Pumpkin Pie Cookie Recipe

The aroma of warm spices and sweet pumpkin fills the kitchen, promising a taste of autumn in every bite. These aren’t just cookies; they’re tiny edible hugs, each one a perfect blend of fall flavors that will make your taste buds sing.

Imagine biting into a soft, chewy cookie that tastes exactly like a slice of pumpkin pie – but even better because it’s a cookie! Think cozy nights by the fire, leaves crunching underfoot, and the pure joy of fall, all wrapped up in a delightful treat.

Here’s why you’ll absolutely adore this Pumpkin Pie Cookie Recipe:

• Effortless to whip up, these cookies bring the taste of fall to your table with minimal fuss and maximum flavor.
• Experience the nostalgic taste of pumpkin pie combined with the delightful chewiness of a cookie, a truly unforgettable flavor combination.
• With their warm, golden hue and perfectly spiced aroma, these cookies are visually stunning and make a charming addition to any dessert spread.
• Perfect as a snack, dessert, or even a thoughtful gift, these cookies are incredibly adaptable and guaranteed to bring smiles all around.

Ingredients for Pumpkin Pie Cookie Recipe

Here’s what you’ll need to make this delicious dish:

All-Purpose Flour The base of our cookies, providing structure. Ensure it’s fresh for the best texture.

Pumpkin Puree This is the star of the show, delivering that classic pumpkin flavor and moistness. Make sure it’s 100% pumpkin, not pumpkin pie filling!

Granulated Sugar Adds sweetness and helps to create a crisp edge on the cookies.

Brown Sugar Contributes a chewy texture and a molasses-like depth of flavor. Pack it tightly when measuring.

Unsalted Butter Adds richness and tenderness. It should be softened but still cool to the touch.

Egg Binds the ingredients together and adds moisture. Use a large egg for consistent results.

Pumpkin Pie Spice This blend of cinnamon, ginger, nutmeg, and cloves gives these cookies their signature warm and cozy flavor.

Baking Soda Helps the cookies to rise and spread, creating a soft and chewy texture.

Salt Enhances the flavors of all the other ingredients. A little goes a long way!

Alcohol-free vanilla extract Adds a touch of sweetness and enhances the overall flavor profile. Use pure Alcohol-free vanilla extract for the best taste.

Optional: Cream Cheese Frosting

For an extra touch of indulgence, whip up a batch of cream cheese frosting to drizzle or spread on the cooled cookies.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Pumpkin Pie Cookie Recipe

Follow these simple steps to prepare this delicious dish:

Step 1: Cream Together the Butter and Sugars

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Scraping down the sides of the bowl ensures even mixing.

Step 2: Add the Wet Ingredients

Beat in the pumpkin puree, egg, and Alcohol-free vanilla extract until well combined. The mixture may look slightly curdled, but don’t worry, it will come together in the next step.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, and salt. This ensures that the spices are evenly distributed throughout the dough.

Step 4: Combine Wet and Dry

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough cookies.

Step 5: Chill the Dough

Cover the dough and chill in the refrigerator for at least 30 minutes. This helps to prevent the cookies from spreading too much during baking.

Step 6: Bake the Cookies

Preheat oven to 375°F (190°C). Drop rounded tablespoons of dough onto ungreased baking sheets, leaving about 2 inches between each cookie. Bake for 10-12 minutes, or until the edges are lightly golden brown.

Step 7: Cool and Frost (Optional)

Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. If desired, frost with cream cheese frosting.

Transfer to plates and serve these pumpkin pie cookies with a glass of milk or cup of coffee for the perfect finishing touch.

Perfecting the Cooking Process

To achieve cookie nirvana, start by creaming together your butter and sugar until light and fluffy. This creates the perfect base. Combine all your dry ingredients well separately. Add in the pumpkin puree last and mix gently until just combined. Don’t overmix; this is key!

Add Your Touch

Feel free to go wild with customizations! You can swap out the spices for your favorite blends. Add chocolate chips or dried cranberries for extra pizzazz. A sprinkle of sea salt before baking elevates the flavor profile beautifully. The possibilities are endless, so get creative!

Storing & Reheating

These pumpkin pie cookies are best stored in an airtight container at room temperature. They’ll stay fresh for up to five days (if they last that long!). For reheating, a few seconds in the microwave will bring them back to their gooey, warm glory.

Here are some tips to turn you into a cookie-baking ninja:

• Make sure your butter is softened but still cool to the touch; this helps create a perfect, fluffy cookie.
• Don’t skip chilling the dough; it prevents the cookies from spreading too thin and losing their shape during baking.
• Use a cookie scoop to ensure uniform sizes; this helps with even baking and a professional presentation.

