These Pumpkin Pie Cookies are like little bites of fall! With a soft cookie base and the warm flavors of cinnamon and nutmeg, they taste just like pumpkin pie in cookie form!
One of my favorite things? They are perfect for sharing! I love taking them to gatherings and watching everyone smile as they enjoy these cozy treats. 🍂
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is easy and convenient. If you prefer fresh, you can roast and puree a sugar pumpkin instead. Just make sure it’s well strained to remove excess moisture.
Butter: Unsalted butter is my go-to for baking because it allows me to control the saltiness. If you need a dairy-free option, coconut oil or a plant-based butter works wonderfully.
Flour: All-purpose flour is standard for cookies, but if you want to make them gluten-free, use a 1:1 gluten-free flour blend. I’ve had great results with that!
Spices: Classic pumpkin pie spices really enhance the flavor. You can adjust amounts to taste or use a pre-mixed pumpkin pie spice blend if that’s easier for you.
How Do I Get the Perfect Cookie Texture?
Getting the right cookie texture can sometimes be tricky. Here’s what to keep in mind:
- Don’t overmix the dough after adding flour; just mix until it comes together. This helps keep your cookies tender.
- When forming dough balls, be sure not to pack them too tightly. Lightly rolling them helps create a softer texture.
- Pressing a well into the cookie ensures they bake evenly and hold the pumpkin filling well. Make it a nice shallow indentation.
- Keep an eye on them while baking! They should be set on the edges but still soft in the center. Overbaking can lead to dry cookies.
These tips will help you achieve delicious and perfectly textured pumpkin pie cookies! Enjoy baking!
How to Make Pumpkin Pie Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1/2 cup unsalted butter, softened
- 1 1/2 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
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 teaspoon vanilla extract
For Topping:
- Whipped cream, for topping (optional)
- Ground cinnamon or pumpkin pie spice, for garnish (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and about 12-15 minutes to bake. You’ll also want to allow 5-10 minutes for cooling. In total, you can have these delightful cookies ready in about 45 minutes!
Step-by-Step Instructions:
1. Prepare the Oven and Muffin Tin:
Start by preheating your oven to 350°F (175°C). While that’s heating up, grease or line a muffin tin with paper liners to make removing the cookies easier later on.
2. Make the Cookie Dough:
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Using a hand mixer or a sturdy spoon, cream them together until the mixture is light and fluffy. Then, beat in the egg followed by the vanilla extract and pumpkin puree until everything is well mixed.
3. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. This ensures that your spices and baking agents are evenly distributed.
4. Mix Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture, stirring until a soft dough forms. Be careful not to overmix—just mix until they are combined!
5. Shape the Cookies:
Roll the dough into balls that are about 1 to 1.5 inches in size. Place these in your prepared muffin tin and gently flatten each ball slightly. Using your thumb or the back of a spoon, create a shallow well in the center of each cookie for filling.
6. Fill and Bake:
If you’d like, you can spoon a small amount of additional pumpkin pie filling into each indentation. Then, bake the cookies in the preheated oven for about 12 to 15 minutes, or until they are golden brown and set.
7. Cool and Garnish:
Once baked, remove the cookies from the oven and let them cool in the pan for about 5 minutes. Move them to a wire rack to cool completely. Once they’re cooled, top each cookie with a dollop of whipped cream and a sprinkle of cinnamon or pumpkin pie spice, if you like!
8. Serve and Enjoy:
These cookies are now ready to share (or keep all to yourself!) Enjoy every cozy bite of your delightful pumpkin pie cookies!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin puree if you prefer. Just make sure to roast and puree a sugar pumpkin until it’s smooth and well-strained to remove any excess moisture.
How Can I Make These Gluten-Free?
No problem! Substitute regular all-purpose flour with a gluten-free 1:1 baking flour. This will help maintain the texture while keeping the cookies safe for those avoiding gluten.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week or freeze for up to 3 months.
Can I Make the Dough Ahead of Time?
Yes, you can make the dough ahead! Chill the dough in the refrigerator for up to 24 hours before baking. Just let it sit at room temperature for about 15 minutes before shaping and baking for the best results.
