Pumpkin Pie Cookies
Get ready to savor the cozy flavors of fall with these irresistible Pumpkin Pie Cookies! These soft, cake-like cookies are infused with creamy pumpkin puree and fragrant pumpkin pie spice, delivering all the warmth of your favorite autumn dessert in handheld form. Topped with a sweet vanilla glaze that adds just the right touch of sweetness, these cookies are perfect for seasonal gatherings, holiday parties, or a quick indulgence with your morning coffee. With a simple prep time of 15 minutes and a yield of 24 cookies, they’re an easy treat to whip up for family and friends. If you're craving the nostalgic taste of pumpkin pie but love the convenience of cookies, this recipe is the ultimate fall baking inspiration.
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter, softened
- 0.5 cup Granulated sugar
- 0.25 cup Light brown sugar, packed
- 0.5 cup Pumpkin puree
- 1 teaspoon Vanilla extract
- 1 Egg yolk
- 1.5 cups All-purpose flour
- 2 teaspoons Pumpkin pie spice
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 cup Powdered sugar (for glaze)
- 2 tablespoons Milk (for glaze)
- 0.5 teaspoon Vanilla extract (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Add the pumpkin puree, vanilla extract, and egg yolk to the butter-sugar mixture. Mix until fully combined.
In a separate bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Using a cookie scoop or tablespoon, drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the cookies are set but still soft in the middle.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
While the cookies cool, make the glaze. In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Add more milk, 1 teaspoon at a time, if the glaze is too thick.
Once the cookies are completely cool, drizzle the glaze over the top of each cookie using a spoon or piping bag.
Let the glaze set for about 10 minutes before serving. Enjoy your pumpkin pie cookies!
Nutrition Facts
Calories |
2724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.3 g | 136% | |
| Saturated Fat | 63.9 g | 320% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 447 mg | 149% | |
| Sodium | 1203 mg | 52% | |
| Total Carbohydrate | 423.9 g | 154% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 277.1 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 212 mg | 16% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 626 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
