Spiced Pumpkin Pie Cookies for a Haunted Halloween

Last fall, I watched my kids press cookie cutters into a soft, spiced dough while the house smelled of cinnamon and pumpkin. That’s when I realized pumpkin pie cookies could be more than a dessert—they could be a family tradition. Quick, easy, and customizable, this pumpkin pie cookies recipe fits perfectly into busy weeknights or special occasions, delivering warm, chewy bites everyone will love.

Why You’ll Love This Recipe

If you love the warm, cozy flavors of fall, this pumpkin pie cookies recipe is a must-try. These pumpkin cookies are soft, chewy, and packed with pumpkin spice, making them the ultimate treat for family gatherings or a simple weeknight dessert. Whether you’re searching for easy pumpkin pie cookies, pumpkin pie cookies vegan, or pumpkin pie cookies gluten-free, this recipe delivers. Inspired by popular pumpkin pie cookies from CRK and The Loopy Whisk, you can even try pumpkin pie cookies with pie crust for a fun twist. These pumpkin spice cookies are customizable, simple to make, and perfect for busy schedules. You’ll love how effortless it is to enjoy classic pumpkin flavors in cookie form, and once you taste these easy pumpkin pie cookies, they’ll become a seasonal favorite in your home. Perfect for sharing, gifting, or savoring with a cup of tea, this recipe combines convenience, flavor, and the joy of pumpkin baking.

Ingredients for This Recipe

The secret to the perfect pumpkin pie cookies lies in using simple, high-quality ingredients that bring out the warm, cozy flavors of fall. Canned pumpkin puree provides a soft, moist texture while keeping these pumpkin cookies naturally rich and flavorful. Brown sugar and unsalted butter create a chewy, sweet base, and classic spices like cinnamon, nutmeg, ginger, and cloves infuse these easy pumpkin pie cookies with that signature pumpkin spice flavor. This recipe is flexible, allowing substitutions for pumpkin pie cookies vegan or pumpkin pie cookies gluten-free, so everyone can enjoy these treats. Inspired by favorite pumpkin pie cookies from CRK and The Loopy Whisk, you can even experiment with pumpkin pie cookies with pie crust for a fun twist. Optional glaze adds a sweet finishing touch, making these pumpkin pie cookies a delicious snack, dessert, or festive treat for any occasion.

🛒 Ingredients (for ~24 cookies):

For the Cookies:
1 cup canned pumpkin puree
1/2 cup unsalted butter, softened
1 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves

For Optional Topping:
1/2 cup powdered sugar
1–2 teaspoons milk (to make glaze)
1/4 teaspoon vanilla extract

How to Make This Recipe

Making pumpkin pie cookies is easier than you might think, and this recipe shows how to create soft, chewy, and flavorful pumpkin cookies that everyone will love. Start by combining your wet ingredients—canned pumpkin puree, butter, brown sugar, egg, and vanilla—to create a rich and moist base for your cookies. Then, mix the dry ingredients, including all-purpose flour, baking powder, baking soda, salt, and warm pumpkin pie spices like cinnamon, nutmeg, ginger, and cloves. Gradually combine the wet and dry ingredients to make a smooth dough. Scoop the dough onto a prepared baking sheet and flatten slightly for even baking. These easy pumpkin pie cookies bake quickly and can be customized for pumpkin pie cookies vegan or pumpkin pie cookies gluten-free. For a finishing touch, drizzle with a simple glaze or try pumpkin pie cookies with pie crust for a creative variation. Inspired by favorite pumpkin pie cookies from CRK and The Loopy Whisk, these pumpkin spice cookies are perfect for fall, holidays, or casual snacking.

🛒 Steps:

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, cream together unsalted butter and brown sugar until light and fluffy.
Beat in the canned pumpkin puree, egg, and vanilla extract until smooth.
In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
Gradually mix the dry ingredients into the wet ingredients until fully combined to form cookie dough.
Scoop dough using a tablespoon or cookie scoop and place on the prepared baking sheets, spacing about 2 inches apart.
Flatten each cookie slightly with the back of a spoon or your hand for even baking.
Bake for 12–15 minutes until the edges are set and centers remain soft.
Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack.
Optional: drizzle with glaze made from powdered sugar, milk, and vanilla extract or experiment with pumpkin pie cookies with pie crust for added texture.

