Pumpkin Pie Cookies 5 Incredible Tricks for Perfect Results

Introduction of Pumpkin Pie Cookies

Ever wished you could capture the warm, spiced comfort of pumpkin pie in just one bite? As Chef Andrew, I can tell you there is nothing quite like transforming a beloved holiday dessert into a soft, flavorful cookie that delivers the same nostalgic taste with far less effort. These pumpkin pie cookies are my way of bottling up everything you love about a traditional pie and serving it in a smaller, hand-held form that feels both familiar and exciting.

Pumpkin pie cookies are not just another fall treat. They are a perfect marriage of texture and flavor, offering a tender cookie base infused with autumn spices and the rich depth of pumpkin puree. From the first bite, you will notice how the spices linger, the sweetness balances beautifully, and the texture remains moist without being heavy. This is the kind of cookie that makes guests ask for the recipe before they finish their first one.

What makes these cookies truly special is their ability to bridge comfort and convenience. Instead of slicing into a whole pie, you get individual servings that are perfect for gatherings, bake sales, or even a cozy night in. They bake quickly, store easily, and taste even better the next day. Whether you are planning a Thanksgiving dessert spread or simply craving a taste of autumn, pumpkin pie cookies deliver on every level. This recipe ensures you get all the charm of a classic pie with the ease of a cookie.

Pumpkin Pie Cookies 5 Incredible Tricks for Perfect Results

Chef Andrew

Pumpkin pie cookies are more than just a seasonal treat. They combine the cozy flavors of a classic pie with the convenience of a cookie, making them a true standout on any dessert table. Unlike traditional pumpkin cookies that often turn out soft and cake-like, this recipe strikes a perfect balance between chewy and tender while still delivering the unmistakable flavor of pumpkin pie.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Cooling Time 30 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Cookies, Dessert

Cuisine American

Servings 36 cookies

Equipment

• Baking sheets
• Parchment paper or silicone mats
• Mixing bowls
• Hand Mixer or Stand Mixer
• Wire Rack

Ingredients

  

For the Pumpkin Cookie Dough

• 1 1/2 cups pumpkin puree lightly blotted to remove excess moisture
• 3 cups all-purpose flour spooned and leveled
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 tsp pumpkin pie spice
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 3/4 cup unsalted butter softened
• 1 cup packed dark brown sugar
• 3/4 cup granulated sugar
• 1 large egg at room temperature
• 2 tsp pure maple syrup, milk, or orange juice
• 1 1/2 tsp pure vanilla extract

For the Maple Cream Cheese Icing (Optional)

• 3 oz full-fat cream cheese softened
• 2 tbsp unsalted butter softened
• 3/4 cup confectioners’ sugar sifted
• 2 tbsp pure maple syrup
• 1/8 tsp ground cinnamon

Instructions

 

• Prepare the Pumpkin: Place the pumpkin puree in a bowl lined with paper towels and let it sit for a few minutes to remove extra moisture. You should end up with around 1 and 1/3 cups. This step is important to prevent overly wet dough.
• Preheat the Oven: Set your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
• Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and ginger until evenly combined.
• Cream the Butter and Sugars: Using a mixer, beat the softened butter with the brown and granulated sugars on medium speed until smooth and creamy, about 2 minutes. Add the egg, then mix in the maple syrup, vanilla extract, and the blotted pumpkin puree.
• Combine Wet and Dry Mixtures: Add the dry ingredients to the wet mixture and blend on low speed until just combined. Do not overmix.
• Shape and Bake: Scoop about 1.5 tablespoons of dough per cookie and place them 3 inches apart on the prepared baking sheets. Bake for 14-15 minutes, or until edges are set. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
• Make Optional Icing: Beat softened cream cheese until smooth, then add butter. Gradually add confectioners’ sugar, maple syrup, and cinnamon. Mix on low until creamy. Spread or dip cooled cookies.
• Store Cookies: Let cookies cool completely before storing. Keep iced cookies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week.

Notes

Serving Suggestions

• Serve warm with a drizzle of maple cream cheese icing.
• Pair with hot apple cider, spiced tea, or a latte.
• Create pumpkin cookie sandwiches with a layer of icing in between.

Storage Methods

• Room Temperature: Store unfrosted cookies in an airtight container for up to 1 week.
• Refrigeration: Store frosted cookies in a sealed container for up to 7 days.
• Freezing: Freeze frosted or unfrosted cookies for up to 3 months.

Helpful Notes

• Use pure pumpkin puree, not pumpkin pie filling. Canned pumpkin works most consistently.
• Don’t skip blotting the pumpkin puree; too much moisture leads to cakey cookies.
• Cookies taste even better the next day as the flavors have more time to settle.
• Cookie dough can be made 48 hours in advance and refrigerated, or frozen for up to 3 months.

