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Best-Ever Pumpkin Cookies -- Really!

These Melt-in-Your Mouth Pumpkin Cookies are one of the top-rated recipes on Better Homes and Gardens. See for yourself just how irresistible they are.

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These melt in your mouth pumpkin cookies live up to their name, the cakey moist cookies are topped with a delicious homemade frosting for the ultimate dessert. Start by preheating your oven to 350 degrees, beat 2 cups of soften butter with an electric mixer on medium to high speed for 30 seconds. Add 2 cups of granulated sugar, 2 teaspoons of baking powder, 2 teaspoons of baking soda, 1 teaspoon of salt, 1 teaspoon of ground cinnamon, and 1 teaspoon of ground nutmeg. Beat the mixture until it's combined, scraping the bowl occasionally. Next, add 2 eggs and 2 teaspoons of vanilla. Beat until it's combined. Add a 15-ounce can of pumpkin puree and continue to beat the mixture. Now you're ready to add the flour. Slowly add 4 cups beating in as much as you can with a mixer. Use a wooden spoon to stir in the remaining flour. Drop the dough by heaping teaspoons 2 inches apart on an ungreased cookie sheet. Bake the cookies until the tops are set about 10 to 12 minutes per batch. Transfer the cookies to a wire rack and let them cool and continue baking off the remaining cookie dough in batches. Now, time to make the frosting. Melt 1/2 cup of butter in a small sauce pan over medium heat. And add 1/2 cup of packed brown sugar. Stir the mixture until the butter is melted and it's smooth. Transfer the butter and sugar to a medium bowl and add 1/4 cup of milk and 1 teaspoon of vanilla. Stir it all together. Now, use an electric mixer on medium to gradually beat in 2-3/4 cups of powdered sugar until it's smooth. When the cookies have cooled, spread a bit of the frosting on each cookie. If you'd like, you can dust the tops with a touch of cinnamon. This recipe makes a huge batch of about 60 cookies that's perfect for a large gathering. Try these melt in your mouth pumpkin cookies and you might start making them year round.