As autumn leaves begin to fall, a cozy aroma often fills our homes, hinting at delicious seasonal treats. If you adore the classic taste of pumpkin pie but crave something bite-sized and easy, these delightful Pumpkin Pie Cookies are calling your name. Imagine a soft, spiced cookie base hugging a creamy, perfectly seasoned pumpkin filling. This recipe delivers all the comfort of fall in a convenient, handheld form, promising a truly irresistible autumn dessert.
Table of Contents
Why You’ll Love These Pumpkin Pie Cookies
This recipe for Pumpkin Pie Spice Cookie truly captures the essence of fall in every bite.
- It beautifully combines all your favorite fall flavors into one irresistible treat.
- Enjoy a wonderfully soft, chewy cookie base infused with brown sugar and spices.
- Each cookie features a luscious, perfectly spiced pumpkin pie filling baked right in.
- These no-fork-needed delights are easy to eat, making them perfect for any occasion.
- They’re a unique and impressive addition to holiday gatherings or casual get-togethers.
- You’ll impress everyone with these unique and flavorful homemade pumpkin cookies.
Ingredients
Gather your ingredients to create these irresistible Pumpkin Pie Cookies. Using quality components ensures the best flavor and texture every time.
For the Cookies:
- ¾ cup unsalted butter, at room temperature
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg, at room temperature
- 1 tablespoon milk
- 2 teaspoons vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cups graham cracker crumbs
For the Pumpkin Filling:
- ⅓ cup pumpkin puree
- 3 tablespoons packed light brown sugar
- 1 large egg
- 1 tablespoon evaporated milk (cream also works!)
- 1 tablespoon all-purpose flour
- 1 teaspoon pumpkin pie spice
Tips for Making the Best Pumpkin Pie Cookies
- Use room temperature butter and eggs for a smooth, uniform dough that bakes evenly.
- Choose pure pumpkin puree, not pumpkin pie mix, which already contains sugar and spices.
- Substitute evaporated milk with regular milk or half-and-half, adjusting the consistency as needed.
- Replace graham cracker crumbs with crushed shortbread cookies or finely ground granola for a twist.
- Make your own pumpkin pie spice by combining cinnamon, nutmeg, ginger, and cloves.
Equipment
Having the right tools makes baking these Pumpkin Pie spice Cookie a breeze.
- A stand mixer with a paddle attachment, or a hand mixer.
- Large baking sheets.
- Parchment paper for non-stick baking.
- A cookie scoop (1 ½ ounce size recommended).
- Various mixing bowls for dough and filling.
- A silicone spatula for scraping.
- A whisk for the pumpkin filling.
- Measuring cups and spoons.
How To Make Pumpkin Pie Cookies
Follow these simple steps to bake your amazing Pumpkin Pie Cookie. This detailed guide ensures a perfect batch every time, even for beginners.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside, ready for your cookie dough.
- In a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the room temperature butter, light brown sugar, and granulated sugar on low speed. Mix until they are just combined, about 1 minute.
- Use a silicone spatula to scrape down the sides and bottom of the bowl, ensuring everything is incorporated. Add the room temperature egg, milk, and vanilla extract, then beat until just combined and smooth.
- Stop the mixer again and scrape down the bowl. Add the all-purpose flour, graham cracker crumbs, baking powder, and salt. Beat on low speed until the ingredients are just combined and no streaks of flour remain, being careful not to overmix.
- Use a 1 ½ ounce cookie scoop to portion out equal amounts of dough. Roll them gently between your hands to smooth out any edges and form neat balls. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Gently flatten the top of each ball slightly with your palm. Press your thumb (or the back of a tablespoon measuring spoon) into the center of each flattened dough disc, creating a wide divot. Place the cookies in the preheated oven and set a timer for 5 minutes for a partial bake.
- While the cookies are partially baked, prepare the rich pumpkin filling. In a small bowl, combine the pumpkin puree, the remaining 3 tablespoons of packed light brown sugar, the second egg, evaporated milk, all-purpose flour, and pumpkin pie spice. Whisk vigorously until all the ingredients are thoroughly combined and smooth.
- After 5 minutes, carefully remove the partially baked cookies from the oven. Using the back of a tablespoon or a ¼ cup measure, gently reshape and widen the divot in the middle of each cookie. You want a clear, wide hole in the center with about a ½-inch border of cookie dough around the outside. Carefully spoon 2 teaspoons of the prepared pumpkin filling into the center of each Pumpkin Pie Cookie divot. Return the baking sheet to the oven. Continue baking for an additional 6 to 8 minutes, or until the cookie edges turn a light golden brown and the pumpkin filling is set and no longer wobbly when gently shaken.
- Once baked, remove the baking sheet from the oven. Allow the pumpkin pie cookies to cool completely on the baking sheet before attempting to move them. Once cool, you can optionally top each with a dollop of whipped cream before serving.
How to Master Pumpkin Pie Cookies
- Chill sticky dough for 15–20 minutes if it’s too soft to roll.
- Use room temperature dairy and eggs for smooth mixing and better texture.
- Reshape the divots after the initial bake while cookies are still warm to form perfect wells.
- Avoid overfilling to prevent the pumpkin mixture from spilling during baking.
- Bake until the filling is set and just slightly wobbly to avoid overbaking.
- Cool cookies completely before stacking to prevent sticking.
- Create a raised border around each divot for perfectly defined cookie edges.
Common Mistakes
- Using too much flour: This can result in dry, crumbly cookies.
- Not scraping bowl sides: Leads to unevenly mixed dough with unincorporated ingredients.
- Overworking the cookie dough: Develops gluten, making cookies tough instead of tender.
