These thick, big pumpkin pie cookies have chewy centers, crisp edges, and all the cozy spices I love in a Thanksgiving dessert. They’re easy to make ahead, and a quick chill helps each cookie bake up tall and soft.
Why You’ll Love These Pumpkin Pie Cookies
Each cookie is generously sized, thick, and pleasantly chewy, with cinnamon, ginger, nutmeg, and cloves in every bite. Blotting the pumpkin puree helps keep the dough from getting too wet, while brown sugar and a little cornstarch make the centers soft. They’re a lovely addition to a Thanksgiving dessert spread and just as welcome with an afternoon cup of tea.
Pumpkin Pie Cookies Ingredients & Substitutions
- 1/2 cup unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar, plus 2 tablespoons for optional coating
- 1 large egg yolk
- 1/3 cup pumpkin puree, blotted to remove excess moisture
- 1 teaspoon alcohol-free vanilla
- 2 cups all-purpose flour, spooned and leveled
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon, plus 1/2 teaspoon for optional coating
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon fine salt
Use unsalted butter so you can control the salt. If you only have salted butter, reduce the added salt slightly. Make sure you use plain pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced. For a simple cinnamon coating, stir the extra 2 tablespoons of sugar with the extra 1/2 teaspoon of cinnamon.
Step-by-Step Instructions to Make Pumpkin Pie Cookies
1. Blot the pumpkin
Spoon the pumpkin puree onto a few layers of paper towel and gently press with another paper towel to absorb excess moisture. Measure 1/3 cup after blotting.
2. Mix the dry ingredients
In a medium bowl, whisk together the flour, cornstarch, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt.
3. Cream the butter and sugars
In a large bowl, beat the softened butter with the brown sugar and 1/4 cup granulated sugar until creamy, about 2 minutes. Beat in the egg yolk, blotted pumpkin, and alcohol-free vanilla until combined.
4. Make and chill the dough
Add the dry ingredients to the butter mixture and mix on low just until no dry streaks remain. Cover and chill the dough for at least 45 minutes. Chilling helps the cookies hold their shape and bake up thick.
5. Shape the cookies
Heat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop the dough into 10 large portions, about 3 tablespoons each, and roll into balls. If you like, roll each ball in the cinnamon sugar coating.
6. Bake and cool
Arrange the dough balls on the baking sheet, leaving room for them to spread. Bake for 12 to 15 minutes, until the edges look set and the centers still seem slightly soft. Let the cookies cool on the baking sheet for 10 minutes, then move them to a wire rack.
Tips for Success
- Blotting the pumpkin is worth the extra minute. Too much moisture can make the cookies cakey instead of chewy.
- Measure flour by spooning it into the measuring cup and leveling the top. Scooping directly from the bag can pack in too much.
- Chill the dough for at least 45 minutes. If your kitchen is warm, chill it a little longer so the portions stay firm.
- Pull the cookies from the oven while their centers still look soft. They will finish setting as they cool.
- Bake one test cookie first if you’re unsure about your oven. A few minutes can make a difference in the final texture.
Variations of Pumpkin Pie Cookies
- Add chocolate: Fold 1/2 cup chocolate chips into the finished dough.
- Make them nutty: Add 1/3 cup chopped pecans or walnuts.
- Adjust the spice: Use 2 teaspoons pumpkin pie spice in place of the cinnamon, ginger, nutmeg, and cloves.
- Top with a glaze: Once cooled, drizzle with a simple powdered sugar glaze made with powdered sugar and a little milk.
Serving Suggestions: What to Pair with Pumpkin Pie Cookies
Serve these cookies on a Thanksgiving dessert platter alongside apple crisp, pecan bars, or a bowl of fresh fruit. They’re also delicious with hot tea, coffee, or warm apple cider. For an extra-special dessert, serve one slightly warmed with a scoop of vanilla ice cream.
Storage & Reheating Instructions
Store completely cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe container for up to 2 months, placing parchment between layers. Thaw at room temperature, or warm a cookie in the microwave for about 10 seconds to soften the center.
Memories Made Around the Table
I love setting out a plate of these cookies while everyone is finishing Thanksgiving dinner. Their warm spice makes the whole kitchen feel cozy, and their big, soft centers are always a welcome change from the usual pie slice. I often bake a batch the day before, so dessert is ready when the table is cleared.
FAQs
Can I make the dough ahead of time?
Yes. Cover the dough and refrigerate it for up to 24 hours. If it becomes very firm, let it sit at room temperature for a few minutes before scooping.
Why did my cookies turn out cakey?
Excess moisture from the pumpkin or too much flour can make the cookies cakey. Blot the puree well, measure the flour carefully, and avoid baking the cookies until the centers look completely firm.
Can I use pumpkin pie filling instead of pumpkin puree?
Plain pumpkin puree is best for this recipe. Pumpkin pie filling contains added sweeteners and spices, which can change the taste and texture.
Can I freeze the cookie dough?
Yes. Shape the dough into balls and freeze them on a tray until firm, then transfer them to a freezer-safe container. Bake from frozen at 350°F (175°C), adding a couple of minutes to the bake time.
Final Thoughts
These thick, chewy pumpkin pie cookies bring the familiar flavor of pumpkin pie to an easy, shareable treat. With a short chill and a few simple ingredients, they’re a cozy choice for Thanksgiving dessert or any day you’re craving warm fall spices.
Pumpkin Pie Cookies
Ingredients
- ½ cup unsalted butter softened
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 2 tablespoons granulated sugar optional coating
- 1 large egg yolk
- ⅓ cup pumpkin puree blotted to remove excess moisture
- 1 teaspoon alcohol-free vanilla
- 2 cups all-purpose flour spooned and leveled
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cinnamon optional coating
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon fine salt
Instructions
- Spoon the pumpkin puree onto a few layers of paper towel and gently press with another paper towel to absorb excess moisture. Measure 1/3 cup after blotting.
- In a medium bowl, whisk together the flour, cornstarch, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt.
- In a large bowl, beat the softened butter with the brown sugar and 1/4 cup granulated sugar until creamy, about 2 minutes. Beat in the egg yolk, blotted pumpkin, and alcohol-free vanilla until combined.
- Add the dry ingredients to the butter mixture and mix on low just until no dry streaks remain. Cover and chill the dough for at least 45 minutes.
- Heat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop the dough into 10 large portions, about 3 tablespoons each, and roll into balls. If desired, combine the optional sugar and cinnamon and roll each ball in the mixture.
- Arrange the dough balls on the baking sheet, leaving room for them to spread. Bake for 12 to 15 minutes, until the edges look set and the centers still seem slightly soft. Let the cookies cool on the baking sheet for 10 minutes, then move them to a wire rack.