These pumpkin pie cookies taste like a slice of pumpkin pie cozied into a soft, spiced cookie with a swoop of maple cream cheese frosting. They bake up tender and aromatic, perfect for fall gatherings, bake sales, or a quiet afternoon treat.
Pumpkin Pie Cookies: Soft, Spiced, and Frosted
Equipment
- 2 Baking Sheet lined with parchment
- 1 Parchment Paper for lining pans
- 2 Mixing Bowl one medium, one large
- 1 Whisk
- 1 hand mixer or stand mixer
- 1 Cookie scoop (optional)
- 1 Cooling rack
- 1 Paper towels for blotting pumpkin
Ingredients
Cookies
- 2.25 cups all-purpose flour
- 1 tbsp cornstarch (optional)
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp fine sea salt
- 2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 0.5 cup unsalted butter softened
- 0.75 cup light brown sugar
- 0.5 cup granulated sugar
- 1 large egg yolk
- 0.75 cup pure pumpkin puree blotted
- 2 tsp vanilla extract
Maple Cream Cheese Frosting
- 4 oz cream cheese softened
- 2 tbsp unsalted butter softened
- 1 cup powdered sugar up to 1 1/4 cups, to taste
- 1 tbsp pure maple syrup
- 0.5 tsp vanilla extract
- 1 pinch fine sea salt to balance sweetness
Instructions
Cookies
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper for even baking and easy cleanup.
- Spoon the pumpkin puree onto a few layers of paper towel and gently blot for about 30 seconds to remove excess moisture.
- In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar on medium speed for 2 to 3 minutes until creamy and slightly fluffy.
- Beat in the egg yolk and vanilla. Scrape the bowl, then mix in the blotted pumpkin puree until just combined.
- Add the dry ingredients to the wet and mix on low just until the flour disappears. Cover and chill the dough for 30 to 45 minutes.
- Scoop 1 1/2 to 2 tablespoon portions, spacing 2 inches apart. Lightly flatten the tops with damp fingers. Bake 10 to 12 minutes, until edges are set and centers look puffed and slightly matte. Let rest on the sheet 5 minutes, then transfer to a rack to cool completely.
Maple Cream Cheese Frosting
- Beat cream cheese and butter until smooth. Add powdered sugar, maple syrup, vanilla, and a pinch of salt. Beat until creamy and spreadable.
- Spread a spoonful of frosting on each cooled cookie. Dust with a whisper of cinnamon or pumpkin pie spice if you like.
Notes
Why You’ll Love This Pumpkin Pie Cookies
- Soft, cake-like centers with lightly crisp edges and warm spice in every bite.
- Real pumpkin puree for authentic flavor without being heavy.
- Maple cream cheese frosting that sets just enough for stacking.
- Simple pantry ingredients with easy, reader-tested substitutions.
- Make-ahead and freezer friendly for stress-free entertaining.
Pumpkin Pie Cookies Ingredients & Substitutions
- All-purpose flour: 2 1/4 cups or 270 g. Swap: use a 1:1 gluten-free baking blend by weight.
- Cornstarch (optional): 1 tbsp for extra tenderness.
- Baking powder: 1 tsp.
- Baking soda: 1/2 tsp.
- Fine sea salt: 1/2 tsp.
- Pumpkin pie spice: 2 tsp. Swap: 1 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, 1/8 tsp cloves.
- Ground cinnamon: 1 tsp for extra warmth.
- Unsalted butter: 1/2 cup or 113 g, softened. Swap: plant-based butter for dairy free.
- Light brown sugar: 3/4 cup or 150 g. Swap: coconut sugar for a deeper caramel note.
- Granulated sugar: 1/2 cup or 100 g. For less sweet, reduce by 2 tbsp.
- Egg yolk: 1 large. Swap: 1 tbsp ground flax mixed with 2 1/2 tbsp water, rest 5 minutes.
- Pure pumpkin puree: 3/4 cup or 180 g. Use 100 percent pumpkin, not pumpkin pie filling.
- Vanilla extract: 2 tsp.
Maple Cream Cheese Frosting
- Cream cheese: 4 oz, softened.
- Unsalted butter: 2 tbsp, softened.
- Powdered sugar: 1 to 1 1/4 cups, to taste.
- Pure maple syrup: 1 tbsp. Swap: milk plus a drop of maple extract.
- Vanilla extract: 1/2 tsp.
- Pinch of salt to balance sweetness.
