Cozy Pumpkin Pie Cookies Recipe Best for Fall

Posted on November 11, 2025

Introduction

The aroma of warm pumpkin spices filling your kitchen is one of the best ways to embrace the cozy vibes of fall. These cozy pumpkin pie cookies are like little bites of autumn—soft, chewy, and perfectly spiced. Whether you’re sipping a hot cup of coffee or hosting a seasonal gathering, these cookies are sure to steal the spotlight.

I first created these pumpkin pie cookies during a chilly October afternoon when I wanted a dessert that blended the flavors of my favorite pie with the handheld convenience of cookies. The result? A treat so delicious, it quickly became a family favorite. You’ll love how easy they are to make, and let’s be honest—anything pumpkin is bound to be a hit this time of year.

This recipe is perfect for busy bakers, fall enthusiasts, and anyone who wants a sweet treat without spending hours in the kitchen. Trust me, after one bite, you’ll be hooked on the soft texture, comforting spices, and that little hint of vanilla that ties it all together.

Why You’ll Love This Recipe

Easy to Make: Comes together in less than an hour, perfect for weekend baking or a last-minute sweet treat.
Uses Simple Ingredients: Made with pantry staples, so no need for a special grocery trip.
Fall Vibes: Packed with warm spices like cinnamon, nutmeg, and ginger—everything that screams autumn.
A Crowd-Pleaser: Both kids and adults will love the soft, chewy texture and pumpkin pie-inspired flavors.
Perfect for Any Occasion: Great for potlucks, holiday cookie exchanges, or a cozy night in with a warm drink.

What sets these pumpkin pie cookies apart is their ability to make you feel like you’re eating a slice of your favorite fall dessert without needing a fork. Plus, they’re the perfect balance of sweet and spice—comforting, but not overpowering.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavors and a melt-in-your-mouth texture. Most are pantry staples, so you’ll likely already have them on hand!

All-Purpose Flour: Provides the structure for the cookies.
Baking Powder: Helps the cookies rise and stay soft.
Salt: Balances the sweetness and enhances the flavors.
Ground Cinnamon: A classic spice for that warm, pumpkin pie flavor.
Ground Nutmeg: Adds depth and a cozy aroma.
Ground Ginger: A subtle zing to complement the pumpkin.
Unsalted Butter: Softened for easy creaming (you can use plant-based butter for a dairy-free option).
Granulated Sugar: Adds sweetness and helps with the cookie texture.
Brown Sugar: Provides a richer flavor and keeps the cookies moist.
Egg: Helps bind the ingredients and adds richness.
Pure Pumpkin Puree: The star ingredient that gives the cookies their signature flavor and soft texture.
Vanilla Extract: Adds warmth and rounds out the flavors.

If you’re feeling adventurous, you can substitute some of the spices with a pumpkin spice blend or try adding a pinch of cloves for extra depth.

Equipment Needed

You don’t need any fancy equipment to make these pumpkin pie cookies, but having the right tools makes baking smoother:

Mixing Bowls: Use a large one for the batter and a smaller one for dry ingredients.
Electric Mixer: A hand mixer or stand mixer works great for creaming the butter and sugar.
Silicone Spatula: Perfect for scraping down the bowl and folding in ingredients.
Baking Sheets: Lined with parchment paper or silicone baking mats for easy cleanup.
Measuring Cups and Spoons: Precise measurements make all the difference!
Cookie Scoop: Ensures uniform cookies (but a tablespoon works fine too).

If you don’t have parchment paper, lightly greasing your baking sheets works just as well. And if you’re in a pinch, mixing by hand is an option—it just takes a little elbow grease!

