For my kids’ birthday last year, I decided to make something a little different than the usual cake. I wanted a treat that felt festive, full of fall flavors, but easy enough that I wouldn’t spend the entire day in the kitchen. That’s when I came up with these Thanksgiving Pumpkin Pie Cookies. As soon as I pulled them out of the oven, the warm scent of pumpkin and spices filled the house. My kids couldn’t wait to dig in, and their friends kept asking for seconds. Seeing everyone’s happy faces reminded me why I love creating recipes that are simple, comforting, and a little playful. These cookies are not just food—they’re a moment of joy you can share with the people you love.
Why Make This Recipe
Thanksgiving Pumpkin Pie Cookies are like a little slice of fall in every bite. They take all the comforting flavors of a classic pumpkin pie, with sweet pumpkin, warm spices, and buttery crust, and turn them into an easy-to-handle cookie. I love this recipe because it’s approachable for busy parents like me. You don’t need fancy tools or a ton of time, and the result looks impressive enough to share at holiday gatherings. These cookies are perfect for Thanksgiving, Halloween, or even a cozy afternoon treat with a cup of coffee or tea. Plus, they are great for sharing, as you can make a batch and hand them out to neighbors, friends, or teachers, and everyone will love them.
What I also love is how versatile this recipe is. You can play with shapes, add little twists, or keep it classic. It’s a recipe that invites creativity, which makes baking even more fun. And let’s be honest: who doesn’t want a cookie that tastes like pumpkin pie without having to cut a whole pie into tiny slices? These cookies are sweet, tender, and full of fall goodness.
How to Make Thanksgiving Pumpkin Pie Cookies
Ingredients:
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1 cup unsalted butter, softened
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1/2 cup powdered sugar
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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1/4 teaspoon salt
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1 cup pumpkin puree
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1/2 cup brown sugar
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1 teaspoon pumpkin pie spice
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1/4 teaspoon cinnamon
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1 egg yolk
Directions:
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Preheat your oven to 350°F (175°C). Make sure your baking sheets are ready with parchment paper.
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In a large bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy. This will give your cookie shells a tender texture.
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Add the vanilla extract and mix until combined.
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Gradually add the flour and salt, stirring gently until the dough just comes together. Don’t overmix—the cookies will be more tender if you handle the dough lightly.
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Roll out the dough on a lightly floured surface and cut into your desired shapes. You can use cookie cutters or just cut squares or circles.
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Place the cut cookies onto the prepared baking sheet.
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In another bowl, combine the pumpkin puree, brown sugar, pumpkin pie spice, and cinnamon. Mix until smooth.
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Spoon a small amount of the pumpkin mixture into the center of each cookie shell. Be careful not to overfill—it should stay nicely in the center.
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Use extra dough to cover the filling lightly or create a decorative border around the pumpkin filling.
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Bake for 12-15 minutes, or until the edges are lightly golden. Baking times can vary slightly, so keep an eye on them.
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Let the cookies cool on the sheet for a few minutes before transferring to a wire rack to cool completely.
How to Serve Thanksgiving Pumpkin Pie Cookies
These cookies are delicious on their own, but if you want to make them extra special, dust them with powdered sugar. You can also serve them with a dollop of whipped cream or a little caramel drizzle. They’re wonderful at room temperature, but if you prefer them warm, just pop them in the oven for a few minutes before serving. I love pairing them with a hot cup of coffee, tea, or even a cold glass of milk for the kids. These cookies work perfectly as a dessert, snack, or a sweet treat to share during holiday parties.
How to Store Thanksgiving Pumpkin Pie Cookies
If you happen to have leftovers (though honestly, these don’t usually last long), store the cookies in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate them for up to a week. To freeze, wrap each cookie individually in plastic wrap and place them in a freezer-safe bag or container. They will keep in the freezer for up to three months. When you’re ready to enjoy them, thaw at room temperature or warm gently in the oven.
Tips to Make Thanksgiving Pumpkin Pie Cookies
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Make sure your butter is softened to room temperature. This helps the dough mix evenly and keeps the cookies tender.
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Avoid overworking the dough after adding the flour. Mix just until combined. Overmixing can make the cookies dense.
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Have fun with cookie shapes. Stars, hearts, or classic circles work beautifully. You can even make little pumpkin shapes for a cute seasonal touch.
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For extra flavor, try adding a pinch of nutmeg or ginger to the pumpkin filling. It really enhances the autumn vibes.
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Use a small cookie scoop or spoon for the filling—it keeps things neat and easy to handle.
Variation
For a fun twist, you can fold in chocolate chips into the pumpkin filling or sprinkle chopped pecans or walnuts on top before baking. This adds a little crunch and depth of flavor that makes the cookies feel even more indulgent. You could also drizzle a little cream cheese glaze over the top for a cheesecake-inspired version. These little changes can make the cookies feel special while still keeping the recipe simple.
FAQs
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Can I use canned pumpkin puree?
Yes! Canned pumpkin puree works perfectly. Just make sure it’s plain pumpkin and not pumpkin pie filling, which has added sugars and spices that could throw off the flavor balance. -
Can I use margarine instead of butter?
You can, but I highly recommend using unsalted butter. Butter gives a richer flavor and better texture. Margarine can work in a pinch, but the cookies won’t be quite as tender or flavorful. -
How can I tell when the cookies are done baking?
The edges should be lightly golden. The centers may still feel a little soft, but they will firm up as they cool. Keep an eye on them—every oven is a little different. -
Can I make the cookies ahead of time?
Absolutely! You can prepare the dough and pumpkin filling a day ahead. Store the dough in the fridge and the filling in an airtight container. Assemble and bake when ready. -
Can I freeze these cookies after baking?
Yes! Wrap them tightly in plastic wrap and place them in a freezer bag. They will last up to three months. Thaw at room temperature or warm gently in the oven before serving.
These cookies have become a favorite in my household. Every time I make them, my kids get excited, and the smell fills the house with all the cozy vibes of fall. I love that they’re simple, quick, and full of flavor. They’re perfect for celebrating the season, sharing with friends, or just indulging a little on a quiet afternoon.
So, what about you? Will you try these for your kids’ next playdate, or maybe for a festive treat for yourself? I promise, once you make them, they’ll become a favorite in your kitchen too.
Thanksgiving Pumpkin Pie Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Mix in the vanilla extract.
- Gradually add the flour and salt until just combined to form a dough.
- Roll out the dough and cut into desired shapes for cookie shells.
- Place the cut cookies on a baking sheet lined with parchment paper.
- In another bowl, mix together the pumpkin puree, brown sugar, pumpkin pie spice, and cinnamon.
- Spoon a small amount of the pumpkin mixture into the center of each cookie shell.
- Use the remaining dough to cover the filling or to create a border.
- Bake for about 12-15 minutes or until the edges are lightly golden.
- Let cool before serving.
Notes