Fall Pumpkin Pie Cookies

Fall Pumpkin Pie Cookie Recipe | Pies Before Guys

Last week I ate a pumpkin spice donut, and have been drooling about it dreaming about it ever since. So obviously I had to solve this problem asap. I could have just made an actual pumpkin pie, but I was feeling seriously impatient. 

Do you know what’s approximately 100x faster than making a pumpkin pie?

Making pumpkin pie cookies. And they’re easier to transport to your basic-pumpkin-spice-loving-friends (cause otherwise I’d eat them all in one sitting).

So if you’re craving some fall treats in your life, these cookies are for you. Oh my gourd, they’re so good #squashgoals 🙌

Pumpkin Pie Cookies

Cookie Ingredients

2 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tbsp pumpkin pie spice, plus extra for sprinkling
1/2 tsp salt
1/2 cup (1 stick) butter, softened
1 cup granulated sugar
1/2 cup brown sugar
1 1/4 cups canned pumpkin puree
1 large egg

Frosting Ingredients

8 ounces low-fat cream cheese, room temperature
3 tbsp butter, room temperature
1 tsp vanilla
2 cups powdered sugar

Prepare the cookie dough: Preheat your oven to 350 degrees and line a baking sheet with parchment paper. In a large mixing bowl whisk together flour, baking powder, baking soda, spiced, and salt until combined. Set aside.

In another bowl use an electric mixer to cream together the butter, granulated sugar, and brown sugar on medium-high speed for 1 minute until light and fluffy. Add in the pumpkin puree, egg, and vanilla to butter mixture, and beat on medium-speed until just combined. Then fold in the dry ingredients until just combined.

Place dough on cookie sheet in heaping tablespoonfuls, then use your fingers to flatten then slightly. The cookies will rise slightly in the oven instead of flattening–so be sure to shape them nicely.

Bake for 18 to 22 minutes, or until the cookies are cooked through and bounce back slightly if you touch them. Transfer cookies to a wire rack to cool until they reach room temperature. Then frost with cream cheese frosting, and sprinkle with an extra pinch of or cinnamon. Refrigerate in a sealed container for up to 3 days.

Make the frosting: With your electric mixer, beat cream cheese, butter and vanilla together on medium-high speed until smooth. Gradually add in the powdered sugar until it is all combined and the frosting is smooth. If it is too thick, add in a tablespoon or two of milk until it reaches your desired consistency. If it is too thin, add in more powdered sugar until it reaches your desired consistency.

Enjoy! Love, the pun-king

Published by Alex

Food-loving, adventure-seeking, pun-enthusiast

13 thoughts on “Fall Pumpkin Pie Cookies

  1. Ana Rocha 🌱🌍 – 📍now- UK 📍next - Germany – passionate about food, travel, nature, and culture. Follow me 👉🏽 📍https://www.facebook.com/vegantravels 📍https://www.instagram.com/cook_the_beans/
    cook the beans says:

    Sounds yummy and easy! Thank you

  2. Your food photography is absolutely stunning! Loving the lighting and the setup in these photos. And i can definitely agree that while I will always love pie cookies are great for those days when I’m feeling extra impatient hahah. xox

    1. Thank you! Sometimes I think photographing the food is just as fun as baking it! Haha glad you agree

  3. My hubby bought me all these HUGE cans of pumpkin from Costco, so now when I open a can of pumpkin I need to bake at least three different things to put them to use! This recipe looks like a prime candidate to try out with my over sized can of pumpkin tonight, haha! Love the name of your page BTW.

    1. Haha sounds like a good problem to have! Hope you enjoy them. If you need more ideas, I tried this flatbread once with pumpkin puree as the sauce and it was surprisingly delicious. And thank you, I’m always a fan of a good pun 🙂

  4. oh my god these look delicious! I’m loving all the seasonal baking going around at the moment!xx

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