Melt in your Mouth Pumpkin Cookie Recipe

This pumpkin cookie recipe will become a family tradition the first time you make them! They are so light and fluffy and melt in your mouth!

I started making these soft melt-in-your-mouth Pumpkin Cookies several years ago and they are now a tradition in my family. They are a must at every family gathering in the fall and winter.

For the past several years, my daughter has taken over making this pumpkin cookie recipe so that I can focus on prepping Thanksgiving or Christmas dinner. Sharing recipes and time in the kitchen is what it’s all about, right? I just love it!

BEST Pumpkin Cookie Recipe

I haven’t taken any treats into work for a while and my hubby had a meeting coming up that I normally bake for. So I wanted to make something that I could split between my office, his meeting and, of course, feed my kids.

Since it is Fall/Autumn and everyone is on about all things pumpkin, I figured it was time to join in even though I normally make them mainly for Thanksgiving. And this recipe makes A LOT of cookies which is perfect for what I needed.

Chilling is KEY for success

One thing about this recipe – it takes a bit of time. I like to chill the dough for at least an hour before baking to get the butter cold again. This helps the cookies retain their shape when baking.

Scooping them with a cookie scoop when the dough is cold and putting them on the baking sheet in a tall ball shape gives you a thicker, taller cookie instead of a thinly spread out cookie. So don’t skip the chilling time!

Now the great thing is that you can bake these in batches. Just keep the dough in the fridge until ready to scoop and bake. I baked some in the morning, then baked the rest after work, made the frosting when the last batch was in the oven, and iced them all at the same time.

The bad thing is, this entire batch of cookies – about 60 to 65 cookies – was all gone within 24 hours! I guess the 4 sticks of butter in this recipe didn’t scare anyone off.

Key ingredients for this recipe

Butter

The key ingredients for this Pumpkin Cookie Recipe are the butter and the pumpkin.

The butter needs to be whipped up for at least a minute or two before adding the sugar. This process will fluff the butter to a light consistency.

Whipping again once the sugar is added will create air and lightness in the butter, making these cookies melt-in-your-mouth soft!

Pumpkin

If you are using canned pumpkin, make sure that you do not use Pumpkin Pie Filling in a can. You need to use pumpkin puree in this pumpkin cookie recipe.

If you have fresh pumpkins, you can roast the pumpkin yourself to use in this recipe. I highly recommend that you drain as much liquid as possible out of the pumpkin prior to using it in this recipe.

Looking for more pumpkin recipes? Check out my favorite Spiced Streusel Pumpkin Muffins!

Spiced Streusel Pumpkin Muffins

Everyone that has ever eaten these cookies asks for them again and again. As my youngest son was eating a few of the last cookies from the latest batch, he said, “Mom, these are the best things you have EVER baked!”

I guess that says it all! So go make some for yourself. You won’t be sorry!

Melt in your Mouth Pumpkin Cookies

Recipe by Tanya Ott

Servings

60

servings

Prep time

20

minutes

Cooking time

10

minutes

Ingredients

• For the Cookies

• 452 grams (2 cups) unsalted butter, at room temperature

• 400 grams (2 cups) granulated or caster sugar

• 2 teaspoons baking powder

• 2 teaspoons baking soda

• 1 teaspoon salt

• 1 teaspoon ground cinnamon

• 1 teaspoon ground nutmeg

• 2 large eggs, at room temperature

• 2 teaspoons vanilla extract

• 1 15-ounce can pumpkin (NOT pumpkin pie filling)

• 500 grams (4 cups) all-purpose flour

• For the Icing

• 113 grams (1/2 cup) unsalted butter

• 100 grams (1/2 cup) brown sugar

• 60 mL (1/4 cup) milk

• 1 teaspoon vanilla

• 400 to 450 grams (3 1/2 to 4 cups) powdered sugar

• Dash of salt

• Sprinkling of ground cinnamon, nutmeg or allspice on top, optional

Directions

• In a medium bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
• In a large bowl or the bowl of a stand mixer, beat the butter on medium speed until smooth and fluffy, about 1 minute. Add the granulated sugar and beat for about 1 minute.
• Add one egg at a time to the butter mixture, beating until combined after each addition, then add vanilla until combined. Beat in the can of pumpkin just until combined.
• Add about 1/3 of the flour mixture and mix until incorporated. Scrape the sides and bottom of the bowl. Add another 1/3 of flour and mix until combined. Add the rest of the flour and mix. Be sure to scrape the sides and bottom of the bowl several times or you may end up with more butter at the bottom and those last cookies that you scoop out will not bake up properly!
• Refrigerate dough for at least 1 hour. Preheat oven to 350° F about 20 minutes before you are ready to bake.
• Drop dough by heaping teaspoons or use a small cookie scoop and place about 2 inches apart on a parchment paper-lined cookie sheet. Bake for 10 to 11 minutes or until tops are set. Allow to cool on the baking sheet for 5 minutes and then transfer to wire racks to cool completely.
• Make the Icing
• In a small saucepan, heat the butter and brown sugar until melted and smooth. Transfer to a medium bowl and stir in milk and vanilla. Beat in powdered sugar with a whisk until smooth. Spread frosting on cookies. Sprinkle with additional cinnamon, nutmeg or allspice, if desired.

Notes

• Recipe has been adapted from Better Homes & Gardens