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A plate of freshly baked pumpkin pie cookies, soft and golden with a dusting of cinnamon-sugar, served with a steaming mug of coffee on a rustic table, surrounded by fall-themed decorations.

Easy No-Chill Pumpkin Pie Cookies: Quick, Fudgy Bites!

Whip up these soft, spiced pumpkin pie cookies with no-chill dough for a quick and delicious fall treat. Perfectly golden, coated in cinnamon-sugar, and ready in under an hour, they’re ideal for holiday gatherings, cookie swaps, or cozy nights in
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Prep Time15 minutes
Cook Time15 minutes
5 minutes (cooling on the baking sheet)5 minutes
Total Time35 minutes
Servings:24 cookies
Course:Dessert
Calories:120
Ingredients Method

Ingredients
  

For the Dough:
  • 1 cup 2 sticks unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 large egg room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup canned pumpkin puree not pumpkin pie filling
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
For the Topping:
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon

Method
 

Step 1: Preheat and Prepare
  1. Preheat your oven to 350°F (175°C).
  2. Line two baking sheets with parchment paper or silicone baking mats.
Step 2: Make the Dough
  1. In a large mixing bowl, cream together the room-temperature butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
  2. Add the egg, vanilla extract, and pumpkin puree. Mix until fully combined.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Step 3: Shape the Cookies
  1. Use a cookie scoop or tablespoon to portion the dough into 1 1/2-inch balls.
  2. Roll each ball in the cinnamon-sugar topping mixture until evenly coated.
  3. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Step 4: Bake
  1. Bake in the preheated oven for 12-14 minutes, or until the edges are lightly golden and the centers are set.
  2. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 5: Serve and Enjoy
  1. Serve warm or at room temperature with a glass of milk or a cup of coffee.
  2. Store leftovers in an airtight container for up to 3 days.