Melt-in-Your-Mouth Pumpkin Cookies

16 Comments
  • Esther
    Posted at 19:53h, 13 November

    This is an S, correct?

  • Cindy Mullett
    Posted at 21:02h, 13 November

    Yes, it is!

  • Michelle Allen
    Posted at 23:25h, 13 November

    What is the recipe for the frosting, it looks yummy.

  • Pam
    Posted at 23:28h, 13 November

    What do you ice it with? Whipped cream?

  • Alicia
    Posted at 03:58h, 14 November

    Hi Cindy!
    These look and sound delicious!
    How many cookies in one batch? I plan on making them for a cookie exchange.
    Thanks for sharing your recipe.

  • Nikki
    Posted at 07:08h, 14 November

    Hi, did you use a thm approved icing? If so, what is the recipe? Thank you!

  • Cindy Mullett
    Posted at 10:43h, 14 November

    Use 1/2 package of softened cream cheese, 1/4-1/2 C. powdered sweetener, pinch of salt, 1/2 t. vanilla and 3/4 C. heavy whipping cream (beaten till stiff in separate bowl.) With mixer, mix everything except the whipping cream until smooth. Fold in the whipped cream.

  • Cindy Mullett
    Posted at 10:44h, 14 November

    Use 1/2 package of softened cream cheese, 1/4-1/2 C. powdered sweetener, pinch of salt, 1/2 t. vanilla and 3/4 C. heavy whipping cream (beaten till stiff in separate bowl.) With mixer, mix everything except the whipping cream until smooth. Fold in the whipped cream.

  • Cindy Mullett
    Posted at 10:44h, 14 November

    Yes, I did! Use 1/2 package of softened cream cheese, 1/4-1/2 C. powdered sweetener, pinch of salt, 1/2 t. vanilla and 3/4 C. heavy whipping cream (beaten till stiff in separate bowl.) With mixer, mix everything except the whipping cream until smooth. Fold in the whipped cream.

  • Cindy Mullett
    Posted at 10:46h, 14 November

    I didn’t get an exact count (They kept disappearing too quickly!) but between 24-30 cookies.

  • Phebe
    Posted at 21:36h, 29 November

    Thank you so much for the recipe. It was honestly awesome! It wasn’t just delicious because it was sugar free. I also especially love the frosting recipe. I love the cookies as is but want to try making them with applesauce or zucchini puree instead of pumpkin so that I can use them for Christmas cookies. Thank you!!

  • Cindy Mullett
    Posted at 15:15h, 30 November

    Thank you, Phebe! I’m glad you like them šŸ™‚ Let me know how the applesauce/zucchini version turns out!

  • Dawn
    Posted at 19:03h, 24 December

    Wondering how much THM super sweet blend would be used for this recipe? Any ideas?

  • Cindy Mullett
    Posted at 10:35h, 28 December

    I don’t really know, Dawn. I’ve never used the sweet blend. I’d say the amount of sweetener I used is comparable to sugar though. ~Cindy

  • Linda
    Posted at 10:25h, 17 October

    How much baking mix would you use in place of the other flour ingredients?

  • Cindy
    Posted at 14:09h, 24 October

    Hi Linda.
    I really can’t guarantee that you will get the same results and consistency by substituting with baking blend. They will turn out great if you follow the recipe as written, but switching the flours like this will really change it a lot.

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