Pumpkin Pie Cookies are like little bites of fall wrapped up in a soft, chewy treat. They carry all those warm spices you love in pumpkin pie—cinnamon, nutmeg, ginger—blended right into every cookie. The sweetness and the comfy pumpkin flavor make them perfect for when you want a seasonal snack without the fuss of a whole pie.
I love these cookies because they’re super simple to make but feel special enough for sharing at a get-together or just nibbling with a cup of tea. Sometimes I add a little cream cheese frosting on top for an extra touch, but honestly, they’re delightful just as they are. And I always find that letting the dough rest for a bit helps the flavors get even better.
These cookies remind me of crisp autumn afternoons and cozy kitchens filled with good smells. Whenever I bake them, friends come by wanting to know my secret recipe, and I’m happy to share because they’re that good. Whether it’s for a holiday party or a quiet evening snack, Pumpkin Pie Cookies never disappoint and bring just the right cozy feeling to your day.
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree works best for consistency, but fresh roasted pumpkin is a tasty alternative. Avoid pumpkin pie filling since it has added sugar and spices already.
Spices: Cinnamon, ginger, nutmeg, and cloves create that classic pumpkin pie flavor. If you don’t have all, a pumpkin pie spice blend is an easy swap. Adjust amounts to your taste.
Butter: Use unsalted butter to control salt content. You can swap half for coconut oil if you want a dairy-free option, but it slightly changes texture and flavor.
Cream Cheese Frosting: This adds rich tanginess and balances the spices well. For a lighter option, try whipped cream or skip the topping altogether.
How Can I Make Soft, Tender Pumpkin Pie Cookies?
The secret to soft pumpkin cookies is balancing moisture and handling the dough gently. Here’s how:
- Use pumpkin puree to add natural moisture that keeps cookies soft.
- Don’t overmix after adding flour — this prevents tough cookies.
- Spoon dough into a mini muffin pan to help the cookies hold their shape and stay slightly cakey inside.
- Watch the baking time closely; pull out cookies as soon as edges are lightly golden.
- Cool them in the pan briefly, then move to a wire rack so they don’t get soggy.
Letting the dough rest in the fridge for 30 minutes before baking can deepen flavors and improve texture. For frosting, make sure cookies are fully cool to keep it from melting.
Equipment You’ll Need
- Mini muffin pan – perfect for shaping these cookies into cute, bite-sized rounds that bake evenly.
- Mixing bowls – a couple of sizes to mix wet and dry ingredients separately without mess.
- Hand mixer or stand mixer – makes creaming butter and sugar quick and easy for smooth batter.
- Whisk – great for evenly blending dry spices and flour.
- Spatula or wooden spoon – for gentle folding of ingredients without overmixing.
- Piping bag or small spoon – to neatly add the cream cheese frosting topping to each cookie.
- Cooling rack – lets cookies cool evenly without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts for a pleasant crunch and nutty flavor that pairs nicely with spices.
- Stir in mini chocolate chips to balance the spices with small bursts of creamy chocolate.
- Use maple extract instead of vanilla for a cozy, woodsy twist that enhances autumn vibes.
- Swap cream cheese frosting for whipped coconut cream topping for a dairy-free, lighter option.
How to Make Pumpkin Pie Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
For the Topping:
- 1/2 cup cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- Ground cinnamon and sugar mixture for sprinkling
Time Needed:
This recipe takes about 15 minutes to prepare and around 15-18 minutes to bake. Allow extra time for cookies to cool completely before frosting, about 20 minutes. Overall, plan for roughly 50 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare to Bake:
Preheat your oven to 350°F (175°C). Grease or line a mini muffin pan with paper liners to keep the cookies from sticking and help them hold their shape.
2. Mix the Cookie Dough:
In a large bowl, cream the softened butter and brown sugar together until the mixture is light and fluffy. Then add the egg, vanilla extract, and pumpkin puree, mixing well until smooth. In another bowl, whisk together the flour, baking powder, baking soda, salt, and spices (cinnamon, ginger, nutmeg, cloves). Gradually add the dry ingredients to the wet pumpkin mixture, stirring gently until just combined. Avoid overmixing to keep cookies tender.
3. Bake the Cookies:
Spoon the cookie dough into the prepared mini muffin pan, filling each cup about two-thirds full and smoothing the tops. Bake for 15–18 minutes or until the cookies are set and lightly golden on the edges. Remove from oven and let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
4. Make and Add the Topping:
While cookies cool, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy to make the frosting. Once the cookies are cool, pipe or spread a dollop of frosting on top of each. Finish by sprinkling with a cinnamon and sugar mixture for a touch of extra flavor and a pretty garnish.
5. Enjoy!
Serve these cozy, spiced pumpkin pie cookies as a delightful fall treat with your favorite hot drink. They are soft, flavorful, and perfect for sharing!
Can I Use Pumpkin Pie Filling Instead of Pumpkin Puree?
It’s best to use plain pumpkin puree rather than pumpkin pie filling because the filling contains added sugar and spices that can alter the taste and texture of the cookies.
How Should I Store Leftover Pumpkin Pie Cookies?
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze without frosting for up to 3 months.
Can I Make These Cookies Vegan or Dairy-Free?
Yes! Substitute butter and cream cheese with vegan alternatives or coconut oil and use dairy-free cream cheese for the frosting. Also, check that your sugar is vegan-friendly.
Can I Skip the Cream Cheese Frosting?
Absolutely! These cookies are delicious on their own. If you prefer, dust them lightly with powdered sugar or cinnamon sugar instead for a simpler finish.