Delightfully Soft Chewy Pumpkin Pie Spice Cookies

As autumn leaves begin to fall and a crisp coolness fills the air, there’s a certain warmth that only the aroma of pumpkin spice can bring. Dive into the heart of fall flavors with these incredibly soft and wonderfully chewy pumpkin pie cookies, each perfectly crowned with a delicate dollop of fluffy whipped cream. These delightful treats are more than just cookies; they’re a comforting embrace of the season, designed to satisfy every last one of your pumpkin spice cravings!

Imagine the rich, creamy essence of a classic pumpkin pie, but in a convenient, handheld cookie form. That’s precisely what these cookies offer! The inspiration for these irresistible treats struck me after seeing countless pumpkin pie-themed cookies trending online. While they boast a filling reminiscent of traditional pumpkin pie, the format is entirely revolutionary. After perfecting our Crumbl copycat key lime pie cookies, I couldn’t shake the idea that a “pie cookie” would be the ultimate solution for those who find baking a full pie daunting, or for anyone seeking a more kid-friendly dessert option during festive gatherings like Thanksgiving. The result? Cookies that are absolutely to die for!

Of course, the popular Crumbl Cookies chain caught onto this brilliant concept as well, but now you have the ultimate recipe to recreate that beloved pumpkin pie Crumbl cookie experience right in your own kitchen. And if you ask us, our version is even better – but keep that a little secret! 🤫

Essential Ingredients & Tools for Perfect Pumpkin Pie Cookies

Crafting these exceptional pumpkin pie cookies involves two primary components: a soft, chewy cookie base and a luscious pumpkin pie filling. For an elevated experience, we highly recommend incorporating optional elements like crispy pie crust crumbles and a generous dollop of whipped cream, just as you would with a slice of traditional pumpkin pie. These additions come together to create the perfect, multi-textured pumpkin dessert bite! Here’s a detailed breakdown of what you’ll need to gather:

For the Soft & Chewy Cookie Base:

• Unsalted Butter: Crucial for richness and texture, ensure it’s softened but not melted or warm.
• Brown Sugar: Imparts a deep, molasses-like sweetness and contributes to the cookie’s signature chewiness.
• White Granulated Sugar: Provides essential sweetness and helps achieve that delightful crisp edge.
• Large Egg: Acts as a binder, giving the cookie base its essential structure and moisture.
• Pure Vanilla Extract: Enhances all the other flavors, adding a warm, aromatic note.
• All-Purpose Flour: The foundation of our cookie, providing the necessary bulk and structure.
• Cornstarch: This secret ingredient is key to achieving an incredibly chewy and tender cookie texture.
• Baking Powder: Works to leaven the dough, ensuring a fluffy and slightly risen cookie.
• Baking Soda: Reacts with acidic ingredients (like brown sugar) to further leaven the cookie, contributing to its soft interior.
• Fine Sea Salt: A vital flavor enhancer that balances the sweetness and brings out the best in every ingredient.
• Cinnamon Sugar: Used to coat the pie crust crumbles, adding an extra layer of warm spice and sweetness.
• Pre-made or Homemade Pie Crust: Crumbled and rolled around the cookie dough, this provides an irresistibly flaky, buttery texture and authentic pie flavor. This step is a game-changer!

For the Rich & Creamy Pumpkin Pie Filling:

• Pure Pumpkin Puree: Ensure you select 100% pumpkin puree, not the pre-spiced pumpkin pie filling, as we’ll be adding our own blend of spices.
• Maple Syrup: Contributes a natural, warm sweetness and a distinctive, complementary flavor that pairs beautifully with pumpkin.
• Granulated Sugar: Adds additional sweetness to balance the pumpkin’s earthiness.
• Cornstarch: Acts as a thickener, ensuring the pumpkin filling sets beautifully within the cookies during baking.
• Pure Vanilla Extract: Deepens the overall flavor profile of the filling.
• Unsalted Butter: Adds a luxurious richness and smooth texture to the pumpkin filling.
• Pumpkin Pie Spice Blend: The quintessential autumn spice blend, providing that characteristic warmth and cozy flavor.
• Homemade or Store-bought Whipped Cream: An essential topping for any pumpkin pie, and these cookies are no exception! It adds visual appeal, an extra layer of creaminess, and a delightful lightness.

You’ll find precise measurements and detailed instructions for each ingredient in the comprehensive recipe card located at the conclusion of this article. Keep scrolling to ensure you have everything you need for baking success!

