Pumpkin Pie Cookies 5 Incredible Tricks for Perfect Results
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.
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.