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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



  • 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


  • Preheat oven to 350 degrees F.
  • 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.
  • Add eggs and vanilla and beat until combined then add and beat in pumpkin.
  • Add the flour slowly until combined.
  • Drop dough by the tablespoon or small cookie dough scoop onto non-stick baking sheet.
  • Bake in preheated oven for 8-10 minutes or until tops are set.
  • Transfer cookies to a wire rack; let cool.
  • Enjoy!


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


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.