Keyword Fall Baking, Pumpkin, Thanksgiving

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Why You’ll Love This Recipe “Pumpkin Pie Cookies”

Pumpkin pie cookies are more than just a seasonal treat. They combine the cozy flavors of a classic pie with the convenience of a cookie, making them a true standout on any dessert table. Here is why this recipe deserves a permanent place in your baking rotation:

• Quick to make: No need to fuss over rolling dough or baking a whole pie. These cookies come together easily and bake in minutes.
• Simple ingredients: Everything you need is likely already in your pantry, from warm spices to pumpkin puree.
• Perfect for gatherings: Whether it is Thanksgiving, a fall party, or a bake sale, these cookies impress without extra effort.
• Authentic flavor: Each bite is packed with the same spiced pumpkin richness you expect from pie, but in a fun, hand-held form.
• Customizable: Add icing for an elegant finish or enjoy them plain for a more rustic touch.

Unlike traditional pumpkin cookies that often turn out soft and cake-like, this recipe strikes a perfect balance between chewy and tender while still delivering the unmistakable flavor of pumpkin pie. That unique texture is what makes these cookies stand apart from other versions you may have tried.

Beyond the flavor and texture, these cookies carry an emotional connection. They feel nostalgic, reminding you of holiday gatherings and cozy evenings, yet they are also exciting because they reimagine a classic in a new way. Bake them once and you will see how quickly they become a household favorite.

Ingredients Needed for Pumpkin Pie Cookies

To create these pumpkin pie cookies, you will need a mix of pantry staples and seasonal favorites. I recommend measuring your ingredients accurately for the best results and having everything at room temperature before you start. Here is what you will need:

For the Pumpkin Cookie Dough

• 1 and 1/2 cups (340g) pumpkin puree, either fresh or canned, lightly blotted to remove excess moisture
• 3 cups (375g) all-purpose flour, spooned and leveled for accuracy
• 1 and 1/2 teaspoons baking powder for a gentle lift
• 1 teaspoon baking soda to balance acidity and add structure
• 1 teaspoon salt to enhance overall flavor
• 2 teaspoons pumpkin pie spice for authentic fall warmth
• 1 and 1/2 teaspoons ground cinnamon for extra depth
• 1/4 teaspoon ground ginger to brighten the spice blend
• 3/4 cup (170g) unsalted butter, softened until spreadable
• 1 cup (200g) packed dark brown sugar for rich caramel sweetness
• 3/4 cup (150g) granulated sugar to balance the flavors
• 1 large egg, at room temperature for proper mixing
• 2 teaspoons pure maple syrup, milk, or orange juice (your choice to add moisture and subtle flavor)
• 1 and 1/2 teaspoons pure vanilla extract for a smooth aroma

For the Maple Cream Cheese Icing (Optional, but Recommended)

• 3 ounces (85g) full-fat cream cheese, softened to a creamy texture
• 2 tablespoons (28g) unsalted butter, softened for blending
• 3/4 cup (90g) confectioners’ sugar, sifted to avoid lumps
• 2 tablespoons (30ml) pure maple syrup for natural sweetness
• Pinch of ground cinnamon, about 1/8 teaspoon, for a finishing touch

These ingredients work together to create cookies that are flavorful, tender, and perfectly spiced. The icing is optional but adds a bakery-style finish that elevates the entire dessert.

How to Make Pumpkin Pie Cookies

Follow these step-by-step instructions to ensure your pumpkin pie cookies come out perfectly soft, flavorful, and irresistible. Read through before you begin so you are ready for each stage.

1. Prepare the Pumpkin
Place the pumpkin puree in a bowl lined with paper towels and let it sit for a few minutes. This removes some of the extra moisture without drying it out completely. You should end up with a little less than 1 and 1/2 cups, usually around 1 and 1/3 cups. This step is important to prevent overly wet dough and ensures the cookies bake evenly.

2. Preheat the Oven
Set your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats to prevent sticking and encourage even baking.

3. Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and ginger until evenly combined. This ensures the spices are distributed throughout the dough for consistent flavor.

4. Cream the Butter and Sugars
Using a hand mixer or stand mixer with the paddle attachment, beat the softened butter with the brown and granulated sugars on medium speed until smooth and creamy, about 2 minutes. Add the egg and beat until fully incorporated, then mix in the maple syrup (or liquid of choice), vanilla extract, and the blotted pumpkin puree. The mixture may look slightly curdled at this point, which is perfectly normal.

5. Combine Wet and Dry Mixtures
Add the dry ingredients to the wet mixture and blend on low speed until just combined. The dough will be thick and slightly sticky. Avoid overmixing to keep the cookies tender.

6. Shape and Bake
Scoop about 1 and 1/2 tablespoons of dough per cookie and place them 3 inches apart on the prepared baking sheets. Bake for 14 to 15 minutes, or until the edges are set but the centers still look soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Cooling helps them firm up and develop deeper flavor.

