Pumpkin Pie Cookie – what if I told you that you could capture the comforting essence of a holiday classic and transform it into a delightful, handheld treat? I’m truly excited to share with you a recipe that does just that, offering all the warmth and spice of your favorite autumnal dessert in an incredibly convenient and utterly delicious cookie form. This isn’t just any cookie; it’s a culinary hug, perfect for those crisp fall days or any time you crave that distinctive blend of pumpkin and warm spices.
Historically, pumpkin pie has been a cornerstone of American Thanksgiving and autumn celebrations, symbolizing harvest and gratitude. Our delightful Pumpkin Pie Cookie takes that cherished tradition and innovates, bringing the iconic flavors to a new generation of dessert lovers. People adore this dish because it beautifully marries the soft, chewy texture of a perfect cookie with the rich, creamy, and subtly spiced notes of a classic pumpkin pie filling. It’s incredibly satisfying, offering a sophisticated flavor profile that appeals to both nostalgic palates and those seeking something new and exciting. Plus, the convenience of a cookie means you can enjoy that comforting pumpkin pie experience without baking an entire pie, making it ideal for gatherings, lunchboxes, or a simple, indulgent moment just for yourself. I truly believe you’re going to fall in love with these!
Ingredients:
- For the Soft & Chewy Pumpkin Pie Cookies:
- 2 ½ cups (300g) all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves (or a total of 1 ½ teaspoons pumpkin pie spice if preferred, instead of individual spices)
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, softened to room temperature
- ½ cup (100g) granulated sugar
- ¾ cup (150g) packed light brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (240g) pumpkin puree (not pumpkin pie filling), drained of excess liquid if very wet
- For the Cream Cheese Frosting:
- 8 ounces (226g) full-fat cream cheese, softened to room temperature
- ½ cup (113g) unsalted butter, softened to room temperature
- 3-4 cups (360-480g) powdered sugar, sifted, depending on desired sweetness and consistency
- 1 teaspoon pure vanilla extract
- Pinch of salt
Preparing the Pumpkin Pie Cookie Dough:
- First things first, let’s get our kitchen ready for some serious baking! Preheat your oven to 375°F (190°C). While the oven is warming up, line a few baking sheets with parchment paper or silicone baking mats. This is a crucial step for preventing sticking and ensuring your beautiful cookies lift off easily after baking. I always find having everything prepped makes the baking process so much smoother and more enjoyable.
- In a medium bowl, we’re going to whisk together all of our dry ingredients. This includes the 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, ½ teaspoon of ground ginger, ¼ teaspoon of ground nutmeg, ⅛ teaspoon of ground cloves, and ½ teaspoon of salt. Giving these a good whisk ensures that all the leavening agents and warming spices are evenly distributed throughout the flour. You want every bite of your Pumpkin Pie Cookie to have that perfect balance of flavor, and thorough mixing here is the secret! Set this bowl aside for a moment.
- Now, let’s move on to the wet ingredients. In a large bowl, using either a stand mixer fitted with a paddle attachment or a hand mixer, cream together the ½ cup (113g) of softened unsalted butter with the ½ cup (100g) of granulated sugar and ¾ cup (150g) of packed light brown sugar. You’ll want to beat these on medium speed for about 2-3 minutes, until the mixture is light, fluffy, and noticeably paler in color. This creaming process incorporates air into the butter and sugar, which contributes to the soft texture of our finished cookies. Don’t rush this step; it’s fundamental for truly soft Pumpkin Cookies.
- Once your butter and sugars are beautifully creamed, add the large egg and 1 teaspoon of pure vanilla extract to the bowl. Continue to beat on medium speed until everything is well combined and smooth, scraping down the sides of the bowl as needed to ensure no bits are left unincorporated. The vanilla really amps up the cozy factor in these cookies, so don’t skimp on that good quality extract!
- Next, we’ll incorporate the star of the show: the pumpkin puree. Add 1 cup (240g) of pumpkin puree to the wet ingredients. It’s super important to use pure pumpkin puree, not pumpkin pie filling, as the latter contains added sugars and spices that will throw off the balance of our recipe. Also, if your pumpkin puree seems particularly watery, I recommend draining any excess liquid using a fine-mesh sieve lined with cheesecloth for about 15-20 minutes before adding it. This prevents the cookies from becoming too cakey or spreading too much in the oven. Mix on low speed until the pumpkin is just combined with the other wet ingredients. Overmixing at this stage can develop the gluten too much, leading to tougher cookies, and we are aiming for those glorious soft Pumpkin Pie Cookies!
