Pumpkin Pie Cookies: 10 Minute Joy

Hey there! If you love pumpkin pie but want something a little more grab-and-go, you’ve landed in the right spot. These pumpkin pie cookies are seriously the best of both worlds – all that warm, cozy pumpkin pie flavor packed into a perfectly soft, chewy cookie. It’s like a hug for your taste buds! You know, for years the kitchen felt like this intimidating place to me. My life was just so *busy*. But finding baking, like making this bread once, it just…clicked. It brought this calm, this joy. And that’s what I want for you too! Think cozy fall evenings, Thanksgiving get-togethers, or just a sweet treat for yourself. These cookies are made for sharing that simple, delicious happiness, and I bet they’ll be a hit on your Pinterest boards!

Why You’ll Love These Pumpkin Pie Cookies

Trust me, these aren’t just any cookies; they’re little bites of fall heaven that make baking easy and delicious!

• Super Easy to Make: Even if you think you’re not a “kitchen person,” you’ll nail these.
• That Pumpkin Pie Flavor: Seriously, it’s all there – the warm spices, the pumpkiny goodness.
• Perfectly Soft & Chewy: No crunchy edges here, folks! Just pure, delightful chewiness.
• Great for Sharing: They’re the perfect treat to bring to parties or just share with your family.
• Festive Fall Treat: They’re ideal for Thanksgiving or any cozy autumn day.

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Ingredients for Perfect Pumpkin Pie Cookies

Alright, let’s get down to the good stuff! To make these little pockets of pumpkin pie magic, you’ll need just a few simple things. Think cozy pantry staples and that essential can of pumpkin!

• 1 cup unsalted butter, softened (make sure it’s nice and soft, not melted!)
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 (15 ounce) can pumpkin puree (not pumpkin pie filling, just plain pumpkin!)
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon pumpkin pie spice (this is where the magic happens!)
• 1/2 teaspoon cinnamon (for that extra warmth)
• Optional: Cream cheese frosting – because why not?

How to Make Pumpkin Pie Cookies: Step-by-Step

Okay, let’s get baking! Making these pumpkin pie cookies is really simple, and honestly, kind of therapeutic. Just follow these easy steps, and you’ll have a batch of pure autumn joy in no time.

1. Cream it up! First things first, grab your softened butter and sugar. Toss them into a big bowl and get to creaming! You want it light and fluffy, like a happy little cloud. This usually takes about 2-3 minutes with a mixer, or a bit of elbow grease if you’re doing it by hand.
2. Add the wet stuff. Now, beat in that egg and the vanilla extract until everything is nicely combined. Then, stir in the pumpkin puree. Make sure it’s all mixed in really well – you want that lovely pumpkin color throughout.
3. Dry ingredients unite! In a separate bowl, give your flour, baking soda, salt, pumpkin pie spice, and cinnamon a good whisk. Getting them all mixed together evenly before adding them to the wet ingredients helps make sure your spices are distributed perfectly.
4. Combine, but don’t overdo it! Now, gradually add those dry ingredients into your wet pumpkin mixture. Mix until it’s *just* combined. Seriously, stop when you don’t see any more dry flour streaks. Overmixing can make cookies tough, and we want soft and chewy here!
5. Chill out! Cover that beautiful dough and pop it in the fridge for at least 1 hour. This is super important! It makes the dough easier to handle and stops the cookies from spreading too much in the oven. Trust me on this one!
6. Get the oven ready. While the dough is chilling, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper – this is my secret weapon for easy cleanup and cookies that don’t stick.
7. Bake ’em up! Once the dough is chilled, roll it into about 1-inch balls. Place them on your prepared baking sheets, leaving a little space between them (about 2 inches). If you like them a bit flatter, you can gently press them down with the bottom of a glass or your hand.
8. Watch them closely! Bake for about 9-12 minutes. You’re looking for the edges to be just lightly golden. The centers should still look a little soft – that’s the key to their chewy texture! They’ll continue to set up as they cool.
9. Cooling down. Let the cookies hang out on the baking sheets for a few minutes to firm up a bit before you carefully move them to a wire rack to cool completely.
10. Frosting fun (optional!). If you’re feeling fancy, whip up some cream cheese frosting and spread it on once the cookies are totally cool. It’s so good!

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Tips for Success with Your Pumpkin Pie Cookies

Making these pumpkin pie cookies is a joy, but here are a few little pointers to make sure they turn out absolutely perfect every time. Keep that dough nice and chilly if it feels too soft to handle – it really helps them keep their shape. Don’t be shy with the pumpkin pie spice; if you love that classic flavor, a tiny bit extra really boosts it! And remember what I said about not overmixing? That’s key for keeping them soft and chewy, just like the best fall cookies!

Ingredient Spotlight: Pumpkin Pie Spice

This is really where the magic happens for that authentic pumpkin pie cookie flavor! Pumpkin pie spice is usually a blend of cinnamon, ginger, nutmeg, and cloves. It’s that perfect mix that just screams “fall” and makes these cookies taste like a slice of pie. If you don’t have a pre-made blend, it’s super easy to mix your own!

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Serving and Storing Your Pumpkin Pie Cookies

These pumpkin pie cookies are just delightful all on their own, maybe with a nice big glass of milk… or even a warm cup of apple cider! If you happen to have any leftovers (which is rare in my house!), just pop them into an airtight container. Store them at room temperature for a few days, and they’ll stay nice and soft. They’re perfect for popping into lunchboxes or just having a little treat ready when a craving strikes!

Frequently Asked Questions about Pumpkin Pie Cookies

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Share Your Pumpkin Pie Cookie Creations!

I’d absolutely LOVE to hear how your pumpkin pie cookies turned out! Did you try the cream cheese frosting? Let me know in the comments below how you liked them, or if you discovered any fun variations. Feel free to rate the recipe too – it really helps! And if you snap any pics, tag me on social media! It always makes my day seeing what you all create in your kitchens.

Pumpkin Pie Cookies

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Enjoy the taste of pumpkin pie in a soft, chewy cookie. These cookies are perfect for fall gatherings and holidays.

• Author: purejoyalex
• Prep Time: 20 min
• Cook Time: 12 min
• Total Time: 1 hour 32 min
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 (15 ounce) can pumpkin puree
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon cinnamon
• Cream cheese frosting (optional)

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Instructions

1. Cream together softened butter and granulated sugar until light and fluffy.
2. Beat in the egg and vanilla extract.
3. Stir in the pumpkin puree until well combined.
4. In a separate bowl, whisk together flour, baking soda, salt, pumpkin pie spice, and cinnamon.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Cover the dough and chill for at least 1 hour.
7. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
8. Roll the chilled dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets. You can flatten them slightly with the bottom of a glass if desired.
9. Bake for 9-12 minutes, or until the edges are lightly golden. The centers should still look soft.
10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
11. If desired, frost the cooled cookies with cream cheese frosting.

Notes

• For a stronger pumpkin pie flavor, you can add an extra 1/2 teaspoon of pumpkin pie spice.
• Chill the dough for longer if it seems too soft to handle.
• These cookies are delicious plain or with a simple glaze.

Nutrition

• Serving Size: 1 cookie
• Calories: 150
• Sugar: 12g
• Sodium: 50mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 25mg