If you are craving a delicious twist on classic pumpkin dessert, the Pumpkin Pie Cookies Recipe is exactly what you need to brighten your day and satisfy your sweet tooth. These cookies capture all the warm, comforting spices of pumpkin pie but come in perfectly bite-sized, soft, and chewy treats that are easy to share. With a luscious pumpkin filling nestled right in the center and a crunchy graham cracker coating, these cookies are an absolute delight for autumn gatherings or a cozy afternoon snack.
Ingredients You’ll Need
Gathering your ingredients is a breeze because they are simple, pantry-friendly staples that each play a special role in creating these delightful Pumpkin Pie Cookies. From warm spices to rich pumpkin purée and creamy sweetness, every component adds layers of flavor, texture, and that signature fall color.
- 1 ½ cups all-purpose flour: Provides the soft, tender structure to the cookie dough.
- ½ teaspoon baking powder: Ensures the cookies rise just enough for that perfect softness.
- ¼ teaspoon baking soda: Balances the dough’s acidity for a nice crumb.
- ¼ teaspoon salt: Enhances all the other flavors beautifully.
- 1 teaspoon ground cinnamon: Brings warmth and that classic fall spice note.
- ½ teaspoon ground ginger: Adds a subtle zing that brightens the cookies.
- ¼ teaspoon ground nutmeg: Elevates the complexity of the spice mix.
- ¼ teaspoon ground cloves: Gives a deep, aromatic depth to the flavor profile.
- ½ cup unsalted butter, room temperature: Creates rich, creamy moisture and a tender crumb.
- ½ cup granulated sugar: Sweetens the dough while keeping it light.
- ¼ cup light brown sugar, packed: Adds a mellow caramel note and chewiness.
- 1 large egg yolk: Helps bind everything together and enriches the texture.
- 1 teaspoon vanilla extract: Brings out the holiday spices and pumpkin flavors.
- ⅓ cup pure pumpkin purée (not pumpkin pie filling): The star ingredient providing moisture and that unmistakable pumpkin goodness.
- ¾ cup graham cracker crumbs: Coats each cookie for a slight crunch and echoes the pie crust vibe.
- ¼ cup sweetened condensed milk: Creates a luscious, creamy filling inside each cookie.
- ½ teaspoon cinnamon (for filling): Keeps the pumpkin filling flavorful and aromatic.
- Pinch of nutmeg (for filling): Delivers a delicate hint of spice.
- Pinch of salt (for filling): Balances the sweetness perfectly.
How to Make Pumpkin Pie Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This simple prep step ensures your cookies bake evenly and don’t stick, making clean-up a breeze and your cookies look picture perfect.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and the aromatic spices: cinnamon, ginger, nutmeg, and cloves. Combining these upfront helps distribute the leavening agents and spices evenly throughout your dough, which is essential for consistent flavor in every bite.
Step 3: Cream Butter and Sugars
In a large bowl, beat the butter with the granulated sugar and brown sugar until the mixture becomes light and fluffy. This step is key to creating a tender, melt-in-your-mouth cookie, so don’t rush it—take your time for the best texture.
Step 4: Incorporate Wet Ingredients
Mix in the egg yolk, vanilla extract, and pumpkin purée until fully combined. The pumpkin adds moisture and subtle sweetness, while the yolk enriches the dough’s texture, giving these cookies that soft, chewy bite everyone loves.
Step 5: Combine Wet and Dry Ingredients
Gradually stir the dry ingredients into your wet pumpkin mixture. You’ll end up with a soft dough that holds together well but is still wonderfully tender. This balance is what makes these cookies both easy to shape and deliciously soft once baked.
Step 6: Shape and Coat the Cookies
Scoop the dough into 1.5 tablespoon-sized balls and then roll each ball in graham cracker crumbs. The crumbs add a lovely crunchy texture that mimics a pie crust, building on the pumpkin pie inspiration of this recipe.
Step 7: Create Indentations and Make Filling
Place the dough balls on your baking sheet, spacing them evenly. Use your thumb or the back of a spoon to press a small indentation in the center of each cookie ball. In a small bowl, mix together the sweetened condensed milk, additional pumpkin purée, cinnamon, nutmeg, and a pinch of salt to create the filling. Spoon about ½ teaspoon of this pumpkin filling into each indentation—this little pocket makes these cookies extra special.
Step 8: Bake and Cool
Bake the cookies for 10 to 12 minutes until the edges are slightly golden and the centers are just set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Cooling helps the filling set and the cookies firm up to the perfect texture.
How to Serve Pumpkin Pie Cookies Recipe
Garnishes
For a little extra flair, sprinkle a light dusting of powdered sugar or a pinch of cinnamon on top. You can also drizzle a simple glaze made from powdered sugar and milk to add sweetness and shine. These tiny touches brighten up the cookies and make them look as good as they taste!
Side Dishes
These cookies shine best on their own but pair perfectly with a cup of hot coffee, chai tea, or even a spiced latte. You might also enjoy them alongside a scoop of vanilla ice cream for a fun fall-inspired dessert treat.
