If you love the creamy warmth of pumpkin pie but want something small, soft, and snackable, these mini pumpkin pie cookies are such a treat. They’re tender, lightly spiced, and taste like little bites of autumn comfort. Perfect for fall cravings or quick gifting.
Ingredients
- ½ cup pumpkin purée
- ¼ cup softened butter
- ¼ cup brown sugar
- ¼ cup white sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp pumpkin pie spice
- Pinch of salt
Optional swaps:
• Use all brown sugar for deeper caramel notes
• Replace pumpkin pie spice with extra cinnamon if needed
Step
- In a bowl, cream butter, brown sugar, and white sugar until soft and fluffy it should look light and creamy.
- Mix in pumpkin purée, egg yolk, and vanilla. The batter may seem loose at first; that’s totally normal.
- In a separate bowl, whisk flour, baking soda, cinnamon, nutmeg, pumpkin pie spice, and salt.
- Gently fold the dry ingredients into the wet mixture. The dough will be soft and slightly sticky perfect for tender cookies.
- Scoop mini tablespoons of dough onto a lined baking sheet and flatten slightly with your fingertips.
- Bake at 350°F for 8–10 minutes, just until the edges look set. Don’t overbake softness is the goal.
- Let the cookies cool for 5 minutes; they firm up into pillowy little bites.
Chef’s Tips
- Chilling the dough for 10 minutes helps make the cookies puffier and easier to handle.
- If your cookies spread too much, add 1 extra tablespoon of flour to the next batch.
- Store them in an airtight container they stay soft for days thanks to the pumpkin.
Variations
- Sugared Tops: Sprinkle with cinnamon sugar before baking for a sparkly finish.
- Cream Cheese Drizzle: Mix 2 tbsp cream cheese with powdered sugar and a splash of milk, then drizzle on top.
- Chocolate Chip Twist: Add ¼ cup mini chocolate chips for a cozy pumpkin–chocolate combo.