Heavenly Melt Away Pumpkin Cookies – Hiland Dairy

Heavenly Melt Away Pumpkin Cookies

Recipe and image provided by 2015 Hiland for the Holidays Cookie Contest winner, LaTonya M.

Print Recipe
  • Prep Time
    10 Minutes

  • Cook Time
    15 Minutes

  • Servings



  • 2 cups Hiland Dairy Butter, softened
  • 2 1/2 cups granulated sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon allspice
  • 3 eggs
  • 2 teaspoons vanilla
  • 1 15 oz. can pumpkin
  • 4 1/2 cups all-purpose flour


  • 16 oz. cream cheese
  • 1 1/2 cups Hiland Dairy Butter, softened
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • 5-6 cups powdered sugar


  • Preheat oven to 350° F.
  • Using a large bowl, beat butter with an electric mixer on medium speed until smooth.
  • Add granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg and allspice. Beat until combined.
  • Mix in eggs and vanilla.
  • Then, add in pumpkin. Beat until smooth.
  • Start mixing in the flour (if it gets too thick for mixer, use a wooden spoon).
  • Drop dough by heaping teaspoons, 2 inches apart, on an ungreased cookie sheet.
  • Bake for 10-12 minutes, or until tops are set. The cookies should be slightly golden around the edges.
  • Transfer to wire rack when cookies are cooled enough to not fall apart. Allow cookies to cool completely.
  • For frosting, use an electric mixer to combine cream cheese and butter, until smooth.
  • Add cinnamon, vanilla and powdered sugar. Mix together on low speed until thoroughly mixed.
  • Increase speed to medium and whip until the frosting becomes light and fluffy.
  • Spread or pipe icing on to cookies.
  • Store in refrigerator.

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