Pumpkin Pie Cookie

The aroma of warm spices mingling with sweet pumpkin fills your kitchen as these soft, chewy Pumpkin Pie Cookies bake to golden perfection. These delightful treats capture all the cozy flavors of traditional pumpkin pie in a convenient, handheld format that’s perfect for fall gatherings, holiday cookie exchanges, or simply enjoying with your afternoon coffee. The combination of real pumpkin puree, brown sugar, and classic pumpkin pie spices creates cookies that taste like autumn in every bite. You’ll learn how to make perfectly soft Pumpkin Pie Cookies with a tender center and slightly crisp edges that will impress family and friends alike.

Why You’ll Love This Recipe

These Pumpkin Pie Cookies bring together everything you adore about pumpkin desserts in a convenient, portable form. The texture is what makes these cookies truly special – they feature a wonderfully soft, almost cake-like center that remains moist thanks to the real pumpkin puree, while the edges develop a subtle crispness that provides the perfect contrast. Unlike other pumpkin cookie recipes that can turn out cakey or bland, these cookies maintain their shape beautifully and deliver a rich pumpkin flavor enhanced by warm spices.

The simplicity of this recipe means you can whip up a batch in under 30 minutes, making it perfect for last-minute entertaining or satisfying sudden sweet cravings. The heavenly aroma that fills your home while baking is an added bonus – the scent of cinnamon, nutmeg, and cloves will instantly create a cozy atmosphere that welcomes fall. Best of all, these Pumpkin Pie Cookies strike the perfect balance between being a special seasonal treat and an easy-to-make dessert that doesn’t require advanced baking skills.

Ingredients

For the Pumpkin Pie Cookies:

• 2 cups (250g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1½ teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ cup (113g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• ½ cup (100g) light brown sugar, packed
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• ¾ cup (180g) canned pumpkin puree (not pumpkin pie filling)

For the Cinnamon Sugar Coating (optional):

• ⅓ cup (67g) granulated sugar
• 1 teaspoon ground cinnamon

The key to these Pumpkin Pie Cookies is using pure pumpkin puree rather than pumpkin pie filling, which contains added sugars and spices. The combination of granulated and brown sugar creates the perfect level of sweetness while maintaining moisture. Fresh spices will provide the most vibrant flavor, so consider replacing your ground spices if they’ve been in your pantry for over six months.

Pro Tips

Temperature Matters: For the perfect Pumpkin Pie Cookie texture, ensure your butter is softened but not melted. It should be cool to the touch but pliable when pressed with your finger. This creates the ideal cookie structure – too cold and your cookies won’t spread properly; too warm and they’ll spread too much. If you’re short on time, cut the butter into small cubes to speed up the softening process rather than microwaving it.

Chill for Success: Don’t skip the dough chilling step! Pumpkin adds significant moisture to cookie dough, making it softer than traditional cookie doughs. Chilling the dough for at least 30 minutes (or up to overnight) allows the flour to fully absorb the liquid ingredients, resulting in cookies that hold their shape better when baked. This also intensifies the pumpkin and spice flavors, giving you a more flavorful Pumpkin Pie Cookie.

Perfect Baking Technique: The secret to achieving the ideal texture for these Pumpkin Pie Cookies is to slightly underbake them. They should look just set at the edges but still slightly soft in the center when you remove them from the oven. They’ll continue cooking on the hot baking sheet for a few minutes after removal. This technique guarantees cookies that remain soft and chewy for days, rather than becoming dry and crumbly. Cool them completely on the baking sheet for 5 minutes before transferring to a wire rack.

Instructions

Step 1: Prepare Your Ingredients
Start by bringing your butter and egg to room temperature. This ensures they’ll incorporate properly, creating a smooth, well-mixed dough. Measure out your pumpkin puree and drain any excess liquid if it seems watery. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.

Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until well combined. This even distribution of spices ensures each Pumpkin Pie Cookie will have that perfect flavor balance. Don’t skip the whisking step – it’s key for evenly distributing the leavening agents.

Step 3: Cream Butter and Sugars
In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar for 2-3 minutes until light and fluffy. This incorporates air into the mixture, helping your cookies achieve the perfect texture. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.

Step 4: Add Wet Ingredients
Beat in the egg and vanilla extract until fully incorporated. Then add the pumpkin puree and mix until just combined. The mixture might look slightly curdled at this point – that’s perfectly normal! The pumpkin’s moisture content creates this appearance, but it won’t affect your final Pumpkin Pie Cookies.

Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix – stop as soon as no flour streaks remain. Overmixing will develop the gluten in the flour, resulting in tough cookies rather than the tender Pumpkin Pie Cookies we’re aiming for.

Step 6: Chill the Dough
Cover the dough and refrigerate for at least 30 minutes. This step is crucial for these pumpkin cookies, as the chilling time allows the flavors to meld and the dough to firm up, ensuring your cookies don’t spread too much during baking.

