Pumpkin Pie Cookies: 180 Calorie Fall Delight

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Pumpkin Pie Cookies have become my absolute favorite way to capture the magic of fall. I remember one chilly October afternoon, the scent of cinnamon and nutmeg wafting from my kitchen, and I just knew I had to recreate that cozy pumpkin pie feeling in cookie form. The result? These incredibly soft and decadent pumpkin pie flavored cookies that taste just like a slice of pie but in a portable, bite-sized package. They’re surprisingly simple, and I’m thrilled to share exactly how to make pumpkin pie cookies that will impress everyone. Let’s get cooking!

Why You’ll Love This Pumpkin Pie Cookie Recipe

These aren’t just any cookies; they’re a little bite of autumn heaven. You’ll adore them for so many reasons:

Incredible Flavor: Each bite bursts with warm pumpkin pie spices and a tender, buttery cookie.
Quick to Make: With a prep time of just 20 minutes, you can whip up these treats easily.
Budget-Friendly: Using pantry staples, this recipe is kind to your wallet.
Family Favorite: Kids and adults alike go crazy for these delicious cookies.
Perfectly Spiced: The blend of cinnamon, nutmeg, and cloves is just right for that classic taste.
The Best Pumpkin Pie Cookies: Seriously, they live up to the hype and are a crowd-pleaser.
Easy Pumpkin Pie Cookies: Even if you’re new to baking, these are straightforward to assemble.

Pumpkin Pie Cookie Ingredients

Gathering the right pumpkin pie cookie ingredients is the first step to baking these delightful treats. This recipe is designed for delicious pumpkin pie flavored cookies that are sure to become a favorite. You’ll need components for both the cookie dough and the flavorful pumpkin filling.

2 1/2 cups (312g) all-purpose flour – the base for our tender cookie dough
1/4 teaspoon salt – enhances all the other flavors
1/2 teaspoon baking powder – helps the cookies rise slightly
1/2 cup (113g) unsalted butter, room temperature – for richness and a tender texture
4 ounces (113g) cream cheese, room temperature – adds a subtle tang and extra softness to the pumpkin pie cookie dough
1/2 cup (100g) granulated sugar – for sweetness
1 large egg – binds everything together
1 teaspoon vanilla extract – boosts the overall flavor
1/2 cup (122g) canned pumpkin puree (not pie filling) – the star of our pumpkin pie cookies, providing moisture and flavor
2 tablespoons (25g) brown sugar – adds a deeper, molasses-like sweetness to the filling
1/2 teaspoon ground cinnamon – essential for that classic pumpkin pie taste
1/8 teaspoon ground nutmeg – a warm, aromatic spice
1/8 teaspoon ground cloves – adds a pungent, sweet note
1/8 teaspoon salt – balances the sweetness in the filling

Having these specific pumpkin pie cookie ingredients ready makes the process smooth and ensures the best outcome for your homemade pumpkin pie cookies.

How to Make Homemade Pumpkin Pie Cookies

Making these delightful pumpkin pie cookies from scratch is a rewarding experience. The aroma alone will transport you to a cozy autumn day. Follow these easy steps to create:

Preparing the Cookie Dough

First, let’s get the base ready for our delicious pumpkin pie sugar cookies. In a medium bowl, whisk together the2 1/2 cups all-purpose flour, 1/4 teaspoon salt, and 1/2 teaspoon baking powder. In a separate large bowl, beat the1/2 cup unsalted butter and 4 ounces cream cheese until they are nice and smooth. Gradually add the1/2 cup granulated sugar and beat until the mixture is fluffy. Then, mix in the1 large egg and 1 teaspoon vanilla extract. Slowly incorporate the dry ingredients until just combined. Cover the dough and chill it in the refrigerator for at least 1 hour. This chilling step is crucial for easy handling and to prevent excessive spreading.

Crafting the Pumpkin Filling

While the dough chills, prepare the heart of our pumpkin pie cookies. In a small bowl, combine the1/2 cup canned pumpkin puree (make sure it’s pure pumpkin, not pie filling!) with 2 tablespoons brown sugar. Add the warm spices: 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves. Finally, stir in 1/8 teaspoon salt to balance the sweetness. Mix everything together until it’s smooth and well combined. This filling will give your cookies that authentic pumpkin pie flavor.

Assembling and Baking

Now for the fun part of making your homemade pumpkin pie cookies! Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Lightly flour your work surface and roll out the chilled dough to about 1/8-inch thickness. Use a round cookie cutter to cut out circles. Place half of the circles on the prepared baking sheet. Spoon about 1 teaspoon of the pumpkin filling onto the center of each dough circle on the sheet. Top each with another dough circle, carefully sealing the edges by pressing with your fingers or a fork. Make sure to vent the top of each cookie with a small slit to allow steam to escape and achieve perfect pumpkin pie spice cookies. Bake for 14–16 minutes, or until the edges are lightly golden brown. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Pro Tips for the Best Pumpkin Pie Cookies

Want to elevate your pumpkin pie cookies from good to absolutely amazing? I’ve picked up a few tricks over the years that make all the difference. These simple tips will help ensure your cookies are perfectly spiced and delightfully tender every single time.

For the most tender cookie, make sure your butter and cream cheese are truly at room temperature. This helps them cream together beautifully, creating a lighter dough.
Don’t skip chilling the dough! It makes rolling and cutting much easier and prevents the cookies from spreading too much in the oven, keeping their shape.
Always use pure pumpkin puree, not pumpkin pie filling. The filling has added sugars and spices that can throw off the balance of your cookie.
Vent the top cookie with a small slit to let steam escape. This is key to avoiding a soggy bottom and ensuring a crispier edge.

