Can I make these pumpkin pie cookies gluten‑free?

Yes! Use a 1:1 gluten‑free baking blend in place of all‑purpose flour. The texture may vary slightly, but the flavor stays wonderfully fall‑forward.

Can I make the cookie dough ahead or freeze it?

Absolutely! You can refrigerate the dough for up to 3 days or freeze for up to 3 months. Bake directly from frozen—just add a minute or two to the baking time.

Why did my cookies spread too much when baking?

Dough needs to be chilled for at least 30 minutes—this prevents excessive spreading. Also, ensure your butter is properly softened—not melted.

How can I reduce the sugar in these cookies?

Try using coconut sugar instead of brown sugar, and reduce granulated sugar to ⅔ cup. Add extra pumpkin pie spice to boost flavor without added sugar.

What’s the best way to store frosted pumpkin pie cookies?

Store unfrosted cookies in an airtight container with a slice of bread to maintain freshness and moisture. Frost them just before serving, especially if storing them in the fridge.

Pumpkin Pie Cookies That Will Change How You Bake This Fall 2025

Pumpkin Pie Cookies That Will Surprise Your Taste Buds

Print Recipe

All the cozy, spiced flavor of pumpkin pie in a portable cookie! These Pumpkin Pie Cookies are tender, warmly spiced, and topped with dreamy cream‑cheese frosting—a fall treat you’ll want to keep on repeat.

Author: Harmony
Prep Time: 20 minutes
Cook Time: 12–14 minutes per batch
Total Time: 1 hour 30 minutes
Yield: Around 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cookies:
2½ cups all‑purpose flour
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
¼ tsp ground cloves
½ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
½ cup packed brown sugar
1 cup pumpkin puree (not pie filling)
1 large egg
1 tsp vanilla extract
Cream‑Cheese Frosting:
4 oz cream cheese, softened
2 tbsp unsalted butter, softened
1½ cups powdered sugar
1 tsp vanilla extract
¼ tsp ground cinnamon

Instructions

In a medium bowl, whisk flour, baking powder, baking soda, spices, and salt.
In a large bowl, beat butter and sugars until fluffy. Mix in pumpkin, egg, and vanilla until combined.
Gradually add dry ingredients and mix until just combined. Chill dough for 30 minutes.
Preheat oven to 350°F (175°C). Line baking sheets with parchment.
Scoop dough (1½ Tbsp each) onto sheets, flatten slightly. Bake 12–14 minutes until edges set.
Cool on sheets 5 minutes, then transfer to rack.
Beat frosting ingredients until smooth and fluffy. Frost cooled cookies and sprinkle with cinnamon.

Notes

Store cookies unfrosted in an airtight container with a slice of bread to retain moisture. Dough can be refrigerated for 3 days or frozen for up to 3 months. Frost after thawing for best results.

Nutrition

Serving Size: 1 cookie
Calories: 165
Sugar: 17g
Sodium: 120mg
Fat: 6g
Saturated Fat: 3.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 0.5g
Protein: 2g
Cholesterol: 25mg

Keywords: pumpkin pie cookies, fall cookies, pumpkin spice cookies, easy holiday cookies, pumpkin treats, flavored cookies, cream cheese frosting cookies

Find it online: https://harmonymeal.com/pumpkin-pie-cookies-2/