Pumpkin-Cookie-Photo-5

Softest Pumpkin Cookies Ever Made

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp

Pumpkin Cookies

While they may be called cookies, these wonderfully moist and unbelievably soft cookies taste more like little bites of cake. Flavored to perfection with cinnamon and nutmeg, this divine dessert is so good that frosting them is almost unnecessary. Almost. But, seriously, I recommend adding this to your autumnal repertoire ASAP. Like, right now.

Watch the recipe video!

Recipe:

AuthorCarley KnutsenDifficultyBeginner

Cookies
 2 cups Butter (soft)
 2 cups Sugar
 2 tsp Baking Powder
 2 tsp Baking Soda
 1 tsp Salt
 1 tsp Cinnamon
 1 tsp Nutmeg
 2 Eggs
 2 tsp Vanilla
 15 oz Canned Pumpkin
 4 cups Flour
Frosting
 ½ cup Butter
 ½ cup Brown Sugar
 ¼ cup Milk
 1 tsp Vanilla
 2 ¾ cups Confectioners' Sugar
 Cinnamon (for garnish)

Cookies
1

In a large bowl, beat butter on high for 30 seconds. Add the dry ingredients to the butter, mixing well. Add the eggs, vanilla, and pumpkin; beat to combine. Gradually add the flour; mixing until the flour is incorporated and the batter is stiff. Drop individual tablespoons of batter onto an ungreased baking sheet, spacing the cookies 2 inches apart.

Bake
2

Bake at 350 for 10-12 minutes or until the tops are set. (If you want giant cookies, scoop out ¼ of batter, space 2 inches apart, and bake for 13-15 minutes.) Remove from oven and cool on a wire rack.

Frosting
3

In a medium saucepan, heat the butter and brown sugar until melted. Once the mixture is smooth, stir in the milk and vanilla; then beat in the confectioners' sugar. Frost and sprinkle the cookies with some additional cinnamon, if desired.

Ingredients

Cookies
 2 cups Butter (soft)
 2 cups Sugar
 2 tsp Baking Powder
 2 tsp Baking Soda
 1 tsp Salt
 1 tsp Cinnamon
 1 tsp Nutmeg
 2 Eggs
 2 tsp Vanilla
 15 oz Canned Pumpkin
 4 cups Flour
Frosting
 ½ cup Butter
 ½ cup Brown Sugar
 ¼ cup Milk
 1 tsp Vanilla
 2 ¾ cups Confectioners' Sugar
 Cinnamon (for garnish)

Directions

Cookies
1

In a large bowl, beat butter on high for 30 seconds. Add the dry ingredients to the butter, mixing well. Add the eggs, vanilla, and pumpkin; beat to combine. Gradually add the flour; mixing until the flour is incorporated and the batter is stiff. Drop individual tablespoons of batter onto an ungreased baking sheet, spacing the cookies 2 inches apart.

Bake
2

Bake at 350 for 10-12 minutes or until the tops are set. (If you want giant cookies, scoop out ¼ of batter, space 2 inches apart, and bake for 13-15 minutes.) Remove from oven and cool on a wire rack.

Frosting
3

In a medium saucepan, heat the butter and brown sugar until melted. Once the mixture is smooth, stir in the milk and vanilla; then beat in the confectioners' sugar. Frost and sprinkle the cookies with some additional cinnamon, if desired.

Pumpkin Cookies

Now, I recently remade these cookies- and they were still delicious! Which isn’t really a surprise. A great recipe is a scrumptious every time you make it. But I reshot the pictures, too. So I dare you to play detective: Can you tell which are the newer photos and which ones are three years old???

(It’s not hard to tell them apart… the newer ones are stunning, while the older pictures are, well, a little embarrassing.)

Want to Learn the fundamentals of baking?

Start your baking journey off right with my FREE 5-Day Online Baking Bootcamp!  Create a free account and start learning today!

Thanks to Better Homes & Gardens for the recipe!

Did you try this recipe?

Share a photo with the community so we can all enjoy your hard work!  I’d love to see how it came out. 😊

Responses

Your email address will not be published.