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Melt-In-Your-Mouth Pumpkin Cookies

Melt-In-Your-Mouth Pumpkin Cookies bake up soft, cake-like, and tender with real pumpkin puree and warm fall spices mixed directly into the dough. A quick cream cheese glaze gives a glossy, lightly tangy finish that melts as the cookies cool.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 cup pumpkin puree
  • 1 large egg
  • 1 tsp vanilla extract
  • 2.5 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 0.5 tsp salt
Glaze
  • 0.5 cup powdered sugar
  • 2 oz cream cheese softened
  • 2 tbsp milk
  • 0.5 tsp vanilla extract

Equipment

  • 1 sheet pan

Method
 

Prep and bake the cookies
  1. Preheat the oven to 350°F and line two baking sheets with parchment paper, keeping the sheets ready for quick loading.
  2. In a large bowl, cream the unsalted butter and granulated sugar until light and fluffy, about 2 minutes, so the mixture turns paler and aerated.
  3. Beat in the pumpkin puree, large egg, and vanilla extract until fully combined, with no visible streaks of puree or egg.
  4. Whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt in a separate bowl.
  5. Gradually mix the dry ingredients into the wet ingredients until just combined; the dough should look soft and slightly sticky rather than smooth.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart so they have room to spread.
  7. Bake at 350°F for 12-14 minutes, until the edges are set and the tops spring back lightly when touched.
  8. Let the cookies cool on the pan for 5 minutes, then transfer them to a wire rack so they firm up before glazing.
Make the glaze and finish
  1. Whisk together the powdered sugar, cream cheese, milk, and vanilla extract until smooth, stopping when the glaze looks glossy and pourable.
  2. Drizzle the glaze over the cooled cookies before serving, using a steady motion so it sets on top instead of running off.

Notes

For the best soft, cake-like texture, measure flour by spooning it into the cup and leveling, then mix the dough only until the dry ingredients disappear. Store cookies in an airtight container at room temperature for up to 3 days (glaze can set slightly), or refrigerate up to 5 days for firmer texture. Freezing is yes—freeze unglazed cookies for up to 2 months and glaze after thawing. For a lighter option, use reduced-fat cream cheese in the glaze; the flavor stays tangy, though the glaze may be slightly less thick.