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Melt-in-Your-Mouth Pumpkin Cookies

Our melt-in-your-mouth pumpkin cookies are soft, pillowy, and piled with delicious frosting. Add a sprinkle of cinnamon and you truly have the best pumpkin cookies recipe ever!

Melt-in-Your-Mouth Pumpkin Cookies - This is by far my most popular recipe and readers agree that these are THE best frosted pumpkin cookies on Pinterest!

Melt-in-Your-Mouth Pumpkin Cookies

I love pumpkin treats during the fall season, and you can’t beat a pumpkin cookie.

Melt-in-Your-Mouth Pumpkin Cookies - these frosted pumpkin cookies are the best EVER. Heaven I tell ya!

These pumpkin cookies bake up with a cake-like texture.

They have just the right amount of pumpkin flavor, and honestly, it’s difficult to keep these amazing pumpkin cookies on hand after I’ve made a batch.

My dad really loves soft pumpkin cookies and he usually makes oodles of them from store-bought pumpkin cookie mixes, so when I saw this recipe for pumpkin cookies in an old holiday issue of Better Homes and Gardens, I knew I wanted to give it a whirl.

These cookies really lived up to their name!

The pumpkin flavor in these cookies is sweet and delicious, and yes, these pumpkin cookies are so soft that they really do sort of melt in your mouth.

One really just isn’t enough!

What could be better than a yummy pumpkin cookie, you ask? Well, a yummy FROSTED pumpkin cookie, of course!

Best Pumpkin Cookies

Melt-in-Your-Mouth Pumpkin Cookies - This is by far my most popular recipe and readers agree that these are THE best frosted pumpkin cookies on Pinterest!

You really don’t have to use the frosting because the cookies are great on their own, but, who skips frosting?

I will say that the recipe for the frosting in the magazine did not end up matching the photos featured in the article. I think the recipe was probably printed wrong because I ended up having to add MUCH more powdered sugar to the frosting to produce a more firm, spreadable icing.

That’s no big deal, I adjusted the recipe below and you’ll just want to keep adding powdered sugar until the frosting is to your desired thickness.

Also, just a friendly note, this makes a whole lot of pumpkin cookies!

This is the recipe you want to use if making a large batch for an event or a holiday.

If you’re like me, your family will eat most of these cookies in a couple days and you can share any excess with your friends or co-workers.

Sprinkle the tops of these luscious melt-in-your-mouth pumpkin cookies and you have a really beautiful holiday cookie that everyone in your family will absolutely adore.

If you’re a pumpkin fiend like me, you’ll also definitely want to check out my pumpkin donuts and pumpkin crunch cake recipes! They are also huge hits with my family!

More Pumpkin Treats

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Melt-In-Your-Mouth Pumpkin Cookies Recipe

These divine melt-in-your-mouth pumpkin cookies are one of my most popular recipes—for good reason! They are truly outstanding!


  • 2 cups butter, softened
  • 2 cups granulated sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2 eggs
  • 2 teaspoons vanilla
  • 15-ounce can pumpkin
  • 4 cups all-purpose flour


  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 3 to 4 cups powdered sugar (add until desired consistency/firmness)
  • ground cinnamon sprinkled on top (optional)


  1. Preheat oven to 350 degrees. In a large bowl beat the 2 cups of butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, the 1 teaspoon cinnamon, and the nutmeg. Beat until combined. Beat in the eggs and 2 teaspoons of vanilla until combined. Beat in pumpkin. Beat in as much of the four as you can with the mixer. Stir in remaining flour with a wooden spoon.
  2. Drop dough by heaping teaspoons 2 inches apart on ungreased cookie sheets. Bake for 10 to 12 minutes or until tops are set. Transfer to wire racks to cool.
  3. For frosting, in a small saucepan heat the 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon of vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. Sprinkle with additional cinnamon if desired.

Better Homes and Gardens

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  1. I made these cookies for a fund raiser my women’s group was having.  They are very good but i feel they definitely need the frosting.  And they do make a lot of cookies, i ended up with about 5 dozen cookies.

    Rating: 5
  2. Light and airy cookies!  love this recipe!  I used parchment paper, although it wasn’t required. The icing is divine as well.  :)

    Rating: 5
  3. Does this recipe seriously use 5 sticks of butter? Yikes!

  4. I have a quick question, what type of butter should be used for this recipe? Salted or unsalted? Don’t want to use the wrong kind with how many cookies come out of this recipe. Thanks! 

  5. Absolutely wonderful!!!!! Everyone who ate a cookie couldn’t stop eating them and kept saying how delicious they were!!!!!

