Go Back
Stack of golden Pumpkin Pie Cookies with chocolate centers topped with whipped cream and cinnamon on a white plate.
Linda

Pumpkin Pie Cookies

Soft, chewy cookies that taste exactly like classic pumpkin pie in handheld form, complete with a crackly cinnamon-sugar top.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies
  • 0.5 cup unsalted butter 1 stick, softened
  • 1 cup granulated sugar divided
  • 0.5 cup light brown sugar packed
  • 1 large egg room temperature
  • 0.5 cup pure pumpkin puree not pumpkin pie filling
  • 1 tsp vanilla extract
  • 2.25 cups all-purpose flour spooned and leveled
  • 2 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 0.5 tsp kosher salt
  • 1 tsp ground cinnamon for rolling

Equipment

  • Large mixing bowls
  • Electric Mixer
  • Baking Sheets
  • Parchment Paper
  • Cookie Scoop or Tablespoon

Method
 

Prep
  1. Beat butter, 3/4 cup granulated sugar, and brown sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl, then beat in the egg until fully incorporated. Mix in pumpkin puree and vanilla - the batter will look slightly curdled, which is normal.
  2. Whisk together flour, pumpkin pie spice, baking soda, and salt in a separate bowl. With mixer on low, gradually add dry ingredients to wet ingredients just until no flour streaks remain. Do not overmix. Cover dough and chill for 15 minutes while you preheat the oven.
  3. Preheat oven to 350F. Line two baking sheets with parchment paper. Stir together remaining 1/4 cup granulated sugar and cinnamon in a small bowl.
  4. Scoop dough into 1.5 tablespoon balls. Roll each in cinnamon-sugar to coat completely. Place 2 inches apart on prepared sheets - these spread into perfect rounds.
  5. Bake until edges are set and tops are crackly with a slight sheen, 11 to 13 minutes. Centers should look slightly underdone - they firm up as they cool. Let cookies rest on sheets for 5 minutes before transferring to wire racks.

Notes

For extra pie flavor, press a small pinch of graham cracker crumbs into the top of each dough ball before baking. Dough keeps refrigerated for 3 days or frozen for 2 months - roll in cinnamon-sugar just before baking. These stay soft for days thanks to the pumpkin - store airtight with a slice of bread to maintain chewiness.