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Pumpkin Pie Cookies
- Total Time: 25-30 minutes
- Yield: 24 cookies 1x
- Diet: Gluten Free
Description
These Pumpkin Pie Cookies bring the warm, cozy flavors of fall into soft, chewy, bite-sized treats that perfectly capture the essence of classic pumpkin pie with cinnamon, nutmeg, and cloves. Easy to make and perfect for sharing, they deliver a moist texture and balanced sweetness, ideal for holiday baking or a seasonal snack.
Ingredients
Scale
Main Ingredients
- 1 cup pumpkin puree
- 2 cups all-purpose flour (or gluten-free baking blend for gluten-free version)
- 1 cup brown sugar
- 1/2 cup unsalted butter, softened (or coconut oil for vegan version)
- 1 large egg (or flax egg for vegan version)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 tablespoon pumpkin pie spice (blend of cinnamon, ginger, nutmeg, and cloves)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Prep Your Ingredients: Gather all your ingredients and preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup and perfect baking.
- Cream Butter and Sugar: In a large bowl, beat softened butter with brown sugar until light and fluffy, creating the base for moist cookies.
- Incorporate Wet Ingredients: Add the egg and vanilla extract to the creamed butter mixture, then mix in the pumpkin puree thoroughly to create a smooth, fragrant batter.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, pumpkin pie spice, baking soda, baking powder, and salt to ensure even spice distribution.
- Mix Dry and Wet Ingredients: Gradually add the dry mixture to the wet, stirring until just combined to avoid overmixing which can toughen cookies.
- Bake the Cookies: Scoop cookie dough onto the prepared sheet, spacing them about 2 inches apart. Bake for 10–12 minutes or until edges are set but centers remain soft.
- Cool and Enjoy: Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack, so they firm up perfectly without losing softness.
Notes
- Use fresh pumpkin puree for best flavor and moisture; homemade or high-quality store-bought works well.
- Don’t overmix dough to keep cookies tender.
- Measure flour properly by spooning and leveling to avoid dry cookies.
- Chill dough for 30 minutes before baking if you prefer thicker, chewier cookies.
- Adjust pumpkin pie spice to your taste preference for perfect flavor.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 110mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg