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 soft pumpkin cookies recipe ever!
Soft Pumpkin Cookies
I love pumpkin treats during the fall season, and you can’t beat these easy pumpkin spice cookies.
These 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 soft 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 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!
How to Make Pumpkin Cookies
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. Then, beat in the eggs and 2 teaspoons of vanilla until combined. After that, beat in pumpkin. Finally, beat in as much of the four as you can with the mixer. Stir in remaining flour with a wooden spoon.
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.
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.
Don’t forget, we publish the full recipe with specific directions in the recipe card below!
- This recipe makes a LOT of cookies. About 60! It’s great for the holidays when you’re expecting friends and family.
- 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.
If you’re like me, your family will eat most of these pumpkin 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!
- Pumpkin Cinnamon Rolls
- Pumpkin Spice Cake with Cream Cheese Frosting
- Pumpkin Cupcakes
- Pumpkin Sheet Cake
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)
- 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.
- 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.
- 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.
Nutrition Information:Yield: 60 Serving Size: 1
Amount Per Serving: Calories: 221Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 27mgSodium: 158mgCarbohydrates: 37gFiber: 0gSugar: 30gProtein: 1g
192 Comments on “Pumpkin Cookies”
THESE ARE DELICIOUS!!! Makes 5 dozen and they freeze great!
I make these cookies and top with a brown butter icing spiced up with cinnamon and pumpkin spice. Then I dust with a little cinnamon too. I bring cookies to work and these are by far the most requested cookies!!
can you sub the all purpose flour and use cassava flour instead or would it not yield the same results?
These were delish but I wish the amount to scoop would have been more specific. Mine came out way too big. They were more cakey and could have actually been muffins instead of cookies. The frosting recipe could also be cut in half.
These are the most requested cookie I have made during the fall season. This year, I did something a little different. I was asked to mix lemon and pumpkin. I thought this was odd but decided to add lemon flavor in the icing. It was a huge hit. Those went quicker than the original recipe. I am going to have to make another batch with lemon flavor icing only!!!
I tried the pumpkin cookies & they are very fluffy & light, however there is absolutely no taste to them at all. So after trying the first batch, I decided to add raisins & just a pinch of pumpkin spice, by adding the raisins gave them a little bit of flavour but not too much. I always used cream cheese frosting which g ave it a much better flavour. I am always open in trying new recipes, but have come across a lot on the different sites that are terrible. Wp
Do you think this recipe would work if I swapped the pumpkin for apple butter? HELP!
I added a teaspoon of orange zest (grated orange rind) to the frosting. It gives a pleasant hint of orange to the cookie,
Family LOVES these cookies! They have asked for the same texture but in a gingerbread flavor? Do you happen to a melt in your gingervread cookie recipe?
These were best softest cookies. I made for a cookie exchange. They are the best for a cookie exchange because of the ease of recipe and the amount of cookies it makes. I used a 1 inch scoop and they were still large enough and made over 100. I highly recommend this recipe. Thank you Crissy.
Super excited to give these a try but I am curious if the dough can be frozen. I see multiple people have asked the same question and still no response….
My mom used to make a pumpkin cookie recipe and we would totally freeze it and pull them out and let them warm for just a few before baking. Makes for instant warm yummy cookies
Hi! Are there any adjustments to make them at high altitude?
Thank you so much!
I literally just made these and are delicious! Do they need to be refrigerated?
Great cookie!! I’m not usually a soft cookie fan but this cookie was an exception… the frosting made the cookie even better. Will be making these again
Yummy recipe. I love that they are so soft. I didn’t bother with the icing they are great plain.
My dough came out a bit sticky . Where I couldn’t use a scoop cuz it would stick to it . What am I missing
I only wish that you would reply to all the questions. A few people asked salted or unsalted butter.
I used salted butter and they came out great!
All baking recipes call of unsalted butter. You can add salt to the batter to taste. Salted butter is usually too much salt.
Absolutely amazing! A batch just came out of the oven. These cookies have incredible flavor and texture. I can’t wait to try one with the frosting, but definitely don’t need it. Thanks for sharing😃
These were incredible! Shared with some neighbors and they all loved them.
