Best Mini Pumpkin Pie Sugar Cookies – Easy, 4-Ingredient Recipe
These buttery, melt-in-your-mouth mini pumpkin pie sugar cookies are made with just 4 simple ingredients and ready in under 30 minutes. They’re the perfect fall treat that even pumpkin-haters love.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 box (15 to 16.5 oz) sugar cookie mix (I prefer Betty Crocker or Pillsbury)
- 1/2 cup (120g) pumpkin purée (not pumpkin pie filling; Libby’s is recommended)
- 2 tablespoons (28g) unsalted butter, melted
- 1/2 teaspoon pumpkin pie spice (optional but recommended)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a large mixing bowl, combine the sugar cookie mix, pumpkin purée, melted butter, and pumpkin pie spice. Stir with a wooden spoon or rubber spatula until a soft, cohesive dough forms.
- Chill the dough for 10 minutes (optional but recommended to prevent spreading).
- Scoop rounded tablespoons of dough and place them 2 inches apart on the prepared baking sheet.
- Bake for 10 to 12 minutes, or until the edges are set and lightly golden. The centers will look slightly soft and puffed.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar or a light sprinkle of cinnamon before serving.
Notes
Chilling the dough for 10 minutes helps prevent spreading. For best results, use 100% pumpkin purée, not pumpkin pie filling. Cookies taste even better the next day as flavors meld. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 115
- Sugar: 10
- Sodium: 95
- Fat: 4
- Saturated Fat: 2
- Carbohydrates: 18
- Fiber: 0.5
- Protein: 1
Keywords: pumpkin cookies, sugar cookies, mini pumpkin pie cookies, easy fall cookies, 4-ingredient cookies, pumpkin dessert