Why You’ll Love Pumpkin Pie Cookies Recipe

Pumpkin Pie Cookies offer the best of both worlds: the delicious taste of pumpkin pie and the convenience of a cookie. The soft, pillowy texture paired with a smooth, spiced filling makes them irresistible. They’re perfect for fall baking and can be shared at gatherings, or enjoyed with a cup of tea on a chilly day. Plus, they’re easy to make and require minimal ingredients, making them a go-to recipe for any level baker.

Ingredients

2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1 large egg
1 tsp vanilla extract
1/2 cup canned pumpkin puree
1 cup powdered sugar (for icing)
1/4 cup milk (for icing)
1/2 tsp vanilla extract (for icing)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add the egg, vanilla extract, and pumpkin puree to the butter-sugar mixture. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool completely on a wire rack.
In a small bowl, whisk together powdered sugar, milk, and vanilla extract to make the icing. Drizzle the icing over the cooled cookies before serving.

Servings and Timing

Servings: This recipe makes about 24 cookies.
Preparation time: 15 minutes
Baking time: 10-12 minutes
Cooling time: 20 minutes

Variations

Gluten-free: Substitute the all-purpose flour with a gluten-free flour blend.
Vegan: Use dairy-free butter and a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) to make these cookies vegan.
Add-ins: Feel free to add chocolate chips, chopped nuts, or dried cranberries for extra texture and flavor.

Storage/Reheating

Store these cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, they can be stored in the fridge for up to a week or frozen for up to 3 months. To reheat, simply microwave for 10-15 seconds or warm them up in the oven for a few minutes.

FAQs

1. Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin puree, but be sure to cook and drain the pumpkin well to avoid excess moisture in the dough.

2. Can I make these cookies ahead of time?

Absolutely! You can make the dough in advance and store it in the fridge for up to 3 days before baking. You can also freeze the dough for longer storage.

3. Can I skip the icing on top?

Yes, if you prefer the cookies without icing, they will still taste great on their own. You can also try dusting them with powdered sugar instead.

4. How do I know when the cookies are done?

The edges of the cookies should be lightly golden brown. You can also check by gently pressing the center of a cookie – it should bounce back when done.

5. Can I add spices to the icing?

Yes, you can spice up the icing with a pinch of cinnamon or nutmeg for extra flavor.

6. How can I make these cookies even more pumpkin-flavored?

Increase the amount of pumpkin puree in the dough, or add pumpkin pie spice to the dry ingredients for an extra boost of flavor.

7. Can I freeze the cookies?

Yes, you can freeze these cookies after baking. Just allow them to cool completely before storing in an airtight container or freezer-safe bag. They can be frozen for up to 3 months.

8. How long do these cookies last?

When stored properly, these cookies will stay fresh for up to 5 days at room temperature or up to a week in the fridge.

9. What can I use as a substitute for the egg?

You can substitute the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) or a chia egg.

10. Can I double the recipe?

Yes, you can easily double the recipe if you’re making cookies for a larger crowd. Just be sure to use two baking sheets if needed and bake in batches.

Conclusion

Pumpkin Pie Cookies are the perfect fall treat to bake when you’re craving something sweet, spicy, and comforting. With the soft texture of a cookie and the flavor of pumpkin pie, these are sure to become a household favorite. Easy to make and customizable with various add-ins or frosting options, they’re the ideal cookie for autumn gatherings, parties, or cozy nights at home.

Pumpkin Pie Cookies

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These soft, spiced Pumpkin Pie Cookies are a perfect fall treat! Packed with warm flavors of pumpkin, cinnamon, nutmeg, and cloves, they’re the ideal bite-sized version of your favorite pumpkin pie. Easy to make and perfect for sharing!

Author: Emily
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 25-30 minutes
Yield: 24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
In a large bowl, beat the softened butter and brown sugar together until creamy and fluffy.
Add the egg, pumpkin puree, and vanilla extract, mixing until well combined.
Gradually add the dry ingredients into the wet ingredients, stirring until just incorporated.
Drop tablespoon-sized dollops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the cookies are golden around the edges and a toothpick comes out clean.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Dust with powdered sugar before serving, if desired.

Notes

For a creamier texture, you can add 1-2 tbsp of cream cheese to the dough mixture.
These cookies are also great when topped with a glaze made from powdered sugar and a bit of milk.
Store the cookies in an airtight container at room temperature for up to a week.