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60 Best Wholesome Mini Pumpkin Pie Sugar Cookies

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These Wholesome Mini Pumpkin Pie Sugar Cookies are a nostalgic fall treat that combines the soft texture of a sugar cookie with the warm, spiced flavor of pumpkin pie. Made with simple, wholesome ingredients, they’re quick to prepare and perfect for gatherings or cozy afternoons.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (60g) almond flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) coconut sugar
  • 1 large egg, room temperature
  • 1/2 cup (120g) pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar
  • 2–3 tablespoons milk
  • 1/4 teaspoon vanilla extract (for glaze)
  • Pinch of pumpkin pie spice (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together the all-purpose flour, almond flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
  3. In a large bowl, beat the softened butter and coconut sugar together until light and fluffy, about 2-3 minutes with a hand mixer on medium speed.
  4. Add the egg, pumpkin puree, and vanilla extract to the butter mixture. Beat until just combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed in three batches, scraping down the sides of the bowl after each addition.
  6. Scoop tablespoon-sized balls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  7. Bake for 10-12 minutes, or until the edges are set and the tops look slightly cracked.
  8. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. While the cookies cool, make the glaze: In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and a pinch of pumpkin pie spice. Start with 2 tablespoons of milk and add more if needed.
  10. Once the cookies are completely cool, drizzle the glaze over the tops. Let the glaze set for about 15 minutes before serving.

Notes

Don’t overmix the dough. Room temperature ingredients matter. Watch your oven closely and rotate baking sheets if needed. Pat pumpkin puree dry if it looks watery. Chill dough if too soft to scoop. Cookies can be frozen unglazed for up to 3 months. Flavors deepen after a day.

Nutrition

Keywords: pumpkin cookies, mini cookies, sugar cookies, fall baking, pumpkin pie cookies, wholesome cookies, easy pumpkin cookies

Find it online: https://breezybake.com/60-best-wholesome-mini-pumpkin-pie-sugar-cookies/