If fall were a flavor, it’d be pumpkin spice. From lattes to candles, it’s everywhere this time of year, and honestly, I’m not mad about it. But let’s talk about a dessert that takes all the warm, cozy vibes of pumpkin pie and packs them into a soft, chewy cookie: pumpkin pie cookies. For more dessert inspiration, check out this Maraschino Cherries Cheesecake Ice Cream recipe—a delightful treat to enjoy year-round!
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What Makes Pumpkin Pie Cookies So Special?
These cookies are like the love child of pumpkin pie and a soft-baked cookie. They’ve got the creamy, spiced flavour you know and love from pumpkin pie but in a portable, snackable form. Plus, they’re way easier to make than pie—no rolling out dough, no fussing with fillings, and no need for a fork.
Whether you’re hosting a fall party, need a quick Thanksgiving dessert, or just want to treat yourself, these cookies are a total crowd-pleaser.
Ingredients You’ll Need
The ingredients are simple and pantry-friendly, so there’s no excuse not to make these ASAP. Here’s what you’ll need:
- Pumpkin Puree: The star of the show. Go for the canned stuff labeled 100% pumpkin—not the pre-sweetened pumpkin pie filling.
- Brown Sugar: For that rich, caramel-like sweetness.
- Butter: softened to give the cookies their tender texture.
- Egg: Helps hold everything together.
- Vanilla Extract: Adds depth to the flavour.
- Flour: All-purpose flour works best here.
- Spices: cinnamon, nutmeg, ginger, and cloves for that signature pumpkin spice flavour.
- Baking powder and baking soda: to give the cookies just the right amount of lift.
How to Make Pumpkin Pie Cookies (Step-by-Step Guide)
Making pumpkin pie cookies isn’t just easy—it’s a little therapeutic too. The smell of cinnamon and nutmeg wafting through your kitchen? That’s pure fall magic. Here’s a more detailed breakdown to help you bake these treats like a pro:
Preheat Your Oven
Start by preheating your oven to 350°F. This ensures your cookies bake evenly and develop that perfect soft texture.
- Pro Tip: Always preheat your oven first, so it’s ready when your dough is. If you’re using dark or nonstick baking sheets, you might want to reduce the temperature to 325°F to prevent overbrowning.
- Line your baking sheets. Use parchment paper or silicone baking mats. This makes cleanup a breeze and prevents sticking—no scrubbing required!
Mix the Wet Ingredients
This step lays the foundation for soft, chewy cookies. Grab a large mixing bowl and your hand or stand mixer.
- Cream the Butter and Sugar: Beat 1/2 cup softened butter with 1 cup brown sugar until it’s light and fluffy. This step helps create tiny air pockets, which make your cookies tender.
- Add Pumpkin: Mix in 1/2 cup pumpkin puree until it’s fully incorporated. The moisture from the pumpkin keeps the cookies soft.
- Egg and Vanilla: Crack in 1 large egg and pour in 1 teaspoon vanilla extract. Blend it all together until smooth. At this point, your kitchen will already smell amazing.
Mix the Dry Ingredients
In a separate bowl, whisk together the dry ingredients. This ensures the spices and leavening agents are evenly distributed.
- You’ll Need:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nuts
- 1/4 teaspoon ginger
- 1/4 teaspoon ground cloves
- Whisk It Up: Make sure there are no clumps, especially in the baking powder or soda. Nobody wants a weird, salty bite!
Combine Wet and Dry mixes.
Now comes the fun part—bringing it all together.
- Slowly add the dry mixture to the wet mixture, about a third at a time. Mix on low speed (or stir by hand) to avoid overmixing. Overmixing can lead to dense, tough cookies.
- Stop as soon as the flour disappears into the dough. The batter will be soft and slightly sticky—don’t worry, that’s exactly how it should be!
Scoop and Bake
It’s time to turn that dough into cookies!
