These thick, big and chewy pumpkin pie cookies bring all the cozy spice of pumpkin pie to a soft-centered cookie, with just the right amount of chew. I love making them for Thanksgiving dessert because they feel festive, travel well, and are easy to share.
Why You’ll Love These Pumpkin Pie Cookies
Each cookie has a gently crisp edge, a tender middle, and warm notes of cinnamon and pumpkin pie spice. Blotting the pumpkin puree helps keep the dough from getting too wet, while a short chill gives the cookies a thicker shape. They’re lovely fresh from the oven and just as welcome on a holiday cookie platter.
Pumpkin Pie Cookies Ingredients & Substitutions
- 1/2 cup unsalted butter, melted and cooled
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/3 cup pumpkin puree, with excess moisture blotted away
- 1 large egg yolk
- 1 teaspoon alcohol-free vanilla extract
- 1 3/4 cups all-purpose flour, spooned and leveled
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup white chocolate chips, optional
Use plain pumpkin puree, not pumpkin pie filling, so you can control the sweetness and spice. For a slightly deeper flavor, swap the white chocolate chips for chopped pecans or leave them out altogether.
Step-by-Step Instructions to Make Pumpkin Pie Cookies
1. Blot the pumpkin
Spoon the pumpkin puree onto a few layers of paper towel and gently blot away moisture. Measure 1/3 cup before blotting, then continue until the puree is thick and about 1/4 cup remains.
2. Mix the wet ingredients
In a large bowl, whisk the melted, cooled butter with the brown sugar and granulated sugar until smooth. Whisk in the blotted pumpkin, egg yolk, and alcohol-free vanilla.
3. Add the dry ingredients
In a separate bowl, stir together the flour, pumpkin pie spice, cinnamon, baking soda, and salt. Add the dry mixture to the wet ingredients and fold just until no dry streaks remain. Fold in the white chocolate chips, if using.
4. Chill the dough
Cover the bowl and chill the dough for 30 to 45 minutes. This helps the cookies hold their shape and bake up thick.
5. Shape and bake
Heat the oven to 350°F and line a baking sheet with parchment paper. Divide the dough into 10 to 12 large portions and shape each into a tall ball. Leave space between them and bake for 10 to 12 minutes, until the edges look set and the centers still appear soft.
6. Cool and serve
Let the cookies rest on the baking sheet for 10 minutes, then move them to a rack to cool. The centers will finish setting as they cool, keeping the cookies tender and chewy.
Tips for Success
- Blot the pumpkin well. Extra moisture can make the cookies cakey instead of chewy.
- Measure flour by spooning it into the measuring cup and leveling the top, rather than packing it in.
- Chill the dough before baking, especially if your kitchen is warm.
- Shape the dough portions taller than they are wide for a thick cookie with a soft center.
- Take the cookies out while the centers still look slightly underdone. They continue to bake on the hot sheet.
Variations of Pumpkin Pie Cookies
Stir in chopped pecans or walnuts for a little crunch, or use dark chocolate chips for a richer contrast to the pumpkin spice. For extra warmth, add a pinch of ground ginger or nutmeg. You can also sprinkle the dough balls with a little cinnamon sugar before baking for a delicate sweet crust.
Serving Suggestions: What to Pair with Pumpkin Pie Cookies
Serve these cookies with hot tea, coffee, or a mug of warm apple cider. For a Thanksgiving dessert spread, arrange them alongside apple crisp, pecan bars, or a bowl of vanilla ice cream. They’re also easy to tuck into lunch boxes or wrap up as a small homemade treat for guests.
Storage & Reheating Instructions
Store completely cooled cookies in an airtight container at room temperature for up to 4 days. To freeze, place the baked cookies in a freezer-safe container with parchment between layers for up to 2 months. Let them thaw at room temperature, or warm one in the microwave for about 10 seconds to soften the center.
Memories Made Around the Table
I always enjoy having a batch of these cookies ready while the kitchen fills with the familiar scent of cinnamon and pumpkin. They make a relaxed addition to a Thanksgiving dessert table, and I love seeing everyone reach for one between slices of pie. A warm cookie and a cup of tea are a simple way to keep the celebration going.
FAQs
Can I make the dough ahead of time?
Yes. Cover the dough and refrigerate it for up to 24 hours. If it becomes very firm, let it sit at room temperature for a few minutes before shaping.
Why do I need to blot the pumpkin puree?
Pumpkin puree contains a lot of moisture, which can make cookies spread less predictably or turn cakey. Blotting it concentrates the pumpkin flavor and helps the cookies stay chewy.
Can I use pumpkin pie filling instead?
Plain pumpkin puree is best. Pumpkin pie filling is already sweetened and spiced, so it can change the flavor and texture of the finished cookies.
Can I freeze the cookie dough?
Yes. Shape the dough into portions, freeze them on a lined tray until firm, then transfer to a freezer-safe bag or container. Bake from frozen at 350°F, adding a few minutes to the baking time and checking for set edges.
Final Thoughts
These pumpkin pie cookies are a cozy, shareable way to bring fall spices to the Thanksgiving table. Blot the pumpkin, chill the dough, and let the cookies cool on the pan for thick, soft-centered results.
Pumpkin Pie Cookies
Equipment
- 1 Baking Sheet
- 1 Parchment Paper
- 1 Mixing Bowls
- 1 Whisk
- 1 Cooling rack
Ingredients
- 0.5 cup unsalted butter melted and cooled
- 0.75 cup light brown sugar packed
- 0.25 cup granulated sugar
- 0.3333 cup pumpkin puree measure before blotting; blot until thick and about 1/4 cup remains
- 1 large egg yolk
- 1 teaspoon alcohol-free vanilla extract
- 1.75 cups all-purpose flour spooned and leveled
- 1 teaspoon pumpkin pie spice
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon baking soda
- 0.5 teaspoon fine salt
- 0.5 cup white chocolate chips optional
Instructions
- Spoon the pumpkin puree onto a few layers of paper towel and gently blot away moisture. Measure 1/3 cup before blotting, then continue until the puree is thick and about 1/4 cup remains.
- In a large bowl, whisk the melted, cooled butter with the brown sugar and granulated sugar until smooth. Whisk in the blotted pumpkin, egg yolk, and alcohol-free vanilla.
- In a separate bowl, stir together the flour, pumpkin pie spice, cinnamon, baking soda, and salt. Add the dry mixture to the wet ingredients and fold just until no dry streaks remain. Fold in the white chocolate chips, if using.
- Cover the bowl and chill the dough for 30 to 45 minutes.
- Heat the oven to 350°F and line a baking sheet with parchment paper. Divide the dough into 10 to 12 large portions and shape each into a tall ball. Leave space between them and bake for 10 to 12 minutes, until the edges look set and the centers still appear soft.
- Let the cookies rest on the baking sheet for 10 minutes, then move them to a rack to cool. The centers will finish setting as they cool.