These Melt-in-Your-Mouth Pumpkin Cookies are soft, fluffy, and bursting with warm fall flavors. With a delicate texture and a hint of cinnamon, nutmeg, and cloves, these cookies are the perfect autumn treat. Whether you’re baking for a holiday gathering or just craving something sweet, these cookies will quickly become a favorite.
Why You’ll Love This Recipe
- Soft and fluffy texture – These cookies have a cake-like softness that makes them truly melt in your mouth.
- Perfectly spiced – The combination of pumpkin, cinnamon, nutmeg, and cloves creates a warm, cozy flavor.
- Easy to make – With simple ingredients and easy steps, this recipe is beginner-friendly.
- Great for any occasion – Whether it’s a fall party, Thanksgiving, or just an afternoon snack, these cookies are always a hit.
- Make-ahead friendly – These cookies store well, so you can bake them in advance.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Ground cinnamon
- Ground nutmeg
- Ground cloves
- Unsalted butter
- Granulated sugar
- Brown sugar
- Pumpkin puree
- Egg
- Vanilla extract
- Optional glaze or frosting (such as cream cheese frosting)
Directions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the pumpkin puree, egg, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the edges are set and the tops look slightly firm.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- If desired, drizzle with a glaze or spread with cream cheese frosting.
Servings and Timing
- Servings: Makes about 24 cookies
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 30 minutes
Variations
- Chocolate Chip Pumpkin Cookies – Add chocolate chips to the dough for a sweet chocolatey twist.
- Glazed Pumpkin Cookies – Drizzle a simple powdered sugar glaze for an extra touch of sweetness.
- Nutty Pumpkin Cookies – Mix in chopped walnuts or pecans for added crunch.
- Frosted Pumpkin Cookies – Top with cream cheese frosting for a rich, decadent finish.
- Healthier Version – Substitute some of the butter with applesauce for a lighter option.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep in an airtight container for up to a week.
- Freezer: Freeze baked cookies in a single layer, then transfer to a freezer bag. Store for up to 3 months.
- Reheating: Allow frozen cookies to thaw at room temperature or warm them in the microwave for a few seconds.
FAQs
How do I keep these cookies soft?
Store them in an airtight container with a piece of bread to maintain moisture.
Can I use fresh pumpkin instead of canned?
Yes, just make sure it is well-pureed and not too watery.
Can I make these cookies gluten-free?
Yes, use a 1:1 gluten-free flour blend for the best results.
What can I use instead of eggs?
You can substitute a flax egg (1 tbsp flaxseed meal + 3 tbsp water) or unsweetened applesauce.
Can I add mix-ins to the dough?
Absolutely! Try chocolate chips, nuts, or dried cranberries for extra flavor.
Should I chill the dough before baking?
It’s not necessary, but chilling for 30 minutes can enhance the flavors and texture.
Can I double the recipe?
Yes, simply double all the ingredients and bake in batches as needed.
What’s the best frosting for these cookies?
Cream cheese frosting pairs wonderfully with the pumpkin spice flavors.
Can I make these cookies dairy-free?
Yes, use plant-based butter and a dairy-free frosting option.
Can I make the dough ahead of time?
Yes, refrigerate the dough for up to 24 hours before baking.
Conclusion
These Melt-in-Your-Mouth Pumpkin Cookies are an irresistible fall treat, combining warm spices and soft, fluffy texture in every bite. Whether you enjoy them plain, glazed, or frosted, they are sure to become a seasonal favorite. Try them out and enjoy the cozy flavors of autumn!
Print
Melt-in-Your-Mouth Pumpkin Cookies
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes per batch
- Total Time: Approximately 1 hour
- Yield: About 48 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Melt-in-Your-Mouth Pumpkin Cookies are soft, fluffy, and topped with a rich cream cheese frosting. They’re perfect for fall gatherings or as a sweet treat any time of the year.
Ingredients
For the cookies:
- 2 cups unsalted 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 large eggs
- 2 teaspoons pure vanilla extract
- 1 can (15 ounces) pumpkin puree
- 4 cups all-purpose flour
For the cream cheese frosting:
- 1/2 cup unsalted butter, softened
- 1 package (8 ounces) cream cheese, softened
- 4 cups powdered sugar
- 1 teaspoon pure vanilla extract
- Ground cinnamon for sprinkling (optional)
Instructions
-
Prepare the cookies:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, beat the softened butter with an electric mixer on medium speed until creamy.
- Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until well combined, scraping the sides of the bowl as needed.
- Beat in the eggs and vanilla extract until fully incorporated.
- Mix in the pumpkin puree until the batter is smooth.
- Gradually add the flour, mixing until the dough is well combined. The dough will be soft.
- Drop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, or until the tops are set and no longer look wet.
- Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
-
Prepare the cream cheese frosting:
- In a medium bowl, beat the softened butter and cream cheese together until smooth and creamy.
- Add the powdered sugar and vanilla extract. Beat until the frosting is light and fluffy.
-
Frost the cookies:
- Once the cookies are completely cooled, spread a generous amount of frosting on each one.
- If desired, sprinkle a pinch of ground cinnamon on top of the frosting for added flavor and decoration.
Notes
- For a stronger spice flavor, consider increasing the amount of cinnamon and nutmeg slightly.
- These cookies are quite soft and cake-like. Handle them gently to prevent breaking.
- Store the frosted cookies in an airtight container in the refrigerator for up to a week.
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