Pumpkin Pie Cookies Decorated

Pumpkin Pie Cookies Decorated

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Pumpkin pie slice sugar cookies mini or large decorated with
Pumpkin pie slice sugar cookies mini or large decorated with from www.etsy.com

As the leaves change and the air turns crisp, it’s time to embrace all things pumpkin. And what better way to do so than with a batch of pumpkin pie cookies decorated with all the fall fixings? These cookies are a fun and festive way to celebrate the season, and they’re sure to be a hit with both kids and adults alike. So grab your apron and let’s get baking!


  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt


  1. In a large bowl, cream together the butter and sugar until light and fluffy.
  2. Add the pumpkin puree, egg, and vanilla extract, and mix until well combined.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
  4. Add the dry ingredients to the wet ingredients, and mix until just combined.
  5. Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
  6. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
  7. Roll the dough into balls, about 1 tablespoon each, and place them on the prepared baking sheet.
  8. Bake for 12-15 minutes, or until the edges are lightly golden brown.
  9. Remove from the oven and let cool completely on the baking sheet.
  10. Once the cookies are cool, decorate them with your favorite fall toppings, such as cream cheese frosting, caramel drizzle, chopped nuts, or candy corn.
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Nutritional Information

Serving Size: 1 cookie
Calories: 120
Total Fat: 6g
Saturated Fat: 4g
Cholesterol: 25mg
Sodium: 85mg
Total Carbohydrates: 16g
Dietary Fiber: 0g
Sugar: 9g
Protein: 1g

Cooking Time

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 1 hour (including refrigeration time)


  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper
  • Cooking spray (optional)
  • Plastic wrap
  • Cooling rack
  • Decorating supplies (frosting, sprinkles, etc.)

Serving Suggestions

These pumpkin pie cookies are a delicious treat on their own, but they’re even better when decorated with your favorite fall toppings. Serve them at your next Halloween or Thanksgiving gathering, or package them up as a sweet gift for friends and family.


Feel free to get creative with your pumpkin pie cookies by adding in your favorite mix-ins, such as chocolate chips, dried cranberries, or chopped nuts. You can also experiment with different frostings and decorations to make them your own.


  • If you don’t have pumpkin puree on hand, you can substitute with an equal amount of applesauce or mashed banana.
  • If you’re looking for a healthier option, you can substitute half of the all-purpose flour with whole wheat flour or almond flour.
  • If you’re allergic to nuts, simply omit them from the recipe or substitute with a different topping.


Store these pumpkin pie cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months.


  • Make sure your butter is softened to room temperature before starting the recipe to ensure a smooth and creamy dough.
  • Refrigerating the dough before baking helps it to firm up and hold its shape better in the oven.
  • When rolling the dough into balls, use a cookie scoop or your hands to ensure they’re all the same size for even baking.
  • Get creative with your decorating! Use different colors, shapes, and textures to make your pumpkin pie cookies stand out.
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This recipe makes about 24 cookies, but can easily be doubled or halved depending on your needs. Feel free to adjust the spices to your liking for a more or less pumpkin-y flavor.

Frequently Asked Questions

Can I make these cookies ahead of time?
Yes! You can make the dough ahead of time and store it in the refrigerator for up to 2 days before baking. You can also freeze the baked cookies for up to 3 months.

Can I use canned pumpkin pie filling instead of pumpkin puree?
No. Canned pumpkin pie filling contains added sugar and spices, which will throw off the balance of the recipe. Make sure to use pure pumpkin puree for best results.

Can I substitute margarine for butter?
We don’t recommend it. Butter provides a richer and creamier flavor that margarine just can’t match.

Personal Thoughts

These pumpkin pie cookies are the perfect way to get into the fall spirit. They’re soft, chewy, and packed with warm spices and pumpkin flavor. And the best part? You can decorate them however you like! I love topping mine with cream cheese frosting and a sprinkle of cinnamon. Give them a try and see how creative you can get!

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