SocialBoost 728×90 ATF
 

Melt In Your Mouth, Soft Frosted Pumpkin Cookies

Melt In Your Mouth, Soft Frosted Pumpkin Cookies
  • Pinterest

PLEASE NOTE, MY SITE HAS BEEN HAVING A BIT OF TECHNICAL TROUBLE FOR THE PAST THREE WEEKS. IF YOU HAVE SEEN THIS RECIPE LIVING ON THE HOME PAGE FOR SEVERAL WEEKS NOW, PLEASE TRY REFRESHING THE PAGE AND MOST LIKELY IT SHOULD CLEAR UP THE ISSUE FOR YOU. THANKS!

Well, ladies and gentlemen, fall is in full swing around here. I love the crispness in the air, the beautiful fall leaves, eating a nice warm bowl of soup… and baking with pumpkin.  I am totally in love with pumpkin and I’m not afraid to say it.  I don’t want to eat it out of the can or anything like that, thanks for asking. You are so thoughtful to be concerned for my sanity, truly.  I just want to bake it into all kinds of heavenly bliss, that’s all. I know some of you are PumpkinBakingAddicts as well. It’s really nothing to be ashamed of, is it?

Here are a few of my favorite Pumpkin Recipes that I have posted in years past, for those of you itching to get your hands on something pumpkin. You can also access a complete list of my Pumpkin Recipes here.

IMG_8319_edited-2

Now, if Pumpkin Cookies are your thing please at your earliest convenience MAKE THESE COOKIES!!!!!  The cookies are soft, light, flavorful (kind of like taking a bite of pumpkin bread) and the frosting has a wonderful rich caramel flavor.

Make them, my friends. Make them now. 🙂

Melt in Your Mouth Soft Frosted Pumpkin Cookies from Jamie Cooks It Up!

Melt In Your Mouth, Soft Frosted Pumpkin Cookies
PRINT RECIPE

Time: 90 minutes
Yield: 60 cookies
Recipe slightly adapted from Better Homes and Gardens

COOKIES:
2 C butter, softened
2 C sugar
2 t baking soda
2 t baking powder
1 t salt
1 t cinnamon
1 t nutmeg
2 eggs
2 t vanilla
1 (15 ounce) can pumpkin
4 C flour

FROSTING:
1/2 C butter
1/2 C brown sugar
1/4 C milk
1 t vanilla
5 C powdered sugar
1 T maple syrup (optional, but fabulous)
dash salt

IMG_8277_edited-1

1. Preheat your oven to 350 degrees.
2. Toss 2 cups  softened butter (I know that’s a lot, right!) and 2 cups sugar into your stand mixer or large mixing bowl. Mix it together on medium speed for 2 minutes or until it’s light and fluffy. Be sure to scrape the bottom of the bowl with a rubber spatula so both ingredients get well incorporated.

IMG_8278_edited-1

3. Add 2 teaspoons baking soda, 2 teaspoons baking powder and 1 teaspoon salt.

IMG_8279_edited-1

4. Toss in 1 teaspoon cinnamon and 1 teaspoon nutmeg. Mix until combined.

IMG_8280_edited-1

5. Add 2 eggs and mix until well combined.

IMG_8281_edited-1

6. Add 2 teaspoons vanilla and one (15 ounce) can of solid packed pumpkin. You don’t want Pumpkin Pie Mix, just regular 100% pumpkin. 🙂

IMG_8282_edited-1

Mix it all together. It will look a little bit clumpy like this, don’t worry about it. You are on the right track.

IMG_8283_edited-1

7. Add 4 cups of flour and mix until combined.

IMG_8284_edited-1

8. Spray a large cookie sheet with cooking spray and scoop the dough into 1-2 inch balls and set them on the sheet.  I like to spray the inside of my handy cookie scoop with cooking spray as well. Helps the balls come out so much better. The dough is a bit sticky.

IMG_8285_edited-1

9. Bake for 10-15 minutes, or until they spring back when lightly pressed. Take them out of the oven and let the cool on the cookie sheet, or on a wire rack.