- Baking cookies unevenly: Use the same size scoop and rotate your baking sheets for consistent results.
- Storing cookies incorrectly: Can lead to staleness or sogginess.
Serving, Storage & Variations
Serving Suggestions
Serve these delightful Pumpkin Pie Cookies plain for a simple treat, or elevate them with delicious toppings. A dollop of freshly whipped cream is a classic pairing that adds a luxurious touch. You can also dust them with a sprinkle of cinnamon or powdered sugar for extra flair. They are absolutely perfect served alongside a warm cup of coffee, a glass of milk, or a mug of hot apple cider, making them ideal for a cozy autumn afternoon.
Storage Instructions
To keep your Pumpkin Pie Cookies fresh, store them in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to 5 days. If you plan to add whipped cream, do so just before serving, as it doesn’t store well on the cookies. For longer storage, you can freeze the baked cookies (without any toppings) in a single layer until solid, then transfer them to a freezer-safe bag or container for up to 1 month. Thaw at room temperature before enjoying.
Variations
Get creative with your homemade pumpkin cookies using these fun variations.
- Spiced Dough: Add an extra ½ teaspoon of cinnamon or a pinch of nutmeg to the cookie dough for more warmth.
- Chocolate Chip: Fold ½ cup of mini chocolate chips into the cookie dough for a delightful chocolatey twist.
- Caramel Drizzle: Once cooled, drizzle the pumpkin filling with a touch of salted caramel sauce.
- Cream Cheese Swirl: Prepare a simple cream cheese frosting and pipe a small swirl on top of the pumpkin filling after baking and cooling.
- Mini Versions: Use a smaller cookie scoop for bite-sized Pumpkin Pie Cookies, adjusting baking time slightly.
Nutrition
These Pumpkin Pie Cookies offer a delicious seasonal treat that can be enjoyed in moderation. While specific nutritional values depend on exact ingredients and portion sizes, each cookie typically provides a balance of carbohydrates, fats, and protein. The pumpkin puree contributes some dietary fiber and Vitamin A. As with any homemade dessert, this recipe is best enjoyed as part of a balanced diet.
| Nutrient | Per Serving (Estimate) |
|---|---|
| Calories | 200-250 kcal |
| Total Fat | 10-15g |
| Saturated Fat | 6-9g |
| Cholesterol | 30-45mg |
| Sodium | 100-150mg |
| Total Carbs | 25-35g |
| Dietary Fiber | 1-2g |
| Total Sugars | 15-20g |
| Protein | 3-5g |
Note: Nutritional information is an estimate and may vary based on exact ingredients and preparation methods.
FAQ
Can I use fresh pumpkin puree?
Yes, absolutely! Just ensure it’s thick and well-drained to prevent the filling from being too watery.
How long do these cookies last?
When stored properly in an airtight container, they stay fresh for up to 3 days at room temperature or 5 days refrigerated.
Can I make these gluten-free?
You can try substituting a 1:1 gluten-free all-purpose flour blend for the regular flour and ensure your graham cracker crumbs are gluten-free.
Why are my cookies spreading too much?
This often happens if the butter is too warm, the dough isn’t chilled, or too much leavening agent was used.
What if I don’t have pumpkin pie spice?
Combine ¾ teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg, ⅛ teaspoon ground ginger, and a tiny pinch of ground cloves for an easy substitute.
Do these Pumpkin Pie Cookies need to be refrigerated?
While they can be stored at room temperature for a few days, refrigerating them will extend their freshness, especially if your kitchen is warm.
Conclusion
These delightful Pumpkin Pie Cookies truly encapsulate the comforting flavors of autumn in a charming, easy-to-eat package. They offer the best of both worlds: a chewy, spiced cookie and a creamy pumpkin pie filling. We encourage you to try this recipe and bring some seasonal joy into your kitchen. They are perfect for fall celebrations, cozy evenings, or simply to treat yourself. Bake a batch of these unforgettable Pumpkin Pie Cookies today and share your creations with us!
The Best Pumpkin Pie Cookie Recipe – 5 Easy Steps
Equipment
- Oven
- Baking Sheet
- Parchment Paper
- Stand mixer
- Silicone Spatula
- Cookie Scoop
- Small bowl
- Whisk
- Tablespoon Measuring Spoon
Ingredients
Cookie Dough
- 3/4 cup unsalted butter at room temperature
- 1/2 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg at room temperature
- 1 tablespoon milk
- 2 teaspoons vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups graham cracker crumbs
Pumpkin Filling
- 1/3 cup pumpkin puree
- 3 tablespoons light brown sugar packed
- 1 large egg
- 1 tablespoon evaporated milk cream also works!
- 1 tablespoon all-purpose flour
- 1 teaspoon pumpkin pie spice
Instructions
Cookies
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a stand mixer, beat the butter, brown sugar, and granulated sugar together until combined.
- Scrape down the bowl, then add the egg, milk, and vanilla extract; beat until combined.
- Scrape the bowl again, then add the flour, graham cracker crumbs, baking powder, and salt, mixing until just combined with no flour streaks remaining.
- Portion dough into 1 1/2 ounce balls, roll, flatten slightly, and press a wide divot into the center of each; bake for 5 minutes.
Pumpkin Filling
- While the cookies bake, combine the pumpkin puree, brown sugar, egg, evaporated milk, flour, and pumpkin pie spice in a small bowl and whisk until well combined.
- Remove partially baked cookies, reshape the divots, spoon 2 teaspoons of pumpkin filling into each, and bake for 6 to 8 minutes more until cookies are light golden brown and the filling is no longer wobbly.
- Remove from the oven and allow cookies to cool completely before topping with whipped cream, if desired, and serving.