Soft and Spiced Pumpkin Pie Cookies Recipe for Fall Treats

Benefits and Advantages of Pumpkin Pie Cookies

Pumpkin pie cookies are a delightful seasonal treat that perfectly captures the comforting flavors of pumpkin pie with the convenience and fun of a cookie. These cookies offer several benefits that make them popular among bakers and dessert lovers alike:

• Easy to Make: With simple ingredients like pumpkin puree, spices, and a basic cookie dough, pumpkin pie cookies are approachable for all skill levels. The recipe’s straightforward steps allow quick preparation without sacrificing flavor.
• Portion Control: Unlike traditional pumpkin pies, these cookies provide individual servings. This makes them perfect for gatherings like Thanksgiving, Friendsgiving, or Halloween where guests can enjoy smaller, mess-free portions.
• Versatility: The cookie base can range from gingersnap-inspired dough to buttery sugar cookie cups or graham cracker crumb crusts, adapting to different textural preferences.
• Healthful Pumpkin Inclusion: Packed with vitamin A, fiber, and antioxidants, pumpkin adds nutrition to a dessert offering a moderate boost to your sweet treat.
  For more on pumpkin’s health perks, see Health Benefits of Pumpkin.
• Customizable: Ingredients and spices allow for easy adaptation to vegan, gluten-free, or low-sugar diets, making them inclusive for various dietary needs.
• Warm Flavor Profile: The combination of cinnamon, nutmeg, ginger, and cloves creates a cozy autumn aroma and taste, reminiscent of classic pumpkin pie.

“Pumpkin pie cookies blend tradition and convenience with cozy fall spices in a perfectly portioned, hand-held dessert.”

Essential Ingredients for Pumpkin Pie Cookies

Creating soft and spiced pumpkin pie cookies requires specific ingredients for the dough and filling to capture the classic flavors and texture. Below is a comprehensive list to get started:

Cookie Dough Ingredients:

• 3/4 cup (170 grams) salted butter (or unsalted if preferred)
• 1/3 cup molasses (regular, not blackstrap)
• 3/4 cup (163 grams) dark brown sugar, packed
• 3/4 cup (156 grams) granulated sugar
• 2 large eggs, room temperature
• 1 1/2 teaspoons vanilla extract
• 3 1/4 cups (422 grams) all-purpose flour, spooned and leveled
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 1/4 cup granulated sugar (for rolling the dough)

Pumpkin Pie Filling Ingredients:

• Approximately 2 tablespoons beaten egg (about half a large egg)
• 1/4 cup plus 1 tablespoon (73 grams) canned pumpkin puree (fresh puree works too)
• 2 tablespoons heavy cream or evaporated milk
• 1/4 teaspoon vanilla extract
• 2 tablespoons dark brown sugar
• Pinch of salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• Pinches of ground cloves, nutmeg, and allspice
• 1 teaspoon cornstarch or all-purpose flour (for thickening)

Optional Whipped Cream Topping:

• 1/4 cup cold heavy cream
• 2 tablespoons powdered sugar
• 2 teaspoons vanilla extract
• Pinch of nutmeg (optional)

This combination of ingredients creates the beloved soft, chewy cookie base with a rich, spiced pumpkin pie filling that makes each bite a festive experience.

Dietary Substitutions to Customize Your Pumpkin Pie Cookies

Pumpkin pie cookies can be tailored to suit various dietary needs without compromising flavor or texture. Here are common substitutions for different preferences:

Vegan Substitutions:

• Replace eggs with flaxseed or chia seed gel (1 tablespoon ground seeds mixed with 3 tablespoons water per egg, allowed to thicken).
• Use plant-based butter or coconut oil instead of dairy butter.
• Swap heavy cream with coconut cream or other dairy-free alternatives when making the filling and whipped topping.

Gluten-Free Alternatives:

• Substitute all-purpose flour with gluten-free blends composed of rice flour, tapioca starch, and potato starch.
• Add a small amount (about 1/4 teaspoon) xanthan gum per cup of gluten-free flour to improve dough structure.