Cookies: I ran out of regular sugar, so I subbed with half a cup of brown sugar. I also added ginger, cloves and a few sprinkles of Chinese five spice.
Icing: I subbed 1/2 cup of coconut oil since I ran out of butter and it turned out excellent. The icing was very sweet so I just drizzled it on. The cookies were so delicious, the icing was not even needed!
I made these for my brothers 20th birthday this October, and now my dad is requesting them for his birthday also this month! These cookies are fluffy, moist and literally melt in your mouth. I made my own cream cheese frosting along with them, so unbelievably delicious! I didn’t have nutmeg- I used 1 TBS cinnamon and 1 TBS of pumpkin spice powder, then sprinkled some on top of the frosting too.
I had one question. I really want to try this recipe, but idk how I feel about 60 COOKIES! Lol is there any way I could half this recipe? Will it still taste/have the same texture if I half the ingredients?
Yes, you can always halve cookie recipes. Cakes are harder to trust, but cookies are no problem.
I think you can halve any recipes, as long as you don’t have to go lower than 1 egg, or something else in the recipe that is indivisible. In this case, the recipe calls for 2 eggs, so I divided everything by 2. It still made over 40 cookies for me.
Andrea I halfed the recipe and still made over 3 dozen! I make them a little smaller. Still came out great!
Part of the issue with halving this recipe is what you do with a leftover half a can of pumpkin filling. If you can find smaller than a 15oz can then good on you, but it’s mostly the same amount of work to make 30 and it’s only a bad thing for your diet that there’s 60. If you really struggle with having 60 in the house, as the other reviews say, those you share with will be happy to help find a place for the extras!
The pum pum was yum yum 😋
I just made these and they are delicious!! I love how light and fluffy they are. Thanks for the recipe!
This recipe looks so good! I’m just wondering if it would still be successful if I halved the recipe?
I tried this and they did come out really soft but it was more like a dry muffin consistency. Not like a cookie at all. I suggest using less flour. Tbh kinda dissapointed because I was really looking forward to eating them and sharing them with friends but they really arent very good.
Did you use softened butter? If the butter is melted or still cold it will effect the cookies consistency!
Hi, In New Zealand our stores don’t sell pumpkin in can. How many cups or ounces in a can? I will have to cook the pumpkin myself. Appreciate your help and am looking forward to trying your pumpkin cookies. 👋🏻
Cynthia Crouch-15ounces (425g) would be the amount of a can of pumpkin
Theses are delicious — no frosting needed! I did add another 1/2 cup flour.
Omg theses are soooooooooooooö yummmmmmmmm yummmmmmmm
Hello, Can you tell my why you added 1/2 c more flour?
Was the dough too sticky? Also, how did they turn out?
Thank you… I know this is 1 1/2 years later, but I am just finding this site.
I’ve made these cookie so many times, the guys at my husband’s work only ever ask for these. They’ll swipe six or seven at a time! This is the best recipe, thank you so much!
I was wondering if you are referring to vanilla extract when you say “vanilla”?!
Most likely yes. I don’t know how she would mean☺️
This is my favorite cookie!! YUMMY!!
These cookies are delicious!!! Super moist !!
I made them three times in one week …. everyone that ate one wanted to know who made them and can I have the recipe!!!! Thank you for sharing….
These cookies are delicious!!! Super moist !!
I made them three times in one week …. everyone that ate one wanted to know who made them and can I have the recipe!!!! Thank you for sharing….
My twin grand-daughters and I made these last night…everyone loved them! Thank you for sharing your recipe!
Did you use salted or unsalted butter? Thanks!
I made these cookies last year and LOVED them! I’m in a bit of a time crunch this weekend and was wondering if this recipe would turn out ok if I made the dough the night before and baked them the next day?
yes it does, i’ve done that before and it still tastes great!!
These are INCREDIBLY delicious! I’m super picky about pumpkin recipes but, this one is like heaven in your mouth! Yum!
These are absolutely amazing. They’re like mini muffin tops with frosting. I used 2 teaspoons of pumpkin pie spice and a quarter teaspoon of Chinese five spice instead of only the nutmeg and cinnamon.
Maybe next time I’ll add mini chocolate chips, make them larger, and omit the frosting for some regular-sized muffin tops.
