Pumpkin Pie Cookies are a delightful twist on the classic fall dessert we all love. These soft, chewy cookies capture the warm flavors of pumpkin, cinnamon, nutmeg, and all the spices that make pumpkin pie special, but in a fun, handheld form. Each bite feels like a little bite of autumn wrapped in cookie dough.
I love making these cookies when the air turns crisp and pumpkin patches start popping up everywhere. They’re perfect for sharing with friends or bringing to holiday gatherings. What makes them really fun is how you get all the pie spices without any fuss—no pie crust, no slicing, just sweet, spiced cookies that melt in your mouth. I usually add a simple glaze on top for a little extra touch, but they’re just as good plain.
One of my favorite ways to enjoy Pumpkin Pie Cookies is with a big mug of hot apple cider or a cozy cup of tea. They’re great for packing in lunchboxes or for a quick sweet snack anytime you want a little fall magic. These cookies always remind me of crisp afternoons and the smell of pumpkin pie baking in the kitchen, but with less waiting and more snacking!
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree, not pumpkin pie filling. It has the pure pumpkin flavor without added sugars or spices. You can substitute with fresh pumpkin puree if you roast and puree it yourself!
Spices: Cinnamon, ginger, nutmeg, and cloves give the cookies their classic pumpkin pie taste. If you don’t have all, a pumpkin pie spice blend works well too.
Butter & Sugar: Butter adds richness, while granulated sugar gives a nice texture. For a softer cookie, try brown sugar instead of granulated.
Frosting: Cream cheese frosting balances the spice with a tangy sweetness. You can swap softened cream cheese for mascarpone or use a simple powdered sugar glaze for a lighter topping.
Walnuts/Pecans: These add crunch and a nutty flavor. If you’re nut-free, try toasted oats or leave them out entirely.
How Do I Get Soft, Chewy Pumpkin Pie Cookies Every Time?
Soft cookies come from balancing moisture and mixing carefully. Here’s what helps:
- Use pumpkin puree: It adds moisture for a soft texture.
- Don’t overmix: Combine wet and dry just until blended to keep cookies tender.
- Watch baking time: Bake until edges are set but centers still look slightly soft. They’ll firm up as they cool.
- Cool properly: Let cookies rest on the baking sheet for a few minutes before moving to a wire rack.
- Frost after cooling: Put the frosting on only once cookies are completely cool to prevent melting.
I like to scoop dough balls evenly and press them lightly to help them bake evenly. If you want thicker cookies, chill the dough before baking—it slows spreading.
Equipment You’ll Need
- Baking sheets – perfect for even baking and easy cleanup with parchment paper or silicone mats.
- Mixing bowls – you’ll need one for wet ingredients and one for dry, making mixing easier and neater.
- Electric mixer or hand whisk – makes creaming butter and sugar smooth and fast.
- Measuring cups and spoons – essential for accurate dry and wet ingredient amounts.
- Cookie scoop or spoon – helps you make evenly sized cookies for uniform baking.
- Wire cooling rack – lets your cookies cool evenly without getting soggy on the bottom.
- Piping bag or small spoon – perfect for adding cream cheese frosting cleanly on top.
Flavor Variations & Add-Ins
- Swap walnuts with toasted pecans or pumpkin seeds for a different crunch and nutty flavor.
- Add 1/2 cup mini chocolate chips for a sweet surprise in each bite that pairs well with pumpkin spice.
- Mix in dried cranberries or raisins for a chewy texture and a hint of tartness that balances the sweetness.
- Try using pumpkin pie spice instead of separate spices for an easy shortcut and consistent flavor.
How to Make Pumpkin Pie Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
For the Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Topping:
- 1/4 cup finely chopped walnuts or pecans
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 10-12 minutes to bake, and about 15 minutes to frost and decorate. Cooling time for the cookies is about 15 minutes before frosting. Overall, you’ll spend around 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare and Bake the Cookies:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Next, add the egg, pumpkin puree, and vanilla extract, mixing well until smooth.
In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Gradually add the dry ingredients into the wet pumpkin mixture, stirring until just combined to form a soft dough.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake for 10-12 minutes, until the cookies are set and just starting to brown on the edges. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
2. Make the Cream Cheese Frosting:
While the cookies cool, beat together the softened cream cheese and butter until creamy using a mixer or whisk. Gradually add the powdered sugar and vanilla extract, continuing to beat until the frosting is smooth and fluffy.
3. Frost and Garnish the Cookies:
Once the cookies are fully cooled, use a piping bag or a spoon to dollop or swirl the cream cheese frosting on top of each cookie. Sprinkle finely chopped walnuts or pecans over the frosting for a nice crunchy touch.
Serve your delicious Pumpkin Pie Cookies right away, or store them in an airtight container in the refrigerator for up to 3 days.
Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes! Just make sure to roast and puree your pumpkin first, then drain any excess liquid so your cookies don’t get too wet. Use the same amount as the recipe calls for canned pumpkin puree.
How Should I Store These Cookies?
Store the cookies in an airtight container in the refrigerator for up to 3 days to keep the cream cheese frosting fresh. Let them come to room temperature before serving for the best flavor and texture.
Can I Make These Cookies Without the Frosting?
Absolutely! The cookies are delicious on their own with warm pumpkin spice flavors. You can also try a simple powdered sugar glaze if you prefer a lighter topping.
Can I Freeze Pumpkin Pie Cookies?
Yes, you can freeze the baked cookies without frosting in an airtight container for up to 3 months. Thaw them at room temperature before frosting and serving.
