Soft and Chewy Pumpkin Pie Cookies Recipe

I’m so excited to share this Soft and Chewy Pumpkin Pie Cookies Recipe with you because it’s one of those treats that feels like a warm hug from fall itself. When I first tried this recipe, I was blown away by how perfectly soft and chewy the cookies turned out while still having that rich, spiced pumpkin pie center everyone loves. It’s a dessert that works beautifully for cozy afternoons, holiday gatherings, or whenever you want to bring a little seasonal magic into your kitchen.

What makes these cookies truly special is the combination of tender cookie dough rolled in cinnamon-sugar-spiced pie crust crumbs, with a dollop of luscious pumpkin pie filling baked right in the center. You’ll find that these Soft and Chewy Pumpkin Pie Cookies Recipe strikes the perfect balance — not too cakey, not too crunchy, but just irresistibly chewy and flavorful. Trust me, once you bite into one, your family and friends will start asking for more before you know it!

Ingredients You’ll Need

The magic of this Soft and Chewy Pumpkin Pie Cookies Recipe is how all these ingredients come together — simple pantry staples paired with fresh pumpkin puree and warm spices create a cookie that’s irresistibly cozy. Make sure you use real pumpkin puree (not canned pumpkin pie filling) because it gives you the perfect natural flavor and texture to your pumpkin center.

• Unsalted Butter: Softened, not melted — this helps create that wonderfully fluffy cookie dough.
• Brown Sugar: Adds deep caramel notes and moisture to the cookies.
• White Sugar: Balances the sweetness and keeps the cookie structure right.
• Large Egg: Acts as the binder and helps with the soft texture.
• Vanilla Extract: Enhances all the warm fall flavors without overpowering them.
• Flour: The base of your cookie structure; all-purpose flour works perfectly.
• Cornstarch: Helps to keep the cookies soft and tender.
• Baking Powder & Baking Soda: These leavening agents give a slight lift and the ideal chewy-bite texture.
• Salt: Balances sweetness and enhances the flavors.
• Cinnamon Sugar: For rolling the cookie dough balls in a spiced sweet crust that’s extra special.
• Pie Crust: Crumbled to add a buttery crunch and classic pumpkin pie vibe.
• Pumpkin Puree: Not pumpkin pie filling — this is the heart of your pumpkin center.
• Maple Syrup: Adds natural sweetness and depth to the pumpkin filling.
• Sugar: For that perfect sweet balance in the filling.
• Pumpkin Pie Spice: The signature warm spice blend that makes pumpkin recipes sing.
• Whipped Cream: For garnish — optional but highly recommended for that finishing touch.

Note: Exact ingredients and measurements are listed in the recipe card below.

Variations

I love how forgiving this Soft and Chewy Pumpkin Pie Cookies Recipe can be, so feel free to make it your own! Whether you want to keep it classic or experiment with mix-ins, it’s easy to customize while keeping that soft, chewy texture intact.

• Gluten-Free: I swapped in a gluten-free flour blend for the flour and pie crust—works great as long as you keep the dough chill time to help with structure.
• Nutty Twist: Adding chopped pecans or walnuts to the cookie dough gives a delightful crunch and extra fall flavor I’ve come to adore.
• Spice It Up: Increase the pumpkin pie spice slightly or add a pinch of nutmeg and cloves if you want a deeper, more intense spice profile.
• Less Sweet: Reduce the sugar in the pumpkin filling if you prefer your cookies less sweet; I found 1/8 cup less sugar still tastes fantastic.

How to Make Soft and Chewy Pumpkin Pie Cookies Recipe

Step 1: Cream and Mix the Cookie Base

Start by creaming the softened butter until it’s smooth, then add both brown and white sugars. Beat the mixture until it becomes fluffy and light, around one minute. This is a crucial step because a well-creamed base will give those cookies a tender crumb rather than a dense one. Remember to scrape the bowl’s sides to get every bit of butter-sugar goodness mixed in, then add the vanilla extract and egg. Mixing until just combined keeps the dough soft and manageable.

