Pumpkin Pie Cookies: Delicious Fall Flavor in Every Bite!

Pumpkin Pie Cookie –

Imagine capturing the very essence of autumn’s most beloved dessert and transforming it into a delightful, handheld treat.

That’s precisely the magic we’re unwrapping today! For generations, pumpkin pie has reigned supreme as the quintessential symbol of fall, gracing our Thanksgiving tables and warming our hearts with its spiced, creamy filling and flaky crust. It’s a flavor profile deeply woven into the fabric of American culinary tradition, evoking cherished memories of family gatherings and crisp, golden afternoons spent with loved ones.

But what if you could experience all that nostalgic comfort and aromatic spice without the fuss of baking an entire pie? What if that familiar, comforting taste could be enjoyed anytime, anywhere, in a perfectly portioned, wonderfully chewy package? That’s where the ingenious Pumpkin Pie Cookie truly shines! People adore this dish because it masterfully blends the rich, warm flavors of cinnamon, nutmeg, ginger, and cloves, all reminiscent of a classic pumpkin pie, into a soft, cake-like cookie. It’s the ultimate convenience meets tradition, offering a burst of seasonal flavor that’s both deeply satisfying and incredibly easy to share. Get ready to embrace your new favorite autumn indulgence!

this Recipe

Ingredients:

• All-Purpose Flour: 2 ½ cups (300g) – I always recommend weighing your flour for precision; it genuinely makes a huge difference in the final texture of your Pumpkin Pie Cookies. This ensures consistent results every time.
• Baking Soda: 1 teaspoon – This powerful leavening agent helps our cookies rise beautifully and contributes significantly to that characteristic soft and chewy texture we’re aiming for. It reacts with the acidic pumpkin puree to create lift.
• Baking Powder: ½ teaspoon – A little extra lift ensures these cookies are wonderfully soft, pillowy, and retain their delightful shape without spreading too thin.
• Salt: ½ teaspoon – Essential for balancing the sweetness, cutting through the richness, and enhancing all those delicious pumpkin pie spice flavors. Don’t skip it!
• Ground Cinnamon: 2 teaspoons – The absolute star spice, bringing a comforting warmth and an unmistakable aroma that immediately transports you to autumn.
• Ground Ginger: 1 teaspoon – Adds a lovely, zesty, slightly peppery kick that pairs perfectly with the sweetness of pumpkin and rounds out the spice blend.
• Ground Nutmeg: ½ teaspoon – For that classic, aromatic depth that is synonymous with pumpkin pie. If you have whole nutmeg, freshly grated is always superior and truly elevates the flavor!
• Ground Cloves: ¼ teaspoon – A little goes a long way to provide a rich, warm, and complex note. Be careful not to use too much, as it can be quite potent.
• Ground Allspice: ¼ teaspoon (optional, but highly recommended for that true “pumpkin pie” profile) – This spice wonderfully rounds out the entire blend, offering notes that hint at cinnamon, nutmeg, and cloves all in one.
• Unsalted Butter: 1 cup (226g), softened to room temperature – Make sure it’s truly soft, but not melted, for the best creaming results. This is crucial for incorporating air and creating a tender cookie.
• Granulated Sugar: 1 cup (200g) – Provides essential sweetness, contributes to the cookie’s structure, and helps with browning.
• Light Brown Sugar: ½ cup (100g), packed – Adds wonderful moisture, chewiness, and a subtle molasses flavor that complements pumpkin so well. Packing it ensures you get the right amount.
• Large Egg: 1, at room temperature – Helps bind all the ingredients together, adds richness, and contributes to the cookie’s texture and tenderness.
• Pumpkin Puree: ½ cup (120g) – Make absolutely sure it’s 100% pure pumpkin, not pumpkin pie filling. Pumpkin pie filling has added spices and sweeteners that will throw off the recipe. If your puree seems very watery, you can drain any excess moisture by pressing it gently with a paper towel.
• Vanilla Extract: 1 teaspoon – A touch of good quality vanilla extract always enhances the overall flavor profile, adding a subtle warmth and sweetness.