- Now it’s time to bring our dry and wet ingredients together. Gradually add the dry ingredient mixture (from step 2) to the wet ingredients in the large bowl, mixing on low speed until just combined. You want to mix until there are no streaks of flour visible, but be very careful not to overmix. Overmixing develops gluten, which can make your cookies tough, and we’re aiming for a tender, soft, and chewy texture. Once combined, give the bowl a final scrape with a spatula to ensure everything is incorporated. The dough will be quite soft and sticky, which is perfectly normal for a pumpkin cookie dough.
- To help our cookies maintain their shape and prevent excessive spreading during baking, I highly recommend chilling the dough. Cover the bowl with plastic wrap and refrigerate it for at least 30 minutes. If you have the time, an hour is even better! This chilling period also allows the flavors to meld beautifully, making for a more delicious cookie. This is a game-changer for chewy Pumpkin Spice Cookies.
Baking the Pumpkin Pie Cookies:
- Once your dough has chilled, it’s time to bake! Retrieve the dough from the refrigerator. Using a medium cookie scoop (about 1.5 to 2 tablespoons per scoop), drop rounded balls of dough onto your prepared baking sheets, leaving about 2 inches between each cookie. The dough might still be a little sticky, but the scoop will make the process much easier and ensure uniform cookie sizes, which leads to even baking.
- Place the baking sheets into your preheated 375°F (190°C) oven. Bake for 10-12 minutes. The exact baking time can vary slightly depending on your oven, so keep a close eye on them. You’re looking for cookies that are set around the edges but still appear slightly soft and puffy in the center. They won’t brown significantly, but they should look cooked through. The scent of warm pumpkin and spices filling your kitchen will be an irresistible indicator that they’re almost ready!
- Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. They will be delicate straight out of the oven, so this brief cooling period on the hot sheet allows them to firm up slightly. After 5 minutes, carefully transfer the cookies to a wire rack to cool completely. It’s really important that these Pumpkin Cookies are entirely cool before we frost them, otherwise, our beautiful cream cheese frosting will just melt right off! Patience is a virtue here, I promise it’s worth the wait.
Preparing the Cream Cheese Frosting:
- While our delicious Pumpkin Pie Cookies are cooling, let’s whip up that irresistible cream cheese frosting! In a large bowl, using your stand mixer with the paddle attachment or a hand mixer, combine the 8 ounces (226g) of softened full-fat cream cheese and ½ cup (113g) of softened unsalted butter. It’s crucial that both the cream cheese and butter are at room temperature; this ensures a perfectly smooth and lump-free frosting. Beat these two together on medium speed for about 2-3 minutes until the mixture is incredibly smooth and creamy, with no lumps of cream cheese remaining. Scrape down the sides of the bowl frequently to ensure everything is evenly mixed.
- Next, we’ll gradually add the powdered sugar. I always recommend sifting your powdered sugar before adding it; this prevents any pesky lumps from forming in your frosting, ensuring a silky-smooth finish. Start by adding 3 cups of the sifted powdered sugar to the cream cheese and butter mixture, beating on low speed until just incorporated. Once it starts to come together, increase the speed to medium and beat for another 1-2 minutes until fluffy.
- Add 1 teaspoon of pure vanilla extract and a tiny pinch of salt to the frosting. The salt helps to balance the sweetness and really brings out the rich flavor of the cream cheese. Beat for another minute or so until everything is perfectly combined and the frosting is light and fluffy.
- At this point, assess the consistency and sweetness of your frosting. If you prefer a thicker frosting or a sweeter taste, gradually add the remaining 1 cup of sifted powdered sugar, a little at a time, beating after each addition until you reach your desired consistency. Some people prefer a slightly thinner frosting that’s easy to spread, while others like a thicker frosting for piping. Adjust to your personal preference! This luscious cream cheese frosting is the perfect complement to our soft Pumpkin Pie Cookies.
Assembling and Decorating Your Pumpkin Pie Cookies:
- Once your Pumpkin Pie Cookies are completely, utterly cool – I can’t stress this enough! – it’s time for the fun part: frosting! You can either spread the frosting generously onto each cookie using an offset spatula or a butter knife, creating a beautiful swirl. Or, if you’re feeling fancy, you can transfer the frosting to a piping bag fitted with your favorite tip (a large round or star tip works wonderfully for a professional look) and pipe beautiful swirls or dollops onto each cookie. I love a good swirl; it makes each cookie feel extra special.
- For an extra touch of elegance and flavor, you can lightly dust the frosted cookies with a tiny sprinkle of ground cinnamon or a very fine grating of fresh nutmeg. This not only adds visual appeal but also enhances that quintessential pumpkin pie spice aroma and taste. These cookies are absolutely perfect for fall gatherings, holiday treat plates, or simply enjoying with a warm cup of coffee or tea on a crisp autumn afternoon.
