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Easy Halloween Pumpkin Pie Cookies for Treat Bags

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These mini pumpkin pie cookies are a perfect Halloween treat that tastes like fall. They’re soft, cake-like, and packed with pumpkin spice flavor, making them ideal for treat bags or holiday gatherings.

Ingredients

Scale
  • 1 cup all-purpose flour (spooned and leveled)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened to room temperature
  • 1/2 cup granulated sugar (plus 2 tablespoons for rolling)
  • 1/4 cup packed light brown sugar
  • 1 large egg yolk, room temperature
  • 1/2 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • For the glaze (optional):
  • 1/2 cup powdered sugar
  • 1–2 tablespoons milk
  • 1/4 teaspoon vanilla extract
  • Orange food coloring (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt until evenly distributed.
  3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes with an electric mixer on medium speed.
  4. Beat in the egg yolk, pumpkin puree, and vanilla extract until combined and smooth.
  5. Add the flour mixture to the wet mixture and stir with a spatula or wooden spoon until just combined. Do not overmix.
  6. Chill the dough in the refrigerator for 10 minutes.
  7. Scoop out about 1 tablespoon of dough and roll into a smooth ball. Roll each ball in the extra granulated sugar until coated.
  8. Place the sugar-coated dough balls on the prepared baking sheets, leaving about 2 inches between each. Press each ball down slightly to flatten into a disc about 1/2 inch thick.
  9. Bake for 10-12 minutes, until the edges are set and the tops look slightly cracked and puffed. If baking two sheets at once, rotate them halfway through.
  10. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  11. For the glaze (optional): Whisk together the powdered sugar, milk, and vanilla extract until smooth. Add a drop of orange food coloring if desired. Drizzle over the cooled cookies and let the glaze set for about 15 minutes.

Notes

Don’t skip the sugar rolling step for a crackly top. Use room temperature ingredients for best results. Start checking cookies at the 10-minute mark to avoid overbaking. Let cookies cool completely before glazing. Store in an airtight container at room temperature for up to 5 days. Freeze unglazed cookies for up to 3 months.

Nutrition

Keywords: Halloween cookies, pumpkin pie cookies, mini pumpkin cookies, fall cookies, treat bag cookies, pumpkin spice cookies

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