Melt-in-Your-Mouth Pumpkin Cookies Recipe




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As much as I adore summer, by the time September rolls around I start craving pumpkin! If you’re ready to get your pumpkin fix or you’re just pinning great fall pumpkin recipes, you definitely don’t want to miss this melt-in-your-mouth pumpkin cookies recipe!

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 know I wanted to give it a whirl.
These divine melt-in-your-mouth pumpkin cookies are one of my most popular recipes—for good reason! They are truly outstanding!

Ingredients:
  • 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
  • 1 15-ounce can pumpkin
  • 4 cups all-purpose flour

Frosting
  • 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)

Instructions:
  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.
Recipe Source:dearcrissy.com
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