Expert Cooking Tips

Mastering pumpkin pie cookies is all about knowing a few simple tricks to get them soft, chewy, and full of pumpkin spice flavor. Using canned pumpkin puree ensures moist, tender pumpkin cookies every time, while creaming unsalted butter with brown sugar creates a perfect chewy texture. Adjust the spice mix to taste for classic pumpkin spice cookies or try variations inspired by pumpkin pie cookies CRK and pumpkin pie cookies The Loopy Whisk. For easy pumpkin pie cookies, chilling the dough slightly before baking helps maintain shape. Vegan or gluten-free versions work beautifully by substituting ingredients without compromising flavor. Optional toppings, like a simple glaze or adding mini pie crust pieces, make these pumpkin pie cookies with pie crust extra special. With these expert tips, you’ll bake pumpkin pie cookies everyone will love and keep coming back for more.

💡 Expert Tips:

Use 1 cup canned pumpkin puree for moist pumpkin cookies.
Cream 1/2 cup unsalted butter with 1 cup brown sugar for chewy texture.
Mix 2 cups all-purpose flour with 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
Add 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/4 teaspoon cloves for warm pumpkin spice cookies.
Beat in 1 large egg and 1 teaspoon vanilla extract for smooth dough.
Chill dough for 15–30 minutes before baking for even-shaped cookies.
For pumpkin pie cookies vegan, replace butter with coconut oil and egg with flax or chia egg.
Optional: drizzle glaze made from 1/2 cup powdered sugar, 1–2 teaspoons milk, and 1/4 teaspoon vanilla extract.
Try pumpkin pie cookies with pie crust for a fun, festive variation.

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These pumpkin pie cookies are the perfect fall treat, combining soft, chewy textures with the warm flavors of pumpkin spice. Whether you’re baking classic pumpkin cookies, easy pumpkin pie cookies, pumpkin pie cookies vegan, or even pumpkin pie cookies gluten-free, this recipe is flexible, family-friendly, and full of cozy flavor. Inspired by pumpkin pie cookies CRK and pumpkin pie cookies The Loopy Whisk, you can also experiment with pumpkin pie cookies with pie crust for a creative twist. Perfect for holidays, weeknights, or gifting, these pumpkin spice cookies are sure to become a seasonal favorite in your kitchen.

Pumpkin Pie Cookies

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• Author: Savannah
• Total Time: 40–45 minutes
• Yield: 10–12 servings 1x
• Diet: Vegetarian

Print Recipe

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Description

Soft, chewy pumpkin pie cookies infused with warm autumn spices. These cookies capture the classic flavor of pumpkin pie in a handheld treat. Perfect for fall gatherings, holiday parties, or cozy afternoons with a cup of coffee or tea.

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Ingredients

Scale 1x2x3x

🛒 Ingredients (for ~24 cookies):

For the Cookies:

• 1 cup canned pumpkin puree

• 1/2 cup unsalted butter, softened

• 1 cup brown sugar, packed

• 1 large egg

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon ground ginger

• 1/4 teaspoon ground cloves

For Optional Topping:

• 1/2 cup powdered sugar

• 1–2 teaspoons milk (to make glaze)

• 1/4 teaspoon vanilla extract

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Instructions

📝 Instructions:

Step 1: Preheat Oven
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.

Step 2: Make Cookie Dough
In a large bowl, cream together butter and brown sugar until light and fluffy. Beat in the egg, pumpkin puree, and vanilla extract until smooth.

In a separate bowl, whisk together flour, baking powder, baking soda, salt, and spices. Gradually mix dry ingredients into the wet ingredients until fully combined.

Step 3: Shape Cookies
Scoop dough using a cookie scoop or tablespoon and roll into balls. Place on prepared baking sheets, spacing about 2 inches apart. Flatten slightly with the back of a spoon or your hand.

Step 4: Bake
Bake for 12–15 minutes, until edges are set but centers are soft. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Step 5: Optional Glaze
Mix powdered sugar, milk, and vanilla to create a smooth glaze. Drizzle over cooled cookies or dip half of each cookie for extra sweetness and decoration.

Notes

• Vegan Version: Replace butter with coconut oil or vegan butter, and use a flax egg instead of a regular egg.
• Gluten-Free: Substitute all-purpose flour with a 1-to-1 gluten-free flour blend.
• Spice Adjustments: Increase or decrease cinnamon, nutmeg, or ginger to taste.
• Storage: Store in an airtight container for up to 5 days or freeze for up to 2 months.

• Prep Time: 10 minutes
• Cook Time: 35–40 minutes
• Category: Dessert / Cookies
• Method: Baked
• Cuisine: American