Melt In Your Mouth Pumpkin Cookies - super soft pumpkin cookies with cream cheese frosting. the-girl-who-ate-everything.com

The dough really looks good—-I would get a few less cookies from this recipe.

I like cookie dough as much as cookies–this looks really good.

Yum! These look awesome! I love meltaway cookies

These look amazing. I’m trying them immediately. I could just eat the dough!

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Those cookies look so soft! I must try this recipe. #drooling

These look AMAZING! I will definitely be making them soon!

These definitely do look like they melt in your mouth! nom nom.

These cookies look really good, especially the frosting

Wow when you bake cookies, you bake a LOT. But they are so good that I imagine they fly on the plate. Plus cookies freeze so well and are good frozen or lightly microwaved.

Too many ingredients. Enough Bisquick or Jiffy or Store brand Baking Mix -to make 1 batch of biscuits, plus , Milk or Orange juice, 1 egg, 1/2 cup canned Pumpkin, ! tsp. Pumpkin Pie Spice, & a Dash of Orange Food Coloring== Pumpkin cookies. You can add maple syrup to the batter-if desired, & /or Dried Cranberries, Chocolate Chips, (Choc. or White). Frost or not with homemade frosting or store bought.

Sorry, but bisquick and orange food coloring sounds nasty. If I’m baking I’d rather make them the right way from scratch. And it isn’t that many ingredients unless you are a lazy baker. If measuring out more than one spice or making frosting kills you then buy a spice mix and premade frosting. These look delicious.

These are SO GOOD!! I posted a variation of this recipe with nuts on my blog and linked to you and Better Homes and Gardens as the sources of the recipe. Thanks so much for sharing!! http://theroadtocrazy.blogspot.com/2014/10/31-days-of-halloween-day-15-pumpkin.html

Thanks Laura!

I really want to make these! They sound delicious! Does it really call for 2 cups of butter, or is it supposed to be 2 sticks? It just sounds like a lot of butter.

Yep. 2 cups – 4 sticks. It makes 4 dozen cookies. Feel free to half the recipe.

Wow these pumpkin cookies look incredible.. and I bet they tasted delicious too! Especially loving that thick layer of frosting on the top. Pinned!

These cookies look fabulous!

Making these as I type… my dough came out pretty sticky, so I added at least another cup or 2 of flour… any idea what I might have done wrong otherwise?

No. The dough is very wet. Just like most pumpkin cookie doughs it’s wet almost like muffin batter.

Oh man, now I have to try this out! Now that Halloween is coming, I’m in the mood to make different pumpkin desserts. You gave me a great idea, so thanks.

theres a whole lot more then there really needs to be with these cookies….. the cookie recipe on the inside of the can of libbys pumpkin is actually better then this and half the ingredient’s, theres enough sugar in this to give you cardiac arrest , and these are blan. Stick with Libbys

Sorry you felt that way…you can definitely add more spice to them if you like.

I agree terrip. A waste of a pound of butter. Who really needs 4 dozen cookies? Bland, so soft they fall apart when you pick them up. Even halving the recipe won’t help it. I had to bake my second batch for 18 minutes because they were doughy at 14. I will stick with my recipe from 20 years ago.

I’m sorry, but I did not find these bland. And they most certainly should not be doughy after 14 minutes. I’m wondering if you used the proper flour or something else….??? Maybe the wrong size of can of pumpkin?? Maybe you used margarine instead of butter?? The reason I’m posting this, is because I’ve been baking for years and I can’t find any fault with this recipe. I’d suggest trying it again and follow the recipe explicitly.

Thank you Cheryl

I agree with you Christy. I too have been baking for 45 years. True to form, baking often requires ‘unhealthy’ ingredients i.e. butter! You don’t have to consume the whole batch alone. Although, these are so scrumptious it may be hard not to LOL.

Personally, I like to make extra so I can share!

Thanks Pippy!

