To me, fall means football, raking leaves, picking apples, the occasional PSL (don't judge), and these cookies. These are by far THE BEST pumpkin cookies. I can't take credit for this recipe. I discovered it a few years back in an issue of Better Homes and Gardens magazine. I have made them every fall since then. They literally melt in your mouth (maybe because there is a pound of butter in the recipe?) This recipe is also great to make for a party or tailgate because it makes a ton - about 60 cookies!
Melt-In-Your-Mouth Pumpkin Cookies
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
- 1/2 cup butter
- 1/2 cup packed brown sugar
- 1/4 cup milk
- 1 teaspoon vanilla
- 2 3/4 cups powdered sugar
- Ground cinnamon (optional)
Directions
Preheat oven to 350 degrees F. In a large bowl, beat 2 cups butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add eggs and 2 teaspoons vanilla; beat until combined. Beat in pumpkin. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
Drop dough by heaping teaspoons 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack; let cool.
In a small saucepan, heat 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. If desired, sprinkle with additional cinnamon. Makes about 60 cookies.