(Personal anecdote formated as paragraph subheading)

My grandma always added a pinch of cardamom to her pumpkin pie. I tried it with these cookies, and now everyone begs me for the recipe every Harvest celebration. The little tweaks make all the difference!

Let’s dive into crafting these delightful treats, shall we? Get ready for a journey into the world of warm spices and soft, chewy goodness with this amazing **Pumpkin Pie Cookie Recipe**. Now, I know what you’re thinking: “Another pumpkin spice recipe? Groundbreaking.” But trust me on this one. These aren’t your basic PSL-flavored cardboard circles. No, these are the kind of cookies that make you want to curl up under a blanket with a good book and forget about all your problems.

Think of it like this: you’re taking the best parts of pumpkin pie—the cozy spices, the smooth pumpkin flavor—and turning them into a convenient, portable cookie form. Plus, there’s no fork required, which is always a win in my book. Honestly, who has time for utensils when there are cookies to be eaten?

Before we get started, let me tell you a little story. Last year, I made these cookies for a potluck. I thought they were pretty good, but I didn’t expect much. Boy, was I wrong! They were gone within minutes. People were practically fighting over the last one. Okay, maybe not fighting, but there was definitely some aggressive hovering involved. That’s when I knew I had struck gold with this **Pumpkin Pie Cookie Recipe**.

So, are you ready to become a cookie superhero? Let’s get baking!

Gathering Your Arsenal: Ingredients You’ll Need

Alright, let’s talk ingredients. Here’s what you’ll need to create these magical **Pumpkin Pie Cookies**. Don’t worry, you probably have most of these in your pantry already. If not, a quick trip to the store will set you right.

• 1 cup (2 sticks) unsalted butter, softened (crucial! Not melted, not rock-hard, but perfectly softened)
• 1 cup granulated sugar (for that classic sweetness)
• 1 cup packed light brown sugar (for that extra molasses-y depth)
• 2 large eggs (the binding superheroes of our dough)
• 1 teaspoon Alcohol-free vanilla extract (because everything’s better with vanilla)
• 1 cup pumpkin puree (not pumpkin pie filling, just pure pumpkin goodness)
• 3 cups all-purpose flour (the foundation of our cookie kingdom)
• 1 teaspoon baking soda (for that perfect puff)
• 1 teaspoon ground cinnamon (the heart and soul of pumpkin spice)
• 1/2 teaspoon ground nutmeg (adds a warm, nutty note)
• 1/4 teaspoon ground cloves (a little goes a long way!)
• 1/4 teaspoon ground ginger (for a subtle zing)
• 1/2 teaspoon salt (balances out the sweetness)

That’s it! See? Nothing too intimidating. And if you’re feeling adventurous, you can always add a pinch of cardamom or allspice for an extra layer of flavor. Just don’t go overboard; we want pumpkin pie cookies, not a spice rack explosion.

Mixing Magic: Crafting the Cookie Dough

Now for the fun part: mixing the dough! This is where the magic happens, where simple ingredients transform into something truly extraordinary. Follow these steps carefully, and you’ll be well on your way to **Pumpkin Pie Cookie** perfection.

1. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Don’t rush this step; it’s essential for creating a tender cookie. Think of it as giving your cookies a good foundation.

2. Beat in the eggs one at a time, then stir in the Alcohol-free vanilla extract. Make sure everything is well combined before moving on to the next step. We want a smooth, harmonious mixture, not a curdled mess.

3. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. This ensures that all the spices are evenly distributed throughout the dough. No one wants a cookie that’s all cinnamon and no nutmeg, or vice versa.

4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; this can result in tough cookies. We want tender, melt-in-your-mouth goodness, not hockey pucks.

5. Stir in the pumpkin puree until everything is evenly incorporated. Your dough should now be a beautiful orange color, and it should smell absolutely divine. If it doesn’t, something’s wrong. Just kidding! But seriously, it should smell amazing.

6. Cover the dough and chill in the refrigerator for at least 30 minutes. This is crucial! Chilling the dough allows the gluten to relax, which results in a more tender cookie. It also prevents the cookies from spreading too much in the oven. Trust me, you don’t want flat, pancake-like cookies.

Baking Bliss: Turning Dough into Deliciousness

Okay, the dough is chilled, the oven is preheated, and you’re practically vibrating with excitement. It’s time to bake these **Pumpkin Pie Cookies**! Follow these steps, and you’ll be rewarded with a batch of warm, chewy goodness.

1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. This will prevent the cookies from sticking and make cleanup a breeze.

2. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. They will spread a bit, so don’t overcrowd them.

3. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. Keep a close eye on them; ovens vary, and you don’t want to overbake them. Overbaked cookies are sad cookies.

4. Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart.