I am finally making a comment! I stumbled upon your blog about 6 months ago and have starting trying some of your recipes. I had to comment on these cookies because they’re SOOOO good! I do not like pumpkin anything but my husband really wanted pumpkin something…bread, muffin, cookie. So I showed him your cookie picture and he said they were exactly what he needed…haha. A picture really does speak a 1000 words. Anywho, I just made them yesterday and he said they’re the best cookie he’s ever had! I followed the recipe exactly and they turned out perfectly (4 sticks of butter and all :). I wasn’t paying attention to how many the recipe made but I had enough to share with neighbors and family. Thanks for this recipe! God Bless!

Thank you Holly! After the last couple of comments I was starting to wonder if I made it up in my head how good these were. Glad I’m not crazy!

These cookies turned out AAAHh-mazing! So light and moist and delicious! The only snag I ran into was my own doing, I thought I had pumpkin purée but only had a can of pumpkin pie mix. So being impatient I just used it as I would have the plain pumpkin and just halved the sugar and spices since the pumpkin pie mix has sugar and spices in it already, and I also added about 3/4 C extra of flour because they add a little more water to the pie mix too. So if anyone is wondering, you can use the pie mix instead in a pinch. Anyways, they still turned out suuuuper good I’m not worried about the recipe making so many cookies because my kids, husband, and coworkers are making them vanish very quickly.

Oh and the cream cheese frosting is great too!

Great recipe thank you for sharing!

Yay! Thanks for the feedback. It really helps!

I don’t know what the chances are of you seeing this anytime soon, buuuut….Should my butter for the frosting be softened or room temperature, or just cold? I’m worried about lumpy frosting…

Sorry! It should be slightly softened.

Could you freeze the batter or baked cookies before frosting them? My son came home with a sign up sheet asking for holiday baked good for Friday. Thought maybe I could freeze some for the following Thursday (thanksgiving)

Thank you and they look yummy!

Yes. I haven’t tried it but I would totally freeze the balls or baked cookies…

Oh. my. GOSH!!! These look absolutely amazing, and I so cannot wait to try them!!! I do have one question for you. So I have been on a brown butter craze with all of my recipes that call for butter, and I am curious how you think browning the butter would affect the overall consistency of these, and of course, the flavor! Anyway, I just found your site from scrolling through Pinterest looking for dessert ideas, and I just have to say that I have fallen in love with your site, and I want to try everything now!

Thank you Ashleigh. I think browning the butter would be delish!! I love anything with browned butter.

I just made these and THEY ARE AMAZING! Thank you for the colorful step by step process. I’m covered in flour and smiles

Haha. 4 cups of flour to be exact

AMAZING! I used two teaspoons of pumpkin pie spice in place of the cinnamon and nutmeg. The dough was hard to resist- tastes just like pie. Yum! Thanks for a new fall favorite! My coworkers are in for a real treat!

can i use homemade pumpkin puree instead ?

Sure!

I made these today & overall I think they came out well but I can’t stop thinking that maybe there was too flour. I can’t tell if I maybe I miscounted my measurements but before I frosted them I thought the flour flavor was really overpowering. Anyone else?? Also I know their supposed to be soft but mine were very cakey I thought maybe they should’ve baked a little longer?

They should be cakey but maybe you should have baked them longer if they weren’t cooked inside. I thin that you’ll find that as you let them sit (since you made them today) they get even more moist.

I am going to try this for Thansgiving. They look amazing! I only have one question, and it may be a silly one but do these need to be refrigerated?

Nope. But you could if you like them cold. My husband loves them cold.

Well…I too don’t usually comment on blogs…although I have a blog of my own (weird I know!) anyhow. Nothing makes me more furious than comments when someone hasn’t even tried the recipe. Seriously try it and THEN comment! Also…food coloring and box mix biscuit compared to made from scratch cookies…are you kidding me? Finally (sorry wrapping up my rant!) if you don’t realize by the sheer fact that there is 4 cups of flour you will get a LOT of cookies maybe baking isn’t your thing! So in the end I made the cookies. The whole batch. DELICIOUS. I followed the recipe. I knew there would be a lot. I am hosting a party for 30 tomorrow. I planned ahead for a lot of food. Everyone will get a little cookies box to take home!

