Recipes and Cooking Melt-in-Your-Mouth Pumpkin Cookies 4.1 (697) 19 Reviews All you need for this pumpkin cookie recipe is some canned pumpkin and a few pantry baking staples. The warm pumpkin spices really create one of the most delicious pumpkin cookies you'll ever taste. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 1, 2009 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Bake Time: 10 mins Total Time: 40 mins Servings: 60 Yield: 60 cookies Jump to Nutrition Facts Ingredients 2 cup butter, softened 2 cup granulated sugar 2 teaspoon baking powder 2 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 2 eggs 2 teaspoon vanilla 1 15 ounce can pumpkin 4 cup all-purpose flour ½ cup butter ½ cup packed brown sugar ¼ cup milk 1 teaspoon vanilla 2 ¾ cup powdered sugar Ground cinnamon (optional) Directions 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. 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. In a small saucepan, heat 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. If desired, sprinkle with additional cinnamon. Makes about 60 cookies. Blaine Moats Make it Giant: Drop 1/4-cup portions of dough 2 inches apart onto an ungreased cookie sheet. Bake 13 to 15 minutes or until tops are set and edges are golden. Remove; cool on a wire rack. Top cooled cookies with Brown Sugar Icing and pumpkin pie spice. Makes 26 cookies. Rate it Print Nutrition Facts (per serving) 159 Calories 8g Fat 21g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 60 Calories 159 % Daily Value * Total Fat 8g 10% Saturated Fat 5g 25% Cholesterol 27mg 9% Sodium 151mg 7% Total Carbohydrate 21g 8% Total Sugars 14g Protein 1g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.