These thick, big and chewy pumpkin pie cookies bring warm fall spices and soft centers to the Thanksgiving dessert table. I love how a little chilling time helps each cookie bake up tall, with a tender middle and just the right amount of pumpkin flavor.
Why You’ll Love These Pumpkin Pie Cookies
They have the cozy flavor of pumpkin pie in an easy-to-share cookie. A touch of cornstarch and a short chill help keep the centers soft and the cookies thick, while cinnamon and pumpkin pie spice make every bite feel right at home on a holiday dessert spread.
Pumpkin Pie Cookies Ingredients & Substitutions
- 1/2 cup pumpkin puree, blotted with paper towels to remove excess moisture
- 1/2 cup unsalted butter, melted and cooled slightly
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon alcohol-free vanilla extract
- 1 3/4 cups all-purpose flour, spooned and leveled
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
Blotting the pumpkin puree helps prevent excess moisture from making the cookies cakey. If you do not have pumpkin pie spice, use a blend of cinnamon, ginger, nutmeg, and a small pinch of cloves.
Step-by-Step Instructions to Make Pumpkin Pie Cookies
1. Prepare the pumpkin
Spread the pumpkin puree between layers of paper towel and gently press to absorb extra moisture. Measure 1/2 cup after blotting, then set it aside.
2. Mix the wet ingredients
In a large bowl, whisk the melted butter with the brown sugar and granulated sugar until smooth. Whisk in the egg yolk, pumpkin puree, and alcohol-free vanilla extract.
3. Add the dry ingredients
In a separate bowl, stir together the flour, cornstarch, baking soda, salt, pumpkin pie spice, and cinnamon. Add the dry mixture to the wet ingredients and stir just until no dry flour remains.
4. Chill the dough
Cover the bowl and chill the dough for 45 minutes. This step firms the butter and makes it easier to shape thick cookies.
5. Shape and bake
Heat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop the dough into 12 portions, about 2 tablespoons each, and roll into tall balls. Place them several inches apart and bake for 11 to 13 minutes, until the edges are set and the centers still look slightly soft.
6. Cool the cookies
Let the cookies rest on the baking sheet for 10 minutes before moving them to a wire rack. They will finish setting as they cool while keeping their chewy centers.
Tips for Success
- Blot the pumpkin well. Removing excess moisture is one of the best ways to get a chewy cookie instead of a cakey one.
- Measure flour carefully by spooning it into the measuring cup and leveling the top.
- Do not skip the chill. Cold dough spreads less and helps the cookies stay thick.
- Shape the dough portions taller than they are wide for a generous, bakery-style look.
- Take the cookies out while the centers still look a little soft. They continue baking on the warm pan.
Variations of Pumpkin Pie Cookies
Fold 1/2 cup of white chocolate chips or chopped pecans into the dough for extra texture. For a stronger spice flavor, add a pinch of ground ginger. You can also sprinkle the dough balls lightly with cinnamon sugar before baking for a delicate crisp finish.
Serving Suggestions: What to Pair with Pumpkin Pie Cookies
Serve these cookies with coffee, tea, or a mug of warm apple cider. For a Thanksgiving dessert platter, pair them with fruit, brownies, or other small cookies so guests can sample a little of everything. They are especially lovely served slightly warm.
Storage & Reheating Instructions
Store cooled cookies in an airtight container at room temperature for up to 4 days. To freeze, arrange the baked cookies in a freezer-safe container with parchment between layers and freeze for up to 2 months. Thaw at room temperature, or warm an individual cookie in the microwave for about 8 to 10 seconds.
Memories Made Around the Table
I love setting out a plate of pumpkin cookies after Thanksgiving dinner, when everyone is ready for one more little treat. Their soft centers and familiar spices make them easy to share over coffee, and they bring a cozy finish to the meal without needing a fork or a slice of pie.
FAQs
Why are my pumpkin cookies cakey?
Extra moisture in the pumpkin or too much flour can make cookies cakey. Blot the puree well, measure the flour carefully, and avoid adding more flour unless the dough is unusually sticky.
Can I make the dough ahead?
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.
Can I use pumpkin pie filling instead of pumpkin puree?
Use plain pumpkin puree for this recipe. Pumpkin pie filling already contains sweeteners and spices, so it can change the cookies’ flavor and texture.
How do I know when the cookies are done?
The edges should look set while the centers remain slightly soft. Let them cool on the baking sheet for 10 minutes so they can finish setting without drying out.
Final Thoughts
These thick, chewy pumpkin pie cookies are a simple way to bring fall flavor to a Thanksgiving dessert spread. Blot the pumpkin, chill the dough, and pull the cookies from the oven while their centers are still soft for the best texture.
Pumpkin Pie Cookies
Equipment
- 2 Baking sheets
- 1 Parchment Paper
- 1 Mixing Bowl
- 1 Whisk
- 1 Wire rack
Ingredients
- ½ cup pumpkin puree blotted with paper towels to remove excess moisture
- ½ cup unsalted butter melted and cooled slightly
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 egg yolk large
- 1 teaspoon alcohol-free vanilla extract
- 1 ¾ cups all-purpose flour spooned and leveled
- 1 tablespoon cornstarch
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
Instructions
- Spread the pumpkin puree between layers of paper towel and gently press to absorb extra moisture. Measure 1/2 cup after blotting, then set it aside.
- In a large bowl, whisk the melted butter with the brown sugar and granulated sugar until smooth. Whisk in the egg yolk, pumpkin puree, and alcohol-free vanilla extract.
- In a separate bowl, stir together the flour, cornstarch, baking soda, salt, pumpkin pie spice, and cinnamon. Add the dry mixture to the wet ingredients and stir just until no dry flour remains.
- Cover the bowl and chill the dough for 45 minutes.
- Heat the oven to 350°F and line two baking sheets with parchment paper. Scoop the dough into 12 portions, about 2 tablespoons each, and roll into tall balls. Place them several inches apart and bake for 11 to 13 minutes, until the edges are set and the centers still look slightly soft.
- Let the cookies rest on the baking sheet for 10 minutes before moving them to a wire rack. They will finish setting as they cool while keeping their chewy centers.