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An overhead shot of several pumpkin pie cookies arranged neatly on a cooling rack, showing off their perfectly round shape and creamy frosting.

Pumpkin Pie Cookies (That Are Actually Chewy!)

The best Pumpkin Pie Cookies recipe! Learn how to make perfectly soft, chewy pumpkin spice cookies with a tangy cream cheese frosting. This foolproof recipe avoids the common cakey texture and delivers incredible fall flavor in every bite.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups All-Purpose Flour
  • 1 tsp Baking Soda
  • 2 tsp Pumpkin Pie Spice
  • 1/2 tsp Cinnamon
  • 1/2 tsp Salt
  • 1/2 cup Unsalted Butter softened
  • 1/2 cup Granulated Sugar
  • 1/2 cup Packed Brown Sugar
  • 1/2 cup Pumpkin Puree blotted to remove moisture
  • 1 Large Egg Yolk
  • 1 tsp Vanilla Extract
  • 4 oz Cream Cheese full-fat, softened
  • 1/4 cup Unsalted Butter softened
  • 2 cups Powdered Sugar sifted
  • 1/2 tsp Vanilla Extract

Equipment

  • 1 Electric Mixer
  • 2 Baking Sheets
  • Mixing Bowls

Method
 

For the Cookies
  1. Prep the pumpkin by spreading it on paper towels and pressing gently to absorb excess moisture.
  2. In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, cinnamon, and salt.
  3. In a large bowl, beat the softened butter and sugars with an electric mixer until light and fluffy, about 2-3 minutes.
  4. Beat in the blotted pumpkin puree, egg yolk, and vanilla extract until just combined.
  5. On low speed, gradually add the dry ingredients to the wet mixture until just combined. Do not overmix.
  6. Cover and chill the dough for at least 30 minutes.
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Drop rounded tablespoons of dough onto the baking sheets, 2 inches apart.
  9. 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.
For the Cream Cheese Frosting
  1. In a large bowl, beat the softened cream cheese and butter until smooth.
  2. Gradually beat in the powdered sugar until smooth, then mix in the vanilla.
  3. Spread frosting over completely cooled cookies.

Notes

Tip 1: Do not skip blotting the pumpkin puree! This is the most crucial step for achieving a chewy, not cakey, cookie texture.
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.