For the Cream Cheese Frosting:

• Cream Cheese: 8 ounces (226g), full-fat, softened to room temperature – This is absolutely essential for that tangy, rich, and utterly irresistible frosting. Full-fat cream cheese yields the best texture and flavor.
• Unsalted Butter: ½ cup (113g), softened to room temperature – Works in harmony with the cream cheese to create a luscious, spreadable texture for your frosting. Just like the cream cheese, proper softening is key.
• Powdered Sugar (Confectioners’ Sugar): 3-4 cups (360-480g), sifted – Start with 3 cups and gradually add more until you reach your desired consistency and sweetness. Sifting is crucial here to avoid any lumps in your smooth frosting!
• Vanilla Extract: 1 teaspoon – Complements the pumpkin flavors beautifully and adds a lovely depth to the frosting.
• Ground Cinnamon: ¼ teaspoon (optional, for an extra spice kick in the frosting) – If you love a really robust spice profile, adding a pinch of cinnamon to the frosting takes it to the next level, reinforcing the “Pumpkin Pie Cookie” theme.

Preparing the Pumpkin Pie Cookie Dough

1. Whisk Dry Ingredients: In a medium-sized mixing bowl, take a moment to thoroughly whisk together the 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, ½ teaspoon of salt, 2 teaspoons of ground cinnamon, 1 teaspoon of ground ginger, ½ teaspoon of ground nutmeg, ¼ teaspoon of ground cloves, and the optional ¼ teaspoon of ground allspice. It’s crucial that these dry ingredients are thoroughly combined and evenly distributed, as this ensures the leavening agents and spices are uniform throughout your Pumpkin Pie Cookie dough, resulting in consistent flavor and rise in every bite. Set this bowl aside for now, ready to be incorporated.
2. Cream Butter and Sugars: Now, in a large mixing bowl, using an electric mixer (whether it’s a stand mixer fitted with the paddle attachment or a reliable handheld mixer), begin to beat the 1 cup of softened unsalted butter with the 1 cup of granulated sugar and the ½ cup of packed light brown sugar. Start on a low speed to combine the ingredients without making a mess, then gradually increase the speed to medium-high. Beat this mixture for a solid 2-3 minutes until it transforms into a texture that is light, wonderfully fluffy, and noticeably pale in color. This creaming step is incredibly important as it incorporates a significant amount of air into the butter, which is the secret to giving your Pumpkin Pie Cookies their signature wonderfully soft and tender texture. Don’t rush this step!
3. Add Wet Ingredients: Once your butter and sugars are perfectly creamed, reduce the mixer speed to low. Carefully add the 1 large room temperature egg, the ½ cup of pumpkin puree, and 1 teaspoon of vanilla extract to the creamed butter mixture. Continue to beat on low speed only until these wet ingredients are just combined. It’s important to be careful not to overmix at this stage, as excessive mixing can start to develop the gluten in the flour too early and lead to tougher cookies. Use a rubber spatula to scrape down the sides of the bowl to ensure everything is thoroughly incorporated and there are no hidden pockets of unmixed ingredients. It’s perfectly normal if the mixture looks a little curdled or separated at this point due to the liquid content of the pumpkin puree; it will come together beautifully once the dry ingredients are added.
4. Gradually Add Dry Ingredients: With the mixer still on low speed to prevent a flour cloud, begin to gradually add the previously whisked dry ingredient mixture to the wet ingredients. Add it in about three separate additions, mixing only until just combined after each addition. The goal here is gentle incorporation. Once all of the flour mixture has been added to the bowl, mix only until no visible streaks of dry flour remain in the dough. The moment the dough comes together and looks uniform, stop mixing immediately. Overmixing the dough develops gluten, which can result in Pumpkin Pie Cookies that are less tender, more tough, and not as delightful as they should be.
5. Chill the Dough: This is a step you absolutely do not want to skip! Once your dough is mixed, cover the bowl tightly with plastic wrap and transfer it to the refrigerator. Allow the cookie dough to chill for at least 1 hour, though it can happily chill for up to 24 hours. Chilling is a critical and non-negotiable step for these Pumpkin Pie Cookies! It serves multiple important purposes: it allows the flavors to meld and deepen, the flour has ample time to fully hydrate, and most importantly, it prevents the cookies from spreading too much during baking. This chilling period ensures your cookies are thick, wonderfully chewy, and packed with full-bodied pumpkin and spice flavor. If you attempt to bake the dough without chilling, your cookies are highly likely to be thin, flat, and spread out too much.

