When autumn arrives and the cool breeze fills the air, there’s nothing more comforting than the aroma of fresh-baked treats wafting from your kitchen. That’s exactly why these Pumpkin Pie Cookies have become my go-to for every fall gathering and lazy Sunday at home. Imagine all the nostalgic, healthy comfort food flavor of a classic pumpkin pie, but baked into chewy, soft cookies you can enjoy any time. If you love easy weeknight dinners and quick family meals but want something sweet for dessert, this recipe is for you. Plus, these are a budget-friendly recipe you can whip up in under 30 minutes, making them the perfect treat for holiday parties, potlucks, or even cozy meal planning for two.
Why You’ll Love This Recipe
These Pumpkin Pie Cookies capture everything you adore about fall baking—spiced, soft, and sweet with a subtle pumpkin tang. They’re a lifesaver for meal planning because you can prep the dough ahead and bake whenever you want that fresh-from-the-oven magic. With a few basic ingredients and zero fussy steps, these cookies are ideal for anyone looking for high protein meals (hello, pumpkin!) or a sweet treat to round out your protein meal plan. Best of all, they stay perfectly moist and chewy for days, so you can enjoy them all week long.
What Makes This Recipe Special?
First, it’s all about ease—this recipe delivers maximum fall flavor with minimal work, so it fits perfectly into any keto meal plan (just a few swaps!) or your favorite best meal prep plans. There’s no complicated chilling or rolling; just mix, scoop, and bake! These cookies are packed with pumpkin puree, warm spices, and can easily be made gluten-free or vegan for a healthy meal plan for two. The optional white chocolate chips and pecans bring delightful texture, but the cookies are just as good without them.
Ingredients
Ingredients You’ll Need
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- Optional: whipped cream or halal frosting for topping
- Optional: 1/2 cup chopped pecans
- Optional: 1/2 cup white chocolate chips
How to Make It Step-by-Step
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper for the best results and easy cleanup.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Use a stand mixer or hand mixer for about 2-3 minutes for extra airiness.
- Beat in the egg, vanilla extract, and pumpkin puree. Mix just until everything is smooth and well blended.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. This step is key for even spice distribution—don’t skip it!
- Gradually add the dry mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing to keep your cookies soft and pillowy.
- If you’re adding pecans or white chocolate chips, fold them in gently at this point.
- Scoop out tablespoon-sized balls of dough (a cookie scoop makes this easy) and drop them onto your lined baking sheets, spacing each cookie about 2 inches apart.
- Bake for 10–12 minutes, or until the edges look set but the centers are still slightly underdone. This gives that irresistible chewy center!
- Let the cookies cool on the sheet for 5 minutes, then move them to a wire rack to cool completely.
- Top with a swirl of whipped cream or your favorite halal frosting, and a sprinkle of cinnamon if you’re feeling festive.
Tips for Best Results
- For the boldest flavor, use fresh or high-quality pumpkin pie spice and cinnamon.
- If your dough feels sticky, pop it in the fridge for 20–30 minutes before scooping. This helps the cookies hold their shape and creates that perfect chewy texture.
- Always cream your butter and sugars until fluffy—this little step makes a big difference for soft, tender cookies.
- For a healthy eating for two vibe, halve the batch and bake fresh throughout the week.
Ingredient Substitutions & Variations
- Swap all-purpose flour for your favorite 1:1 gluten-free baking blend to make these best meal prep healthy and gluten-free.
- Make it vegan by using plant-based butter and a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
- Love nuts? Try walnuts or sunflower seeds instead of pecans, or leave them out entirely.
- For a low calorie high nutrition meal, skip the white chocolate chips or replace them with dried cranberries for a tangy twist.
- Use coconut sugar in place of brown sugar for a different depth of flavor.
Serving Suggestions
Serving Suggestions
- Serve these cookies fresh out of the oven for maximum coziness. The warmth really brings out the spiced pumpkin flavor.
