These Pumpkin Pie Cookies are the perfect way to enjoy all the flavors of pumpkin pie without all the work. Made with simple ingredients that you probably already have in your kitchen, these cookies are perfect for a Thanksgiving party or as a festive dessert any time of year. So go ahead and indulge in all the pumpkin goodness with this delicious cookie recipe.
If you’re looking for the best Cookie Recipes, you’ve come to the right place. Here you’ll find tried-and-true favorites that are sure to please. From classic chocolate chip cookies to festive holiday cookies, we have something for everyone. And if you’re feeling adventurous, we also have a selection of unique cookie recipes that are sure to surprise and delight. So whether you’re in the mood for something traditional or something new, we’ve got you covered. So what are you waiting for? Get baking!
Ingredients Needed to Make This Recipe
Here’s what you need to make these delicious cookies!
- Sweet Cream Butter– Sweet cream butter is ideal for pumpkin pie cookies because it has a higher fat content than other types of butter. This means that the cookies will be richer and more flavorful. In addition, sweet cream butter is less likely to cause the dough to spread too much during baking.
- Canola Oil– Canola oil is often thought of as a healthy cooking oil, and for good reason. It’s low in saturated fat and high in unsaturated fats, which can help to reduce cholesterol levels. Canola oil is also a good source of omega-3 fatty acids, which are beneficial for heart health.
- Pure Pumpkin Puree– Pure pumpkin puree is perfect for pumpkin pie cookies because it provides all of the flavor and none of the fuss. There’s no need to worry about scooping out the innards of a pumpkin or dealing with a watery mess.
- White Sugar– White sugar is often used in baking because it dissolves quickly and helps to create a light, airy texture. It also has a milder flavor than other types of sugar, which makes it a good choice for recipes that are already fairly sweet, such as pumpkin pie cookies.
- Powdered Sugar– Powdered sugar, also known as confectioners’ sugar or icing sugar, is a type of fine sugar that is often used in baking. It is made by grinding regular sugar into a powder and adding a small amount of cornstarch to prevent clumping.
- Pure Vanilla Extract– Pure Vanilla Extract is a popular ingredient in many pumpkin pie cookies recipes. The rich, sweet flavor of Pure Vanilla Extract enhances the flavor of the pumpkin and spices in the cookie.
- Large Eggs– Large Eggs are great for pumpkin pie cookies because they add structure and height. Large Eggs also have a higher proportion of whites to yolks, which helps to create a lighter, fluffier cookie.
- All-Purpose Flour– All-purpose flour is a go-to for many baking recipes – and for good reason. This type of flour is made from a blend of hard and soft wheat, which gives it a moderate protein content that makes it ideal for baked goods. When combined with other ingredients, all-purpose flour helps cookies to retain their shape and provides a pleasing, chewy texture.
- Pumpkin Pie Spice– Pumpkin pie spice is a blend of cinnamon, ginger, nutmeg, and cloves that is often used to flavor Pumpkin pie cookies. Pumpkin pie spice is good for pumpkin pie cookies because it enhances the flavor of the pumpkin and makes the cookie taste like pumpkin pie.
- Ground Cinnamon– Ground cinnamon is a key ingredient in many fall recipes, including pumpkin pie and spice cookies.
- Baking Soda– Baking soda is one of the key ingredients in pumpkin pie cookies. It helps to leaven the dough, creating a light and fluffy texture. Baking soda also helps to brown the cookies, giving them a delicious golden color.
- Cream of Tartar– Cream of tartar is a powdery substance that is often used in baking. It has a slightly acidic taste, which helps to offset the sweetness of cookies and cakes. Cream of tartar is also known for its ability to stabilize whipped egg whites and prevent them from collapsing.
- Salt– Salt is an essential ingredient in pumpkin pie cookies. It helps to bring out the sweetness of the pumpkin and enhances the flavor of the spices.
- Ground Ginger– Pumpkin pie is a classic fall dessert, and adding a bit of ground ginger to the cookie dough helps to enhance the flavor of the pumpkins and spices.
- Ground Cloves– Ground cloves have a warm, spicy flavor that complements the sweetness of the pumpkin and the other spices in the cookie. In addition, ground cloves add an interesting texture to the cookie.
- Evaporated Milk– The spices in the pumpkin pie filling will complement the Evaporated Milk’s sweetness, and the Evaporated Milk will help to keep the cookies moist and delicious. So if you’re looking for a way to take your pumpkin pie cookies to the next level, Evaporated Milk is the answer.
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What are Pumpkin Pie Cookies?
Pumpkin pie cookies are a type of cookie that is made with pumpkin pie filling. These cookies are often made during the fall season and they are a popular flavor of cookie. Pumpkin pie cookies can be made with pumpkin pie fillings with pumpkin puree, pumpkin spice glaze, and whipped cream topping. The dough for these cookies is usually made with butter, sugar, eggs, and flour. Pumpkin pie cookies are a delicious and festive treat that can be enjoyed by people of all ages.
