Melt In Your Mouth, Soft Frosted Pumpkin Cookies

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.

• Pumpkin Fudge
• Pumpkin Cheesecake with Caramel Topping
• Pumpkin Pie Sheet Cake

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. 🙂

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.

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

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

5. Add 2 eggs and mix until well combined.

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. 🙂

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

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

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.

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.

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

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.

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

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

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.

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

Print

Serves: 60 Cookies Prep Time: 30 Cooking Time: 1 hour 1 hour

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 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

Instructions

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.
3. Add 2 teaspoons baking soda, 2 teaspoons baking powder and 1 teaspoon salt.
4. Toss in 1 teaspoon cinnamon and 1 teaspoon nutmeg. Mix until combined.
5. Add 2 eggs and mix until well combined.
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. 🙂 Mix it all together. It will look a little bit clumpy like this, don't worry about it. You are on the right track.
7. Add 4 cups of flour and mix until combined.
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.
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.
10. To make the frosting toss 1/2 cup butter and 1/2 cup brown sugar into a medium-sized sauce pan.
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.
12. Add 1/4 cup milk, 1 teaspoon vanilla, a dash of salt and 1 tablespoon maple syrup. The syrup is optional, but wonderful. 🙂 Add 5 cups powdered sugar and mix until everything is well combined and glossy looking.
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.
14. Add a pinch of cinnamon to the top, if you wish. Store leftovers in an airtight container.

Enjoy!

Recipe slightly adapted from Better Homes and Gardens