- For special occasions, arrange the cookies on a decorative platter with a dusting of powdered sugar or a drizzle of halal cream cheese frosting.
- Turn them into cookie sandwiches by spreading a layer of whipped cream or vegan frosting between two cookies—so fun for kids and adults!
- Add them to your meal planning chicken dinner as a sweet ending, or include them in your ready meals for two delivered night at home.
- They’re also amazing tucked into lunchboxes for a midday treat, or enjoyed with your afternoon coffee as a no prep healthy lunch pick-me-up.
Pairing Ideas (Drinks, Sides, etc.)
- These cookies pair beautifully with hot spiced cider, chai lattes, or a cozy mug of tea.
- For a full English breakfast twist, serve them alongside scrambled eggs and fruit for a fun brunch spread.
- Add a few cookies to a holiday dessert table or serve as a sweet snack with a glass of oat milk or classic cold milk.
- Try them with a scoop of vegan vanilla ice cream for the ultimate fall dessert.
How to Store and Reheat Leftovers
- Store Pumpkin Pie Cookies in an airtight container at room temperature for up to 5 days. Slip in a slice of bread or a few marshmallows to keep them extra soft.
- For longer storage, place cooled cookies in a freezer bag or airtight container and freeze for up to 3 months.
- Thaw frozen cookies at room temp or zap in the microwave for 10-15 seconds for that just-baked warmth.
- If you’ve added a frosting or filling, store them in the fridge and bring to room temperature before serving.
Make-Ahead and Freezer Tips
- Prep the dough ahead and refrigerate up to 48 hours before baking—perfect for when you want fresh cookies on demand.
- Scoop dough into individual balls and freeze on a tray, then transfer to a freezer bag. Bake from frozen, adding a minute or two to the bake time.
- Baked cookies also freeze well. Layer with parchment in a container to prevent sticking, and thaw as needed.
Common Mistakes to Avoid
- Don’t overmix your dough—too much mixing makes for tough cookies.
- Be careful not to overbake; these cookies should look slightly underdone in the center when you pull them from the oven.
- Don’t skip lining your baking sheet, as these cookies are soft and can stick.
- Make sure to use pumpkin puree, not pumpkin pie filling, for the right consistency and sweetness.
Frequently Asked Questions (FAQ)
Can I use pumpkin pie filling instead of pumpkin puree?
Stick to pure pumpkin puree for this recipe—pumpkin pie filling has added sugar and spices that can throw off your flavor and texture.
How can I make these gluten-free?
Just use a 1:1 gluten-free flour blend in place of the all-purpose flour. Check all your labels to keep everything gluten-free.
Can I freeze the cookie dough?
Absolutely! Portion the dough, freeze it, then bake straight from the freezer, adding 1–2 minutes to the bake time.
What’s the best way to keep these cookies soft?
Store in an airtight container with a slice of bread or marshmallow. The added moisture keeps your cookies perfectly chewy.
How do I adjust the recipe for high altitude?
Reduce baking powder and soda by 1/4 teaspoon each and bump your oven temp by 15–25°F. Add a little more flour and keep an eye on the bake time—they might be done a bit sooner!
Cooking Tools You’ll Need
- Large mixing bowl
- Hand mixer or stand mixer
- Medium mixing bowl
- Whisk
- Cookie scoop or tablespoon
- Baking sheets
- Parchment paper or silicone baking mat
- Wire rack for cooling
If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend!
Pumpkin Pie Cookies
Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup chopped pecans (optional)
- 1/2 cup white chocolate chips (optional)
- Halal whipped cream or halal frosting for topping (optional)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add in the egg, vanilla extract, and pumpkin puree. Mix until well combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing for best texture.
- Fold in pecans and white chocolate chips, if using.
- Drop tablespoon-sized scoops of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes or until edges are set and centers look slightly underdone.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Optionally, top cooled cookies with halal whipped cream or frosting before serving.
