If you love pumpkin pie but want something that’s easy to share and perfect for cookie trays, these Pumpkin Pie Cookies are exactly what you need. Soft, tender, and packed with pumpkin purée, cinnamon, nutmeg, ginger, and cloves, these cookies capture the comforting flavours of classic pumpkin pie in every bite.

Their cake-like texture, combined with a silky cream cheese frosting and a sprinkle of pumpkin pie spice, makes them irresistible for Thanksgiving, Halloween, Christmas cookie exchanges, or a simple afternoon treat with coffee.

Easy to make and full of seasonal flavour, these cookies are sure to become a fall baking tradition.

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Why You’ll Love These Pumpkin Pie Cookies

These cookies are guaranteed to become a favourite because they’re:

• Soft and pillowy
• Full of pumpkin pie flavour
• Perfectly spiced
• Easy to make
• Great for holidays
• Family-friendly
• Ideal for bake sales
• Freezer-friendly
• Beautifully frosted
• Perfect with coffee or tea

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What Makes Pumpkin Pie Cookies So Special?

Unlike traditional crisp cookies, Pumpkin Pie Cookies are wonderfully soft thanks to pumpkin purée, which keeps them moist while adding natural sweetness.

A blend of warm spices recreates the flavour of homemade pumpkin pie, while cream cheese frosting adds a rich, tangy finish that perfectly complements the spiced cookie.

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Ingredients You’ll Need

For the Cookies

• 2¼ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ½ cup unsalted butter, softened
• ¾ cup light brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup pumpkin purée
• ½ cup sour cream

Cream Cheese Frosting

• 8 ounces cream cheese, softened
• ¼ cup unsalted butter, softened
• 2½ cups icing sugar (powdered sugar)
• 1 teaspoon vanilla extract
• 1–2 tablespoons milk or double cream, if needed

Optional Garnishes

• Pumpkin pie spice
• Ground cinnamon
• Chopped pecans
• Crushed graham crackers
• White chocolate drizzle
• Caramel drizzle

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Kitchen Equipment

You’ll need:

• Mixing bowls
• Electric mixer
• Baking trays
• Parchment paper
• Cookie scoop
• Cooling rack
• Measuring cups and spoons

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How to Make Pumpkin Pie Cookies

Step 1: Prepare the Oven

Preheat your oven to 350°F (175°C).

Line baking trays with parchment paper.

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Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

• Flour
• Baking powder
• Baking soda
• Salt
• Pumpkin pie spice
• Cinnamon
• Ginger
• Cloves

Set aside.

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Step 3: Cream the Butter and Sugars

In a large bowl, beat together:

• Butter
• Brown sugar
• Granulated sugar

until light and fluffy.

Add:

• Egg
• Vanilla extract

Beat until smooth.

Mix in the pumpkin purée and sour cream until fully combined.

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Step 4: Make the Dough

Gradually add the dry ingredients to the wet mixture.

Mix just until no streaks of flour remain.

Do not overmix.

The dough will be soft and slightly sticky.

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Step 5: Scoop the Cookies

Using a medium cookie scoop or about 2 tablespoons of dough, place portions onto the prepared baking trays, leaving about 2 inches between each cookie.

Lightly flatten the tops.

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Step 6: Bake

Bake for 12–15 minutes, or until the tops are set and a toothpick inserted into the centre comes out clean.

Allow the cookies to cool on the tray for 5 minutes, then transfer to a wire rack.

Cool completely before frosting.

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Step 7: Prepare the Frosting

Beat together:

• Cream cheese
• Butter

until smooth.

Gradually add the icing sugar and vanilla extract.

Add milk or cream if needed to achieve a smooth, spreadable consistency.

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Step 8: Decorate

Spread or pipe frosting onto each cooled cookie.

Garnish with:

• Pumpkin pie spice
• Crushed graham crackers
• Chopped pecans
• Caramel drizzle

Serve and enjoy.

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Tips for the Best Pumpkin Pie Cookies

Use Pumpkin Purée

Always use plain pumpkin purée rather than pumpkin pie filling.

Measure Flour Carefully

Too much flour can make the cookies dry. Spoon the flour into the measuring cup and level it off.