IMG_8288_edited-1

10. To make the frosting toss 1/2 cup butter and 1/2 cup brown sugar into a medium-sized sauce pan.

IMG_8289_edited-1

11. Get that baby on the stove top and melt the butter and sugar together over medium high heat.  Whisk it around to make a nice smooth base for the frosting. Pour it into a large mixing bowl.

IMG_8290_edited-1

12. Add 1/4 cup milk, 1 teaspoon vanilla, a dash of salt and 1 tablespoon maple syrup. The syrup is optional, but wonderful. 🙂

IMG_8291_edited-1

Add 5 cups powdered sugar and mix until everything is well combined and glossy looking.

IMG_8293_edited-1

13. When the cookies have cooled completely frost them with this glorious frosting of wonder. It really is heavenly. The melted butter and brown sugar give it a rich caramel like flavor.

IMG_8298_edited-1

14. Add a pinch of cinnamon to the top, if you wish. Store leftovers in an airtight container.

Enjoy!

Melt In Your Mouth Soft Frosted Pumpkin Cookies



Post a comment!

12 Comments

  1. 1
    October 4, 2013 at 10:54 am

    Do you think I could sub a gluten free flour?

  2. 2
    Kim
    October 7, 2013 at 11:36 am

    OH MY!!!! Those are SO WONDERFUL!!! Gave them away this AM to school teachers & to co-workers, two little plate fulls gone in less than an hour (at work). Even my mother-in-law took a few last night. THANK YOU for posting this!!

  3. 3
    October 9, 2013 at 9:32 pm

    Wow! You had me at “melt in your mouth”! These cookies look delicious!

  4. 4
    Holly W
    October 10, 2013 at 12:34 pm

    My husband is anxious for me to make these! I’m curious about the 5 c. powdered sugar. I noticed the original recipe called for 2 3/4 c. but your adaptation makes it 5 c. That seems like a lot of sugar when all the other ingredients stay the same. Could you explain? Also, I think your addition of maple syrup sounds divine!

    • 5
      Jamie
      October 11, 2013 at 1:24 pm

      Hi Holly,
      Thanks for your question. It looks like there was a misprint on Better Homes and Gardens website regarding the powdered sugar amount. I read through the comments there and many of the reviewers mentioned the frosting was too runny. They were right. 🙂 It needs the 5 cups you see printed in my recipe. Good luck! Hope you love them. 🙂
      ~Jamie

      • 6
        Holly W
        October 12, 2013 at 5:30 pm

        Thanks so much for the clarification. I didn’t even think to read the comments on the original recipe! That’s why yours are always so great. You test them for us!

      • 7
        Holly W
        November 8, 2013 at 3:00 pm

        I made these last week for my husband. He was supposed to take some to his mom but ate them all instead and asked me to make more two days later! He loved them and I have to say I’m not a frosting girl but the frosting takes these cookies to a whole new level! I added the pure maple syrup just as you suggested. Perfect! Thanks for such a wonderful pumpkin cookie recipe! It’s already become a favorite at our house!

  5. 8
    Christine
    October 11, 2013 at 1:09 pm

    Either I can’t read or you’re missing where you add in the vanilla to the cookies.

  6. 9
    Christine
    October 11, 2013 at 1:15 pm

    ….and the salt.

    • 10
      Jamie
      October 11, 2013 at 1:20 pm

      Christine,
      Thanks for catching that. I added both to the instructions.
      Thanks again,
      ~Jamie

  7. 11
    Sarah
    October 16, 2013 at 11:30 am

    what temperature do you cook these cookies at?

  8. 12
    Sarah
    September 14, 2014 at 1:31 pm

    Hello Jamie!
    I would like to use fresh cooked pumpkin puree (hard to fine canned one here in Italy) – would you please have any suggestions on how to adapt your yummy-looking recipe? GRAZIE!!

Your email is never published nor shared. Required fields are marked *

(Required)
(Required)

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>