As I pulled a tray of Pumpkin Pie Cookies from the oven, the warm, inviting aroma of spices wafted through my kitchen, instantly conjuring up images of cozy holiday gatherings. These Thick & Chewy Pumpkin Pie Cookies offer a delightful twist on the classic dessert, combining a soft, chewy texture with a luscious pumpkin filling that melts in your mouth. They’re not only quick to whip up but also a crowd-pleaser, making them the perfect treat for festive get-togethers or a cozy night in. Whether you’re a pumpkin pie aficionado or just looking for a new cookie to impress your friends, these cookies are bound to become a cherished favorite. Ready to step into the world of pumpkin-flavored bliss? Let’s get baking!
Why Are These Cookies a Must-Bake?
Unique Flavors: Each bite offers a delightful combination of pumpkin and warm spices, making them perfect for fall.
Quick & Easy: This recipe comes together in no time, allowing you to enjoy freshly baked cookies without spending hours in the kitchen.
Impressive Texture: With a chewy exterior and luscious filling, these cookies mimic the comfort of traditional pumpkin pie.
Crowd-Pleaser: Perfect for holiday gatherings, they’re sure to win over guests of all ages.
Customizable: Feel free to get creative by adding chocolate chips or experimenting with different spices. For more delicious ideas, check out my Strawberry Icebox Pie and Pumpkin Cream Cold recipes!
Ingredients for Pumpkin Pie Cookies
For the Cookie Dough
• All-Purpose Flour – Provides structure; can substitute with gluten-free flour blend for a gluten-free option.
• Pumpkin Spice – Adds warm, aromatic flavor; can substitute with cinnamon and nutmeg if unavailable.
• Salt – Enhances flavor; no substitutions needed.
• Cream Cheese – Contributes to cookie chewiness and richness; may substitute with mascarpone or omit for a dairy-free version.
• Unsalted Butter – Adds moisture and flavor; can use coconut oil for a dairy-free option.
• Granulated Sugar – Provides sweetness; brown sugar can replace half for a deeper flavor.
• Brown Sugar – Adds moisture and a hint of caramel flavor; can be substituted with coconut sugar.
• Egg Yolk – Binds the ingredients together; omit for a vegan version, using a flax egg instead.
• Vanilla Extract – Enhances flavor; no substitutions needed.
• Coarse Sugar for Rolling – For texture and a sweet crust; can use granulated sugar if unavailable.
For the Pumpkin Filling
• Egg (for filling) – Binds the filling; no substitutions needed.
• Brown Sugar (for filling) – Sweetens the pumpkin filling; no substitutions needed.
• Whole Milk – Adds creaminess; can use almond milk or oat milk for a dairy-free version.
• Pumpkin Puree – The star ingredient for flavor and texture; can substitute with butternut squash puree.
• Vanilla Extract (for filling) – Enhances the flavor of the filling; no substitutions needed.
For Serving
• Whipped Cream (optional) – For serving; use dairy-free whipped cream if desired.
Step‑by‑Step Instructions for Pumpkin Pie Cookie
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This initial step sets the stage for baking scrumptious Pumpkin Pie Cookies that will come out perfectly browned! While your oven warms up, gather and measure your ingredients to ensure a smooth preparation process.
Step 2: Prepare the Cookie Dough
In a mixing bowl, whisk together the all-purpose flour, pumpkin spice, and salt until well combined. In a separate bowl, cream together the cream cheese, butter, granulated sugar, and brown sugar using an electric mixer until the mixture is light and fluffy, about 3-4 minutes. Add the egg yolk and vanilla extract to the creamed mixture, combining well before gradually folding in the flour mixture until a thick dough forms.
Step 3: Make the Pumpkin Filling
In another bowl, prepare the filling for your Pumpkin Pie Cookies by whisking together the egg, brown sugar, whole milk, pumpkin puree, and vanilla extract until the mixture is smooth and well blended. This unity of flavors will create a deliciously rich filling that enhances the cookies’ delightful taste. Set the filling aside as you prepare to form the cookies.
Step 4: Form the Cookies
Take your prepared cookie dough and roll it into 2-tablespoon-sized balls, then roll each ball in coarse sugar to create a sweet crust. Arrange the dough balls on your lined baking sheet, leaving enough space between them for spreading. Using a measuring spoon, gently make a well in the center of each ball and carefully fill it with the luscious pumpkin filling.
