Pumpkin Pie Cookies are a delicious twist on the classic fall favorite. These cookies capture the warm spices like cinnamon, nutmeg, and cloves that make pumpkin pie so comforting, but in a soft, chewy cookie form. You get that lovely pumpkin flavor and a hint of sweetness that feels just right for crisp autumn days.
I love making these cookies when I want a quick treat that brings all the cozy vibes of pumpkin pie without having to bake a whole pie. They’re easy to pop in your mouth and perfect for sharing with friends or family. I usually add a little dollop of cream cheese frosting on top to make them extra special, but they’re tasty just on their own too.
These cookies always spark happy memories for me—warming the kitchen with their spicy aroma and bringing everyone together for a simple snack. If you’re looking for a fun way to enjoy pumpkin flavor this season, give these cookies a try. I promise they’ll become a go-to for your fall baking!
Key Ingredients & Substitutions
Pumpkin Puree: This gives the cookies their moist texture and classic pumpkin flavor. Use canned pumpkin for convenience, or swap with fresh baked and pureed pumpkin if you prefer. Avoid pumpkin pie filling since it’s already sweetened and spiced.
Spices: Cinnamon, nutmeg, ginger, and cloves bring the warm pumpkin pie taste. If you don’t have all the spices, a pumpkin pie spice blend works great as a one-stop option.
Butter & Sugars: Butter adds richness while granulated and brown sugars balance sweetness and moisture. For dairy-free, swap butter with plant-based alternatives, and use coconut sugar if you want a different flavor.
Streusel Topping: The crumbly topping with butter and sugar gives a nice crunch contrast. You can leave it out or add oats for texture variation.
Cream Cheese Frosting: This adds a creamy, tangy finish that pairs perfectly with pumpkin flavors. For a dairy-free version, try using vegan cream cheese, or simply skip the frosting for a simpler cookie.
How Do I Make These Cookies Soft and Moist Without Being Too Wet?
The secret is balancing the pumpkin puree with the right amount of flour and leavening agents.
- Cream the butter and sugars well to trap air, which helps with a light texture.
- Add the pumpkin puree and egg carefully, ensuring they’re fully mixed but don’t overwork the batter once the flour is added to avoid tough cookies.
- Check your flour measurement: too much can dry them out, so spoon and level your flour instead of scooping directly from the bag.
- Baking time matters — watch the cookies closely near the end. They should be set but still soft in the center when you take them out because they continue to bake slightly as they cool.
These tips help keep the cookies tender and soft, just like a pumpkin pie in cookie form!
Equipment You’ll Need
- Mixing bowls – for combining wet and dry ingredients separately and then together.
- Electric mixer or hand mixer – makes creaming butter and sugar quick and smooth.
- Measuring cups and spoons – ensure accurate ingredient amounts for perfect texture.
- Baking sheet or muffin pan – a lined baking sheet works well for cookies; muffin pan if you prefer thicker, muffin-like shapes.
- Cooling rack – helps cookies cool evenly and keeps them from getting soggy.
- Small bowl and fork or pastry cutter – for making the streusel topping easily.
- Spatula or wooden spoon – for folding ingredients together gently.
Flavor Variations & Add-Ins
- Add chocolate chips or white chocolate chunks to add sweetness and texture that pairs nicely with pumpkin.
- Mix in dried cranberries or raisins for a chewy tart twist that brightens the warm spices.
- Swap chopped walnuts for pecans or omit nuts for a smoother cookie texture.
- Try adding a pinch of ground cardamom or allspice for a unique spice twist when you want something different from the usual pumpkin pie spices.
How to Make Pumpkin Pie Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
For the Streusel Topping:
- 1/4 cup all-purpose flour
- 2 tablespoons brown sugar
- 2 tablespoons cold unsalted butter, cubed
- 1/2 teaspoon ground cinnamon
How Much Time Will You Need?
You’ll spend about 15 minutes preparing the dough and toppings, 12-15 minutes baking the cookies, and around 10 minutes for cooling and frosting them. Altogether, expect about 40-45 minutes to make this delicious treat from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Preheat your oven to 350°F (175°C). Line a baking sheet or muffin pan with parchment paper or silicone liners to prevent sticking.
2. Make the Cookie Dough:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Beat in the egg, then add the vanilla extract and pumpkin puree, mixing until smooth.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Gradually add these dry ingredients to the wet ingredients, mixing just until combined. If you’d like, fold in the chopped nuts for added texture.
4. Scoop and Add Streusel Topping:
Drop the cookie dough by tablespoonfuls onto the prepared pan, or fill muffin cups about two-thirds full. To make the streusel topping, combine the flour, brown sugar, cinnamon, and cold cubed butter in a small bowl. Use your fingers or a fork to rub the butter into the dry ingredients until crumbly. Sprinkle a generous amount over each cookie.
5. Bake the Cookies:
Bake for 12-15 minutes until the cookies are set and a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely on a wire rack.
6. Make the Cream Cheese Frosting:
While the cookies cool, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until creamy and fluffy.
7. Frost and Garnish:
Once cookies have cooled, pipe or dollop the cream cheese frosting on top of each cookie. Optionally, sprinkle a little extra cinnamon or chopped nuts for a pretty finish.
8. Serve and Enjoy:
Enjoy your soft and spiced Pumpkin Pie Cookies! Perfect for sharing at fall gatherings or enjoying with a cup of tea on a cozy afternoon.
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! If using fresh pumpkin, roast and puree it first. Make sure it’s well-drained and not watery to keep the cookies from becoming soggy.
How Should I Store Leftover Pumpkin Pie Cookies?
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to a week or freeze for up to 3 months.
Can I Make These Cookies Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that’s suitable for baking, and keep the other ingredients the same.
Is It Okay to Skip the Cream Cheese Frosting?
Definitely! The cookies are delicious on their own with the streusel topping, but the frosting adds a nice creamy, tangy contrast if you’re looking for an extra treat.
