Melt In Your Mouth Pumpkin Cookies

These cookies are soooooo good! I may or may not have made two batches in two days :) (the first one I ran out of time and made them without frosting so then of course I had to try another batch WITH frosting when the cookies were already all gone). I love that they are soft and they aren't over-kill sweet even with the frosting (and even better they are still good a several days later, if they make it that long :D). 

Melt In Your Mouth Pumpkin Cookies

Recipe Came From The Girl Who Ate Everything

Melt In Your Mouth Pumpkin Cookies

Yield: 4 dozen cookies

Ingredients

• 2 cups butter, softened
• 2 cups granulated sugar
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon 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 (8-oz) package cream cheese, 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. In a large bowl, beat 2 cups butter with an electric mixer on medium speed until light and fluffy. 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. Add the flour slowly until combined. Dough will be very wet.
2. Drop dough by the tablespoon onto parchment lined sheets. Bake in the preheated oven for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack; let cool.
3. For the frosting: Beat all of the ingredients until soft and whipped. Frost cooled cookies and sprinkle with cinnamon.

Notes

Note: These have a very mild pumpkin spice flavor. If you like a lot of spice double the cinnamon and nutmeg in the dough.