Thanksgiving Pumpkin Pie Cookies
I still make these Thanksgiving pumpkin pie cookies every year — they hit that cozy, nostalgic spot between a sugar cookie and classic pumpkin pie. Soft, buttery rounds with a warm spice mix and a small dollop of pumpkin in the center make them perfect for cookie trays, potlucks, or a quiet afternoon with coffee.
Why you’ll love this dish
These cookies are tiny handheld pumpkin pies without the fuss of crusts and custard. They bake quickly, travel well, and are easy for kids to help make. Because the dough is a simple creamed-butter base, the texture is tender and not cakey, while the pumpkin center adds just enough moisture and flavor to read as “pie” without going soggy.
“A little cookie that tastes like Thanksgiving — every bite reminds me of pumpkin pie, but they’re faster and easier to share.” — a happy tester
If you like seasonal cookie swaps (think pecan or pie-inspired treats), you might also enjoy this chewy pecan pie cookie that plays on the same holiday flavors.
How this recipe comes together
This is a straightforward two-part process: make the dough, then add a touch of pumpkin before baking. First, cream butter with sugars and vanilla to build flavor and a light crumb. Separately whisk dry ingredients so spice and leavening are evenly distributed. Combine until a soft dough forms, roll into balls, flatten, and make a shallow well for a teaspoon of pumpkin puree. Bake 12–15 minutes until the edges are golden and the cookies set.
Expect about 24–30 small cookies depending on ball size. Total hands-on time is roughly 20–25 minutes and bake time about 12–15 minutes per tray.
What you’ll need
- 1 cup unsalted butter, softened (room temperature)
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar (confectioners’ sugar)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon pumpkin pie spice (or 1/2 tsp cinnamon + 1/4 tsp ginger + pinch of cloves)
- 1/2 cup pumpkin puree (not pumpkin pie filling)
Substitutions and notes:
- Butter: you can use salted butter — reduce added salt to 1/4 teaspoon.
- Pumpkin puree: canned or homemade both work. Avoid pumpkin pie filling (it’s sweetened and spiced).
- For a gluten-free version, swap equal-weight gluten-free all-purpose flour blend that includes xanthan gum.
For a similar thyme on-the-table holiday idea, check this Thanksgiving piecaken to pair with your cookie plate.
Directions to follow
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until the mixture is light and fluffy, about 2–3 minutes.
- Stir in the vanilla extract until combined.
- In a separate bowl, whisk together the flour, salt, baking powder, and pumpkin pie spice.
- Gradually add the dry ingredients to the butter mixture. Mix until a soft, cohesive dough forms — stop as soon as it’s combined to avoid overworking.
- Scoop or roll tablespoons of dough into small balls and place them on the prepared baking sheet about 1½ inches apart.
- Gently flatten each ball with the palm of your hand to form a round about 1/2-inch thick.
- Use the back of a teaspoon to make a shallow indentation in the center of each cookie. Fill each well with about 1 teaspoon of pumpkin puree (don’t overfill).
- Bake for 12–15 minutes, until the edges are lightly golden and the centers are set.
- Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
Tip: if your pumpkin puree is very wet, spoon it into a fine sieve and let excess liquid drain briefly to prevent soggy centers.
Best ways to enjoy it
Serve these cookies on a holiday cookie platter or boxed as neighbor gifts. They’re excellent with:
- A spiced latte or black coffee to balance the sweetness.
- A small scoop of vanilla ice cream for an indulgent dessert.
- A dusting of extra powdered sugar or a light drizzle of salted caramel for party presentation.
For a more rustic serving, arrange them with pecan shortbreads and other fall cookies for variety.
Storage and reheating tips
- Room temperature: Store cooled cookies in an airtight container for up to 3 days. Place parchment between layers to prevent sticking.
- Refrigerate: If you want to keep them longer, refrigerate up to 1 week; bring to room temperature before serving.
- Freeze: Flash-freeze arranged on a tray, then transfer to a freezer bag for up to 3 months. Thaw at room temperature. Add pumpkin dollops after thawing and warm for a few minutes if desired.
- Reheating: Warm in a 300°F (150°C) oven for 5–7 minutes to refresh texture; avoid microwaving too long or the pumpkin will become watery.
Food safety: because these contain pumpkin puree, keep any leftover filled cookies refrigerated if not eaten within a day in warm conditions.
Pro chef tips
- Don’t overfill: Too much pumpkin makes the cookie soggy and slows baking. A teaspoon is enough.
- Uniform balls: Use a small scoop for consistent bake times.
- Chill if needed: If your kitchen is warm and dough softens, chill 15–20 minutes before shaping to prevent spreading.
- Use fresh spice: Pumpkin pie spice loses punch over time. Freshly mixed spices give a brighter flavor.
- Watch bake time: Remove when edges are golden; centers will firm as they cool. Overbaking makes them dry.
If you want nutty variations or inspiration for pie-cookie hybrids, this pecan pie cookie guide shares techniques that work well with pie-style cookies.
Creative twists
- Maple-pecan top: Add a small pecan half on each pumpkin dollop and finish with a few drops of maple syrup before baking.
- Brown-butter base: Brown the butter, cool, then use to build a deeper, toasty flavor. Reduce fridge time if dough firms.
- Cream cheese swirl: Blend a spoonful of sweetened cream cheese with the pumpkin and pipe into wells for a richer bite.
- Vegan: Replace butter with a firm vegan butter and use a 1:1 gluten-free flour to adapt for dietary needs.
- Mini tart version: Press dough into mini muffin tin cups and fill with pumpkin for mini handheld tarts.
Common questions
Q: Can I use pumpkin pie filling instead of pumpkin puree?
A: No. Pumpkin pie filling is sweetened and spiced; it will alter sweetness and texture. Use plain pumpkin puree.
Q: Why did my centers turn out watery?
A: Likely from overfilling or very wet pumpkin puree. Drain excess liquid or use slightly less pumpkin.
Q: How many cookies does this recipe make?
A: About 24–30 small cookies, depending on the size of the dough balls.
Q: Can I make the dough ahead?
A: Yes — wrap and refrigerate up to 48 hours, or freeze for up to 1 month. Thaw in the fridge before shaping.
Q: Are these safe for young children?
A: Yes, ingredients are common baking staples. Always check for allergies (eg, dairy for butter). Because of the pumpkin, store leftovers properly and avoid leaving filled cookies out for extended periods.
Conclusion
If you want more inspiration for pumpkin-pie–inspired cookies, compare flavor ideas with this Pumpkin Pie Cookies – Texanerin Baking, or see another take on the classic at Pumpkin Pie Cookies – Broma Bakery. Both are great references for variations and technique.
Pumpkin Pie Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy, about 2–3 minutes.
- Stir in the vanilla extract until combined.
- In a separate bowl, whisk together flour, salt, baking powder, and pumpkin pie spice.
- Gradually add dry ingredients to the butter mixture. Mix until a soft, cohesive dough forms.
- Scoop or roll tablespoons of dough into small balls and place on the prepared baking sheet about 1½ inches apart.
- Gently flatten each ball to form a round about 1/2-inch thick.
- Use the back of a teaspoon to make a shallow indentation in the center of each cookie. Fill each well with about 1 teaspoon of pumpkin puree.
- Bake for 12–15 minutes, until edges are lightly golden and centers are set.
- Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