Step 2: Combine Dry Ingredients and Fold Gently

Whisk together your flour, cornstarch, baking powder, baking soda, and salt in a separate bowl. Add half of this dry mix to your wet ingredients and mix gently at first — then switch to a wooden spoon to carefully fold the rest in. Overmixing here can make your cookies tough, so you want to combine until just incorporated.

Step 3: Shape the Dough and Chill

Using a large cookie scoop, portion out 9-12 balls of dough and roll each into a smooth ball. Then, roll these in the crumbled pie crust mixed with cinnamon sugar—a trick I discovered that adds a crispy, spiced shell and looks super festive. Pop the dough balls in the fridge for at least 30 minutes; chilling firms the dough, so when you make the pumpkin pie filling indent, the cookies hold their shape and don’t spread too much.

Step 4: Make the Pumpkin Pie Filling

Whisk together your pumpkin puree, maple syrup, sugar, cornstarch, vanilla extract, butter, and pumpkin pie spice in a medium bowl. This filling is silky with just the right amount of sweetness and spice — it’s what takes these cookies from good to unforgettable. Keep it refrigerated until you’re ready to fill your cookies.

Step 5: Fill, Bake, and Cool

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and place 4-6 cookie dough balls on it. Use your thumb to gently press into the center of each cookie, creating an indent for the pumpkin pie filling. Spread that indent out a bit with your fingers so you’ll have plenty of room to add about 1½ tablespoons of filling without it overflowing. Bake for 12-14 minutes, watching for when the filling sets but still looks a little soft in the center. Let cool completely before topping with whipped cream — it’s the perfect finishing touch and adds a light contrast to the spiced pumpkin center.

How to Serve Soft and Chewy Pumpkin Pie Cookies Recipe

Garnishes

I swear by topping these cookies with freshly whipped cream — it adds a dreamy, creamy lightness that pairs beautifully with the warm spices. Sometimes I sprinkle a tiny pinch of cinnamon or nutmeg on top to make them look extra festive. You can also dust them lightly with powdered sugar for a snowy effect if you’re serving them at a party.

Side Dishes

These cookies are a fantastic companion to a hot cup of coffee, chai tea, or even warm apple cider. If you want to turn it into a more substantial dessert, I like serving them alongside vanilla ice cream or a scoop of cinnamon-spiced yogurt, which balances the cookie’s sweetness perfectly.

Creative Ways to Present

For holiday gatherings, I’ve arranged these cookies on a rustic wooden board lined with autumn leaves and mini pumpkins to create an inviting fall display. You can also stack them in clear glass jars tied with twine and attach a handwritten gift tag for a thoughtful homemade gift. Serving with small ramekins of whipped cream or caramel sauce on the side lets guests customize each bite.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature for up to 3 days, though honestly, they rarely last that long! Storing them this way preserves that soft and chewy texture well. If you notice the pumpkin filling drying out a bit, a quick zap in the microwave brings back some of the moisture.

Freezing

One trick I love is freezing the cookie dough balls before baking — just shape, chill, and then freeze on a tray. When you want fresh cookies, you can bake straight from frozen; just add 2-3 extra minutes to the bake time. For already baked cookies, freeze in a single layer in a zip-top bag and thaw at room temperature when ready to enjoy.

Reheating

To reheat, I like popping cookies in a 300°F oven for about 5 minutes to warm up the pumpkin filling and soften the cookie without drying it out. A 10-15 second microwave zap works too if you’re short on time but be careful—not too long or they’ll get tough.

FAQs

Final Thoughts

This Soft and Chewy Pumpkin Pie Cookies Recipe quickly became a beloved staple in my fall baking arsenal — they bring together the best of pumpkin pie and classic cookies, all in one perfect bite. I hope you give them a try and find the same joy and cozy warmth I feel whenever I bake and share them. Trust me, your kitchen (and your taste buds) will thank you!

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