Simple Pumpkin Pie Cookies

Simple Pumpkin Pie Cookies have a special place in my heart, and they always bring me back to the cozy autumn days of my childhood. I remember my mom bustling around the kitchen, the warm scent of spices filling the air as she baked her favorite fall treats. These cookies are the perfect blend of pumpkin pie goodness and cookie softness, making them a delightful treat for any gathering. Whenever I pull them out of the oven, I can almost hear the laughter and chatter of family around the table, sharing stories and indulging in the sweet flavors of the season.

this …

As the leaves turn and the days get shorter, there’s something so comforting about baking these Simple Pumpkin Pie Cookies. They’re perfect for Thanksgiving gatherings, cozy evenings in with hot cider, or even as a sweet surprise for unexpected guests. With just the right touch of cinnamon and nutmeg, these cookies capture the essence of fall while making your home feel warm and inviting. Trust me, once you taste these, you’ll want to keep this recipe close at hand for years to come!

Why You’ll Love "Simple Pumpkin Pie Cookies"

• Quick and easy to make, with a total prep and bake time of just 38 minutes.
• Perfectly combines the flavors of pumpkin pie and cookies, offering the best of both worlds.
• Family-friendly treat that everyone will love — even picky eaters!
• Minimal ingredients you likely already have in your pantry.
• Freezer-friendly — bake a batch now and save some for later!
• Soft and chewy texture that melts in your mouth, making them irresistible.

Ingredients You’ll Need

• 2 ⅔ cups all-purpose flour
• 6 oz unsalted butter, at room temperature
• 3 oz cream cheese, at room temperature
• ½ cup packed brown sugar
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg yolk
• 1 tablespoon pumpkin pie spice
• ½ teaspoon salt
• ⅓ cup coarse sugar (for rolling)
• Pumpkin filling:
• ½ cup pumpkin purée (use pure pumpkin purée, not pie filling)
• ¼ cup brown sugar
• 1 large egg
• Pinch table salt
• ¼ teaspoon vanilla extract
• ¼ cup whole milk
• ½ teaspoon pumpkin pie spice

Step-by-Step Instructions

Preheat the Oven

1. First things first, preheat your oven to 350°F (175°C). This is the perfect temperature for baking these cookies to golden perfection!

Make the Dough

1. In a large mixing bowl, cream together the 6 oz of unsalted butter and 3 oz of cream cheese until smooth and fluffy. You want it to be light and airy, which will give your cookies that melt-in-your-mouth texture.
2. Next, add in the ½ cup of packed brown sugar, ½ cup of granulated sugar, 1 teaspoon of vanilla extract, and ½ teaspoon of salt. Mix everything together until it’s well combined and creamy.
3. Now, incorporate the 1 large egg yolk and 1 tablespoon of pumpkin pie spice into the mixture. Stir until it's all blended. Don’t worry if it seems a little thick; that’s just how it should be!
4. Gradually add in the 2 ⅔ cups of all-purpose flour. Mix until a smooth dough forms. If the dough feels too soft to handle, just pop it in the fridge for about 15 minutes to chill.

Prepare the Pumpkin Filling

1. In another bowl, mix together the ½ cup of pumpkin purée, ¼ cup of brown sugar, 1 large egg, a pinch of table salt, ¼ teaspoon of vanilla extract, ¼ cup of whole milk, and ½ teaspoon of pumpkin pie spice. Stir until everything is smooth and well combined. This filling is pure pumpkin magic!

Form the Cookies

1. Now it’s time to form those delightful cookies! Start by rolling the dough into balls, about 1 inch in diameter. Then roll each ball in the ⅓ cup of coarse sugar to give them a lovely sparkle.
2. Place the dough balls on a prepared baking sheet, making sure to leave some space between them. Use your thumb (or the back of a measuring spoon) to make a little indentation in the center of each ball. This is where your pumpkin filling will go!

Bake the Cookies

1. Fill each indentation with the prepared pumpkin filling, making sure not to overfill. You want a nice little pool of pumpkin goodness!
2. Now, pop the baking sheet into the preheated oven and bake for 15-18 minutes, or until the edges are lightly golden. Keep an eye on them, as they’ll smell absolutely divine when they’re almost done!
3. Once they’re out of the oven, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set perfectly and keeps them from breaking apart.

Variations

• Add chocolate chips for a sweet twist on the classic flavor.
• Use maple syrup instead of sugar for a deeper, richer taste.
• Incorporate chopped nuts like pecans or walnuts for added crunch.
• Make them gluten-free by substituting all-purpose flour with a gluten-free blend.
• Swap out cream cheese for vegan cream cheese to make them dairy-free.

Serving and Storage Tips

Serving

These Simple Pumpkin Pie Cookies are best served warm, fresh from the oven, or at room temperature. Pair them with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. They also make a delightful addition to a fall dessert platter alongside apple cider or hot chocolate!

Storage

To keep your cookies fresh, store them in an airtight container at room temperature for up to 5 days. If you want to save them for later, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Just thaw before serving!

Helpful Notes

• For a richer flavor, consider adding a pinch of nutmeg or ginger to the cookie dough.
• If you don’t have cream cheese, you can substitute with Greek yogurt for a lighter option.
• These cookies are perfect for sharing, so feel free to double the recipe!
• For a nut-free version, skip any nuts in variations and ensure your ingredients are free from cross-contamination.
• Adjust the sweetness by using less sugar in the pumpkin filling if desired.

Frequently Asked Questions

Can I freeze Simple Pumpkin Pie Cookies?

Yes, you can absolutely freeze these cookies! To do so, allow the cookies to cool completely after baking. Then, place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They will keep well for up to 3 months. Just thaw them at room temperature before serving, or pop them in the microwave for a few seconds to warm them up!

How can I substitute ingredients?

If you need to make substitutions, here are some tips: You can use any granulated sugar in place of brown sugar for a lighter flavor. Greek yogurt can replace cream cheese for a lighter version. For the pumpkin purée, ensure you use pure pumpkin and not pumpkin pie filling. If you want to avoid eggs, try using a flaxseed meal mixed with water or a commercial egg replacer.

What can I do if the dough is too soft?

If your dough feels a bit too soft to handle, don’t panic! Just pop it in the refrigerator for about 15-30 minutes to chill. This will make it easier to roll into balls and help the cookies hold their shape while baking. You can also add a little more flour, a tablespoon at a time, until it reaches a workable consistency.

Final Thoughts

There you have it! Simple Pumpkin Pie Cookies that are sure to bring warmth and joy to your home. I can’t wait for you to experience the delightful blend of flavors and the way they fill your kitchen with that cozy autumn aroma. Whether you’re baking for a gathering or just to indulge yourself, these cookies are a wonderful treat that everyone will love. So grab your ingredients, preheat that oven, and let’s make some sweet memories together. Happy baking, my friend — you’re going to be so proud of these delicious little bites!

Print