If fall had a mascot, it would be pumpkin pie. But here’s the thing: sometimes you don’t want to wrestle with a whole pie, a rolling pin, and all that slicing. Enter these Pumpkin Pie Cookies—all the cozy flavors of pumpkin pie, tucked into a buttery cookie you can hold in your hand. My kids call them “mini pies,” and honestly, they’re not wrong. They’re soft, spiced, and topped with a swirl of whipped cream that makes them downright irresistible.
I first baked these for a school bake sale (because of course, I volunteered for dessert duty). They disappeared before I could even sneak one for myself—always a good sign.
Table of Contents
Why You’ll Love This Pumpkin Pie Cookies Recipe
- Combines the best of both worlds: pie + cookie.
- Perfect for bake sales, potlucks, or cozy nights in with tea.
- Make-ahead friendly thanks to the no-bake pumpkin filling.
- Kid-approved (which is basically the gold standard in my house).
What Do Pumpkin Pie Cookies Taste Like?
Imagine biting into a soft sugar cookie with a buttery crumb, then hitting that creamy pumpkin filling spiced just right with cinnamon and pumpkin pie spice. It’s like Thanksgiving dessert shrunk down into a snackable, two-bite treat.
Ingredients You’ll Need for Pumpkin Pie Cookies
When it comes to baking Pumpkin Pie Cookies, every ingredient plays an important role in creating that perfect bite—soft cookie base, creamy pumpkin center, and the whipped cream swirl that makes these little treats feel festive. Let’s walk through each component so you know exactly why it’s there and how it makes a difference.
For the Cookie Base:
- Unsalted butter (1 cup / 2 sticks, softened): This is the backbone of your cookie dough. Softened butter creates that irresistible melt-in-your-mouth texture while also adding rich flavor. Pro tip: pull your butter out about 30–45 minutes before baking—it makes creaming with sugar much easier.
- Granulated sugar (3/4 cup): The sweetness here balances the slightly tangy pumpkin filling. Granulated sugar also helps the cookies bake up with a light, tender crumb.
- Egg (1 large): Eggs bind everything together and provide structure, so your cookies hold their little “pie” shape.
- Vanilla extract (2 tsp): A splash of vanilla deepens the flavor and complements the warm pumpkin spice.
- All-purpose flour (2 1/2 cups): Classic flour gives body to the cookies, ensuring they’re sturdy enough to hold that creamy pumpkin filling.
- Salt (1/2 tsp): Just enough to balance the sweetness and enhance every other flavor.
For the Pumpkin Filling:
- Pumpkin puree (1 cup, not pie filling): The star of the show! Use canned pumpkin puree for convenience, or swap in homemade pumpkin puree if you’ve got fresh pumpkins on hand. I’ve done both, and each brings its own charm. (And if you’re pumpkin-obsessed like me, you might also enjoy these Soft and Chewy Pumpkin Cookies—another fall favorite in my kitchen!)
- Brown sugar (1/3 cup): Adds sweetness and a hint of molasses richness that makes the filling taste like classic pumpkin pie.
- Pumpkin pie spice (1 tsp): That cozy blend of cinnamon, nutmeg, ginger, and cloves that instantly says “fall.”
- Ground cinnamon (1/4 tsp): A little extra for warmth and depth—because honestly, can you ever have too much cinnamon in a pumpkin dessert?
- Cream cheese (1/4 cup, softened): Creates a smooth, creamy base for the filling and balances the sweetness with a subtle tang.
- Heavy cream (2 tbsp): Lightens up the filling, giving it that whipped, velvety texture.
- Vanilla extract (1/2 tsp): Just like in the cookies, it ties everything together.
For the Topping:
- Whipped cream: Whether you go with store-bought or whip it fresh at home, it’s the crowning touch. A fluffy swirl makes these cookies look like mini pies straight from a bakery.
- Optional spices: A light sprinkle of ground cinnamon or nutmeg over the whipped cream not only adds flavor but makes your cookies look extra festive for holiday gatherings.
How to Make Pumpkin Pie Cookies Recipe
Baking Pumpkin Pie Cookies isn’t just about following a recipe—it’s about creating those little moments of joy that smell like cinnamon, butter, and fall. Grab your mixing bowls, and let’s walk through it together, one step at a time.
Step 1: Make the Cookie Dough
- In a large mixing bowl, cream together softened butter and granulated sugar using either a hand mixer or stand mixer on medium speed. Mix for about 2–3 minutes until the mixture looks light, fluffy, and pale yellow. (This step is the secret to that tender, bakery-style cookie crumb.)
- Crack in the egg and pour in the vanilla extract. Beat again until everything looks smooth and well blended.
- In a separate bowl, whisk together your all-purpose flour and salt. Slowly add this dry mix into the butter mixture, one cup at a time, mixing on low speed until a soft dough forms.
- Once the dough comes together, cover the bowl with plastic wrap and chill it in the refrigerator for at least 30 minutes. This helps prevent spreading and keeps the cookies thick enough to hold the pumpkin filling.
Step 2: Shape and Bake the Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper (your best friend for easy cleanup).
- Scoop the chilled dough into portions about 1.5 tablespoons each. Roll them gently into balls with your hands, then place them about 2 inches apart on the prepared baking sheet.
- Press your thumb—or the back of a teaspoon—into the center of each ball to create a shallow well. This little pocket will hold your pumpkin pie filling later.
