Pumpkin Pie Cookies

Posted on 2025-08-14

Good all year round! Take these to your gathering and watch them disappear!

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 cup canned pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 cup chopped pecans (optional)
• 1 cup cream cheese frosting (optional for topping)

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Instructions

1. Begin by preheating your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper or silicone mats.
2. In a large bowl, cream the softened butter with both the granulated and brown sugars until the mixture is light and fluffy, about 2 to 3 minutes.
3. Next, mix in the pumpkin puree, egg, and vanilla extract until everything is well combined.
4. In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
5. Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined. If you wish, fold in the chopped pecans.
6. Drop rounded tablespoons or use a cookie scoop to place dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 12 to 14 minutes, or until the edges turn lightly golden and the centers are set.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Optionally, spread cream cheese frosting on top before serving.
8. Servings: 24 cookies

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