Melt In Your Mouth Pumpkin Cookies
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This recipe for Melt In Your Mouth Pumpkin Cookies is hands-down my favorite from pumpkin week! These soft pumpkin cookies are irresistibly moist and highly addictive. When I took them to a gathering, they were a huge hit! Someone even described them as tasting like a frosted muffin top – light and pillowy!
The key to these cookies is their light, tender texture—unlike many pumpkin cookies, which can be dense. But what really sets them apart is the buttery maple frosting that adds a sweet, rich finish. Made with real maple syrup, it enhances the cookie with its buttery and subtle maple flavor. The frosting is a game-changer.
Because the recipe yields around 3 dozen cookies, these are perfect for sharing with family and friends. They’re always a hit at gatherings, potlucks, and holiday events. Their small size also makes them easy to transport and share.
Trust me, these cookies are a must-bake! Once you make them, you won’t be able to resist their light, tender texture and perfectly spiced flavor. They’re the ultimate treat for fall, becoming a favorite that you’ll want to make again and again every season. These cookies really do melt in your mouth, making them the perfect cozy dessert for the cooler months.
Ingredients to Make Melt In You Mouth Pumpkin Cookie Recipe
- BUTTER
- SUGAR
- BAKING POWDER
- BAKING SODA
- SALT
- CINNAMON
- NUTMEG
- EGG
- VANILLA
- PUMPKIN PUREE
- ALL-PURPOSE FLOUR
- MAPLE SYRUP
- POWDERED SUGAR
How to Make Melt-In-Your-Mouth Pumpkin Cookies
Preheat your oven to 350°F (175°C).
In a large bowl, beat the butter with an electric mixer until light and fluffy. Then, add the sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Mix everything together until well combined.
Beat in the egg and vanilla extract, mixing until smooth. Add the pumpkin puree and continue mixing until well blended.
Gradually add the flour to the wet ingredients and mix until just combined. Be careful not to overmix the dough.
Drop the dough onto a prepared baking sheet using a cookie scoop or heaping spoonfuls. Bake for 10-12 minutes or until the tops of the cookies are set and no longer look wet. Once baked, transfer cookies to a wire rack to cool completely.
Combine the ingredients in a mixing bowl for the frosting and beat until smooth and creamy. Once the cookies are completely cooled, spread a generous layer of frosting on each one. Enjoy these soft, flavorful cookies topped with a luscious maple frosting—perfect for fall!
Frequently Asked Questions
Can I freeze these cookies?
Yes, these cookies freeze well. Store them in an airtight container after they have cooled and before frosting them. You can freeze the cookies for up to 3 months, then thaw and frost when ready to serve.
How long will these cookies stay fresh?
When stored in an airtight container at room temperature, the cookies will stay fresh for about 3-4 days. The frosting may make them a bit softer over time, so refrigerating them can help preserve their texture.
Can I use a different frosting?
Absolutely! While the buttery maple frosting pairs perfectly with the pumpkin cookies, you can use cream cheese frosting or even a simple vanilla glaze if you prefer.
How do I store the frosting if I want to make it ahead of time?
You can store the frosting in an airtight container in the fridge for up to 3 days. For a smoother texture, let it come to room temperature before spreading it on the cookies.
What if I don’t have pumpkin pie spice?
If you don’t have pumpkin spice, you can make your own by combining 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, 1/4 tsp allspice. Alternatively, just using cinnamon works well in this recipe.
FOR MORE RECIPES LIKE THIS, TRY:
- Eggless Pumpkin Chocolate Chip Cookies
- Pumpkin Oatmeal Chocolate Chip Cookies
- Maple Glazed Pumpkin Cookies
- Chew Pumpkin Ginger Cookies
Melt In Your Mouth Pumpkin Cookies
Real Mom Kitchen
Equipment
Ingredients
- 1 cup butter softened
- 1 cup sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- ½ tsp nutmeg
- 1 egg
- 1 tsp vanilla
- ¾ cup plus 2 Tbsp pumpkin puree
- 2 cups flour
Frosting
- 1 cup butter
- 6 Tbsp real maple syrup
- 3 cups powdered sugar
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, beat the butter until fluffy. Then beat in the sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well blended.
- Add the egg and vanilla and beat to combine. Beat in the pumpkin.
- Then, beat in the flour just until combined.
- Drop heaping spoonfuls of dough on a cookie sheet. I use a cookie scoop. Bake at 350 degrees for 10-12 minutes until the tops are set.
- Transfer to a cooling rack.
- For the frosting, add the ingredients in a bowl and blend until smooth and well combined. Spread frosting on cooled cookies. Makes about 3 dozen cookies.
Nutrition
Recipe adapted from Better Homes and Gardens.