- These delightful Pumpkin Pie Cookies with Cream Cheese Frosting are best stored in an airtight container in the refrigerator for up to 3-4 days due to the cream cheese frosting. Allow them to come closer to room temperature for about 15-20 minutes before serving for the best texture and flavor experience. Trust me, the wait is worth it for that soft cookie and creamy, dreamy frosting. Enjoy every single bite of your homemade, incredibly satisfying Pumpkin Pie Cookie creation!
Conclusion:
So, there you have it, my dear fellow bakers! We’ve journeyed through the steps, absorbed the aroma, and now it’s time to reflect on why this particular recipe isn’t just another item on your baking list, but truly a quintessential experience you absolutely must undertake. This isn’t merely a cookie; it’s a culinary hug, a warm embrace on a chilly afternoon, and a delightful symphony of flavors that manages to capture the very essence of comfort and joy in every single bite. The magic of this recipe lies in its uncanny ability to marry the velvety, spiced goodness of a classic pumpkin pie with the chewy, satisfying texture of your favorite drop cookie. It’s truly the best of both worlds, requiring far less fuss than a traditional pie, yet delivering all the beloved, iconic flavors we crave during the fall season and beyond. I’ve found that these treats are not just delicious, but they also evoke a wonderful sense of nostalgia, bringing back memories of family gatherings, cozy evenings, and the simple pleasures of homemade goodness. They’re incredibly versatile, fitting perfectly into a holiday spread, a casual weeknight dessert, or even a delightful surprise for a potluck.
What I particularly adore about this Pumpkin Pie Cookie is its incredible simplicity combined with its profound impact. You get all that glorious pumpkin spice flavor – cinnamon, nutmeg, ginger, cloves – perfectly balanced and infused throughout a soft, tender cookie that practically melts in your mouth. Forget about soggy crusts or complicated latticework; here, the joy is in the straightforward process and the undeniably delicious outcome. They are consistently a crowd-pleaser, disappearing from plates faster than I can bake them, and eliciting oohs and aahs from anyone lucky enough to try one. I truly believe that once you experience the delightful chewiness, the aromatic spices, and that distinct pumpkin flavor, you’ll understand why this recipe has become a staple in my own kitchen and why I’m so passionate about sharing it with you. It’s an effortless way to bring the spirit of the season right into your home, filling your kitchen with an intoxicating aroma that’s almost as good as the cookies themselves. It’s an invitation to slow down, savor the moment, and enjoy the pure, unadulterated pleasure of a freshly baked goodie.
Serving Suggestions and Creative Twists!
Now, let’s talk about how to make these beauties even more special, or how to enjoy them to their fullest. While they are utterly phenomenal straight out of the oven, still warm and slightly gooey, don’t underestimate their charm once they’ve cooled. They firm up beautifully, becoming perfectly portable and ideal for sharing. For an extra touch of decadence, I highly recommend serving them alongside a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. The contrast of the cool creaminess with the warm, spiced cookie is simply divine. If you’re a coffee or tea lover, these cookies are the absolute perfect companion for your morning brew or an afternoon pick-me-up. Imagine a cozy Sunday morning, a steaming mug, and one of these soft, spiced delights – pure bliss! They’re also fantastic for lunchboxes, road trips, or as a thoughtful homemade gift for friends and neighbors, spreading warmth and cheer wherever they go.
But wait, there’s more! Don’t be afraid to get creative with variations. A simple dusting of powdered sugar adds an elegant touch, or you could drizzle them with a cream cheese glaze for an extra layer of sweetness and tang. For those who love a bit of texture, a sprinkle of chopped pecans or walnuts on top before baking would be fantastic. Feeling adventurous? You could even fold in some white chocolate chips or a touch of candied ginger into the dough for different flavor dimensions. During the holiday season, I sometimes add a pinch of allspice or cardamom to elevate the spice profile even further. The beauty of this base recipe is its flexibility; it’s a wonderful canvas for your own culinary imagination. Think about different sprinkles for various occasions, or even a hint of orange zest to brighten the pumpkin flavor. The possibilities are truly endless, and each small tweak can lead to a whole new delicious experience. You can even try pressing a few extra spices onto the top before baking for an extra visual and aromatic pop.
Your Turn to Bake and Share!
