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3.9 from 264 votes

Melt-In-Your-Mouth Pumpkin Cookies

Prep Time14 mins
Cook Time10 mins
Total Time24 mins
Servings: 24
Author: Molly


  • 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


  • 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.