These Pumpkin Pie Cookies are soft, chewy treats that bring all the cozy flavors of pumpkin pie in a fun and easy cookie form! They are spiced with cinnamon and nutmeg, making them super tasty.
Honestly, who can resist a cookie that tastes like a piece of pie? I love making these in the fall, and they are perfect with a warm cup of tea or coffee—just like hugging a pumpkin! 🎃
Key Ingredients & Substitutions
Canned Pumpkin Puree: This gives the cookies their rich pumpkin flavor. If you’re out of canned, you can use fresh pumpkin puree if you cook and mash it properly, just make sure it’s not too watery!
Granulated Sugar & Brown Sugar: These sugars work together for sweetness and depth. You can use just white sugar if you prefer, or try coconut sugar for a different twist.
Baking Powder & Baking Soda: Both help the cookies rise. If you’re out of one, don’t double up. Just use either baking powder (1 tsp) or baking soda (1/4 tsp); the cookies might end up denser, but still delicious.
Spices: The cinnamon, nutmeg, and ginger create that cozy pumpkin pie flavor. Feel free to swap in pumpkin pie spice if you have it on hand—it usually contains those spices plus more!
What’s the Best Way to Make Sure My Cookies Hold Their Shape?
The key to keeping these cookies from spreading too much is to chill the dough. After mixing, let it sit in the fridge for about 30 minutes. This makes rolling and shaping easier too!
- Use a cookie scoop for uniform size.
- Flatten slightly before baking to create a base for the filling.
- Don’t skip the thumbprint step; it helps to create a nice well for the fluffy pumpkin mixture.
How to Make Pumpkin Pie Cookies
Ingredients You’ll Need:
- For the Cookie Base:
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- For the Toppings:
- Whipped cream, for topping
- Ground cinnamon or pumpkin pie spice, for dusting
How Much Time Will You Need?
This recipe will take about 20 minutes to prep and another 12-15 minutes to bake. After baking, let the cookies cool completely before adding the toppings. Altogether, you’ll have a delicious batch of cookies ready in about 40 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
First, set your oven to 350°F (175°C). While it’s warming up, line a baking sheet with parchment paper or a silicone baking mat to make clean-up easier.
2. Cream the Butters and Sugars:
In a large mixing bowl, use a hand mixer or a wooden spoon to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This makes your cookies soft and chewy!
3. Mix in Pumpkin and Egg:
Add the egg, vanilla extract, and pumpkin puree to the creamed mixture. Mix everything until it’s well combined and smooth. It’s okay if it looks a bit runny—this will help your cookies stay moist!
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, ground cinnamon, nutmeg, ginger, baking powder, baking soda, and salt. Make sure everything is well mixed.
5. Combine Wet and Dry Ingredients:
Now, gradually add the dry ingredient mixture into the pumpkin mixture. Stir just until everything is combined. Be careful not to overmix—this will help keep your cookies soft!
6. Shape the Cookies:
Using a cookie scoop or a tablespoon, drop dough balls onto your prepared baking sheet, leaving some space between them. Flatten each ball slightly with the bottom of a glass or with your fingers for even baking.
7. Create Wells for Filling:
Using your thumb or the back of a small spoon, make a small well in the center of each cookie. This little dip will hold the pumpkin filling!
8. Add Pumpkin Filling:
In a small bowl, mix a few tablespoons of pumpkin puree with a pinch of cinnamon and nutmeg. Spoon a small amount into each well you created in the cookie. This bit is like the pumpkin pie filling!
9. Bake the Cookies:
Pop them in the oven for about 12-15 minutes, or until the edges start to turn golden and the cookies are set in the middle. Keep an eye on them to avoid overbaking!
10. Cool and Top:
Once baked, let the cookies cool completely on a wire rack. Once they are cool, swirl some whipped cream on top of each cookie.
11. Garnish:
Finally, sprinkle a bit of ground cinnamon or pumpkin pie spice over the whipped cream for that perfect finishing touch. It’s time to serve and enjoy your delightful pumpkin pie cookies!
Enjoy your baking adventure! These cookies blend the warm flavors of pumpkin pie into a fun cookie format—perfect for sharing or savoring all on your own!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! You can use fresh pumpkin puree, just make sure it’s cooked and mashed until smooth. You might need to drain some moisture if it’s too watery, so it doesn’t affect the cookie texture.
How Should I Store Leftover Pumpkin Pie Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you prefer, refrigerate them to keep them fresh for about a week. Just let them come to room temperature before serving!
Can I Freeze the Cookie Dough?
Absolutely! You can freeze the dough for up to 3 months. Scoop out the dough balls and place them on a baking sheet to freeze until firm, then transfer to a freezer-safe bag. When ready to bake, just bake from frozen, adding a few extra minutes to the baking time.
What Can I Use If I Don’t Have Baking Powder?
If you don’t have baking powder, you can substitute it with baking soda. Use 1/4 teaspoon of baking soda combined with 1/2 teaspoon of vinegar or lemon juice in the wet ingredients. This will help provide the leavening needed for your cookies!