Preparation Method

Preheat the Oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Mix Dry Ingredients: In a small bowl, whisk together 2 1/4 cups (280g) of all-purpose flour, 1 tsp of baking powder, 1/2 tsp of salt, 1 tsp of ground cinnamon, 1/2 tsp of ground nutmeg, and 1/4 tsp of ground ginger. Set aside.
Cream Butter and Sugars: In a large mixing bowl, beat 1/2 cup (115g) of softened unsalted butter, 1/2 cup (100g) of granulated sugar, and 1/2 cup (100g) of brown sugar until light and fluffy (about 2 minutes).
Add Wet Ingredients: Mix in 1 large egg, 1/2 cup (120g) of pure pumpkin puree, and 1 tsp of vanilla extract until smooth.
Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies tender.
Scoop Dough: Use a cookie scoop or tablespoon to portion out dough onto the prepared baking sheets, spacing each about 2 inches apart.
Bake: Bake for 12-15 minutes, or until the edges are set and lightly golden. The centers should look soft.
Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Pro tip: If the dough feels too sticky, chill it in the refrigerator for 15-20 minutes before scooping.

Cooking Tips & Techniques

Room Temperature Ingredients: Ensure your butter and egg are at room temperature for smooth mixing.
Don’t Overbake: Keep an eye on the cookies; they should still look soft in the center when you take them out. Overbaking can make them dry.
Chill the Dough: If your kitchen is warm, chilling the dough prevents spreading and makes scooping easier.
Use Fresh Spices: Spices lose potency over time—using fresh ones ensures bold flavors.
Customize Sweetness: If you prefer a less sweet cookie, reduce the granulated sugar slightly.

These tips have saved me from many cookie mishaps, and they’ll help you get perfect results every time!

Variations & Adaptations

Gluten-Free Version: Replace all-purpose flour with a gluten-free baking blend.
Vegan Adaptation: Use plant-based butter, a flax egg, and dairy-free pumpkin puree.
Extra Spice: Add a pinch of cloves or cardamom for a more complex flavor profile.
Nutty Twist: Fold in chopped pecans or walnuts for added texture.
Chocolate Delight: Stir in mini chocolate chips or drizzle melted chocolate on top.

My favorite variation is adding toasted pecans—it adds a delightful crunch and pairs beautifully with the pumpkin spice blend.

Serving & Storage Suggestions

These cookies are best served slightly warm or at room temperature. Pair them with a hot cup of cider, coffee, or tea for the ultimate fall treat.

For storage, keep them in an airtight container at room temperature for up to 4 days. To freeze, layer them with parchment paper in an airtight container for up to 3 months. When ready to eat, thaw at room temperature or warm them in the microwave for a few seconds.

The flavors deepen after a day, making them even tastier as leftovers!

Nutritional Information & Benefits

Each cookie contains approximately:

Calories: 120
Fat: 5g
Carbohydrates: 18g
Protein: 2g

Pumpkin is rich in vitamins A and C, making these cookies a slightly healthier dessert option. They’re also lower in fat compared to traditional pie, making them a lighter indulgence.

Conclusion

If you’re looking for the perfect fall cookie, this cozy pumpkin pie cookie recipe is the one to try. With its comforting spices, soft texture, and irresistible flavor, it’s sure to become a seasonal favorite in your home.

Feel free to customize the recipe to suit your taste, and don’t forget to share it with friends and family. I’d love to hear how you make these cookies your own—drop a comment below and let me know your favorite variation!

So grab your apron, preheat the oven, and get ready to fill your home with the sweet and spicy aroma of fall. Happy baking!

FAQs

Can I use fresh pumpkin instead of canned?

Yes! Cook and puree fresh pumpkin, but make sure to strain excess liquid for the right consistency.

Can I freeze the cookie dough?

Absolutely! Scoop the dough onto a baking sheet and freeze. Once frozen, transfer to a sealed bag and bake whenever you’re ready.

Can I make these cookies without an electric mixer?

Yes, you can mix by hand, but it will take more effort to cream the butter and sugar properly.

Why are my cookies spreading too much?

Check your butter—it should be softened but not melted. Also, chilling the dough helps reduce spreading.

Can I double the recipe?

Definitely! Just make sure to mix thoroughly and bake in batches to avoid overcrowding the oven.