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

Introduction

These Pumpkin Pie Cookies are soft, chewy, and packed with warm fall spices. Perfect for cozy gatherings or a special treat, they combine classic pumpkin pie flavors with the delight of a cookie. Topped with a creamy pumpkin frosting, they’re sure to become a seasonal favorite.

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. Make sure the butter, egg, and cream cheese are at room temperature for the best texture.
2. Step 2: In a medium bowl, whisk together the flour and salt until well combined. Set aside.
3. Step 3: Using an electric mixer, cream together the softened butter and granulated sugar on medium speed for 2-3 minutes, until the mixture is light and fluffy.
4. Step 4: Beat in the egg and vanilla extract until just combined.
5. Step 5: Gradually add the dry ingredients to the wet mixture, 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 them 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 them to a wire rack to cool completely before frosting.
8. Step 8: While cookies cool, prepare the pumpkin frosting. Beat together cream cheese, pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, heavy cream, and vanilla extract until smooth. Add more heavy cream 1 teaspoon at a time if too thick.
9. Step 9: Spread a generous dollop of frosting on each cooled cookie. Optionally, dust with a bit of cinnamon or nutmeg for garnish.

Tips & Variations

• Use canned pumpkin puree, not pumpkin pie filling, to control sweetness and spice level.
• For a spicier kick, increase the pumpkin pie spice by 1/2 teaspoon.
• Swap cream cheese frosting for a simple dusting of powdered sugar for a lighter option.
• Chill the dough for 30 minutes before baking to prevent spreading.

Storage

Store the frosted cookies in an airtight container in the refrigerator for up to 3-4 days. Before serving, bring them to room temperature for 15-20 minutes to enjoy the best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but be sure to cook and puree the fresh pumpkin completely to remove excess moisture, or your cookies may turn out too wet.

Can these cookies be frozen?

Yes, you can freeze the unfrosted cookies in an airtight container for up to 3 months. Thaw completely before adding frosting and serving.

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

Print Recipe

★★★★★

4.6 from 448 reviews

These Best Pumpkin Pie Cookies are soft, chewy, and packed with warm fall spices. Perfect for autumn gatherings, these cookies feature a tender pumpkin-infused dough and a creamy pumpkin frosting that captures the cozy flavors of pumpkin pie in a delightful cookie form.

• Author: Lara
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 30 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cookie Dough

• 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)

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, using an electric mixer, 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 texture and flavor.
• Room temperature ingredients help achieve a smooth and creamy dough and frosting.
• Do not overmix the dough to keep the cookies soft and tender.
• Allow cookies to fully cool before frosting to prevent melting or sliding of frosting.
• Adjust the thickness of the frosting by adding more heavy cream if needed.
• Store cookies in the refrigerator and bring to room temperature before serving for optimal texture.

Keywords: Pumpkin Pie Cookies, Fall Cookies, Soft Pumpkin Cookies, Chewy Pumpkin Cookies, Pumpkin Frosting, Autumn Dessert, Holiday Cookies