Ultimate Soft Pumpkin Cookies {Melt-in-your-Mouth}

 Happy Halloween!  One of my favorite holidays ever! I always look forward to it!

I have some great friends and we love to get together every year, dress up, listen to live music, dance to every song and have a lot of laughs. We take a lot of pictures, slurp up these jello shots, munch on a variety of spooky munchies, and just have a crazy, fabulous time.  Especially with these Ultimate Soft Pumpkin Cookies!

 One of the things I could never get used to, was the dark side of Halloween.

I know…I’m a real weenie!!!

I never liked watching scary movies and when I did, I had to hold my hands over my eyes, because I couldn’t bare to see the gory stuff and that chilling music leading up to it. It freaked me out!  My dad would always scare the crap out of me right at that opportune time!  UGH!!  Not funny!

Hopefully you don’t get the chance to scare me, because if you do, I have this vicious blood-curdling scream that will actually scare you. (Just letting you know, I told you so!)

I never liked participating in seances, ghost stories, ouiji boards, visiting cementaries at night, deserted haunted houses or anything of that ghastly nature!  

In fact, my son, Derek would always watch all those Jason & Michael Meyers movie marathons.  I started getting a little concerned, because he was so obsessed with those and other scary movies as well, because as you know, I am the complete opposite! 

I mean those scary characters are homicidal killers that seem to never die completely!  Do they?  

Do you see where I’m coming from as a fraidy cat mom?  Thank goodness, I got past all that and he is completely normal. 🙂  Came to find out later, it was because of all those girls flashing boobies..haha!  Jeesh! He really is normal, isn’t he?

 No terror or horror please!   I just want to go to my comfort zone and think of pillowy, soft pumpkin cookies, like these Ultimate Soft Pumpkin Cookies frosted with cream cheese frosting!  

They are light and fluffy and literally melt in your mouth, which of course, makes them magically addicting.  This recipe makes a lot of cookies too. I frosted with a wonderful cream cheese frosting. Sprinkle them with your favorite sprinkles for a festive charm or a little cinnamon.   I even shared with my dog, she loved them too!

Hope you all have a safe and Happy Halloween and bake some cookies and share!  

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Ultimate Soft Pumpkin Cookies {Melt-in-your-Mouth}

Pillowy, soft, cakey and moist delicious mild pumpkin cookies that literally melt-in-your-mouth when devouring! Cream Cheese Frosting is a must!! They are absolutely out of this freakin' world!

Author: Kim Lange

Ingredients

Cookies

• 2 cups butter softened
• 2 cups granulated sugar
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 2 eggs
• 2 teaspoons vanilla
• 1 15- ounce can pumpkin
• 4 cups all-purpose flour

Cream Cheese Frosting

• 1/2 cup butter
• 1 package cream cheese 8-oz, softened
• 1 lb powdered sugar about 3 3/4 cups
• 1 teaspoon vanilla
• ground cinnamon sprinkled on top optional

Instructions

1. Preheat oven to 350 degrees F.
2. In a large bowl, using an electric mixer, beat 2 cups butter on medium speed until light and fluffy. Add sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally.
3. Add eggs and vanilla and beat until combined then add and beat in pumpkin.
4. Add the flour slowly until combined.
5. Drop dough by the tablespoon or small cookie dough scoop onto non-stick baking sheet.
6. Bake in preheated oven for 8-10 minutes or until tops are set.
7. Transfer cookies to a wire rack; let cool.
8. Enjoy!

Frosting

1. Beat all of the ingredients until soft and whipped. Frost cooled cookies and sprinkle with cinnamon.

Recipe Notes

Add more cinnamon and nutmeg in the recipe if you want a bolder pumpkin flavor.

Makes 26 large cookies, using 1/4 scoop for Jumbo cookies, bake 13 - 15 mins

Makes 60 small cookies, using a tablespoon, bake 8 - 10 minutes.

Recipe adapted from BHG