These pumpkin pie cookies are soft, chewy, and full of warm spices. They have a nice pumpkin flavor and are perfect for fall treats. You can even add a sprinkle of cinnamon for extra flair!
Honestly, they remind me of enjoying pumpkin pie without even needing a fork! I love giving them away to friends—I like to call them “cookie hugs.” 🍪🤗
Making these cookies is a breeze. Just mix, scoop, and bake! They’re great with a warm drink while enjoying cozy moments. Who can resist that pumpkin goodness?
Key Ingredients & Substitutions
Butter: Unsalted butter is ideal for controlling saltiness. If you’re out of butter, coconut oil can be a good dairy-free substitute, yielding a slightly different texture.
Pumpkin Puree: Make sure to use pure pumpkin puree, not pie filling. If you have a can of butternut squash puree, that’s a great substitute!
Spices: The warm spices—cinnamon, ginger, nutmeg, and cloves—give the cookies their cozy flavor. Feel free to adjust the amounts based on your taste or replace them with a pre-mixed pumpkin pie spice blend.
Flour: The recipe calls for all-purpose flour, but using whole wheat flour could add a nutty flavor. Just keep in mind it may alter the texture slightly.
Mix-ins: White chocolate chips or chopped pecans are fantastic additions. If you prefer a nut-free version, simply omit the nuts. Dark chocolate chips can also be a delicious substitute!
How Do I Achieve the Perfect Cookie Texture?
To get those soft and chewy cookies, it’s all about mixing and baking. Here are some tips:
- Ensure your butter is softened but not melted to create the right texture when creaming with sugar.
- Do not overmix the cookie dough after adding the dry ingredients. This helps keep the cookies tender.
- Bake just until the edges are set and the center appears slightly underbaked. Carryover baking will firm them up as they cool.
- Let the cookies rest on the baking sheet for 5 minutes before moving them to a cooling rack. This helps maintain their soft texture.
The Best Crumbl-Style Pumpkin Pie Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Optional: 1 cup white chocolate chips or chopped pecans (for mixing in or topping)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and around 12 minutes of baking time. Allow for a cooling period of about 5 minutes on the baking sheet before transferring to a wire rack. In total, you’ll spend about 30 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). While it’s heating up, line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Cream the Butter and Sugar:
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
3. Add Wet Ingredients:
Next, beat in the egg, then add the pumpkin puree and vanilla extract. Mix everything together until it’s well combined and smooth.
4. Mix Dry Ingredients:
In another bowl, whisk together your flour, ground cinnamon, ground ginger, nutmeg, ground cloves, baking powder, baking soda, and salt. This will ensure even distribution of the spices and leavening agents.
5. Combine the Mixtures:
Slowly add the dry ingredients to your wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the cookies tough.
6. Add Optional Ingredients:
If you’re using white chocolate chips or chopped pecans, gently fold them into the dough now for added flavor and texture.
7. Scoop the Cookies:
Using a cookie scoop or a spoon, drop tablespoon-sized balls of dough onto the prepared baking sheet. Make sure to space them about 2 inches apart, so they have room to spread while baking.
8. Bake the Cookies:
Place the baking sheet in your preheated oven and bake for 10-12 minutes. The edges should be set while the centers remain soft.
9. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. This helps them firm up a bit before moving them.
10. Enjoy!
Transfer the cookies to a wire rack to cool completely. Once they’re ready, serve them up and enjoy the delicious, warm flavors of pumpkin pie in cookie form!
These cookies are soft, chewy, and filled with cozy fall spices, very similar to the popular Crumbl-style pumpkin pie cookies. Perfect for sharing (or enjoying all by yourself)! 🍂🍪
Frequently Asked Questions (FAQ)
Can I Substitute the Pumpkin Puree?
Yes! You can use butternut squash puree as a substitute for pumpkin puree. Just ensure it’s plain puree and not mixed with any sweeteners or spices.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want them to last longer, you can refrigerate them for up to a week or freeze for up to 3 months.
What Can I Use Instead of White Chocolate Chips?
If you’re looking for alternatives, dark chocolate chips, milk chocolate chips, or pecans are all delicious options! You can also omit them altogether for a classic pumpkin cookie flavor.
Can I Make These Cookies Ahead of Time?
Absolutely! You can prepare the cookie dough and refrigerate it for up to 2 days. Just scoop and bake as directed when you’re ready to enjoy fresh cookies!