Bottom line: thank you & great recipe.

Thanks for your support girl! Haha. I’m glad you loved the recipe. I don’t comment often because I hate filling out all of the fields. There has to be an easier way right?

Made these cookies this am, going strictly by the instructions! And I did not get 4 dozen, I got over five dozen! Plenty of icing, just lots of cookies! They are yummy. I will definitely make them again next year but will halve the recipe!

So very tasty. My spread more than yours. I used a cookie scoop. Should I refrigerate b4 baking next time?

Very easy instructions☆☆

Chilling always helps the cookies stay a little thicker so I would try that.

These cookies are AMAZING! I made a few adjustments because of the ingredients I had at home. Instead of 4 sticks of butter, I used: 1 cup of shortening, 1 stick of margarine, and 1 stick of butter. I also added 2 teaspoons of pumpkin spice with the cinnamon and nutmeg. I had to adjust the baking time to 15-16 min so they set up. Regardless, wonderful recipe!

These cookies are delicious! I did have to make a few adjustments for my lack of ingredients in the house, but they turned out great regardless. I substituted 2 cups of butter for: 1 cup of shortening, 1 stick of margarine, and 1 stick of butter. On top of the cinnamon and nutmeg, to make them “spicier” I added 2 teaspoons of pumpkin pie spice (which has similar spices in it anyways). Because of the weirdness of the shortening/margarine/butter.. I had to bake them for 15-16 min for them to set up. Either way, WONDERFUL recipe!

I am preparing for a busy Halloween party and want to do as many things ahead of time as possible. Do you think you could make these and freeze them?? With icing or without??

I haven’t tried freezing these but I’m sure you could. I would definitely freeze them without icing though.

I made these tonight and they were amazing! I ended up halving the recipe. I didn’t use an electric miser so I mixed it all by hand, which was painful – highly recommend using an electric mixer!! Anyways, the cookies were so fluffy and perfect. So so good. The cream cheese frosting was really good too and went well with the cookies. Will definitely be baking these again!

Glad you liked them Jessica!

I made a batch today and they are delicious! My yield is a little over 4 dozen so I can share them with neighbors, family, and co-workers. My kids love them, even right out of the oven before I got them iced. Thanks for sharing

Ok. First, after mixing the dough, I baked 6 test cookies, because I always do that, just in case I need to make a change. Well, those came out great. I now have a full cookie sheet in the oven baking. So, here’s what I can say about these cookies: These have a great flavor. Nice texture. Very soft. They are very rich, but they are very good.

The only thing I did, was on the spices, I added an extra 1/2 teaspoon of each of on the Cinnamon and and the Nutmeg. And on the eggs, I used 6 tablespoons of pasteurized egg whites. (3 tablespoons=1 whole egg)

Also, I will definitely be getting a lot more than 4 doz out of this recipe, but that’s because I use the small ice cream scoop to make my cookies. So, I’m likely going to end up with closer 10+ dozen. But, that’s ok. I have plans for them.

For the frosting, no offense to the OP of the recipe, but, I don’t like cream cheese, so I will likely use my homemade Vanilla Buttercream Frosting recipe for the cookies. So, I will not be able to give a review on that. Sorry.

Anyway, great cookie recipe. Thanks for sharing.

These cookies are beyond delicious! Made these yesterday to take tailgating this weekend. I just hope they make it to Sunday… I got 6 dozen cookies out of this recipe because I used a smaller cookie scoop. I will definitely make them again!

I have to update my first comment. This is how good these cookies are…..My husband hates pumpkin. Has never liked pumpkin. Literally would rather go hungry than eat anything pumpkin. Well, my husband is also diabetic. And I was baking more of these yesterday, as I didn’t finish baking the mix from the day before yesterday. Well, anyway, his blood sugar was low and I was in the kitchen cooking dinner. The cookies were on the kitchen table. Half way through dinner, he tells me he tried one. And he really like them. He said they don’t even taste like pumpkin. But, he liked them enough, that he ate a lot of them. I’d say, by the we went to bed last night, he ate at least a doz, maybe more. This morning he took another dozen plus with him this morning. He wants me to make more. Our grandson wants me to make more. Oh, and one more thing, as I stated in my original post, I used a small ice cream scoop to form my cookies. I got 10 1/2 dozen out of the recipe. Just had to share this.

