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Pumpkin Pie Cookie Recipe

Perfect Pumpkin Pie Cookie Recipe

Pumpkin Pie Cookies combine the rich, warm flavors ofpumpkin pie into a soft, chewy cookie form. These cookies are flavored withcinnamon, nutmeg, and pumpkin pie spice, creating the perfect autumn treat. Ahint of pumpkin puree adds moisture, making the cookies tender and full ofseasonal flavor. With the crunch of walnuts, they offer a satisfying texture,perfect for fall gatherings or cozy afternoons.
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Prep Time 15 minutes
Cook Time 12 minutes
Servings: 24 Cookies
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin puree (make sure it’s pure pumpkin, not pumpkin pie filling)
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice (optional, but gives a nice extra kick)
  • 1/2 cup chopped walnuts (optional for added crunch)

Equipment

  • Mixing Bowls
  • Electric Mixer (Hand or Stand Mixer)
  • Baking Sheet
  • Parchment Paper or Silicone Baking Mat
  • Cookie Scoop or Spoon
  • Measuring Cups and Spoons
  • Cooling Rack

Method
 

  1. Prepare Your Oven and Baking Sheets: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and brown sugar together with an electric mixer until smooth and creamy. This usually takes about 2 minutes.
  3. Add the Egg, Vanilla, and Pumpkin: Add the egg, vanilla extract, and pumpkin puree to the bowl. Beat until well combined. The mixture should be smooth and slightly fluffy.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, salt, and pumpkin pie spice (if you're using it).
  5. Mix Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, mixing well after each addition. Be sure to scrape the sides of the bowl to incorporate everything evenly.
  6. Add Nuts (Optional): If you want a bit of crunch, fold in the chopped walnuts. This step is optional but adds a nice texture to the cookies.
  7. Scoop the Dough: Use a cookie scoop or spoon to drop rounded balls of dough onto your prepared baking sheet. Make sure they are spaced about 2 inches apart to give them room to spread while baking.
  8. Bake: Bake for 10-12 minutes or until the edges of the cookies are golden brown and the centers are set. You can test the cookies by gently pressing on them—if they spring back, they’re ready.
  9. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack. This helps them firm up and prevents them from falling apart.

Notes

Consistency is Key: Pumpkin puree can vary in moisture content depending on the brand you use, so if your dough feels too soft, add a little extra flour, one tablespoon at a time, until it reaches a manageable consistency. You want it to be slightly sticky but not too runny.