Why You’ll Love This Recipe
Pumpkin Pie Cookies bring all the cozy flavors of classic pumpkin pie into a handheld treat. These cookies feature a soft, spiced pumpkin base topped with creamy pumpkin pie filling and sometimes a dollop of whipped cream for that authentic pie finish. They’re perfect for fall gatherings, holiday dessert tables, or simply when you want pumpkin pie without the fuss of making a whole one. I once made these with a maple glaze drizzle, and it added the most delightful sweetness that paired beautifully with the pumpkin spice. They’re festive, easy to make, and guaranteed to disappear quickly.
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Pumpkin Pie Cookies – A Bite-Sized Fall Favorite
- Total Time: 30 mins
- Yield: 24 cookies
- Diet: Vegetarian
Description
Pumpkin Pie Cookies are soft, spiced cookies topped with creamy pumpkin pie filling and a dollop of whipped cream, combining all the flavors of classic pumpkin pie in bite-sized form.
Ingredients
- 1 roll refrigerated sugar cookie dough (or homemade sugar cookie dough)
- 1 cup canned pumpkin puree
- 4 oz cream cheese, softened
- 1/4 cup brown sugar
- 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1 large egg yolk
- Whipped cream (for topping)
- Cinnamon sugar (for sprinkling, optional)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Slice sugar cookie dough into rounds and place on prepared baking sheet, spacing them apart.
- Use a spoon or thumb to gently press an indentation in the center of each cookie.
- In a bowl, mix pumpkin puree, cream cheese, brown sugar, pumpkin pie spice, cinnamon, vanilla, and egg yolk until smooth and creamy.
- Spoon pumpkin mixture into the center of each cookie.
- Bake for 12–15 minutes, or until cookies are set and lightly golden around the edges.
- Cool completely on a wire rack.
- Top with whipped cream and a sprinkle of cinnamon sugar before serving.
Notes
- For a shortcut, use store-bought whipped cream, or make fresh whipped cream for a richer taste.
- These cookies taste best chilled before serving.
- Store leftovers in the refrigerator for up to 3 days.
- Add a pecan on top for extra crunch and decoration.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Pumpkin puree – The heart of the recipe, providing natural sweetness, moisture, and that iconic pumpkin flavor.
All-purpose flour – Forms the structure of the cookie dough, keeping the cookies soft yet sturdy enough for topping.
Butter – Adds richness and helps create a tender texture.
Brown sugar – Sweetens the dough while adding caramel-like depth.
Granulated sugar – Balances the sweetness and helps with structure.
Egg – Binds the dough and adds richness.
Vanilla extract – Enhances the warm flavors of the pumpkin and spices.
Pumpkin pie spice – A blend of cinnamon, nutmeg, ginger, and cloves that defines the flavor.
Baking powder and baking soda – Help the cookies rise slightly while staying soft.
Salt – Balances the sweetness and enhances the spices.
Cream cheese – Used in the topping for a tangy, creamy finish.
Powdered sugar – Sweetens the cream cheese mixture.
Whipped cream (optional) – A garnish that makes them look and taste just like mini pumpkin pies.
Directions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Mix in pumpkin puree, egg, and vanilla until smooth. In another bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. Slowly fold dry ingredients into the wet mixture until a soft dough forms.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet. Use the back of a spoon to make a slight indentation in the center of each cookie (this will hold the filling). Bake for 12–14 minutes, or until set but still soft. Allow cookies to cool completely.
For the topping, beat cream cheese with powdered sugar and a pinch of pumpkin spice until smooth. Spoon or pipe the mixture into the indentations of each cookie. If desired, add a dollop of whipped cream and a sprinkle of cinnamon before serving.
Servings and timing
This recipe makes about 24 cookies. Total time is around 35 minutes, including prep and baking.
Storage/reheating
Store pumpkin pie cookies in an airtight container in the refrigerator for up to 5 days. If making ahead for an event, you can bake the cookies in advance and add the topping just before serving. They also freeze well (without the topping) for up to 2 months.
Variations and Customizations
Maple Glaze – Drizzle with a maple glaze for extra autumn sweetness.
Nutty Crunch – Sprinkle chopped pecans or walnuts on top of the cream cheese filling.
Chocolate Drizzle – Add a drizzle of melted dark chocolate for a richer twist.
Mini Pies – Bake the dough in muffin tins to create cookie “crusts” that look like tiny pies.
Oatmeal Pumpkin Cookies – Mix rolled oats into the dough for extra texture.
Ginger Snap Base – Use crushed ginger snaps in the dough for spicier flavor.
Cinnamon Sugar Dusting – Roll dough balls in cinnamon sugar before baking.
Pumpkin Cheesecake Cookies – Swirl cream cheese directly into the dough for a marbled effect.
Gluten-Free Version – Substitute a 1:1 gluten-free flour blend.
Vegan Option – Use dairy-free cream cheese and a flax egg in the dough.
FAQs
Can I use pumpkin pie filling instead of puree?
No, pie filling is already sweetened and spiced; stick to plain pumpkin puree.
Do I need to chill the dough?
It’s not required, but chilling for 30 minutes makes the cookies puffier.
Can I skip the cream cheese topping?
Yes, they’re delicious plain or with a simple glaze.
How do I make them softer?
Do not overbake—the cookies should be slightly soft in the center.
Can I freeze the cookies?
Yes, freeze without topping for up to 2 months.
Can I use fresh pumpkin puree?
Yes, just make sure it’s well-drained to avoid excess moisture.
How do I prevent cookies from spreading too much?
Use parchment paper and avoid over-creaming the butter and sugar.
Can I make these into bars instead?
Yes, spread the dough into a baking dish and bake as bars.
Do they taste like pumpkin pie?
Yes, they have the same spices and creamy topping but in cookie form.
What’s the best topping for presentation?
Whipped cream with a sprinkle of cinnamon or nutmeg makes them look festive.
Conclusion
Pumpkin Pie Cookies are the perfect bite-sized dessert to bring fall flavors to your table. With a soft pumpkin base, warm spices, and creamy topping, they taste like mini pumpkin pies but are far easier to make and share. Whether you keep them simple or add creative twists like maple glaze or nuts, these cookies are festive, delicious, and always a crowd-pleaser.
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