Name: Delicious Pumpkin Pie Cookie Recipe for Cozy Fall Days
Prep time: 15 min
Cook time: 17 min
Total time: 42 min
Ingredients: 2 cups All-Purpose Flour (Substitute with a gluten-free baking blend for a gluten-free version.); 2 teaspoons Pumpkin Spice (Can be replaced with a mix of cinnamon, nutmeg, and ginger.); 1 teaspoon Salt (Essential for balancing sweetness.); 4 ounces Cream Cheese (Substitute with Greek yogurt for a lighter version.); 1/2 cup Unsalted Butter (Can use coconut oil for a dairy-free option.); 1/2 cup Granulated Sugar (Brown sugar can be used for a deeper caramel flavor.); 1/2 cup Brown Sugar (Ensure it's packed when measuring.); 1 large Egg Yolk (The egg can be omitted for a vegan version but may alter texture.); 1 teaspoon Vanilla Extract (Use pure extract for best flavor.); 1/4 cup Coarse Sugar (Can use regular sugar if coarse is not available.); 1/2 cup Whole Milk (Almond milk or oat milk can serve as replacements.); 1 cup Pumpkin Puree (Fresh or canned are both suitable.); 1 cup Whipped Cream (Optional topping for serving, can be omitted for dairy-free.)

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As the leaves turn golden and the air fills with the scent of cinnamon, my kitchen transforms into a cozy haven where dreams of pumpkin desserts come to life. These Thick and Chewy Pumpkin Pie Cookies are my secret weapon for capturing that irresistible fall spirit, combining the beloved flavors of pumpkin pie with a delightful cookie texture. Not only are they an absolute crowd-pleaser, but they also come together in a snap, making them perfect for those last-minute gatherings or a simple autumn treat at home. Each cookie boasts a crisp bottom paired with a velvety pumpkin filling that will make your taste buds sing. Ready to elevate your dessert game with these irresistible cookies? Let’s dive into this delicious recipe together!

Why Are These Cookies So Irresistible?

Thick, Chewy Texture: These cookies offer a delightful contrast, with a crisp edge that gives way to a soft, chewy center, ensuring each bite feels indulgent.

Bursting with Flavor: Infused with pumpkin spice, they encapsulate the essence of fall, making them a festive treat for your Thanksgiving table or any cozy day.

Quick and Easy: Perfect for busy bakers, this recipe comes together quickly, allowing you to whip up a batch in no time.

Perfect for Sharing: Whether at a gathering or for a sweet surprise, these cookies are sure to impress family and friends, leaving everyone craving more.

Versatile Variations: Feel free to experiment with flavors by adding a touch of cayenne or swapping pumpkin for butternut squash, keeping your baking exciting! For more delicious cookie ideas, check out my Lemon Sugar Cookies or Kitchen Sink Cookies.

Serve with Style: These cookies pair fabulously with a cup of coffee or hot cider, making them not just a treat, but a delightful experience.

Pumpkin Pie Cookie Ingredients

For the Cookie Dough

All-Purpose Flour – Structure and texture. Substitute with a gluten-free baking blend for a gluten-free version.
Pumpkin Spice – Aromatic flavoring. Can be replaced with a mix of cinnamon, nutmeg, and ginger.
Salt – Enhances flavor. Essential for balancing sweetness.
Cream Cheese – Adds richness and moistness. Substitute with Greek yogurt for a lighter version.
Unsalted Butter – Provides flavor and richness. Can use coconut oil for a dairy-free option.
Granulated Sugar – Sweetness and texture. Brown sugar can be used for a deeper caramel flavor.
Brown Sugar – Moistness and richness. Ensure it’s packed when measuring.
Egg Yolk – Binds ingredients together. The egg can be omitted for a vegan version but may alter texture.
Vanilla Extract – Adds aromatic sweetness. Use pure extract for best flavor.
Coarse Sugar – For rolling to add texture. Can use regular sugar if coarse is not available.

For the Pumpkin Filling

Whole Milk – Moisture and richness for filling. Almond milk or oat milk can serve as replacements.
Pumpkin Puree – Primary flavor and moisture source. Fresh or canned are both suitable.
Whipped Cream (optional) – Topping for serving. Can be omitted for a dairy-free option.