Ooh I’m glad that he liked them but don’t want him to get sick if he is diabetic! Haha. Hope he’s okay.

Made these tonight but won’t frost until tomorrow. Had one without frosting and have to agree with melt in your mouth claim! They’re almost like a cake! Although I got 4 dozen, they are quite large so I will make them into 6 dozen next time. Thanks for the recipe! My coworkers are in for a treat on Friday and so will my thanksgiving guests be this weekend!

Theses were a huge dissapointment. They look nothing like the picture ,they are flat,they fall apart ,I don’t even want to try and ice them.

I’m sorry. They should not fall apart. Did you follow the recipe exactly? Too much flour could cause them to fall apart.

These were absolutely fabulous!

We halved the recipe easily, and it still had a yield of 3 dozen cookies! These are like mild pumpkin pillows- even my husband (who hates pumpkin liked them!)

Not as good as I thought they would e, the cookies were not that sweet and the frosting tasted like butter. Not going to make them again.

Sorry you didn’t enjoy them. Did you whip your frosting? That’s a must.

Made these-delicious. I refridgerated the dough in a sealed container intending to make the rest of the cookies in 3-4 days, but it’s now been 6 days and the dough has totally changed color, like a brownish. Do you think they are still ok to bake? How long would you recommend they keep in the fridge?

Hmm. I’m not sure. I would try baking them but I’m not sure…

I made these today and they are delicious. Thanks for the great recipe.

You’re welcome!

i’ve made these cookies around Thanksgiving for the past 2 years and they are DELICIOUS. brought them to a work party the first time i made them and people freaked out over them. they are a huge hit every time i make them!

The best cookies I ever tried!!

Thank you thank you thank you!!!!

You’re welcome!

would you be able to freeze some of the dough to bake later?

I have not tried that.

i made these and used half the recipe. Everyone loved them! Very moist and flavorful. I’m making again for Thanksgiving and making the full recipe. Thanks!

These are awesome!!!! Started making them for halloween….everyone loves them from 1 1/2 yr old… 5 yr old , 9 yr old & 30 yr old daughter/son n law:}:} Make great baked gift; sharing recipe w/ everyone!!!

Thanks!

Hello , wasted a pound of butter on this recipe. Just like other bloggers made these cookies and they where very doughy after 10 minutes put them back in for 2 more minutes at 350. Still doughy. Once they where in for a total of 14 minutes. They where so soft you defiantly could not frost them . So I will still city to my old faithful recipe.

Made theses cookies and they tastes good. But what a waste of a pound of butter.

THANK YOU for sharing this recipe! This is quickly becoming my favorite autumn cookie recipe! The cream cheese frosting is DIVINE. I didn’t change a thing about it. However, I did doctor the cookie recipe slightly and both times it has come out perfectly. I halved the butter in the recipe (only using two sticks) and doubled the cinnamon. I also added a hearty amount of ginger and allspice to taste. The cookies still turned out incredibly soft and delicious and only take 10 mins to bake. <3

Thank you! Glad you liked them.

I’ve been using this same recipe for years (with a different frosting) and they always turn out perfect! Thanks for sharing!! I do have a questions about your frosting though… does it harden at all? I need to travel with them tomorrow for thanksgiving so I’m looking for a frosting that will harden enough to stack.

No it does not harden enough to stack. It stays soft.

Warning: Can’t eat just one, they’re soooo good. Even without the frosting they’re amazing.

i made half the recipe because four dozen seemed like a lot but they were gone within two days, I had to take a bunch to my sisters birthday lunch because my boyfriend and I would have finished them all lol

Making them again to take to thanksgiving , not halting the recipe this time, gotta have leftovers!

