Best Pumpkin Cookies Ever!

Posted on Oct 10 2013 - 7:30pm by girlyadmin

Here’s the recipe for the best pumpkin cookies ever!

I’m the biggest fan of pumpkin anything, no joke. These really are the best pumpkin cookies… Ever. I made these once for my fiance and his coworkers, and they have been in high demand ever since. They’re super soft, moist and full of pumpkin flavor. The cookie dough is more like cake batter than dough. That’s what makes them so soft. Not only do they taste amazing, they’re really easy to make. I did make one change to the frosting. I did a cinnamon cream cheese one instead. Personally, I think they taste better that way. So does everyone else that has had them. Here’s the recipe for these awesome pumpkin cookies, just in time for for pumpkin season and the holidays.


  • 2 cups butter, softened & unsalted
  • 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 canpumpkin
  • 4 cups all-purpose flour


  • 8 oz cream cheese
  • 4 oz unsalted butter
  • 1 lb powdered sugar
  • 3/4 tsp vanilla
  • cinnamon (to taste)


1.  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.

2.  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.

For the Frosting:  Beat together cream cheese and butter until smooth. Add powdered sugar and beat until combined. Don’t forget to scrape the sides of  the bowl. Lastly, add vanilla until combined. Spread on cookies once they are cooled.

What do you think of the pumpkin cookies? Let us know after you bake ’em!

Recipe from Better Homes and Gardens Magazine

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