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Pumpkin Pie Cookies

Pumpkin Pie Cookies

These soft and chewy Pumpkin Pie Cookies capture the essence of autumn with warm pumpkin flavor and classic pumpkin pie spices. Perfectly tender with a melt-in-your-mouth texture, they are easy to make and ideal for holiday gatherings, snacks, or cozy fall treats.

  • Total Time: 27 minutes
  • Yield: 24 cookies 1x

Ingredients

Scale

Wet Ingredients

  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) brown sugar, packed
  • 1 large egg
  • 1 cup (225g) pumpkin puree (preferably pure pumpkin, not pie filling)
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 2 cups (250g) all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Instructions

  1. Prepare Your Ingredients: Gather all your ingredients, ensuring the butter is softened but not melted. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
  2. Mix Wet Ingredients: In a large bowl, cream together the softened butter and brown sugar until fluffy. Then beat in the egg, pumpkin puree, and vanilla extract until well combined and smooth.
  3. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until evenly mixed.
  4. Create the Dough: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cookies tender.
  5. Portion and Bake: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
  6. Bake and Cool: Bake for 10-12 minutes or until edges are set and centers appear slightly soft. Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Use pure pumpkin puree instead of pumpkin pie filling to control sugar and flavor.
  • Do not overbake; cookies firm up as they cool, so slightly underbake for soft texture.
  • Chilling the dough for 30 minutes can help prevent spreading and improve flavor.
  • Use freshly ground spices for the best aroma and taste.
  • Adjust brown sugar to customize sweetness without losing moisture.
  • Optional add-ins: nuts, chocolate chips, or additional spices like ginger or cardamom.
  • For a festive touch, top with cream cheese glaze or powdered sugar.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 10-12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (if gluten-free flour blend is used)

Nutrition

  • Serving Size: 1 cookie
  • Calories: 120
  • Sugar: 9g
  • Sodium: 110mg
  • Fat: 5g
  • Saturated Fat: 3g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 25mg

Keywords: pumpkin pie cookies, soft cookies, fall dessert, pumpkin spice cookies, autumn treats, gluten-free pumpkin cookies