Baking the Perfect Pumpkin Pie Cookies

6. Preheat Oven and Prepare Baking Sheets: Once your cookie dough has been sufficiently chilled and you’re ready to bake, preheat your oven to 350°F (175°C). While the oven is heating, take two large baking sheets and line them with parchment paper or silicone baking mats. This crucial step prevents the cookies from sticking to the pan and makes for incredibly easy cleanup afterward, ensuring your beautiful Pumpkin Pie Cookies slide right off.
7. Scoop the Dough: Using a medium cookie scoop (which typically holds about 1.5 tablespoons of dough), scoop rounded balls of the chilled dough onto the prepared baking sheets. Make sure to leave ample space, about 2 inches, between each cookie dough ball. The dough will be a bit sticky, but the chilling process helps to make it much more manageable. If you find it too sticky, you can lightly flour your hands. Resist the urge to flatten these dough balls; they are designed to spread naturally in the oven, creating that perfect soft and puffy Pumpkin Pie Cookie shape.
8. Bake the Cookies: Place one baking sheet at a time into your preheated oven. Bake for approximately 10-14 minutes. The exact baking time will vary depending on the calibration of your oven and the size of your scooped cookies. Look for visual cues: the edges of the cookies should appear lightly golden and set, while the centers should still look slightly soft and wonderfully puffy. It’s vital not to overbake these Pumpkin Pie Cookies! They are meant to be incredibly soft and tender, and overbaking will cause them to dry out and lose their signature chewy texture.
9. Cool on Baking Sheets: Once your cookies are beautifully baked, carefully remove the baking sheets from the oven. Allow the Pumpkin Pie Cookies to cool undisturbed on the baking sheets for about 5 minutes. This brief cooling period on the warm sheet allows them to firm up slightly and finish setting, making them much easier to handle without breaking.
10. Transfer to Wire Rack: After the initial 5 minutes of cooling on the baking sheets, carefully transfer the warm Pumpkin Pie Cookies to a wire cooling rack using a spatula. Arrange them in a single layer on the rack to allow for proper air circulation. They must be completely cool before you even think about applying the frosting! If you try to frost them while they are still warm, your delicious cream cheese frosting will melt and slide right off, creating a messy situation rather than a delightful one. Patience is a virtue here.

Crafting the Cream Cheese Frosting

11. Prepare Ingredients for Frosting: Before you begin, it is absolutely essential that your 8 ounces of full-fat cream cheese and ½ cup of unsalted butter are at proper, consistent room temperature. This is not a suggestion; it is crucial for achieving a smooth, lump-free, and perfectly creamy frosting. If your ingredients are too cold, your frosting will inevitably turn out clumpy, difficult to spread, and won’t have that luscious texture we’re after for these Pumpkin Pie Cookies. Plan ahead by taking them out of the refrigerator at least an hour before you start.
12. Beat Cream Cheese and Butter: In a large mixing bowl, using your electric mixer, begin to beat the softened cream cheese and butter together. Start on a low speed to combine, then increase to medium speed and beat for a good 2-3 minutes. The goal here is to achieve a mixture that is completely smooth and creamy, with absolutely no lumps of cream cheese remaining. This step requires dedication. Periodically, use a rubber spatula to scrape down the sides and bottom of the bowl to ensure that all ingredients are thoroughly combined and no unmixed bits are hiding.
13. Gradually Add Powdered Sugar: With your mixer on a low speed to prevent a “sugar cloud,” gradually add the 3-4 cups of sifted powdered sugar. Add it in increments, about 1 cup at a time. After each addition is mostly incorporated, you can increase the speed to medium-high and beat for about 1 minute before adding the next cup. Sifting the powdered sugar is non-negotiable here; this simple step prevents those annoying little lumps and ensures your frosting is silky-smooth and beautiful. Continue this process until all the powdered sugar is added and the frosting looks thick, fluffy, and holds its shape.
14. Add Flavoring and Finish: Now for the final touches! Add 1 teaspoon of vanilla extract and, if you’re craving that extra layer of spice in your frosting, the optional ¼ teaspoon of ground cinnamon. Beat on medium-high speed for another 1-2 minutes until the frosting is gloriously light, airy, and wonderfully fluffy. This final whipping incorporates air and makes the frosting incredibly spreadable and delightful. Take a moment to taste and adjust the sweetness or cinnamon if desired. If the frosting feels too thick for your liking, you can add a tiny splash (about 1 teaspoon at a time) of milk or cream until it reaches your desired consistency. Conversely, if it seems too thin, gradually add a little more sifted powdered sugar until it thickens up.

