If you’re craving the comforting flavors of pumpkin pie but want something more portable, these Pumpkin Pie Cookies are the answer. They’re soft, chewy, and infused with warm spices that instantly bring the cozy essence of fall to life. These cookies are perfect for autumn gatherings, enjoying with a cup of tea or coffee, or simply as a sweet treat to satisfy your pumpkin cravings.
Ingredients
1 cup canned pumpkin puree
1/2 cup coconut oil (melted) or butter
1 cup brown sugar
1 large egg
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup white chocolate chips (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the pumpkin puree, melted coconut oil (or butter), brown sugar, egg, and vanilla extract. Stir until smooth.
In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until fully combined.
If desired, fold in the white chocolate chips.
Use a spoon or cookie scoop to drop rounded tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges of the cookies are golden brown.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
Servings: 18 cookies
Prep Time: 10 minutes
Cooking Time: 12 minutes
Total Time: 22 minutes
Variations
Add-ins: If white chocolate chips aren’t your thing, you can replace them with other mix-ins like chopped nuts, raisins, or dark chocolate chunks.
Spices: You can adjust the spice levels based on your preferences. Feel free to add more cinnamon or ginger if you love those flavors.
Gluten-Free: For a gluten-free option, swap the all-purpose flour with a gluten-free flour blend.
Vegan Option: Use vegan butter or coconut oil and replace the egg with a flaxseed egg for a vegan-friendly treat.
Storage/Reheating
Store these Pumpkin Pie Cookies in an airtight container at room temperature for up to 4-5 days. If you’d like to store them for a longer period, place the cookies in a freezer-safe bag or container, and they’ll stay fresh for up to 3 months. To reheat, simply warm them in the microwave for 10-15 seconds, or in the oven at 350°F (175°C) for 5 minutes, until warmed through.
FAQs
Can I use fresh pumpkin puree instead of canned?
Yes, you can use fresh pumpkin puree, but make sure to drain any excess moisture to avoid altering the texture of the dough.
Are these cookies soft or crispy?
These cookies are soft and chewy, with a slightly crisp edge. If you prefer a crunchier cookie, you can bake them a little longer.
Can I make these ahead of time?
Absolutely! You can prepare the dough ahead of time and refrigerate it for up to 24 hours before baking. This helps the flavors meld together even more.
Can I use coconut oil instead of butter?
Yes, coconut oil works wonderfully as a substitute for butter. It adds a slight coconut flavor that complements the pumpkin and spices.
Can I double this recipe?
Yes, you can easily double the recipe to make more cookies. Just be sure to adjust your baking sheets accordingly and keep an eye on the baking time.
Conclusion
These Pumpkin Pie Cookies are a perfect way to bring the flavors of fall into your kitchen with minimal effort. Soft, chewy, and full of warm spices, they make a delightful treat for any autumn occasion. Whether you’re baking for a holiday gathering or just enjoying a quiet afternoon at home, these cookies will satisfy your pumpkin cravings and leave you coming back for more!
Recipe:
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Pumpkin Pie Cookies
- Total Time: 22 minutes
- Yield: 18 cookies
- Diet: Vegetarian
Description
Soft, chewy cookies filled with the comforting flavors of pumpkin pie, perfect for fall gatherings and cozy moments.
Ingredients
1 cup canned pumpkin puree
1/2 cup coconut oil (melted) or butter
1 cup brown sugar
1 large egg
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup white chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the pumpkin puree, melted coconut oil (or butter), brown sugar, egg, and vanilla extract. Stir until smooth.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until fully combined.
- If desired, fold in the white chocolate chips.
- Use a spoon or cookie scoop to drop rounded tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges of the cookies are golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a gluten-free option, swap the all-purpose flour with a gluten-free flour blend.
To make these cookies vegan, use vegan butter or coconut oil and replace the egg with a flaxseed egg.
If you prefer a crunchier cookie, bake them a little longer.
Store these cookies in an airtight container for up to 4-5 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 14g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
