There’s something magical about the scent of pumpkin spice drifting through your kitchen, especially as the leaves start to turn. That cozy, nostalgic feeling is precisely what inspired my Thick and Chewy Pumpkin Pie Cookies, a delightful twist on the classic holiday dessert. These cookies are not only easy to whip up but also combine the rich, creamy filling of pumpkin pie with the comforting texture of a thick cookie. Perfect for fall gatherings or simply as a sweet indulgence after a busy day, they are bound to become a favorite in your baking repertoire. Plus, they freeze beautifully, so you can always have a stash ready for those unexpected guests. Curious about how to make these delicious cookies that capture the essence of autumn? Let’s dive in!
Why are Pumpkin Pie Cookies a Must-Try?
Irresistible Flavor: Each bite of these cookies delivers the warm, comforting taste of pumpkin pie, making them a unique treat for your seasonal gatherings.
Easy to Make: With straightforward instructions, you can whip up these delightful cookies in no time, perfect for busy fall days.
Texture Bliss: The crispy exterior pairs beautifully with a soft, chewy center, giving you the best of both worlds in one cookie.
Versatile Treat: Customize your cookies by adding chocolate chips or nuts for extra flair, or make them gluten-free with simple swaps!
Perfect for Sharing: These cookies are great for holiday parties or as a sweet surprise for unexpected guests. Serve them with a cup of coffee or tea, and your friends and family will be raving about them! If you’re looking for more pumpkin delights, don’t miss out on my Soft Pumpkin Cookies or Pumpkin Scones Sweet.
Pumpkin Pie Cookie Ingredients
• Get ready to create your cozy fall treats!
For the Cookie Dough
- All-purpose flour – Provides structure to the cookies; substitute with a gluten-free flour blend for a gluten-free option.
- Pumpkin spice – Adds warmth and flavor; can be replaced with a mix of cinnamon, nutmeg, and ginger if needed.
- Salt – Enhances overall flavor; no substitutions needed, but ensure accurate measurement.
- Cream cheese (room temperature) – Adds richness and moisture; Neufchâtel cheese can be used as a lighter alternative.
- Unsalted butter (room temperature) – Contributes to the cookie texture and flavor; use plant-based butter for dairy-free options.
- Granulated sugar – Sweetens the cookies; brown sugar can be used for a richer flavor.
- Brown sugar (packed) – Adds moisture and a hint of caramel flavor; can be substituted with coconut sugar for a less processed sweetener.
- Large egg yolk (room temperature) – Binds the ingredients and enriches cookies; using a flax egg can make it vegan.
- Vanilla extract – Provides a warm, aromatic flavor; pure vanilla extract is preferred for the best taste.
- Coarse sugar for rolling – Adds a delightful crunch to the outside; optional but adds a nice texture.
For the Pumpkin Filling
- A large egg (room temperature) – Helps in the filling mixture for richness; consider using a flax egg for vegan alternatives.
- Brown sugar (for pumpkin filling) – Sweetens the filling; can swap for maple syrup for a unique flavor twist.
- Pinch of table salt – Balances sweetness in the filling; optional if using salted butter.
- Whole milk – Provides creaminess to the filling; use a dairy alternative for a vegan version.
- Pumpkin puree – The star ingredient offering flavor and moisture; ensure it’s pure pumpkin, not pumpkin pie filling.
- Vanilla extract (for filling) – Enhances the flavor profile of the filling; use the same as in the cookie dough for consistency.
For Serving
- Whipped cream (optional) – Adds a creamy topping; can be substituted with coconut whipped cream for a dairy-free option.
Now that you have all your ingredients, it’s time to bring the warmth of fall into your kitchen with these delightful pumpkin pie cookies!
Step‑by‑Step Instructions for Pumpkin Pie Cookie
Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (175°C). Line a cookie sheet with parchment paper to prevent sticking and ensure an easy cleanup later. Gather your mixing bowls, a whisk, and a rubber spatula so everything is ready for creating those delightful Pumpkin Pie Cookies.
Step 2: Make the Cookie Dough
In a medium bowl, whisk together the all-purpose flour, pumpkin spice, and salt until well-combined. In a separate large bowl, blend the cream cheese and unsalted butter on medium-high speed until light and fluffy, about 2 minutes. Gradually mix in the granulated and brown sugars until smooth, then add the egg yolk and vanilla extract, blending until fully incorporated.
Step 3: Combine Dry and Wet Ingredients
Slowly incorporate the dry mixture into the wet mixture, stirring gently with a spatula until just combined. Be careful not to over-mix, as this will help maintain the tender texture of your Pumpkin Pie Cookies. The dough should be thick and slightly sticky, perfect for forming into balls.
