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Pumpkin Pie Cookies

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Prep Time 20 minutes
Cook Time 12 minutes
Additional Time 30 minutes
Total Time 1 hour 2 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 115 kcal

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 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.
  • 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.
  • 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.
  • 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.)