What’s the secret to perfect chewy pumpkin pie cookies?

The secret to achieving wonderfully chewy pumpkin pie cookies lies in the fat content and a slightly stickier dough. Using a combination of butter and cream cheese, along with slightly less flour than you might expect, helps create that desirable soft chew. Don’t overbake them!

Can I make pumpkin pie cookie dough ahead of time?

Absolutely! You can make the pumpkin pie cookie dough up to 2 days in advance and keep it tightly wrapped in the refrigerator. This is a great way to get a head start on your baking. Just bring it to room temperature for about 20-30 minutes before rolling.

How do I avoid common mistakes with soft pumpkin pie cookies?

To avoid common pitfalls with soft pumpkin pie cookies, be careful not to overmix the dough once the flour is added. Also, ensure you’re using pure pumpkin puree, not pie filling, and don’t overbake them; they should look slightly underdone when you pull them out!

Best Ways to Serve Pumpkin Pie Cookies

These delightful pumpkin pie cookies are versatile and perfect for so many occasions. For a truly decadent treat, serve them warm with a dollop of homemade whipped cream or a swirl of rich cream cheese frosting. The creamy sweetness of the pumpkin pie cookies with cream cheese frosting is simply divine. They also pair wonderfully with a hot cup of coffee or spiced apple cider, making them an ideal accompaniment for a cozy afternoon break. For a festive touch, dust them with a sprinkle of cinnamon sugar or a light glaze just before serving.

Nutrition Facts for Pumpkin Pie Cookies

These homemade pumpkin pie cookies are a delicious fall treat. Here’s an approximate breakdown per cookie, based on the recipe yield:

Calories: 180
Fat: 10g
Saturated Fat: 6g
Protein: 2g
Carbohydrates: 22g
Fiber: 1g
Sugar: 12g
Sodium: 80mg

Nutritional values are estimates and may vary based on specific ingredients used for your pumpkin pie cookies.

How to Store and Reheat Pumpkin Pie Cookies

Proper pumpkin pie cookie storage is key to keeping these fall favorites fresh and delicious. Once your homemade pumpkin pie cookies have completely cooled on a wire rack, it’s time to store them. For short-term storage, place them in an airtight container at room temperature. They’ll stay wonderfully soft and flavorful for about 3 to 4 days. If you want to enjoy them for longer, freezing is your best bet!

To freeze your pumpkin pie cookies, ensure they are thoroughly cooled. You can place them in a single layer on a baking sheet in the freezer until firm, then transfer them to a freezer-safe bag or airtight container. They’ll keep well for up to 3 months. When you’re ready to enjoy them, simply thaw them overnight in the refrigerator. For a warm treat, you can gently reheat them in a low oven (around 300°F or 150°C) for a few minutes until warmed through.

Frequently Asked Questions About Pumpkin Pie Cookies

What are pumpkin pie cookies?

Pumpkin pie cookies are delightful baked treats that capture the essence of a classic pumpkin pie in a portable, cookie format. They typically feature a spiced pumpkin filling sandwiched between two buttery, tender cookie rounds. Their flavor profile is rich with cinnamon, nutmeg, and cloves, making them a perfect autumn indulgence. Many variations exist, offering different textures and flavor pairings.

Why are pumpkin pie cookies so good?

People adore these cookies because they perfectly blend the comforting, warm spices of pumpkin pie with the satisfying texture of a cookie. The combination of a soft, slightly chewy cookie base and a sweet, spiced pumpkin filling is incredibly appealing. They evoke feelings of nostalgia and coziness, making them a beloved treat, especially during the fall and holiday seasons. The ease of enjoying pie flavors in a cookie form also contributes to their popularity.

Can I use pumpkin pie filling instead of puree?

While you *can* technically use pumpkin pie filling, I strongly advise against it for the best results. Canned pumpkin pie filling already contains added sugars and spices. This can make your cookies too sweet and alter the spice balance you’re aiming for. For authentic flavor and control over sweetness, always opt for pure canned pumpkin puree. You can learn more about the science behind baking ingredients on Food Network.

What are some pumpkin pie cookie variations?

There are many fun pumpkin pie cookie variations! You can transform them into bars by pressing half the dough into a pan, adding the filling, and topping with the remaining dough. For a bite-sized treat, roll the dough and filling into balls before baking to create pumpkin pie cookie balls. You can also experiment with different frostings, like a cream cheese glaze, or dust them with cinnamon sugar for extra flavor and sparkle.

Pumpkin Pie Cookie Variations You Can Try

Looking to switch things up with your pumpkin pie cookies? There are so many fun ways to enjoy these fall flavors! You can easily adapt this recipe to suit your preferences or occasions. For a simpler, sheet-pan treat, consider making pumpkin pie cookie bars. Just press about two-thirds of the dough into the bottom of a greased 9×13 inch pan, spread the pumpkin filling evenly over the top, and then crumble the remaining dough over the filling. Bake until golden brown and set.

Another fantastic option is to create bite-sized delights by making pumpkin pie cookie balls. Roll small portions of dough and filling into balls before baking. For a touch of elegance, try making glazed pumpkin pie cookies. Once cooled, whip up a simple powdered sugar glaze with a splash of milk and a pinch of cinnamon, then drizzle it over the tops. You can also experiment with adding chopped pecans or walnuts to the dough for extra crunch.