- Scoop the Dough: Use a tablespoon or a small cookie scoop to drop rounded mounds of dough onto your prepared baking sheets. Space them about 2 inches apart—they’ll spread a little as they bake.
- Bake: Place the sheets in your preheated oven and bake for 10-12 minutes. You’ll know they’re done when the edges look set but the centers still seem soft.
- Pro Tip: Rotate the baking sheets halfway through for even baking, especially if your oven has hot spots.
- Cool: Let the cookies cool on the baking sheet for 3-5 minutes before transferring them to a wire rack. This gives them time to firm up without overbaking.
What to Expect While Baking Pumpkin Pie Cookies
Your kitchen will smell like a cozy fall day, with hints of pumpkin, cinnamon, and nutmeg filling the air. When you take these cookies out of the oven, they’ll look slightly puffy and soft. Don’t panic if the centers seem underdone—they’ll continue to set as they cool.
Once cooled, they’ll have a tender, cake-like texture with just the right amount of chewiness. Perfect for snacking, gifting, or sneaking one (or two) straight off the cooling rack. 10-12 minutes, or until the edges are set but the centers still look a little soft. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Tips for the Best Pumpkin Pie Cookies
- Chill the Dough
- If your dough feels sticky or difficult to handle, don’t skip this step! Chilling the dough in the fridge for 20-30 minutes firms it up, making it easier to roll and shape. This also helps the cookies maintain their structure during baking.
- Don’t Overbake
- These cookies are all about that soft, tender texture, so watch them closely. Remove them from the oven as soon as the edges begin to set and turn slightly golden. The centers might look underdone, but they’ll continue to set as they cool.
- Add a Little Extra Magic
- Cinnamon Sugar Topping: Before baking, sprinkle the tops with a mixture of cinnamon and sugar for a bit of sparkle and extra flavor.
- Powdered Sugar Glaze: Once the cookies have cooled, drizzle them with a simple glaze made from powdered sugar and milk (or a splash of vanilla) for a touch of sweetness and elegance.
- Use Fresh Spices
- For the best flavor, use freshly ground or high-quality spices. The warm, earthy notes of cinnamon, nutmeg, and cloves are what make these cookies shine.
- Customize Your Cookies
- Add-ins like white chocolate chips, chopped pecans, or dried cranberries can elevate these cookies and make them your own signature treat.
- Storage Tips
- Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies for up to a month and thaw at room temperature when ready to enjoy.
Ways to Customize Your Pumpkin Pie Cookies
Pumpkin pie cookies are amazing on their own, but a few tweaks can take them to the next level:
- Add Chocolate Chips
Pumpkin and chocolate are a match made in dessert heaven. Fold in milk, dark, or even white chocolate chips to give your cookies a rich, indulgent twist. - Top with Frosting
Spread a layer of cream cheese frosting on top for that irresistible pumpkin roll vibe. Sprinkle with cinnamon or nutmeg for extra flair. - Mix in Nuts
For a satisfying crunch, add chopped pecans or walnuts to the cookie dough. The nutty flavor pairs perfectly with the warm spices of pumpkin. - Caramel Drizzle
Finish your cookies with a drizzle of caramel sauce for a touch of sticky sweetness. You can also sprinkle a pinch of sea salt on top for a salted caramel flavor. - Add Spices or Zest
Enhance the flavor profile by mixing in additional spices like cardamom, cloves, or ginger. Alternatively, a bit of orange or lemon zest can add a citrusy brightness to your cookies. - Make Sandwich Cookies
Turn your pumpkin pie cookies into sandwich cookies by adding a creamy filling like marshmallow fluff, spiced buttercream, or cinnamon cream cheese in between two cookies. - Sprinkle with Sugar
Roll your cookie dough in cinnamon sugar before baking to create a sweet, crispy coating, reminiscent of snickerdoodles.
