Our melt-in-your-mouth pumpkin cookies are tender, pillowy, and finished with a rich frosting. A light dusting of cinnamon elevates these into one of the best soft pumpkin cookies recipes you’ll try.
Soft Pumpkin Cookies
Pumpkin treats are a fall favorite, and these easy pumpkin spice cookies deliver a soft, cake-like texture with just the right amount of pumpkin and warming spices.
They bake up light and tender, almost melting on the tongue. Once you make a batch, it’s hard to keep them around for long.
This recipe came from an old holiday issue of Better Homes and Gardens and quickly became a family favorite. My dad used to make pumpkin cookies from mixes, so seeing a from-scratch version that truly lived up to its name was a delight.
These cookies are excellent on their own, but they’re especially irresistible when frosted. The frosting adds a sweet, buttery finish that pairs perfectly with the pumpkin and spice.
How to Make Pumpkin Cookies
Preheat the oven to 350°F. In a large bowl, beat 2 cups softened butter on medium speed for 30 seconds. Add 2 cups granulated sugar, 2 teaspoons baking powder, 2 teaspoons baking soda, 1 teaspoon salt, 1 teaspoon ground cinnamon, and 1 teaspoon ground nutmeg. Beat until combined.
Beat in 2 eggs and 2 teaspoons vanilla until incorporated, then beat in a 15-ounce can of pumpkin. Gradually beat in as much of the 4 cups all-purpose flour as you can with the mixer, then stir the remaining flour in with a wooden spoon.
Drop dough by heaping teaspoons about 2 inches apart on ungreased cookie sheets. Bake for 10–12 minutes or until the tops are set. Transfer cookies to wire racks to cool.
For the frosting: in a small saucepan heat 1/2 cup butter and 1/2 cup packed brown sugar until melted and smooth. Transfer to a medium bowl, stir in 1/4 cup milk and 1 teaspoon vanilla, then beat in 3 to 4 cups powdered sugar until the frosting reaches a smooth, spreadable consistency. Spread on cooled cookies and sprinkle with additional ground cinnamon if desired.
The full ingredient list and step-by-step instructions are in the recipe card below.
Our Tips
- This recipe yields a large batch—about 60 cookies—making it ideal for holiday gatherings or to share with friends and coworkers.
- The cookies are delicious unfrosted, but the frosting adds a lovely, sweet finish. If you prefer a firmer icing, add more powdered sugar until it reaches the consistency you like.
- If a recipe’s frosting seems too loose, gradually add powdered sugar and mix gently until you get a spreadable, stable icing.
These luscious, melt-in-your-mouth pumpkin cookies are a beautiful holiday treat that most families will devour in days. They’re perfect for holiday cookie trays, potlucks, or a cozy afternoon with a warm drink.
Melt-In-Your-Mouth Pumpkin Cookies Recipe
Ingredients
Cookies
- 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
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
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Preheat oven to 350°F. In a large bowl, beat 2 cups softened butter with an electric mixer on medium speed for 30 seconds. Add 2 cups granulated sugar, 2 teaspoons baking powder, 2 teaspoons baking soda, 1 teaspoon salt, 1 teaspoon ground cinnamon, and 1 teaspoon ground nutmeg. Beat until combined. Beat in 2 eggs and 2 teaspoons vanilla until combined. Beat in a 15-ounce can of pumpkin. Beat in as much of the 4 cups all-purpose flour as you can with the mixer. Stir in remaining flour with a wooden spoon.
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Drop dough by heaping teaspoons about 2 inches apart on ungreased cookie sheets. Bake 10–12 minutes or until tops are set. Transfer to wire racks to cool.
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For the frosting, heat 1/2 cup butter and 1/2 cup packed brown sugar in a small saucepan until melted and smooth. Transfer to a bowl, stir in 1/4 cup milk and 1 teaspoon vanilla, then beat in 3–4 cups powdered sugar until smooth and spreadable. Spread frosting on cooled cookies and sprinkle with cinnamon if desired.
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Nutrition
Nutrition values are estimates and should not replace professional medical advice. Actual servings depend on portion size.
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