    Rating: 5
  6. Truly melt in your mouth !! I am always a little leary of pumpkin in recipes beyond a pumpkin pie recipe because pumpkin can be dense. These cookies are fabulous! So light and soft and absolutely delicious….this recipe is a keeper, thank you for sharing.

    Rating: 5
  7. The only pumpkin cookie recipe you’ll ever need. Incredibly soft & all around delicious!

    Rating: 5
  8. Fantastic recipe! Cookies came out wonderful and my family LOVED them!

    Rating: 5
  9. Excellent! I got approx 8 and a 1/2 dozen cookies, made as directed. I meant to swap out applesauce for 1/2 of the butter, and then forgot…I think :)After tasting these awesome lil gems, I did change up the frosting a bit: melted 1 stick butter with 1/2 cup brown sugar till dissolved. Cooled a bit, then in medium mixing bowl with hand mixer, poured over 8-oz pk room-temp cream cheese and 1/4 cup real maple syrup (not fake flavored corn syrup) instead of milk. Blend well on low, add 1 tsp vanilla, whip on high just till well mixed and starting to lighten, about 30 secs. No powdered sugar. Sprinkled with ground pecans.They did take a good 24 hrs to dry–which I was afraid might dry out the cookies, but didn’t at all. I had put them on cookie sheets after frosting tho, not back on racks.So I think next time (and there will be a next time!) I’ll try dissolving 1 Tbsp cornstarch with the syrup and vanilla first to see if that may shorten drying time.Thank you for these Crissy!

    Rating: 5
  10. Instead of 2 eggs could I substitute them,with applesauce? If so how much applesauce?

  11. I’m just taking these cookies out of the oven and I tried one and you are so right they melt your mouth! I don’t know if they are going to make it to the Thanksgiving dinner! They are easy to make take no time to bake. I haven’t even iced them yet. You have to try this recipe!

    Rating: 5
  12. I just made these and they smell absolutely wonderful! I was wondering, are they really suppose to be this super soft? Or was I suppose to leave them in longer than 12 minutes??

    Rating: 5
  13. How long will these keep in an airtight container? Or should they be refrigerated?

  14. This recipe makes many more than 60 cookies. I baked a little over half of the dough and already have 84 cookies. I even went back to the recipe to see if I was supposed to make them into sandwich cookies! They are delicious and would be great also with a cream cheese frosting. One adjustment that I would make would be to add a teaspoon or two of pumpkin pie spice. The pumpkin flavor is very subtle if you make the recipe as is.

  15.  Do they need to be refrigerated to store?

  16. Can I substitute honey for the granulated sugar?

  17. A co-worker brought these in last year and I’ve been holding on to the recipe since. I made them last night and my family just raved about them. Daughter said these are the best cookies she’s ever had. Son and Husband agree. THANK YOU for sharing!

    Rating: 5
  18. These are awesome! I substituted butternut squash because I had an abundance. Thank you for sharing. I will be using this recipe for years to come!

  19. Pingback: 8 Mouthwatering Thanksiving Desserts Your Guests Will Thank You For – ScrollForFun

  20. How long do they last? Thinking of making a whole batch for 2 events, 5 days apart. Have you tried freezing these?

  21. Just made these…I halved the recipe only because we are having a bake off with the kids and didn’t want a bazillion cookies. So soft and delicious! Thank you!

    Rating: 5
  22. These are delicious! But the frosting I chose to make was cream cheese with pumpkin pie spices in it, then I sprinkled the cookie with cinnamon. 

  23. Mmm I baked these cookies today but made them vegan (used Earth Balance ‘butter’ and Chia Seeds to replace the eggs) and they turned out great :)

  24. Absolutely delicious !!😋😋

  25. Omg….best cookies ever! I made these for my husbands office, they were gone in less the a day! And there are only about 16 people who work there ?

    Rating: 5
  26. So good! I replaced half of the butter with applesauce and they turned out great!

  27. Can these cookies be frozen? Try to bake ahead of time for Christmas? Thank you.

  28. Made a quick half batch for Thanksgiving and added chocolate chunks and they were delicious!

  29. I just made these for Thanksgiving and they were a hit! I received so many compliments and they were almost gone before we even had dinner. That being said, unless you are also making cookies for 30 people I would recommend cutting the recipe in half as it made a lot of cookies! 

  30. Can I divide the recipe in half? 

  31. I have made these before and I cannot get the icing to be more stiff. I rather get runny / melted icing. Do you suggest making the icing the night before and letting it cool? Or maybe making the cookie the night before to let them fully cool??

    thoughts and suggestions?