Very good and really soft. Turned out like picture
I made the frosting part of this recipe and it came out really good. Not overly sweet, and it was what my pumpkin cookies were missing and desperately needed <3
Are you using pumpkin puree or pumpkin pie filling
I only made the frosting from this recipe, I used another recipe for the actual cookies! Sorry for the confusion.
Love love this recipe! I’ve made it several times and they are always gone in a flash! I am wondering though, if these cookies can be frozen? I would like to make them ahead of time before a gathering and it would be a life saver to freeze them! If anyone else has froze them please let me know! Thanks
We freeze them!! Frosted and all. They aren’t quite as good as fresh, of course, but they are still darn tasty and disappeared at the party we took them to. I think the best method is to make them ahead of time and refrigerate the dough, then bake at the last minute. But if you can’t do that, freezing them really did work out just fine!
I’ve made this recipe several times now and it always gets SO many compliments – so I figured it was time to leave you a comment to let you know! Even people who “don’t care for pumpkin” end up loving these. I’d make them more, but icing 80 cookies takes up a big chunk of time. I *might* see what happens if I spread the dough in a pan and make a cookie bar type of situation so I can ice them easier.
Bre, I’m so glad that you love the cookies and thank you so much for leaving a comment! :)
I made my frosting more like an icing. I added a little bit more milk to it and then that way I could take like a measuring cup scoop up Some and then I just drizzled over the top of the cookies
I don’t like frosting on pumpkin cookies so I added 2 cups of chocolate chips and a package of cinnamon chips. They were delicious.
Made my first batch today. They turned out fabulous. So far everyone that has tried them loves them. Will definitely make again for the teachers at school. Thank you for sharing.
I don’t have an electric mixer….will they still turn out okay? What can I use as an alternative to the electric mixer?
I make these every year after discovering the recipe in a cooking magazine several years ago. Everyone who has ever ate one has loved them and asks for them every time the weather starts to turn fall like here in Michigan. I’ve had two requests already and it’s not even true fall!! Makes alot of cookies, but somehow they’re always gone in a flash. Best served with a hot cup of coffee with a nice cool morning on the porch!
I’ve been using this recipe for about two years now. By far the best pumpkin cookies I’ve ever had!
No I have not made yet but can hardly wait. I think this is what I am looking for.
Can these be made gluten free?
I made them with Bob’s Red Mill 1 to 1 GF baking flour & they are AMAZING!!! You would never know they are GF. Yum!
Love these, any alterations to make a similarly textured sugar cookie?
I have to make about 120+ cookies for a swap. If I’m making these the night before, what is the best way to store? will ziplock bags work?.. or should I transfer to the fridge overnight. Thanks so much!
These cookies are delicious. The only change I made was adding 1 pkg of cream cheese to the frosting. They were a hit for Thanksgiving. Will definitely make again.
Thank you for the recipe.
Hi did you change any thing when adding the cream cheese.
To save left over frosting, just refrigerate it ?
So amazing! Mine yielded about 80 cookies, so it took quite a while, but SO worth it. They truly do melt in your mouth. I added quite a bit of cinnamon to the icing. Loved it.
They are in the oven now. We will see how they turn out? In my opinion though already the dough could’ve been a little sweeter, but it should be ok after I icing them. I do love your blog or whatever it’s called !! You have more honest personality in your Direlect then any other blog I’ve read !!
Love these pumpkin cookies! They will become one of our family favorites, thanks for the recipe.
I made this recipe a few years ago, and they were a huge hit at my niece’s tea party themed birthday party. I’m planning to make pumpkin whoopie pies for Thanksgiving, but I’d like to use a cookie recipe I know is good. Do you think these will work for mini whoopie pies?
How many cookies does this recipe make?
Yummy. Very easy and they turn out just like recipe states!
I’ve been using this recipe for like 3 years now. I get asked to make them every year!
What is the best way to store these cookies? In a jar or the fridge? So tasty and a people pleaser !
I made these and took them to our daughter’s school for a teacher appreciation treat. I couldn’t believe how many teachers stopped me and told me how delicious they were! I had a couple ask me for the recipe. My only substitution was a gluten free flour.