Step‑by‑Step Instructions for Pumpkin Pie Cookie

Step 1: Preheat and Prepare Baking Sheet
Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper to prevent sticking. This will ensure your Pumpkin Pie Cookies bake evenly and maintain their shape while cooling. Set the prepared baking sheet aside as you prepare your cookie dough.

Step 2: Make the Cookie Dough
In a large mixing bowl, whisk together the all-purpose flour, pumpkin spice, and salt until well combined. In a separate bowl, cream together the cream cheese, unsalted butter, granulated sugar, and brown sugar until light and fluffy—about 2-3 minutes. Add in the egg yolk and vanilla extract, mixing until incorporated. Gradually fold in the dry ingredients until just combined.

Step 3: Prepare the Pumpkin Filling
In another bowl, whisk together the whole milk and pumpkin puree until the mixture is smooth and creamy. This velvety filling will be at the heart of your Pumpkin Pie Cookies. Make sure there are no lumps for a delightful texture that will complement the chewy cookie base beautifully.

Step 4: Shape and Fill Cookies
Roll the cookie dough into 2-tablespoon-sized balls and roll them in coarse sugar for added texture. Place each ball on the prepared baking sheet, leaving enough space between them. Using your thumb, make a well in the center of each dough ball, and carefully spoon the smooth pumpkin filling into each well, ensuring it’s filled generously but not overflowing.

Step 5: Bake to Perfection
Bake the cookies in the preheated oven for 14-17 minutes, or until the edges are lightly golden and the centers are set. They should feel slightly springy when touched. Once done, remove them from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Step 6: Optional Topping
For an extra touch of indulgence, consider piping or dolloping whipped cream on top of each cooled cookie before serving. This step is optional, but it enhances the overall flavor and presentation of your delicious Pumpkin Pie Cookies, making them even more irresistible at your fall gatherings.

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Expert Tips for Perfect Pumpkin Pie Cookies

Use Room Temperature Ingredients: Ensure all ingredients are at room temperature to achieve a smooth batter that combines well and results in fluffy cookies.
Consistent Cookie Size: Use a medium cookie scoop to ensure even-sized dough balls, which helps them bake uniformly and maintain a perfect chewy texture.
Avoid Overfilling: When adding the pumpkin filling, be careful not to overfill the wells. This will prevent spilling over during baking, keeping your Pumpkin Pie Cookies neat and tidy.
Check for Doneness: Bake until the edges are lightly golden and the centers feel springy. Overbaking can lead to a dry texture; the cookies should be moist and chewy.
Store Properly: Place cookies in an airtight container at room temperature for up to 3 days. They maintain freshness longer when refrigerated or frozen, separated with wax paper.

How to Store and Freeze Pumpkin Pie Cookies

Room Temperature: Store cookies in an airtight container at room temperature for up to 3 days. This keeps their chewy texture intact and ensures they remain delicious.

Fridge: For longer freshness, refrigerate the cookies in an airtight container. They can last up to 1 week, allowing you to enjoy their flavor for a little while longer.

Freezer: Freeze Pumpkin Pie Cookies for up to 3 months. Just be sure to separate layers with wax paper and seal them in an airtight container to prevent freezer burn.

Reheating: When ready to enjoy, thaw cookies in the fridge overnight or at room temperature for a couple of hours. Warm in the oven at 350°F for 5-7 minutes for that fresh-baked feel!

Make Ahead Options

These Thick and Chewy Pumpkin Pie Cookies are perfect for meal prep enthusiasts! You can prepare the cookie dough up to 24 hours in advance by mixing all the ingredients and refrigerating it in an airtight container. Additionally, you can also prepare the pumpkin filling and store it separately in the fridge for up to 3 days. When you’re ready to bake, simply scoop the chilled dough, create the wells, fill them with the prepared pumpkin filling, and bake as instructed. This method not only saves time on busy days but ensures your cookies come out just as delicious and fresh!

Pumpkin Pie Cookie Variations & Substitutions

Feel free to explore your creativity and tailor these cookies to your personal taste, turning them into your family’s new favorite treat!