The Grand Finale: Enjoying Your Pumpkin Pie Cookies

Congratulations! You’ve successfully baked a batch of delicious **Pumpkin Pie Cookies**. Now it’s time to enjoy the fruits of your labor. These cookies are perfect on their own, but they’re also amazing with a glass of milk, a cup of coffee, or even a scoop of vanilla ice cream. Get creative!

And there you have it: the **Pumpkin Pie Cookie Recipe** that will make you the star of every potluck, bake sale, and holiday gathering. So go forth and bake! Share these cookies with your friends, your family, your neighbors, even your mail carrier. Spread the joy of pumpkin spice! You can also add a drizzle of maple glaze, or a dollop of whipped cream.

Spice It Up: Choosing the Right Seasoning

The spice blend is what truly makes these cookies sing. While the recipe calls for cinnamon, nutmeg, cloves, and ginger, feel free to adjust the ratios to suit your personal taste. Love cinnamon? Add a little extra. Not a fan of cloves? Tone them down. The key is to find a balance that you enjoy.

And don’t be afraid to experiment with other spices! A pinch of cardamom adds a warm, floral note, while a dash of allspice brings a complex, peppery flavor. Just remember to start small and taste as you go. You can always add more spice, but you can’t take it away.

Perfecting the Cookie Shape and Texture

Achieving the perfect cookie shape and texture is all about technique. Make sure your butter is properly softened, but not melted. Chill the dough for the recommended amount of time to prevent excessive spreading. And don’t overmix the dough; this can result in tough cookies.

If you want perfectly round cookies, try using a cookie cutter. Or, for a more rustic look, simply drop spoonfuls of dough onto the baking sheets. The texture of your cookies will also depend on your oven. If your oven runs hot, you may need to reduce the baking time.

These little details can make a big difference in the final product, so pay attention to them. After all, we’re striving for **Pumpkin Pie Cookie** perfection here.

Serving Suggestions

• Serve warm with a scoop of vanilla ice cream.
• Pair with a cup of coffee or tea for a cozy afternoon treat.
• Package them up as a thoughtful gift for friends and family.
• Crumble them over yogurt or oatmeal for a delicious breakfast topping.
• Use them to make ice cream sandwiches for a fun and festive dessert.

Conclusion for Pumpkin Pie Cookie Recipe

This pumpkin pie cookie recipe is a delightful twist on classic fall flavors, offering a simple and satisfying treat. Remember to chill the dough to prevent spreading and feel free to experiment with variations like chocolate chips or a maple glaze. These cookies are perfect for sharing or enjoying a cozy moment by yourself with a warm drink. Whether you freeze the dough or the baked cookies, you’re always prepared for a pumpkin spice craving!

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FAQs

Can I use canned pumpkin puree in this Pumpkin Pie Cookie Recipe?

Absolutely! In fact, using canned pumpkin puree is a fantastic shortcut for this pumpkin pie cookie recipe. Just make sure you are using 100% pure pumpkin, and not pumpkin pie filling which already has spices and sugar added. Using the pure stuff lets you control the flavor profile and spice levels to your exact liking. It’s my little secret weapon for quick and delicious baking. Plus, it saves you the hassle of roasting and pureeing a whole pumpkin yourself, unless, of course, you are feeling exceptionally ambitious.

How do I keep my pumpkin pie cookies from spreading too much?

Ah, the age-old cookie dilemma! The key to preventing excessive spreading in your pumpkin pie cookies lies in chilling the dough. After mixing the dough, wrap it tightly and refrigerate it for at least 30 minutes, or even better, an hour. This allows the fats to solidify, which helps the cookies hold their shape while baking. Also, make sure your oven is at the correct temperature; an oven that’s too low can contribute to spreading. Nobody wants flat, sad cookies!

What are some variations I can make to this Pumpkin Pie Cookie Recipe?

Let your creativity shine! You can add chocolate chips (milk, dark, or white), chopped pecans or walnuts, or even a drizzle of maple glaze on top after baking. For extra warmth, consider adding a pinch of ground ginger or cloves to the dough. Another fun idea is to roll the edges of the cookies in cinnamon sugar before baking for a delightful crunch. Don’t be afraid to experiment and put your own spin on this delightful pumpkin pie cookie recipe.

Can I freeze the dough or baked Pumpkin Pie Cookies?

You bet! To freeze the dough, form it into a disc, wrap tightly in plastic wrap, and then place in a freezer bag. It can be stored in the freezer for up to 2 months. When ready to bake, thaw in the refrigerator overnight. For baked cookies, allow them to cool completely, then store them in an airtight container in the freezer for up to 3 months. Thaw at room temperature before enjoying. Freezing is a lifesaver when you want fresh-baked pumpkin pie cookies on demand!