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My Pumpkin Pie Cookies taste like mini pumpkin pies but are much easier to make! They're the perfect crowd-pleasing treat to bring to any Fall get-together. Gather the family and make a batch of the easiest pumpkin cookies you will ever make. 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 my easy homemade cream cheese frosting, and it's the ideal combination for a delicious melt-in-your-mouth cookie that everyone will love! It's the perfect Thanksgiving dessert!
New favorite cookies at our house. The flavor is just amazing!
Candy on Pinterest
Pumpkin Spice Cookies Ingredients
- Butter
- Sugar
- Canned pumpkin puree
- Eggs
- Baking powder
- cinnamon
- nutmeg
- ground cloves
- ginger
- Salt
- All-purpose flour
- Toffee pieces
You can follow step-by-step directions on how to make Pumpkin pie spice - How to Make Pumpkin Pie Spice.
Pumpkin Spice Cookies Recipe
- Preheat the oven to 350℉. Add butter and sugar to a large mixing bowl. Use an electric mixer or stand mixer to beat the ingredients together until smooth and creamy, about 2-3 minutes.
- Crack eggs in a mixing bowl and add pumpkin puree. Beat together, scraping down the sides as you mix (about 2-3 minutes).
- Add flour, baking powder, salt, and pumpkin pie spice to the same bowl.
- Using a wooden spoon, fold the dry ingredients into the wet ingredients until the flour is no longer visible.
- Fold in toffee pieces gently into the cookie dough.
- 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.
- Frost the chewy cookie with cream cheese frosting.
If you love these pumpkin cookies, try my amazing No Bake Pumpkin Cookies.
Pumpkin Cookies Recipe Expert Tips
- Use room-temperature ingredients: The butter and eggs should be left at room temperature; this helps your cookies turn out fluffy and moist every time.
- Measure your flour correctly: Don't scoop a measuring cup into your flour - always sprinkle spoonfuls of flour into your measuring cups and wipe off any excess flour.
Pumpkin Pie 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: Pumpkin pie cookies can be stored in an airtight container for up to 3-4 days. If you topped them with cream cheese frosting, they should be refrigerated!
- Freezing: Store pumpkin pie cookies in an airtight container in the freezer for up to 2 weeks. Let the cookies completely thaw before enjoying them!
Best Pumpkin Desserts
- Starbucks Moist Pumpkin Bread
- Spanish Pumpkin Empanadas
- Simple Pumpkin Butter
- Pumpkin Pie Dump Cake
- Try my Southern Sweet Potato Pie, too!
Recipe
Pumpkin Pie Cookies
Equipment
- Electric whisk
- 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
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.
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