Pumpkin Pie Cookies

These beautiful pumpkin pie cookies have a sugar cookie taste with a hint of pumpkin spice.ย 

pumpkin sugar cookies


Pumpkin pie and Thanksgiving just seem to go together. I don’t know what I would do if our Thanksgiving didn’t include a big tub of whipping cream to place a dollop of whipped cream on top of a pumpkin spice filled pie.

sugar cookie

This variation is a spin off the classic pumpkin pie. I found the recipe on Sweet Sugarbelle. She has the most beautiful dessert recipes. I really have a hard time making anything look as nice the pictures I see. I’ve had plenty of cake and cookie flops in my days. I had visions of ruining these and disappointing ย little 8-10 year old boys dreams of sweet cookies waiting for them at the end of a long pack meeting where they’ve sat wedged between two parents for an hour. That’s torture to a boy. Sitting and parents.

These turned out great. I didn’t use all the fancy tips that the original tutorial offered. I used a ziploc bag. I also used natural vegetable based dyes from Nature’s Flavors. That’s it! They didn’t come out perfect, but they did come out nice looking.

The boys loved them, and they even knew what they were! Bonus, right?

Pumpkin Pie Cookies

Rating: 51

Yield: 4 dozen 2 inch cookies

These beautifully themed mini pumpkin pie cookies will delight at any event you host this holiday season!


    For the Cookies:
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cup powdered sugar
  • 1 egg
  • 1 tbsp canned pumpkin (not pumpkin pie spice)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 2 1/2-2 3/4 cup unbleached all purpose flour (you can do a mix of white whole wheat and all purpose flour (which I did) and it turns out just fine)
  • 2 tsp baking powder
  • 3/4 tsp salt
  • For the Frosting:
  • 5 cups powdered sugar
  • 6 tbsp water
  • 2 tbsp butter
  • 4 tbsp honey or corn syrup
  • 1 tsp vanilla
  • 1/2 tsp salt


    To Make the Cookies:
  1. Preheat oven to 400 degrees.
  2. In a mixing bowl, stir together the spices, flour, baking powder and salt. Set aside.
  3. In a small bowl, beat together the egg and pumpkin. Set aside.
  4. In the bowl of a mixer, beat the butter and sugar on medium speed for 2-3 minutes. (Start the mixer on low than gradually move the speed up as the powdered sugar mixes with the butter, otherwise you will have a poof of powdered sugar all over your counter. Yes, I've done that).
  5. Once butter and sugar are fluffy, turn mixer to low and gradually add in the egg and pumpkin mixture. Stop and scrape the bowl if necessary, then continue mixing until smooth. Slowly begin to add in the flour and spice mixture and continue stirring until most of the dough sticks to the paddle. Pinch a small piece of dough lightly between your fingers. If it sticks, add a little more flour to the mixture. You want the dough to have a little give, but not stick to your fingers.
  6. Cut off two pieces of plastic wrap or parchment paper. Stick the dough between the two pieces and roll out the dough until it is 1/4 inch thick. Use flour to dust the plastic wrap or parchment paper if needed in order to make sure the dough doesn't stick. Using a large cup, cut the dough, then use a knife to cut the dough into pie shaped slices.
  7. Place the cookies on a lightly greased baking sheet and cook for 7-8 minutes. Remove from oven and allow to cool completely before frosting.
  8. To Make the Frosting:
  9. In a mixing bowl, blend all ingredients until mixture becomes shiny. Divide the dough into thirds with a larger portion being devoted to the orange and brown, the medium portion to the yellow/tan color and the smallest portion to the white.
  10. Using your dyes, tint the cookies to the desired color. To the orange and brown I added 1/4 tsp of cinnamon to give the cookies that flecked pumpkin pie look. If using natural dyes it will be harder to achieve that deep brown color.
  11. Using a piping bag, squirt bottle or ziploc bag with the corner snipped off, pipe the outline of the orange and brown around the entire triangle of the cookie. Flood the interior portion of the cookie with more color and use a toothpick to remove any bubbles. Allow the "pumpkin pie" portion to set up before continuing. Using your yellow/tan color, make a wavy pattern on the straight edge of the cookie. With the white frosting, make a dollop in the center of the cookie to resemble whipped cream. Allow the cookies to fully set up for two hours or overnight before stacking.

Note: The original frosting recipe calls for corn syrup. I left it in the recipe for those who do use corn syrup. I use honey as a replacement and it works just fine.

Cookie Recipe Adapted from Sweet SugarBelle

Frosting Recipe From BurntApple, “Anti Royal Icing”

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  1. Your little “pie” cookies are adorable! Perfect for Thanksgiving! ๐Ÿ™‚

  2. these are adorable! I have a hard time making things look as good as they do in photos, but I would say you nailed it!

  3. Oh yummo! We don’t have canned pumpkin here – would baked pumpkin work too? ๐Ÿ™‚

  4. Really cute. I love mini things.

  5. These cookies are so cute! I agree…pumpkin pie and Thanksgiving just go together.

  6. What a fun idea! I’m having a Thanksgiving playgroup this week and these would be great. I’d love to have you come share on the weekend re-Treat link party that ends tonight – http://www.playpartypin.com/2013/11/weekend-re-treat-link-party-43.html.

    Britni @ Play. Party. Pin.

  7. Thanks for linking to Saturday Dishes. These are cute.

    Wishes for tasty dishes,

  8. Your pie cookies are so cute!

  9. Hi! Just wanted to let you know that this post is featured on the weekend re-Treat link party this week. Thanks for linking up and hope to see you again tonight at 7PM EST.


  10. These are the cutest cookies I have ever seen!! I would love for you to share them at the Krafty Inspiration Thursday Link Party http://kraftycardsetc.com/2013/11/krafty-inspiration-thursday-link-party-18.html
    Thanks for the inspiration!

    • Dropping by to let you know that I’ve featured this recipe at my Thanksgiving Dessert Round-up and Linky. I would love for you to stop over and share all your other great Thanksgiving dessert ideas. http://wp.me/p3YqkX-qP
      Happy Thanksgiving!
      Maria @ Krafty Cards etc.

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