Assembling Your Pumpkin Pie Cookies

15. Frost the Cooled Cookies: This is arguably the most satisfying part of making these delightful Pumpkin Pie Cookies! Once your cookies are completely, thoroughly cool (and I can’t stress “completely cool” enough), it’s time to generously frost them. You can use a small offset spatula or even a simple butter knife to spread a dollop of that luscious cream cheese frosting over each cookie. For a more elegant or professional presentation, you can transfer your frosting to a piping bag fitted with your favorite decorative tip and pipe beautiful swirls onto the cookies. The key here is patience; ensuring the cookies are truly cold is paramount to prevent your beautiful frosting from melting and sliding right off.
16. Optional Garnish for Extra Flair: For an extra touch of elegance, texture, and flavor that truly enhances the “Pumpkin Pie Cookie” experience, you can lightly dust the frosted cookies with a tiny pinch of ground cinnamon using a fine-mesh sieve. Alternatively, consider sprinkling some finely chopped candied pecans or walnuts over the frosting. These garnishes not only make your cookies look incredibly appealing but also add another delightful layer of crunch and nutty flavor, taking them from wonderful to absolutely extraordinary.
17. Serve and Store: Your delectable Pumpkin Pie Cookies are best enjoyed at room temperature. Allowing them to sit out for a little while lets the cream cheese frosting soften slightly and allows all those wonderful pumpkin and spice flavors to fully bloom and meld together, creating the ultimate sensory experience. Due to the cream cheese in the frosting, any leftover cookies must be stored in an airtight container in the refrigerator to maintain freshness and safety. They will keep well for up to 3-4 days this way. If you want to savor them for an extended period, these cookies freeze beautifully for up to 1 month. Simply arrange them in a single layer in an airtight container, separating layers with parchment paper. When you’re ready to enjoy them, thaw them overnight in the refrigerator before bringing them to room temperature for serving. Enjoy every single bite of your homemade Pumpkin Pie Cookies!

Conclusion:

And there you have it, my friends! We’ve journeyed together through the simple yet utterly delightful process of creating what I firmly believe will become your new favorite autumn (and honestly, year-round) treat. If you’ve been on the fence about tackling a new baking project, let me assure you, this is the one to jump into headfirst. This isn’t just any cookie; it’s a hug in edible form, a warm embrace of fall flavors that will transport you straight to cozy evenings by the fireplace, even if it’s still 80 degrees outside.

What makes this particular recipe a true must-try? Well, for starters, it captures the very essence of that beloved holiday pie – that creamy, spiced pumpkin goodness – and transforms it into a convenient, handheld delight. No fuss with pie crusts, no lengthy baking times for a whole pie, just pure, unadulterated flavor in every bite. The texture is what truly sets it apart: a perfectly soft, slightly chewy center that yields to a delicate crispness around the edges, all enveloped in that irresistible blend of cinnamon, nutmeg, ginger, and cloves. The aroma alone as these bake is enough to make your entire home smell like a bustling autumn festival, drawing everyone to the kitchen with promises of deliciousness. It’s the kind of cookie that makes you close your eyes and just savor the moment, a miniature masterpiece that delivers maximum comfort.

But the magic doesn’t stop there! While these cookies are absolutely phenomenal on their own, straight from the cooling rack, I’ve got a few suggestions to elevate your experience even further. Imagine sinking your teeth into a warm Pumpkin Pie Cookie alongside a steaming mug of spiced chai latte or a rich, dark roast coffee – pure bliss! For an extra decadent touch, try serving them à la mode with a scoop of vanilla bean ice cream, allowing the cold creaminess to perfectly complement the warm, spiced cookie. A dollop of homemade whipped cream, perhaps infused with a hint of maple syrup or a dash of bourbon, would also be an incredible accompaniment. Don’t shy away from experimenting with garnishes either; a sprinkle of toasted pecans or candied walnuts can add a delightful crunch and nutty depth, while a light dusting of powdered sugar makes them look incredibly inviting on any dessert platter.

Endless Possibilities for Enjoyment

Feeling a bit adventurous? Consider a simple glaze made from powdered sugar, a splash of milk, and a tiny drop of maple extract to drizzle over the cooled cookies for an extra layer of sweetness and shine. Or, for those who love a bit of tang, a thin cream cheese frosting would transform these into an even richer, more cake-like treat. Think about incorporating some mini chocolate chips into the dough next time for a chocolate-pumpkin fusion that’s surprisingly delicious, or perhaps a swirl of caramel for an added layer of sticky sweetness. These cookies are also incredibly versatile for gifting. Stack a few in a cute box, tie it with a festive ribbon, and you’ve got a homemade present that will bring joy to anyone lucky enough to receive it. They make fantastic additions to bake sales, potlucks, or simply as a thoughtful treat for your neighbors.

My hope is that this recipe inspires you to preheat your oven and dive into the wonderful world of seasonal baking. There’s something profoundly satisfying about creating something so delicious from scratch, especially when the results are this universally adored. Don’t be afraid to make them your own – perhaps a little extra ginger for a bolder kick, or a touch of allspice for a different aromatic profile. The beauty of baking is in the experimentation and the joy of sharing your creations. So, please, I urge you, gather your ingredients, put on your favorite apron, and bake a batch of these glorious cookies this week.