7. Optional Icing
For the icing, beat the softened cream cheese until smooth, then add the butter and mix until combined. Gradually add confectioners’ sugar, maple syrup, and a pinch of cinnamon. Mix on low speed until creamy. Spread or dip cooled cookies in the icing for a sweet finish.

8. Storing the Cookies
Let the cookies cool completely before storing. Keep iced cookies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week. Unfrosted cookies stay fresh at room temperature for about 1 week. Both versions can be frozen for longer storage.

Serving and Storage Tips of Pumpkin Pie Cookies

Pumpkin pie cookies are delightful straight from the oven, but there are plenty of ways to serve and enjoy them that make the experience even better.

Serving Suggestions

• Serve warm with a drizzle of maple cream cheese icing for a bakery-style presentation.
• Dust cooled cookies lightly with powdered sugar for a simple, elegant touch.
• Pair them with hot apple cider, spiced tea, or a latte for the ultimate fall treat.
• Arrange them on a festive platter alongside other holiday cookies to create a seasonal dessert spread.
• For a decadent twist, sandwich two cookies together with a layer of icing in between to make pumpkin cookie sandwiches.

Storage Methods

• Room Temperature: Store unfrosted cookies in an airtight container for up to 1 week. Keep them away from direct sunlight and heat.
• Refrigeration: Frosted cookies should be stored in the refrigerator to keep the icing fresh. Place them in a sealed container for up to 7 days.
• Freezing: Both frosted and unfrosted cookies freeze beautifully. Wrap each cookie individually or separate layers with parchment paper in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
• Reheating: If you prefer a warm cookie, heat unfrosted cookies in the microwave for about 10 seconds or in a low oven for a few minutes. Avoid reheating iced cookies as the frosting may melt.

These tips help you keep the cookies tasting just as fresh and flavorful as the day they were baked, whether you are enjoying them right away or saving them for later.

Helpful Notes of Pumpkin Pie Cookies

Here are some extra tips and variations to help you get the very best results with your pumpkin pie cookies:

Pumpkin Puree

• Use pure pumpkin puree, not pumpkin pie filling, which already contains sugar and spices.
• Canned pumpkin works more consistently than fresh, but if you prefer fresh, make sure it is well-drained and blotted.

Spices

• If you do not have pumpkin pie spice on hand, make your own by combining equal parts nutmeg, cloves, allspice, and ginger. This homemade blend often tastes fresher than store-bought.
• Feel free to increase the cinnamon slightly if you love a stronger, warming flavor.

Texture Tips

• Do not skip blotting the pumpkin puree. Too much moisture leads to overly cakey cookies.
• Let cookies cool fully before adding icing. Warm cookies will cause the icing to melt and slide off.
• Cookies actually taste even better the next day as the flavors have more time to settle and develop.

Make Ahead

• You can prepare the dough up to 48 hours in advance. Keep it covered in the refrigerator, then bring to room temperature before shaping and baking.
• Cookie dough balls can be frozen for up to 3 months. Thaw overnight in the refrigerator and bake as directed.

Optional Add-Ins

• For extra sweetness, fold in chocolate chips, white chocolate chunks, or butterscotch chips.
• Add dried cranberries, raisins, or chopped nuts for a chewy and crunchy contrast.
• A sprinkle of sea salt on top of the icing creates a lovely balance against the sweetness.

These helpful notes give you the flexibility to make the recipe your own while ensuring consistent results every time you bake.

Conclusion of Pumpkin Pie Cookies

Pumpkin pie cookies are the perfect way to bring the cozy flavors of autumn into your kitchen without the fuss of baking a full pie. With their tender texture, balanced sweetness, and warm spices, they embody everything you love about pumpkin pie in a simple, hand-held form. Whether you serve them with cream cheese icing for a bakery-style finish or enjoy them plain with a cup of tea, they never fail to deliver comfort and joy.

What makes this recipe truly special is its balance of flavor and practicality. The pumpkin puree keeps the cookies moist while the spices create that unmistakable holiday aroma. They are easy enough to whip up for a weeknight treat, yet impressive enough to place front and center on a Thanksgiving dessert table. This recipe is one of those dependable gems you will find yourself returning to each year when the leaves start to fall and the craving for pumpkin spice begins.

If you try these pumpkin pie cookies, I would love to hear how they turned out for you. Please leave a comment below and share your experience, and do not forget to leave a star rating so others know how much you enjoyed them. Your feedback helps this recipe reach more bakers and inspires me to keep creating recipes you will love.

And if you are proud of your batch, share a photo on social media and tag it so we can see your creations. These cookies are perfect for Pinterest boards, cozy fall Instagram posts, or a quick share with friends and family on Facebook.

Now I have a question for you: What variation will you try first? Will it be chocolate chips, dried cranberries, or maybe even a drizzle of caramel? Let us know in the comments below. Your twist might just inspire someone else’s next favorite fall treat.

Frequently Asked Questions (FAQ)