How to Master the Art of Pumpkin Pie Cookies

Creating these delightful pumpkin pie cookies is a surprisingly straightforward process. We’ll begin by preparing the cookie dough, which serves as our pumpkin “pie crust.” This dough then chills, allowing us to simultaneously prepare the rich pumpkin pie filling. Once both components are ready, we’ll combine them and bake to golden perfection. For the complete, detailed recipe, please refer to the recipe card below. However, here’s a concise overview of the steps involved in making these fall favorites:

Step-by-Step for the Irresistible Cookie Base:

1. Cream the Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, cream the softened unsalted butter until it’s perfectly smooth. Gradually add the brown and white sugars, beating until the mixture is light, fluffy, and well combined, usually about 1 minute. Scrape down the sides of the bowl to ensure everything is incorporated. Next, beat in the large egg and vanilla extract until just combined.
2. Whisk the Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents and flavor enhancers.
3. Combine and Finish by Hand: Slowly add the dry ingredients to the wet ingredients in the mixer. Mix on low speed until the flour is about halfway incorporated. At this point, remove the bowl from the stand mixer and finish mixing the dough by hand using a sturdy wooden spoon. This prevents overmixing, which can lead to tough cookies.
4. Scoop, Roll, and Coat: Using a large cookie scoop (approximately 3-4 tablespoons per cookie), portion out 9-12 large cookie dough balls. Gently roll each portion into a smooth ball. For that authentic pie-like texture, generously roll these dough balls in a mixture of crumbled pie crust and cinnamon sugar, ensuring they are well coated.
5. Chill to Perfection: Cover the prepared cookie dough balls and place them in the refrigerator to chill for at least 30 minutes. Chilling is a crucial step that helps the cookies maintain their shape and develop a richer flavor profile.
6. Prepare for Baking: While the cookie dough chills, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
7. Form the “Pie” Indentations: Once the dough is chilled, remove it from the fridge. Arrange 4-6 cookie dough balls (depending on their size and your baking sheet capacity) on each prepared baking sheet, leaving ample space between them. Gently press down on the center of each dough ball with your thumb or the back of a spoon to create a shallow well or indentation. Then, use your fingers to carefully widen and shape this well, forming a cup-like depression in the center of each cookie.
8. Fill with Pumpkin Goodness: Carefully spoon about 1 ½ tablespoons of the prepared pumpkin pie filling into the center of each cookie’s indentation. Be mindful not to overfill or allow the filling to spread over the cookie edges. The goal is for the cookie dough to create a delightful “pie crust” border around the creamy pumpkin center, just like a miniature pumpkin pie.
9. Bake Until Golden: Bake the cookies for 12-14 minutes, or until the edges of the cookies are lightly golden, and the pumpkin pie filling appears set and slightly puffed.
10. Cool and Crown: Allow the freshly baked cookies to cool completely on the baking sheets before transferring them. Once cooled, pipe or spoon a dollop of whipped cream onto the center of each cookie, if desired, for the ultimate presentation and flavor experience.

For the Velvety Pumpkin Filling:

1. Whisk to Combine: In a medium-sized bowl, simply add all the ingredients for the pumpkin pie filling: pumpkin puree, maple syrup, granulated sugar, cornstarch, vanilla extract, unsalted butter, and pumpkin pie spice. Whisk vigorously until all ingredients are thoroughly combined and the mixture is smooth and uniform.

Pumpkin Puree vs. Pumpkin Pie Filling: Understanding the Key Distinction

When you’re perusing the baking aisle, it’s easy to confuse two seemingly similar canned pumpkin products: pumpkin puree and pumpkin pie filling. While both come in cans and boast a vibrant orange hue, they are distinctly different, and understanding this difference is crucial for the success of your pumpkin pie cookies.

Pumpkin puree is precisely what its name implies: 100% pure, cooked, and mashed pumpkin. It contains no added sugars, spices, or other ingredients. Its flavor is subtly sweet and earthy, providing a blank canvas for your culinary creations. For this specific recipe, you absolutely want to use pure pumpkin puree.

On the other hand, pumpkin pie filling is a ready-to-use mixture that has already been sweetened and spiced with traditional pumpkin pie spices (like cinnamon, nutmeg, ginger, and cloves). While convenient for making a quick pumpkin pie, using this in our recipe would result in an overly sweet and intensely spiced filling, as our recipe already accounts for adding the perfect balance of sugars and spices. Always double-check your can to ensure it clearly states “100% Pure Pumpkin” to achieve the desired flavor and consistency for these delectable cookies.

