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    Home » Blog » Desserts » Pumpkin Pie Cookies

    Pumpkin Pie Cookies

    November 11, 2013 by burntapple 23 Comments

    Pumpkin pie is a quintessential fall dessert, but what if you could have that same great taste in the form of a cookie? With pumpkin pie cookies, you can! These cookies are a delicious treat that are perfect for fall gatherings or as an after-dinner dessert.

    pumpkin pie cookies
    pumpkin pie cookies

    Getting Started Making Your Pumpkin Pie Cookies

    Release your inner cookie decorator! I am NOT a fan of decorating cookies although I do love watching cookies get decorated on YouTube videos. But once a year when I make these, the cookies do seem really cathartic.

    Let's enjoy the aromas of your kitchen and bring out that inner baker- it's time to make some tasty treats! With this easy recipe you can have delicious, homemade pumpkin pie cookies any time!

    Ingredients

    Before starting your pumpkin pie cookie adventure, be sure to have all the necessary ingredients on hand. For the cookies you will need:

    • 1 cup (2 sticks) unsalted butter, softened
    • 1 ½ cup powdered sugar
    • 1 egg
    • 1 tbsp canned pumpkin (not pumpkin pie spice)
    • ½ tsp ground cinnamon
    • ¼ tsp ground nutmeg
    • ¼ tsp ground ginger
    • â…› tsp ground cloves
    • 2 ½-2 ¾ 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
    • ¾ tsp salt

    To make the frosting you will want to make sure you have:

    • 5 cups powdered sugar
    • 6 tbsp water
    • 2 tbsp butter
    • 4 tbsp honey or corn syrup
    • 1 tsp vanilla
    • ½ tsp salt

    Preheat your oven to 350 degrees

    Begin by preheating the oven to 350 degrees Fahrenheit. This temperature is optimal for your pumpkin pie cookies to bake evenly and thoroughly. Line a baking sheet with parchment paper, lightly spray it with oil or butter, then set aside. This will ensure that the cookies do not stick. If you don't have parchment paper, you can use non-stick cooking spray on the baking sheet instead.

    pumpkin pie sugar cookies
    pumpkin pie sugar cookies

    Making the Cookies:

    To make the pumpkin pie cookies:

    1. In a mixing bowl, stir together the spices, flour, baking powder and salt. Set aside.
    2. In a small bowl, beat together the egg and pumpkin. Set aside.
    3. 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).
    4. 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.
    5. 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 ¼ 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.
    6. 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.

    Time to Frost Your Cookies!

    My favorite time! (once a year only!) It's time to frost and finish making your cookies.

    1. 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.
    2. Using your dyes, tint the cookies to the desired color. To the orange and brown I added ¼ 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.
    3. 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

    Pumpkin Lovers! I've got More Great Recipes for You!

    I've got more delicious pumpkin recipes for you! If you love these cookies why not try some pumpkin caramel cookies, the prettiest pumpkin chocolate chip cookies, or some pumpkin toffee cookies?

    Print
    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!

    Ingredients

      For the Cookies:
    • 1 cup (2 sticks) unsalted butter, softened
    • 1 ½ cup powdered sugar
    • 1 egg
    • 1 tbsp canned pumpkin (not pumpkin pie spice)
    • ½ tsp ground cinnamon
    • ¼ tsp ground nutmeg
    • ¼ tsp ground ginger
    • â…› tsp ground cloves
    • 2 ½-2 ¾ 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
    • ¾ tsp salt
    • For the Frosting:
    • 5 cups powdered sugar
    • 6 tbsp water
    • 2 tbsp butter
    • 4 tbsp honey or corn syrup
    • 1 tsp vanilla
    • ½ tsp salt

    Instructions

      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 ¼ 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 ¼ 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.
    3.1
    https://burntapple.com/pumpkin-pie-cookies/

    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.

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    Reader Interactions

    Comments

    1. Maria

      November 11, 2013 at 3:16 pm

      Your little "pie" cookies are adorable! Perfect for Thanksgiving! 🙂

      Reply
    2. alex

      November 11, 2013 at 10:12 pm

      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!

      Reply
    3. Kaz @ Melting Moments

      November 11, 2013 at 11:59 pm

      Oh yummo! We don't have canned pumpkin here - would baked pumpkin work too? 🙂

      Reply
      • burntapple

        November 13, 2013 at 7:16 am

        Yes, baked pumpkin works too.

        Reply
        • Kaz @ Melting Moments

          November 19, 2013 at 3:26 pm

          Good to know 🙂 Thanks!!

    4. Andrea @ This Pug Life

      November 12, 2013 at 9:56 pm

      Really cute. I love mini things.

      Reply
    5. Marissa

      November 15, 2013 at 7:29 pm

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

      Reply
    6. Britni

      November 17, 2013 at 10:54 am

      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.

      Reply
      • Britni

        November 20, 2013 at 10:07 pm

        Thanks for sharing on the weekend re-Treat link party!

        Britni @ Play. Party. Pin.

        Reply
    7. Linda

      November 17, 2013 at 4:24 pm

      Thanks for linking to Saturday Dishes. These are cute.

      Wishes for tasty dishes,
      Linda

      Reply
    8. Jerri

      November 20, 2013 at 7:02 pm

      Your pie cookies are so cute!

      Reply
    9. Britni

      November 21, 2013 at 10:22 am

      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.

      http://www.playpartypin.com/2013/11/weekend-re-treat-link-party-43-features.html

      Reply
    10. Maria B

      November 22, 2013 at 4:15 am

      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!
      Maria

      Reply
      • Maria B

        November 24, 2013 at 6:01 pm

        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.

        Reply

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    minimal ingredient recipes with five ingredients or less and ready in under thirty minutes! many recipes are gluten free, dairy free and FODMAP friendly too!

    I've been making over recipes since I was ten. Back then I wasn't so great at it and created everything from rubber cakes for my Dad's birthday to rock muffins that put a hole in the wall.

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