As the leaves begin to turn and autumn evenings grow cooler, I find myself craving the comforting essence of pumpkin-flavored treats. It was during one of these enchanting fall afternoons that I decided it was time to combine my love for cookies with the warm, nostalgic flavors of pumpkin pie. These Best Pumpkin Pie Cookies emerged as a delightful solution, merging the buttery, tender texture of cookies with a velvety, spiced pumpkin filling that hugs the center, just waiting to be discovered.
Each bite is a perfect harmony of sweet and spice, enticing even those who might typically gravitate towards fast food or processed snacks. Topped with a dollop of whipped cream, these cookies are the epitome of cozy indulgence, ready to impress your family or guests at any gathering. Whether you’re hosting a holiday event or simply savoring a quiet evening with a warm drink, this recipe will become your go-to autumn treat, adaptable for dairy-free and gluten-free diets. Join me in this culinary adventure and transform your kitchen into a haven of fall flavors!
Why will you love these Pumpkin Pie Cookies?
Comforting flavors collide: These cookies embody the essence of autumn with each delightful bite.
Easy to make: The straightforward instructions make baking a breeze, even for novice chefs.
Versatile variations: Adapt the recipe for dairy-free or gluten-free diets without losing flavor.
Perfect for gatherings: They’re sure to be a hit at parties and cozy gatherings, enticing all who taste them.
A delightful twist: Enjoy a classic pumpkin pie flavor in a fun, cookie format that’s perfect for snacking!
These Pumpkin Pie Cookies are an undeniable crowd-pleaser and perfect for celebrating fall flavors!
Pumpkin Pie Cookie Ingredients
For the Cookie Dough
- Butter – For a rich, buttery flavor and tender texture. Use unsalted butter only.
- Brown Sugar – Adds a hint of caramel flavor and chewiness. Dark brown sugar can be used for more depth.
- Granulated Sugar – Provides sweetness and aids in structure. Caster sugar can be substituted for finer texture.
- Vanilla Extract – Enhances flavor complexity. Vanilla bean can be used for a more intense flavor.
- Kosher Salt – Balances sweetness and enhances flavors. Avoid table salt.
- Eggs – Bind ingredients and contribute to texture. Use room temperature eggs for best results.
- Cinnamon – Adds a warm spice flavor that is quintessential in pumpkin desserts. Nutmeg or pumpkin pie spice can be used as alternatives.
- All-Purpose Flour – Creates structure in the cookie. Cake flour can be used for a lighter texture.
For the Pumpkin Filling
- Pumpkin Puree – The star ingredient for the filling, providing moisture and flavor. Canned or homemade puree is acceptable; strain liquids from fresh purees.
- Sweetened Condensed Milk – Adds creaminess and sweetness to the filling. Evaporated milk can be used, but it won’t be as rich.
- Milk – Helps achieve the desired consistency in the filling. Any milk can be substituted, including non-dairy varieties.
- Pumpkin Pie Spice – Blends of spices that enhance the pumpkin flavor. Homemade mixes can be made if unavailable.
These delightful Pumpkin Pie Cookies are not only comforting but designed for fall fun!
How to Make Pumpkin Pie Cookies
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Prepare Pumpkin Filling: In a bowl, mix together pumpkin puree, egg, sweetened condensed milk, milk, salt, pumpkin pie spice, and vanilla extract until everything is well combined and smooth.
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Make Cookie Dough: Cream together room temperature butter with brown sugar, granulated sugar, cinnamon, vanilla extract, and kosher salt using an electric mixer until it’s light and fluffy. Add eggs and mix well until combined, then gradually incorporate all-purpose flour until just combined. Avoid overmixing!
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Form Cookies: Scoop out 18 cookie dough balls and place them on a parchment-lined baking sheet. Gently press your thumb into the center of each dough ball to create an indent, filling each with about 1 teaspoon of the pumpkin filling.
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Bake: Preheat your oven to 350°F (180°C) and bake the cookies for 12-14 minutes, or until they are set but still soft. Remember, the key is to avoid overbaking to keep them moist!
