If you adore the rich, warm flavors of fall, then this Pumpkin Pie Cookies Recipe will quickly become your new favorite treat. These cookies capture all the cozy spices and smooth pumpkin goodness of classic pumpkin pie but in a perfectly handheld form that’s delightfully soft and crumbly. Imagine sweet, buttery dough rolled in crunchy graham cracker crumbs with a luscious pumpkin-spiced filling nestled right in the center—every bite feels like a warm hug on a crisp autumn day. Whether you’re baking for a holiday gathering or just craving a seasonal snack, this recipe offers the ultimate way to enjoy pumpkin pie in cookie form.
Ingredients You’ll Need
Gathering your ingredients is the first delightful step, and you’ll find that each one plays a role in bringing out the flavors and textures that make this recipe a standout. From soft spices to creamy pumpkin, every element works harmoniously to create the perfect bite.
- All-purpose flour (1 ½ cups): The base that gives structure without overwhelming the delicate pumpkin flavor.
- Baking powder (½ teaspoon): Helps your cookies rise just enough for a tender texture.
- Baking soda (¼ teaspoon): Adds a bit of lift and balances acidity.
- Salt (¼ teaspoon): Enhances all the sweet and spicy notes.
- Ground cinnamon (1 teaspoon): Classic pumpkin pie spice that brings that warm, comforting aroma.
- Ground ginger (½ teaspoon): Adds a subtle zing that complements the sweetness.
- Ground nutmeg (¼ teaspoon): A sweet, nutty spice that deepens the overall flavor.
- Ground cloves (¼ teaspoon): Provides that traditional fall spice intensity.
- Unsalted butter (½ cup, room temperature): For richness and tender crumb.
- Granulated sugar (½ cup): Sweetens without overpowering.
- Light brown sugar (¼ cup, packed): Adds moisture and a caramel-like depth.
- Egg yolk (1 large): Binds ingredients and enriches the dough.
- Vanilla extract (1 teaspoon): Enhances sweetness and layers of flavor.
- Pure pumpkin purée (⅓ cup + ⅓ cup): The star ingredient, keeping the cookies moist and full of pumpkin goodness.
- Graham cracker crumbs (¾ cup): For a crisp, buttery coating that’s irresistible.
- Sweetened condensed milk (¼ cup): Brings creamy sweetness to the luscious filling.
- Additional spices for filling: Cinnamon (½ teaspoon), nutmeg (pinch), and salt (pinch) to perfectly season the pumpkin filling.
How to Make Pumpkin Pie Cookies Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This simple preparation saves cleanup time and keeps your cookies from sticking, ensuring an even, golden bake.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. This precise blend of spices is key to capturing that signature pumpkin pie flavor in every mouthful.
Step 3: Cream Butter and Sugars
Using a large bowl, beat your room-temperature unsalted butter along with the granulated sugar and light brown sugar until the mixture becomes light and fluffy. This process incorporates air, helping to create that soft, tender texture in your cookies.
Step 4: Add the Wet Ingredients
Mix the egg yolk, vanilla extract, and ⅓ cup of pumpkin purée into the butter and sugar mixture, blending well so that everything is completely combined. The pumpkin adds moisture and richness, making these cookies irresistibly soft.
Step 5: Combine Dry and Wet Ingredients
Gradually stir the dry ingredients into your wet mixture until a soft dough forms. Be gentle, as overmixing can toughen the dough, but make sure there are no streaks of flour left for an even texture.
Step 6: Shape and Coat the Dough
Scoop about 1.5 tablespoon-sized balls of dough and roll them in graham cracker crumbs. This coating adds a delightful crunch and a buttery flavor reminiscent of the classic pie crust.
Step 7: Create the Center Indentation
Place your dough balls onto the prepared baking sheet and gently press a small indentation in the center of each cookie using your thumb or a spoon. This little well will hold the luscious pumpkin filling that makes these cookies extra special.
Step 8: Prepare the Filling
In a small bowl, mix together the sweetened condensed milk, ⅓ cup pumpkin purée, cinnamon, nutmeg, and a pinch of salt. This rich, creamy filling is what elevates these cookies from ordinary to extraordinary.
Step 9: Fill the Cookies
Using a teaspoon, spoon about ½ teaspoon of the pumpkin filling into each indentation, taking care not to overfill to avoid spills during baking.
Step 10: Bake to Perfection
Bake your cookies in the preheated oven for 10 to 12 minutes, or until their edges just start to turn a gentle golden hue. Keep an eye on them so they don’t overbake—they should remain soft and tender.
Step 11: Cool and Enjoy
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This step helps them set perfectly and prevents breakage.
How to Serve Pumpkin Pie Cookies Recipe
Garnishes
To make your Pumpkin Pie Cookies Recipe even more inviting, consider dusting a light sprinkle of powdered sugar or an extra pinch of cinnamon over the top. A dollop of whipped cream or a drizzle of caramel sauce adds a luxurious finish that guests will adore.
