Irresistible Pumpkin Pie Cookies with 5 Secret Spices

Oh, let me tell you about the first time I made these pumpkin pie cookies – my kitchen smelled like Thanksgiving morning and childhood memories all at once! These little bites combine everything we love about pumpkin pie (that warm spice, that creamy texture) with the soft chew of your favorite sugar cookie. I originally created them when my niece begged for “pie she could hold,” and now they disappear faster than turkey at our family gatherings.

The magic comes from using real pumpkin puree – not that canned pie mix stuff. It gives the cookies that unmistakable autumn flavor while keeping them impossibly moist. I’ll never forget the year my grandmother sneaked a batch into her purse at Thanksgiving dinner – “for later” she whispered with a wink while handing me her secret spice blend notes. That’s when I knew this recipe was special.

Perfect for meal planning or last-minute hostess gifts, these pumpkin pie cookies capture all the cozy feelings of fall in one delicious handful. Just wait until you see how the cream cheese frosting makes them look like miniature pumpkin pies – almost too cute to eat!

Why You’ll Love These Pumpkin Pie Cookies

Trust me – these aren’t just any pumpkin cookies. They’re like little hugs from autumn! Here’s why they disappear every time I make them:

• Portable pie perfection: All the cozy pumpkin spice flavor of your favorite dessert, but you can eat it with one hand (great for sneaking extras!)
• Cloud-soft texture: The pumpkin puree keeps them moist for days – no more dry, crumbly cookies
• Thanksgiving superstar: They look adorable stacked on cookie trays between meals without getting soggy
• Endlessly adaptable: I’ve made them gluten-free by swapping the flour, and they still taste amazing
• Meal planning magic: The dough freezes beautifully so you can bake just a few at a time

Even my butter-hating aunt admits these are worth breaking her “no dessert” rule. The cream cheese frosting? That’s just showing off – but oh, what a way to show off!

Ingredients for Pumpkin Pie Cookies

Okay friend, let’s talk ingredients! I’ve made these pumpkin pie cookies so many times I could probably do it in my sleep. Here’s what you’ll need to make your kitchen smell like a pumpkin spice paradise:

Dry Ingredients

• 2 cups all-purpose flour (spooned and leveled – no packing!)
• 1 teaspoon pumpkin pie spice (see my note below – this matters!)
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt

Wet Ingredients

• 1/2 cup unsalted butter, softened (I leave mine out overnight – don’t microwave it!)
• 3/4 cup packed brown sugar (pack it like you mean it!)
• 1 large egg (room temp is best)
• 1 cup pure pumpkin puree (NOT pumpkin pie filling – check the can!)
• 1 teaspoon pure vanilla extract (the real stuff, please)

Spice note: Splurge on fresh pumpkin pie spice if you can. Mine always has extra cinnamon and a whisper of cardamom – it makes ALL the difference between “good” and “oh my goodness!” cookies.

For the Cream Cheese Frosting

Now, you could stop here… but why would you want to? This frosting is what turns them into actual mini pumpkin pie bites!

• 4 oz cream cheese, softened (full-fat for the win)
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• Pinch of cinnamon for dusting (optional but pretty)

How to Make Pumpkin Pie Cookies

Okay, so you’ve got your ingredients ready – now comes the fun part! Making these pumpkin pie cookies is easier than convincing kids to eat their veggies. Just follow these steps and you’ll have perfect little pumpkin pillows in no time.

Step 1: Prep and Mix Dough

First things first – preheat that oven to 350°F and line your baking sheets with parchment paper. Trust me, you don’t want to skip the parchment – it’s the secret to no-stick success. Now grab your butter and brown sugar. Cream them together like they’re old friends reuniting – until the mix gets all fluffy and light. This takes about 2 solid minutes with a hand mixer.

Next, crack in that egg and vanilla. Give it a good mix, then gently fold in the pumpkin puree. Don’t overmix here – some lumps are totally fine! In goes the flour mixture – just stir until combined. The dough should be soft but not sticky. Pro tip: If it feels too wet, chill it for 15 minutes. This is where patience pays off!

Step 2: Bake to Perfection

Use a tablespoon or small cookie scoop to portion your dough onto the prepared sheets. Give them about 2 inches of space – these cookies like their personal bubble. Pop them in the oven and here’s my grandma’s trick: rotate the tray halfway through baking for even color. You’ll know they’re done when the edges look set but the centers are still soft.

Let them cool completely before frosting – I know it’s tempting, but warm cookies make runny frosting disasters! While they cool, whip up that dreamy cream cheese frosting. The perfect finishing touch for your mini pumpkin pie masterpieces.

Tips for the Best Pumpkin Pie Cookies

After making approximately a zillion batches of these pumpkin pie cookies (okay, maybe just dozens), I’ve learned all the tricks to cookie perfection. First – if your dough feels too sticky after mixing, don’t panic! Just chill it for 15-20 minutes in the fridge. This firms up the butter and makes scooping so much easier. And never skip the parchment paper – it’s the difference between cookies that slide right off and ones that stick like glue.

Want to really wow your guests? Pair these with a meal cooked in a sous-vide precision cooker – imagine tender fall meats with these spiced cookies for dessert! For spice lovers, bump up the pumpkin pie spice by 1/4 teaspoon. If you’re serving them with coffee, try adding a whisper of espresso powder to the frosting. Lastly, let those cooled cookies set in a single layer – stacking warm ones leads to sad, smushed tops. Happy baking!

Storage and Freezing Instructions

Here’s the good news – these pumpkin pie cookies stay soft and delicious for days! Store them in an airtight container at room temperature for up to 3 days (if they last that long). For longer stash, freeze the unfrosted cookies in a single layer first, then stack them with parchment between layers in freezer bags. The cream cheese frosting? That gets its own container – just thaw and whip it back to creamy perfection before spreading. Perfect for meal planning those busy fall weeks when you need a sweet pick-me-up!

Pumpkin Pie Cookies FAQ

Nutritional Information

Each little pumpkin pie cookie packs about 120 calories, with just enough sweetness (8g sugar) to satisfy without overdoing it. Here’s the full scoop per cookie:

• Fat: 5g (3g saturated)
• Carbs: 18g
• Fiber: 1g
• Protein: 2g
• Sodium: 60mg

Now, remember folks – these numbers dance around based on your exact ingredients and frosting amounts. My measurements come from using full-fat cream cheese and name-brand pumpkin puree. Consider it a friendly guide, not a scientific study!

Share Your Pumpkin Pie Cookies

I can’t wait to see the beautiful pumpkin pie cookies you create! Snap a photo of your masterpiece and share it over on my Pinterest – those adorable frosted edges make my feed so festive every fall. And hey, if you’re watching portions (aren’t we all?), these cookies are weight-loss-program friendly when enjoyed one at a time – so satisfying! Leave your honest recipe rating too – did they disappear as fast as they do at my house?

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