Melt-in-Your-Mouth Frosted Pumpkin Cookies

Fall's best flavor just got even better. These cookies are fluffy, perfectly spiced, and coated with penuche frosting for the ultimate Autumn.

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4.0 by 25 people

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  • Makes: 60 servings
  • Prep: 30 mins
  • Bake: 10 mins to 12 mins 350°F

Melt-in-Your-Mouth Frosted Pumpkin Cookies

Directions

  1. Preheat oven to 350 degrees F. In a mixing bowl, beat 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 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 for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack and let cool. Spread Penuche Frosting on cookies. If desired, sprinkle with additional cinnamon. Place cookies in tin separating layers with waxed paper; cover.

Penuche Frosting

Directions

  1. 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.
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Reviews (1)

25 Ratings
1361 Days Ago
5.0
5 stars, if I could give 'em 10 I would! (I'm repeating this review all 3 times this recipe is on BHG' site.) Not the best looking cookie on the tray, but buttery, light, cake-like, very little actual pumpkin flavor--more like the best spice cookie you ever had, arguably it's the most delicious one! Despite all the varieties at my husband's office, by the end of the 1st day there was only ONE of these left! I must have made them too small, because I got over 100, so I made 1-1/2 batches icing. I will do that again next time, the extra icing was extra nice, but use about 1 tablespoon less milk so it sets up for easy storage, and they keep nicely over a week if you can resist!

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