Side Dishes
Pair these cookies with a warm cup of spiced apple cider, chai tea, or a creamy latte for a perfectly cozy combination. If serving at a gathering, sliced fresh fruit or a small cheese platter can balance the sweetness nicely.
Creative Ways to Present
Try arranging your cookies on a rustic wooden board with small bowls of pumpkin spice, chopped nuts, and graham cracker crumbs so everyone can customize their bites. Alternatively, sandwich two cookies together with a cinnamon cream cheese filling for a delightful twist.
Make Ahead and Storage
Storing Leftovers
Store leftover Pumpkin Pie Cookies in an airtight container at room temperature for up to 3 days. Keep them in a single layer, or separate layers with parchment paper to prevent sticking and maintain their delicate texture.
Freezing
These cookies freeze beautifully. Arrange them in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe container or bag. They will stay fresh for up to 2 months, ready for whenever that pumpkin craving hits.
Reheating
To revive the soft, cozy texture of these cookies after freezing, warm them in a 300°F oven for about 5 minutes or microwave for 10 to 15 seconds. This little step makes the pumpkin spice warmth come alive again.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin purée?
It’s best to use pure pumpkin purée in this Pumpkin Pie Cookies Recipe because pumpkin pie filling contains added sugars and spices that can throw off the balance of flavors and consistency.
How do I make these cookies dairy-free?
Substitute the unsalted butter with a plant-based margarine or coconut oil, and use a dairy-free sweetened condensed milk alternative to keep the filling creamy without sacrificing taste.
Can I add nuts or chocolate chips to the dough?
Absolutely! Adding chopped pecans or walnuts complements the pumpkin spice, and mini chocolate chips can add a sweet surprise in every bite. Just fold them in gently before shaping the dough.
What if I don’t have graham cracker crumbs?
You can substitute crushed digestive biscuits, vanilla wafers, or even finely chopped nuts as a coating. Each will add a unique texture and flavor while still protecting the cookies during baking.
Are these cookies gluten-free?
The original Pumpkin Pie Cookies Recipe calls for all-purpose flour, but you can experiment with gluten-free 1-to-1 baking flour blends to make them suitable for gluten sensitivities. Just be mindful that texture may vary slightly.
Final Thoughts
This Pumpkin Pie Cookies Recipe is a little slice of autumn joy you can hold in your hand and share with anyone who loves cozy, comforting flavors. Whether for holiday celebrations or a sweet everyday treat, these cookies bring warmth, spice, and a touch of nostalgia with every bite. I can’t wait for you to try them and make your own memories around this delicious recipe!
Print
Pumpkin Pie Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in the cozy flavors of fall with these Pumpkin Pie Cookies, featuring a spiced soft dough rolled in graham cracker crumbs and topped with a creamy pumpkin filling. Perfectly balanced with cinnamon, nutmeg, and cloves, these cookies bring the essence of pumpkin pie into a hand-held treat that’s ideal for holiday gatherings or everyday indulgence.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Cookie Dough
- ½ cup unsalted butter, room temperature
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ⅓ cup pure pumpkin purée (not pumpkin pie filling)
- ¾ cup graham cracker crumbs (for rolling)
Filling
- ¼ cup sweetened condensed milk
- ⅓ cup pure pumpkin purée
- ½ teaspoon cinnamon
- Pinch of nutmeg
- Pinch of salt
Instructions
- Preheat oven and prepare baking sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined. This creates a well-spiced base for the cookie dough.
- Cream butter and sugars: In a large bowl, beat the unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, which helps incorporate air for a tender cookie texture.
- Add egg yolk, vanilla, and pumpkin: Mix in the egg yolk, vanilla extract, and ⅓ cup of pumpkin purée into the butter and sugar mixture until fully combined, creating a moist and flavorful dough.
- Combine wet and dry ingredients: Gradually stir the dry ingredient mixture into the wet ingredients to form a soft dough, making sure not to overmix to keep the cookies tender.
- Form dough balls and coat: Scoop out dough portions about 1.5 tablespoons in size, roll them into balls, then carefully roll each in the graham cracker crumbs for a crunchy exterior coating.
- Shape cookies on baking sheet: Place the dough balls spaced evenly on the prepared baking sheet and use your thumb or a small spoon to gently press an indentation into the center of each ball, creating room for the filling.
- Prepare filling: In a small bowl, combine the sweetened condensed milk, pumpkin purée, cinnamon, nutmeg, and a pinch of salt to create a smooth, spiced filling for the cookies.
- Fill the cookies: Spoon about ½ teaspoon of the pumpkin filling mixture into the indentation of each cookie ball, being careful not to overfill to prevent spillage during baking.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden and the cookies are set but still soft.
- Cool cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Ensure pumpkin purée is pure pumpkin and not pumpkin pie filling to control sweetness and texture.
- You can substitute graham cracker crumbs with finely crushed digestive biscuits if preferred.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- These cookies can be lightly warmed before serving to enhance the filling’s flavor and softness.
- For a festive touch, sprinkle a little cinnamon sugar on top before baking.