Creative Ways to Present
Serve these pumpkin pie cookies on a rustic wooden platter with a few cinnamon sticks and mini pumpkins for a festive fall display. Or stack them into a tall cookie tower tied with twine for a charming gift or centerpiece at your next holiday gathering.
Make Ahead and Storage
Storing Leftovers
Keep leftover cookies stored in an airtight container at room temperature, and they will stay fresh and soft for up to 3 days. This makes them perfect for baking ahead of time for parties or cozy family nights.
Freezing
You can freeze these pumpkin pie cookies by placing them on a baking sheet to freeze individually before transferring them to a freezer-safe container or bag. They will keep beautifully frozen for up to 2 months. When you want to enjoy them, simply thaw at room temperature.
Reheating
To revive that just-baked warmth, pop the cookies into a 300°F (150°C) oven for about 5 minutes. This warms the pumpkin filling and softens the cookie again, making them taste freshly baked all over again.
FAQs
Can I substitute canned pumpkin pie filling for pumpkin purée in the Pumpkin Pie Cookies Recipe?
It is best to use pure pumpkin purée instead of pumpkin pie filling because the filling already contains spices and sweeteners, which can throw off the balance of flavors in your cookies.
Are these cookies gluten-free?
This Pumpkin Pie Cookies Recipe uses all-purpose flour and graham cracker crumbs, which contain gluten. However, you could experiment with gluten-free flour blends and gluten-free graham crackers as substitutes.
Can I make these cookies vegan?
To make them vegan, try substituting vegan butter, using a flax egg or another egg replacement, and choosing a dairy-free condensed milk alternative. Keep in mind that texture and flavor may vary slightly.
What’s the best way to get the pumpkin filling into each cookie?
Using a small spoon or a piping bag works well to neatly fill the center indentations. Be gentle so the filling doesn’t overflow while baking.
How do I make sure my cookies stay soft after baking?
Don’t overbake your cookies and store them in an airtight container. The moisture from the pumpkin purée helps keep them soft, so being mindful of baking time is key.
Final Thoughts
Making this Pumpkin Pie Cookies Recipe is like creating little bites of autumn joy right in your own kitchen. The ease of preparation combined with the satisfying blend of spices, pumpkin, and crunchy graham cracker crumbs guarantees these cookies will become a new favorite. Trust me, once you try them, you’ll want to bake them again and again to share the magic with everyone you know.
Print
Pumpkin Pie Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Pumpkin Pie Cookies are soft, spiced treats that combine the warm flavors of pumpkin pie into a delightful handheld cookie form. Featuring a tender dough rolled in graham cracker crumbs and filled with a creamy pumpkin-spiced center, these cookies are perfect for autumn celebrations or any time you want a comforting seasonal dessert.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Cookie Dough
- ½ cup unsalted butter, room temperature
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ⅓ cup pure pumpkin purée (not pumpkin pie filling)
- ¾ cup graham cracker crumbs
Filling
- ¼ cup sweetened condensed milk
- ⅓ cup pure pumpkin purée
- ½ teaspoon cinnamon
- Pinch of nutmeg
- Pinch of salt
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking and ensure easy cleanup.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves until evenly combined, creating the spice base for the cookies.
- Cream butter and sugars: In a large bowl, beat the unsalted butter along with granulated sugar and light brown sugar until the mixture is light, fluffy, and well combined, which will contribute to a tender texture.
- Add wet ingredients to butter mixture: Beat in the egg yolk, vanilla extract, and ⅓ cup pumpkin purée into the butter and sugar mixture until everything is fully incorporated, adding moisture and flavor.
- Combine dry and wet ingredients: Gradually mix the dry ingredients into the wet ingredients, stirring just until a soft dough forms to avoid overmixing and ensure tender cookies.
- Form dough balls and coat: Scoop out dough portions approximately 1.5 tablespoons each and roll them in the graham cracker crumbs until fully coated, adding a subtle crunch and extra flavor.
- Prepare cookie bases: Arrange the coated dough balls on the prepared baking sheet, spacing them adequately, then gently press an indentation into the center of each cookie using your thumb or a small spoon to hold the filling.
- Make the filling: In a small bowl, mix together the sweetened condensed milk, ⅓ cup pumpkin purée, ½ teaspoon cinnamon, a pinch of nutmeg, and a pinch of salt until smooth and well combined.
- Fill the cookies: Spoon about ½ teaspoon of the pumpkin filling into the indentation of each cookie, filling the center but not overflowing.
- Bake the cookies: Place the baking sheet in the preheated oven and bake for 10 to 12 minutes, or until the edges of the cookies turn lightly golden, indicating they are cooked through.
- Cool the cookies: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer them carefully to a wire rack to cool completely before serving or storing.
Notes
- Use pure pumpkin purée, not pumpkin pie filling, to control the sweetness and spice level in the dough and filling.
- Make sure the butter is at room temperature for easier creaming with the sugars.
- You can prepare the dough in advance and refrigerate it for up to 24 hours before baking.
- Store baked cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a spicier kick, increase the cinnamon or add a pinch of ground cloves to the filling.
