Melt-in-your-Mouth Pumpkin Cookies

So last weekend I actually did a lot more baking than just the pumpkin streusel bars. I had some thank you presents to send and a fall weekend to celebrate, so I had perfect excuses to do even more pumpkin baking. I made pumpkin cornbread, pumpkin cookies, and sweet potato French fries in addition to those streusel bars. I’ll let you know if I turn orange… Oh yeah, and I also ran, biked, and went on the rowing machine. And made some chocolate chia peanut Clif bars. I promise I haven’t totally converted to baking! I still run for food.


            The pumpkin streusel bars were pretty involved because of all the layers, but these “melt-in-your-mouth” pumpkin cookies were extremely easy. I was able to make them while the pumpkin bars were cooking, using many of the same ingredients. Just one mixing bowl, some baking sheets and no cooling/chilling required! They really do melt in your mouth, and I could tell how soft they would be just by touching the dough as I was making them (the dough also tastes very good if you are the sampling type…). The pumpkin puree gave them their orange tint, but, as usual, I think they could have used more pumpkin and more spices in them. The frosting on top brought out even more sweetness and helped the cookies soften and melt away a little bit more. Mine was pretty runny so became more of a glaze. Add in some more powdered sugar or use less milk to make it thicker.


            You can easily whip up these cookies for a fall treat. Bring them to a party or just make a batch to treat yourself to for the week. I halved the recipe below, since I really had no need for 60 (!!) cookies. Once again, it could use some more pumpkin and spice.

Melt-in-your-mouth Pumpkin Cookies from

2 cups butter, softened

2 cups sugar

2 tsp baking powder

2 tsp baking soda

1 tsp salt

1 tsp cinnamon

1 tsp nutmeg

2 eggs

2 tsp vanilla

15 oz canned pumpkin

4 cups flour


½ cup butter

½ cup brown sugar

¼ cup milk

1 tsp butter

3-4 cups powdered sugar—keep adding until the frosting is at the desired consistency

sprinkle of cinnamon on top

  1. Preheat oven to 350F. Beat butter with an electric mixer on medium speed. Then add sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, then add egg and vanilla. Beat in the pumpkin and add as much of the flour as you can. Then stir in with a wooden spoon.
  2. Place dough in tsp balls on ungreased cookie sheets. Bake for 10-12 minutes until tops are set, then cool on racks.
  3. For the frosting, heat butter and brown sugar until melted. Place in medium bowl and then stir in milk and vanilla. Beat in powdered sugar. Spread the frosting on the cookies and sprinkle with cinnamon.


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