Can You Use Pumpkin Pie Mix Instead of Pumpkin Puree for Cookies?
Have you ever been in the middle of making pumpkin cookies, only to realize that you’re out of pumpkin puree? If you have a can of pumpkin pie mix on hand, you might be wondering if you can substitute it for the pumpkin puree. While pumpkin pie mix is technically a type of pumpkin puree, it contains other ingredients like spices and sweeteners.
As a result, it’s not always the best choice for pumpkin cookies. However, in a pinch, you can use pumpkin pie mix instead of pumpkin puree. Just keep in mind that your cookies may end up being a little sweeter than usual.
How Long Do Pumpkin Pie Cookies Last?
Who doesn’t love pumpkin pie cookies? They’re soft, fluffy, and packed with pumpkin flavor. But how long do they last?
Pumpkin pie cookies are best eaten within a week of baking. After that, they start to lose their moistness and become harder. If you want to prolong their shelf life, you can store them in an airtight container in the fridge for up to two weeks. However, be aware that the cookies will become more chewy once they’ve been refrigerated.
If you’re looking for a pumpkin fix after pumpkin pie season is over, you can always make pumpkin pie cookies! They’ll last much longer in the freezer – up to three months. Just be sure to wrap them tightly in plastic wrap or place them in a freezer-safe container. When you’re ready to enjoy them, simply thaw the cookies at room temperature or pop them in the microwave for a few seconds.
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More of the Best Cookie Recipes!
- Halloween Confetti Cookies
- Fall Leaf Cut Out Cookies
- Halloween Cake Mix Cookies
- Orange and Green Halloween Cookies
You’ll Love these Other Pumpkin Cookie Recipes
- Reeses Pieces Pumpkin Cookies
- Pumpkin Thumbprint Cookies
- No-Bake Pumpkin Oatmeal Cookies
- Pumpkin Spice Pecan Pie Cookie Cups
- 1⁄2 Cup Sweet Cream Butter (room temperature)
- 1⁄2 Cup Canola Oil
- 1⁄2 Cup Pure Pumpkin Puree
- 1 Cup White Sugar
- 1⁄2 Cup Powdered Sugar
- 1⁄2 Teaspoon Pure Vanilla Extract
- 2 Large Eggs
- 4 Cups All-Purpose Flour
- 1 Teaspoon Pumpkin Pie Spice
- 1 Teaspoon Ground Cinnamon
- 1⁄4 Teaspoon Baking Soda
- 1/4 Teaspoon Salt
- 1/4 Teaspoon Cream of Tartar
- 1 15oz Can Pure Pumpkin Puree
- 3⁄4 Cup of White Sugar
- 1 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Ginger
- 1/4 Teaspoon Cloves
- 2 Large Eggs
- 1 12oz Can Evaporated Milk
- 1 Large Disposable Piping Bag
- 1 Cup Powdered Sugar
- 3 Tablespoons Whole Milk
- 1⁄4 Teaspoon Pumpkin Pie Spice
- 2 Cups Heavy Whipping Cream
- 1⁄2 Cup Powdered Sugar
- 1 Teaspoon Pure Vanilla Extract
- Medium Piping Bag with Star Tip
- 1 Large Egg
- 1 Teaspoon Ground Cinnamon
- 1/4 Cup White Sugar
- 1 Small Frozen Pie Shell
- 2 Tablespoons Water
- Mini Leaf Cookie Cutters
- Preheat oven to 350 degrees and line two cookie sheets with a silicone mat or parchment paper.
- Using a large bowl, beat the butter, oil, pumpkin, sugar, powdered sugar, vanilla and eggs until combined.
- In a medium bowl, whisk the flour, pumpkin pie spice, cinnamon, baking soda, cream of tartar and salt.
- Gradually beat in the dry ingredients into the wet until combined and a dough forms.
- Using a small ice cream scooper, or tablespoon, scoop out about 2 tablespoon of dough onto the cookie sheet.
- Using the back of the tablespoon or your thumb, make a indent into the center of the cookie.
- Using a medium bowl, whisk together all ingredients of the pumpkin pie filling until smooth and combined.
- Scoop into the piping bag and cut the tip off. Pipe the filling into the indents of the cookies.
- Bake in the oven for 14-16 minutes or until the cookies are baked. Allow to cool completely.
- Unroll the pie crust onto a cutting board and cut out mini leafs and place onto the cookie sheet.
- Make an egg wash and brush the leafs with the egg wash Mix the sugar and cinnamon together and sprinkle over the leafs.
- Bake in the oven for 8-10 minutes or until a golden brown. Allow to cool.
- Using a small bowl, whisk the ingredients for the glaze until combined and smooth. Drizzle over the cookies.
- Using a medium bowl, beat all whipping cream ingredients together until stiff peaks start to form. Scoop into the piping bag.
- Pipe dollops onto the center of the cookies and place a leaf onto the whipped cream.