Maximizing Flavor: Creative Uses for Extra Pie Crust

Never let a good pie crust go to waste! The beauty of these pumpkin pie cookies is that they actually benefit from leftover pie crust, adding an incredible dimension of flavor and texture. Often, when I’m making single-crust desserts like our classic pumpkin pie or a rich Southern pecan pie, I’m left with half a pie crust. Instead of discarding it, I transform it into delightful additions. One method is to cut out decorative shapes, like autumn leaves, and bake them with a sprinkle of cinnamon sugar for a simple, sweet snack. Alternatively, and highly recommended for this recipe, you can crumble and bake the leftover crust, then mix it with cinnamon sugar to create those craveable pie crust crumbles that coat our cookie dough. This technique infuses the cookies with an unparalleled flaky, buttery flavor and texture, truly making them taste like a miniature pie. There’s always a delicious way to make the most of pie crust!

Why You’ll Absolutely Adore This Pumpkin Pie Cookie Recipe

It’s hard to pinpoint just one reason why this pumpkin pie cookie recipe will become your new fall favorite. Let’s explore the many reasons why you’ll fall in love with these exceptional treats:

1. All the Flavor, Half the Effort: Experience the complete, comforting textures and authentic flavors of a classic pumpkin pie without the intricate process, extensive chilling, and lengthy baking time typically required for a full pie. These cookies deliver big on taste with minimal fuss.
2. Kid-Friendly Perfection: Unlike a slice of pie that can be messy, cookies are inherently more approachable and enjoyable for children of all ages. This makes them a fantastic, less-fuss dessert for family dinners, school lunches, or holiday celebrations where little hands are involved.
3. Homemade Crumbl Copycat: Craving those popular Crumbl copycat cookies? This recipe allows you to recreate that gourmet, bakery-style experience in the comfort of your own kitchen, often at a fraction of the cost and with the satisfaction of a homemade treat.
4. Bursting with Autumnal Spice: When the leaves start to change and a chill enters the air, there’s nothing quite like the warm, aromatic embrace of pumpkin spice flavors. These cookies are absolutely brimming with those beloved seasonal notes, making them the quintessential autumn indulgence.
5. Perfect for Any Occasion: Whether it’s a casual weeknight treat, a festive fall gathering, a holiday party, or simply a cozy evening by the fire, these cookies are versatile enough for any occasion. They’re easy to transport and share, making them a crowd-pleasing dessert.

Expert Tips for Crafting Pumpkin Pie Cookie Perfection

Achieving bakery-quality pumpkin pie cookies is simple with a few insider tips:

• Chill the Dough Thoroughly: This is a non-negotiable step! Chilling the cookie dough for at least 30 minutes (and up to 24 hours) is essential. It prevents the cookies from spreading too much in the oven, ensuring they maintain their thick, chewy texture and the integrity of their “pie crust” edges.
• Mind the Wells, Don’t Make Them Too Thin: When creating the indentations in the cookie base for the pumpkin filling, aim for a shallow, sturdy well. If the base of the well is too thin, the filling might seep through or cause the cookie to become soggy. You just need enough space to comfortably hold the filling without compromising the cookie’s structure.
• Parchment Paper is Your Best Friend: Always line your baking sheets with parchment paper or silicone baking mats (like Silpat). This prevents the cookies from sticking to the pan, promotes even browning, and makes for effortless cleanup.
• Give Your Cookies Room to Breathe: Resist the urge to overcrowd your baking sheets. Place only 4-6 cookie dough balls per sheet, depending on their size. Cookies need plenty of space to spread slightly and bake evenly. Overcrowding can lead to uneven baking and cookies sticking together, compromising their beautiful shape and texture. Since you’re not typically making dozens of these large cookies at once, you can easily use multiple sheets if needed.
• Don’t Overbake the Filling: The pumpkin filling should appear set and slightly puffed, but still have a hint of moisture. Overbaking can dry out the filling, affecting its creamy texture. Keep an eye on them starting around the 12-minute mark.

