Fall is here, and that means it’s time for all things pumpkin! If you’re searching for the ultimate autumn treat, look no further. These are not your average cakey pumpkin cookies. This recipe is specifically designed to give you perfectly soft, incredibly chewy Pumpkin Pie Cookies that taste just like a slice of your favorite Thanksgiving pie, complete with a tangy cream cheese frosting. We’ve cracked the code to avoid puffy, cake-like results and deliver a dense, flavorful cookie that will have everyone asking for the recipe. Get ready to bake a batch of pure fall comfort.
Why This is the Best Pumpkin Pie Cookie Recipe
Many pumpkin cookie recipes result in a texture that’s more like a muffin top than a true cookie. Our recipe is different. We’ve focused on techniques that reduce excess moisture and increase chewiness, giving you a dessert that truly stands out.
- Perfectly Chewy Texture: We use a secret step—blotting the pumpkin puree—to remove extra water, which is the main culprit behind cakey cookies.
- Rich Pie Flavor: A generous amount of pumpkin pie spice and a hint of vanilla gives these cookies the authentic flavor of classic pumpkin pie.
- Tangy Cream Cheese Frosting: The smooth, tangy frosting is the perfect complement to the warm spices in the cookie, creating a balanced and irresistible bite.
- Simple & Straightforward: The steps are easy to follow, making this a fantastic recipe for bakers of all skill levels. For another easy dessert, try these amazing Salted Caramel Pretzel Cheesecake Balls (coming soon).
Key Ingredients for Perfect Pumpkin Pie Cookies
To create the best Pumpkin Pie Cookies, you need the right ingredients. Here’s what you’ll need and why it matters.
For the Cookies
- All-Purpose Flour: Provides the structure for our cookies.
- Baking Soda: Gives the cookies just the right amount of lift without making them cakey.
- Pumpkin Pie Spice: The heart of the flavor! A good quality spice blend is key.
- Cinnamon: We add a little extra for a warmer, spicier flavor profile.
- Salt: Balances the sweetness and enhances all the other flavors.
- Unsalted Butter: Make sure it’s softened to room temperature for proper creaming with the sugar.
- Granulated & Brown Sugar: The combination of both sugars adds sweetness, moisture, and contributes to the chewy texture.
- Pumpkin Puree: The star of the show! Be sure to use 100% pure pumpkin puree, not pumpkin pie filling.
- Egg Yolk: Using just the yolk adds richness and helps create a chewier, denser cookie.
- Vanilla Extract: Enhances the warm, sweet flavors.
For the Cream Cheese Frosting
- Cream Cheese: Use a full-fat block style cream cheese, softened to room temperature.
- Unsalted Butter: Also softened, to ensure a smooth, lump-free frosting.
- Powdered Sugar: Sift it to avoid any clumps.
- Vanilla Extract: A splash of vanilla rounds out the flavor.
Step-by-Step Instructions
Follow these simple steps to bake the perfect batch of chewy pumpkin spice cookies. The key is in the details, so don’t skip the blotting step!
Making the Cookie Dough
- Prep Your Pumpkin: This is the most important step! Spread the pumpkin puree on a plate lined with a few paper towels. Place another paper towel on top and press gently to absorb the excess moisture. Let it sit for a few minutes. You’ll be amazed at how much water comes out.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
- Cream Butter and Sugars: In a large bowl, using an electric mixer, beat the softened butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat in the blotted pumpkin puree, egg yolk, and vanilla extract until just combined. Scrape down the sides of the bowl as needed.
- Combine Wet and Dry: With the mixer on low, gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix. The dough will be soft.
- Chill the Dough: Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes. This is crucial for preventing the cookies from spreading too much.
Baking the Cookies
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Scoop the Dough: Drop rounded tablespoons of the chilled dough onto the prepared baking sheets, about 2 inches apart.
- Bake: Bake for 12-15 minutes, or until the edges are set and lightly golden brown. The centers will still look soft.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Cookies must be 100% cool before frosting. For a savory baking project, check out these Garlic Cheese Bombs (coming soon).
Whipping up the Frosting
- Beat Cream Cheese and Butter: In a large bowl, beat the softened cream cheese and butter with an electric mixer until smooth and creamy.
- Add Sugar and Vanilla: Gradually beat in the powdered sugar until smooth. Mix in the vanilla extract.