Step 4: Prepare the Pumpkin Filling
In a clean bowl, whisk together the large egg, brown sugar, pinch of salt, pumpkin spice, whole milk, pumpkin puree, and vanilla extract until the mixture is smooth and well-blended. This creamy filling will enhance the flavors of your cookies, making them reminiscent of a pumpkin pie.
Step 5: Shape and Roll the Dough
Using a cookie scoop or your hands, roll the dough into approximately 2-tablespoon balls and coat them in coarse sugar for added texture. Place the cookie dough balls on the prepared sheet, allowing enough space between them for spreading as they bake. The sugary coating will give your Pumpkin Pie Cookies a delightful crunch.
Step 6: Create the Wells and Fill
Using your thumb or the back of a teaspoon, create a well in the center of each cookie dough ball. Carefully fill each well with about 1 tablespoon of the pumpkin filling you prepared earlier. This step is crucial for capturing the true essence of pumpkin pie in your cookies.
Step 7: Bake and Cool
Transfer the cookie sheet to the preheated oven and bake for 14-17 minutes. You’ll know the cookies are done when their tops are slightly cracked and the edges look firm. Remove them from the oven and allow the Pumpkin Pie Cookies to cool on a wire rack for a few minutes before transferring them to a serving plate.
Step 8: Serve with Whipped Cream
For an extra touch of indulgence, serve your Pumpkin Pie Cookies topped with a dollop of whipped cream and a sprinkle of pumpkin pie spice, if desired. These cozy treats are perfect for sharing during family gatherings or enjoying with a warm beverage.
Make Ahead Options
These Thick and Chewy Pumpkin Pie Cookies are perfect for meal prep enthusiasts! You can prepare the cookie dough up to 24 hours in advance by mixing everything together and storing it in an airtight container in the refrigerator. The pumpkin filling can also be made ahead and refrigerated for up to 3 days—just whisk it together and keep it stored tightly covered. When you’re ready to bake, simply scoop the chilled cookie dough, create the wells, and fill them with the pumpkin mixture before baking. This method ensures your cookies taste just as delicious, saving you precious time while still delivering that homemade goodness for busy weeknights or holiday gatherings.
Expert Tips for Pumpkin Pie Cookies
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Room Temperature Ingredients: Ensure all ingredients are at room temperature for a smoother blending process that yields a delightful cookie dough.
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Avoid Over-Mixing: Gently combine the dry and wet ingredients to maintain a tender texture. Over-mixing can lead to tough cookies instead of the chewy, thick pumpkin pie cookies you desire.
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Create Perfect Wells: Use your thumb or a teaspoon to create wells in the center of each dough ball. This is essential for holding the delicious pumpkin filling!
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Watch the Baking Time: Keep an eye on your cookies as they bake; remove them from the oven when the tops are slightly cracked, but still soft—perfect for that chewy texture.
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Serving Suggestions: For the best experience, only add whipped cream to cookies you plan to serve immediately to prevent sogginess. Enjoy with a warm drink to elevate your cozy fall treat!
Pumpkin Pie Cookies Variations & Substitutions
Feel free to personalize your pumpkin pie cookies and explore exciting variations that tantalize your taste buds!
- Dairy-Free: Substitute unsalted butter with plant-based butter and use coconut milk in place of regular milk for a vegan-friendly delight.
- Gluten-Free: Swap all-purpose flour with a gluten-free flour blend, ensuring your cookies remain thick and chewy without sacrificing flavor.
- Nutty Add-In: Fold in chopped walnuts or pecans for added crunch and a heartiness that complements the pumpkin perfectly.
- Choco-Lovers: Stir in semi-sweet or dark chocolate chips to infuse your cookies with rich sweetness that harmonizes beautifully with pumpkin spice.
- Spice Adjustment: If you prefer a bolder flavor, increase the pumpkin spice, or experiment with added ginger and cloves for a unique twist.
- Heavenly Maple: Replace brown sugar in the filling with maple syrup to achieve a deeper, inviting flavor that pairs well with the pumpkin.
- Pumpkin Spice Alternatives: In the absence of pumpkin spice, mix cinnamon, nutmeg, and ground ginger to recreate that warm, cozy taste.
- Creamy Filling Option: Turn your filling into an indulgent cheesecake-style option by blending cream cheese with the pumpkin puree for a richer treat!
For more fabulous pumpkin inspirations, don’t forget to try my delightful Chocolate Chip Pumpkin recipe or the delicious Pumpkin Crisp Bliss for a fun dessert twist!
Storage Tips for Pumpkin Pie Cookies
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Room Temperature: Keep your cookies in an airtight container at room temperature for up to 3 days. This helps maintain their chewy texture and prevents drying out.
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Fridge: If you want the cookies to stay fresh longer, store them in the refrigerator for up to a week. Just make sure they’re sealed tightly to avoid absorbing any odors.
