Melt-In-Your-Mouth Pumpkin Cookies

Tender pumpkin cookies topped with delicious creamy frosting

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 200kcal

Preheat oven to 350 F. Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl beat the butter on medium speed for 30 seconds.
1 cup butter
Add sugar, baking powder, baking soda, salt, and pumpkin pie spice. Beat until combined.
1 cup granulated sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, 1 tablespoon pumpkin pie spice
Beat in the egg and vanilla until combined.
1 large egg, 1 teaspoon vanilla
Mix in pumpkin.
½ cup pumpkin puree
Stir in flour until incorporated.
2 cup all-purpose flour
Drop 1.5 tablespoons of dough 2 inches apart on prepared baking sheet.
Bake for 10-12 minutes or until tops are set.
Transfer to wire racks to cool.
For frosting, beat butter until smooth.
½ cup butter
Add 2 tablespoons milk and vanilla extract. Beat until combined.
2-4 tablespoons milk, ½ teaspoon vanilla
Continue beating, and add powdered sugar 1/2 cup at a time.
2 ½ cups powdered sugar
Add in additional milk to make desired consistency.
Spread frosting on the tops of the cooled cookies.
Sprinkle with additional cinnamon if desired.
ground cinnamon sprinkled on top

Butter: I use salted butter in both the cookies and the frosting. If using unsalted butter, increase the salt in the cookies to 3/4 teaspoon and add a couple of pinches of salt to the frosting.
Pumpkin pie spice: Store-bought or make your own with this recipe.
Pumpkin puree: Be sure to use pumpkin puree, not pumpkin pie mix.
Flour: To properly measure the flour, either weight it or sift/stir to break it up, lightly spoon into the measuring cup, and level.
Milk: Any milk, from skim to whole, will work. Cream will also work.
Powdered sugar: If your powdered sugar is lumpy, sift to break it up before using. This will help it to incorporate into the frosting better.
Nutrition values are estimates.