  32. Can I use self rising instead?

  33. These cookies look amazing — and your photography is gorgeous!  Was wondering if you use Tailwind — because I am starting a new tribe called CHRISTMAS COOKIES and I’d love for you to participate!  If you’re interested, send me an e-mail and I’ll invite you!  Thanks — these cookies are going on my MUST TRY list this year!

  34. These were a BIG HIT in my house! Thanks for this recipe; so so good and moist.

  35. You don’t use egg’s? When do you use the powder sugar?
    Thank you ,Linda

  36. Hi! Very good pumpkin cook recipe. My cookies I think are on the medium side (what ever that is :)
    I got 7 & 1/2 dozen.
    God Bless you as you continue to share great recipes and take care of your busy family and job.

  37. Can this dough be frozen?

  38. These look amazing! Love pumpkin cookies!

  39. I made this recipe and it was delicious! Thanks for sharing.

  40. I made these for my family yesterday and they were a hit! If you don’t ice the cookies, the pumpkin flavour really shines through, but I ended up icing them all as my family absolutely loved the frosting. I will say that the texture of these cookies isn’t really cookie-like (my family compared them to the tops of muffins), but once the frosting was on top of them they didn’t seem to mind.

  41. Can the dough be frozen to be made up later?

  42. All these recipes sound super delicious. Can’t wait to try them! Thank you so much for sharing these recipes with us.

  43. Just made these today! ? Amazing! 

  44. My frosting came out super liquidy…nothing like the pictures. I followed the directions, even did it twice. Anybody else have this problem? Cookies turned out perfect and yummy :)

    • My frosting was liquidy as well – it ended up as more of a glaze than a frosting, which was fine for me! I would have had to add a lot more icing sugar than the recipe calls for to get it to the consistency in the pictures, so I left it as a glaze.

  45. I make some delicious pumpkin desserts. I just made these cookies and they are AMAZING!! They are so light and full of flavor. The cookie is excellent just by itself and the brown sugar frosting adds a rich sweet flavor.  So good!! Thank you for sharing!

  46. I made these the other day and they were a huge hit. So soft and flavorful- yummy! This makes a ton of cookies…I halved the recipe and got a regular sized batch of cookies.

  47. Can these be made into bars rather than cookies!

    • Yes. I JUST made this for a snack at my daughter’s preschool. I hate making a million cookies. I just halved the recipe and baked at 350 in a 13×9 pan. They did come out more like a cake like, but they are oh soooo Good!

      Rating: 5
  48. Can the dough be frozen into balls and baked later? Do the cookies after they’re frosted freeze well and come out soft?

  49. I’m making these right now and they are delicious!!! Question though, I’m dropping heaping teaspoons as stated in the recipe, and it’s yielding WAY more than 60 cookies. Is it supposed to be Tablespoons??

    • I wondered this too. I put your basic spoonfuls down and it yielded nearly 100 smallish cookies! Hahaha. It’s okay; I brought them to work and they were gone in a flash. But I didn’t even use half the frosting (and I don’t skimp on frosting!). Next time I will definitely halve this recipe and maybe even only make 1/3 of the frosting if possible, since I usually leave a few unfrosted for those few souls who prefer plain cookies.

      All that said, the cookies are delish!

  50. Has anyone tried freezing these as dough or after they are cooked? Wondering if they would still taste the same and be soft…

  51. Have made these twice in the last 2 weeks! Take them to work and they are devoured! So yummy!

  52. Made these yesterday and they are incredible!!!! I didn’t even bother with the icing because they are flying off the counter not even knowing icing is possible lol

  53. The softest cookies ever!  I took these to a get together last night and EVERYONE loved them. 

    Thank you..

  54. I think cream cheese frosting with chopped walnuts in the frosting for sure are a must for these cookies.

  55. These are amazing. Our local grocery store makes and sells similar cookies. We go through them like crazy and I have been searching for a homemade recipe for years. Because I was low on flour I halved the recipe, but inadvertently forgot to do with the icing. I couldn’t help myself and ate some while warm and they were all I hoped. But the next day when the icing gets that little crust on the outside and the flavors have melded. OMG!!

  56. I made these and they are SO yummy! But…they are not a typical cookie. The soft, pillowy, buttery taste and texture makes it taste more like a fluffy dinner roll. So I just called them breakfast treats not cookies when I brought them into work. Everyone loved them, just as I did!

  57. What is the yield on these?  Two cups of butter (one whole pound) seems like it should make an awful lot of cookies!

  58. Cannot wait to try out these recipes.

  59. Oh goodness! This seems easy and ingredients are pretty accessible. Gotta try one on my own!

  60. omg I have to try this recipe it sounds super yummy!

  61. Those cookies look and sound delicious! Thanks for sharing.

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