Make these Copycat Pillsbury Pumpkin Cookies - a soft, chewy pumpkin spice treat with optional cream cheese frosting. Your go-to Pillsbury pumpkin cookies recipe for fall!
Jump to Recipe
Disclaimer: this post may contain affiliate links, and every purchase made through these links will give me a small commission (at absolutely no extra cost for you!) AS AN AMAZON ASSOCIATE AND REWARDSTYLE MEMBER, I EARN FROM QUALIFYING PURCHASES. See Privacy Policy for additional info.
Hi beauties! If you love the warm, cozy flavor of fall, these Pillsbury pumpkin cookies are about to become your new go-to treat. This copycat recipe delivers the same soft, chewy texture and pumpkin spice flavor you remember from the classic store-bought cookies - but made completely from scratch with simple pantry ingredients. You'll never have to wait for Pillsbury to release their seasonal pumpkin spice cookies again!
These homemade pillsbury pumpkin spice cookies are easy to whip up on a cool autumn afternoon, and they make your kitchen smell like pure fall bliss. Each bite is filled with pumpkin, cinnamon, nutmeg, and brown sugar sweetness - the perfect combination for cozy nights in, holiday gatherings, or just a sweet afternoon pick-me-up. Plus, you can customize them with or without frosting to match your favorite version. If you're curious about the science of why pumpkin keeps cookies so soft, check out King Arthur Baking's guide to baking with pumpkin - it's packed with helpful tips.
If you've been searching for the perfect pillsbury pumpkin cookies recipe, you're in the right place. In this post, I'll walk you through everything you need to know to make these bakery-style pumpkin cookies at home, including tips to keep them soft, storage ideas, and even how to freeze them for later. Get ready to fill your home with the ultimate fall cookie aroma - let's bake!
How to Make Pillsbury Pumpkin Cookies (with Cream Cheese Frosting)
This recipe is results in soft and chewy pumpkin spice cookies with OPTIONAL cream cheese frosting! Whether you are baking these cookies for Halloween, Thanksgiving, or just because you have that craving, I promise they wont disappoint. So let's jump into this Pillsbury Pumpkin Cookies recipe now.
Ingredients for the Best Pillsbury Pumpkin Spice Cookies:
- Unsalted butter (avoid using canola oil, palm oil, and other seed oils)
- brown sugar
- egg yolks
- vanilla
- canned pumpkin puree (not pie filling!)
- all purpose flour
- pumpkin spice
- cinnamon
- baking soda
- baking powder
- salt
The ingredients for these pumpkin spice cookies are fairly simple. The ingredients for the cream cheese frosting is even simplier!
- cream cheese
- unsalted butter
- vanilla extract
- powdered sugar
Step-by-Step Directions: Pumpkin Spice Pillsbury Cookies:
Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper or silicone mats.
The most important first step is to dry your pumpkin purée - this is not optional if you want soft, chewy Pillsbury pumpkin cookies. Spread ½ cup of canned pumpkin purée onto a plate or cutting board, then gently press with paper towels to remove as much moisture as possible. Repeat this step at least four times until the purée is reduced to about ¼ cup and looks thicker and drier. Set aside.
In a small mixing bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, baking powder, and salt. In a separate large bowl, beat the softened butter and brown sugar with an electric mixer on medium speed for 2-3 minutes until light and creamy. Add the egg yolks and vanilla extract, mixing for another minute until smooth. Stir in the dried pumpkin purée until fully combined. Gradually add the dry ingredients and mix until just incorporated - don't overmix.
Using a cookie scoop or tablespoon, portion the dough into 20 equal pieces and roll them into balls. Arrange the dough balls about 2 inches apart on the prepared baking sheets. Bake for 13-15 minutes, or until the edges are set and the tops look puffed. The centers may look slightly underbaked - that's perfect! As the cookies cool, the centers will naturally deflate a bit, giving you that classic soft and chewy pumpkin spice Pillsbury cookies texture.
Cream Cheese Frosting for Pillsbury Pumpkin Cookies (Optional)
When the cookies are baking, make your cream cheese frosting if you decided to use it. All you have to do is beat cream cheese, butter and vanilla together with an electric mixer on medium-high speed until smooth. Gradually add in the powdered sugar. You can play around with the consistency by adding milk to thin it out or more powdered sugar to thicken it up.
Once the cookies are done baking, cool for 5 minutes out of the oven then transfer them to wire racks to cool for another 10 minutes before spreading the cream cheese frosting. The frosting should spread easily. Sprinkle with cinnamon (optional). Store the cookies in an airtight container for up to 3 days.
Tips & Tricks to Keep Your Pillsbury Pumpkin Cookies Soft and Chewy
The key to recreating the classic Pillsbury pumpkin cookies texture is all about moisture and bake time. Here's how to make sure every batch stays pillowy soft and never dries out:
- Don't Overmix the Dough: Once you add the dry ingredients, mix just until combined. Overmixing can develop too much gluten, which leads to dense cookies instead of soft, chewy ones.
- Chill Before Baking: Letting the dough chill for 20-30 minutes helps the butter firm up and prevents the cookies from spreading too much, keeping them thick and bakery-style.
- Slightly Underbake: Pull your cookies out of the oven as soon as the edges look set but the centers still look a touch soft - they'll continue baking on the hot tray as they cool.
- Use Brown Sugar: If your recipe allows, swap a portion of white sugar for brown sugar. The added molasses boosts moisture and gives that signature soft chew.
