This recipe for Pumpkin Pie Cookies is packed with the flavors of fall – but in cookie form! Rich pumpkin taste, vibrant spices, and a soft, chewy, cake-like texture make fall cookies these irresistible. A cream cheese frosting takes these cookies over the top and balances out the flavors with a creamy, tangy finish.
Halloween has come and gone – did you do anything fun? It’s been snowing like crazy here and died down just enough for us to sneak out of our cozy house to go trick or treating. Luckily, we got into the Halloween spirit by making these soft pumpkin pie cookies.
Nothing tastes more like fall to me than pumpkin. And while I’m not quite in the pumpkin pie mood juuuust yet, these pumpkin pie cookies are a nice first step toward getting me into the holiday season. They’re super soft, moist, and full of spicy fall flavors that will start getting you into that sweater-weather mood. And they're the perfect addition to your Thanksgiving dessert table. Ingredients
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Key Ingredients
The ingredients here are pretty straightforward. Here are a few of the standouts:
- All-purpose and spelt flour. I’ve experimented a bit with the flour types in these pumpkin cookies and landed on using a mixture of all-purpose flour and spelt flour. Spelt is a whole grain and has a nutty flavor and an airy texture. It’s a good source of fiber, protein, and vitamins, and has great health benefits, like increased circulation, improved immune system, and lowered blood sugar and cholesterol levels.
I love the way the spelt flour adds just a slightly heartier texture to these cookies, while still keeping them really soft. If you can't find spelt flour though, don't sweat it. Using only all-purpose flour is completely fine. - Granulated sugar and brown sugar. These cookies also use a mix of granulated sugar and brown sugar. I didn't want them to be too rich, but I felt a touch of brown sugar really complimented the pumpkin flavor here.
- Pumpkin puree. Make sure you use pure pumpkin puree and not pumpkin pie filling here. Pie filling comes with lots of added sugar and spices, which would be overkill for these cookies.
- Spices. Nothing says fall like pumpkin pie spice, cinnamon, ginger, cardamom and cloves.
- Cream cheese frosting. Technically you could serve these cookies without the cream cheese frosting, but for me, this is a non-negotiable. The frosting 100% makes these cookies. Please don't skip it!
How To Make Pumpkin Pie Cookies
Making this simple pumpkin pie spice cookie recipe is easy. Here's how they come together:
- Mix the wet ingredients. To start, cream the sugars and butter together, then add your eggs, vanilla, and pumpkin and mix well. (Use an electric hand mixer or a stand mixer with the paddle attachment for this.)
- Combine the dry ingredients. Next, in a separate bowl, combine your dry ingredients: the 2 flours, salt, spices, baking powder, and baking soda.
- Combine. Slowly add the dry ingredients to the wet ingredients and mix until everything is just combined.
I will warn you – this cookie dough is WET! And, a bit sticky. It’s a little tricky to handle and you’ll probably need a cookie scoop, or at the very least, two spoons to scoop your cookie dough piles out onto the pan. But I will tell you: the wetness is what makes them turn out so moist and soft and they are well worth the mess! Just take your time and be patient with the dough. - Form the cookies and bake. Using your cookie scoop, or a spoon, scoop the cookie dough into small mounds onto a parchment-lined cookie sheet. Then, bake for about 10 minutes before taking them out of the oven. Transfer the cookies to a surface lined with wax paper to cook (this could be your countertop, a cookie sheet, or a cutting board). You'll want to allow the pumpkin cookies to cool completely before icing them.
- Make the cream cheese icing. Combine your cream cheese, powdered sugar, butter, and vanilla in a small bowl and stir until well combined. You could also use a hand mixer to do this.
- Ice the cookies. Once the pumpkin cookies have completely cooled, ice your cookies with the cream cheese frosting.
Frequently Asked Questions
Using pumpkin puree in this cookie dough makes it very moist. Your dough will be thick and sticky when formed so you'll likely need a cookie scoop to form your cookies.
The cookies should be stored in the refrigerator in an air-tight container. They should last 5-7 days.
Give these Soft Pumpkin Spice Cookies a try! They’re the perfect dessert for Thanksgiving. Or just to get you in that gobble-gobble mood.
Let me know if you’ve tried these cookies by tagging me on Instagram! And don't forget to tell me what you think of them in the comments below!
More Delicious Cookie Recipes!
- Halloween Candy Monster Cookies
- Brown Butter Snickerdoodle Cookies With Vanilla And Maple
- Soft Ginger Molasses Cookies
- Chocolate-Dipped Orange And Almond Shortbread Cookies
- Soft Sour Cream Sugar Cookies
- Chocolate Chip Walnut Cookies
- Marshmallow Chocolate Chip Cookies
- Brown Butter Rice Krispie Treats
- The BEST Small Batch Chocolate Chip Cookies
- Easy Mexican Cookie Recipe
Recipe
Soft And Chewy Pumpkin Pie Cookie Recipe
Ingredients
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 cup butter softened
- 1 egg at room temperature
- 1 teaspoon vanilla
- 1 ½ cups pure pumpkin puree
- 2 ¼ cups all purpose flour
- ½ cup spelt flour
- ½ tsp salt
- 1 ½ teaspoon pumpkin pie seasoning
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ tsp cloves
- ½ teaspoon ground cardamom
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Cream Cheese Frosting
- 4 oz cream cheese, softened
- ¼ cup butter, softened
- 2 cups powdered sugar (confectioner's sugar)
- 1 ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper or a slip mat.
- In a medium bowl, combine the brown sugar and granulated sugars. Add the cup of softened butter and cream until mixture becomes light creamy. Add the egg, vanilla and pumpkin and continue mix until well combined.
- In a separate bowl, combine the 2 flours, salt, spices, baking powder and baking soda. Stir well. Slowly add the dry mix to the creamed mixture and stir until combined.
- Scoop small spoonfuls of the cookie dough onto the baking sheet. (Dough will be a bit moist so a cookie scoop works well for this.)
- Bake cookies for 9-11 minutes.
- Remove from oven and allow to cool on a wire rack for 30 minutes.
- While cookies are cooling, make your cream cheese frosting. Combine all frosting ingredients in a medium bowl and mix until well combined and creamy. (Use a hand mixer or a stand mixer with the whisk attachment for this
- Once cookies are completely cooled, add the icing to each cookie.
- Enjoy immediately, or allow icing to harden a bit and store in an air-tight container in the refrigerator for 4-5 days.
Notes
- This pumpkin pie cookie dough is a fairly wet dough. Do your best to form the dough into balls or mounds - using a cookie scoop helps with this process!
- Allow cookies to cool completely before icing. If you ice them when they are still warm it may cause the cookie to break apart.
- Store cookies in an air-tight container in the fridge for 5-7 days.
Nutrition
Brucey says
Looks great, good with bourbon