Low-Sugar and Calorie-Saving Options:

• Use natural sweeteners like stevia, monk fruit, or erythritol in place of granulated and brown sugars.
• Replace some butter with unsweetened applesauce or mashed bananas to reduce fat while keeping moisture.

Dairy-Free Options:

• Replace butter with plant oils like avocado or coconut oil for dairy-free cookie dough.
• For whipped cream, use whipped coconut cream blended with powdered sugar and vanilla.

“These substitutions keep pumpkin pie cookies accessible to everyone while preserving their signature warmth and texture.”

How to Prepare the Perfect Pumpkin Pie Cookies: Step-by-Step Guide

1. Preheat the oven: Set to 365°F (185°C) and line baking sheets with parchment paper.
2. Mix wet ingredients: Melt butter, then whisk in molasses, dark brown sugar, and granulated sugar until combined. Add eggs and vanilla extract and whisk until smooth.
3. Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, cloves, and nutmeg.
4. Form dough: Stir dry ingredients into wet mixture until a dough forms. Chill dough for 30 minutes to 2 hours for best texture.
5. Shape cookies: Portion dough into roughly 70-gram balls, roll in granulated sugar, and press a shallow indentation in the center without piercing through.
6. Prepare filling: Whisk together pumpkin puree, beaten egg, heavy cream, vanilla, brown sugar, salt, spices, and cornstarch until smooth.
7. First bake: Place dough balls on baking sheet and bake for 8 minutes to set the base.
8. Add filling: Spoon about 1 to 2 teaspoons of pumpkin filling into each indentation.
9. Final bake: Return cookies to oven for 4 to 6 minutes until edges are set and filling is just firm.
10. Cool and serve: Let cookies cool on the pan for 5–10 minutes, then transfer to wire racks. Optional: whip cold heavy cream with powdered sugar and vanilla and pipe onto cooled cookies for a creamy topping.

Following these steps yields pumpkin pie cookies that offer crisp, chewy cookie edges with a silky spiced pumpkin center a perfect fall dessert.

For tips on creating toppers, see Whipped Cream Tips and Tricks for Baking.

Mastering Pumpkin Pie Cookies: Advanced Tips and Variations

Pumpkin pie cookies offer a wonderful balance of soft, chewy texture and spiced pumpkin pie flavors. To master this festive treat, consider these advanced tips and creative variations that help tailor the cookies to your preference and enhance their appeal.

Key Tips for Perfect Pumpkin Pie Cookies

• Room Temperature Ingredients: Use room temperature butter, eggs, and vanilla to ensure even mixing and smooth dough formation.
• Chill the Dough: Refrigerate the dough for 30 minutes to two hours. Chilling improves cookie structure and prevents excessive spreading during baking.
• Customize Spices: Add extra cinnamon, cloves, or cardamom for a deeper spice profile. A teaspoon of pumpkin pie spice mix works well too.
• Add Texture: Incorporate mix-ins like chopped pecans, walnuts, or dried cranberries to introduce crunch and contrast.
• Adjust Moisture: For chewier cookies, increase pumpkin puree slightly or add an extra egg yolk.
• Alternative Bases: Try oatmeal pumpkin pie cookies by substituting part of the flour with oats for a hearty texture.
• Creative Toppings: Experiment with cream cheese frosting, a cinnamon sugar glaze, or the classic whipped cream topping for a tasty finish.

Mastering pumpkin pie cookies means understanding ingredient roles and baking times to balance the rich filling with a sturdy but tender cookie base.

How to Store Pumpkin Pie Cookies: Best Practices

Proper storage will keep your pumpkin pie cookies fresh, flavorful, and moist for days or weeks after baking. Here’s how to store them effectively:

Room Temperature Storage

Place the cookies in an airtight container at room temperature to preserve softness for up to five days. Use wax paper or parchment sheets between layers to avoid sticking.

Refrigeration

Store cookies refrigerated in airtight containers for up to two weeks. Chilling helps maintain moisture, especially if the cookies have a whipped cream topping. Bring cookies to room temperature before serving for the best taste.

