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Pumpkin Pie Cookies

Pumpkin Pie Cookies
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These Pumpkin Pie Cookies deliver the cozy, warmly spiced flavors of classic pumpkin pie in a soft, chewy cookie form. With pumpkin puree, cinnamon, nutmeg, and cloves, they capture the essence of fall in an easy-to-bake treat perfect for family gatherings, snacks, or gifts. Versatile and customizable, these cookies stay tender and moist, making every bite a comforting celebration of autumn’s best tastes.

Ingredients

Scale

Wet Ingredients

  • 1/2 cup (115g) softened butter
  • 3/4 cup (150g) packed brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg
  • 1/2 cup (120g) pumpkin puree (100% pure pumpkin)
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 1/2 cups (190g) all-purpose flour (or gluten-free blend for GF option)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Optional Add-Ins

  • 1/2 cup chocolate chips (semi-sweet or white)
  • 1/2 cup chopped pecans or walnuts

Instructions

  1. Prepare Your Ingredients: Gather all ingredients and preheat your oven to 350°F (175°C) to begin baking as soon as your dough is ready.
  2. Mix the Wet Ingredients: In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy. Then beat in the egg, pumpkin puree, and vanilla extract until the mixture is smooth and creamy.
  3. Combine Dry Ingredients Separately: In another bowl, whisk together the flour, baking soda, salt, and spices (cinnamon, nutmeg, and cloves) to ensure even flavor distribution.
  4. Blend the Mixtures: Gradually add the dry ingredients into the wet ingredients, mixing just until combined. Avoid over-mixing to prevent dense cookies.
  5. Optional Add-Ins: If using chocolate chips or nuts, gently fold them into the dough so they are evenly distributed.
  6. Shape and Bake: Drop spoonfuls of dough onto parchment-lined baking sheets, spacing about 2 inches apart. Bake for 10-12 minutes until edges are set but centers remain soft.
  7. Cool and Enjoy: Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

  • Use 100% pure canned pumpkin puree, not pumpkin pie filling, for best flavor.
  • To keep cookies soft, remove them from the oven when edges are set but centers look slightly underbaked.
  • Sift spices with the flour to avoid clumps and achieve even flavor.
  • Chilling the dough for 30 minutes before baking reduces spreading and intensifies flavor.
  • Use room temperature ingredients for a smooth, uniform dough texture.

Nutrition

Keywords: pumpkin pie cookies, fall cookies, pumpkin spice cookies, cozy fall treats, soft chewy cookies, gluten-free pumpkin cookies, vegan pumpkin cookies

Find it online: https://emillycooks.com/pumpkin-pie-cookies/