These Pumpkin Pie Cookies are the perfect fall treat! Soft and chewy, they are packed with warm spices and a hint of pumpkin goodness, making them super comforting.
One bite, and you might just forget all about regular pumpkin pie! Sometimes, I enjoy them with a cup of tea—they’re like little bites of autumn happiness! 🍂
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin works great for convenience! If you have fresh pumpkin, you can roast it and puree it, but canned is much simpler. Just make sure it’s pure pumpkin, not pumpkin pie filling, which contains added sugars and spices.
Butter: I prefer unsalted butter for better flavor control. If you’re looking for a dairy-free option, coconut oil or vegan butter can work well here, making the cookies just as rich and delicious.
Flour: All-purpose flour is the star here, but for a gluten-free option, you can use a 1:1 gluten-free flour blend. Just keep in mind that texture may vary slightly.
Spices: The combination of spices is what makes these cookies special! Feel free to adjust based on your taste. If you don’t have all the individual spices, a store-bought pumpkin pie spice blend will work just fine!
How Can I Make Sure My Cookies Have the Right Texture?
The key to soft, chewy Pumpkin Pie Cookies is in the mixing and baking. Here are some tips:
- Cream the butter and sugars well. This incorporates air, making the cookies fluffy.
- Don’t overmix once you add the dry ingredients—just mix until everything is combined to keep them soft.
- When baking, keep an eye on the cookies. They should be slightly underbaked when they come out of the oven as they will continue to cook on the baking sheet.
- Pressing a thumbprint into the center helps create a little pocket for whipped cream, adding to the texture!
These steps will help ensure your cookies turn out perfectly fluffy and delicious every time! Enjoy the cozy flavors and fun textures that reflect the comforting taste of fall!
Delicious Pumpkin Pie Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 3/4 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
For Topping:
- Whipped cream, for topping
- Ground cinnamon or pumpkin pie spice, for garnish
How Much Time Will You Need?
This recipe will take about 15 minutes to prep, and then you’ll need to bake the cookies for 10-12 minutes. After that, let them cool for a bit before adding the whipped cream topping. Overall, you’re looking at around 30-40 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While the oven is heating, line your baking sheets with parchment paper or silicone mats to prevent sticking.
2. Cream the Butter and Sugars:
In a large mixing bowl, combine the softened butter, granulated sugar, and light brown sugar. Use an electric mixer (or a whisk if you’re feeling strong!) to cream them together until the mixture is light and fluffy. This should take about 2-3 minutes.
3. Add the Wet Ingredients:
Next, beat in the eggs, one at a time, mixing well after each addition. Then stir in the pumpkin puree and vanilla extract. Make sure everything is well combined and smooth.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and all those lovely spices: cinnamon, ginger, nutmeg, cloves, and allspice. This mix will create that wonderful pumpkin pie flavor!
5. Combine Dry and Wet Mixtures:
Gradually add the dry ingredients to the wet mixture, stirring gently until everything is just combined. It’s important not to overmix; you want to keep the cookies soft!
6. Shape the Cookies:
Scoop out tablespoon-sized balls of dough and place them on your prepared baking sheets, leaving about 2 inches of space between each to allow them to spread. You can use a cookie scoop or your hands for this.
7. Bake the Cookies:
Pop the cookies in the oven for 10-12 minutes, or until the edges are set and the tops are slightly cracked. Keep an eye on them as oven times can vary!
8. Create the Indentation:
Once they’re out of the oven, take the back of a spoon or your thumb and gently press into the center of each cookie to create an indentation. This is where the whipped cream will sit!
9. Cool and Top:
Let the cookies cool completely on the baking sheet before topping them. Once they’re cool, dollop a generous swirl of whipped cream into each indentation.
10. Garnish and Serve:
Sprinkle lightly with ground cinnamon or pumpkin pie spice for that final touch. Your Pumpkin Pie Cookies are now ready to enjoy!
These cookies look charming and taste like the warm flavors of pumpkin pie, making them a delightful treat for any occasion. Enjoy every bite!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin puree. Roast a small pumpkin, scoop out the flesh, and blend it until smooth. Just be sure to drain any excess moisture for the best texture in your cookies.
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week or freeze them for up to 3 months.
Can I Make These Cookies Gluten-Free?
Yes! You can substitute all-purpose flour with a 1:1 gluten-free flour blend. Make sure the blend contains xanthan gum or add a teaspoon to help with the cookie’s structure.
What Can I Use Instead of Whipped Cream for Topping?
If you’d prefer a healthier option, consider using Greek yogurt or coconut cream. Both can add a delicious creaminess while keeping the cookies lighter!