The key to the best pumpkin cookie is frosting, and lots of it!
Growing 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.
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.
These 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.
We 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
PRINT RECIPE PIN RECIPEINGREDIENTS
- 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.
Karen says
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!
Kate says
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 🙂
Molly Thompson says
That sounds so good!! Makes my heart happy that it's a new fave!
Sara says
Perfect cookie for a fall treat! Delicious and easy! Have made many times and will continue too!
Hope says
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!
Molly Thompson says
Love to hear that, Sara! Thanks! Happy fall:)
Hope says
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!
Molly Thompson says
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!
Hope says
Okay, thanks for your reply. We will try it, and I will let you know how it turns out!! Thanks!!
Pleasantly Surprised says
I followed both the cookie and frosting recipe and found both to be amazing! Thank you for the recipe 🙂
Pleasantly Suprised says
*I left an incorrect email*
Molly Thompson says
Welcome!!
Amy says
Recipe was simple. They taste great. Will definitely make these again
Molly Thompson says
Thank you, Amy!
Chris says
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.
Chris says
Never mind! I should read the recipes twice before coffee in the morning. Please disregard. Chris
Michele Montez says
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.
Molly Thompson says
You're welcome, Michele! Pecans and orange zest would be great!
Amy says
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.
Molly Thompson says
Yes!! So similar to a pumpkin roll. Such a great comparison:) Thanks for sharing!