Pumpkin Pie Cookies
Alright everyone, I’m back! I’m continuing our Fall Baking Series with this fun recipe for Pumpkin Pie Cookies. This is another recipe that our community has been asking for, and I’m happy to listen! Just like our other fall recipes (including the Pumpkin Spice Chocolate Chip Cookies), these cookies are guaranteed to make your house smell like autumn and make the kids excited for Fall Break and Thanksgiving! If you’re like many of us, you’re always on the prowl for a quick and simple snack that also tastes good, is fun to bake, and a tiny bit healthier than the average treat. These Pumpkin Pie Cookies check all those boxes and more!
These cookies are a great fit to be enjoyed before, during, or after many autumn activities including:
- Raking leaves
- Visiting the Pumpkin Patch
- Attending Football Games
- Watching Hocus Pocus (the real version)
- Riding a Ferris wheel at the county fair
- Gazing at fall foliage
These are just a few off the top of my head… let me know if you have some more in the comment section below!
If you’re looking for a fall-themed breakfast recipe later, make sure to check out our homemade pumpkin spice muffins! These muffins are a sure way to start off your day in a cooler way.
Pumpkin Pie Cookies | Full Recipe
This is a standard cookie recipe and makes roughly two dozen Pumpkin Pie Cookies. If you are having a larger gathering, simply double or triple the ingredients to multiply the total number of cookies. Feel free to reach out in the comment section below with any questions, we read them all 🙂
INGREDIENTS
- ½ cup (1 stick) Unsalted Butter, softened
- 1 cup Granulated Sugar
- ½ cup Pumpkin Puree
- 1 Large Egg
- 2 tsp Vanilla Extract
- 2 cups All-Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Ground Cinnamon
- ½ tsp Ground Ginger
- ¼ tsp Ground Cloves
- ½ tsp Salt
INSTRUCTIONS
- Preheat your oven to 350°F and prepare your baking sheets with parchment paper.
- Grab your large mixing bowl and add in your stick of softened butter and granulated sugar. Use a handheld or stand mixer to cream the ingredients together for 2-3 minutes until light and fluffy.
- Add in the pumpkin puree, egg, and vanilla extract and mix until fully combined.
- Grab a separate medium mixing bowl, and combine the all-purpose flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt. I recommend using a whisk to to fully mix.
- Carefully combine the dry ingredients to the pumpkin mixture. Mix together until just combined.
- Use a cookie dough scoop or large spoon to add rounded balls of dough (roughly tablespoon sized) to the prepared baking sheets. Space them roughly 2 inches apart.
- Bake @ 350°F for 10-12 minutes. Bake until the edges are golden brown.
- Remove the baking sheets from the oven (carefully!). Allow the cookies to cool for 5-10 minutes.
We’ve done it! You finished baking these awesome Pumpkin Pie Cookies! As I mentioned above, we have been baking several of these autumn recipes (like our wonderful Apple Cinnamon Muffins), and this is another one of our favorites. We have enjoyed how well these cookies work for fall gatherings, including the period around Thanksgiving! Make sure to remember this recipe every year when the weather gets cooler, and keep it in your rotation.
Another Fun Cookie Recipe
Now that we’re finished making the Pumpkin Pie Cookies, it’s time to check out another cookie recipe. We created this Oatmeal Cookie Recipe without Brown Sugar after hearing from our readers and bakers that they wanted this optional for our traditional oatmeal cookie recipe. It’s versatile enough tot be enjoyed year round, try them out!
Pumpkin Pie Cookies | The #1 Autumn Treat
Equipment
- 1 Oven
- 1 Handheld or Stand Mixer
- 1 Large Mixing Bowl
- 1 Medium Mixing Bowl
- 1 Whisk
- 2 Baking Sheets
- 1 Scooping Spoon
- Parchment Paper
Ingredients
- ½ cup Unsalted Butter – softened
- 1 cup Granulated Sugar
- ½ cup Pumpkin Puree
- 1 Large Egg
- 2 tsp Vanilla Extract
- 2 cups All-Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Ground Cinnamon
- ½ tsp Ground Ginger
- ¼ tsp Ground Cloves
- ½ tsp Salt
Instructions
- Preheat your oven to 350°F and prepare your baking sheets with parchment paper.
- Grab your large mixing bowl and add in your stick of softened butter and granulated sugar. Use a handheld or stand mixer to cream the ingredients together for 2-3 minutes until light and fluffy.
- Add in the pumpkin puree, egg, and vanilla extract and mix until fully combined.
- Grab a separate medium mixing bowl, and combine the all-purpose flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt. I recommend using a whisk to to fully mix.
- Carefully combine the dry ingredients to the pumpkin mixture. Mix together until just combined.
- Use a cookie dough scoop or large spoon to add rounded balls of dough (roughly tablespoon sized) to the prepared baking sheets. Space them roughly 2 inches apart.
- Bake @ 350°F for 10-12 minutes. Bake until the edges are golden brown.
- Remove the baking sheets from the oven (carefully!). Allow the cookies to cool for 5-10 minutes.