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Pumpkin Pie Cookies That Will Surprise Your Taste Buds

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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.

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

  1. In a medium bowl, whisk flour, baking powder, baking soda, spices, and salt.
  2. In a large bowl, beat butter and sugars until fluffy. Mix in pumpkin, egg, and vanilla until combined.
  3. Gradually add dry ingredients and mix until just combined. Chill dough for 30 minutes.
  4. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
  5. Scoop dough (1½ Tbsp each) onto sheets, flatten slightly. Bake 12–14 minutes until edges set.
  6. Cool on sheets 5 minutes, then transfer to rack.
  7. 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

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