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Cool and Frost: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Top each cookie with a generous dollop of whipped cream and a sprinkle of cinnamon for an extra touch of fall flavor.
Optional: Serve these cookies warm for maximum comfort!
Exact quantities are listed in the recipe card below.
Pumpkin Pie Cookies Variations & Substitutions
Feel free to play with these suggestions and make these cookies truly your own!
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Dairy-Free: Substitute vegan butter for regular butter and opt for coconut or almond milk instead of dairy milk for a creamy, plant-based filling.
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Gluten-Free: Swap out all-purpose flour for a gluten-free baking blend, making these delicious cookies suitable for everyone!
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Add Spices: Boost the warm flavors by mixing in ground nutmeg or ginger, which beautifully complements the pumpkin spice.
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Nuts: Fold in chopped nuts like pecans or walnuts into the cookie dough for a delightful crunch and added texture in every bite.
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Chocolate Drizzle: For a sweet twist, drizzle melted chocolate over the cooled cookies, adding richness that pairs perfectly with pumpkin.
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Oatmeal Blend: Combine oats with the cookie dough to give it a chewy texture and heartiness while enhancing the fiber content.
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Pumpkin Seeds: Top the filling with a sprinkle of roasted pumpkin seeds before baking for an added crunch and festive touch.
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Maple Glaze: Replace the whipped cream topping with a light maple glaze for an enticing flavor that’s synonymous with fall sweetness.
How to Store and Freeze Pumpkin Pie Cookies
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Room Temperature: Store cookies in an airtight container at room temperature for up to 3 days. This keeps them soft and flavorful for those cozy snack moments.
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Fridge: If you want to extend their freshness, keep them in an airtight container in the fridge for up to 4 days. Let them come to room temperature or warm slightly before enjoying.
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Freezer: For longer storage, freeze Pumpkin Pie Cookies in a single layer on a baking sheet until solid, then transfer to a freezer-safe container for up to 3 months. Thaw at room temperature or warm them briefly in the oven before serving.
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Reheating: To enjoy them warm, preheat your oven to 350°F (175°C) and place the cookies directly on the baking sheet for about 5 minutes. This refreshes their soft texture and delightful flavors!
Make Ahead Options
These Pumpkin Pie Cookies are perfect for meal prep enthusiasts! You can prepare the cookie dough up to 24 hours in advance. Simply mix the dough and refrigerate it, wrapped tightly in plastic wrap. The pumpkin filling can also be made ahead of time; prepare it and store it in an airtight container in the fridge for up to 3 days. When you’re ready to bake, scoop the chilled cookie dough onto a baking sheet, create thumbprint indents, and fill them with the chilled pumpkin filling before baking. This way, you’ll enjoy freshly baked cookies that taste just as delicious with minimal effort!
Helpful Tricks for Pumpkin Pie Cookies
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Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for a smoother dough and an even bake, avoiding dense cookies.
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Don’t Overmix: Gently mix flour until just combined to prevent tough cookies. Overmixing can develop gluten, making them chewy instead of soft.
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Flour Measurement: Spoon your flour into the measuring cup instead of scooping. This captures the right amount without packing it down, leading to better cookie texture.
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Careful Indents: When creating thumbprint indents, don’t push too deep; about halfway will keep the filling from spilling over while baking the cookies.
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Cool Before Topping: Allow cookies to cool completely before adding whipped cream to stop it from melting and spilling off the cookies, preserving their delicious presentation.
These tips will help you create the best Pumpkin Pie Cookies that embody the warmth and joy of the season!
What to Serve with Pumpkin Pie Cookies?
Imagine hosting a cozy fall gathering, where the air is filled with warmth, laughter, and irresistible aromas.
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Hot Apple Cider: This sweet, spiced beverage complements the pumpkin cookies beautifully and evokes the joys of autumn. Serve it warm for the ultimate comfort.
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Cinnamon Ice Cream: A scoop of this creamy delight adds a delicious contrast to the cookie’s texture. The warm flavors of cinnamon round out this classic dessert experience perfectly.
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Pecan Pie Bars: These rich bars offer a nutty crunch that pairs deliciously with the soft pumpkin filling, making for a diverse dessert platter everyone will love.
