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Easy Mini Pumpkin Pie Cookies for Halloween Treat Bags

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These mini pumpkin pie cookies are sturdy enough to survive a trick-or-treating adventure, small enough to fit three in a bag, and they actually taste like a tiny slice of pumpkin pie. No compromise, no frustration—just a really good cookie that happens to be perfect for Halloween.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1/3 cup pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 large egg yolk, at room temperature
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour, spooned and leveled
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
  2. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl halfway through.
  3. Beat in the pumpkin puree, egg yolk, and vanilla extract until well combined. The mixture may look slightly curdled; this is normal.
  4. In a separate medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed or stirring with a spatula until just combined. Do not overmix; a few small lumps are fine.
  6. Using a 1-tablespoon cookie scoop or two spoons, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  7. Bake for 10 to 12 minutes, or until the edges are set and lightly golden. The centers will still look slightly soft and puffed. Rotate the pan halfway through for even baking.
  8. Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire cooling rack to cool completely. If dusting with powdered sugar, wait until they are fully cool.
  9. Repeat with remaining dough. This recipe makes about 24 cookies, so you will need two batches.

Notes

Do not overmix the dough to avoid tough cookies. Check pumpkin puree moisture; blot with a paper towel if watery. Use room temperature ingredients for best results. Bake one sheet at a time for even baking. Cookies taste even better on day two as flavors meld. Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months or unbaked dough balls for up to 3 months.

Nutrition

Keywords: mini pumpkin pie cookies, Halloween treat bag cookies, easy pumpkin cookies, fall cookies, pumpkin spice cookies, no-chill cookies

Find it online: https://sizzlesprout.com/easy-mini-pumpkin-pie-cookies-for-halloween-treat-bags/