- Store Properly: Keep cooled cookies in an airtight container with a slice of bread or a piece of parchment-topped apple wedge - this keeps moisture in and keeps your pumpkin spice Pillsbury cookies soft for days.
Following these steps will make sure your Pillsbury pumpkin cookies recipe tastes just like the store-bought favorites - soft, chewy, and bursting with pumpkin spice flavor.
FAQ: About These Pumpkin Spice Pillsbury Cookies
These cookies have the soft, chewy texture and sweet pumpkin spice flavor you love from the classic Pillsbury version. This recipe uses real pumpkin purée and warm spices, so every bite tastes like fall - no premade dough needed.
While Pillsbury's recipe is a secret, this is my homemade take on their pumpkin spice cookies. It's designed to taste just like the classic but with simple pantry ingredients you can whip up anytime.
Absolutely! The cookies are delicious on their own. If you prefer them frosted, try a quick cream cheese icing or vanilla glaze to keep that signature Pillsbury look and taste.
Yes! Scoop the dough onto a baking sheet and freeze until solid, then transfer to a freezer bag. Bake straight from frozen, just add an extra minute or two of bake time.
Storage & Serving Suggestions
One of the best parts about this Pillsbury pumpkin cookies recipe is that you can make them ahead and enjoy them for days. Here's how to store and serve them so they stay soft, chewy, and full of pumpkin spice flavor:
- Room Temperature Storage: Keep cooled cookies in an airtight container on the counter for up to 3 days. To keep them extra soft, add a small piece of bread or a parchment-covered apple slice inside the container - it helps lock in moisture.
- Refrigeration: If you want them to last longer, store in the fridge for up to a week. Let the cookies come back to room temperature before serving for the best texture.
- Freezing: These cookies freeze beautifully! Place cooled cookies in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. They'll keep for up to 3 months. Thaw at room temperature before enjoying.
- Frosted Cookies: If you frost them with cream cheese icing, store them in the fridge in a covered container to keep the frosting fresh.
- Serving Ideas: Serve your pumpkin spice Pillsbury cookies with a warm mug of coffee, chai tea, or hot apple cider for the ultimate fall treat. They're also perfect for bake sales, holiday dessert tables, or lunchbox snacks.
These simple tips will help you enjoy fresh, bakery-style Pillsbury pumpkin cookies any time of year.
Conclusion
There's nothing quite like the nostalgic taste of Pillsbury pumpkin cookies, and now you can enjoy them anytime without running to the store. This homemade version is soft, chewy, and loaded with cozy pumpkin spice flavor - perfect for fall baking or whenever you need a sweet treat. Whether you frost them with cream cheese icing or keep them plain, this recipe is sure to be a family favorite.
If you loved this Pillsbury pumpkin cookies recipe, be sure to check out some of my other fall desserts and pumpkin recipes for more inspiration. Share this delicious recipe with the rest of Pinterest world! Also make sure to follow my account to see when I post new recipes or home inspired content at Nikki's Plate.
Until next time,
Copycat Pillsbury Pumpkin Cookies Recipe with Cream Cheese Frosting
Equipment
- electric mixer
Ingredients
For Pillsbury Pumpkin Cookies
- ¾ cup Unsalted Butter (softened)
- 1 cup Brown Sugar
- 2 Egg Yolks (room temperature)
- 2 teaspoon Vanilla Extract
- ½ cup Canned pumpkin puree (not pie filling!)
- 1 ¾ All Purpose Flour
- 1 tablespoon pumpkin spice
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
For Cream Cheese Frosting
- 8 oz (1 brick) Cheese Cheese (room temperature)
- 3 tablespoon Unsalted Butter
- 1 teaspoon Vanilla Extract
- 2 cups Powdered Sugar (or more)
- Cinnamon for sprinkling
Instructions
- To make the pumpkin cookies, first you are going to preheat oven to 350 degrees and line two baking sheets with parchment paper or silicone mats.
- The first thing you need to do is dry your pumpkin puree (NOT optional for this recipe.) To do this, spread the canned pumpkin puree on a plate or cutting board and lightly press with a paper towel to absorb the excess liquid. Repeat the step at least four more times. The pumpkin will be 'dry' enough that it goes from being ½ cup dried down to ¼ cup total. Set aside.
- Whisk together the all purpose flour, pumpkin spice, baking soda, baking powder and salt in a small bowl. Set aside.
- In a large bowl mix the softened unsalted butter and brown sugar together with an electric mixer for 2-3 minutes until creamy texture. Add in the egg yolks and vanilla. Mix for 1-2 more minutes. Add the pumpkin puree and continue mixing until combined. Add the dry ingredients and mix to form a dough.
- Scoop the dough into 20 balls. Put the cookie dough balls 2 inches apart on the baking sheets. Place the baking trays into the preheated oven.
- Bake for 13-15 minutes. When the cookies are done baking the middle of the cookies will be puffed out but when they cool, the centers will fall which is expected!
- When the cookies are baking, make your cream cheese frosting if you decided to use it. All you have to do is beat cream cheese, butter and vanilla together with an electric mixer on medium-high speed until smooth. Gradually add in the powdered sugar. You can play around with the consistency by adding milk to thin it out or more powdered sugar to thicken it up.
- Once the cookies are done baking, cool for 5 minutes out of the oven then transfer them to wire racks to cool for another 10 minutes before spreading the cream cheese frosting. The frosting should spread easily. Sprinkle with cinnamon (optional).
Notes
Luke says
There is no measurement for the flour.
Nikki says
Hello, where are you not seeing a measurement for the flour? Are you looking in the recipe card at the bottom of the post?