As the leaves begin to turn and the crisp autumn air sets in, I find myself longing for the comforting flavors that define the season. These Pumpkin Pie Cookies are my answer to that craving—a delightful twist on a classic fall dessert. Imagine sinking your teeth into a soft, chewy cookie that captures all the warm spice notes of traditional pumpkin pie, without the fuss of a full pie shell.
What makes these cookies even more special is their versatility; whether you’re gluten-free or simply looking to impress at your Thanksgiving gathering, everyone can indulge in this seasonal treat. Each cookie is topped with a dollop of whipped cream, transforming them into mini desserts that will have your family and friends reaching for seconds. Join me in bringing the essence of autumn right into your kitchen with these easy-to-make Pumpkin Pie Cookies!
Why are Pumpkin Pie Cookies a Must-Bake?
Deliciously Unique: These cookies combine the beloved flavors of classic pumpkin pie with a chewy cookie texture, bringing something fresh to your fall dessert table.
Gluten-Free Option: Made to accommodate everyone, simply swap in gluten-free flour to ensure all your guests can enjoy these treats.
Crowd-Pleasing Delight: Topped with a whipped cream dollop, they’re sure to impress family and friends at any gathering, making you the star of Thanksgiving!
Quick & Easy: With straightforward steps, you’ll whip these up in no time, leaving you with more moments to enjoy the festivities.
Versatility Galore: Feel free to mix and match fillings; substitute pumpkin with apple or cherry for a creative twist that’ll have everyone raving!
Pumpkin Pie Cookie Ingredients
• For the Cookie Base
- All-purpose Flour – Provides structure to the cookies; swap for gluten-free flour for a gluten-free option.
- Baking Soda – Acts as a leavening agent, helping the cookies rise slightly during baking.
- Salt – Enhances flavor and balances the sweetness.
- Unsalted Butter – Adds richness and moisture; ensure it’s at room temperature for easier mixing.
- Vegetable Oil (or Canola Oil) – Contributes moisture, aiding in the soft texture of the cookies.
- Granulated Sugar – Adds sweetness and contributes to the cookie’s texture.
- Large Egg – Binds ingredients together and adds moisture.
- Vanilla Extract – Enhances flavor and aroma.
• For the Cookie Filling
- Canned Pumpkin Puree – The main flavor component, providing moisture and richness; opt for a high-quality brand for the best flavor.
- Brown Sugar – Adds depth of flavor and an extra hint of moisture.
- Pumpkin Pie Spice – A blend of spices delivering the distinctive pumpkin pie flavor.
- Heavy Cream – Adds richness to the filling and contributes to a creamy topping.
These Pumpkin Pie Cookies will charm your autumn gatherings with their enticing flavors and comforting textures!
How to Make Pumpkin Pie Cookies
-
Prepare Cookie Base: In a mixing bowl, whisk together the flour, baking soda, and salt. In a separate bowl, cream together the softened butter, vegetable oil, and granulated sugar until well blended and fluffy. Add in the egg and vanilla extract, then mix until combined. Gradually stir in the dry mixture until a dough forms.
-
Form and Chill Dough: Roll the cookie dough into 24 small balls, then gently press them into the cavities of a muffin pan to create little crusts. Chill the molded dough in the refrigerator for 30 minutes, or pop them in the freezer for about 15 minutes to firm up.
-
Bake Cookie Bases: Preheat your oven to 375°F (190°C). Bake the cookie bases for 12 minutes, or until they are lightly browned around the edges. Once done, allow them to cool slightly, then press down gently to define the shell shape.
-
Make Filling: In a mixing bowl, combine the canned pumpkin puree, brown sugar, granulated sugar, pumpkin pie spice, vanilla extract, salt, egg, and heavy cream. Stir until the mixture is smooth and well combined.
-
Fill and Bake: Carefully spoon the pumpkin filling into each cooled cookie shell. Bake again at 350°F (175°C) for another 12 minutes, or until the filling is set and only slightly jiggly in the center.