Step 5: Bake the Cookies
Place the cookie sheet in the preheated oven and bake your Pumpkin Pie Cookies for 14-17 minutes, or until the edges are lightly golden and the filling is set. Keep a close eye on them during the last few minutes of baking. Once finished, remove the cookie sheet from the oven and allow the cookies to cool on wire racks for a few minutes before serving or storing.
Expert Tips for Pumpkin Pie Cookies
• Cool Before Serving: Let the cookies cool to room temperature to enhance their flavor and texture before indulging in this delightful pumpkin pie cookie treat.
• Uniform Size: Use a kitchen scale to measure 36g for each dough ball. This ensures even baking and consistent texture across all cookies.
• Filling Consistency: Make sure the pumpkin filling is smooth, as lumps can disrupt the creamy texture when biting into your cookie.
• Watch the Baking Time: Keep a close eye on the cookies during the last few minutes of baking. Overbaking can lead to dryness, while underbaking can leave them too gooey.
• Serve Fresh: If serving with whipped cream, do so immediately. Adding it too early can make the cookies soggy, diminishing that cherished chewy texture.
How to Store and Freeze Pumpkin Pie Cookies
Room Temperature: Store your cookies in an airtight container at room temperature for up to 3 days to keep them soft and chewy.
Fridge: For longer storage, place the cookies in the refrigerator in an airtight container, where they can last up to a week.
Freezer: To freeze, layer the cookies between sheets of wax paper in an airtight container, ensuring they don’t stick together. They can be frozen for up to 3 months.
Reheating: When ready to enjoy, thaw at room temperature or warm in the oven at 350°F for about 5-7 minutes. This will restore their delightful chewy texture!
What to Serve with Thick & Chewy Pumpkin Pie Cookies
Indulging in delicious Pumpkin Pie Cookies opens the door to a cozy meal experience that can be beautifully complemented with the right sides and treats.
- Creamy Mashed Potatoes: These velvety potatoes provide a mellow contrast, balancing the spices in the cookies, creating perfect harmony on your plate.
- Spiced Hot Cider: The warm notes of cinnamon and apple enhance the cookie’s flavors and offer a seasonal twist that invites comfort on chilly nights.
- Roasted Brussels Sprouts: Their earthy and slightly bitter flavor cuts through the sweetness of the cookies, making for a delightful, contrasting side.
- Pumpkin Soup: A warm, comforting bowl of pumpkin soup echoes the cookie’s flavors while adding a creamy texture that’s inviting and satisfying.
- Vanilla Ice Cream: A scoop of creamy vanilla ice cream served alongside the cookies creates a delightful contrast of textures that celebrates both recipes.
- Maple Glazed Carrots: Sweet, tender carrots glazed with maple syrup can beautifully echo the cookie’s sweetness while adding a pop of color to your meal.
- Cranberry Sauce: The tartness of fresh cranberry sauce enhances the sweetness of the cookies, bringing a touch of brightness to your holiday dining table.
- Dark Chocolate: Pairing a piece of rich dark chocolate with the cookies introduces a sophisticated twist, appealing to those who enjoy deeper, complex flavors.
- Eggnog: This creamy, spiced beverage perfectly complements the cookies, enhancing the festive feel with each sip.
With these suggestions, your Pumpkin Pie Cookies can take center stage in a meal that’s not only satisfying but also wonderfully seasonal!
Make Ahead Options
These Thick & Chewy Pumpkin Pie Cookies are perfect for busy home cooks looking to save time! You can prepare the cookie dough up to 24 hours in advance by mixing all ingredients and refrigerating the dough tightly wrapped. Additionally, the pumpkin filling can be made up to 3 days ahead and stored in an airtight container in the refrigerator. When you’re ready to bake, simply scoop the chilled dough, fill with the prepared pumpkin filling, and proceed with baking as directed. By preparing ahead, you’ll ensure the cookies taste just as delightful with minimal last-minute effort, allowing you to savor those cozy fall vibes!
Pumpkin Pie Cookie Variations & Substitutions
Feel free to make these delightful Pumpkin Pie Cookies your own with some creative twists and substitutes!