These are really good! Pillow soft, I haven’t even made the frosting yet! Yum a definite keeper!
We loved them! Best pumpkin cookie recipe.
Absolutely yummy. I followed the recipe exactly and they are perfect.
These cookies are AMAZING!!! One of my new favorite recipes!!
Can I add chocolate chips to this recipe ? Thank you
I’ve never tried it, but, it should be okay. Let us know how it turns out! :)
I add the Ghiradelli 60% choc chips…they are an excellent addition. This makes enough you could do some as is and some with choc. chips :)
This is the question I came looking for! How did it turn out with chocolate chips??
How did they turn out Iris?
It turned out great, i did not measure how much i put , eye ball it ?
2 cups of butter? I want to make sure I’m reading that right before I try these. It seems like a lot of butter but I’m ok with it as long as it’s correct. Lol Thank you
Hey Tori, that’s right. It makes a lot of cookies! :)
These cookies are heavenly delicious!!! I took a big batch to work and the cookies were gone in a matter of minutes..lol. Thanks for sharing your recipe ?
Hi! What’s an easy way to store these? Does the frosting harden up enough to be able to stack them?
Just curious what kind of butter you use for this. Salted or unsalted? Thank you.
hi how far ahead can these be made? I have baked the cookies and need them in two days, Should I freeze them? Should I frost them before freezing?
Eh…these tasted good, but did not come out the way I wanted it to…my cookies are as flat as pancakes :(
I’m not sure what went wrong. I microwaved my butter to be softer, mixed it, then put all the dry ingredients inside. I accidentally put the pumpkin in last after putting flour inside.
I spent hours steaming a giant pumpkin leftover from Halloween and feel disappointed these cookies weren’t what I was looking for…
I’m wondering if my pumpkin puree was too watery or something….I just feel utterly disappointed I screwed these up.
Hi Spence, since these cookies were developed using canned pumpkin, I’m guessing the results could absolutely be related to the water content in your fresh steamed pumpkin. We’ve had so many great reviews of these cookies I do feel like you might have went wrong somewhere. I know what it’s like to spend a lot of time on a recipe only to have it fall flat, totally been there. Hope you’ll try them again following the recipe sometime! Thanks for commenting!
Did you strain your pumpkin puree through a cheese cloth after you blended it? If you didnt, then your puree was to watery for the cookies.
It could probably be that you microwaved the butter. The butter needs to be at room temperature (Soften) :) I’ve tried microwaving butter to make my process way fast and its a huge fail :/
These cookies are dangerously addictive! The recipe makes a lot of cookies so I brought half of them into work and everyone loved them! They’re so soft…heavenly. Thanks to these cookies my “diet” is ruined…but it’s kinda worth it. 10/10. Amazing. Definitely planning on making these again and again this fall and winter!
Thank you so much! My 3-year old daughter devoured these! With or without the frosting! So delicious ?
I made these to pass out to the teachers at my school for my book fair preview. They loved them and asked me to share the recipe. I did sprinkle cinnnamon on the frosting, but I didn’t melt the butter as I had put it out long enough that it was pretty soft. I will defintely make this again to share!
I made these today and they are delicious! Taking into work to share with co-workers tomorrow! Thank you for this recipe!
Can these be frozen and still remain as good?
Tried it. Loved it!
I had people over who hate pumpkin anything ( eye roll) and so I used half a can of pumpkin for the recipe..they LOVED it!
I loved to recipe..now that the wimps are gone.. I can’t wait to try it again and add all of it.
Thank you, I really did LOVE it!
These were super yummy!! Big hit with kids as well as adults. They really are “melt in your mouth” good.
Thanks for the wonderful recipe! I msde these tody and my family loved them.
I usually don’t comment after trying a recipe…. but these cookies are notable!!! I added a little allspice just because I like it in my pumpkin pies. And even though the 2 cups of butter made this recipe even more delicious, I think for conscious sake, I’ll
substitute some applesauce! :)
Tina, I am so glad you loved the cookies! Be sure to come back and let us know how they turned out if you end up trying the applesauce! :)
Tina… I’m just now reading all the comments about these Pumpkin Cookies and yours caught my eye. I cannot eat that much butter either…well, sure I can, but probably should not!😁 Anyway, how did the applesauce work? I have used it before in baking…just curious. I would like to try them but with less fat. Thank you if you get this after your nearly 2 year old post!🌻🍁🍂
These cookies are amazing! They were almost like a cake cookie, so soft. I took these cookies to a pumpkin carving party, everyone loved them, I even had a few people ask for the recipe.
