As the autumn leaves begin to fall and the air turns crisp, there’s nothing quite like the warm and inviting aroma of baked goodies wafting through your home. One of my all-time favorites is a delightful twist on a classic dessert: Pumpkin Pie Cookies.
This scrumptious treat combines the rich, comforting flavors of pumpkin pie with the soft, chewy texture of your favorite cookies. Picture biting into a perfectly baked cookie that offers the familiar warmth of cinnamon, nutmeg, and a hint of pumpkin, all while you cozy up in your favorite sweater. The lovely spice and sweetness of these cookies are bound to transport you right into the heart of fall.
So, are you ready to fill your kitchen with the scent of autumn? Pin this recipe for later, and let’s get baking!
Table of Contents
Why You’ll Love This Recipe
- Easy to make with simple ingredients
- Perfect for cozy weekends or brunch with family
- Wholesome flavor that feels like home
- A delightful treat that pairs wonderfully with coffee or tea
- Versatile enough to enjoy year-round, not just in the fall
Ingredients You’ll Need
- 2 cups all-purpose flour – the base for a chewy and light texture
- 1 teaspoon baking soda – helps the cookies rise beautifully
- 1 teaspoon baking powder – adds extra fluffiness
- 1 teaspoon pumpkin spice – gives that signature fall flavor
- 1/2 teaspoon salt – enhances all the flavors
- 1 cup unsalted butter, softened – ensures a rich and creamy dough
- 1 cup granulated sugar – adds sweetness and contributes to texture
- 1 cup brown sugar, packed – for a deeper flavor and moisture
- 1/2 cup canned pumpkin – adds moisture and natural sweetness
- 1 egg – binds the ingredients together
- 1 teaspoon vanilla extract – a hint of warmth and comfort
- 1/2 cup chocolate chips (optional) – for a delightful twist
Step-by-Step Directions
Step 1: Preheat your oven to 350°F (175°C).
Tip: Preheating ensures even baking for your cookies.
Step 2 : In a bowl, whisk together the flour, baking soda, baking powder, pumpkin spice, and salt.
Tip: Whisking aerates the flour for a lighter cookie.
Step 3: In a separate large bowl, beat together the softened butter, granulated sugar, and brown sugar until creamy.
Tip: Make sure your butter is softened for easy mixing.
Step 4: Add in the canned pumpkin, egg, and vanilla extract, mixing until well combined.
Tip: Use a spatula to scrape down the sides to ensure everything is mixed in well.
Step 5: Gradually incorporate the dry ingredients into the wet ingredients until just combined.
Tip: Don’t overmix this keeps your cookies chunky and fluffy.
Step 6: If desired, fold in the chocolate chips.
Tip: Semi-sweet chocolate chips complement the pumpkin flavor beautifully.
Step 7: Drop spoonfuls of dough onto baking sheets lined with parchment paper.
Tip: Leave space between cookies as they will spread while baking.
Step 8: Bake for 12-15 minutes or until the edges are lightly golden.
Tip: Cookies will continue to set as they cool, so don’t wait for them to be too firm.
Step 9: Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Tip: This cooling time prevents them from breaking apart.
Pro Tips for Success
- Measure flour correctly for a light texture
- Mix the dough just until combined to avoid dense cookies
- If using chocolate chips, dark chocolate offers a nice contrast to the sweetness
- Cool the cookies completely for the best flavor
- Store leftovers in an airtight container to keep them fresh
Variations and Creative Twists
- Try adding chopped nuts like walnuts or pecans for a crunchy texture.
- Substitute pumpkin puree with mashed sweet potatoes for a slightly different flavor experience.
- For an extra indulgent treat, swirl in a little cream cheese frosting on top.
How to Store or Freeze
To keep your Pumpkin Pie Cookies fresh, store them in an airtight container at room temperature for up to a week. If you’d like to enjoy them later, freeze them in a single layer in a zippered freezer bag. Lay parchment paper between layers if stacking, and they will last for up to three months. Just remember to defrost them at room temperature before enjoying again.
Serving Ideas
Serve these cookies warm with a cup of hot coffee or tea, and watch the cozy smiles appear. They also make delightful additions to your lunchboxes or are perfect for sharing at gatherings. Imagine bringing a batch to a potluck, with each cookie echoing the flavors of Thanksgiving in bite-sized form.
For More Recipe Inspiration
If you’re looking for more cozy bakes to enjoy, check out these delightful recipes:
- Mini Bento Cake Recipe – tiny, charming cakes perfect for gifting.
- Cottage Cheese Chocolate Mousse – rich and silky but secretly protein-packed.
- Cloud Cake Recipe – impossibly light and fluffy.
FAQ
Can I use fresh pumpkin instead of canned?
Yes, just make sure to cook and puree it beforehand for the best results.
How do I know when my cookies are done?
The edges should be lightly golden, and the center will look set but soft.
Can I make these cookies gluten-free?
Absolutely! Use a one-to-one gluten-free flour blend for a suitable substitute.
Now, gather your ingredients and get ready to bake some scrumptious Pumpkin Pie Cookies that will warm your heart and home. Enjoy the cozy journey of baking and savor each sweet moment. Happy baking!
Pumpkin Pie Cookies
Ingredients
Dry Ingredients
- 2 cups all-purpose flour The base for a chewy and light texture
- 1 teaspoon baking soda Helps the cookies rise beautifully
- 1 teaspoon baking powder Adds extra fluffiness
- 1 teaspoon pumpkin spice Gives that signature fall flavor
- 1/2 teaspoon salt Enhances all the flavors
Wet Ingredients
- 1 cup unsalted butter, softened Ensures a rich and creamy dough
- 1 cup granulated sugar Adds sweetness and contributes to texture
- 1 cup brown sugar, packed For a deeper flavor and moisture
- 1/2 cup canned pumpkin Adds moisture and natural sweetness
- 1 large egg Binds the ingredients together
- 1 teaspoon vanilla extract A hint of warmth and comfort
- 1/2 cup chocolate chips (optional) For a delightful twist
Instructions
Baking Preparation
- Preheat your oven to 350°F (175°C). Tip: Preheating ensures even baking for your cookies.
- In a bowl, whisk together the flour, baking soda, baking powder, pumpkin spice, and salt. Tip: Whisking aerates the flour for a lighter cookie.
- In a separate large bowl, beat together the softened butter, granulated sugar, and brown sugar until creamy. Tip: Make sure your butter is softened for easy mixing.
- Add in the canned pumpkin, egg, and vanilla extract, mixing until well combined. Tip: Use a spatula to scrape down the sides to ensure everything is mixed in well.
- Gradually incorporate the dry ingredients into the wet ingredients until just combined. Tip: Don’t overmix this keeps your cookies chunky and fluffy.
- If desired, fold in the chocolate chips. Tip: Semi-sweet chocolate chips complement the pumpkin flavor beautifully.
- Drop spoonfuls of dough onto baking sheets lined with parchment paper. Tip: Leave space between cookies as they will spread while baking.
- Bake for 12-15 minutes or until the edges are lightly golden. Tip: Cookies will continue to set as they cool, so don’t wait for them to be too firm.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack. Tip: This cooling time prevents them from breaking apart.
Notes
👉 Pin this recipe for later or bake it this weekend to fill your home with the scent of autumn.