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Pumpkin Pie Cookies

Pumpkin Pie Cookies
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These Pumpkin Pie Cookies capture the cozy, warm flavors of autumn in soft, spiced, bite-sized treats. Combining pumpkin puree with classic pumpkin pie spices, these cookies offer a tender and chewy texture perfect for seasonal snacking or sharing at fall gatherings. Easy to customize with various add-ins and suitable for gluten-free and vegan adaptations, they bring all the comfort of pumpkin pie into a perfectly portable cookie.

Ingredients

Scale

Main Ingredients

  • 1 cup pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 1/2 cups all-purpose flour (or 1:1 gluten-free baking flour for gluten-free version)
  • 1 teaspoon baking soda or baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (softened) or coconut oil (for vegan)
  • 3/4 cup brown sugar and/or granulated sugar
  • 1 large egg (or 1 flax egg for vegan)
  • 1 teaspoon vanilla extract

Optional Add-ins and Variations

  • 1/2 cup chopped walnuts or pecans (for nutty upgrade)
  • 1/2 cup semi-sweet or white chocolate chips (for chocolate chip surprise)
  • Pure maple syrup to replace some or all sugar (maple sweetened variation)

Instructions

  1. Prepare Your Ingredients: Measure all your ingredients precisely to ensure the perfect balance of moisture and flavor, focusing on pumpkin puree and spices for that authentic taste.
  2. Mix Wet Ingredients: Cream together softened butter and sugars until fluffy. Beat in eggs (or flax eggs), vanilla extract, and pumpkin puree until the mixture becomes smooth and well combined.
  3. Combine Dry Ingredients: In a separate bowl, whisk flour, baking soda or powder, salt, cinnamon, nutmeg, ginger, and cloves to evenly distribute the spices and leavening agents.
  4. Blend Wet and Dry Mixtures: Gradually add the dry mix into the wet ingredients, stirring gently just until combined to keep the cookie dough tender and prevent overmixing.
  5. Scoop and Bake: Drop rounded spoonfuls of dough onto parchment-lined baking sheets, spacing the cookies adequately. Bake in a preheated oven at 350°F (175°C) for 12-15 minutes or until edges are set and cookies are lightly golden.
  6. Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes to set, then transfer them to a wire rack to cool completely while maintaining a soft interior ready to enjoy.

Notes

  • Use fresh spices or freshly ground for the best flavor.
  • Do not overbake; remove cookies when edges are firm but centers remain slightly soft to keep them chewy.
  • Chill dough for 30 minutes if it feels too sticky to prevent spreading and improve flavor.
  • Adjust sugar to taste before baking to control sweetness levels.
  • Bake on parchment paper or silicone mats to prevent sticking and ease cleanup.
  • Canned pumpkin puree can be used as a convenient alternative to fresh pumpkin.

Nutrition

Keywords: pumpkin pie cookies, fall cookies, pumpkin spice cookies, gluten free pumpkin cookies, vegan pumpkin cookies, autumn dessert, soft pumpkin cookies

Find it online: https://marybaking.com/pumpkin-pie-cookies/