These Pumpkin Pie Cookies are a delightful twist on the classic fall dessert you know and love. With soft, spiced pumpkin cookie bases and a creamy, dreamy frosting on top, they bring all the warm flavors of pumpkin pie into a fun, handheld treat. You get a little sugar, a little spice, and lots of pumpkin goodness in every bite.
I love making these cookies when the weather starts to cool down—it’s like having a cozy slice of pumpkin pie without needing a fork or a plate. Plus, they’re great for sharing with friends and family during holiday gatherings. I find that chilling the dough a bit before baking helps keep the cookies tender and soft, which is just how I like them.
My favorite way to enjoy Pumpkin Pie Cookies is with a cup of hot tea or coffee, especially on a quiet afternoon. They remind me of all the fun fall moments—carving pumpkins, crunchy leaves, and warm kitchens filled with the smell of spices. Trust me, these cookies will quickly become one of your go-to autumn treats!
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for consistent moisture and flavor. If fresh pumpkin is handy, roast and mash it, but make sure it’s thick and not watery.
Pumpkin Pie Spice: This blend gives the cookies their warm fall flavor. If you don’t have it, mix cinnamon, nutmeg, ginger, and cloves yourself. Adjust spices to your taste.
Butter and Sugars: Softened butter helps cream the dough for a tender texture. Brown sugar adds moisture and depth, but you can swap it with coconut sugar for a different touch.
Cream Cheese Frosting: Cream cheese adds tang and creaminess. If dairy-free, try a vegan cream cheese alternative or a simple powdered sugar glaze.
Caramel Sauce: Use store-bought caramel to save time or make your own. For a healthier option, drizzle with maple syrup or honey instead.
How Do You Keep Pumpkin Cookies Soft and Tasty?
Keeping these cookies soft is key! Here’s what works for me:
- Chill the Dough: Refrigerate for at least 30 minutes before baking to help the cookies hold their shape and stay moist.
- Don’t Overbake: Watch the cookies and take them out when edges are set but centers are still soft. They’ll firm up as they cool.
- Flattening Dough: Gently press dough balls before baking to ensure even cooking and that soft, chewy center.
Once baked and cooled, adding the cream cheese frosting also adds moisture and a nice contrast to the lightly spiced cookie. Finally, avoid leaving cookies exposed to air by storing them in an airtight container to maintain softness.
Equipment You’ll Need
- Mixing bowls – a large one for the dough and a smaller one for the frosting easy to combine ingredients.
- Electric mixer – helps cream butter and sugar smoothly and whips the frosting light and fluffy.
- Baking sheets – flat and sturdy for baking the cookies evenly.
- Parchment paper or silicone baking mat – prevents cookies from sticking and makes cleanup simple.
- Spoon or cookie scoop – to portion out the dough evenly for uniform cookies.
- Spatula – great for scraping down the bowl and spreading frosting on cookies.
- Piping bag or zip-top bag with a corner snipped – perfect for neat frosting application.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts to the cookie dough for a crunchy texture and nutty flavor that complements pumpkin.
- Mix white chocolate chips into the dough for sweet bursts that balance the spice.
- Use maple syrup instead of caramel drizzle for a natural, rich sweetness that pairs well with pumpkin.
- Swap cream cheese frosting with a cinnamon sugar dusting if you prefer a lighter topping that still adds cozy flavor.
Pumpkin Pie Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 large egg
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
For the Caramel Drizzle:
- 1/3 cup caramel sauce (store-bought or homemade)
How Much Time Will You Need?
Prepare and bake the cookies in about 30 minutes, then chill the dough for at least 30 minutes to help the cookies hold their shape. Cooling, frosting, and decorating takes about another 20 minutes. In total, allow around 1 hour and 20 minutes including baking and prep time.
Step-by-Step Instructions:
1. Prepare the Cookie Dough:
In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until fluffy. Beat in the egg and pumpkin puree until well mixed. In another bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Gradually add the dry ingredients into the wet ingredients and mix until combined. Cover the dough and chill in the fridge for at least 30 minutes.
2. Bake the Cookies:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop the dough onto the sheets by tablespoonfuls, leaving about 2 inches space between each. Flatten each dough ball slightly. Bake for 12-15 minutes until the edges are set and tops have small cracks. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
3. Make the Cream Cheese Frosting:
Beat together the softened cream cheese and butter until smooth. Add vanilla extract and gradually beat in the powdered sugar until the frosting is fluffy and spreadable.
4. Frost and Decorate:
Once cookies are cooled, pipe or spread a dollop of cream cheese frosting onto the center of each. Drizzle caramel sauce over the frosting in thin lines. Optionally, sprinkle a little pumpkin pie spice or cinnamon on top for an extra touch.
5. Serve and Store:
Enjoy your delicious Pumpkin Pie Cookies with a warm drink. Store leftovers in an airtight container in the fridge for up to 4 days to keep them fresh and yummy.
Can I Use Fresh Pumpkin Instead of Canned?
Yes! Just make sure to roast and puree fresh pumpkin until smooth, then drain any excess moisture to avoid soggy cookies. Use the same amount as canned pumpkin puree called for in the recipe.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough and refrigerate it for up to 24 hours before baking. Just cover it well to prevent drying out. This can actually help enhance the flavors.
How Should I Store Leftover Cookies?
Store cooled cookies in an airtight container in the refrigerator for up to 4 days. If you want to keep them longer, freeze them without frosting and caramel, thaw before frosting, and enjoy within 2 months.
What Can I Substitute for Cream Cheese Frosting?
If you prefer a lighter or dairy-free option, try a simple vanilla glaze made from powdered sugar and milk, or dust the cookies with cinnamon sugar instead of frosting.