Gluten-Free: Substitute all-purpose flour with a gluten-free baking blend to enjoy delicious cookies without gluten.
Dairy-Free: Replace cream cheese and butter with coconut oil and dairy-free cream cheese for a delightful dairy-free version.
Sweetener Swap: Use honey or maple syrup instead of granulated sugar for a natural sweetness that enhances flavor.
Nutty Twist: Add chopped pecans or walnuts to the cookie dough for delightful crunch and flavor depth.
Spicy Kick: Stir in a pinch of cayenne or crushed red pepper for an unexpected warm heat that complements the sweetness.
Different Pies: Switch out pumpkin puree for butternut squash or sweet potato puree for a unique spin on pumpkin pie flavor.
Added Texture: Sprinkle a handful of oats into the dough for a chewy texture that adds heartiness to your cookies.
Frosting Fun: Instead of whipped cream, try a light cream cheese frosting drizzled on top for an extra layer of indulgence.

For more delightful cookie recipes, don’t miss out on my Lemon Sugar Cookies or Kitchen Sink Cookies, sure to brighten any dessert table!

What to Serve with Thick and Chewy Pumpkin Pie Cookies

The flavors of fall come alive when you pair these delightful cookies with memorable accompaniments that enhance every bite.

Hot Coffee: The rich aroma and warmth of coffee perfectly balance the sweetness of the cookies, creating a comforting treat for chilly days.
Apple Cider: Whether served warm or chilled, apple cider adds a crisp, fruity note that complements the pumpkin flavors beautifully, evoking autumn vibes.
Vanilla Ice Cream: A scoop of creamy vanilla ice cream brings a delightful contrast to the chewy cookies, creating an indulgent dessert experience that’s hard to beat.
Whipped Cream: Swirled on top, whipped cream elevates the cookies, adding a luscious layer of flavor and a touch of elegance to your fall gatherings.
Chocolate Milkshake: This thick, chocolatey companion adds a fun twist to your pumpkin treats, creating a playful mix of contrasts that delight the taste buds.
Caramel Sauce: Drizzling warm caramel over the cookies enhances their sweetness and adds a rich, buttery dimension to every bite, making them even more irresistible.
Spiced Tea: A cup of chai or spiced tea brings warmth and aromatic spices that harmonize with the pumpkin pie flavors, perfect for a cozy afternoon.
Pumpkin Spice Latte: For a festive pairing, enjoy these cookies alongside a pumpkin spice latte, creating a seasonal flavor explosion that embodies the essence of fall.

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Pumpkin Pie Cookies Recipe FAQs

What type of pumpkin should I use for this recipe?
You can use either canned pumpkin puree or fresh pumpkin. If using fresh pumpkin, bake or steam it until soft, then purée until smooth. Canned pumpkin is convenient and offers a consistent flavor, so either option works beautifully in these Pumpkin Pie Cookies.

How should I store my Pumpkin Pie Cookies?
Store your cookies in an airtight container at room temperature for up to 3 days. For longer freshness, you can refrigerate them for up to a week, which helps maintain their moist texture.

Can I freeze these Pumpkin Pie Cookies?
Absolutely! To freeze, separate layers with wax paper and store them in an airtight container for up to 3 months. When you’re ready to enjoy, simply thaw them in the fridge overnight or let them sit at room temperature for a couple of hours.

What should I do if my cookie dough is too sticky?
If your Pumpkin Pie Cookie dough feels sticky, you can add a little extra flour—about a tablespoon at a time—until it’s manageable. Another option is chilling the dough in the refrigerator for 30 minutes, as this can help firm it up and make it easier to handle.

Are these cookies safe for those with egg allergies?
While the egg yolk is a key ingredient for binding, you can omit it for a vegan version. However, note that this may slightly alter the texture, making the cookies a little less chewy. You can also try using a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) as a substitute.

How long do these cookies take to bake?
Bake your Pumpkin Pie Cookies for 14-17 minutes at 350°F. They are done when the edges turn lightly golden and the centers feel set but slightly springy to the touch. Keep an eye on them to avoid overbaking!