These Pumpkin Pie Cookies combine the cozy flavors of pumpkin, spice, and sweetness all in one bite! They’re soft, chewy, and perfect for fall.
Making these cookies is super fun! I usually enjoy them warm, maybe with a cup of tea. Trust me, they disappear fast—just like magic! 🎃🍪
Key Ingredients & Substitutions
Canned Pumpkin Puree: This is the star ingredient that adds moisture and flavor. If you prefer fresh, you can use homemade pumpkin puree. Just roast and blend the pumpkin until smooth.
Unsalted Butter: Using unsalted butter gives you better control over the saltiness of the cookies. If you’re dairy-free, you can substitute with a plant-based butter.
Granulated Sugar: You can replace granulated sugar with brown sugar for added depth in flavor, or use a sugar substitute if you’re watching your sugar intake.
Spices: I love the mix of cinnamon, nutmeg, and cloves here, which create that classic pumpkin flavor. If you don’t have ground cloves, you can use allspice instead!
How Do You Get Cookies to Have the Perfect Shape?
To achieve the classic cookie shape with a lovely indentation for filling, follow this simple technique:
- Ensure your dough is chilled slightly before baking; this helps control spreading.
- After applying dough onto the baking sheet, use your thumb or a spoon to press down in the middle to create a well without flattening the cookie too much.
- Keep an eye on your cookies while baking; they should be set but still soft to get that chewy texture.
How to Make Pumpkin Pie Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 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
For Topping:
- Whipped cream or frosting for topping
- Ground cinnamon or pumpkin pie spice for garnish
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prepare and 10-12 minutes to bake. You’ll want to allow some extra time for cooling, so overall, it’s best to set aside about 30-40 minutes to enjoy freshly baked cookies!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While the oven heats, line a baking sheet with parchment paper—this prevents sticking and makes for easier cleanup!
2. Cream Butter and Sugar:
In a large mixing bowl, combine the softened butter and granulated sugar. Using a hand mixer, beat them together until the mixture becomes light and fluffy. This usually takes about 2 minutes.
3. Add Pumpkin and Egg:
Next, beat in the egg, pumpkin puree, and vanilla extract until everything is well mixed and smooth. Don’t rush—take the time to incorporate the ingredients well!
4. Mix Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, nutmeg, cloves, and salt. This helps to evenly distribute the ingredients before combining them with the pumpkin mixture.
5. Combine Mixtures:
Gradually add the dry mixture into the wet pumpkin mixture, mixing until just combined. Be careful not to over-mix; you want the dough to come together without being tough.
6. Scoop and Shape:
Use a tablespoon or cookie scoop to drop the dough onto your prepared baking sheet, placing them about 2 inches apart. This gives the cookies room to spread while baking.
7. Create Indentations:
With your thumb or the back of a small spoon, gently press down in the center of each cookie to create a little well. This is where we’ll add our delicious topping later!
8. Bake the Cookies:
Place the baking sheet in the oven and bake the cookies for 10-12 minutes, or until they are set but still soft to the touch. You’ll know they’re perfect when the edges start to look slightly golden.
9. Cool Down:
Take the cookies out of the oven and allow them to cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.
10. Add Toppings:
Once the cookies are cool, fill the indentation in each cookie with a small dollop of whipped cream or frosting. This adds a creamy, delicious touch!
11. Garnish:
Finally, sprinkle a little ground cinnamon or pumpkin pie spice on top for that extra touch of flavor. It looks pretty too!
12. Enjoy!
Serve your delightful pumpkin pie cookies and enjoy the warm, cozy flavors! They’re perfect for sharing (or not!) with family and friends.
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Just cook and puree a small pie pumpkin until smooth. It needs to be about the same amount as the canned puree for the same flavor and texture.
What If I Don’t Have Ground Cloves?
If you don’t have ground cloves, you can omit them or substitute with an equal amount of allspice or even an extra pinch of cinnamon for warmth.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If they last longer, you can freeze them for up to a month—just make sure to place parchment paper between layers to prevent sticking!
Can I Make These Cookies Gluten-Free?
Absolutely! You can substitute all-purpose flour with a gluten-free flour blend. Just make sure it includes xanthan gum for the best texture.