Pumpkin Pie Cookies are a delightful little twist on the classic holiday dessert. These soft and chewy cookies carry all the warm flavors you love about pumpkin pie—cinnamon, nutmeg, and a touch of ginger—with a pillowy texture that makes them perfect for snacking. They’re sweet but not too sweet, and each bite feels like a cozy fall hug.
I love making these cookies when the weather starts to cool down because they make the whole kitchen smell amazing. I usually add a simple cream cheese frosting on top to give them a little extra creaminess, but they’re just as good plain. One tip I’ve learned is to chill the dough for at least 30 minutes before baking; it helps them hold their shape and keeps them nice and soft inside.
These cookies are also super fun to share! I like to pack them up in a tin as a little gift for friends or bring them along to a potluck. They always disappear fast because everyone loves that familiar pumpkin pie taste without the fuss of slicing and serving a full pie. Honestly, once you try these, you might find yourself baking them all season long!
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for smoothness and consistency. If unavailable, cook and mash fresh pumpkin until soft, but reduce moisture by cooking off excess water.
Oats: Rolled oats add texture and chew. You can substitute quick oats if needed, but avoid instant oats as they may make cookies too soft.
Spices (Pumpkin Pie Spice): This mix combines cinnamon, nutmeg, ginger, allspice, and cloves. If you don’t have it, just blend equal parts cinnamon and nutmeg with a pinch of ginger and cloves.
Oil or Butter: I prefer vegetable oil for moist cookies, but melted butter adds richer flavor. For a dairy-free option, use coconut oil or another neutral oil.
How Can I Keep These Cookies Soft and Chewy?
These cookies are meant to be soft and tender inside. Here are some tips to get that perfect texture:
- Don’t overmix the dough after adding dry ingredients; stir just until combined.
- Use both brown and white sugars; brown sugar adds moisture and chewiness.
- Flatten cookies slightly before baking; this helps them cook evenly.
- Chill the dough for 30 minutes if you want thicker cookies that spread less.
- Watch baking time closely; remove cookies when edges turn golden but centers still look slightly soft.
- Let cookies cool a few minutes on the tray, then transfer to a wire rack to finish cooling.
Equipment You’ll Need
- Baking sheet – a sturdy, flat pan helps the cookies bake evenly and brown nicely.
- Parchment paper or silicone baking mat – prevents sticking and makes cleanup easier.
- Mixing bowls – one large bowl for wet ingredients and another for dry keeps things organized.
- Measuring cups and spoons – accurate measuring is key for the right texture and flavor.
- Spoon or cookie scoop – helps you portion uniform cookies for even baking.
- Wire cooling rack – lets cookies cool completely without getting soggy on the bottom.
- Whisk or fork – to blend spices and dry ingredients smoothly.
Flavor Variations & Add-Ins
- Add ½ cup chopped pecans or walnuts for a nice crunch that complements the spices.
- Stir in ½ cup white chocolate chips for a sweet, creamy contrast with the pumpkin spice.
- Swap pumpkin pie spice for chai spice blend for a warm, slightly different flavor profile.
- Mix in ½ cup dried cranberries or raisins to add chewy texture and a touch of tartness.
Pumpkin Pie Cookies
Ingredients You’ll Need:
Main Ingredients:
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil or melted butter
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice (cinnamon, nutmeg, ginger, allspice, cloves)
- 1 cup old-fashioned rolled oats
Optional Icing/Drizzle:
- 1/2 cup powdered sugar
- 1-2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract or pumpkin spice (optional)
Optional Garnish:
- Powdered sugar for dusting
How Much Time Will You Need?
Getting these cookies ready takes about 15 minutes of prep plus 10-12 minutes to bake. If you use the optional glaze, allow an additional 15 minutes for it to set before serving.
Step-by-Step Instructions:
1. Preheat and Prepare:
Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
2. Mix Wet Ingredients:
In a large bowl, stir together the pumpkin puree, oil (or melted butter), granulated sugar, brown sugar, egg, and vanilla extract until smooth and well combined.
3. Combine Dry Ingredients:
In a separate bowl, whisk the flour, baking powder, baking soda, salt, and pumpkin pie spice together.
4. Make the Cookie Dough:
Gradually add the dry mixture into the wet ingredients, stirring just until combined. Fold in the rolled oats evenly through the dough.
5. Shape and Bake:
Drop heaping tablespoons of dough onto the baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with a spoon or your fingers. Bake for 10-12 minutes, or until edges turn golden and centers are set.
6. Cool Cookies:
Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely.
7. Prepare and Add the Glaze (Optional):
Mix powdered sugar with milk or cream and vanilla extract (or pumpkin spice) until smooth. Drizzle the glaze over cooled cookies, then let it set about 15 minutes.
8. Finish and Serve:
If you like, lightly dust the cookies with powdered sugar before serving for a festive touch.
Enjoy your warm, chewy pumpkin pie cookies with or without glaze—perfect for cozy fall moments!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! Just roast or steam fresh pumpkin until soft, then mash it well. Be sure to drain any excess water so your dough isn’t too wet, or your cookies might spread too much.
Can I Make the Dough Ahead of Time?
Absolutely! Chill the dough in the refrigerator for up to 24 hours before baking. This helps the flavors meld and can improve the texture, making the cookies thicker and chewier.
How Should I Store Leftover Cookies?
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed container for up to 2 months. Thaw at room temperature before enjoying.
Can I Substitute the Oats?
You can substitute quick oats if needed, but avoid using instant oats as they may make the cookies too soft or mushy. Rolled oats provide the best texture and slight chew.