-
Cool & Decorate: Once the cookies are done baking, let them cool in the pan for a few minutes before transferring to a wire rack. When cool, top each cookie with a dollop of freshly whipped heavy cream for that perfect finishing touch.
Optional: Sprinkle some cinnamon on top of the whipped cream for an extra autumn flair.
Exact quantities are listed in the recipe card below.
Pumpkin Pie Cookie Variations
Feel inspired to explore new flavors and textures with these delightful twists on your pumpkin pie cookies!
- Gluten-Free: Substitute all-purpose flour with gluten-free flour for an inclusive treat everyone can enjoy.
- Chocolate Chip: Fold in some mini chocolate chips to create a decadent dessert experience that complements the pumpkin spice beautifully.
- Nutty Crunch: Add chopped pecans or walnuts to the filling for a lovely contrast in texture and an added layer of flavor.
- Maple Drizzle: Drizzle maple syrup over the finished cookies for a sweet, autumn-inspired twist that enhances the pumpkin flavor.
- Spiced Up: Increase the amount of pumpkin pie spice or add a dash of cayenne pepper for a warm kick that enhances the depth of flavor.
- Fruit Filling: Swap out pumpkin for apple or pear filling to explore a whole new dimension of fall delights—just ensure you adjust moisture levels.
- Coconut Flavor: Mix in some shredded coconut into the cookie dough for a tropical touch that pairs surprisingly well with the pumpkin.
- Frosting Delight: Top your cookies with a light cream cheese frosting instead of whipped cream for a rich and tangy finish that enhances the cookies’ sweetness.
Embrace creativity and let these variations make your pumpkin pie cookies even more special!
How to Store and Freeze Pumpkin Pie Cookies
- Fridge: Store your pumpkin pie cookies in an airtight container for up to 4 days to maintain their soft, chewy texture. This keeps them fresh and delicious for snacking!
- Freezer: For longer storage, freeze the cooled cookies in a single layer on a baking sheet, then transfer them to an airtight container for up to 3 months. Just ensure they are completely cooled before freezing.
- Reheating: To enjoy your cookies warm, simply reheat them in the oven at 350°F (175°C) for about 5 minutes. This will revive their delightful chewy texture!
- Thawing: When ready to enjoy frozen cookies, pull them from the freezer and let them thaw at room temperature for about 15-20 minutes before serving.
Helpful Tricks for Pumpkin Pie Cookies
-
Use Room Temperature Butter: Always ensure your butter is at room temperature for easier mixing and a perfectly blended dough.
-
Chill the Dough: Don’t skip chilling the dough! This step keeps the cookies from spreading too much, ensuring they maintain their shape and chewy texture.
-
Perfect Filling Portion: Be careful not to overfill the cookie crusts. Leave a little space for the filling to rise; this makes for a neat and evenly baked cookie.
-
Quality Ingredients Matter: Opt for high-quality canned pumpkin puree and fresh spices. This will elevate the flavor of your pumpkin pie cookies significantly.
-
Don’t Overmix the Whipped Cream: When topping your cookies, whip the cream until stiff peaks form, but be cautious not to overmix, or you’ll end up with butter instead of a fluffy topping.
These tips will help you create the perfect Pumpkin Pie Cookies that your family and friends will love!
What to Serve with Pumpkin Pie Cookies?
As you delight in the soft and chewy comfort of these cookies, consider pairing them with some lovely accompaniments to elevate your autumn experience.
-
Cinnamon Ice Cream: The creamy, spiced sweetness of cinnamon ice cream complements the pumpkin flavor perfectly, creating a delightful treat.
-
Warm Apple Cider: Sip this comforting beverage alongside your cookies; the warm spices in the cider harmonize beautifully with the pumpkin’s flavor.
-
Caramel Sauce: Drizzle this luscious sauce over the cookies or use it for dipping, bringing a rich, buttery sweetness that enhances every bite.
-
Pecan Pie Bars: For a dessert spread, add pecan pie bars to the table; their nutty, sweet flavors contrast delightfully with the soft texture of the cookies.