Why You Need Pumpkin Pie Cookies in Your Life
Pumpkin pie cookies aren’t just a dessert—they’re a mood. They’re the kind of treat you bake on a crisp autumn afternoon, with a mug of something warm and a cozy playlist in the background. Whether you’re sharing them with family, surprising your coworkers, or just indulging yourself (no judgment), these cookies are guaranteed to bring a little extra joy to your day.
So go ahead, stock up on canned pumpkin, and get baking. These cookies are about to become your go-to fall treat—and trust me, they won’t last long once they’re out of the oven.
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Pumpkin Pie Cookies
- Total Time: 27 minutes
- Yield: 24 cookies
Description
Soft, chewy, and packed with cozy fall flavors, these pumpkin pie cookies are the perfect treat for pumpkin spice lovers. They’re easy to make and filled with the warm spices of the season.
Ingredients
- Pumpkin Puree: The star of the show. Go for the canned stuff labeled 100% pumpkin—not the pre-sweetened pumpkin pie filling.
- Brown Sugar: For that rich, caramel-like sweetness.
- Butter: softened to give the cookies their tender texture.
- Egg: Helps hold everything together.
- Vanilla Extract: Adds depth to the flavour.
- Flour: All-purpose flour works best here.
- Spices: cinnamon, nutmeg, ginger, and cloves for that signature pumpkin spice flavour.
- Baking powder and baking soda: to give the cookies just the right amount of lift.
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter and brown sugar, then mix in pumpkin puree, egg, and vanilla.
- Whisk flour, spices, baking powder, and baking soda in a separate bowl. Combine with wet ingredients.
- Chill dough for 20-30 minutes if sticky.
- Scoop dough onto baking sheets, spacing 2 inches apart.
- Sprinkle with cinnamon sugar (optional).
- Bake for 10-12 minutes, cool for 5 minutes, then transfer to a rack.
- Drizzle with powdered sugar glaze (optional) and enjoy!
Notes
- Ensure the butter is softened but not melted for the best cookie consistency.
- Adjust the spice levels to your preference—add a little extra cinnamon or a dash of allspice for a unique touch.
- If using homemade pumpkin puree, make sure it’s well-drained to avoid excess moisture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pumpkin Pie Cookies
FAQs About Pumpkin Pie Cookies
Can I use pumpkin pie filling instead of pumpkin puree?
Nope! Pumpkin pie filling has added sugar and spices, which can throw off the flavor and texture. Stick with 100% pumpkin puree for the best results.
How do I store pumpkin pie cookies?
Keep them in an airtight container at room temperature for up to 3 days. If you want them to last longer, pop them in the fridge—they’ll stay fresh for about a week.
Can I freeze these cookies?
Absolutely! Let the cookies cool completely, then store them in a freezer-safe bag or container. They’ll keep for up to 3 months. Just thaw them at room temperature when you’re ready to enjoy.
Can I make the dough ahead of time?
Yes! You can make the dough a day or two ahead and keep it in the fridge. Just let it come to room temperature for 10-15 minutes before scooping and baking.
What’s the best way to frost or glaze them?
A simple powdered sugar glaze works wonders. Mix powdered sugar, a splash of milk, and a drop of vanilla extract, then drizzle it on top. Or, go big with cream cheese frosting for a richer treat!
Can I make these gluten-free?
Sure thing! Swap out the all-purpose flour for a 1:1 gluten-free baking flour blend. Make sure your other ingredients are gluten-free too, just to be safe.
Conclusion
In conclusion, Pumpkin pie cookies are the perfect mix of cozy fall flavors and simple baking fun. Whether you’re whipping up a batch for a family gathering, a bake sale, or just because your sweet tooth is calling, these cookies are sure to be a hit. They bring all the pumpkin spice goodness you love in a pie but in a convenient, handheld form.
So go ahead—stock up on pumpkin puree, dust off your favorite mixing bowl, and treat yourself (and your loved ones) to this fall favorite. Trust me, once you make these, they’ll become a tradition you look forward to every year. Happy baking, and don’t forget to grab one while they’re still warm!
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