These pumpkin pie cookies are the perfect way to enjoy the cozy flavors of fall, especially if you have leftover pumpkin puree on hand. While they might not have a long history or specific origin, they’re inspired by the beloved flavors of pumpkin pie—warm spices, rich pumpkin, and a soft, chewy texture that melts in your mouth.
Just out of the oven...
Each cookie is rolled in a pumpkin spice-sugar coating that adds a bit of crunch and an extra layer of flavor, making them feel like a cross between a pie and a classic cookie.
Making these cookies is a straightforward process that lets the ingredients shine. The homemade pumpkin puree and pumpkin spice blend add a depth of flavor that feels natural and comforting, and the balance of granulated and muscovado sugar creates a perfect mix of sweetness and texture.
Chilling the dough allows the flavors to meld and gives the cookies their ideal chewy center with crispy edges—a texture that’s hard to resist. The best part? You can freeze the dough balls for later, so these cookies are always ready for a cozy fall snack.
If you’re a pumpkin lover, these cookies are a must-try this season. They’re a fun and delicious way to use up extra pumpkin and bring a bit of warmth to your kitchen.
Serve them warm with a cup of tea or coffee, and you’ve got a treat that’s as comforting as it is tasty. Give them a try—you’ll love how these cookies capture the essence of fall in every bite!
Ingredients:
(Make 12 cookies)
Cookies:
Unbleached All Purpose Flour, 220g
Pumpkin Spice Blend Homemade, 1 TBSP
Baking Soda, 1/2 TSP
Baking Powder, 1/2 TSP
Sea Salt, 1/2 TSP
Unsalted Butter, 168g
Granulated Sugar, 110g
Dark Muscovado Sugar, 110g
Egg Yolks, 2
Pure Vanilla Paste, 1 TSP
Pumpkin Puree Homemade, 122g
Coating:
Demerara Sugar, 50g
Pumpkin Spice Blend Homemade, 1/2 TSP
Equipment:
Oven
Hand / Stand Mixer
Directions:
Please visit my "Pumpkin Spice Blend" page for the recipe.
Please visit my "How To Make Pumpkin Puree" page for the recipe.
Prepare the cookies.
*Before we start, make sure all the ingredients are at room temperature.*
In a bowl, combine flour, pumpkin spice, baking soda, powder and salt. Set it aside.
In another large bowl, add butter.
Whip until light and fluffy, mayo consistency, with a hand or stand mixer.
Add in the 2 types of sugar.
Whip until well combined.
Add in the egg yolks, vanilla paste and whip for 15 to 30 secs.
Followed by the pumpkin puree.
Add in the flour mixture, 1/3 portion at a time, and whip for 15 to 30 secs until fully incorporated.
Cover with cling wrap and chill in the fridge for 4 hrs to overnight.
Prepare the coating and baking.
In a small bowl, combine sugar and pumpkin spice blend.
Preheat oven to 175 degree celsius or 350 fahrenheit.
Take 2 TBSP worth of cookie dough and roll it into balls.
*At this point, you can freeze for up to 3 months.*
Coat the cookie balls with the sugar mixture.
Transfer onto a baking tray lined with parchment paper.
Space the cookie dough out as this will spread during the baking process.
I managed to bake 4 cookies in 1 tray.
Bake for 6 to 7 mins, rotate, and bake for another 6 to 7 mins or until the sides are crispy while the center is still soft and fudgy; total baking time: 12 to 14 mins.
*If you prefer crispy cookies, bake the cookies extra 6 mins.*
As soon as the cookies are out of the oven, use a pastry ring to guide the cookies into perfect circles.
Rest on the baking tray for at least 10 mins before transferring them onto a wire cooling rack.
Repeat the steps for the remaining cookie dough.
Serve the cookies warm.
Serve these cookies warm, you'll thank me later...
Chewy, crispy and fulla Fall flavors...
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