Don’t Overbake

Remove the cookies when they’re just set to keep them soft and moist.

Cool Before Frosting

Warm cookies will cause the frosting to melt.

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Delicious Variations

Pumpkin Cheesecake Cookies

Add a spoonful of sweetened cream cheese filling to the centre before baking.

Chocolate Pumpkin Cookies

Fold in semi-sweet chocolate chips for a rich twist.

Maple Pumpkin Cookies

Replace the vanilla in the frosting with maple extract.

Streusel Pumpkin Cookies

Top each cookie with a buttery cinnamon streusel before baking.

Pumpkin Sandwich Cookies

Spread cream cheese frosting between two cookies for a decadent dessert.

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What to Serve with Pumpkin Pie Cookies

These cookies pair perfectly with:

• Fresh coffee
• Chai latte
• Hot apple cider
• Pumpkin spice latte
• Hot chocolate
• Black tea
• Vanilla ice cream
• Warm caramel sauce

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Perfect Occasions

These cookies are ideal for:

• Thanksgiving dessert tables
• Halloween parties
• Christmas cookie exchanges
• Bake sales
• Autumn gatherings
• School events
• Family movie nights
• Weekend baking

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Make-Ahead Instructions

Prepare the cookie dough up to 24 hours in advance and refrigerate until ready to bake.

Alternatively, bake the cookies ahead of time and frost them the day you plan to serve them.

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Storage Tips

Room Temperature: Store unfrosted cookies in an airtight container for up to 3 days.

Refrigerator: Frosted cookies should be refrigerated for up to 5 days.

Freezer: Freeze unfrosted cookies for up to 3 months. Thaw overnight and frost before serving.

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Common Mistakes to Avoid

Using Pumpkin Pie Filling

Pumpkin pie filling contains added sugar and spices that will alter the flavour and texture.

Overmixing the Dough

Overmixing can produce dense cookies instead of soft, tender ones.

Overbaking

These cookies should remain soft. Remove them from the oven as soon as they’re set.

Frosting Warm Cookies

Always let the cookies cool completely to keep the frosting smooth and stable.

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Nutritional Information (Approximate Per Cookie)

• Calories: 225
• Protein: 3g
• Total Carbohydrates: 31g
• Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 35mg
• Fibre: 1g
• Sugar: 19g
• Sodium: 170mg

Nutrition values are estimates and may vary depending on the ingredients and optional toppings.

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Frequently Asked Questions

Can I use homemade pumpkin purée?

Yes. Make sure it’s well-drained so the dough doesn’t become too wet.

Can I make these without frosting?

Absolutely. The cookies are delicious on their own or with a light dusting of icing sugar.

Why are my cookies cakey?

Pumpkin contains a lot of moisture, naturally giving these cookies their soft, cake-like texture.

Can I add chocolate chips?

Yes. White, milk, or dark chocolate chips all pair wonderfully with pumpkin spice.

Can I freeze the dough?

Yes. Scoop the dough into portions and freeze for up to 3 months. Bake directly from frozen, adding 1–2 minutes to the baking time.

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Expert Tips for Bakery-Style Pumpkin Pie Cookies

• Chill the dough for 20–30 minutes before baking for thicker cookies.
• Sprinkle flaky sea salt over caramel-drizzled cookies to enhance the sweet and salty contrast.
• Add finely chopped toasted pecans to the dough for extra texture.
• Pipe the frosting in a decorative swirl and finish with a pinch of pumpkin pie spice for a bakery-worthy presentation.
• Let the frosted cookies chill for 30 minutes before serving so the frosting sets beautifully.

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Final Thoughts

These Pumpkin Pie Cookies deliver all the comforting flavours of a traditional pumpkin pie in a soft, handheld dessert. Moist, warmly spiced, and topped with luscious cream cheese frosting, they’re perfect for everything from holiday celebrations to everyday autumn baking.

Whether you’re filling a festive cookie tin, bringing dessert to a gathering, or simply treating yourself to a cosy homemade bake, these Pumpkin Pie Cookies are guaranteed to be a seasonal favourite you’ll make again and again.

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