Pumpkin Pie Cookies
Soft, spiced, and loaded with pumpkin flavor, these Pumpkin Pie Cookies combine the cozy essence of classic pumpkin pie with the chewy comfort of homemade cookies. Perfect for fall gatherings, they fill your kitchen with the warm aroma of cinnamon and nutmeg.
Equipment
- mixing bowls
- Whisk
- Electric mixer
- spatula
- Baking sheets
- Parchment paper
- Cookie scoop
- wire rack
Ingredients
Cookie Dough
- 2 cups all-purpose flour spoon and level for accuracy
- 1 teaspoon baking soda ensures proper rise
- ½ teaspoon baking powder adds lightness
- 1 teaspoon pumpkin spice or make your own blend
- ½ teaspoon salt enhances all flavors
- 1 cup unsalted butter softened to room temperature
- 1 cup brown sugar packed, creates chewiness
- ½ cup granulated sugar balances moisture
- 1 large egg room temperature works best
- 1 teaspoon vanilla extract pure, not imitation
- 1 cup pumpkin puree not pie filling
- ½ cup chopped nuts optional – pecans or walnuts
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Whisk together the flour, baking soda, baking powder, pumpkin spice, and salt in a medium bowl.
- Cream the butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
- Beat in the egg and vanilla extract until smooth.
- Mix in the pumpkin puree until fully combined. The batter will be wet—this is normal.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in chopped nuts if using.
- Drop spoonfuls of dough onto baking sheets, spacing about 2 inches apart. Bake 15–18 minutes until edges are set and tops crack slightly.
- Cool cookies on baking sheet for 5 minutes, then transfer to a wire rack to cool completely (about 30 minutes).
Notes
For extra flavor, brown the butter before creaming, then cool before using. Chill dough for 30 minutes in warm kitchens to prevent spreading. Try adding a maple glaze or cream cheese frosting for a festive touch. Store cookies in an airtight container for up to one week or freeze for up to 3 months.