- Frost the Cookies: Once the cookies are completely cool, spread a generous layer of frosting on top of each one. Garnish with an extra sprinkle of pumpkin pie spice if desired.
Tips for Achieving the Perfect Chewy Texture
The secret to chewy Pumpkin Pie Cookies is managing moisture and fat content. Here’s a recap of the most important tips.
- Blot the Pumpkin: Never skip this step. Removing excess water is the #1 way to prevent a cakey texture.
- Use an Egg Yolk Only: Egg whites contain water and can make cookies puff up. The yolk adds fat and richness, promoting chewiness.
- Chill the Dough: Chilling solidifies the fat, which means the cookies spread more slowly in the oven, resulting in a thicker, chewier final product.
Fun Variations to Try
While this recipe is fantastic as is, you can easily customize it!
- Add Chocolate Chips: Fold in 1 cup of white chocolate or semi-sweet chocolate chips into the dough before chilling.
- Mix in Nuts: Add 1/2 cup of chopped pecans or walnuts for a delightful crunch.
- Brown Butter Frosting: For a deeper, nuttier flavor, use browned butter in your cream cheese frosting. If you love nutty flavors, our Pecan Caramel Baklava Cups (coming soon) are another must-try.
How to Store Your Pumpkin Pie Cookies
Because of the cream cheese frosting, these cookies need to be stored in the refrigerator. Place them in an airtight container in a single layer, or with parchment paper between layers. They will stay fresh for up to 5 days. You can also freeze the unfrosted cookies for up to 3 months.
Frequently Asked Questions About Pumpkin Pie Cookies
Yes! You can store the baked and frosted cookies in an airtight container in the refrigerator for up to 5 days. You can also freeze the unfrosted cookie dough balls for up to 3 months and bake them from frozen.
No, you should not use pumpkin pie filling. It is pre-sweetened and contains spices and other ingredients that will alter the texture and flavor of the cookies. Always use 100% pure pumpkin puree for this recipe.
Yes, chilling the dough is a crucial step. It solidifies the fat in the dough, which prevents the cookies from spreading too much in the oven. This helps ensure they stay thick, soft, and chewy.
The key is to remove excess moisture from the pumpkin puree. Spread the puree on a plate lined with paper towels and blot the top to absorb as much water as possible before adding it to your dough. Chilling the dough also helps create a denser, chewier cookie.
If you don’t have pumpkin pie spice, you can make your own by mixing 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ground ginger, and 1/8 tsp ground cloves. Use 2 tsp of this mixture for the recipe.
More Dessert Recipes You’ll Love
If you enjoyed these pumpkin pie cookies, you’re sure to love some of our other favorite fall desserts. Our Blueberry Coffee Cake (coming soon) is perfect for a weekend brunch, and for a truly decadent treat, you can’t go wrong with this Hot Fudge Sundae Brownie Cheesecake.
The Perfect Pumpkin Pie Cookies Recipe
Pumpkin Pie Cookies (That Are Actually Chewy!)
Ingredients
Equipment
Method
- Prep the pumpkin by spreading it on paper towels and pressing gently to absorb excess moisture.
- In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, cinnamon, and salt.
- In a large bowl, beat the softened butter and sugars with an electric mixer until light and fluffy, about 2-3 minutes.
- Beat in the blotted pumpkin puree, egg yolk, and vanilla extract until just combined.
- On low speed, gradually add the dry ingredients to the wet mixture until just combined. Do not overmix.
- Cover and chill the dough for at least 30 minutes.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Drop rounded tablespoons of dough onto the baking sheets, 2 inches apart.
- Bake for 12-15 minutes, until the edges are set. Let cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely.
- In a large bowl, beat the softened cream cheese and butter until smooth.
- Gradually beat in the powdered sugar until smooth, then mix in the vanilla.
- Spread frosting over completely cooled cookies.
Notes
Tip 2: Ensure your cookies are 100% cooled before frosting to prevent the frosting from melting.
Tip 3: Store cookies in an airtight container in the refrigerator for up to 5 days.
Share This Recipe!
We hope you love this recipe for the best chewy Pumpkin Pie Cookies! If you make them, be sure to leave a comment and rating below. We love hearing from you! For more delicious recipe inspiration, follow us on Pinterest.