These cookies were phenomenal. I brought them to work and they were gone within seconds. My coworkers begged for me to make more! Definitely a nice light pumpkin recipe if you like pumpkin.

I am making these right now, and let me say, they are delicious! I barely took them off the cookie sheet, frosted a couple for us to try, and we all loved them. Thank you for sharing!!!

You’re welcome!

Oh my goodness! I was going to ask what to do – I made these exactly as written, (at least I THOUGHT I had) but they ran all over the pan. And THEN I realized that flour is a very necessary ingredient and should not be omitted! Will try again; this time, with flour. Thankfully I halved the recipe. #atleastthehousesmellsgood

Oh my gosh! I’ve totally done that before (not with these). It is Monday. I’m sorry.

Yep, we’ll blame it on Monday! However, today is Thursday and I am happy to report that adding flour DOES make a difference!! They are delicious!

Haha. So sorry. THat’s frustrating.

I have made these cookies no less than 20 times!!! They are perfection, everyone….and I mean EVERYONE loves them. Thanks for sharing

wow these are definitely bakery grade!! I’m not a big pumpkin fan but seeing that it’s fall I thought i would make them for the people i work with and had to try one to see. Wow!! Thanks for sharing Christie!

You’re welcome Carole! Glad you loved them!

I am in Ireland you can not buy canned pumpkin.

Has anybody got a recipe to make it from fresh pumpkin

thanks

Tried these cookies out today! I had leftover pumpkin in the correct amount, as well as some leftover cream cheese frosting. These are delicious! They definitely had a very mild hint of pumpkin, so next time I’ll add in some more spices. Very good! My kids will be so excited to eat on after school today.

So glad to hear that.

These Melt In Your Mouth Pumpkin Cookies are incredibly soft and well,…melt-in-your-mouth! They have a mild pumpkin flavor and are topped with a decadent cream cheese frosting.

Melt In Your Mouth Pumpkin Cookies - super soft pumpkin cookies with cream cheese frosting. the-girl-who-ate-everything.com

I’ve seen these melt-in-your-mouth pumpkin cookies floating around and had to test them out to see if they were really all that. When I first saw the recipe I gasped at the 2 cups of butter the recipe called for. It takes a lot for me to be shocked at butter usage. I’m the one who panics if I have less than a pound in my fridge and immediately make a run for the store. Remember that this recipe does make 4 dozen cookies and in order for them to be melt in your mouth a decent amount of butter is required.

You can easily cut the recipe in half. The only ingredient semi-tricky to divide by two is the 15 ounce can of pumpkin. If you’re halving it, just use a scant cup of puree.

Like most pumpkin cookie dough, it’s very soft and wet and is easiest scooped onto a cookie sheet using a cookie scooper.

Melt In Your Mouth Pumpkin Cookies - super soft pumpkin cookies with cream cheese frosting. the-girl-who-ate-everything.com After reading the reviews of the original recipe, everyone complained that the frosting listed was awful. Too sweet and not even spreadable. So I went with my favorite cream cheese frosting. Pumpkin and cream cheese frosting is meant to be together. Look how soft these are. They definitely earn their melt in your mouth status. Enjoy! Melt In Your Mouth Pumpkin Cookies - super soft pumpkin cookies with cream cheese frosting. the-girl-who-ate-everything.com

2 cups butter, softened

2 cups granulated sugar

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

2 teaspoons vanilla

1 15-ounce can pumpkin

4 cups all-purpose flour

Preheat oven to 350 degrees F. In a large bowl, beat 2 cups butter with an electric mixer on medium speed until light and fluffy. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add eggs and 2 teaspoons vanilla; beat until combined. Beat in pumpkin. Add the flour slowly until combined. Dough will be very wet.

Drop dough by the tablespoon onto parchment lined sheets. Bake in the preheated oven for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack; let cool.

For the frosting: Beat all of the ingredients until soft and whipped. Frost cooled cookies and sprinkle with cinnamon

Original article and pictures take http://www.the-girl-who-ate-everything.com/2014/10/melt-in-your-mouth-pumpkin-cookies.html site