Pumpkin Pie Cookies – Soft, Spiced, and Perfectly Sweet
If you love the rich, cozy flavors of pumpkin pie but want something easier (and more snackable), these Pumpkin Pie Cookies are the perfect treat. They combine everything you adore about fall — warm spices, creamy pumpkin, and buttery sweetness — in a soft, melt-in-your-mouth cookie that tastes just like a bite of pumpkin pie.
These cookies are thick, tender, and perfectly spiced with cinnamon, nutmeg, and cloves. Each one delivers that nostalgic pumpkin pie flavor without the hassle of making a full pie crust. You can even top them with a simple cream cheese frosting or a sprinkle of cinnamon sugar for a bakery-style finish.
They’re ideal for cozy fall afternoons, Thanksgiving dessert tables, or anytime you want to fill your kitchen with the comforting scent of pumpkin spice.
Why You’ll Love These Pumpkin Pie Cookies
1. Perfect fall flavor
Warm, spiced pumpkin flavor in every bite — like mini pumpkin pies in cookie form.
2. Soft and chewy texture
Moist, tender centers with lightly crisp edges — everything you want in a fall cookie.
3. Easy to make
No rolling, no chilling, no pie crust — just mix, scoop, and bake.
4. Beautifully spiced
Uses the perfect balance of cinnamon, nutmeg, and cloves for that signature pumpkin pie taste.
5. Great for gatherings
Perfect for Thanksgiving, potlucks, or cozy weekend baking.
6. Customizable
Frost them with cream cheese icing, drizzle with glaze, or roll in cinnamon sugar before baking.
What You’ll Need
You don’t need fancy ingredients to make these pumpkin pie cookies — just pantry staples and a can of pumpkin puree.
For the Cookies:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Optional Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 2 tablespoons butter, softened
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar
- Pinch of cinnamon (optional)
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy — about 2 minutes.
Add the egg yolk, pumpkin puree, and vanilla extract. Beat again until fully combined and creamy.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
This ensures the spices are evenly distributed before adding to the wet ingredients.
Step 4: Combine Wet and Dry Mixtures
Add the dry ingredients to the pumpkin mixture and stir with a spatula or mixer on low speed just until combined.
The dough will be soft and slightly sticky — that’s what keeps the cookies moist.
Tip: Avoid overmixing to keep the cookies tender.
Step 5: Scoop and Shape
Using a cookie scoop or tablespoon, portion out the dough and place on the prepared baking sheet about 2 inches apart.
For a classic pumpkin pie look, lightly flatten the tops with the back of a spoon or your fingers.
If desired, sprinkle the tops with a little cinnamon sugar before baking for added flavor and a golden finish.
Step 6: Bake the Cookies
Bake for 10–12 minutes, or until the edges are set and the tops look slightly puffed.
They may appear soft when removed from the oven — that’s perfect. They’ll firm up as they cool.
Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 7: Make the Frosting (Optional)
In a small bowl, beat the cream cheese and butter together until smooth and creamy.
Add the vanilla and powdered sugar, mixing until fluffy.
For a touch of spice, stir in a pinch of cinnamon.
Step 8: Frost and Serve
Once the cookies have cooled completely, spread a small dollop of frosting on each cookie and swirl it with a knife or spatula.
Dust lightly with cinnamon or nutmeg for a bakery-style finish.
Serve immediately or refrigerate to set the frosting.
Tips for Perfect Pumpkin Pie Cookies
- Use pumpkin puree, not pie filling.
Pumpkin pie filling contains added sugar and spices — you want pure pumpkin for the best texture. - Don’t overbake.
Pumpkin cookies can dry out easily. Take them out when the centers still look soft. - Drain excess pumpkin moisture.
If your puree looks watery, blot it lightly with paper towels before adding it to the batter. - Cool before frosting.
Warm cookies will melt the frosting — be patient and let them cool completely. - Use room-temperature ingredients.
Soft butter and eggs help the dough mix evenly for the perfect texture. - Add texture if you like.
Fold in white chocolate chips, chopped pecans, or toffee bits for extra flavor.
Flavor Variations
Once you’ve made the classic version, try these fun variations:
Maple Frosted Pumpkin Cookies:
Replace vanilla in the frosting with maple syrup for a cozy fall twist.
Pumpkin Pecan Cookies:
Add 1/2 cup chopped toasted pecans to the dough for crunch and nutty flavor.
