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Cozy Pumpkin Pie Cookies

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These cozy pumpkin pie cookies capture the warm, comforting flavors of pumpkin pie in a soft, chewy cookie form. Perfect for fall occasions, they are quick, easy, and made with simple pantry ingredients.

Ingredients

Scale
  • 1 cup (240 ml) canned pumpkin puree (not pumpkin pie filling)
  • 1 cup (200 g) packed brown sugar (preferably dark brown sugar)
  • 1/2 cup (115 g) unsalted butter, softened
  • 1 large egg, room temperature
  • 1 1/2 cups (190 g) all-purpose flour (can substitute with almond flour for gluten-free)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice (blend of cinnamon, nutmeg, ginger, and cloves)
  • Optional Glaze:
  • 1 cup (120 g) powdered sugar
  • 2 tablespoons (30 ml) milk or cream (dairy-free milk can be used)
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. Cream the butter and brown sugar in a large bowl using a hand or stand mixer on medium speed until light and fluffy, about 3 minutes.
  3. Beat in the pumpkin puree and egg until fully combined; the batter will look wet.
  4. In a separate medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
  5. Gradually add the dry ingredients to the wet batter, mixing on low speed or folding gently until just combined. Do not overmix.
  6. Scoop dough onto baking sheets about 2 inches apart using a tablespoon or cookie scoop.
  7. Bake for 10-12 minutes until edges are set but centers remain soft.
  8. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. Optional: Prepare the glaze by whisking powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled cookies or dip one side.
  10. Enjoy the cookies within a couple of days or store as directed.

Notes

Use firm, good-quality pumpkin puree for best texture. If dough is too sticky, chill for 15 minutes before baking. Softened butter (not melted) is key to prevent spreading. Do not overmix dough to keep cookies tender. Sprinkle flaky sea salt on top before baking for a flavor contrast. Cookies can be refrigerated as dough for up to 2 days or frozen baked for up to 3 months.

Nutrition

Keywords: pumpkin pie cookies, fall baking, pumpkin spice, easy cookies, homemade cookies, autumn treats, cozy cookies

Find it online: https://yumyep.com/cozy-pumpkin-pie-cookies-recipe-easy-homemade-fall-baking-treats/