- Bake the cookies for 10–12 minutes, just until the edges turn a light golden color. The centers may puff up slightly during baking. Don’t panic! While the cookies are still warm, use your spoon to gently re-press the wells so they’re nice and defined.
- Transfer the cookies to a wire rack and let them cool completely before filling.
Step 3: Make the Pumpkin Filling
- While the cookies cool, grab a medium bowl and beat the softened cream cheese until it’s silky smooth (no lumps allowed!).
- Add the pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, heavy cream, and vanilla extract. Mix on medium speed until everything is creamy, light, and dreamy.
- Cover the bowl and chill the filling for at least 30 minutes in the fridge. This helps it firm up just enough so it doesn’t spill out of your cookies.
👉 Tip: If you’re pumpkin-obsessed like me, try pairing these cookies with a warm cup of Pumpkin Spice Latte for the ultimate fall treat.
Step 4: Assemble the Pumpkin Pie Cookies
- Once the cookies are completely cool and the filling has chilled, it’s time for the fun part.
- Spoon or pipe the pumpkin filling into the center well of each cookie. (Piping with a pastry bag gives them that neat, “professional bakery” look, but a spoon works just fine too.)
- Finish with a swirl or dollop of whipped cream right on top.
- For extra flair, sprinkle a tiny pinch of cinnamon or nutmeg over the whipped cream. Not only does it look gorgeous, but it gives that classic pumpkin pie aroma the moment you take a bite.
And there you have it—soft, buttery cookies filled with creamy pumpkin goodness. One bite of these Pumpkin Pie Cookies and you’ll see why my kids always ask if I’m making “the mini pies” again.
Tips and Tricks for Perfect Pumpkin Pie Cookies
- Chill that dough. Skipping this step makes cookies spread too much.
- Don’t overbake. They should be just golden on the edges.
- Re-press the wells. If the center puffs up, gently push it back down while warm.
- Make-ahead hack: Bake cookies a day ahead, then add filling and topping right before serving.
Storage for Pumpkin Pie Cookies
- Fridge: Store in an airtight container up to 3 days.
- Freezer: You can freeze the cookie bases (without filling) for up to 2 months. Just thaw, fill, and top when ready.
FAQs
Can I use homemade pumpkin puree?
Yes! Just be sure it’s thick and not watery—strain if needed.
Can I skip the cream cheese?
It adds creaminess, but Greek yogurt is a good substitute.
Do these travel well?
If you’re taking them to an event, fill them right before serving to keep them fresh.
Conclusion
These Pumpkin Pie Cookies are proof that big holiday flavors can come in small, bite-sized packages. Whether you’re baking for family, friends, or just your own sweet tooth, they’ll bring that cozy fall feeling to any table. Next time you’re in the mood for pumpkin, skip the pie dish and whip up a batch of these little beauties—you won’t regret it.
And if pumpkin desserts are your love language, don’t miss my Soft and Chewy Pumpkin Cookies or Pumpkin Chocolate Chip Bread.
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Pumpkin Pie Cookies – The Best Fall Dessert Ever
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 2 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These pumpkin pie cookies combine the creamy, spiced flavor of traditional pumpkin pie with the buttery texture of sugar cookies. Each cookie has a soft center well filled with smooth no-bake pumpkin filling and topped with whipped cream for a handheld treat that’s simple to prepare and serve.
Ingredients
FOR THE COOKIE BASE
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
1 large egg
2 tsp vanilla extract
2 1/2 cups all-purpose flour
1/2 tsp salt
FOR THE NO-BAKE PUMPKIN FILLING
1 cup canned pumpkin puree (not pie filling)
1/3 cup brown sugar
1 tsp pumpkin pie spice
1/4 tsp cinnamon
1/4 cup cream cheese, softened
2 tbsp heavy cream
1/2 tsp vanilla extract
TOPPING
Whipped cream (store-bought or homemade)
Optional: pinch of cinnamon or nutmeg
Instructions
1. MAKE THE COOKIE DOUGH: Cream the softened butter and sugar in a large bowl using a hand mixer or stand mixer on medium speed until light and fluffy, about 2–3 minutes. Add the egg and vanilla extract and beat until smooth. In a separate bowl, whisk together the flour and salt. Gradually add the dry mixture to the wet ingredients and mix until a soft dough forms. Cover and refrigerate the dough for 30 minutes.
2. SHAPE AND BAKE THE COOKIES: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop dough into 1.5-tablespoon portions and roll into balls. Place the balls 2 inches apart on the prepared baking sheet. Flatten each ball slightly and press a teaspoon or your thumb into the center to create a well. Bake for 10–12 minutes until the edges are just turning golden. If the centers puff during baking, use the teaspoon to gently re-press the wells while the cookies are still warm. Transfer to a wire rack and cool completely.
3. MAKE THE PUMPKIN FILLING: In a medium bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, heavy cream, and vanilla extract. Mix on medium speed until the filling is smooth and light. Chill the mixture in the refrigerator for at least 30 minutes to firm up slightly before using.
4. ASSEMBLE THE COOKIES: Once the cookies are fully cooled and the filling has chilled, spoon or pipe the pumpkin filling into each cookie’s center well. Top each cookie with a swirl or dollop of whipped cream. Optionally, sprinkle with a pinch of cinnamon or nutmeg for garnish.
Notes
Make sure the cookies are completely cooled before filling to avoid melting the filling.
Use a piping bag for neater filling application.
Chill the cookies after assembly if not serving immediately to help the filling set.
