Name: Pumpkin Pie Cookies
Prep time: 20 min
Cook time: PT-488045H38M58S
Total time: 1 h
Cuisine: American
Ingredients: ¾ cup unsalted butter, room temperature; ½ cup granulated sugar; ¼ cup brown sugar; ¼ cup pumpkin butter; ½ teaspoon pumpkin pie spice; 2 teaspoons vanilla extract; ½ teaspoon salt; 2 ¼ teaspoons baking powder; 2 ¼ cups all-purpose flour; 3 tablespoons unsalted butter; ¼ cup heavy cream; ½ cup packed brown sugar; 1 teaspoon vanilla extract; ¼ teaspoon pumpkin pie spice; 1 ½–2 cups confectioners’ sugar

Why You’ll Love This Recipe

These cookies bring all the warm flavors of pumpkin pie in an easy-to-eat, handheld form. The addition of pumpkin butter and pumpkin pie spice gives the cookies a seasonal flair, while the caramel frosting adds richness and a pie-like finish. They’re simple enough for casual baking yet impressive enough for a dessert tray. Perfect with coffee, tea, or hot cider, these cookies are sure to become a seasonal favorite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cookies:
¾ cup unsalted butter, room temperature
½ cup granulated sugar
¼ cup brown sugar
¼ cup pumpkin butter
½ teaspoon pumpkin pie spice
2 teaspoons vanilla extract
½ teaspoon salt
2 ¼ teaspoons baking powder
2 ¼ cups all-purpose flour

Caramel “Pie Crust” Frosting:
3 tablespoons unsalted butter
¼ cup heavy cream
½ cup packed brown sugar
1 teaspoon vanilla extract
¼ teaspoon pumpkin pie spice
1 ½–2 cups confectioners’ sugar

Directions

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
Beat in pumpkin butter, vanilla, pumpkin pie spice, and salt until smooth.
Mix in baking powder and gradually add flour until the dough comes together.
Scoop tablespoon-sized portions onto the prepared baking sheets, spacing about 2 inches apart.
Bake for 10–12 minutes, until edges are set but centers are still soft. Cool on wire racks.
For the frosting: In a saucepan over medium heat, melt butter with brown sugar and cream. Bring to a gentle simmer, stirring constantly, until the sugar dissolves and the mixture thickens slightly (about 2–3 minutes).
Remove from heat and stir in vanilla and pumpkin pie spice. Gradually whisk in confectioners’ sugar until smooth and spreadable.
Frost cooled cookies with the caramel mixture. Let set before serving.

Servings and timing

This recipe makes about 24 cookies.
Prep time: 20 minutes
Cook time: 10–12 minutes per batch
Cooling and frosting time: 30 minutes
Total time: About 1 hour

Variations

Maple Twist: Replace vanilla extract with maple extract for a maple-pumpkin flavor.
Chocolate Drizzle: Add a drizzle of melted dark chocolate over the frosted cookies.
Nutty Crunch: Sprinkle chopped pecans or walnuts on top of the frosting.
Spiced Glaze: Swap the caramel frosting for a simple spiced glaze of confectioners’ sugar, milk, and pumpkin pie spice.
Cream Cheese Frosting: Use tangy cream cheese frosting for a pumpkin cheesecake-style cookie.

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. To freeze, place frosted cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe container or bag for up to 2 months. Thaw at room temperature before serving. These cookies do not require reheating.

FAQs

Can I use pumpkin purée instead of pumpkin butter?

No, pumpkin purée has more moisture and will change the dough’s texture. Stick with pumpkin butter.

How do I know when the cookies are done?

They should look set on the edges but slightly soft in the center they’ll firm up as they cool.

Can I make the frosting ahead of time?

Yes, but it may thicken as it sits. Rewarm gently and whisk before spreading.

Can I double this recipe?

Yes, simply double all ingredients and bake in batches.

Do I need to chill the dough before baking?

Not usually, but if your dough feels too soft, a 20-minute chill in the fridge can help.

Can I make these cookies gluten-free?

Yes, substitute with a 1:1 gluten-free flour blend.

Can I skip the frosting?

Yes, the cookies are tasty on their own, though the frosting adds a pie-like richness.

What’s the best way to frost the cookies neatly?

Use an offset spatula or the back of a spoon while the frosting is still warm.

Can I add extra spices?

Absolutely try cinnamon, nutmeg, or cardamom for a spicier flavor.

How long does the frosting take to set?

About 20–30 minutes at room temperature.

Conclusion

Pumpkin pie cookies are the perfect fall-inspired dessert, combining the cozy flavors of pumpkin and spice with a buttery cookie and rich caramel frosting. Easy to make and fun to serve, they’re ideal for holidays, potlucks, or anytime you crave the taste of pumpkin pie in cookie form.