Step 7: Shape and Coat the Cookies
If using the cinnamon sugar coating, mix the granulated sugar and cinnamon in a small bowl. Scoop chilled dough using a cookie scoop or tablespoon (about 1½ tablespoons per cookie) and roll into balls. Roll each ball in the cinnamon sugar mixture, then place on the prepared baking sheets, spacing them about 2 inches apart.

Step 8: Bake to Perfection
Bake in the preheated oven for 10-12 minutes, until the edges are set but the centers still look slightly soft. Don’t overbake! The cookies will continue to cook slightly as they cool. For bakery-style cookies, you can gently tap the baking sheet on the counter a few times right after removing it from the oven – this creates that attractive crinkled top.

Variations

Pumpkin Pie Sandwich Cookies: Transform your Pumpkin Pie Cookies into decadent sandwich cookies by adding a cream cheese filling. Mix 4 ounces of softened cream cheese with 2 tablespoons of butter, 1 cup of powdered sugar, and ½ teaspoon of vanilla extract until smooth. Once your cookies are completely cooled, spread a generous tablespoon of filling between two cookies and gently press together. This creates a delightful treat reminiscent of pumpkin pie with whipped cream.

White Chocolate Pumpkin Cookies: For a sweeter, more indulgent version of these Pumpkin Pie Cookies, fold ¾ cup of white chocolate chips into the dough just before chilling. The creamy sweetness of white chocolate pairs beautifully with the warm spices and pumpkin flavor. For an extra touch, drizzle melted white chocolate over the cooled cookies and sprinkle with a pinch of cinnamon for a beautiful presentation.

Gluten-Free Pumpkin Cookies: These Pumpkin Pie Cookies can easily be made gluten-free by substituting the all-purpose flour with a high-quality gluten-free 1-to-1 baking flour. The moisture from the pumpkin helps maintain a soft texture even with gluten-free flour. You may need to add an extra tablespoon or two of flour if the dough seems too sticky, and allow the dough to rest for 30 minutes before baking to give the gluten-free flour time to hydrate properly.

Storage and Serving

Store your Pumpkin Pie Cookies in an airtight container at room temperature for up to 5 days. The moisture from the pumpkin helps these cookies stay soft and chewy longer than traditional cookies. For extended storage, place them in a freezer-safe container with parchment paper between layers and freeze for up to 3 months. Thaw at room temperature for about an hour before serving.

These Pumpkin Pie Cookies make a delightful fall dessert when served slightly warm with a scoop of vanilla ice cream on the side – the warm spices contrast beautifully with the cold, creamy ice cream. For a cozy afternoon treat, pair them with a mug of hot apple cider or a pumpkin spice latte to enhance the seasonal flavors. They also make an excellent addition to holiday cookie platters or gift baskets, bringing a taste of autumn to any occasion.

For an extra special presentation, dust cooled cookies lightly with powdered sugar or drizzle with a simple glaze made from powdered sugar, milk, and a touch of vanilla for an elegant finish that enhances their appeal at gatherings or on dessert tables.

FAQs

Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree, but make sure to drain it thoroughly using a fine-mesh sieve or cheesecloth to remove excess moisture. Homemade puree tends to be wetter than canned, which can affect the texture of your Pumpkin Pie Cookies.

Why did my cookies spread too much?
If your Pumpkin Pie Cookies spread too much during baking, the dough was likely too warm. Make sure you’re chilling the dough adequately, using cool baking sheets (not ones still warm from a previous batch), and that your butter wasn’t too soft when mixing the dough.

Can I make the dough ahead of time?
Absolutely! The dough for Pumpkin Pie Cookies can be refrigerated for up to 3 days before baking. You can also freeze the dough balls for up to 3 months – just add 1-2 minutes to the baking time when baking from frozen.

Do I need to flatten the cookie dough balls before baking?
For a thicker, softer cookie, leave the dough balls rounded. For slightly thinner cookies with more spread, gently flatten the tops with the bottom of a glass before baking. Both methods work well for Pumpkin Pie Cookies – it’s just a matter of personal preference.

Can I reduce the sugar in this recipe?
You can reduce the total sugar by up to ¼ cup without significantly affecting the texture, though the cookies will be less sweet. Keep in mind that sugar contributes to the moisture and softness of the Pumpkin Pie Cookies, so reducing it further may result in a drier cookie.

Conclusion

This Pumpkin Pie Cookie recipe is comfort food at its finest — a perfect balance of warm autumn spices and rich pumpkin flavor wrapped in a soft, chewy cookie that brings all the nostalgic feelings of the fall season. It’s the kind of treat that turns ordinary moments into cozy memories, whether shared at family gatherings, packed into lunchboxes, or enjoyed quietly with a warm beverage on a chilly afternoon. The simple joy of biting into these cookies, with their perfect texture and familiar flavor, reminds us that sometimes the most satisfying pleasures come in small, homemade packages. Give these Pumpkin Pie Cookies a try, and watch them become a new seasonal tradition in your home.

Print