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Herbal Tea: A fragrant tea like chai or apple spice can soothe while enhancing the warm spices in the cookies, creating a peaceful indulgence.
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Caramel Sauce: Drizzling this sweet treat over the cookies adds a luscious touch, making each bite even more decadent. It’s an extra layer of sweetness that’s simply divine!
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Chocolate Milk: This nostalgic drink is a delightful pairing that adds a fun twist, balancing the warmth of the pumpkin flavors with its cool, creamy sweetness.
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Pumpkin Spice Latte: Perfect for those who adore their beloved coffee! This classic drink enhances the pumpkin theme and warms your soul during chilly months.
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Fresh Fruit Salad: A refreshing mix of apple and pear slices provides a crunchy, fruity contrast that brightens the dessert table and enhances your gathering.
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Mini Cheesecakes: These bite-sized treats echo the flavors of fall with a creamy finish that everyone will enjoy, creating a fantastic dessert assortment alongside your cookies.
Embrace the warmth of the season by serving these lovely pairings along with your delicious Pumpkin Pie Cookies!
Pumpkin Pie Cookies Recipe FAQs
What type of pumpkin puree should I use?
Absolutely! You can use either canned pumpkin puree or homemade puree for these cookies. If you opt for homemade, just be sure to strain out excess liquid to avoid a watery filling. Canned puree is often more convenient and offers consistent quality, so I recommend keeping a few cans on hand!
How should I store leftover Pumpkin Pie Cookies?
To keep your cookies fresh, store them in an airtight container. They can be kept at room temperature for up to 3 days, or you can refrigerate them for up to 4 days. Be sure to let them reach room temperature or warm them slightly in the oven before serving to restore that delightful softness.
Can I freeze Pumpkin Pie Cookies?
Yes, you can freeze your cookies! For best results, place them in a single layer on a baking sheet until solid, then transfer them to a freezer-safe container. They will keep well for up to 3 months. When you’re ready to enjoy them, thaw them at room temperature or pop them in a preheated oven for about 5 minutes at 350°F (175°C) to revive their softness.
What should I do if my dough is too crumbly?
If you find that your cookie dough is too crumbly, it may be due to overmeasured flour or under-mixed butter. First, try adding a teaspoon of milk to hydrate the dough. If it’s still too dry, use an electric mixer to beat the mixture until combined, ensuring the butter is well integrated. Remember, gentle mixing is key!
Are these cookies suitable for people with dietary restrictions?
Very! These Pumpkin Pie Cookies can easily be adapted for different dietary needs. For a dairy-free version, substitute unsalted butter with vegan butter and any dairy milk with non-dairy alternatives like almond or coconut milk. To make them gluten-free, simply replace all-purpose flour with a gluten-free blend. They can still pack all the delicious pumpkin flavor!
How can I prevent the filling from leaking during baking?
To avoid any spillage, be careful not to overfill the thumbprint divots you create in the cookie dough. About 1 teaspoon of filling is ideal. Additionally, create a secure indent that is deep enough for the filling but doesn’t reach the bottom of the dough ball. A gentle touch while forming the cookies makes a big difference!
Pumpkin Pie Cookies: Soft, Creamy Delights for Fall Fun
Ingredients
Equipment
Method
- Prepare Pumpkin Filling: In a bowl, mix together pumpkin puree, eggs, sweetened condensed milk, milk, salt, pumpkin pie spice, and vanilla extract until smooth.
- Make Cookie Dough: Cream room temperature butter with brown sugar, granulated sugar, cinnamon, vanilla extract, and kosher salt until light and fluffy. Add eggs, mix well, then gradually incorporate flour until just combined.
- Form Cookies: Scoop out 18 cookie dough balls and place on a parchment-lined baking sheet. Create indents with your thumb and fill each with about 1 teaspoon of pumpkin filling.
- Bake: Preheat oven to 350°F (180°C) and bake cookies for 12-14 minutes until set but still soft.
- Cool and Frost: Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack. Top each with whipped cream and a sprinkle of cinnamon.