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Pumpkin Pie Cookies

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Pumpkin Pie Cookies are a delightful fusion of classic pumpkin pie flavor in a soft, spiced cookie form—perfect for fall baking and holiday treats.

Ingredients

Scale
  • 1 cup canned pumpkin puree
  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • Optional: whipped cream or frosting for topping

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
  3. Add in the egg, vanilla extract, and pumpkin puree. Mix until well combined.
  4. In another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
  5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  6. Drop tablespoon-sized scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake for 10–12 minutes or until the edges are set and the centers look slightly underdone.
  8. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  9. Optionally, top with whipped cream or frosting before serving.

Notes

  • Store cookies in an airtight container for up to 5 days.
  • For extra flavor, drizzle with maple glaze or cream cheese frosting.
  • You can freeze the dough balls and bake them fresh as needed.

Nutrition

Find it online: https://ukfinda.com/pumpkin-pie-cookies/