Pumpkin Pie Cookie Recipe

Today I’m bringing you a truly luscious cookie that is essentially a slice of pumpkin pie wrapped up in a soft, chewy handheld treat! This cookie is a true game-changer during fall baking season. We’re taking everything you love—the warm spices, the creamy texture, the buttery crust—and transforming it into a soft, melt-in-your-mouth cookie topped with a tangy, sweet cream cheese frosting. Trust me, you are going to love this autumnal twist on a classic dessert, and your kitchen is about to smell heavenly!

Why You’ll Love This Recipe

• Pillowy Soft Perfection: The pumpkin puree keeps these cookies incredibly soft and moist, preventing them from drying out like traditional sugar cookies.
• Built-In “Crust” Flavor: Folding in crushed graham crackers is a trick that gives you that delightful, buttery, pie-crust texture and flavor in every bite.
• The Creamy Crown: The tangy whipped cream cheese frosting on top is the non-negotiable finish, making it taste exactly like the chilled top layer of a pumpkin pie.
• Ultimate Fall Comfort: They are perfectly spiced with cinnamon, nutmeg, and ginger—the kind of warm aroma that begs you to grab a cozy blanket and a cup of coffee.

Ingredients

All you need for this wonderful Pumpkin Pie Cookie Recipe are simple ingredients you likely already have in your pantry! But first, gather up these essentials to create that unbeatable flavor and texture:

• All-Purpose Flour, Baking Soda, and Baking Powder: These are the backbone of our cookies, giving them structure and that perfect lift to keep them soft and light.
• Cinnamon, Nutmeg, and Ginger: This is the magic trio! They provide that essential, warm “pumpkin pie” spice blend that makes the cookies taste and smell like fall.
• Salt: A little pinch is crucial! It balances the sweetness and makes the flavors pop.
• Unsalted Butter, Brown Sugar, and Granulated Sugar: The butter provides richness, while the combination of sugars gives us both moisture (from the brown sugar) and a crispy edge (from the granulated sugar).
• Pumpkin Puree: The secret to the super soft, moist texture. Make sure you’re using plain puree, not pumpkin pie filling!
• Vanilla Extract and Egg Yolk: The vanilla enhances all the other flavors, and the egg yolk adds richness and helps bind the dough, ensuring a chewy texture.
• Crushed Graham Crackers: This is a must! They mimic the crust of the pie and add a delicious, subtle crunch.
• Whipped Cream Cheese, Powdered Sugar, and Pumpkin Pie Spice: These come together to create the tangy, creamy frosting—it’s the luscious topping that completes the pumpkin pie experience.

Note: The ingredients list with exact measurements and quantities will be right under the article in the recipe card!

How to Make the Pumpkin Pie Cookies

This recipe is surprisingly simple—it’s just a few easy steps to absolute cookie bliss!

Step 1: Prep and Combine the Dry Ingredients

Preheat your oven to a cozy 350°F (175°C). While it’s heating, line a baking sheet with parchment paper. In a bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until they are perfectly blended. Set this aside.

Step 2: Cream the Fats and Sugars

In a large mixing bowl (or the bowl of a stand mixer), cream together the softened butter and both the brown and granulated sugars. Beat them until the mixture is light, fluffy, and looks like sandy clouds. This step incorporates air, which helps keep the cookies soft!

Step 3: Mix in the Wet Ingredients

Add the pumpkin puree, vanilla extract, and egg yolk to the creamed mixture. Beat everything together until it’s smooth and beautifully orange.

Step 4: Combine Dough and Fold in “Crust”

Gradually add your reserved dry ingredients into the wet mixture, mixing just until everything is combined. Don’t overmix! Finally, gently fold in those crushed graham crackers.

Step 5: Scoop, Bake, and Cool

Scoop tablespoon-sized portions of dough onto your prepared baking sheet, leaving about 2 inches between them. Bake for 10–12 minutes—you’re looking for the edges to be golden and the centers to be set but still soft. Let them cool completely on a wire rack.

Step 6: Make and Frost the Cream Cheese Topping

While the cookies cool, mix the whipped cream cheese, powdered sugar, and pumpkin pie spice in a small bowl until it’s smooth and creamy. Once the cookies are totally cooled, spread or pipe the dreamy topping on each one for that iconic pumpkin pie finish!

Pro Tips for Making the Recipe

• Use Room Temperature Ingredients: Make sure your butter is truly softened, not melted. Room temperature ingredients blend much better, creating a smoother dough and a better-textured cookie.
• Measure Your Flour Correctly: Spoon your flour into the measuring cup and then level it off. Scooping the cup directly into the flour bag packs it down, resulting in too much flour and dry cookies.
• The Pumpkin Purée Trick: After opening your can of pumpkin, blot the surface with a paper towel. Removing excess moisture keeps the cookies from spreading too much!
• Don’t Overbake: These are meant to be soft! Pull them out when the edges are set and golden. They will continue to set up on the pan.

How to Serve

These cookies are lovely all on their own, but here are a few ways to really elevate the experience:

• The Perfect Pairing: Serve alongside a hot mug of strong coffee, a latte, or a steaming cup of spiced chai.
• Dessert Platter Star: They make a gorgeous addition to any fall holiday dessert platter, especially since they look so festive with that creamy topping.
• Make it a Sandwich: For a truly decadent treat, spread a little extra topping and sandwich two cookies together!

Make Ahead and Storage

Storing Leftovers

Store frosted cookies in an airtight container in the refrigerator for up to 3 days, due to the cream cheese frosting.

Freezing

You can freeze the unbaked cookie dough! Scoop the dough balls onto a baking sheet, freeze them until solid, then transfer them to a freezer-safe bag for up to 3 months. When ready to bake, place frozen dough balls on a sheet and bake for 1-2 minutes longer. You can also freeze the baked, unfrosted cookies for up to 2 months.

Reheating

Baked, unfrosted cookies can be briefly warmed in the microwave for 5-10 seconds for a “fresh from the oven” feel. Frosted cookies are best enjoyed chilled or at room temperature.

FAQs

1. Is it better to use canned pumpkin or fresh pumpkin puree? It’s definitely best to use canned pumpkin puree! Fresh pumpkin puree tends to have more water content, which can make your cookies spread out more while baking. Just be absolutely sure you are using 100% plain pumpkin puree and not pumpkin pie filling, which already contains spices and sweeteners.
2. Can I use a store-bought cream cheese frosting instead of making my own? Yes, you totally can! If you are short on time, a good quality store-bought cream cheese frosting will work just fine. However, the homemade version we make here, with the added pumpkin pie spice, really elevates the flavor and gives it that true “pie” taste, so I encourage you to try it if you have the time!
3. My cookies spread too much—what went wrong? There are a few common culprits! It’s usually either the dough being too warm (chill the dough for 30 minutes if your kitchen is hot!), using too much pumpkin puree (remember to blot the excess moisture!), or using melted instead of softened butter. Follow the measuring and temperature tips, and they should stay perfectly plump!
4. Can I add chocolate chips or nuts to this recipe? Absolutely! These cookies are incredibly versatile. Feel free to fold in about a half-cup of white chocolate chips, which pair beautifully with pumpkin, or chopped pecans for a bit of crunch. Just fold them in along with the graham crackers in Step 4.