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
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
- 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.
- 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.
- 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.
- Add Wet Ingredients to Cookie Dough: To the creamed mixture, beat in the 1 large egg and 2 tsp vanilla extract until just combined.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
