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A close-up of a soft, round pumpkin pie cookie topped with a swirl of cream cheese frosting and a sprinkle of cinnamon.

Pumpkin Pie Cookies

These Pumpkin Pie Cookies are soft, chewy, and filled with all the cozy flavors of pumpkin pie — cinnamon, nutmeg, and brown sugar. They’re the perfect fall treat for pumpkin lovers!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 135
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/2 cup unsalted butter softened
  • 3/4 cup brown sugar packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/2 cup pumpkin puree not pumpkin pie filling
  • 1 tsp vanilla extract
Topping (Optional)
  • 2 tbsp granulated sugar for sprinkling
  • 1/2 tsp cinnamon for sprinkling

Equipment

  • Baking Sheet
  • Mixing bowls
  • Electric Mixer
  • Cooling Rack

Method
 

  1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
  3. In a large bowl, beat the butter, brown sugar, and granulated sugar together until creamy and fluffy.
  4. Add egg, pumpkin puree, and vanilla extract, and mix until smooth.
  5. Gradually add the dry ingredients and mix until just combined. Do not overmix.
  6. Drop tablespoon-sized dough balls onto prepared baking sheets, spacing about 2 inches apart. Flatten slightly if desired.
  7. Mix sugar and cinnamon for topping and sprinkle over the cookies before baking.
  8. Bake for 10–12 minutes, until edges are lightly golden and centers are set. Let cool on a wire rack.

Notes

Store in an airtight container for up to 5 days, or freeze for longer storage. Add a cream cheese frosting for extra indulgence!