These Pumpkin Pie Cookies are like little bites of fall! They are soft, sweet, and packed with all the yummy pumpkin spice flavors we love. Plus, they are super easy to make!
Every time I bake these cookies, my kitchen smells amazing. I usually can’t wait for them to cool before grabbing a couple. Let’s just say they don’t last long in my house! 🍪
Key Ingredients & Substitutions
Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling, as the latter contains added sugars and spices. If you don’t have canned, you can roast and puree fresh pumpkin or even use butternut squash as a substitute.
Vegetable Oil: This adds moisture to your cookies. You can swap it for melted butter for a richer flavor, or use coconut oil for a hint of sweetness. Olive oil works too, but it might change the taste slightly.
Egg: It helps bind the ingredients. If you’re looking for a vegan option, you can replace it with 1/4 cup of unsweetened applesauce or 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water.
Spices: Cinnamon, ginger, nutmeg, and cloves are essential for that pumpkin pie flavor. If you’re missing one, don’t stress! You can use store-bought pumpkin pie spice as a substitute. It’s a great all-in-one solution!
How Do You Get the Perfect Cookie Texture?
Getting the right texture for your Pumpkin Pie Cookies is key. You want them to be soft and chewy, not cakey. Here are some tips:
- Make sure not to overmix the dough after adding the dry ingredients. Mix just until combined to keep the cookies tender.
- Watch your baking time! Cookies may look slightly underbaked when you take them out. They’ll firm up as they cool.
- Let the cookies cool on the baking sheet for a few minutes before moving them. This helps maintain their shape and prevents them from breaking.
How to Make Pumpkin Pie Cookies
Ingredients You’ll Need:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Whipped cream or frosting for topping
- Ground cinnamon or pumpkin pie spice for garnish (optional)
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and around 12-15 minutes to bake. Don’t forget to let the cookies cool for a few minutes before topping them, so all in all, you’ll be enjoying these tasty treats in about 30-40 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly and perfectly. Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
2. Mix Wet Ingredients:
In a large bowl, pour in the pumpkin puree along with the granulated sugar, brown sugar, vegetable oil, large egg, and vanilla extract. Mix everything together until it’s smooth and well combined. This mixture is the base for your cookies, so make sure it’s creamy!
3. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. This step allows the spices to mix evenly throughout the cookie dough.
4. Combine Mixtures:
Slowly add the dry ingredient mixture to the wet ingredients. Stir gently until everything is just combined; don’t overmix it! You’re aiming for a soft cookie dough.
5. Shape the Cookies:
Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheet. Lightly flatten each ball with the back of a spoon. If you’d like to create a small indent in the center (like a little bowl), gently press with your thumb or the back of another spoon.
6. Bake the Cookies:
Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are set and the tops are lightly cracked. Keep an eye on them to make sure they don’t overbake!
7. Cool Down:
Once the cookies are done, pull them out of the oven and let them cool on the baking sheet for about 5 minutes. This will help them firm up slightly. After that, transfer them to a wire rack to cool completely.
8. Top with Whipped Cream:
Once cooled, it’s time for the fun part! Top each cookie with a dollop of whipped cream or your favorite frosting. This adds a delicious creamy texture to your cookies.
9. Add a Festive Touch:
If you want to make them extra special, sprinkle a little ground cinnamon or pumpkin pie spice on top of the whipped cream for that beautiful presentation and added flavor.
10. Enjoy Your Creation:
Now it’s time to serve up these Pumpkin Pie Cookies! Share them with friends or family, or keep them all for yourself! These cookies are perfect for celebrating the flavors of fall anytime.
Enjoy your homemade pumpkin pie cookies—they’re like cozy little bites of autumn perfection!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can roast and puree fresh pumpkin as a substitute. Just make sure to drain any excess moisture to prevent the cookies from becoming too wet.
Can I Make These Cookies Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum for better texture and structure.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3-4 days. You can also refrigerate them for a bit longer if needed. Just let them come to room temperature before serving again.
Can I Freeze Pumpkin Pie Cookies?
Definitely! Once the cookies are completely cooled, you can freeze them in a single layer on a baking sheet. Once frozen, transfer them to an airtight container or freezer bag. They should maintain their best quality for up to 3 months. Thaw in the fridge or at room temperature when you’re ready to enjoy!
