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Melt-in-Your-Mouth Pumpkin Cookies

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  • Author: Kimberly
  • 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

Units Scale

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.

Find it online: https://quickbiteskitchen.com/melt-in-your-mouth-pumpkin-cookies/