Irresistible Pumpkin Pie Cookies for Cozy Fall Days

Name: Pumpkin Pie Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 cup canned pumpkin puree; 1 cup brown sugar (packed); 1/2 cup granulated sugar; 1 tsp baking powder; 2 tsp cinnamon (freshly ground); 1/2 tsp nutmeg (freshly ground); 2 large eggs; 1/2 cup unsalted butter (melted); 1 tsp vanilla extract; 1/4 tsp salt

Recipe By:

Melisa Egan

Posted:

October 7, 2025

Updated:

October 7, 2025

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Imagine cozying up on a chilly autumn day, the scent of cinnamon and nutmeg wafting through your kitchen as you whip up a batch of Pumpkin Pie Cookies. These delightful cookies marry the flavors of traditional pumpkin pie with the soft, chewy goodness of a cookie, creating a treat that’s both familiar and exciting. With each bite, you’ll find yourself transported to your grandma’s kitchen, where laughter mingled with the warm aromas of fall.

Picture this: You’re gathering around a table filled with friends and family, these cookies stealing the show during your seasonal gatherings. Whether it’s Halloween, Thanksgiving, or just a Tuesday that needs cheering up, these Pumpkin Pie Cookies are sure to create smiles and spark joy. Get ready for an amazing flavor experience that will leave you craving more!

Why You'll Love This Recipe

These Pumpkin Pie Cookies are incredibly easy to make and perfect for novice bakers.
The rich, warm flavors evoke the essence of fall in every bite.
Their inviting golden hue makes them visually appealing, ideal for festive gatherings.
Versatile enough to be enjoyed with coffee for breakfast or as a sweet afternoon snack.

Last year at Thanksgiving, my cousin declared these cookies were better than my aunt’s famous pumpkin pie—cue the gasps and dramatic hand gestures around the table! It was quite the compliment that left everyone craving another cookie while dodging my aunt’s suspicious glare.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

All-Purpose Flour: Choose unbleached flour for better texture; it helps create soft cookies.
Canned Pumpkin Puree: Opt for 100% pure pumpkin; avoid pumpkin pie filling for accurate flavor.
Brown Sugar: Light or dark brown sugar adds moisture and depth; I prefer dark for richer flavor.
Granulated Sugar: Just a touch balances out the molasses in brown sugar for sweetness.
Baking Powder: This helps cookies rise; ensure it’s fresh for best results.
Cinnamon & Nutmeg: Freshly ground spices elevate flavors; they should sing autumn in your mouth.
Eggs: Use large eggs; they bind everything together beautifully.
Butter: Unsalted butter gives you control over salt levels; melt it slightly for easy mixing.
Vanilla Extract: A splash adds warmth; always use pure extract if possible.
Salt: Just a pinch enhances all flavors perfectly; don’t skip it!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Recipe preparation for Pumpkin Pie Cookies

How to Make Pumpkin Pie Cookies

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking. The aroma of molten butter will soon fill your kitchen!

Melt Butter and Mix Sugars: In a large bowl, melt unsalted butter until just melted but not bubbling. Whisk in brown sugar and granulated sugar until smooth and creamy—this is where cookie magic begins.

Add Wet Ingredients: Stir in canned pumpkin puree along with eggs and vanilla extract. Mix until fully combined—a thick batter that smells like fall should form.

Sift Dry Ingredients: In another bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt. Sifting aerates the flour ensuring fluffy cookies—nobody wants dense disks!

Combine Mixtures: Gradually add dry ingredients into wet ingredients. Fold gently until just combined; do not overmix! You want tender cookies bursting with pumpkin flavor.

Scoop & Bake: Using a tablespoon or cookie scoop, drop dough onto prepared baking sheets about two inches apart. Bake in preheated oven for 12-15 minutes or until edges are golden brown but centers remain soft—trust me on this one!

Now that you have some delicious Pumpkin Pie Cookies cooling on your counter, it’s time to enjoy their warm embrace while they last!

You Must Know

Pumpkin pie cookies are a delightful blend of fall flavors and cookie comfort.
Soft, chewy, and spiced just right, they make every bite feel like a cozy hug.
Perfect for sharing or enjoying solo with a cup of coffee.

Perfecting the Cooking Process

Start by mixing dry ingredients first, then cream the butter and sugars before adding wet ingredients. This sequence ensures a well-blended dough that rises nicely.

Add Your Touch

Feel free to swap out traditional spices for pumpkin pie spice or add nuts for crunch. Get creative with toppings like chocolate chips or frosting to personalize your cookies.

Storing & Reheating

Store cookies in an airtight container at room temperature for up to five days. For warm cookies, pop them in the microwave for about 10 seconds.

Chef's Helpful Tips

Use fresh pumpkin puree instead of canned for a richer flavor and texture.
Ensure your butter is softened properly before creaming it for better incorporation.
Don’t overbake; they should look slightly underdone when you take them out of the oven for optimal softness.

I remember the first time I made pumpkin pie cookies; my friends devoured them in minutes! The laughter and compliments made my kitchen feel alive with joy.

FAQ

Can I use canned pumpkin for pumpkin pie cookies?

Yes, canned pumpkin works well, but fresh pumpkin adds better flavor.

How can I make these cookies gluten-free?

Substituting regular flour with a gluten-free blend will work perfectly.

What’s the best way to freeze pumpkin pie cookies?

Freeze cooled cookies in an airtight container, layering parchment paper between them.

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