Pumpkin Pie Cookies

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These pumpkin pie cookies are the perfect way to enjoy the cozy flavors of fall, especially if you have leftover pumpkin puree on hand. While they might not have a long history or specific origin, they’re inspired by the beloved flavors of pumpkin pie—warm spices, rich pumpkin, and a soft, chewy texture that melts in your mouth.

Just out of the oven...

Each cookie is rolled in a pumpkin spice-sugar coating that adds a bit of crunch and an extra layer of flavor, making them feel like a cross between a pie and a classic cookie.

Making these cookies is a straightforward process that lets the ingredients shine. The homemade pumpkin puree and pumpkin spice blend add a depth of flavor that feels natural and comforting, and the balance of granulated and muscovado sugar creates a perfect mix of sweetness and texture.

Chilling the dough allows the flavors to meld and gives the cookies their ideal chewy center with crispy edges—a texture that’s hard to resist. The best part? You can freeze the dough balls for later, so these cookies are always ready for a cozy fall snack.

If you’re a pumpkin lover, these cookies are a must-try this season. They’re a fun and delicious way to use up extra pumpkin and bring a bit of warmth to your kitchen.

Serve them warm with a cup of tea or coffee, and you’ve got a treat that’s as comforting as it is tasty. Give them a try—you’ll love how these cookies capture the essence of fall in every bite!

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Ingredients:

(Make 12 cookies)

• Cookies:

• Unbleached All Purpose Flour, 220g

• Pumpkin Spice Blend Homemade, 1 TBSP

• Baking Soda, 1/2 TSP

• Baking Powder, 1/2 TSP

• Sea Salt, 1/2 TSP

• Unsalted Butter, 168g

• Granulated Sugar, 110g

• Dark Muscovado Sugar, 110g

• Egg Yolks, 2

• Pure Vanilla Paste, 1 TSP

• Pumpkin Puree Homemade, 122g

• Coating:

• Demerara Sugar, 50g

• Pumpkin Spice Blend Homemade, 1/2 TSP

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Equipment:

• Oven

• Hand / Stand Mixer

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Directions:

1. Please visit my "Pumpkin Spice Blend" page for the recipe.

2. Please visit my "How To Make Pumpkin Puree" page for the recipe.

3. Prepare the Cookie Dough.

4. Make sure all ingredients are at room temperature before starting.

5. In a bowl, mix together flour, pumpkin spice, baking soda, baking powder, and salt. Set aside.

6. In a large mixing bowl, add softened butter.

7. Whip with a hand or stand mixer until light and fluffy (like mayo).

8. Add granulated and brown sugar. Mix until well combined.

9. Add egg yolks and vanilla paste. Mix for 15–30 seconds.

10. Add pumpkin purée and mix to combine.

11. Add the flour mixture in thirds, mixing 15–30 seconds between additions, until fully incorporated.

12. Cover the bowl with cling film and chill in the fridge for at least 4 hours or overnight.

13. Prepare the Coating and Bake.

14. In a small bowl, combine sugar and pumpkin spice blend for coating.

15. Preheat oven to 175°C (350°F).

16. Scoop 2 tablespoons of dough and roll into a ball.You can freeze the dough balls at this stage for up to 3 months.

17. Roll each dough ball in the sugar-spice coating.

18. Place onto a parchment-lined baking tray, leaving space between each cookie to allow for spreading.Tip: Bake 4 cookies per tray to prevent crowding.

19. Bake for 6–7 minutes. Rotate the tray and bake for another 6–7 minutes.Total time: 12–14 minutes. Cookies should have crispy edges and soft centers.For crispier cookies, bake for an additional 6 minutes.

20. Right after baking, use a pastry ring to gently shape the cookies into perfect circles.

21. Let them rest on the tray for 10 minutes before transferring to a cooling rack.

22. Repeat with remaining dough. Serve the cookies warm.

Serve these cookies warm, you'll thank me later...

Chewy, crispy and fulla Fall flavors...

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Recipe Video: