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Bakery-Style Pumpkin Pie Cookies

Close-up of freshly baked pumpkin pie cookies topped with creamy frosting on a cooling rack.
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Create soft and chewy pumpkin pie cookies with a creamy frosting, perfect for fall gatherings. These bakery-style cookies capture the essence of pumpkin pie.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 (15 ounce) can pumpkin puree
  • 3 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • For the Frosting:
  • 8 ounces cream cheese, softened
  • ½ cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons milk

Instructions

  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.
  3. In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Cover the dough and chill for at least 1 hour. This helps the cookies hold their shape.
  6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies. You want them to be about 1 inch thick.
  8. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  10. While the cookies cool, prepare the frosting. In a medium bowl, beat together the softened cream cheese and butter until smooth.
  11. Gradually add the powdered sugar and vanilla extract, beating until combined.
  12. Add milk, one tablespoon at a time, until the frosting reaches your desired spreading consistency.
  13. Once the cookies are completely cool, spread or pipe the frosting onto the tops.

Notes

  • For a stronger pumpkin flavor, you can add an extra teaspoon of pumpkin pie spice to the dough.
  • Chill the dough for longer if you prefer a thicker cookie.
  • These cookies are delicious served with a glass of milk or a warm beverage.
  • Store frosted cookies in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://letsmakecookies.com/pumpkin-pie-cookies/