When I want a cozy Thanksgiving dessert that’s easy to share, I bake these thick, big and chewy pumpkin pie cookies. They have warm pumpkin spice flavor, soft centers, and lightly crisp edges, with a texture that stays satisfyingly chewy instead of turning cakey.
Why You’ll Love These Pumpkin Pie Cookies
These cookies bring the familiar flavors of pumpkin pie to a simple, hand-held treat. A little cornstarch and an extra egg yolk help create a soft, chewy bite, while blotting the pumpkin puree removes excess moisture. Make a batch for a holiday dessert platter, a fall potluck, or a relaxed afternoon with a mug of tea.
Pumpkin Pie Cookies Ingredients & Substitutions
- 1/2 cup unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar, plus 2 tablespoons for rolling
- 1 large egg yolk
- 1/3 cup pumpkin puree, blotted to remove excess moisture
- 1 teaspoon alcohol-free vanilla extract
- 2 cups all-purpose flour, plus 2 tablespoons if needed
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon fine salt
- 1/2 teaspoon ground cinnamon, for the rolling sugar
Use pumpkin puree, not pumpkin pie filling, so you can control the sweetness and spice. If you only have salted butter, reduce the added salt to a small pinch. The extra flour is there for adjustment if your pumpkin puree is especially moist.
Step-by-Step Instructions to Make Pumpkin Pie Cookies
1. Blot the pumpkin
Spread the pumpkin puree over a few layers of paper towel and gently blot the top. Measure 1/3 cup after blotting. Removing excess moisture is an important step for thick, chewy cookies.
2. Cream the butter and sugars
In a large bowl, beat the softened butter with 3/4 cup brown sugar and 1/4 cup granulated sugar until creamy, about 2 minutes. Mix in the egg yolk, blotted pumpkin, and alcohol-free vanilla extract until combined.
3. Mix the dry ingredients
In a separate bowl, whisk together 2 cups flour, cornstarch, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Add the dry mixture to the butter mixture and stir just until no dry streaks remain. If the dough feels very sticky, mix in the remaining 2 tablespoons flour.
4. Chill and shape
Cover the dough and chill it for 45 minutes. Heat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Stir the remaining 2 tablespoons granulated sugar with the remaining 1/2 teaspoon cinnamon. Divide the dough into 10 large portions, roll them into balls, then coat each in cinnamon sugar.
5. Bake until just set
Arrange the dough balls several inches apart on the prepared sheets. Bake for 12 to 14 minutes, until the edges look set and the centers are still soft. Let the cookies rest on the baking sheet for 10 minutes before transferring them to a cooling rack.
Tips for Success
- Blot the pumpkin well. Too much moisture can make the cookies puffy and cakey.
- Chill the dough before baking so the large cookies hold their shape.
- Measure flour by spooning it into the cup and leveling the top. Scooping directly from the bag can add too much flour.
- Take the cookies out while the centers still look a little soft. They continue to set as they cool.
- Bake one test cookie first if you are unsure about your dough’s texture. Add a small amount of flour if it spreads too much.
Variations of Pumpkin Pie Cookies
Fold 1/2 cup white chocolate chips or chopped pecans into the dough for extra texture. For a simpler spice profile, use 2 teaspoons pumpkin pie spice in place of the cinnamon, ginger, nutmeg, and cloves. You can also make slightly smaller cookies by dividing the dough into 14 portions and checking them a couple of minutes earlier.
Serving Suggestions: What to Pair with Pumpkin Pie Cookies
Serve these cookies with coffee, hot tea, or warm apple cider. For a Thanksgiving dessert spread, arrange them beside apple crisp, pecan bars, or a bowl of lightly sweetened whipped cream for dipping. They’re also lovely packed into a tin for guests to take home.
Storage & Reheating Instructions
Once completely cool, store the cookies in an airtight container at room temperature for up to 4 days. To freeze, place them in a freezer-safe container with parchment between the layers and freeze for up to 2 months. Thaw at room temperature. If you like a warm cookie, microwave one for about 8 to 10 seconds.
Memories Made Around the Table
I love how the scent of cinnamon and pumpkin makes a kitchen feel welcoming before the cookies even reach the table. For Thanksgiving, I like setting a plate of these out after dinner, when everyone wants something sweet but not another slice of pie. Their soft centers make them an easy favorite to share with family and friends.
FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
Plain pumpkin puree is best. Pumpkin pie filling already contains sweeteners and spices, so it can change both the flavor and texture of the cookies.
Why did my pumpkin cookies turn out cakey?
Excess moisture is often the reason. Blot the pumpkin puree well, measure the flour carefully, and avoid adding more pumpkin than the recipe calls for.
Can I make the dough ahead?
Yes. Cover the dough and refrigerate it for up to 24 hours. If it becomes very firm, let it sit at room temperature for about 10 minutes before shaping.
How do I know when the cookies are done?
The edges should look set, while the middle still appears soft. Let them cool on the baking sheet for 10 minutes so the centers finish setting without drying out.
Final Thoughts
These pumpkin pie cookies are a cozy addition to Thanksgiving dessert ideas, especially when you want the warmth of pumpkin pie in a thick, chewy cookie. Blot the pumpkin, chill the dough, and pull the cookies from the oven while their centers are still soft for the best texture.
Pumpkin Pie Cookies
Equipment
- 1 Mixing Bowls
- 1 Electric Mixer
- 2 Baking sheets
- 1 Whisk
- 1 Parchment Paper
- 1 Cooling rack
- 1 Paper towels
Ingredients
Cookie Dough
- 0.5 cup unsalted butter softened
- 0.75 cup light brown sugar packed
- 0.25 cup granulated sugar
- 1 large egg yolk
- 0.333 cup pumpkin puree blotted to remove excess moisture
- 1 teaspoon alcohol-free vanilla extract
- 2 cups all-purpose flour plus 2 tablespoons if needed
- 1 teaspoon cornstarch
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.5 teaspoon fine salt
Cinnamon Sugar Coating
- 2 tablespoons granulated sugar
- 0.5 teaspoon ground cinnamon
Instructions
- Spread the pumpkin puree over a few layers of paper towel and gently blot the top. Measure 1/3 cup after blotting.
- In a large bowl, beat the softened butter with 3/4 cup brown sugar and 1/4 cup granulated sugar until creamy, about 2 minutes. Mix in the egg yolk, blotted pumpkin, and vanilla extract until combined.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Add the dry mixture to the butter mixture and stir just until no dry streaks remain. If the dough feels very sticky, mix in the remaining 2 tablespoons flour.
- Cover the dough and chill it for 45 minutes. Heat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Stir the remaining 2 tablespoons granulated sugar with the remaining 1/2 teaspoon cinnamon. Divide the dough into 10 large portions, roll them into balls, then coat each in cinnamon sugar.
- Arrange the dough balls several inches apart on the prepared sheets. Bake for 12 to 14 minutes, until the edges look set and the centers are still soft. Let the cookies rest on the baking sheet for 10 minutes before transferring them to a cooling rack.