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Pumpkin Pie Cookies

A delightful fusion of pumpkin pie flavors in a soft cookie form, perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 1/2 cup white sugar
  • 1/2 cup pumpkin puree (not pie filling)
  • 1 large egg
  • 1 tsp vanilla extract
Optional Glaze
  • 1 cup powdered sugar
  • 2-3 tbsp milk
  • dash vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  3. In a large mixing bowl, beat the softened butter, brown sugar, and white sugar together until light and fluffy for about 2-3 minutes.
  4. Add the pumpkin puree, egg, and vanilla extract to the butter mixture and beat until well combined.
  5. Gradually mix in the dry ingredients until just combined.
  6. Scoop the dough onto a lined baking sheet, spacing them about 2 inches apart.
Baking
  1. Bake in the preheated oven for 12-15 minutes, or until edges are light golden brown.
  2. Allow to cool on the baking sheet for about 5 minutes before transferring to a wire rack.
Glazing
  1. Whisk powdered sugar, milk, and vanilla extract together until smooth, then drizzle over cooled cookies.

Notes

For dairy-free options, substitute the butter with a plant-based alternative. Store cookies in an airtight container at room temperature or freeze for longer preservation.