Melt in your Mouth Pumpkin Cookies



  • 2 cups butter (softened)
  • 2 cups sugar
  • 2 tsp. baking powder
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 2 eggs
  • 2 tsp. vanilla
  • 1 3/4 cup canned pumpkin
  • 4 cups flour


  • 1/2 cup butter
  • 1/2 cup brown sugar (packed)
  • 1/4 cup milk
  • 1 tsp. vanilla
  • 3 to 4 cups icing sugar (add until desired firmness)
  • ground cinnamon for sprinkling


Preheat oven to 350°F. In a large bowl beat butter on medium speed for 30 seconds. Add sugar, baking powder, baking soda, salt, cinnamon and the nutmeg. Beat until combined. Beat in eggs and vanilla until combined. Beat in pumpkin. Beat in as much of the flour as you can with the mixer, stir in remaining flour with spatula.

Drop dough by heaping teaspoon 2 inches apart on parchment paper lined cookie sheets. Bake for 10 to 12 minutes or until tops are set. Transfer to wire racks to cool.

For frosting, in a small saucepan heat the 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl and stir in milk and vanilla. Beat in powdered sugar until smooth. Spread dollop or pipe frosting on cookies. Sprinkle with additional cinnamon if desired.

Makes about 60 cookies.


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