Soft Pumpkin Pie Cookies are little bites of autumn love, bursting with warm spices like cinnamon, nutmeg, and cloves, all wrapped in a soft, chewy cookie. These treats capture that cozy pumpkin pie flavor we all crave during fall but in a fun, easy-to-hold form.
I love making these cookies when the weather starts to turn chilly because their soft texture and sweet spice instantly feel comforting. What’s great is that they’re not too sweet, so you can enjoy a couple without feeling overwhelmed. Plus, adding a touch of cream cheese frosting on top makes them extra special, and I often find myself sneaking an extra cookie when no one’s looking!
These pumpkin pie cookies are perfect for sharing at family gatherings, school events, or just keeping on hand for a quick snack. I like pairing them with a warm cup of tea or coffee—they make any afternoon feel just a bit cozier. If you love pumpkin pie but want an easier, mess-free way to enjoy it, this recipe is totally worth trying.
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pure pumpkin, not pumpkin pie filling, for the best pure pumpkin flavor. If you prefer, fresh roasted and mashed pumpkin works too. It keeps the cookies moist and gives that authentic taste.
Butter: I recommend unsalted butter so you can control the saltiness. You can substitute with margarine or vegan butter if needed, but flavor might be slightly different.
Pumpkin Pie Spice: This is essential for the warm, cozy flavor. If you don’t have pumpkin pie spice, mix cinnamon, nutmeg, ginger, and cloves in equal parts.
Flour: All-purpose flour is best here for the soft texture. For a gluten-free option, try a 1-to-1 gluten-free flour blend.
How Do You Keep These Cookies Soft and Perfectly Spiced?
Softness is all about the right balance of wet and dry ingredients and gentle baking:
- Cream the butter and sugar well. This adds air for a tender bite.
- Don’t overmix once you add the flour. Mix just enough to combine to avoid tough cookies.
- Watch your baking time closely. Take the cookies out when edges are set but centers look soft. They’ll firm up as they cool.
- If adding glaze, drizzle once cookies are fully cool to avoid melting it down.
These tips help the cookies stay soft, chewy, and full of pumpkin pie flavor every time!
Equipment You’ll Need
- Baking sheets – flat and sturdy to bake the cookies evenly without burning.
- Parchment paper or silicone baking mats – these keep cookies from sticking and make cleanup easy.
- Mixing bowls – you’ll need one for wet ingredients and another for dry to combine separately.
- Electric mixer or hand mixer – makes creaming butter and sugar quick and smooth.
- Spoon or cookie scoop – helps portion dough evenly for uniform cookies.
- Wire cooling rack – lets cookies cool properly without getting soggy underneath.
- Small bowl and whisk – handy for mixing up the optional glaze.
Flavor Variations & Add-Ins
- Add ½ cup chopped pecans or walnuts for a crunchy texture contrast that works well with pumpkin.
- Stir in ½ cup white chocolate chips to add sweetness and a creamy touch.
- Swap pumpkin pie spice for chai spice for a warmer, spicier flavor twist.
- Mix in ¼ cup shredded coconut for a slight chew and subtle tropical hint.
How to Make Soft Pumpkin Pie Cookies?
Ingredients You’ll Need:
- 1 cup (230g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 cup (240g) pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 2 teaspoons vanilla extract
- 3 cups (375g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice (or a mix of ground cinnamon, nutmeg, ginger, cloves)
Optional Glaze:
- 1 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation, 12-15 minutes baking time per batch, and around 10 minutes for cooling and optional glazing. Total time is roughly 40-45 minutes depending on oven capacity.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheets:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats to keep the cookies from sticking and make cleanup easier.
2. Mix the Wet Ingredients:
Using a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Then beat in the pumpkin puree, egg, and vanilla extract until fully combined.
3. Combine the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice. This evenly distributes the leavening agents and spices.
4. Make the Cookie Dough:
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. The dough will be soft and slightly sticky.
5. Form and Bake the Cookies:
Scoop rounded tablespoons of dough and place them about 2 inches apart on your prepared baking sheets. Lightly flatten each dough ball with your palm. Bake for 12-15 minutes or until the edges start to brown but cookies are still soft in the center.
6. Cool and Glaze:
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. If you like, prepare the optional glaze by whisking powdered sugar, milk, and vanilla extract together until smooth. Drizzle the glaze over the cooled cookies and let it set.
7. Enjoy!
These soft pumpkin pie cookies are perfect for fall snacking or sharing with friends. Enjoy them with your favorite hot drink!
Can I Use Canned Pumpkin Pie Filling Instead of Pumpkin Puree?
It’s best to use plain pumpkin puree for this recipe because pumpkin pie filling contains added sugars and spices that can alter the cookie’s texture and flavor.
How Should I Store These Cookies?
Store the cookies in an airtight container at room temperature for up to 3 days to keep them soft. For longer storage, freeze them in a sealed container for up to 3 months.
Can I Make These Cookies Gluten-Free?
Yes! Substitute the all-purpose flour with a gluten-free 1-to-1 baking flour blend. Just be sure it contains xanthan gum for the best texture.
Is It Necessary to Use the Glaze?
The glaze is totally optional. The cookies are delicious on their own, but the light glaze adds a sweet finish that complements the pumpkin spice nicely.
