These thick, big, chewy pumpkin pie cookies bring all the cozy spice of pumpkin pie to a soft-centered cookie. I love baking a batch for Thanksgiving dessert, especially when I want something easy to share alongside the holiday favorites.
Why You’ll Love This Treat
Each cookie has a tender, chewy center, gently crisp edges, and plenty of pumpkin pie spice. They’re generously sized, simple to prepare, and a lovely addition to a Thanksgiving dessert spread. Drying the pumpkin puree before mixing helps the cookies bake up thick instead of cakey.
This Treat Ingredients & Substitutions
- 1/3 cup pumpkin puree, pressed dry
- 2 cups all-purpose flour, spooned and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon alcohol-free vanilla extract
- 2 tablespoons coarse sugar, for rolling, optional
For the pumpkin, blot puree with paper towels until it feels thick and you have 1/3 cup. You can use dark brown sugar for a deeper caramel note, or replace the individual spices with 2 teaspoons of pumpkin pie spice. If using salted butter, reduce the added salt to 1/4 teaspoon.
Step-by-Step Instructions to Make This Treat
1. Prepare the pumpkin and dry ingredients
Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Press the pumpkin puree between paper towels until thick, then measure 1/3 cup. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
2. Mix the cookie dough
In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy, about 2 minutes. Beat in the egg yolk, pressed-dry pumpkin, and alcohol-free vanilla until combined. Add the dry ingredients and mix just until no dry flour remains.
3. Chill and shape
Cover the dough and chill for 30 minutes. Scoop generous 1/4-cup portions and roll them into tall balls. If you like a delicate crunchy finish, roll the tops in coarse sugar before placing the dough balls on the prepared sheets, leaving about 3 inches between them.
4. Bake until set
Bake one sheet at a time for 12 to 15 minutes, until the edges look set and the centers still appear slightly soft. Let the cookies rest on the baking sheet for 10 minutes, then transfer them to a rack to cool. The centers will finish setting as they cool.
Tips for Success
- Pressing excess moisture from the pumpkin is the key to thick, chewy cookies. Use paper towels and recheck the texture before measuring.
- Measure flour by spooning it into the cup and leveling the top. Too much flour can make the cookies dry.
- Chill the dough before baking so the cookies spread more slowly and keep their generous shape.
- Take the cookies out while the centers still look a little soft. Baking until they look completely firm can make them less chewy.
- For evenly sized cookies, use a large scoop or measure each dough portion.
Variations of This Treat
Fold 1/2 cup chopped pecans or chocolate chips into the dough for extra texture. For a stronger spice flavor, add another 1/4 teaspoon cinnamon. You can also sprinkle a little coarse sugar on top instead of rolling the dough, or make slightly smaller cookies and begin checking them a few minutes earlier.
Serving Suggestions: What to Pair with This Treat
Serve these cookies with hot coffee, tea, or warm apple cider. They fit right in on a Thanksgiving dessert table with apple crisp, pecan pie, or a scoop of vanilla ice cream. For a simple cookie plate, pair them with crisp apples and toasted pecans.
Storage & Reheating Instructions
Once fully cool, store the cookies in an airtight container at room temperature for up to 3 days. To keep them longer, freeze the baked cookies in a sealed freezer-safe container for up to 2 months, then thaw at room temperature. Warm a cookie in the microwave for about 8 to 10 seconds for a soft, just-baked feel.
Memories Made Around the Table
I always enjoy having a tray of these cookies ready while the Thanksgiving meal is coming together. Their warm spice makes the kitchen smell like the holidays, and their big, soft centers invite everyone to take one for the road. They’re an easy treat to share with family and friends after the pie plates have been cleared.
FAQs
Why did my pumpkin pie cookies turn out cakey?
Extra moisture in the pumpkin or too much flour can make cookies cakey. Press the puree dry, measure the flour carefully, and avoid adding more flour than the recipe calls for.
Can I make the dough ahead?
Yes. Cover and refrigerate the dough for up to 24 hours. If it becomes very firm, let it sit at room temperature for 10 to 15 minutes before scooping.
Can I freeze the cookie dough?
Yes. Shape the dough into balls and freeze them on a tray until firm, then transfer to a freezer-safe container. Bake from frozen, adding a few minutes to the baking time and checking that the edges are set.
How do I know when the cookies are done?
The edges should look set while the middle remains a little soft. Let them rest on the hot baking sheet for 10 minutes so they finish cooking gently.
Final Thoughts
These pumpkin pie cookies are a simple, shareable way to bring a favorite Thanksgiving flavor to the cookie plate. Keep the pumpkin well drained, give the dough time to chill, and pull the cookies from the oven while the centers are still soft.
Pumpkin Pie Cookies
Equipment
- 2 Baking sheets
- 1 Parchment Paper
- 2 Mixing Bowls
- 1 Whisk
- 1 Electric Mixer
- 1 Cookie scoop
- 1 Cooling rack
- 1 Paper towels
Ingredients
- 0.333 cup pumpkin puree pressed dry
- 2 cups all-purpose flour spooned and leveled
- 0.5 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon fine salt
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 0.125 teaspoon ground cloves
- 0.5 cup unsalted butter softened
- 0.75 cup light brown sugar packed
- 0.25 cup granulated sugar
- 1 egg yolk large
- 1 teaspoon alcohol-free vanilla extract
- 2 tablespoons coarse sugar for rolling, optional
Instructions
- Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Press the pumpkin puree between paper towels until thick, then measure 1/3 cup. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy, about 2 minutes. Beat in the egg yolk, pressed-dry pumpkin, and alcohol-free vanilla until combined. Add the dry ingredients and mix just until no dry flour remains.
- Cover the dough and chill for 30 minutes. Scoop generous 1/4-cup portions and roll them into tall balls. If desired, roll the tops in coarse sugar. Place the dough balls on the prepared sheets, leaving about 3 inches between them.
- Bake one sheet at a time for 12 to 15 minutes, until the edges look set and the centers still appear slightly soft. Let the cookies rest on the baking sheet for 10 minutes, then transfer them to a rack to cool.