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.

Pumpkin Pie Cookies—Soft, Chewy, and Perfect for Fall Baking

Name: Pumpkin Pie Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
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.

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