There’s something magical about the flavors of pumpkin pie, but when you turn them into soft, spiced cookies, it feels like autumn wrapped in a bite. These Pumpkin Pie Cookies are tender, warmly spiced, and topped with a sweet glaze that makes them downright irresistible. Perfect for holiday gatherings, cozy weekends, or simply when you’re craving a taste of fall, this recipe is easy enough for beginners and delightful for seasoned bakers alike.
They’re made with simple pantry staples, and the result is a batch of cookies that tastes just like your favorite pumpkin pie—but without the fuss of rolling out pie dough.
Recipe Info
| Field | Info |
|---|---|
| Category | Dessert / Cookies |
| Prep Time | 15 minutes |
| Cook Time | 12 minutes |
| Servings | 24 cookies |
| Calories | ~120 kcal per cookie |
Ingredients You’ll Need
- 1 cup pumpkin purée (not pumpkin pie filling)
- ½ cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon cloves
- ¼ teaspoon salt
For the glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk (or cream for richness)
- ½ teaspoon vanilla extract
Step-By-Step Instructions
- Cream the butter and sugar
In a large bowl, beat the softened butter and brown sugar until light and fluffy. - Add wet ingredients
Mix in the pumpkin purée, egg, and vanilla until smooth. - Whisk dry ingredients
In a separate bowl, combine the flour, baking powder, baking soda, spices, and salt. - Combine wet and dry
Slowly fold the dry mixture into the wet ingredients until just combined. Don’t overmix—this keeps your cookies tender. - Scoop and bake
Drop spoonfuls of dough onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 10–12 minutes, until cookies are set and slightly golden around the edges. - Cool and glaze
Let cookies cool completely before drizzling or spreading with the glaze. Allow glaze to set before serving.
Helpful Notes & Tips
- Pumpkin purée tip: Be sure to use pure pumpkin, not pre-sweetened pumpkin pie filling.
- Glaze thickness: Add milk one tablespoon at a time to control glaze consistency.
- Storage: Keep cookies in an airtight container at room temperature for 2–3 days, or refrigerate for up to a week. They also freeze beautifully for up to 2 months.
Recipe Variations
- Cream cheese glaze: Swap the powdered sugar glaze for a tangy cream cheese frosting.
- Chocolate lovers: Add ½ cup mini chocolate chips to the dough for a sweet twist.
- Spice it up: Increase cinnamon and nutmeg for extra cozy spice flavor, or add a dash of pumpkin pie spice.
Serving Suggestions
- Serve warm with a mug of hot apple cider or pumpkin spice latte.
- Add a dollop of whipped cream on top for a “mini pie” effect.
- Pair with vanilla ice cream for a fall dessert sundae.
Conclusion
These Pumpkin Pie Cookies are the perfect way to enjoy all the flavors of pumpkin pie—without the work of making a whole pie. Soft, spiced, and glazed with sweetness, they’re ideal for holiday cookie trays, bake sales, or simply to enjoy with family on a chilly autumn afternoon. Bake a batch, pour some coffee, and let the cozy vibes begin!