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Pumpkin Pie Cookies

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Fluffy Pumpkin Pie Cookies are a soft, cake-like treat bursting with warm spices and pumpkin flavor. Perfect for Thanksgiving, potlucks, or cozy fall mornings, these cookies are easy to make and sure to please any crowd.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup pumpkin purée (not pumpkin pie filling)
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • Pinch of ground cloves (optional)
  • For the glaze (optional):
  • 1 cup powdered sugar
  • 2–3 tablespoons milk (dairy or non-dairy)
  • 1/4 teaspoon vanilla extract
  • Sprinkle of cinnamon for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a large mixing bowl, beat together butter, granulated sugar, and brown sugar for 2-3 minutes until light and fluffy.
  3. Beat in the egg and vanilla extract. Scrape down the sides of the bowl. Add pumpkin purée and mix until just combined.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed or by hand just until combined. Do not overmix.
  6. Use a medium cookie scoop or two spoons to drop rounded dollops onto the prepared baking sheet, spacing about 2 inches apart.
  7. Bake for 12-15 minutes, until cookies are puffed, set around the edges, and slightly golden on the bottom. Centers may look soft.
  8. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. For the glaze (optional): Whisk together powdered sugar, milk, and vanilla extract in a small bowl. Drizzle or spread over cooled cookies and sprinkle with cinnamon. Let glaze set for about 10 minutes.

Notes

For gluten-free cookies, use a 1:1 gluten-free flour blend. For dairy-free, substitute vegan butter and non-dairy milk. Chill dough for 15-20 minutes if sticky. Do not overmix after adding flour for fluffiest texture. Glaze only cooled cookies for best results. Store in airtight container up to 4 days or freeze unglazed for up to 2 months.

Nutrition

Keywords: pumpkin pie cookies, fall dessert, Thanksgiving cookies, fluffy pumpkin cookies, easy pumpkin cookies, pumpkin spice, holiday baking

Find it online: https://lucydishes.com/pumpkin-pie-cookies-recipe-easy-fluffy-fall-treat-for-thanksgiving/