- Gluten-Free: Use a gluten-free flour blend to cater to dietary needs while retaining the delicious flavor.
- Dairy-Free: Substitute cream cheese with mascarpone or omit entirely for a dairy-free option! Coconut oil can replace butter for added richness without dairy.
- Spice It Up: Experiment with a blend of ginger, allspice, or even cardamom for a unique flavor profile. Each spice offers its own warmth and coziness, enhancing the overall cookie experience.
- Chocolate Delight: Add chocolate chips for a sweet and decadent surprise inside each cookie! The richness of chocolate pairs beautifully with pumpkin’s gentle sweetness.
- Pumpkin Filling Twist: Swap the pumpkin filling for apple butter for a delightful change. This fruity alternative provides a lovely sweetness and a different texture!
- Brown Sugar Alternative: Use coconut sugar for a lower glycemic index, bringing that same caramel hint without the refined sugars.
- Nutty Twist: Mix in chopped pecans or walnuts for a crunchy texture contrast. The nutty bits add depth to every bite, making these cookies even more delightful.
- Extra Creamy: Swap whole milk for almond or oat milk in the filling for a dairy-free treat while ensuring the filling remains luxuriously creamy.
When you’re looking to expand your dessert repertoire, don’t forget to check out my Chocolate Chip Cookie and Shepherd’s Pie Ground recipes for culinary inspiration!
Pumpkin Pie Cookies Recipe FAQs
What type of pumpkin should I use for the filling?
Absolutely! For the pumpkin filling, I recommend using pure pumpkin puree, which provides the best flavor and texture. If you can’t find it, you can substitute with butternut squash puree, which has a similar taste profile. Look for canned pumpkin puree without additives to keep things simple.
How should I store leftover cookies?
You can store your Pumpkin Pie Cookies in an airtight container at room temperature for up to 3 days. Keeping them at room temperature helps maintain their chewy texture. If you’d like to extend their shelf life, you can refrigerate them for up to a week. Just be sure to let them come to room temperature before enjoying!
Can I freeze these cookies?
Very! To freeze your Pumpkin Pie Cookies, layer them between sheets of wax paper in an airtight container. This method helps prevent sticking and keeps them fresh. You can freeze them for up to 3 months. When you’re ready to enjoy, simply thaw them at room temperature or warm them in the oven at 350°F for about 5-7 minutes to regain that delicious chewy texture.
Why did my cookies come out too dry?
If your Pumpkin Pie Cookies turned out dry, it may be due to overbaking. Keep an eye on them while they bake, especially during the last few minutes; they should be set but still soft in the center. Also, ensure that your measurements are accurate. Using a kitchen scale to weigh out each dough ball (aim for 36g) can help ensure uniform baking.
Can I make these cookies dairy-free or gluten-free?
Very much so! For a gluten-free option, simply substitute the all-purpose flour with a gluten-free blend. If you’re looking to make them dairy-free, use coconut oil in place of butter and consider omitting cream cheese or substituting it with dairy-free mascarpone. You can also use almond milk or oat milk in the filling for a completely dairy-free treat!
Are there any allergen considerations I should be aware of?
Yes, always! These cookies contain common allergens such as wheat (gluten) and dairy. If you’re serving them to guests with allergies, ensure to inform them or provide alternatives like gluten-free flour and dairy-free products. For pet owners, be cautious as ingredients like chocolate, while not included in this recipe, are commonly associated with cookie variations and can be harmful to dogs and cats.
Chewy Pumpkin Pie Cookies for Cozy Fall Vibes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the all-purpose flour, pumpkin spice, and salt until well combined.
- In a separate bowl, cream together the cream cheese, butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes. Add the egg yolk and vanilla extract, mixing well before folding in the flour mixture until a thick dough forms.
- In another bowl, whisk together the egg, brown sugar, whole milk, pumpkin puree, and vanilla extract until smooth to prepare the filling.
- Roll the cookie dough into 2-tablespoon-sized balls, roll in coarse sugar, and place on the baking sheet. Make a well in the center of each ball and fill with pumpkin filling.
- Bake for 14-17 minutes, or until edges are lightly golden and filling is set. Cool on wire racks before serving.