Optimal Storage Solutions for Your Delicious Cookies

To enjoy your pumpkin pie cookies at their best, proper storage is key:

• Refrigeration for Short-Term Storage: Due to their creamy pumpkin filling, baked cookies should be stored in an airtight container in the refrigerator. However, consume them within 1-2 days. If stored longer than a day, the moisture from the filling can cause the cookie base to become soggy. For best results, place sheets of parchment paper between layers of cookies to prevent them from sticking.
• Freezing for Extended Freshness: These cookies freeze beautifully for up to 1 month. To freeze, arrange the cooled cookies in a single layer on a baking sheet and flash freeze them for about an hour until solid. Once firm, transfer them to a freezer-safe airtight container, placing parchment paper between each layer to prevent sticking.
• Defrosting & Enjoying Frozen: To defrost, simply remove the desired number of cookies from the freezer and let them sit at room temperature for approximately one hour. For a unique treat, many find these cookies surprisingly delicious when enjoyed straight from the freezer! Alternatively, for a truly indulgent experience, crumble them into milkshakes for an epic fall dessert. Yowza!

Lately, I’ve been on an exciting journey of transforming classic pie and fruit crisp desserts into irresistible cookies, and it’s been so much fun! If you haven’t already, you absolutely must try our key lime pie cookies or our delightful peach crisp cookies. Make them immediately – you won’t regret it! And keep an eye out for our upcoming banana cream pie cookies and apple crisp cookies, which are sure to become new favorites.

Master the art of making these incredibly soft, chewy, and spiced pumpkin pie cookies. They are the perfect addition to any fall gathering, holiday party, or cozy evening, promising to be a resounding hit with all your friends and family!

Discover More Irresistible Pumpkin Dessert Recipes:

• The Best Chewy Pumpkin Cookies
• Paula Deen’s Pumpkin Gooey Butter Cake
• Classic Pumpkin Bread
• Crumb Pumpkin Muffins (Costco Copycat)
• Perfect Pumpkin Roll
• Pumpkin Banana Bread
• Swirled Pumpkin Cheesecake

Soft and Chewy Pumpkin Pie Cookies

By Sweet Basil

Prep35 mins

Cook35 mins

Total1 hr 10 mins

Servings9-12 cookies

Indulge in the flavors of fall with these soft and chewy pumpkin pie cookies topped with a dollop of whipped cream. Perfect for satisfying your pumpkin spice cravings!

Ingredients

Cookie Base

• 1/2 Cup Unsalted Butter, softened, not warm
• 1/2 Cup Brown Sugar
• 1/3 Cup White Sugar
• 1 Large Egg
• 1 teaspoon Vanilla
• 1 ¾ Cups Flour
• 1 teaspoon Cornstarch
• 1 teaspoon Baking Powder
• 1/4 teaspoon Baking Soda
• 1 teaspoon Salt
• 1/4 Cup Cinnamon Sugar
• Pie Crust, crumbled

Pumpkin Pie Filling

• 2/3 Cup Pumpkin Puree, NOT pumpkin pie filling
• 1/4 Cup Maple Syrup
• 1/4 Cup Sugar
• 2 teaspoons Cornstarch
• 1 teaspoon Vanilla Extract
• 2 Tablespoons Unsalted Butter
• 1/2 teaspoon Pumpkin Pie Spice
• Whipped Cream, for garnish

Instructions

For the Cookie Base

1. Cream the butter until smooth then add the sugars and beat until fluffy and smooth, about 1 minute.
2. Scrape the sides of the bowl down and mix in the vanilla and egg.
3. In a bowl, whisk together the dry ingredients. Pour the dry ingredients into the mixer and mix until 1/2 the flour is incorporated then switch to a wooden spoon and gently fold together.
4. Using a large cookie scoop, scoop out 9-12 large cookies then roll into a ball. Then roll them in crumbled pie crust mixed with cinnamon sugar.
5. Place the cookie dough balls into the refrigerator for 30 minutes.
6. While the dough chills, make the pumpkin pie filling. See section below.
7. Pull the cookie dough balls out of the fridge and place 4-6 balls on a baking sheet lined with parchment paper.
8. Preheat oven to 350 degrees F.
9. Slightly press each dough ball down, using your thumb to make an indent in the center of each cookie and then use your fingers to spread the dough out and make the indent larger.
10. Spoon about 1 ½ Tablespoons of the pumpkin pie filling into the center of each cookie making sure that it does not cover the cookie edges.
11. Bake the cookies for 12-14 minutes, or until the pumpkin pie filling starts to set. Set aside to cool and pipe whipped cream on.

For the Pumpkin Filling

1. Add all the ingredients together in a medium bowl and whisk to combine.

Nutrition

Serving: 1cookie, Calories: 362kcal, Carbohydrates: 58g, Protein: 3g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 52mg, Sodium: 304mg, Potassium: 158mg, Fiber: 1g, Sugar: 37g, Vitamin A: 3244IU, Vitamin C: 1mg, Calcium: 55mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.