Freezing for Longer Storage

1. Arrange cookies in a single layer on a baking sheet and freeze until firm (about 1–2 hours).
2. Transfer frozen cookies to a freezer-safe container or resealable bag to avoid breakage.
3. Freeze for up to three months.
4. To enjoy, thaw at room temperature or warm in a 300°F (150°C) oven for 5–7 minutes to refresh texture.

Proper storing keeps your pumpkin pie cookies tasting fresh longer and allows you to enjoy your fall treats on demand.

Nutritional Value of Pumpkin Pie Cookies

Pumpkin pie cookies combine the comfort of traditional desserts with nutritional benefits from pumpkin and wholesome ingredients. Below is an approximate nutritional profile per cookie (~70 grams) based on the gingersnap-style recipe.

These cookies offer an excellent source of vitamin A and antioxidants thanks to pumpkin puree. The fat content contributes to a satisfying taste and texture, primarily from butter or butter substitutes. Adjusting sugar levels or using alternative flours can modify calorie and carb content to better fit personal dietary goals.

Learn more about pumpkin’s health benefits here.

FAQs: Frequently Asked Questions About Pumpkin Pie Cookies

Soft and Spiced Pumpkin Pie Cookies Recipe for Fall Treats

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🎃 Enjoy warm, cozy flavors in every bite of these pumpkin pie cookies. Perfect for celebrations!
🥧 A softer, chewier take on classic pumpkin treats – easy to make, easier to love.

• Total Time: 1 hour to 1 hour 30 minutes
• Yield: Approximately 24–28 cookies 1x

Ingredients

Scale 1x2x3x

3/4 cup (170 grams) salted butter (or unsalted as preferred)
1/3 cup molasses (regular, not blackstrap)
3/4 cup (163 grams) dark brown sugar, packed
3/4 cup (156 grams) granulated sugar
2 large eggs, at room temperature
1 1/2 teaspoons vanilla extract
3 1/4 cups (422 grams) all-purpose flour, spooned and leveled
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/4 cup granulated sugar (for rolling the dough)
Approximately 2 tablespoons beaten egg (about half a large egg)
1/4 cup plus 1 tablespoon (73 grams) canned pumpkin puree (fresh can also be used)
2 tablespoons heavy cream or evaporated milk
1/4 teaspoon vanilla extract
2 tablespoons dark brown sugar
Pinch of salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
Pinches of ground cloves, nutmeg, and allspice
1 teaspoon cornstarch or all-purpose flour (for thickening)
1/4 cup cold heavy cream
2 tablespoons powdered sugar
2 teaspoons vanilla extract
Pinch of nutmeg (optional)

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Instructions

1. Melt the butter in a large mixing bowl, then whisk in molasses, dark brown sugar, and granulated sugar until combined.
2. Add the eggs and vanilla extract; whisk until smooth.
3. In another bowl, mix dry ingredients: flour, baking powder, baking soda, cinnamon, ginger, cloves, and nutmeg.
4. Gradually stir the dry ingredients into the wet mixture until a dough forms.
5. Portion dough into 70-gram balls, roll in granulated sugar, and make an indentation in the center of each.
6. Chill the dough balls in the fridge for 30 minutes to 2 hours.
7. Preheat your oven to 365°F (185°C). Whisk together all ingredients for the pumpkin pie filling until smooth.
8. Spoon pumpkin filling into the cookie indentations.
9. Bake the cookies for 12–14 minutes until edges are set and filling is firm.
10. In a cold bowl, whip the cream with powdered sugar and vanilla until stiff peaks form.
11. Once cookies have cooled, pipe or dollop whipped cream onto each cookie.

Last Step:

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Notes

🕒 Chilling improves the texture and shape but is not mandatory for a quicker preparation.
🥥 Try using graham cracker crumbs in the dough for added flavor.
❄️ Dough can be refrigerated for up to 4 days or frozen for up to 2 months for future use.

• Author: Brandi Oshea
• Prep Time: 20 minutes
• Chill Time: 30 minutes to 2 hours
• Cook Time: 12-14 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 cookie
• Calories: 284
• Sugar: 24g
• Sodium: 160mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 35mg