Pumpkin Pie Cookie Treats – Soft, Spiced & Perfect for Fall

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Featured image of Pumpkin Pie Cookie Treats with warm fall spices

Pumpkin Pie Cookie Treats are the kind of cozy, heartwarming sweets that make fall feel magical. Every bite tastes like a comforting mini pumpkin pie wrapped in a soft cookie and yes, these Pumpkin Pie Cookie Treats bring all the cinnamon spice and warm autumn vibes right to your kitchen.

As Charlie from Recipes Charming, I love how this recipe blends simplicity with that nostalgic fall flavor profile. Whether you’re baking for a cozy night in or prepping fall pumpkin cookies for a holiday party, these treats always impress.

Close-up recipe shot of Pumpkin Pie Cookie Treats

Why You Will Love This Recipe

  • Perfectly soft centers with a spiced, pumpkin-pie-like flavor
  • Quick to make ready in under 30 minutes
  • Uses everyday pantry ingredients
  • Great for holiday platters, gifts, or snacking
  • Makes your kitchen smell like a fall bakery
  • Fun to decorate with cinnamon sugar or a drizzle of frosting

Ingredients Needed for This Recipe

  • 1 cup pumpkin purée
  • 1 cup brown sugar
  • ½ cup softened butter
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ginger
  • 1 tsp baking soda
  • ¼ tsp salt
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment.
  2. Cream together butter and brown sugar until smooth and creamy.
  3. Mix in the egg, pumpkin purée, and vanilla until fully combined.
  4. Whisk the flour, cinnamon, nutmeg, ginger, baking soda, and salt in a separate bowl.
  5. Add dry ingredients to wet ingredients and mix just until the dough forms.
  6. Scoop tablespoon-sized balls onto your baking sheet.
  7. Bake for 10–12 minutes until the edges are set but centers remain soft.
  8. Let cool and optionally dust with cinnamon sugar or drizzle icing.
  • Pair with a warm mug of chai or coffee
  • Add a vanilla glaze for extra sweetness
  • Serve them slightly warm for the best soft texture
  • Combine with other fall pumpkin cookies for a festive cookie box
  • Room Temperature: Store in an airtight container for 3–4 days
  • Refrigerator: Keep up to 1 week
  • Freezer: Freeze baked cookies for up to 2 months
  • Reheat: Warm in the microwave for 10 seconds to soften
  • Don’t overbake or they’ll lose their soft texture
  • For richer flavor, use dark brown sugar
  • Add mini chocolate chips for a fun twist
  • Chill dough 20–30 minutes if too soft for shaping

Helpful Notes for This Recipe

  • Swap spices for pumpkin pie spice if preferred
  • Gluten-free flour 1:1 works well
  • You can reduce sugar slightly without affecting texture

Variations

  • Cream Cheese Swirl: Add a spoon of sweetened cream cheese on top before baking
  • Maple Glaze: Whisk powdered sugar + maple syrup + milk
  • Crunchy Version: Add crushed graham crackers to the dough

FAQs

1. Can I use fresh pumpkin instead of canned?

Yes, absolutely! Fresh pumpkin works beautifully in this recipe. Just be sure to cook it until very soft, then mash or blend it into a smooth purée. The most important step is to strain out excess water, because fresh pumpkin tends to hold more moisture than canned. If the purée is too wet, the cookies may spread too much or turn cakey. A quick trick: place the purée in a fine mesh strainer or wrap it in a clean towel and gently squeeze — this will give you the perfect consistency for soft, delicious cookies.

2. How do I make them extra soft?

For those melt-in-your-mouth, bakery-style soft centers, the key is not overbaking. Take the cookies out of the oven when the centers still look slightly pale and underdone. They continue cooking from the residual heat as they cool on the baking sheet, giving that dreamy texture everyone loves. Using brown sugar, adding a touch more pumpkin, and ensuring the dough isn’t overmixed also help keep these cookies incredibly tender and moist.

3. Can I freeze the dough?

Definitely! This dough freezes beautifully and makes fall baking even easier. Scoop the dough into cookie portions, freeze them on a tray until firm, and then transfer to a freezer-safe bag. When you’re ready to bake, simply place the frozen dough balls onto a baking sheet — no thawing required. Just add an extra minute or two to the bake time, and you’ll have fresh, warm, soft cookies anytime you crave them.

4. Can I add toppings or decorations?

Absolutely! These cookies are delicious on their own, but adding a little extra flair can make them even more irresistible. You can drizzle a simple vanilla glaze over the top, sprinkle cinnamon sugar for extra warmth, or add a swirl of cream cheese frosting for a true “pumpkin pie” feel. White chocolate chips, crushed graham crackers, or a light dusting of nutmeg also make beautiful and tasty finishing touches. Feel free to get creative — every cookie can become its own little fall-inspired masterpiece!

Conclusion

These cozy Pumpkin Pie Cookie Treats bring everything we love about fall into one soft, spiced bite. If you adore fall pumpkin cookies, this recipe will become your go-to every season. Try them, share them, and let your kitchen smell like autumn magic!

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