Fall has come and we are in full blown pumpkin palooza. Everywhere there is pumpkin everything. I feel like there there are some typical go-to in the food world for pumpkin: pumpkin chili, pumpkin spice lattes (PSL 4 life), pumpkin pie, pumpkin chocolate chip cookies (not my fave) and pumpkin soup. However, my favorite pumpkin recipe is simple and unique all at the same time: “Melt in Your Mouth Pumpkin Cookies”.
I found this recipe about 8 years ago and I’ve been asked many times to share it with others because they loved it so much. I wish I could take credit for creating it, but it comes from Better Homes and Garden’s website.
I loved this recipe because the cookies remind me of pumpkin muffin tops, but a bit airy and fluffy. Also, the frosting is sweet and rich, but complements the pumpkin cookie perfectly.
They are a bit of work, but I promise they are worth it. I try to half the recipe as the recipe as written yields about 4-5 dozen, but thankfully the cookies themselves freeze well if you wanted to save them for later.
Try it out for yourself and thank me later:
Melt in Your Mouth Pumpkin 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
1 15 ounce can pumpkin
4 cups all-purpose flour
Ground cinnamon (The recipe says this is optional, but it’s not really…)
1. Preheat oven to 350 degrees F.
2. In a mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. ( I like to use my stand mixer as the batter is thick.)
3. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally.
4. Add eggs and 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. (I like to alternate the pumpkin and flour.)
5. Drop dough by heaping teaspoons 2 inches apart on an ungreased cookie sheet. Bake for 10 to 12 minutes or until tops are set.
6. Transfer cookies to a wire rack and let cool. (Do not skip this step!)
7. Spread Penuche Frosting (see recipe below)on cookies. If desired, sprinkle with additional cinnamon. Place cookies in tin separating layers with waxed paper; cover.
Penuche frosting
1/2 cup butter
1/2 cup packed brown sugar
1/4 cup milk
1 teaspoon vanilla
2 3/4 cups powdered sugar
In a small saucepan, heat butter and brown sugar until melted and smooth. Transfer to a bowl. Stir in milk and vanilla. Beat in powdered sugar until smooth.
Watch the frosting closely as it can burn if you are not stirring enough.