Chocolate Chip Pumpkin Cookies:
Fold in 3/4 cup semi-sweet or white chocolate chips for a sweeter bite.
Pumpkin Oatmeal Cookies:
Add 1/2 cup quick oats for heartier texture and a rustic touch.
Pumpkin Snickerdoodle Cookies:
Roll the dough balls in cinnamon sugar before baking for a spiced sugar crust.
Serving Suggestions
These Pumpkin Pie Cookies are wonderful served:
- With a warm mug of coffee, tea, or apple cider
- On a Thanksgiving dessert platter
- Alongside vanilla ice cream or whipped cream
- As edible gifts — pack in festive boxes or jars for friends and family
They’re equally delicious frosted or plain, making them perfect for both casual snacking and special occasions.
How to Store and Reheat
Room Temperature:
Keep unfrosted cookies in an airtight container for up to 3 days.
Refrigerator:
Store frosted cookies in the fridge for up to 5 days.
Let them sit at room temperature for 10 minutes before serving for the best texture.
Freezer:
You can freeze both baked and unbaked cookies.
- For baked cookies: Freeze in layers with parchment paper between them for up to 2 months.
- For unbaked dough: Scoop onto a tray, freeze until solid, then store in a freezer bag. Bake from frozen, adding 1–2 extra minutes.
Make-Ahead Option
You can prepare the dough ahead of time and refrigerate it for up to 24 hours.
When ready to bake, let the dough rest at room temperature for 15–20 minutes, then scoop and bake as directed.
If you’re making them for an event, bake and freeze the cookies, then frost them fresh the day you plan to serve.
Troubleshooting
Cookies spreading too much:
The dough may be too warm. Chill it for 15 minutes before baking.
Cookies dry or cakey:
Use accurate measurements and avoid overbaking. Pumpkin adds moisture, but too much flour can make them dense.
Frosting too runny:
Add a little more powdered sugar or chill the frosting for 10–15 minutes.
Too much pumpkin flavor:
Balance it by slightly increasing sugar or adding a bit more vanilla.
Frequently Asked Questions
Can I make these gluten-free?
Yes! Use a 1:1 gluten-free flour blend with xanthan gum for a perfect texture.
Can I make them dairy-free?
Yes. Substitute butter with vegan butter and use dairy-free cream cheese for the frosting.
Can I skip the frosting?
Absolutely. They’re delicious plain or with a sprinkle of cinnamon sugar.
Can I use pumpkin pie spice instead of individual spices?
Yes — use 1 1/2 teaspoons pumpkin pie spice in place of the cinnamon, nutmeg, and cloves.
Can I double the recipe?
Definitely. The recipe doubles well for holiday baking or sharing.
Nutrition Information (Approximate per Cookie)
- Calories: 145
- Protein: 2g
- Fat: 6g
- Carbohydrates: 20g
- Sugar: 10g
- Fiber: 1g
(Values vary depending on frosting and mix-ins.)
Why This Recipe Works
These cookies combine the cozy flavor of pumpkin pie with the simplicity of a drop cookie.
The pumpkin puree keeps them soft and moist, while the blend of spices brings that unmistakable fall aroma and flavor.
Cream cheese frosting adds richness and a slight tang, perfectly balancing the sweetness.
Unlike traditional pumpkin pie, these cookies bake quickly and require no crust — making them both effortless and satisfying.
Every bite delivers that nostalgic pumpkin spice warmth, ideal for chilly days and cozy evenings.
Tips for Customizing Your Cookie Routine
- Create a Fall Cookie Bar:
Offer different toppings — frosting, cinnamon sugar, and chocolate drizzle — for guests to decorate. - Make Pumpkin Sandwich Cookies:
Spread frosting between two cookies for an extra indulgent treat. - Gift Them:
Stack frosted cookies in parchment-lined jars and tie with ribbon for homemade gifts. - Holiday Twist:
Add a dash of maple syrup or sprinkle crushed graham crackers on top for a pie-inspired finish. - Serve with Beverages:
Pair with coffee, chai, or hot cocoa for the ultimate fall dessert moment.
Final Thoughts
These Pumpkin Pie Cookies are everything you love about pumpkin season in a soft, chewy, perfectly spiced cookie. They’re simple enough for everyday baking yet special enough for fall gatherings and holidays.
With their cozy aroma, creamy frosting, and tender texture, they’ll become a staple in your fall baking rotation — no pie crust required.
Warm, spiced, and utterly delicious — these cookies are the taste of autumn in every bite.