Soft, chewy, buttery cookies filled with creamy pumpkin-pie flavor and warm cinnamon, ginger, nutmeg, and vanilla. They’re perfect for fall, Thanksgiving, bake sales, or a cozy dessert.
Yield
14–16 cookies
Prep Time
20 minutes
Chill Time
30–45 minutes
Bake Time
11–14 minutes
Total Time
About 1 hour 10 minutes
Ingredients
For the Cookie Dough
½ cup (113 g) unsalted butter, softened
½ cup (110 g) packed light brown sugar
¼ cup (50 g) granulated sugar
1 large egg
1 teaspoon vanilla extract
⅓ cup (80 g) pure pumpkin purée
1½ cups + 1 tablespoon (223 g) all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 teaspoon pumpkin pie spice
½ teaspoon ground cinnamon
For the Pumpkin Pie Filling
½ cup (120 g) pure pumpkin purée
¼ cup (55 g) packed brown sugar
1 large egg
1 tablespoon evaporated milk, heavy cream, or half-and-half
2 tablespoons (16 g) all-purpose flour
1 teaspoon pumpkin pie spice
¼ teaspoon cinnamon
Pinch of salt
Optional Topping
Whipped cream
Light sprinkle of cinnamon
Chopped pecans or walnuts
Important: Use 100% pure pumpkin purée, not canned pumpkin pie filling. Pie filling already contains sugar and spices and can make the cookies overly sweet or change the texture.
Homemade Pumpkin Pie Spice
If you don’t have pumpkin pie spice, mix:
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon nutmeg
⅛ teaspoon ground cloves
⅛ teaspoon allspice
Mix well and store the extra in an airtight container.
Instructions
1. Prepare the Cookie Dough
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar for about 2–3 minutes, until creamy and slightly fluffy.
Add the egg and vanilla extract. Mix until well combined.
Add the pumpkin purée and mix until smooth.
2. Mix the Dry Ingredients
In a separate bowl, whisk together:
Flour
Baking powder
Baking soda
Salt
Pumpkin pie spice
Cinnamon
Gradually add the dry ingredients to the pumpkin mixture.
Mix just until no visible streaks of flour remain. Do not overmix, because overmixing can make the cookies tough.
3. Chill the Dough
Cover the bowl and refrigerate for 30–45 minutes.
This step is especially helpful because pumpkin adds moisture to cookie dough. Chilling helps the cookies hold their shape while baking.
4. Make the Pumpkin Pie Filling
While the dough chills, whisk together:
Pumpkin purée
Brown sugar
Egg
Evaporated milk
Flour
Pumpkin pie spice
Cinnamon
Salt
Whisk until completely smooth.
5. Shape the Cookies
Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper.
Scoop approximately 2 tablespoons of dough for each cookie and roll into balls.
Place them about 2–3 inches apart on the baking sheet.
Using the back of a tablespoon or your thumb, gently make a deep indentation in the center of each dough ball.
6. Add the Pumpkin Filling
Spoon approximately 1–2 teaspoons of pumpkin filling into the center of each cookie.
Don’t overfill—the filling should sit inside the cookie without overflowing.
7. Bake
Bake at 350°F (175°C) for 11–14 minutes, or until the cookie edges look set and the pumpkin filling is no longer visibly wet.
The cookies may still look slightly soft in the center when they come out. That’s okay—they will continue setting as they cool.
8. Cool
Allow the cookies to cool on the baking sheet for about 5 minutes.
Transfer them carefully to a wire rack and let them cool completely.
9. Finish
For a beautiful pumpkin-pie finish, add a small dollop of whipped cream just before serving and sprinkle lightly with cinnamon.
You can also add a small pecan half on top.
Nutrition Information
Approximate per cookie, without whipped cream or nuts:
Calories: 190–220
Protein: 3–4 g
Carbohydrates: 29–32 g
Fat: 7–9 g
Saturated Fat: 4–5 g
Fiber: 1–2 g
Sugar: 15–18 g
Sodium: 100–150 mg
Nutrition varies depending on the exact brands and portion size.
Nut Information
This recipe does not require nuts.
For a crunchy variation, add:
¼ cup finely chopped pecans, or
¼ cup finely chopped walnuts
You can mix them into the cookie dough or sprinkle a few on top.
Nut-free option: Simply leave the nuts out.
If serving guests with nut allergies, use clean utensils and check ingredient labels for cross-contact warnings.
Helpful Tips
Use thick pumpkin purée: Watery pumpkin can make the dough too soft. Canned pure pumpkin generally gives more consistent baking results.
Don’t use pumpkin pie filling: It already contains sugar and spices.
Don’t add too much flour: Over-measuring flour can make the cookies dry and dense. Spoon the flour into the measuring cup and level it, or use a kitchen scale.
Don’t overbake: Pumpkin cookies should remain soft and tender.
Cool before adding whipped cream: Otherwise, the whipped cream can melt.
Storage
Room Temperature
Because the cookies contain a pumpkin-based filling, store them in an airtight container in the refrigerator rather than leaving them out for extended periods.
Refrigerator
Store for approximately 3–4 days in an airtight container.
Freezer
Freeze completely cooled cookies in a freezer-safe container for up to 2 months.
For best results, freeze without whipped cream. Thaw in the refrigerator and add fresh whipped cream before serving.
Easy Variations
Pumpkin Cheesecake Cookies
Add a small spoonful of sweetened cream cheese filling before baking.
Pecan Pumpkin Pie Cookies
Add chopped pecans to the dough and garnish with a pecan half.
Maple Pumpkin Cookies
Replace 1–2 tablespoons of the brown sugar with pure maple syrup and add a little extra flour if the dough becomes too soft.
Chocolate Chip Pumpkin Cookies
Add ½ cup semi-sweet chocolate chips to the cookie dough.
Gluten-Free
Use a good-quality 1:1 gluten-free baking flour blend designed for cookies.
Frequently Asked Questions
Can I use fresh pumpkin?
Yes. Cooked fresh pumpkin can be used, but make sure it isn’t watery. Excess moisture can make the cookies soft and difficult to shape.
Can I make the dough ahead of time?
Yes. Refrigerate the prepared dough in an airtight container for up to about 24 hours before baking.
Why are my cookies spreading?
The butter may have been too warm, the pumpkin may have contained excess moisture, or the dough may not have been chilled long enough. Chill the dough thoroughly before baking.
Why are my cookies cakey?
Pumpkin naturally adds moisture, so using too much pumpkin or flour can affect the texture. Measure the ingredients carefully and avoid adding extra pumpkin.
Can I skip the pumpkin filling?
Yes. You’ll have delicious soft pumpkin-spice cookies, although they won’t have the distinctive pumpkin-pie center.
Can I use salted butter?
Yes. If using salted butter, reduce or omit some of the added salt.
Can I add whipped cream?
Absolutely. A small dollop of whipped cream makes them look and taste more like miniature pumpkin pies. Add it right before serving.
Can children help make these?
Yes. Kids can help mix the dough, scoop portions, make the center indentations, and add cinnamon after baking. An adult should handle the oven and hot baking sheet.
What makes these taste like pumpkin pie?
The combination of pumpkin purée, cinnamon, ginger, nutmeg, cloves/allspice, and brown sugar creates the classic pumpkin-pie flavor profile.
Serving Suggestion
Serve slightly chilled or at cool room temperature with a small swirl of whipped cream and a dusting of cinnamon. They pair beautifully with coffee, chai, hot chocolate, or tea.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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