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Pumpkin Pie Cookies taste just like mini pumpkin pies, but are so much easier to make! These pumpkin cookies are the perfect crowd-pleasing treat to bring to any Fall get-together. Best of all, they’re ready in less than 30 minutes!
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Pumpkin Pie Cookie
One of my favorite desserts to enjoy during Fall is pumpkin pie! Luckily, these pumpkin pie cookies taste just like a classic pumpkin pie in cookie form. Pie cookies are great served warm or chilled, depending on your preference.
Pumpkin spice cookies are the perfect pumpkin spice-filled, cakey cookie. Top it off with homemade cream cheese frosting, and it’s the perfect combination for a melt-in-your-mouth delicious cookie that everyone is going to love!
New favorite cookies at our house. The flavor is just amazing!
Candy on Pinterest
Pumpkin Pie Cookie Ingredients
- Butter
- Sugar
- Canned pumpkin puree
- Eggs
- Baking powder
- Salt
- Pumpkin pie spice – see How to Make Pumpkin Pie Spice
- All-purpose flour
- Toffee pieces
How to Make Pumpkin Cookies
- Preheat the oven to 350℉. In a large mixing bowl, add butter and sugar. Use a hand mixer and beat ingredients together until smooth and creamy, about 2-3 minutes.
- Crack eggs in the mixing bowl and add pumpkin puree. Beat together, scraping down the sides in the bowl as you mix (about 2-3 minutes).
- In the same bowl, add flour, baking powder, salt, and pumpkin pie spice.
- Using a wooden spoon, fold the dry ingredients into the wet ingredients until the flour is no longer visible.
- Fold in toffee pieces gently.
- Dollop a spoonful of cookie batter onto a baking sheet and flatten with a spoon, making sure to shape the cookies as well.
- Add extra toffee pieces on top of your cookies before baking.
- Bake for 12-14 minutes, or until the tops of the cookies are golden brown.
- Allow cookies to cool completely, before frosting if desired. Serve and enjoy!
Pumpkin Spice Cookie Recipe Tips
- Use room temperature ingredients: Both the butter and eggs should be left at room temperature; this helps your cookies turn out fluffy and moist every single time.
- Measure your flour properly: Don’t scoop a measuring cup into your flour – always sprinkle spoonfuls of flour into your measuring cups and swipe off any excess flour.
Pumpkin Cookies FAQs
You can not use pumpkin pie mix instead of canned pumpkin puree for baking cookies. Each can of pumpkin pie filling is spiced differently and has a different amount of sugar, so it would not have the right balance of ingredients to make the cookies. For pumpkin pie cookies, use pumpkin puree.
The ideas are endless for pumpkin pie cookie toppings. Homemade cream cheese is the perfect topping for pumpkin pie cookies, then you can top them with toffee pieces, pumpkin pie spice, or cinnamon!
How to Store and Freeze Pumpkin Pie Cookies
- Storing: Store pumpkin pie cookies in an airtight container for up to 3-4 days. Refrigerate pumpkin cookies if you topped them with cream cheese frosting!
- Freezing: Store pumpkin pie cookies in an airtight container for up to 2 weeks in the freezer. Let cookies completely thaw before enjoying!
Best Pumpkin Desserts
Did you try this recipe? Leave a comment and a rating below to let us know what you think! We love to hear from you!
📋 Recipe
Pumpkin Pie Cookies
Equipment
- Electric whisk
- Wooden spoon
- Large mixing bowl
- Cookie baking sheet
Ingredients
- ½ cup butter softened, room temperature
- 1 cup sugar
- 1 cup canned pumpkin puree
- 2 eggs room temperature
- 4 teaspoons baking powder
- 1 teaspoon salt
- ½ Tablespoon pumpkin pie spice
- 2 cups all-purpose flour
- 1 cup toffee pieces
Optional Toppings
- cream cheese frosting
- toffee pieces
Instructions
- Preheat the oven to 350°F. In a large mixing bowl, add butter and sugar. Use a hand mixer and beat ingredients together until smooth and creamy, about 2-3 minutes.½ cup butter, 1 cup sugar
- Crack 2 eggs in the same bowl and add in pumpkin puree. Beat together, scraping down the sides of the bowl as you mix.2 eggs, 1 cup canned pumpkin puree
- In the same bowl, add in flour, baking powder, salt, and pumpkin pie spice.4 teaspoons baking powder, 1 teaspoon salt, 2 cups all-purpose flour, ½ Tablespoon pumpkin pie spice
- Using a wooden spoon, fold dry ingredients into wet ingredients until flour is no longer visible.
- Fold in toffee pieces gently.1 cup toffee pieces
- Dollop a spoonful of cookie batter onto a baking sheet and flatten with a spoon, making sure to shape the cookies as well.
- Add extra toffee pieces on top of your cookies before baking.toffee pieces
- Bake for 12-14 minutes, or until the tops of the cookies are golden brown.
- Allow cookies to cool completely before frosting if desired. Serve and enjoy!cream cheese frosting, toffee pieces
Video
Notes
- Use room temperature ingredients: Both the butter and eggs should be left at room temperature, this helps your cookies turn out fluffy and moist every single time.
- Measure your flour properly: Don’t scoop a measure cup into your flour, always sprinkle spoonfuls of flour into your measure cups and swipe off any excess flour.
Let us know what you think or ask a question about the recipe!