Making my second batch! Made exactly as recipe directed. I did take one minute off baking time. They are so light, soft, and addicting. My husband and kids love them.
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.
Light and airy cookies! love this recipe! I used parchment paper, although it wasn’t required. The icing is divine as well. :)
Does this recipe seriously use 5 sticks of butter? Yikes!
4 sticks is 2 cups
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!
Absolutely wonderful!!!!! Everyone who ate a cookie couldn’t stop eating them and kept saying how delicious they were!!!!!
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.
The only pumpkin cookie recipe you’ll ever need. Incredibly soft & all around delicious!
Fantastic recipe! Cookies came out wonderful and my family LOVED them!
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!
Hi Robin, thank you so much for your thoughtful comment and all of your tips. Comments like this really help our readers! Glad you loved them!! :)
Instead of 2 eggs could I substitute them,with applesauce? If so how much applesauce?
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!
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??
Hi Katie, they are a very soft, cake-like cookie. :)
How long will these keep in an airtight container? Or should they be refrigerated?
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.
Do they need to be refrigerated to store?
Can I substitute honey for the granulated sugar?
Hi Janelle, I’m not sure how that would turn out. If you try it, let us know.
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!
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!
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How long do they last? Thinking of making a whole batch for 2 events, 5 days apart. Have you tried freezing these?
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!
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.
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 :)
Absolutely delicious !!??
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 ?
So good! I replaced half of the butter with applesauce and they turned out great!
Can these cookies be frozen? Try to bake ahead of time for Christmas? Thank you.
Made a quick half batch for Thanksgiving and added chocolate chunks and they were delicious!
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!
Can I divide the recipe in half?
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?
You should be able to make it stiff by adding more powdered sugar. Like, a lot more.
Can I use self rising instead?
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!
These were a BIG HIT in my house! Thanks for this recipe; so so good and moist.
You don’t use egg’s? When do you use the powder sugar?
Thank you ,Linda
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.
Can this dough be frozen?
These look amazing! Love pumpkin cookies!
I made this recipe and it was delicious! Thanks for sharing.
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.
Can the dough be frozen to be made up later?
All these recipes sound super delicious. Can’t wait to try them! Thank you so much for sharing these recipes with us.
Just made these today! ? Amazing!
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.
I ended up adding about 4 1/2 cups of powdered sugar but I also added about 3/4 cup cream cheese. It ended up tasting so good. Without the cream cheese it was too sweet. It balanced it out very nicely and made it firmer.
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!
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.
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!
Can the dough be frozen into balls and baked later? Do the cookies after they’re frosted freeze well and come out soft?
Cannot wait to try out these recipes.
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!
Has anyone tried freezing these as dough or after they are cooked? Wondering if they would still taste the same and be soft…
Have made these twice in the last 2 weeks! Take them to work and they are devoured! So yummy!
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
The softest cookies ever! I took these to a get together last night and EVERYONE loved them.
I think cream cheese frosting with chopped walnuts in the frosting for sure are a must for these cookies.
I second that! I just made these with cream cheese frosting, really easy (cream cheese, 12 cup butter, 3teaspoons vanilla & 4 cups of powder sugar) it is pillowy deliciousness! Thank you for a stellar recipe!
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!!
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!
How do you store these? Do they need to be refrigerated?
What is the yield on these? Two cups of butter (one whole pound) seems like it should make an awful lot of cookies!
They make about 3 dozen. so A LOT!
I’ve made these a couple times with a standard cookie dough scoop. I get between 65 and 75 cookies per batch. The cookies are between 2 and 3 inches.
Cannot wait to try out these recipes.
Oh goodness! This seems easy and ingredients are pretty accessible. Gotta try one on my own!
omg I have to try this recipe it sounds super yummy!
Those cookies look and sound delicious! Thanks for sharing.