These pumpkin pie cookies are soft, buttery, and filled with a delightful pumpkin cinnamon flavor that will surely melt in your mouth. Great use for leftover pumpkin pie filling, these cookies are the perfect Fall and Thanksgiving dessert. This easy recipe comes together in under 45 minutes!
This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
💭 Why you’ll love this recipe
- The combination of buttery sugar cookies with chewy centers filled with creamy pumpkin flavors make for the perfect cookies for Fall, Thanksgiving, and the holiday season. Top it with whipped cream and you’re in for a treat!
- These pumpkin pie sugar cookies are quick and easy to assemble and requires no chill time! Your home will be filled with a delicious pumpkin aroma in under 45 minutes.
- These cookies are a fun twist on a classic pumpkin dessert and taste just like mini pumpkin pies! This year, why not skip the pumpkin pie and serve these cookies at your gathering instead?
📋 Ingredients and notes
To make pumpkin pie cookies, you’ll need unsalted butter, granulated sugar, eggs, pumpkin puree, baking powder, salt, all-purpose flour, and pumpkin pie spice. Top it off with whipped cream before serving for a creamy final touch!
Variations & Substitutions
- Pumpkin puree. Use canned or fresh homemade pumpkin puree! Substitute with pumpkin pie filling. Have more left? Make pumpkin spice latte!
- All-purpose flour. Make this pumpkin cookie recipe gluten-free by substituting regular flour with 1:1 gluten-free flour.
- Pumpkin pie spice. Store bought pumpkin pie spice will work fine! But you can also make it easily at home. Simply combine 3 parts cinnamon, 2 parts ginger, 1 part nutmeg, and 1 part allspice or cloves for the perfect amount of pumpkin spice. Adjust the blend according to your personal preference!
📖 How to make pumpkin pie cookies
Step 1:
Preheat the oven to 350°F. Make sure eggs and pumpkin puree are at room temperature.
Step 2:
If making pumpkin pie spice at home: Add all the ingredients into a small mixing bowl and use a whisk or fork to combine them well. You can skip this step if using store-bought pumpkin pie spice.
Step 3:
In a large mixing bowl, cream butter and sugar. Use an electric mixer or stand mixer to beat the ingredients until smooth and creamy, for 2 minutes.
Step 4:
Add the eggs and pumpkin puree to the same bowl. Beat the mixture together, scraping down the sides of the bowl as you blend.
Step 5:
Incorporate the flour, baking powder, salt and pumpkin pie spice.
Step 6:
Using a wooden spoon, gently fold the dry ingredients into the wet ingredients until the flour is no longer visible.
Step 7:
Dollop tablespoons of dough onto a cookie sheet or baking sheet. Make sure to leave a 2-inch space in between the dough, as it will rise and spread in the tray during baking.
Step 8:
Bake for 12-14 minutes, or until the tops of the cookies turn golden brown.
Step 9:
Allow the cookies to cool completely before frosting, if desired.
Step 10:
Just before serving, pipe a swirl of whipped cream and sprinkle the remaining pumpkin spice mix on top of each cookie.
👩🏽🍳 Tips for the best pumpkin pie cookies
⭐ Ensure that eggs and pumpkin puree are at room temperature before incorporating them into the batter. Room temperature butter and pumpkin puree blend more seamlessly, resulting in a smoother and more consistent cookie texture.
- Don’t overmix the dough. Mix the dough until just combined to maintain a light and chewy texture.
- Maintain consistent sizes for each cookie to ensure uniform baking. This can be achieved by using a cookie scoop or measuring portions with a spoon to create a visually appealing batch.
- Allow the cookies to cool completely on a wire rack before frosting or serving. This prevents the frosting from melting and ensures the cookies reach their optimal texture and flavor.
👩🏽🍳 Troubleshooting FAQs
Make sure to measure all the ingredients correctly, especially the flour and baking soda, and to mix the ingredients just until combined. Before baking, you can chill the cookie dough for 1 to 2 hours to prevent them from spreading too much during baking.
Yes, you can definitely use leftover pumpkin pie filling for this pumpkin pie cookies recipe! Follow all the same steps, except instead of pumpkin puree and pumpkin spice, use pumpkin pie filling.
Yes, you can make these pumpkin pie spice cookies ahead of time! After preparing the cookie dough, place it in an airtight container or resealable plastic bag. Freeze it for up to 3-4 weeks. When ready to bake, thaw the dough in the refrigerator for a few hours, then follow the baking instructions.
🍪 How to serve pumpkin pie cookies
These chewy pumpkin cookies are so good even when served on their own! Make them even better by pairing them with coffee, tea, or hot chocolate. Top these soft cookies with a dollop of fluffy whipped cream, homemade cream cheese frosting, or better yet, a scoop of vanilla or cinnamon ice cream for a delightful bite!
🍴 Storage and reheating suggestions
Store pumpkin pie cookies in an airtight container at room temperature if you plan to finish them within a few days. To store them for more than a week, place them on a single layer on a sheet and cover them with a plastic wrap in the refrigerator. To freeze, place them in a freezer bag and freeze for up to three months.
When ready to serve, reheat them in the oven or oven toaster at around 300°F for 5-10 minutes for a warm and slightly crisp texture.
🍴 More delicious pumpkin recipes
If you like this recipe, check out my other pumpkin recipes:
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Pumpkin Pie Cookies
Ingredients
- ½ cup butter, softened
- 1 cup granulated sugar
- 2 medium eggs
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 ½ teaspoons pumpkin pie spice, divided, see notes for homemade version
- Whipped cream, optional topping
Instructions
- Preheat the oven to 350°F. Make sure eggs and pumpkin puree are at room temperature.
- If making pumpkin pie spice at home: Add all the ingredients into a small mixing bowl and use a whisk or fork to combine them well. You can skip this step if using store-bought pumpkin pie spice.
- In a large mixing bowl, cream butter and sugar. Use a hand mixer or stand mixer to beat the ingredients until smooth and creamy, for 2 minutes.
- Add the eggs and pumpkin puree to the same bowl. Beat the mixture together, scraping down the sides of the bowl as you blend.
- Incorporate the flour, baking powder, salt and 2 teaspoons of pumpkin pie spice.
- Using a wooden spoon, gently fold the dry ingredients into the wet ingredients until the flour is no longer visible.
- Dollop spoonfuls of the cookie batter onto a baking sheet. Make sure to leave a 2-inch space in between the dough, as it will rise and spread in the tray during baking.
- Bake for 12-14 minutes, or until the tops of the cookies turn golden brown.
- Allow the cookies to cool completely before frosting, if desired.
- Just before serving, pipe a swirl of whipped cream and sprinkle the remaining pumpkin spice mix on top of each cookie.
Notes
- Ensure that eggs and pumpkin puree are at room temperature before incorporating them into the batter. Room temperature ingredients blend more seamlessly, resulting in a smoother and more consistent cookie texture.
- Maintain consistent sizes for each cookie to ensure uniform baking. This can be achieved by using a cookie scoop or measuring portions with a spoon to create a visually appealing batch.
- Allow the cookies to cool completely on a wire rack before frosting or serving. This prevents the frosting from melting and ensures the cookies reach their optimal texture and flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
