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Melt-in-Your-Mouth Pumpkin Cookies

Prep 15 min + 10-12 min per tray baking

60 cookies


This is THE last pumpkin cookie recipe you'll ever need! Made with loads of butter, these fluffy, delicious cookies will melt in your mouth! Add to that the caramelly goodness of the brown sugar penuche frosting and you've got a pumpkin cookie you'll want to enjoy through ALL the holidays.

Melt-in-Your-Mouth Pumpkin Cookies

How to make it:

  • Preheat oven to 350 F.

  • Beat butter for 30 seconds. Add sugar, baking powder & soda, salt, cinnamon, and nutmeg. Beat well until all ingredients are incorporated.

  • Add eggs and vanilla. Mix well.

  • Add pumpking and flour. Mix until well combined and soft dough forms.

  • Use a cookie scoop or spoon to drop dough onto baking sheet. (We recommend using a parchment sheet.)

  • Bake for 10-12 minutes or until set. Cookies will still be very soft, but will firm up a bit as they cool.

  • Penuche Frosting: Melt butter and brown sugar in a small saucepan, on medium heat, until smooth. Stir constantly to avoid scorching. Pour into a mixing bowl.

  • Add milk and vanilla and mix until combined. May need to scrape the bottom of the bowl to make sure all of the sugar mixture is incorporated.

  • Beat in powdered sugar and mix until smooth.

  • Once cookies are cool, frost with frosting and sprinkle with cinnamon. You may also sprinkle with a little sea salt instead of cinnamon if you'd like a salted caramel effect. Enjoy!

  • TIP: These cookies freeze BEAUTIFULLY unfrosted. (You could probably do it frosted as well, but I prefer frosting to be fresh.) Make them in advance for your holiday get togethers and pull them out the day of to frost and garnish. Frosting may be stored in the refrigerator.


2 cups butter, softened

2 cups granulated sugar

2 tsp baking powder

2 tsp baking soda

1 tsp salt

1 tsp cinnamon

1 tsp ground nutmeg

2 eggs

2 tsp vanilla

1 can (15 oz) pumpkin

4 cups flour

Penuche Frosting:

1/2 cup butter

1/2 cup brown sugar

1/4 cup milk

1 tsp vanilla

2 3/4 cups powdered sugar

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