Melt-in-Your-Mouth Pumpkin Cookies

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5.0 by 5 people

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  • Makes: about 60 cookies
  • Prep: 30 mins
  • Bake: 10 mins 350°F per batch

Melt-in-Your-Mouth Pumpkin Cookies

Reviews (0)

5.0 by 5 people

Rate This!

Directions

  1. Preheat oven to 350 degrees F. In a large bowl beat the 2 cups butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, the 1 teaspoon cinnamon, and the nutmeg. Beat until combined, scraping bowl occasionally. Add eggs and the 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 for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack; let cool.
  3. In a small saucepan heat the 1/2 cup butter and the brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and the 1 teaspoon vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. If desired, sprinkle with additional cinnamon.
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Nutrition Facts (Melt-in-Your-Mouth Pumpkin Cookies)

  • Per serving:
  • 159 kcal ,
  • 8 g fat
  • (5 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 27 mg chol. ,
  • 151 mg sodium ,
  • 21 g carb. ,
  • 0 g fiber ,
  • 14 g sugar ,
  • 1 g pro.
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Reviews (1)

5 Ratings
1511 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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