-
Spiced Chai Latte: This cozy drink pairs well with the cookies, as the aromatic spices from the chai elevate the cookies’ own autumn spices.
-
Ginger Snap Cookies: For a little crunch, serve crispy ginger snaps alongside; their zesty spice offers a contrasting texture and flavor.
-
Whipped Cream Topping: A simple dollop on top enhances the cookies, adding richness and inviting those cozy fall vibes.
-
Pumpkin Spice Latte: Perfect for a complete fall theme, this iconic drink echoes the flavors of your cookies, making it a seasonal favorite.
Let these delightful additions invite warmth and joy into your gatherings this fall!
Make Ahead Options
These delightful Pumpkin Pie Cookies are a perfect choice for meal prep! You can prepare the cookie dough up to 24 hours in advance by rolling it into balls, then refrigerating or freezing them. When you’re ready to bake, simply remove the dough from the fridge, press it into the muffin pan, and chill again for 30 minutes before baking. For the filling, you can mix all ingredients up to 3 days ahead, store it in an airtight container in the refrigerator, and fill the cookie shells just before baking. This way, your cookies will be just as delicious and fresh. With these make-ahead tips, you’ll save valuable time on busy days while still delighting your family and friends!
Pumpkin Pie Cookies Recipe FAQs
What type of flour should I use for Pumpkin Pie Cookies?
Absolutely! For a classic version, all-purpose flour provides the perfect structure. However, if you’re catering to gluten-free needs, I recommend using King Arthur Gluten-Free Measure for Measure Flour. It will yield similar results without compromising on taste or texture.
How should I store Pumpkin Pie Cookies?
For the best flavor and texture, store your pumpkin pie cookies in an airtight container in the refrigerator for up to 4 days. This will keep them fresh and chewy. If you want to keep them for a longer period, they can be frozen.
Can I freeze these cookies? If so, how?
Yes! You can definitely freeze your Pumpkin Pie Cookies. First, allow them to cool completely, then place them in a single layer on a baking sheet and freeze until solid. Next, transfer them to an airtight container or a resealable freezer bag. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, simply thaw at room temperature for about 15-20 minutes or reheat in the oven at 350°F (175°C) for around 5 minutes.
What if my cookies spread too much while baking?
Very! If you find that your cookies spread too much, it might be due to the butter being too soft or not chilling the dough long enough. Make sure your butter is at room temperature, not melted. Also, chilling the dough for at least 30 minutes helps it hold its shape during baking. If they still spread, you may want to try adding a couple of extra tablespoons of flour to the mix next time.
Can pets eat Pumpkin Pie Cookies?
No, it’s best not to share your Pumpkin Pie Cookies with pets. The sugar and spices like nutmeg can be harmful to dogs and other animals. Stick to giving them dog-friendly treats instead.
Are there any common allergies I should consider when making these cookies?
Definitely! Besides gluten for those with wheat allergies, be mindful of egg and dairy allergens since this recipe includes both. If needed, you can use egg substitutes like flax eggs and non-dairy milk or butter alternatives to cater to those dietary restrictions. Make sure to check the labels for potential allergens in all your ingredients!
Pumpkin Pie Cookies That Will Wow Your Fall Gatherings
Ingredients
Equipment
Method
- Prepare Cookie Base: Whisk together flour, baking soda, and salt in a bowl. In a separate bowl, cream butter, vegetable oil, and sugar. Add egg and vanilla, then mix in dry mixture.
- Form and Chill Dough: Roll dough into 24 small balls, press into muffin pan, and chill for 30 minutes.
- Bake Cookie Bases: Preheat oven to 375°F (190°C). Bake for 12 minutes until lightly browned. Cool and define shell shape.
- Make Filling: Mix pumpkin puree, brown sugar, granulated sugar, spice, vanilla, salt, egg, and heavy cream until smooth.
- Fill and Bake: Spoon filling into cookie shells and bake at 350°F (175°C) for 12 minutes until set.
- Cool & Decorate: Cool cookies, then top with whipped cream.