Melt-In-Your-Mouth Pumpkin Cookies

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These are probably the best cookies I've ever had, holiday-themed or not. The cookie part has a cake-like texture and is extremely soft and moist. The frosting is probably the best frosting I've ever had. Bottom line. The name of these cookies is definitely appropriate because they melt on your tongue with each bite.

The frosting is a rich brown sugar frosting. If you didn't know, brown sugar is the ingredient in chocolate chip cookies that makes them so flavorful. So replacing some of the powdered sugar with brown sugar in this frosting gives them that same flavor profile. I could eat it by the spoonful. Enjoy some this Thanksgiving!

Printable Recipe

Ingredients

• 1 cup butter, softened
• 1 cup margarine, softened
• 2 cups granulated sugar
• 2 tsp. baking powder
• 2 tsp. baking soda
• 1 tsp. salt
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 2 eggs
• 2 tsp. vanilla
• 1 (15 oz.) can pumpkin
• 4 cups all-purpose flour

Frosting:

• 1/2 cup margarine
• 1/2 cup packed brown sugar
• 1/4 cup milk
• 1 tsp.  vanilla
• 2 3/4 cups powdered sugar
• Ground cinnamon (optional)

Preheat oven to 350 degrees F. In a large bowl, beat butter and margarine 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 margarine 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.

Source: Adapted from Better Homes and Garden