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Pumpkin Pie Cookies

Pumpkin Pie Cookies - featured image

Soft, chewy cookies with all the flavors of pumpkin pie, perfect for cozy fall baking and quick to prepare.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup (60g) pumpkin puree
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) brown sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • Optional: chopped pecans, white chocolate chips, or caramel drizzle

Instructions

  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, use a hand or stand mixer to beat softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
  4. Mix in pumpkin puree, egg yolk, and vanilla extract until smooth.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
  6. Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake for 10-12 minutes, or until the edges are set and the tops look slightly puffed. Don’t overbake.
  8. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a cooling rack.
  9. Optional: Drizzle with melted white chocolate or caramel once cooled.

Notes

[‘Don’t overmix the dough to ensure soft and chewy cookies.’, ‘Use room temperature ingredients for even blending.’, ‘Blot pumpkin puree if it’s extra watery to avoid excess moisture.’, ‘Rotate baking sheets halfway through baking for even results.’, ‘Customize spices or mix-ins to suit your taste.’]

Nutrition

Keywords: Pumpkin Pie Cookies, Fall Baking, Easy Dessert, Pumpkin Spice, Thanksgiving Cookies