So, my friends, now it’s your turn. I’ve shared my heart and soul in bringing this recipe to you, and now I genuinely want to see you bring it to life in your own kitchen. Please, oh please, give these incredible cookies a try! Trust me, you won’t regret it. They are simple enough for even beginner bakers to master, yet impressive enough to wow even the most discerning palates. Once you’ve baked your batch, I would absolutely love to hear about your experience. Did you make any variations? What did your family and friends think? Did they become an instant hit? Share your stories, your triumphs, and even your funny baking mishaps in the comments or on social media! Snap a photo and let the world see your delicious creations. Your feedback not only brightens my day but also inspires other home bakers in our wonderful community. Let’s spread the joy of homemade goodness, one delicious Pumpkin Pie Cookie at a time. This recipe is more than just ingredients and instructions; it’s an invitation to create memories, share laughter, and enjoy the simple, profound pleasure of baking something truly special from scratch. Happy baking, everyone!
Delicious Pumpkin Pie Cookies: Your New Favorite Fall Bake
Imagine capturing the comforting essence of a holiday classic and transforming it into a delightful, handheld treat. This recipe offers all the warmth and spice of your favorite autumnal dessert in an incredibly convenient and utterly delicious cookie form. Historically, pumpkin pie has been a cornerstone of American Thanksgiving and autumn celebrations. Our delightful Pumpkin Pie Cookie takes that cherished tradition and innovates, bringing the iconic flavors to a new generation. People adore this dish because it beautifully marries the soft, chewy texture of a perfect cookie with the rich, creamy, and subtly spiced notes of a classic pumpkin pie filling. It’s incredibly satisfying, appealing to both nostalgic palates and those seeking something new. Plus, the convenience of a cookie means you can enjoy that comforting pumpkin pie experience without baking an entire pie, making it ideal for gatherings, lunchboxes, or a simple, indulgent moment.
Ingredients
-
2 ⅔ cups (337g) all-purpose flour
-
1 tablespoon pumpkin spice
-
½ teaspoon salt
-
3 oz (86g) cream cheese, room temperature
-
12 tablespoons (6oz) unsalted butter, room temperature
-
½ cup (110g) granulated sugar
-
½ cup (112g) brown sugar, packed
-
1 large egg yolk, room temperature
-
1 teaspoon vanilla extract
-
⅓ cup (78g) coarse sugar for rolling
-
1 large egg, room temperature
-
¼ cup (56g) brown sugar
-
pinch table salt
-
½ teaspoon pumpkin spice
-
¼ cup (2oz) whole milk
Instructions
-
Step 1
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats. -
Step 2
In a medium bowl, whisk together 2 ½ cups all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1 tsp ground cinnamon, ½ tsp ground ginger, ¼ tsp ground nutmeg, ⅛ tsp ground cloves (or 1 ½ tsp pumpkin pie spice), and ½ tsp salt. Set aside. -
Step 3
In a large bowl, cream ½ cup (113g) softened unsalted butter with ½ cup (100g) granulated sugar and ¾ cup (150g) packed light brown sugar for 2-3 minutes until light and fluffy. -
Step 4
Beat in 1 large egg and 1 tsp pure vanilla extract until well combined, scraping down bowl sides. -
Step 5
Add 1 cup (240g) pumpkin puree (drained if very wet) to the wet ingredients; mix on low speed until just combined. Do not overmix. -
Step 6
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined and no flour streaks remain. Do not overmix. The dough will be soft and sticky. -
Step 7
Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes (up to 1 hour) to help maintain shape and meld flavors. -
Step 8
Once chilled, use a medium cookie scoop (1.5-2 tbsp) to drop rounded dough balls onto prepared baking sheets, leaving 2 inches between cookies. -
Step 9
Bake for 10-12 minutes at 375°F (190°C). Cookies are done when edges are set and centers are slightly soft and puffy. They won’t brown significantly. -
Step 10
Remove from oven and cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely before frosting. -
Step 11
For the Cream Cheese Frosting: In a large bowl, beat 8 oz (226g) softened full-fat cream cheese and ½ cup (113g) softened unsalted butter on medium speed for 2-3 minutes until smooth and creamy. -
Step 12
Gradually add 3-4 cups (360-480g) sifted powdered sugar (starting with 3 cups), beating on low until incorporated, then on medium until fluffy. -
Step 13
Add 1 tsp pure vanilla extract and a pinch of salt. Beat for another minute until light and fluffy. Adjust consistency/sweetness with remaining powdered sugar if desired. -
Step 14
Once cookies are completely cool, spread or pipe frosting generously onto each cookie. Optionally, dust with ground cinnamon or fresh nutmeg. -
Step 15
Store frosted cookies in an airtight container in the refrigerator for up to 3-4 days. Allow to come closer to room temperature for best serving.
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.
