If the fall season calls for warm scents and cozy flavors, these Pumpkin Pie Cookies are a fantastic treat to bake at home. Imagine thick, chewy cookies with a crisp bottom paired with a smooth, silky pumpkin pie filling in the center. Perfect for sharing at holiday gatherings, potlucks, or even as a sweet weeknight indulgence, these cookies bring big pumpkin pie flavor in a fun handheld form.
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Pumpkin Pie Cookies
Ingredients
Equipment
Method
- Bake 14-17 minutes until set and bottoms are light golden. Cool completely on a wire rack.
- Whisk together flour, pumpkin spice, and salt. In a large bowl, beat cream cheese, butter, granulated sugar, and brown sugar on medium-high until fluffy (about 3 minutes). Add egg yolk and vanilla; blend well. Gradually add the flour mixture in three parts, folding until a thick dough forms.
- In a medium bowl, whisk egg, brown sugar, salt, pumpkin spice, milk, pumpkin puree, and vanilla until smooth and combined.
- Roll dough into 2-tablespoon balls (about 36g). Roll each in coarse sugar and place 2 inches apart on sheet. Press a well into the center with a spoon and fill each with 1 tbsp pumpkin filling.
- Bake 14-17 minutes until set and bottoms are light golden. Cool completely on a wire rack.
- Pipe or dollop whipped cream on cooled cookies if desired. Sprinkle with spice or cinnamon before serving.
Notes
Why You’ll Love This Recipe
Easy to make yet guarantees deliciously comforting flavors.
Thick and chewy texture with a crisp-bottom crunch that feels homemade.
Contains warm pumpkin spice, making it perfect for autumn and winter celebrations.
Makes a great holiday cookie for gifting or serving alongside hot drinks.
No complicated techniques just simple mixing, rolling, and filling.
Ingredients
- For the Cookie Dough:
- 2 ⅔ cups (337g) all-purpose flour
- 1 tablespoon pumpkin spice
- ½ teaspoon salt
- 3 oz (86g) cream cheese, room temperature
- 12 tablespoons (6 oz) unsalted butter, room temperature
- ½ cup (110g) granulated sugar
- ½ cup packed (112g) brown sugar
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- ⅓ cup (78g) coarse sugar, for rolling
- For the Pumpkin Filling:
- 1 large egg, room temperature
- ¼ cup (56g) brown sugar
- Pinch of table salt
- ½ teaspoon pumpkin spice
- ¼ cup (2 oz) whole milk
- ½ cup (122g) pumpkin puree
- ¼ teaspoon vanilla extract
Optional:
Whipped cream for serving
Additional pumpkin pie spice or cinnamon for garnish
Step-by-Step Instructions
Preheat Oven and Prepare Sheets
Preheat oven to 350℉. Line a cookie sheet with parchment paper.
Make the Cookie Dough
Whisk together flour, pumpkin spice, and salt. In a large bowl, beat cream cheese, butter, granulated sugar, and brown sugar on medium-high until fluffy (about 3 minutes). Add egg yolk and vanilla extract; blend well. Gradually add the flour mixture in three parts, folding gently until thick dough forms.
Prepare the Pumpkin Filling
In a medium bowl, whisk egg, brown sugar, salt, pumpkin spice, milk, pumpkin puree, and vanilla extract until well combined.
Shape and Fill Cookies
Roll dough into 2-tablespoon balls (about 36g each). Roll each ball in coarse sugar and place 2 inches apart on baking sheet. Use a tablespoon to press a well into the center of each dough ball. Fill each well with 1 tablespoon pumpkin filling.
Bake and Cool
Bake 14 to 17 minutes until cookies are set and bottoms turn light golden brown. Cool completely on a wire rack to set.
Serve
Optionally pipe or dollop whipped cream on each cookie just before serving. Sprinkle with extra pumpkin pie spice or cinnamon for a festive touch.
Tips and Storage
Use the bottom of a medicine cup to press the well for filling if you don’t have a measuring spoon.
Only add whipped cream to cookies you plan to serve immediately.
Store leftover cookies in an airtight container at room temperature for 3 days or refrigerate to keep longer. Bring to room temperature before serving.
Freeze cookies tightly sealed with wax paper between layers for best texture after thawing.
Serving Suggestions
Perfect alongside a hot cup of cider, coffee, or tea, these cookies can make any afternoon feel like a cozy celebration. Garnish with whipped cream and a sprinkle of spice to impress guests or add extra comfort.
Pumpkin pie is a classic American dessert, especially popular in the fall and around Thanksgiving. These cookies bring the comforting essence of pumpkin pie into a fun new bite-sized cookie form, blending tradition with creativity.
This recipe balances the rich, spiced pumpkin filling with thick, chewy cookie dough for a satisfying treat that’s approachable for home cooks and perfect for fall festivities.