When autumn drifts in and the air smells faintly of cinnamon and dry leaves, there’s one thing that brings instant comfort the taste of pumpkin pie. But what if you could enjoy all that nostalgic flavor in one perfectly soft, handheld cookie?
These Pumpkin Pie Cookies are buttery, sugar-rolled, and filled with a silky pumpkin center that melts in your mouth. They’re cozy, creamy, and just the right kind of sweet. Grab a mug of coffee or chai this is your new fall baking ritual.
Ingredients for Pumpkin Pie Cookies
For the Cookies:
- 2 ⅔ cups (337 g) all-purpose flour
- 1 tablespoon pumpkin spice (or homemade blend: ½ tsp cinnamon + ¼ tsp nutmeg + ⅛ tsp ginger + pinch of clove)
- ½ teaspoon salt
- 3 ounces cream cheese, room temperature
- 12 tablespoons (6 oz) unsalted butter, room temperature
- ½ cup granulated sugar
- ½ cup light or dark brown sugar
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- ⅓ cup coarse sugar (for rolling)
For the Pumpkin Filling:
- 1 large egg
- 3 tablespoons brown sugar
- ⅛ teaspoon salt
- ½ teaspoon pumpkin spice
- 2 tablespoons milk (whole, 2%, or oat)
- ⅓ cup pure pumpkin purée (not pie filling)
- ½ teaspoon vanilla extract
Step-by-Step Instructions
1. Preheat & Prepare
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, pumpkin spice, and salt. Set aside.
2. Cream the Base
In a large mixing bowl, beat the cream cheese, butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy — about 3 minutes.
Add the egg yolk and vanilla extract, and mix until fully incorporated.
3. Combine Dry & Wet
Add the dry ingredients in three batches, mixing gently each time until a thick dough forms.
(If the dough feels too soft, chill it for 10–15 minutes before shaping.)
4. Make the Pumpkin Filling
In a separate bowl, whisk together the egg, brown sugar, salt, pumpkin spice, milk, pumpkin purée, and vanilla until smooth.
5. Shape the Cookies
Scoop dough into 2-tablespoon-sized balls (about 36g each).
Roll each ball in coarse sugar and place them 2 inches apart on the baking sheet.
Use a 1-tablespoon measuring spoon to press a well into the center of each dough ball.
6. Fill & Bake
Spoon 1 tablespoon of pumpkin filling into each well.
Bake for 14–17 minutes, or until the cookies are set and their bottoms are lightly golden.
Remove from the oven and cool completely on a wire rack before handling.
Expert Baking Tips & Tricks
- For the perfect texture: Don’t overbake. The cookies should be soft and just set in the center.
- Prevent spreading: Chill the dough briefly before baking if your kitchen is warm.
- Silky filling tip: Use room-temperature ingredients for a smoother pumpkin mixture.
- Finishing touch: Once cooled, top each cookie with whipped cream or a swirl of cream cheese frosting and a dusting of pumpkin spice.
Substitutions & Variations
- Gluten-Free: Substitute a 1:1 gluten-free flour blend designed for baking.
- Vegan Option: Use vegan butter, dairy-free cream cheese, and a flax egg for the filling.
- Flavor Twists: Add a teaspoon of maple syrup or espresso powder to the filling for a deeper flavor.
- Toppings: Sprinkle crushed gingersnaps or drizzle caramel sauce for extra flair.
Frequently Asked Questions (FAQs)
Can I make the dough ahead of time?
Yes! The cookie dough can be refrigerated for up to 48 hours. Let it sit at room temperature for about 10 minutes before rolling and shaping.
What if my pumpkin filling is too runny?
Add a teaspoon of flour or chill the mixture for 15 minutes — that’ll firm it up without affecting the flavor.
Can I use canned pumpkin pie filling instead of purée?
Not recommended. Pumpkin pie filling contains added sugar and spices, which can make the cookies too sweet and alter the texture.
Why did my cookies spread too much?
Too-warm dough or over-creamed butter often causes spreading. Make sure to chill the dough slightly and avoid overmixing once the flour is added.
Nutrition Information (per cookie)
- Calories: 190 kcal
- Carbohydrates: 24 g
- Protein: 2 g
- Fat: 9 g (6 g saturated)
- Cholesterol: 40 mg
- Sodium: 85 mg
- Sugar: 13 g
- Fiber: 0.5 g
- Vitamin A: 900 IU
- Calcium: 25 mg
- Iron: 0.7 mg
Serving & Storage Tips
- Storage: Keep in an airtight container for up to 3 days at room temperature or 5 days refrigerated.
- Freezing: Freeze without whipped topping for up to 2 months. Thaw overnight before serving.
- Serving Ideas: Pair with a mug of hot apple cider, a pumpkin spice latte, or a scoop of vanilla ice cream.
(For a bakery-style finish, add a swirl of cream cheese frosting right before serving.)
Why You’ll Fall in Love with These Pumpkin Pie Cookies
They’re soft, rich, and perfectly spiced like pumpkin pie in cookie form, but easier and way more fun to share. You get the creamy filling, the cozy aroma, and the sugar sparkle in every bite.
When your kitchen fills with cinnamon and butter and the air feels just a little crisper, you’ll know this is fall, baked fresh.
Go ahead — print it, pin it, bake it. Then tell me how your kitchen smelled when they came out of the oven.
Best Pumpkin Pie Cookies with Creamy Pumpkin Filling | Cozy Fall Dessert
Ingredients
For the Cookies:
- 2 ⅔ cups (337 g) all-purpose flour
- 1 tbsp pumpkin spice (or homemade blend: ½ tsp cinnamon + ¼ tsp nutmeg + ⅛ tsp ginger + pinch of clove)
- ½ tsp salt
- 3 ounces cream cheese, room temperature
- 12 tbsp (6 oz) unsalted butter, room temperature
- ½ cup granulated sugar
- ½ cup light or dark brown sugar
- 1 large egg yolk
- 1 tsp pure vanilla extract
- ⅓ cup coarse sugar (for rolling)
For the Pumpkin Filling:
- 1 large egg
- 3 tbsp brown sugar
- ⅛ tsp salt
- ½ tsp pumpkin spice
- 2 tbsp milk (whole, 2%, or oat)
- ⅓ cup pure pumpkin purée (not pie filling)
- ½ tsp vanilla extract
Instructions
Preheat & Prepare
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, pumpkin spice, and salt. Set aside.
Cream the Base
- In a large mixing bowl, beat the cream cheese, butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy — about 3 minutes.
- Add the egg yolk and vanilla extract, and mix until fully incorporated.
Combine Dry & Wet
- Add the dry ingredients in three batches, mixing gently each time until a thick dough forms.(If the dough feels too soft, chill it for 10–15 minutes before shaping.)
- Make the Pumpkin Filling
- In a separate bowl, whisk together the egg, brown sugar, salt, pumpkin spice, milk, pumpkin purée, and vanilla until smooth.
Shape the Cookies
- Scoop dough into 2-tablespoon-sized balls (about 36g each).
- Roll each ball in coarse sugar and place them 2 inches apart on the baking sheet.
- Use a 1-tablespoon measuring spoon to press a well into the center of each dough ball.
Fill & Bake
- Spoon 1 tablespoon of pumpkin filling into each well.
- Bake for 14–17 minutes, or until the cookies are set and their bottoms are lightly golden.
- Remove from the oven and cool completely on a wire rack before handling.