Pumpkin Pie Cookies are like little bites of fall wrapped up in cookie form. They have that warm pumpkin flavor with a touch of spice—think cinnamon, nutmeg, and cloves—that remind you of cozy autumn days. The cookies are soft and chewy, with just a hint of sweetness that makes them perfect for snacking anytime.
I love making these cookies when the weather starts to cool down because they fill the kitchen with such a lovely, inviting smell. I usually bake a big batch and share them with friends and family because they seem to disappear fast! A fun tip is to chill the dough for a bit before baking—it helps keep the cookies soft and helps those pumpkin flavors really shine through.
My favorite way to enjoy these pumpkin pie cookies is with a cup of hot tea or a simple glass of milk. They’re perfect for fall get-togethers, but honestly, I bake them whenever I want a sweet treat that feels a little extra special. It’s like having a tiny slice of pumpkin pie without all the fuss.
Key Ingredients & Substitutions
Pumpkin puree: Use canned pumpkin puree for smooth texture and consistent flavor. If fresh pumpkin is on hand, roast and mash it well. Avoid pumpkin pie filling, which has added spices and sugar.
Pumpkin pie spice: This blend packs cinnamon, nutmeg, cloves, and ginger. If you don’t have it, mix those spices yourself—about 1½ tsp cinnamon, ½ tsp nutmeg, ¼ tsp cloves, and ¼ tsp ginger works well.
Butter: Unsalted butter lets you control salt levels better. You can swap it with margarine or coconut oil, but expect texture and flavor changes.
Cream cheese frosting: Cream cheese gives a tangy, creamy touch that pairs perfectly with pumpkin. For a lighter option, try whipped cream or a simple powdered sugar glaze.
How Do You Get Soft, Chewy Pumpkin Pie Cookies?
These cookies stay soft by balancing wet and dry ingredients and careful baking. Here’s what I do:
- Use pumpkin puree: It adds moisture that keeps cookies chewy.
- Don’t overmix dough: Stir just until combined to avoid tough cookies.
- Chill dough (optional): Chilling helps cookies hold shape and boosts flavor.
- Watch baking time: Bake just until edges look set but centers still soft. Overbaking dries them out.
- Create wells before baking: Pressing a small well in the dough makes space for filling and stops the cookie from puffing up too much.
Equipment You’ll Need
- Baking sheets – a sturdy, rimmed pan helps cookies bake evenly without spilling.
- Parchment paper or silicone baking mat – stops cookies from sticking and makes cleanup easy.
- Mixing bowls – one large for the dough and one medium for making the frosting.
- Electric mixer or hand whisk – beats butter and sugars until fluffy and smooth.
- Measuring cups and spoons – for accurate ingredient amounts to get the right texture.
- Spoon or cookie scoop – forms even dough balls for uniform cookies.
- Spatula – great for folding dry ingredients and scraping down the bowl.
- Piping bag or small spoon – to fill the cookie centers with frosting neatly.
Flavor Variations & Add-Ins
- Stir in 1/2 cup chopped pecans or walnuts for a crunchy contrast to the soft cookie.
- Add 1/2 cup mini chocolate chips into the dough for a sweet surprise that pairs well with pumpkin.
- Try swapping cream cheese frosting with cinnamon buttercream for a sweeter, spiced topping.
- Mix in 1/4 cup shredded coconut for added texture and a subtle tropical twist.
How to Make Pumpkin Pie Cookies?
Ingredients You’ll Need:
For the Cookies:
- 1 cup canned pumpkin puree
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup unsalted butter, softened
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons pumpkin pie spice (or blend of cinnamon, nutmeg, ginger, and cloves)
For the Cream Cheese Frosting:
- ½ cup cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream or milk
- Ground cinnamon, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 12-15 minutes to bake, and a little extra time to cool before frosting. Overall, plan for around 40 minutes from start to finish, including cooling and decorating.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats so the cookies don’t stick.
2. Make the Cookie Dough:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Then add the pumpkin puree, egg, and vanilla extract, mixing well.
In a separate bowl, whisk the flour, baking powder, baking soda, salt, and pumpkin pie spice. Gradually add these dry ingredients to the wet mixture, stirring just until combined to form a soft dough.
3. Shape and Bake the Cookies:
Scoop tablespoon-sized balls of dough and place them on your prepared baking sheets, spacing them apart. Use your thumb or the back of a spoon to gently press a small well in the center of each dough ball—this will hold the frosting later.
Bake the cookies for 12-15 minutes, until the edges are set and slightly golden. Remove them from the oven and let cool on the baking sheet for about 5 minutes.
4. Make the Cream Cheese Frosting:
While your cookies cool, beat the softened cream cheese in a medium bowl until smooth. Add the powdered sugar, vanilla extract, and heavy cream (or milk), and beat until the frosting is fluffy and easy to spread.
5. Frost and Garnish Your Cookies:
When the cookies are completely cooled, fill each center well with a small spoonful or a piped swirl of cream cheese frosting. For a lovely finishing touch, sprinkle a little ground cinnamon on top.
6. Serve and Enjoy!
Your pumpkin pie cookies are now ready to enjoy. They’re soft, cozy, and delicious—perfect with a warm drink on a crisp day!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! If using fresh pumpkin, roast and puree it until smooth. Make sure to drain any excess liquid to avoid a too-wet dough.
How Should I Store Leftover Pumpkin Pie Cookies?
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to a week or freeze the cookies without frosting for up to 3 months.
Can I Make These Cookies Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend, making sure it includes xanthan gum or another binding agent for best results.
Is There a Dairy-Free Option for the Frosting?
Yes, you can use dairy-free cream cheese and replace heavy cream with coconut milk or a plant-based milk. The texture may vary slightly but will still be delicious!
