Skip the pie crust, keep the pumpkin magic. These Pumpkin Pie Cookies combine the buttery bite of a soft sugar cookie with the creamy, spiced filling of classic pumpkin pie, no rolling, no blind baking, no waiting for custard to set. Perfect for Thanksgiving dessert trays, fall gatherings, or a quiet coffee break with something sweet.
Ingredients You’ll Need
For the Cookie Base
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 2½ cups all-purpose flour
- ½ tsp salt
For the Pumpkin Filling
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- ⅓ cup brown sugar
- 1 tsp pumpkin pie spice
- ¼ tsp ground cinnamon
- ¼ cup cream cheese, softened
- 2 tbsp heavy cream
- ½ tsp vanilla extract
For the Topping
- Whipped cream (store-bought or homemade)
- Optional: pinch of cinnamon or nutmeg for garnish
How to Make Pumpkin Pie Cookies
1. Make the Cookie Dough
In a large bowl, cream together the softened butter and sugar with a hand or stand mixer until light and fluffy (about 2–3 minutes).
Add the egg and vanilla; beat until smooth.
In a separate bowl, whisk the flour and salt. Gradually add the dry ingredients to the wet mixture until a soft dough forms.
Cover and refrigerate for 30 minutes — this step keeps your cookies thick and tender.
2. Shape and Bake the Cookies
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop about 1½ tablespoons of dough per cookie and roll into balls. Place them 2 inches apart, then flatten slightly.
Using the back of a teaspoon, press a well into the center of each cookie.
Bake for 10–12 minutes, until edges just begin to turn golden.
If centers puff during baking, gently repress the wells while warm.
Cool completely on a wire rack before filling.
3. Make the Pumpkin Filling
Beat softened cream cheese in a medium bowl until smooth.
Add pumpkin purée, brown sugar, pumpkin pie spice, cinnamon, heavy cream, and vanilla. Beat until creamy and uniform.
Chill the mixture for at least 30 minutes — this helps it firm up for piping.
4. Assemble the Cookies
Once cookies are fully cooled and filling is chilled, spoon or pipe the pumpkin filling into each cookie’s center.
Top with a swirl of whipped cream. Dust lightly with cinnamon or nutmeg for a pie-like finish.
(Tip: If preparing ahead, fill and refrigerate the cookies, but wait to top with whipped cream until just before serving.)
Tips & Tricks for the Best Pumpkin Pie Cookies
- Chill Time Matters: Cold dough = thicker cookies. Cold filling = cleaner swirl.
- Soft but Structured: Don’t overbake. Slightly underdone edges create the perfect soft-chewy texture.
- Make-Ahead Friendly: Unfilled cookies last up to 4 days in an airtight container; filled cookies last 2 days refrigerated.
- Freezing Tip: You can freeze the baked cookies (with filling, no whipped cream) for up to a month. Thaw overnight in the fridge, then top with cream before serving.
- Presentation Hack: Serve in mini cupcake liners for parties — neat, portable, and adorable.
Substitutions & Variations
- Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free baking blend.
- Vegan: Use dairy-free butter, vegan cream cheese, and coconut cream in place of heavy cream.
- Flavor Twist: Add a drizzle of caramel or sprinkle of crushed graham crackers for a “crust” feel.
- Spice Swap: Try chai spice or maple spice blends for an unexpected fall note.
Frequently Asked Questions
Can I freeze Pumpkin Pie Cookies?
Yes! Freeze baked cookies with the pumpkin filling (no whipped cream) in a single layer. When ready to serve, thaw in the fridge and top with whipped cream.
Does the cream cheese flavor come through?
Only lightly. It’s mainly for structure — the pumpkin and warm spices dominate the flavor.
Can I make the filling ahead of time?
Absolutely. Store it in the fridge for up to 3 days in a sealed container. Stir before piping.
How do I keep the cookies from spreading?
Chill your dough before baking, use parchment-lined pans, and avoid over-soft butter.
Nutrition Information (per cookie)
| Calories | Total Fat | Saturated Fat | Cholesterol | Sodium | Carbs | Fiber | Sugar | Protein |
|---|---|---|---|---|---|---|---|---|
| 115 | 3g | 1g | 13mg | 69mg | 21g | 1g | 10g | 2g |
These Pumpkin Pie Cookies are everything you crave about Thanksgiving dessert — buttery, spiced, creamy, and completely fuss-free. They’re the kind of treat that makes your kitchen smell like a warm holiday hug.
So go ahead, bake a batch, share a few, and keep one (or three) for yourself. You deserve that cozy, pumpkin-spiced moment.
(Pin this recipe to your “Fall Baking” board and share it with us in the comments if you try it!)
Pumpkin Pie Cookies
Ingredients
For the Cookie Base
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 2 tbsp vanilla extract
- 2½ cups all-purpose flour
- ½ tsp salt
For the Pumpkin Filling
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- ⅓ cup brown sugar
- 1 tsp pumpkin pie spice
- ¼ tsp ground cinnamon
- ¼ cup cream cheese, softened
- 2 tbsp heavy cream
- ½ tsp vanilla extract
For the Topping
- Whipped cream (store-bought or homemade)
- Optional: pinch of cinnamon or nutmeg for garnish
Instructions
- Make the Cookie DoughIn a large bowl, cream together the softened butter and sugar with a hand or stand mixer until light and fluffy (about 2–3 minutes).Add the egg and vanilla; beat until smooth.In a separate bowl, whisk the flour and salt. Gradually add the dry ingredients to the wet mixture until a soft dough forms.Cover and refrigerate for 30 minutes — this step keeps your cookies thick and tender.
- Shape and Bake the CookiesPreheat oven to 350°F (175°C). Line baking sheets with parchment paper.Scoop about 1½ tablespoons of dough per cookie and roll into balls. Place them 2 inches apart, then flatten slightly.Using the back of a teaspoon, press a well into the center of each cookie.Bake for 10–12 minutes, until edges just begin to turn golden.If centers puff during baking, gently repress the wells while warm.Cool completely on a wire rack before filling.
- Make the Pumpkin FillingBeat softened cream cheese in a medium bowl until smooth.Add pumpkin purée, brown sugar, pumpkin pie spice, cinnamon, heavy cream, and vanilla. Beat until creamy and uniform.Chill the mixture for at least 30 minutes — this helps it firm up for piping.
- Assemble the CookiesOnce cookies are fully cooled and filling is chilled, spoon or pipe the pumpkin filling into each cookie’s center.Top with a swirl of whipped cream. Dust lightly with cinnamon or nutmeg for a pie-like finish.(Tip: If preparing ahead, fill and refrigerate the cookies, but wait to top with whipped cream until just before serving.)