Spiced Pumpkin Pie Cookies

If you love pumpkin pie but want a fun, bite-sized twist, these Spiced Pumpkin Pie Cookies are going to be your new fall obsession. They’re soft, chewy, and packed with cozy autumn flavors like cinnamon, nutmeg, and cloves — basically, everything you love about pumpkin pie in cookie form.

Unlike traditional pumpkin cookies, these are perfectly balanced: not too cakey, not too dense, and topped with a light vanilla glaze that takes them to the next level. The cookie dough comes together quickly, no fancy equipment needed, and the warm aroma while baking is enough to make your whole kitchen smell like fall.

These cookies are perfect for Thanksgiving, Halloween parties, bake sales, or cozy nights in with a cup of coffee or hot cider. You can even make them ahead of time and freeze them — ideal for when you need a last-minute sweet treat.

If you’re looking for the perfect fall dessert that’s easy, festive, and guaranteed to disappear fast, you’ve found it. Let’s make a batch of these irresistible pumpkin spice cookies today!

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What Makes These Spiced Pumpkin Pie Cookies Special?

• Perfect Fall Flavors: Cinnamon, nutmeg, ginger, and cloves make every bite cozy and warm.

• Soft & Chewy Texture: These cookies stay moist without being too cakey.

• Quick & Easy: Simple ingredients, minimal prep, and no special tools required.

• Make-Ahead Friendly: Freeze baked cookies or unbaked dough for later.

• Crowd-Pleaser: Perfect for fall gatherings, holiday dessert tables, and gifting.

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Ingredient Notes

Here’s what you’ll need for these delicious pumpkin cookies:

• Pumpkin Purée: Use pure pumpkin, not pumpkin pie filling, for the perfect consistency.

• Brown Sugar: Adds sweetness and a touch of caramel flavor.

• Granulated Sugar: Balances the sweetness and gives a chewy texture.

• Unsalted Butter: Creamed with sugar for rich flavor; make sure it’s softened.

• Egg Yolk: Adds richness and helps bind the dough.

• All-Purpose Flour: Provides structure to keep the cookies soft and chewy.

• Pumpkin Pie Spice: A blend of cinnamon, nutmeg, ginger, and cloves gives that classic pumpkin pie flavor.

• Baking Soda & Baking Powder: Helps the cookies rise just enough.

• Vanilla Extract: Enhances the warm, sweet flavor.

• Optional Glaze: A simple mix of powdered sugar, milk, and vanilla drizzled on top.

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How To Make Spiced Pumpkin Pie Cookies

Step 1: Prep Your Oven

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 2: Cream Butter and Sugars

In a large bowl, beat together ½ cup softened butter, ½ cup brown sugar, and ¼ cup granulated sugar until light and fluffy.

Step 3: Add Wet Ingredients

Mix in ⅓ cup pumpkin purée, 1 egg yolk, and 1 teaspoon vanilla extract. Stir until smooth.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 2 teaspoons pumpkin pie spice, and ¼ teaspoon salt.

Step 5: Make the Dough

Gradually add the dry ingredients to the wet mixture, stirring until just combined. The dough will be soft but not sticky.

Step 6: Scoop and Bake

Scoop 1½ tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes until the edges are set but the centers are soft.

Step 7: Cool and Glaze

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. If desired, drizzle a simple vanilla glaze over the top once cooled.

Quick Tip: For extra chewy cookies, slightly underbake them — they’ll continue to set as they cool.

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Storage Options

• Room Temperature: Store in an airtight container for up to 5 days.

• Refrigerator: Keeps fresh for up to 7 days.

• Freezer: Freeze baked cookies for up to 2 months or unbaked dough balls for up to 3 months.

• Reheating: Microwave cookies for 10 seconds for that fresh-from-the-oven taste.

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Variations and Substitutions

• Cream Cheese Glaze: Swap the vanilla glaze for a tangy cream cheese drizzle.

• Add Chocolate Chips: Pumpkin and chocolate are a dreamy combo.

• Nut Lovers: Add chopped pecans or walnuts for extra crunch.

• Maple Twist: Replace part of the glaze with maple syrup for a deeper fall flavor.

• Gluten-Free Option: Use a 1:1 gluten-free flour blend.

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Frequently Asked Questions

Q1: Can I use homemade pumpkin purée?
Yes, but make sure to drain any excess liquid to avoid watery dough.

Q2: Why are my cookies cakey?
Too much pumpkin purée or overbaking can make cookies cake-like. Stick to the recipe measurements.

Q3: Can I skip the glaze?
Absolutely — the cookies are delicious on their own, but the glaze adds sweetness.

Q4: Can I chill the dough before baking?
Yes, chilling for 30 minutes gives slightly thicker, chewier cookies.

Q5: Do these cookies spread a lot?
No, they hold their shape well, but leave space between cookies just in case.

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