pumpkin pie cookies loaded with pumpkin spice

You’re scrolling through dessert recipes, and you see it. The hundredth pumpkin pie of the season. I get it.

It’s a classic. But what if I told you there’s a better way? A way to get all that flavor without committing to an entire pie?

Enter my Pumpkin Pie Cookies loaded with pumpkin spice. They’re the love child of a cookie and a pie, and they’re about to solve your autumn baking ennui. This isn’t just another recipe; it’s a lifestyle upgrade for your taste buds.

Let’s get to it.

I have a theory. The best desserts are the ones that feel like a hug from the inside. These Pumpkin Pie Cookies loaded with pumpkin spice are exactly that.

They’re soft, spiced, and taste like a condensed version of your favorite holiday memory. Remember the chaos of family Thanksgivings? These cookies are all the good parts, without any of the drama.

They’re the perfect little handheld treat that delivers a massive punch of cozy flavor. Honestly, why choose between a slice and a snack when you can have both?

Ingredients

Gathering your ingredients is the first step to cookie bliss. I promise, most of this is probably already in your pantry.

The star, of course, is the pumpkin puree. Not pumpkin pie filling—that’s a different beast entirely. Here’s what you’ll need for these Pumpkin Pie Cookies loaded with pumpkin spice.

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
3/4 cup pumpkin puree
2 teaspoons of my homemade pumpkin spice blend
1/2 teaspoon salt
Optional: White chocolate chips for a sweet twist

Step-by-Step Instructions

Preheat your oven to 350°F (175°C).
Line your baking sheets with parchment paper. This is a non-negotiable step unless you enjoy chiseling cookies off a pan.
Whisk the dry ingredients. In a medium bowl, combine the flour, baking soda, cream of tartar, salt, and that glorious pumpkin spice.
Whisking ensures no one gets a mouthful of just baking soda. Trust me on this.
Cream the butter and sugars. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until it’s light and fluffy.
This is the foundation of a perfect cookie texture.
Add the wet ingredients. Beat in the egg and vanilla extract until just combined. Then, gently mix in the pumpkin puree.
Don’t overmix here, or your cookies might get tough.
Combine everything. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. If you’re adding white chocolate chips, now’s the time to fold them in.
Scoop and bake.
Drop rounded tablespoons of dough onto your prepared baking sheets. Bake for 10-12 minutes, or until the edges are just set. The centers will look soft—that’s perfect!
Cool completely.
Let them rest on the baking sheet for 5 minutes before transferring to a wire rack. This is the ultimate test of your willpower.

Storage Instructions

Keeping your Pumpkin Pie Cookies loaded with pumpkin spice fresh is key. At room temperature in an airtight container, they’ll stay soft for up to 5 days.

For longer-term storage, you can freeze the baked cookies. Place them in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag. They’ll keep for up to 3 months.

You can also freeze the dough balls for a fresh-baked cookie anytime the mood strikes.

Why You’ll Love This Pumpkin Pie Cookies loaded with pumpkin spice

They’re a Major Time-Saver. No blind-baking a crust or waiting for a pie to set. From bowl to mouth in under 30 minutes.
Perfect Portion Control. You get a single-serving of autumnal joy, making it easier to indulge without overdoing it. IMO, it’s a win-win.
A Certified Crowd-Pleaser. Bring these to any fall gathering and watch them disappear faster than you can say “pumpkin spice.” They’re a guaranteed hit.

Common Mistakes to Avoid

Using pumpkin pie filling instead of puree.
Your cookies will be a sweet, spiced mess and not in a good way.
Overmixing the dough. This develops the gluten and leads to tough cookies. Mix until just combined, then stop.
Baking on a hot baking sheet.
Always use a cool sheet for each batch, or your cookies will spread too much.
Skipping the cream of tartar. It works with the baking soda to give these cookies their signature soft, cake-like texture.

Alternatives and Variations

Feel like mixing it up? For a gluten-free version, swap the all-purpose flour with a 1:1 gluten-free baking blend.

To make them vegan, use a flax egg and vegan butter. If you’re out of pumpkin spice, you can make your own by combining cinnamon, ginger, nutmeg, and cloves. For a different flavor profile, try adding chopped pecans or even a drizzle of simple salted caramel sauce on top after baking.

FAQs

Can I freeze this cookie dough?

Absolutely!

Scoop the dough into balls, freeze them on a parchment-lined tray, and then transfer to a freezer bag. Bake from frozen, adding a minute or two to the baking time.

What’s the best substitute for pumpkin puree?

In a real pinch, sweet potato puree can work, but the flavor will be slightly different. Honestly, nothing beats the real deal for authentic pumpkin flavor.

How long do these pumpkin spice cookies stay fresh?

Stored properly in an airtight container at room temperature, they are best within 5 days.

They might get a little softer over time but are still delicious.

Is this recipe kid-friendly?

Yes, it’s a fantastic recipe to make with kids! The steps are simple, and little hands love scooping the dough. It’s a great family baking project for a cozy weekend.

Can I prep the dough ahead of time?

For sure.

You can cover and refrigerate the dough for up to 48 hours before baking. This can actually help the flavors meld together even more.

Final Thoughts

This recipe for Pumpkin Pie Cookies loaded with pumpkin spice is my go-to for a quick, satisfying fall treat. It captures all the warmth and nostalgia of the season in one perfectly portable bite.

I hope these become a new tradition in your kitchen. Now, go preheat that oven and get baking. Don’t forget to tag me in your photos—I want to see your masterpieces!

You’ll find even more simple, heartwarming treats on my Pinterest board — it’s full of cozy favorites.

Lauren