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Home » Recipes » Dessert » Cookies » Melt-In-Your-Mouth Pumpkin Cookies

Melt-In-Your-Mouth Pumpkin Cookies

December 10, 2015 By Molly 21 Comments

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The key to the best pumpkin cookie is frosting, and lots of it!

soft-pumpkin-cookiesGrowing up Molly and I were on the swim team and I like to think we were pretty dang good. Because as best friends we would plot just about everything together. There were more than a few occasions that we would have a little chat before our races to decide who was going to win what event at our swim meets. By the end of the season both of us were getting our own plaques and we were co-champions for our age group.

soft-pumpkin-cookies

How did we fuel our bodies on these tough days after swim team you ask?! Carbs, of course. It was almost an everyday occurrence that we walked to the local bakery for root beers, individual french banquettes, and West Side Bakery's famous pumpkin cookies.

soft-pumpkin-cookiesThese are my absolute favorite and as an added bonus, they have them year-round. For my graduation party, the bakery even made miniature pumpkin cookies for me.

 Still to this day whenever I'm in town I will make a special trip just for these yummy cookies and sometimes my mom will even surprise me with a care package with a few cookies in it.

soft-pumpkin-cookiesWe did our very best to recreate our favorite cookies (because a recipe that good is obviously top secret) and we think this recipe is pretty darn close. I promise, your friends and family will wonder how the heck these things get so soft and melty. Do not go light on the frosting, the more the merrier.  We hope you love them just as much as we do. HAPPY FALL!

Melt-In-Your-Mouth Pumpkin Cookies

3.89 from 262 votes
PRINT RECIPE PIN RECIPE
Prep Time14 mins
Cook Time10 mins
Total Time24 mins
Servings: 24
Author: Molly

INGREDIENTS

  • Pumpkin Cookies
  • 1 cup 2 sticks butter, softened
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 eggs
  • 1 teaspoon vanilla
  • 1 cup canned pumpkin
  • 2 cups all-purpose flour
  • Cream Cheese Frosting
  • 1/2 cup 1 stick unsalted butter, softened
  • 8 oz cream cheese softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract

INSTRUCTIONS

  • To make the cookies: Preheat oven to 350 F degrees. Cover a large cookie sheet with parchment paper and set aside. In a large bowl, beat butter with an electric mixer on medium to high speed for 1 minute. Add sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice and beat until well combined. Add egg and 1 vanilla and beat well then add pumpkin and beat until combined. Add flour and beat on medium speed until completely incorporated. The dough will be wet.
  • Drop dough by heaping tablespoon a few inches apart on prepared cookie sheet. Bake for 10 to 12 minutes or until tops are set and no longer look wet. Allow to cool on cookie sheet for a few minutes then transfer to wire rack to cool completely before frosting.
  • To make the cream cheese frosting: In a large bowl, beat together butter and cream cheese until smooth with no lumps. Sift in the powdered sugar and add vanilla. Beat until smooth and creamy, about 2 minutes. Once cookies are cool, frost with cream cheese frosting. Serve immediately or keep in an air tight container in the refrigerator for up to one week.
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!

pumpkin-cookies

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Comments

  1. Karen says

    September 08, 2020 at 8:37 pm

    These cookies are foolproof and absolutely wonderful! I did do my own buttercream icing rather than the cream cheese frosting that was recommended. A recipe I’ve already made a couple of times, with plans to make more very soon! Definitely a hit in my house and with several neighbors!

    Reply
  2. Kate says

    September 26, 2020 at 6:02 pm

    Just made these and they are AMAZING! I used Gluten Free flour 1:1 Bob's Redmill biscuit and baking mix.
    Added a 1/4 cup chopped pecans and a dash of cinnamon to the icing, a new favourite 🙂

    Reply
    • Molly Thompson says

      September 27, 2020 at 11:41 am

      That sounds so good!! Makes my heart happy that it's a new fave!

      Reply
  3. Sara says

    September 30, 2020 at 8:02 pm

    Perfect cookie for a fall treat! Delicious and easy! Have made many times and will continue too!

    Reply
    • Hope says

      October 01, 2020 at 2:11 pm

      Looks amazing. I was wondering if you ever made this in to a cookie bar. I know there are recipies for other cookies made into a bar. Like a 9x13 or jellyroll pan. Just curious, as my husband want to do a pumpkin cookie in a dutch oven at the campsite next week!

      Reply
    • Molly Thompson says

      October 02, 2020 at 11:16 am

      Love to hear that, Sara! Thanks! Happy fall:)

      Reply
  4. Hope says

    October 01, 2020 at 2:13 pm

    Looks amazing. I was wondering if you ever made this in to a cookie bar. I know there are recipies for other cookies made into a bar. Like a 9x13 or jellyroll pan. Just curious, as my husband want to do a pumpkin cookie in a dutch oven at the campsite next week!

    Reply
    • Molly Thompson says

      October 02, 2020 at 11:16 am

      Hey Hope! I haven't tried it as a cookie bar but I think you could definitely give it a try and see what happens. I've turned a lot of cookie recipes into bars and they work pretty well. Have fun camping!

      Reply
      • Hope says

        October 02, 2020 at 2:35 pm

        Okay, thanks for your reply. We will try it, and I will let you know how it turns out!! Thanks!!

        Reply
  5. Pleasantly Surprised says

    October 04, 2020 at 2:49 am

    I followed both the cookie and frosting recipe and found both to be amazing! Thank you for the recipe 🙂

    Reply
    • Pleasantly Suprised says

      October 04, 2020 at 2:51 am

      *I left an incorrect email*

      Reply
    • Molly Thompson says

      October 07, 2020 at 11:52 am

      Welcome!!

      Reply
  6. Amy says

    October 04, 2020 at 4:53 pm

    Recipe was simple. They taste great. Will definitely make these again

    Reply
    • Molly Thompson says

      October 07, 2020 at 11:51 am

      Thank you, Amy!

      Reply
  7. Chris says

    October 10, 2020 at 8:21 am

    Hello Molly. What size can of pumpkin? Or how much pumpkin? Making these with my grandson today and excited to try these. Making memories with baking. Thank you.

    Reply
  8. Chris says

    October 10, 2020 at 9:14 am

    Never mind! I should read the recipes twice before coffee in the morning. Please disregard. Chris

    Reply
  9. Michele Montez says

    October 17, 2020 at 11:42 pm

    Loved this recipe !! Smelled.good baking and easy to make. My grandsonson loved them, I added 2 teaspooms of pumpkin pie spice to the cookie dough and a pinch of siagon cinnamon in the frosting. I will make again, my oldest grandson said maybe even add pecans or orange zest to frosting.... So many possiblies. Thank you for sharing.

    Reply
    • Molly Thompson says

      October 21, 2020 at 2:32 pm

      You're welcome, Michele! Pecans and orange zest would be great!

      Reply
  10. Amy says

    October 29, 2020 at 7:54 pm

    Molly these cookies are AMAZING!! So easy to make and the flavor is so good. I compared them to a pumpkin roll but so much easier to make.

    Reply
    • Molly Thompson says

      November 02, 2020 at 9:53 pm

      Yes!! So similar to a pumpkin roll. Such a great comparison:) Thanks for sharing!

      Reply
  11. Fashion Styles says

    December 02, 2020 at 7:25 pm

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