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Melt-In-Your-Mouth Pumpkin Cookies Recipe

Melt-In-Your-Mouth Pumpkin Cookies Recipe
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★★★★★

4.8 from 25 reviews

These Melt-In-Your-Mouth Pumpkin Cookies are tender, moist, and packed with warm autumn spices. Perfectly soft and frosted with a creamy cinnamon glaze, these cookies offer the rich flavors of pumpkin and seasonings in every bite, making them an ideal treat for fall or any time you crave a cozy dessert.

Ingredients

Scale

Cookie Dough

  • 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 eggs
  • 2 teaspoons vanilla extract
  • 1 (15-ounce) can pumpkin puree
  • 4 cups all-purpose flour

Frosting

  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 3 to 4 cups powdered sugar (adjust for desired consistency)
  • Ground cinnamon, for sprinkling (optional)

Instructions

  1. Preheat and Prepare Batter: Preheat your oven to 350°F (175°C). In a large mixing bowl, beat the softened 2 cups of butter on medium speed for about 30 seconds until smooth. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Continue beating until all ingredients are well combined.
  2. Add Wet Ingredients: Beat in the eggs and 2 teaspoons of vanilla extract until fully incorporated. Then, beat in the canned pumpkin puree to the mixture, ensuring an even consistency.
  3. Incorporate Flour: Gradually add as much of the 4 cups of all-purpose flour as possible using the mixer, then use a wooden spoon to stir in the remaining flour until a cohesive dough forms.
  4. Form and Bake Cookies: Drop heaping teaspoons of dough onto ungreased cookie sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes or until the tops are set and lightly firm to the touch.
  5. Cool Cookies: Remove the cookies from the oven and transfer them to wire racks to cool completely before frosting.
  6. Prepare Frosting: In a small saucepan, melt the 1/2 cup butter with the brown sugar over medium heat, stirring until smooth and completely combined. Remove from heat and transfer to a medium bowl.
  7. Finish Frosting: Stir in the milk and 1 teaspoon vanilla extract into the butter and brown sugar mixture. Gradually beat in 3 to 4 cups powdered sugar until the frosting reaches a smooth and spreadable consistency.
  8. Frost and Garnish: Spread the frosting generously over the cooled cookies. If desired, sprinkle ground cinnamon on top for an extra touch of spice and visual appeal.

Notes

  • Ensure the butter is softened to room temperature for easier mixing and better cookie texture.
  • Do not overbake the cookies; they should be just set on top to keep them soft and tender.
  • Adjust the amount of powdered sugar in the frosting to achieve your preferred thickness and sweetness.
  • If you prefer, you can chill the dough slightly before baking to control spreading.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Nutrition

Keywords: pumpkin cookies, fall dessert, soft cookies, cinnamon nutmeg cookies, pumpkin spice cookies, frosted pumpkin cookies

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