Step-by-Step Instructions to Make Pumpkin Pie Cookies
Step 1: Prep the oven and pans
Preheat the oven to 350 F or 175 C. Line two baking sheets with parchment paper for even baking and easy cleanup.
Step 2: Blot the pumpkin
Spoon the pumpkin puree onto a few layers of paper towel and gently blot to remove excess moisture for about 30 seconds. This helps keep the cookies soft, not overly cakey.
Step 3: Whisk the dry ingredients
In a medium bowl, whisk flour, cornstarch, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon until well combined.
Step 4: Cream butter and sugars
In a large bowl, beat the softened butter, brown sugar, and granulated sugar on medium speed for 2 to 3 minutes until creamy and slightly fluffy.
Step 5: Add yolk, vanilla, and pumpkin
Beat in the egg yolk and vanilla. Scrape the bowl, then mix in the blotted pumpkin puree until just combined.
Step 6: Combine and chill
Add the dry ingredients to the wet and mix on low just until the flour disappears. Cover and chill the dough for 30 to 45 minutes to reduce spreading and develop flavor.
Step 7: Scoop and bake
Scoop 1 1/2 to 2 tbsp portions, spacing 2 inches apart. Lightly flatten the tops with damp fingers. Bake 10 to 12 minutes, until edges are set and centers look puffed and slightly matte. Let rest on the sheet 5 minutes, then transfer to a rack to cool completely.
Step 8: Make the frosting
Beat cream cheese and butter until smooth. Add powdered sugar, maple syrup, vanilla, and a pinch of salt. Beat until creamy and spreadable.
Step 9: Frost and finish
Spread a spoonful of frosting on each cooled cookie. Dust with a whisper of cinnamon or pumpkin pie spice if you like.
Tips for Success
- Weigh your flour if possible. Too much flour makes cookies dry.
- Blot the pumpkin. Removing moisture keeps the texture tender, not bouncy.
- Chill the dough. Even 30 minutes helps prevent spreading.
- Do not overbake. Pull them when the edges set, they finish on the hot pan.
- Room temp dairy blends smoother and avoids lumpy frosting.
Variations of Pumpkin Pie Cookies
- Cinnamon sugar style: Roll dough balls in a mix of 3 tbsp sugar and 1 tsp cinnamon before baking.
- Chocolate chip: Fold in 3/4 cup mini chocolate chips or white chocolate plus chopped pecans.
- Maple glaze: Skip frosting and drizzle a quick glaze of 1 cup powdered sugar and 2 tbsp maple syrup thinned with milk.
- Sandwich cookies: Pipe frosting between two cookies for a bakery-style treat.
- Gluten and dairy free: Use a 1:1 gluten-free flour and plant-based butter and cream cheese.
Serving Suggestions: What to Pair with Pumpkin Pie Cookies
- Hot coffee, chai, or apple cider to match the warm spices.
- A scoop of vanilla bean ice cream for dessert plates.
- Thanksgiving dessert board with candied pecans and fresh pears.
- After-school snack with cold milk or oat milk.
Storage & Reheating Instructions
- Room temperature: Unfrosted cookies keep in an airtight container up to 3 days.
- Refrigerate: Frosted cookies keep 4 to 5 days in a sealed container. Layer with parchment.
- Freeze: Freeze unfrosted cookies up to 2 months. Frost after thawing. To freeze frosted cookies, freeze flat until solid, then layer and store up to 1 month.
- Refresh: Bring chilled cookies to room temp, or warm unfrosted cookies at 300 F for 2 to 3 minutes.
Memories Made Around the Table
On our first chilly day each fall, I bake a batch of pumpkin pie cookies and let the kids dust them with cinnamon. The kitchen smells like a cozy hug and everyone sneaks a warm one before the frosting sets.
FAQs
Can I use pumpkin pie filling instead of puree? No. Pumpkin pie filling has sugar and spices added which will throw off the recipe. Use 100 percent pumpkin puree.
How do I keep the cookies from getting too cakey? Blot the pumpkin, use just the yolk, and do not overmix once the dry ingredients go in.
Can I make them ahead? Yes. Chill the dough up to 48 hours or freeze scooped dough balls for 2 months. Bake from frozen adding 1 to 2 minutes.
Do I have to frost them? No. They are delicious plain or rolled in cinnamon sugar. You can also use the maple glaze variation.
What if I do not have pumpkin pie spice? Use 1 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, and 1/8 tsp cloves.
Final Thoughts
These pumpkin pie cookies bring that iconic holiday flavor to an easy, everyday bake. Mix a bowl, warm the oven, and enjoy the cozy magic in every bite.