These pumpkin pie cookies are like tiny bites of autumn! Soft, sweet, and packed with warm spices, they’re perfect for chilly days and cozy gatherings.
They remind me of the classic pumpkin pie but are way easier to grab and munch on. I love to enjoy them with a hot cup of apple cider—so yummy! 🎃
Key Ingredients & Substitutions
Butter: Unsalted butter is preferred for better control over the salt content. If you’re out, you can use margarine. Just be aware that it might slightly change the texture.
Pumpkin Puree: Canned pumpkin puree is great for convenience! If you want to go fresh, you can roast and puree your own pumpkin. Just make sure it’s not too watery!
Spices: Cinnamon, ginger, nutmeg, and cloves give these cookies their warm flavors. If you don’t have all the spices, you can use pumpkin pie spice as a substitute—about 2 teaspoons should do the trick!
Eggs: If you need an egg substitute, try 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). This will help keep the cookies moist.
How Do You Achieve the Perfect Cookie Base?
The cookie base needs to be just right for these treats. You want it slightly crispy on the outside and soft on the inside. Here’s how to nail it:
- Be sure to cream the butter and sugar well; it should turn light in color and fluffy.
- Don’t overmix the dough once you add the flour. Just mix until it comes together; this keeps the cookies tender.
- Roll the dough into balls but flatten them slightly. This helps them bake evenly and gives a nice base for the pumpkin filling.
- Watch the baking time closely, checking for a light golden edge. Overbaking can make them too hard!
How to Make Pumpkin Pie Cookies
Ingredients You’ll Need:
For the Cookie Base:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Pumpkin Filling:
- 3/4 cup canned pumpkin puree
- 1/3 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1 large egg (for pumpkin filling)
For Topping:
- Whipped cream, for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 20-25 minutes to bake, plus additional time for cooling. You’ll have delicious pumpkin pie cookies ready in under an hour!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Make the Cookie Dough:
In a large mixing bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. This usually takes about 2-3 minutes. Then, beat in 1 egg and the vanilla extract until everything is well combined.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, mixing until a dough forms. Don’t overmix; just combine until everything is incorporated!
4. Shape the Cookies:
Roll the dough into small balls, about 1 tablespoon each, and place them on the prepared baking sheet. Flatten each ball slightly with your fingers or the bottom of a glass to create a nice base for the pumpkin filling.
5. Bake the Cookie Base:
Bake the cookies for about 10-12 minutes or until they are lightly golden around the edges. When they’re done, remove them from the oven and let them cool slightly on the baking sheet.
6. Prepare the Pumpkin Filling:
While the cookies are cooling, it’s time to prepare the pumpkin filling! In a bowl, mix together the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, and the remaining egg until everything is smooth and well combined.
7. Fill and Bake Again:
Spoon a small dollop of the pumpkin filling (about 1 teaspoon) onto the center of each baked cookie. Return the cookies to the oven and bake for an additional 8-10 minutes, or until the pumpkin filling is set.
8. Cool and Garnish:
After baking, remove the cookies from the oven and let them cool completely on a wire rack. Once they are cool, top each cookie with a swirl of whipped cream to finish!
9. Time to Enjoy:
Serve your delicious pumpkin pie cookies and watch them disappear! They’re perfect for sharing with friends and family or simply enjoying on a cozy afternoon.
Now, you’ve got the perfect little treats that capture all the flavors of pumpkin pie in a delightful cookie form!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you have fresh pumpkin, roast it until tender, then puree it. Just be sure to drain any excess moisture before using it in the recipe, as too much water can affect the filling’s consistency.
Can I Make These Cookies Gluten-Free?
Yes, you can use a gluten-free all-purpose flour blend as a substitute for regular flour! Just make sure it’s a blend that includes xanthan gum, or add a teaspoon of xanthan gum if your blend doesn’t contain it.
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 them for several months—just be sure to layer them with parchment paper to prevent sticking!
Can I Add Nuts or Chocolate Chips?
Definitely! Feel free to mix in some chopped pecans or walnuts for added crunch, or even chocolate chips for a sweet twist. Just be mindful of how much you add, as it might change the texture of the cookies slightly. About 1/2 cup should work well!