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Freezer: For extended storage, freeze the cookies for up to 3 months. Place them in a freezer-safe container or bag with parchment paper between layers to prevent sticking.
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Reheating: To enjoy your cookies warm, just pop them in the microwave for about 10-15 seconds. This also helps revive their delightful, chewy consistency, making them taste freshly baked again!
What to Serve with Thick and Chewy Pumpkin Pie Cookies
These cookies embody the essence of fall, making them a delightful centerpiece for your seasonal gatherings. Serve them alongside comforting accompaniments to elevate your cozy dessert experience!
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Creamy Mashed Potatoes: The buttery, creamy texture perfectly complements the spices in the cookies, creating a comforting contrast of flavors. Ideal for a festive meal!
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Warm Apple Cider: The sweet and spicy notes of apple cider refreshingly balance the richness of pumpkin pie cookies. It’s a classic fall pairing that warms the heart.
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Spiced Chai Latte: Rich and fragrant, this tea enhances the pumpkin flavors while providing a cozy drink option for the perfect afternoon treat.
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Vanilla Ice Cream: The chill and creaminess of vanilla ice cream contrasts beautifully with the warm spices of the cookies. A delightful combination of hot and cold!
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Pecan Pie: The crunchy, caramel notes of pecan pie harmonize with the smooth filling of the pumpkin cookies, creating a lovely array of flavors on your dessert table.
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Dark Chocolate Drizzle: A touch of dark chocolate adds a rich, indulgent element that pairs wonderfully with the pumpkin spice, enhancing the cookie’s sweetness.
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Roasted Fall Vegetables: A savory option like roasted butternut squash or carrots provides a nutritious balance to the sweetness of your dessert, making for a well-rounded meal.
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Caramel Sauce: Drizzling warm caramel over the cookies or serving it on the side provides an extra layer of sweetness, creating a decadent experience that is hard to resist!
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Chilled Whipped Cream: Adding a dollop on top of your cookies will enhance their flavor and provide a delightful creamy contrast that everyone loves!
Pumpkin Pie Cookie Recipe FAQs
What kind of pumpkin should I use for these cookies?
Absolutely! For the best flavor, use pure pumpkin puree, not pumpkin pie filling, as it prevents extra sweeteners or spices from impacting the taste. Look for 100% canned pumpkin puree or roast and puree your own pumpkins for a fresh option.
How should I store pumpkin pie cookies?
Store your Pumpkin Pie Cookies in an airtight container at room temperature for up to 3 days. If you wish to keep them fresh longer, refrigerate them for up to a week—just ensure they’re sealed tightly to avoid any absorption of fridge odors.
Can I freeze pumpkin pie cookies?
Absolutely! For freezing, place your cookies in a freezer-safe container with parchment paper between layers to prevent them from sticking together. They can be frozen for up to 3 months. When you’re ready to enjoy them, thaw at room temperature or microwave for 10-15 seconds for a just-baked taste.
My cookies spread too much while baking. What happened?
Very! This could be due to a few factors: make sure you’re using chilled butter and that all your ingredients are at the right temperature. Additionally, avoid over-mixing your cookie dough; this can lead to excess spread. Refrigerating the cookie dough for about 30 minutes before baking may also help prevent them from spreading too much.
Can I make these cookies vegan or gluten-free?
Definitely! To make these Pumpkin Pie Cookies vegan, substitute the egg yolk with a flax egg (mix 1 tablespoon of flaxseed meal with 3 tablespoons of water and let it sit for 5 minutes). Use a gluten-free flour blend instead of all-purpose flour for a gluten-free treat, and opt for dairy-free butter and milk alternatives.
Are there any allergies I should note for this recipe?
The Pumpkin Pie Cookies contain common allergens like eggs, dairy, and gluten, so take care if serving to guests with allergies. You can easily make it nut-free by avoiding any nuts as add-ins and ensuring your ingredients are free from cross-contamination if you’re serving someone with nut allergies. Please feel free to reach out if you have any other dietary concerns!
Thick and Chewy Pumpkin Pie Cookies for Cozy Fall Days
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper.
- In a medium bowl, whisk together flour, pumpkin spice, and salt. In a separate bowl, blend cream cheese and butter until light and fluffy, then mix in sugars, egg yolk, and vanilla until smooth.
- Slowly incorporate the dry mixture into the wet mixture gently with a spatula.
- In a clean bowl, whisk together egg, brown sugar, pinch of salt, milk, pumpkin puree, and vanilla extract until smooth for the filling.
- Roll the dough into 2-tablespoon balls and coat in coarse sugar, then place on the cookie sheet.
- Create a well in the center of each dough ball and fill with about 1 tablespoon of the pumpkin filling.
- Bake for 14-17 minutes until tops are slightly cracked and edges are firm. Cool on a wire rack.
- Serve topped with whipped cream, if desired.
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