Pumpkin Pie Cookies are a delightful treat that captures all the cozy flavors of pumpkin pie in a small, soft cookie. These cookies blend warm spices like cinnamon and nutmeg with the rich, smooth taste of pumpkin, giving you a bite-sized fall favorite that’s perfect any time of day. They have a tender texture and just the right amount of sweetness, making them a wonderful little snack or dessert.
I love making these Pumpkin Pie Cookies when the weather starts to cool down because they fill the kitchen with that amazing autumn smell everyone loves. One of my favorite things is adding a touch of cream cheese frosting on top—it’s like having pumpkin pie and cookies all at once! They’re simple to make too, which means you can whip up a batch pretty quickly for friends or family.
These cookies are so fun to share, especially around the holidays or during a cozy weekend at home. I find that they’re great for packing in lunch boxes or enjoying with a warm cup of tea or coffee. Every time I bake them, I feel like I’m bringing a little bit of fall magic into the room, making the season feel extra special.
Key Ingredients & Substitutions
Pumpkin Puree: Use plain canned pumpkin, not pumpkin pie filling. It’s smooth and mild, giving the cookies a soft texture. You can swap with fresh pumpkin puree if you roast and puree it yourself.
Spices: Cinnamon, ginger, cloves, and nutmeg create that classic pumpkin pie flavor. If you don’t have all, just cinnamon and ginger still work well. You can also use pumpkin pie spice as a quick mix.
Butter & Sugar: Butter adds richness, while sugar sweetens and softens the cookie. I prefer granulated sugar here for slight crisp edges. For a twist, brown sugar gives a deeper, molasses note.
Cream Cheese Frosting: This frosting adds a creamy tang that pairs well with pumpkin flavor. If you can’t have dairy, try a vegan cream cheese or coconut-based frosting.
How Do You Keep Pumpkin Pie Cookies Soft and Flavorful?
Softness is key with these cookies. Here’s how to get it right:
- Don’t overmix the dough: Stir until the flour just disappears. Overmixing makes cookies tough.
- Use the right bake time: Check cookies at 12 minutes. They should look set but still soft in the center. They’ll firm up as they cool.
- Cool on the pan briefly: Let cookies rest on the baking sheet for 5 minutes to finish baking gently before moving to a rack.
- Fresh pumpkin puree: Adds moisture and flavor. Avoid watery canned pumpkin by draining if needed.
Following these tips, you’ll get tender, flavorful cookies that feel homemade and just like pumpkin pie in every bite.
Equipment You’ll Need
- Mixing bowls – a large one for the dough and a smaller one for the frosting; helps keep ingredients organized.
- Electric mixer or hand mixer – makes beating butter and sugar smooth and easy.
- Measuring cups and spoons – for precise ingredient amounts, important in baking.
- Baking sheets – flat pans that hold the cookies while baking evenly.
- Parchment paper or silicone baking mats – prevents sticking and makes cleanup simple.
- Cooling rack – helps cookies cool evenly without becoming soggy.
- Spatula or spoon – for mixing and scooping the dough onto the baking sheet.
- Piping bag or zip-top bag (optional) – to pipe the frosting neatly on top of cookies.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts into the dough for a nice crunch that pairs well with pumpkin.
- Mix mini chocolate chips or white chocolate chips into the batter for a sweet twist.
- Try swapping the cream cheese frosting with a simple cinnamon glaze for a lighter finish.
- Stir in dried cranberries or raisins for a tart contrast to the sweet and spicy cookie.
How to Make Pumpkin Pie Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional, for sprinkling on top)
Time You’ll Need:
This recipe takes about 20 minutes to prepare, 12-15 minutes to bake, plus 10 minutes to cool before frosting. Overall, plan for about 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare and Mix the Dry Ingredients:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats to prevent sticking. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Set this dry mix aside.
2. Make the Cookie Dough:
In a large bowl, use an electric mixer to beat the softened butter and granulated sugar until the mixture is creamy and smooth—about 2 to 3 minutes. Add the egg, vanilla extract, and pumpkin puree and mix until everything is well combined.
Now, gradually add your dry ingredients to the wet ones, stirring gently until just combined. Be careful not to overmix to keep your cookies soft and tender.
3. Bake the Cookies:
Use a spoon or cookie scoop to drop tablespoon-sized portions of dough onto your prepared baking sheets, leaving about 2 inches between each cookie. Bake for 12 to 15 minutes or until the edges are set and the cookies spring back lightly when touched.
After baking, leave the cookies on the baking sheet for 5 minutes, then carefully transfer them to a wire rack to cool completely.
4. Make the Cream Cheese Frosting:
While the cookies cool, prepare the frosting. In a bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until the frosting is creamy and fluffy.
5. Frost and Finish:
Once the cookies have cooled fully, use a piping bag or spoon to spread a dollop of cream cheese frosting on each cookie. If you like, sprinkle a little ground cinnamon on top for an extra touch of pumpkin pie flavor.
Enjoy Your Pumpkin Pie Cookies!
These soft, warmly spiced cookies with creamy frosting make a perfectly cozy treat for fall or holiday gatherings. Share them with family and friends or enjoy them with a warm drink anytime!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! Roast and puree fresh pumpkin before using it in the recipe. Make sure it’s thoroughly cooked and well-pureed to match the texture of canned pumpkin for best results.
How Should I Store Leftover Pumpkin Pie Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. If frosted, keep them refrigerated and let them come to room temperature before serving.
Can I Make These Cookies Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend designed for baking, and be sure it contains xanthan gum for the best texture.
Is It Possible to Freeze Pumpkin Pie Cookies?
Yes, these cookies freeze well. Freeze unfrosted cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag. Thaw completely before frosting and serving.