Share Your Baking Journey!

And when you do, I would absolutely love to hear all about your experience! Did you try a new variation? What was your favorite part of making them? Did they disappear as quickly as they did in my kitchen? Share your photos and your feedback in the comments below or tag me on social media – nothing makes me happier than seeing your baking successes come to life. Let’s spread the warmth and deliciousness of this amazing recipe far and wide. Happy baking, everyone, and get ready to fall in love with the ultimate autumn confection!

Pumpkin Pie Cookies: Delicious Fall Flavor in Every Bite!

Imagine capturing the very essence of autumn’s most beloved dessert and transforming it into a delightful, handheld treat. This ingenious cookie blends the rich, warm flavors of cinnamon, nutmeg, ginger, and cloves, reminiscent of a classic pumpkin pie, into a soft, cake-like cookie. It’s the ultimate convenience meets tradition, offering a burst of seasonal flavor that’s both deeply satisfying and incredibly easy to share.

Prep Time
45 Minutes

Cook Time
25 Minutes

Total Time
30 Minutes

Servings
24 cookies

Ingredients

• 2 ⅔ cups all-purpose flour (337g)
• 1 tablespoon pumpkin spice
• ½ teaspoon salt
• 3 oz cream cheese, room temperature (86g)
• 12 tablespoons unsalted butter, room temperature (6oz)
• ½ cup granulated sugar (110g)
• ½ cup brown sugar, packed (112g)
• 1 large egg yolk, room temperature
• 1 teaspoon vanilla extract
• ⅓ cup coarse sugar for rolling (78g)
• 1 large egg, room temperature
• ¼ cup brown sugar (56g)
• pinch table salt
• ½ teaspoon pumpkin spice
• ¼ cup whole milk (2oz)

Instructions

1. Step 1
   In a medium bowl, whisk together 2 ⅔ cups all-purpose flour, 1 tablespoon pumpkin spice, and ½ teaspoon salt. Set aside.
2. Step 2
   In a large bowl, beat 8 tablespoons (from the total 12 tbsp) softened unsalted butter with ½ cup granulated sugar and ½ cup packed brown sugar for 2-3 minutes until light and fluffy.
3. Step 3
   Reduce mixer speed to low. Add 1 large room temperature egg and 1 teaspoon vanilla extract to the creamed butter mixture. Beat until just combined. Scrape down bowl sides.
4. Step 4
   Gradually add the whisked dry ingredients to the wet ingredients in about three additions, mixing on low speed until just combined after each. Mix only until no dry flour streaks remain, then stop.
5. Step 5
   Cover the dough tightly with plastic wrap and chill in the refrigerator for at least 1 hour (up to 24 hours). This is crucial for flavor and texture, and to prevent spreading.
6. Step 6
   Once dough is chilled, preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats.
7. Step 7
   Using a medium cookie scoop (approx. 1.5 tbsp), scoop rounded dough balls onto prepared baking sheets, leaving 2 inches between each. Bake one sheet at a time for 10-14 minutes, until edges are lightly golden and centers are slightly soft and puffy. Do not overbake.
8. Step 8
   Remove from oven and let cookies cool on baking sheets for 5 minutes. Then, transfer them to a wire cooling rack to cool completely before frosting. This is essential to prevent frosting from melting.
9. Step 9
   Ensure 3 oz softened cream cheese and 4 tablespoons (remaining from total 12 tbsp) softened unsalted butter are at room temperature. In a large bowl, beat them together with an electric mixer for 2-3 minutes until completely smooth and creamy. Scrape down the bowl.
10. Step 10
    On low speed, gradually add ¼ cup brown sugar, a pinch of table salt, ½ teaspoon pumpkin spice, and ¼ cup whole milk. Beat until combined. Then add 1 teaspoon vanilla extract and beat on medium-high for 1-2 minutes until light and fluffy. Adjust consistency with a splash more milk if needed.
11. Step 11
    Once cookies are completely cool, generously spread the cream cheese glaze over each cookie. For extra flair, you can lightly dust with ground cinnamon or sprinkle with finely chopped candied pecans/walnuts.
12. Step 12
    Serve cookies at room temperature. Due to the cream cheese, store any leftovers in an airtight container in the refrigerator for 3-4 days. Cookies can be frozen for up to 1 month; thaw overnight in the refrigerator before bringing to room temperature.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.