How long should Pumpkin Pie Cookies cool before serving?

Let your Pumpkin Pie Cookies cool on the baking sheet for at least 10 minutes after coming out of the oven. This helps the pumpkin filling set and gives the cookie base time to firm up. Once they’re slightly set, transfer them to a wire rack to cool completely—about another 15 minutes. The cookies are best enjoyed at room temperature, when the flavors have settled and the texture is perfectly soft. If you’re in a hurry, you can pop them in the fridge for 10 minutes to speed things up, but try not to skip the initial cooling on the tray.

Can I make Pumpkin Pie Cookies with just two ingredients?

Not quite—these Pumpkin Pie Cookies have a few more ingredients to deliver that classic pumpkin pie flavor in every bite. Most two-ingredient recipes use cake mix and pumpkin puree, which creates a different texture and taste. My recipe includes graham cracker crumbs, brown sugar, and pumpkin pie spice for that nostalgic, bakery-style cookie. While shortcuts are fun, the extra ingredients truly make these cookies taste like a tiny slice of pumpkin pie. If you’re looking for easy, the steps here are straightforward and totally doable for any home baker.

How long do Pumpkin Pie Cookies last in the fridge?

Store your Pumpkin Pie Cookies in an airtight container in the fridge, and they’ll stay fresh for up to 5 days. The pumpkin filling keeps the cookies moist, so refrigeration helps maintain their soft texture and prevents spoilage. To enjoy, let them sit at room temperature for about 10 minutes before serving, or warm them gently in the microwave for a bakery-fresh feel. If you want to keep them longer, you can freeze them for up to 2 months. Just be sure to separate layers with parchment paper to prevent sticking.

Why do these cookies taste like real pumpkin pie?

The secret lies in the combination of pumpkin puree, pumpkin pie spice, and a buttery graham cracker base—just like the classic dessert. The cookie dough mimics pie crust, while the creamy filling brings all the warmth and spice of a traditional pumpkin pie. Baking the cookies partially before adding the filling ensures both parts bake up perfectly together. Every bite gives you that familiar fall flavor, wrapped in a cozy, handheld treat. It’s like a slice of pumpkin pie you can eat with your hands—no fork required!

Pumpkin Pie Cookies Recipe – Soft, Spiced, and Perfect

Name: Pumpkin Pie Cookies: Soft, Spiced Bites That Taste Like Fall
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, at room temperature; 1/4 cup granulated sugar; 1/2 cup packed light brown sugar; 1 large egg, at room temperature; 2 teaspoons vanilla bean paste; 1 1/4 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 1/2 cups graham cracker crumbs; 1/3 cup pumpkin puree; 3 tablespoons packed light brown sugar; 1 large egg; 1 tablespoon evaporated milk or cream; 1 tablespoon all-purpose flour; 1 teaspoon pumpkin pie spice

Description

Soft, buttery cookies with a graham cracker base and creamy pumpkin filling—like pumpkin pie in every bite.

Ingredients

Scale

1/2 cup unsalted butter, at room temperature

1/4 cup granulated sugar

1/2 cup packed light brown sugar

1 large egg, at room temperature

2 teaspoons vanilla bean paste

1 1/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups graham cracker crumbs

1/3 cup pumpkin puree

3 tablespoons packed light brown sugar

1 large egg

1 tablespoon evaporated milk or cream

1 tablespoon all-purpose flour

1 teaspoon pumpkin pie spice

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Instructions

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.

2. In a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and 1/2 cup brown sugar on low speed to combine, about 1 minute.

3. Scrape down the bowl, add 1 egg and vanilla bean paste, and beat until combined.

4. Add 1 1/4 cups flour, graham cracker crumbs, baking powder, and salt. Mix on low speed until just combined and no streaks of flour remain.

5. Use a 2-ounce cookie scoop to portion the dough. Roll into balls and place on prepared baking sheet, spacing 2 inches apart.

6. Press your thumb into the center of each dough ball to make a wide divot.

7. Bake cookies for 5 minutes.

8. While cookies bake, whisk together pumpkin puree, 3 tablespoons brown sugar, 1 egg, evaporated milk, 1 tablespoon flour, and pumpkin pie spice in a small bowl.

9. Remove cookies from oven after 5 minutes and reshape the divots using the back of the cookie scoop or a 1/4 cup measure.

10. Spoon about 2 teaspoons of pumpkin filling into each cookie center.

11. Return cookies to oven and bake for 9 to 11 minutes, until cookies are golden and filling is set.

12. Let cookies rest on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

13. Optionally, top cooled cookies with a dollop of whipped cream before serving.

Notes

Make sure butter and eggs are at room temperature for best mixing.

Filling may spill slightly if overfilled—use about 2 teaspoons per cookie for best results.

Prep Time: 30
Cook Time: 15
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 173 kcal
Sugar: 14 g
Sodium: 151 mg
Fat: 6 g
Saturated Fat: 4 g
Unsaturated Fat: 1.5 g
Trans Fat: 0 g
Carbohydrates: 27 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 39 mg