Pumpkin pie cookies are the ultimate fall treat—soft, spiced, and loaded with the cozy flavor you crave this time of year. These cookies bring everything you love about traditional pumpkin pie into a delightful handheld dessert that’s perfect for baby showers, autumn gatherings, and everyday baking.
There’s Something Special About Pumpkin Pie in Cookie Form
Pumpkin pie cookies offer the best of both worlds: the nostalgic flavor of pumpkin pie with the texture and ease of a classic cookie.
Imagine biting into a warm, soft-baked cookie that tastes like a slice of pie—sweet, spiced, and gently crisped around the edges.
That’s exactly what you get with these pumpkin pie cookies.
Whether you’re planning a baby shower, prepping your Thanksgiving dessert table, or just craving a seasonal recipe that’s easy to make and hard to resist, these cookies are a perfect fit.
Why You’ll Love These Pumpkin Pie Cookies
- Soft, chewy, and rich with pumpkin flavor
- Packed with warm fall spices like cinnamon and nutmeg
- Tastes just like pumpkin pie—without the hassle of making a crust
- Easy to freeze and perfect for make-ahead baking
- Great for gifting or stacking on dessert platters
- Delicious with glaze, sugar topping, or even cream cheese frosting
- Bite-sized and elegant for fall-themed baby showers
Ingredients You’ll Need
These pumpkin pie cookies use a handful of simple ingredients, but each one adds something special to the final flavor and texture.
- Pumpkin purée – Provides moisture and authentic pumpkin taste
- Brown sugar – Adds chewiness and caramel-like sweetness
- Butter – Makes the cookies tender and rich
- Egg yolk – Contributes to softness and helps bind the dough
- Pumpkin pie spice – Brings warmth and seasonal flavor
- Vanilla extract – Enhances the natural sweetness
- All-purpose flour – Offers structure to hold the shape
- Baking soda – Helps the cookies rise slightly
- Optional toppings – Pie crust crumbs or cinnamon sugar for extra texture
Always use pure pumpkin purée (not pumpkin pie filling), so you stay in control of the sugar and spice.
Delicious Pumpkin Pie Cookies Recipe
These pumpkin pie cookies are soft, tender, and bursting with autumn flavor. Here’s everything you need to make a batch of your own.
Ingredients
| Ingredient | Amount |
|---|---|
| Unsalted butter (softened) | ½ cup (1 stick) |
| Brown sugar (packed) | ½ cup |
| Granulated sugar | ¼ cup |
| Canned pumpkin (pure) | ⅓ cup |
| Egg yolk | 1 large |
| Vanilla extract | 1 teaspoon |
| All-purpose flour | 1 ½ cups |
| Baking soda | ½ teaspoon |
| Salt | ¼ teaspoon |
| Pumpkin pie spice | 1 teaspoon |
| Cinnamon sugar (optional) | For rolling |
| Pie crust crumble (optional) | For topping |
Be sure to use 100% pure pumpkin for the best pumpkin pie cookie texture and taste.
Step-by-Step Instructions
- Cream the softened butter, brown sugar, and granulated sugar together in a large bowl until light and fluffy.
- Add in the pumpkin purée, egg yolk, and vanilla extract, mixing until smooth.
- In another bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
- Slowly mix the dry ingredients into the wet ingredients until the dough forms.
- Cover and chill the dough for at least 30 minutes. This helps the pumpkin pie cookies keep their shape.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop 1-inch balls of dough and roll in cinnamon sugar or top with pie crust crumbs.
- Arrange cookies on the baking sheet with space in between.
- Bake for 9–11 minutes or until the edges are set and centers look slightly underbaked.
- Cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.
Expert Tips to Nail These Pumpkin Pie Cookies
- Chill the dough to prevent spreading and improve texture
- Use a cookie scoop for consistent, bakery-style results
- Avoid overbaking—these pumpkin pie cookies are best slightly soft in the middle
- Add a drizzle of maple glaze or sandwich two cookies with frosting for extra flair
How to Store and Freeze
To Store:
Keep pumpkin pie cookies in an airtight container at room temperature for up to 5 days.
To Freeze:
- Freeze unbaked cookie dough balls on a tray, then transfer to a freezer bag
- Baked cookies can be frozen in a sealed container for up to 3 months
- Reheat for 8–10 seconds in the microwave to revive texture
More Small Batch & Fall Recipes to Try
Final Thoughts
Pumpkin pie cookies are everything a fall dessert should be—simple, flavorful, and comforting. Whether you’re baking for yourself, prepping a baby shower dessert table, or making thoughtful fall gifts, this recipe delivers every time.
Don’t forget to pin this post and tag @showergourmet on Instagram when you share your version of these pumpkin pie cookies.
FAQ
Can I use pumpkin pie filling instead of purée?
No. Pumpkin pie filling is pre-sweetened and spiced—it can ruin the balance of the dough.
Can I make the dough in advance?
Yes, chill the dough for up to 48 hours or freeze for longer storage.
Can I double the recipe?
Absolutely. These pumpkin pie cookies scale up perfectly for larger gatherings.
Pumpkin Pie Cookies
Soft, spiced pumpkin pie cookies with a chewy center—perfect for fall, baby showers, or cozy baking days.
Ingredients
Instructions
-
In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
-
Add the pumpkin purée, egg yolk, and vanilla extract. Mix until smooth.
-
In a separate bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
-
Slowly mix the dry ingredients into the wet mixture until a dough forms.
-
Cover the dough and chill for at least 30 minutes to help the cookies hold their shape.
-
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
-
Scoop 1-inch balls of dough. Roll each in cinnamon sugar or sprinkle with pie crust crumbs.
-
Place dough balls on baking sheet, spaced evenly.
-
Bake for 9–11 minutes, until edges are set but centers still look slightly underbaked.
-
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
