Best Pumpkin Pie Cookies: Soft, Chewy & Full of Fall Spice Recipe

Introduction

These Best Pumpkin Pie Cookies are soft, chewy, and packed with warm fall spices. Perfect for cozy afternoons or sharing with friends, they combine classic pumpkin pie flavors into a delightful cookie treat.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1 cup canned pumpkin puree (not pie filling)
• 1/3 cup brown sugar
• 1 tsp pumpkin pie spice
• 1/4 tsp cinnamon
• 1/4 cup cream cheese, softened
• 2 tbsp heavy cream
• 1/2 tsp vanilla extract (for frosting)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats. Ensure the unsalted butter, egg, and cream cheese are at room temperature for the best texture.
2. Step 2: In a medium bowl, whisk together the all-purpose flour and salt until well combined. Set aside.
3. Step 3: In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar on medium speed for 2-3 minutes, until light, fluffy, and pale.
4. Step 4: Beat in the egg and vanilla extract until just combined.
5. Step 5: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until no streaks of flour remain. Avoid overmixing to keep the cookies tender.
6. Step 6: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart. Bake for 10-12 minutes, until edges are lightly golden and centers are set but still soft.
7. Step 7: Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before frosting.
8. Step 8: To make the pumpkin frosting, beat together softened cream cheese, pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, heavy cream, and vanilla extract in a medium bowl until smooth. Add more cream if the frosting is too thick.
9. Step 9: Once cookies are fully cooled, spread a generous amount of frosting on each cookie. Optionally, dust with a pinch of cinnamon or nutmeg for extra flavor.
10. Step 10: Store the frosted cookies in an airtight container in the refrigerator.

Tips & Variations

• Use room temperature ingredients to ensure a smooth dough and creamy frosting.
• Add chopped pecans or walnuts to the dough for a crunchy texture.
• Swap cream cheese frosting with a simple powdered sugar glaze for a lighter finish.
• If frosting is too thick, add heavy cream a teaspoon at a time until spreadable.

Storage

Keep frosted Pumpkin Pie Cookies in an airtight container in the refrigerator for up to 3-4 days. Before serving, let them come to room temperature for about 15-20 minutes to soften the frosting and enhance flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, but you’ll need to cook and puree fresh pumpkin until smooth before using. Make sure it’s well-drained to avoid extra moisture in the dough.

How do I prevent the cookies from spreading too much?

Chilling the dough for 30 minutes before baking can help control spreading, and be careful not to overmix the dough.

Best Pumpkin Pie Cookies: Soft, Chewy & Full of Fall Spice Recipe

---

★★★★★

4.4 from 104 reviews

• Author: Luna
• Total Time: 32 minutes
• Yield: Approximately 24 cookies 1x

Pin Recipe

Print Recipe

Description

These Best Pumpkin Pie Cookies are soft, chewy, and bursting with warm fall spices. Featuring a tender pumpkin-spiced cookie base topped with a creamy pumpkin frosting, they bring the comforting flavors of pumpkin pie to a delightful handheld treat perfect for autumn gatherings and cozy days.

---

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg, room temperature
• 2 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1 cup canned pumpkin puree (not pie filling)

Frosting

• 1/4 cup cream cheese, softened
• 1 cup canned pumpkin puree
• 1/3 cup brown sugar
• 1 tsp pumpkin pie spice
• 1/4 tsp cinnamon
• 2 tbsp heavy cream
• 1/2 tsp vanilla extract

---

Instructions

1. Prepare for Baking: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats. Ensure unsalted butter, large egg, and cream cheese are all at room temperature for optimal texture.
2. Whisk Dry Ingredients: In a medium bowl, whisk together the 2 1/2 cups all-purpose flour and 1/2 tsp salt until well combined. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the 1 cup softened unsalted butter and 3/4 cup granulated sugar on medium speed for 2-3 minutes, until the mixture is light, fluffy, and pale.
4. Add Wet Ingredients to Cookie Dough: To the creamed mixture, beat in the 1 large egg and 2 tsp vanilla extract until just combined.
5. Combine Wet and Dry Ingredients for Cookies: Gradually add the whisked dry ingredients to the wet mixture, mixing on low speed until no streaks of dry flour remain. Be careful not to overmix; overmixing can lead to tough cookies.
6. Scoop and Bake Cookies: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each. Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set. The cookies will still be soft when removed from the oven.
7. Cool Cookies: Once baked, let the cookies cool on the baking sheets for about 5 minutes before carefully transferring them to a wire rack to cool completely. Ensure cookies are entirely cool before frosting.
8. Prepare Pumpkin Frosting/Filling: While cookies cool, prepare the frosting: In a medium bowl, use an electric mixer to beat together 1/4 cup softened cream cheese, 1 cup canned pumpkin puree, 1/3 cup brown sugar, 1 tsp pumpkin pie spice, 1/4 tsp cinnamon, 2 tbsp heavy cream, and 1/2 tsp vanilla extract until smooth and creamy. If too thick, add more heavy cream 1 tsp at a time.
9. Frost and Finish Cookies: Once cookies are completely cool, spread a generous dollop of the pumpkin frosting onto each cookie using an offset spatula or butter knife. Optionally, lightly dust with additional ground cinnamon or nutmeg for garnish.
10. Storage Instructions: Store frosted Pumpkin Pie Cookies in an airtight container in the refrigerator for up to 3-4 days. For best flavor and texture, allow them to come to room temperature for 15-20 minutes before serving.

Notes

• Use canned pumpkin puree, not pumpkin pie filling, for the best flavor and consistency.
• Ensure butter, egg, and cream cheese are at room temperature to achieve a smooth, creamy dough and frosting.
• Avoid overmixing the cookie dough to maintain tenderness and avoid tough cookies.
• Allow cookies to cool completely before frosting to prevent melting the frosting.
• Adjust the frosting consistency by adding extra heavy cream 1 tsp at a time if it’s too thick.
• Store cookies refrigerated and bring to room temperature before serving for optimal taste.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pumpkin pie cookies, fall cookies, pumpkin spice cookies, soft pumpkin cookies, chewy cookies, pumpkin frosting, autumn desserts