Pumpkin Pie Cookies are a delightful seasonal treat that combines a soft, spiced cookie base with a creamy pumpkin filling. These cookies capture the comforting flavors of pumpkin pie in a portable, hand-held form that’s perfect for fall gatherings or everyday indulgence.
You will love the way the tender sugar cookie dough, infused with pumpkin spice, balances beautifully with a sweet and silky pumpkin pie filling. The coarse sugar coating adds a lovely crunch, while the optional whipped cream topping takes these cookies to the next level of irresistible.
Ingredients
For the Cookie Dough:
- 2⅔ cups all-purpose flour (337g)
- 1 tablespoon pumpkin spice
- ½ teaspoon salt
- 3 oz cream cheese, room temperature (86g)
- 12 tablespoons unsalted butter, room temperature (6oz)
- ½ cup granulated sugar (110g)
- ½ cup brown sugar, packed (112g)
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- ⅓ cup coarse sugar for rolling (78g)
For the Pumpkin Filling:
- 1 large egg, room temperature
- ¼ cup brown sugar (56g)
- Pinch table salt
- ½ teaspoon pumpkin spice
- ¼ cup whole milk (2oz)
- ½ cup pumpkin puree (122g)
- ¼ teaspoon vanilla extract
For Serving (Optional):
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Whipped cream
How to Create Your Pumpkin Pie Cookies
Step 1: Prepare the Dough
Preheat the oven to 350°F (177°C) and line a cookie sheet with parchment paper. In a bowl, whisk together flour, pumpkin spice, and salt. In a large bowl, beat cream cheese, butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy (~3 minutes). Scrape down sides, then add egg yolk and vanilla, beating to combine. Gradually add the flour mixture, folding a few times with a spatula to eliminate dry pockets. The dough will be thick.
Step 2: Prepare the Filling
In a medium bowl, whisk together egg, brown sugar, salt, pumpkin spice, milk, pumpkin puree, and vanilla until blended. Set aside.
Step 3: Fill and Bake the Cookies
Use a medium cookie scoop to form 2-tablespoon balls (about 36g each). Roll each ball in coarse sugar, then place on the prepared sheet about 2 inches apart. Press a tablespoon measuring spoon into each dough ball to create a well, filling each with 1 tablespoon of pumpkin filling.
Bake for 14-17 minutes, until cookies are set and bottoms are light golden brown. Cool completely on a wire rack. Repeat with remaining dough, cooling the sheet between batches.
Step 4: Serve
Optional: pipe or dollop whipped cream on each cookie before serving. Sprinkle with additional pumpkin spice or cinnamon if desired.
My Best Tips for Success
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Use room temperature cream cheese and butter for easier creaming and better texture.
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Be gentle when folding flour to maintain cookie tenderness.
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Chill dough balls briefly if dough softens too much before baking.
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Press wells carefully to avoid breaking dough.
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Bake until just set to keep filling creamy and cookie tender.
Delicious Variations to Try
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Top with a drizzle of caramel or maple syrup instead of whipped cream.
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Add chopped pecans or walnuts to the filling for texture.
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Use pumpkin pie spice mix for a richer spice blend.
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Incorporate a sprinkle of cinnamon sugar on top before baking.
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Make mini versions in a muffin tin for bite-size treats.
Frequently Asked Questions
Can I use canned pumpkin or fresh pumpkin puree?
Both work well; just ensure fresh pumpkin is pureed smoothly and drained if watery.
How long do these cookies keep?
Store in an airtight container at room temperature up to 3 days or refrigerated up to a week.
Can I freeze the cookie dough or baked cookies?
Yes, dough can be frozen before baking, and baked cookies freeze well for up to 3 months.
Are the cookies soft or crispy?
These cookies have a soft, tender crumb with a slight crisp on the edges.
Can I substitute cream cheese with a dairy-free alternative?
Yes, use vegan cream cheese for a dairy-free version.
How do I prevent the pumpkin filling from leaking?
Press dough wells gently but firmly and avoid overfilling.
Pumpkin Pie Cookies
- Total Time: 42
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Cozy fall flavor in bite-sized cookies with a soft spiced base and creamy pumpkin filling, topped with a crisp sugar coating and optional whipped cream for a festive touch.
Ingredients
Cookie Dough
2 2/3 cups (337 g) all-purpose flour
1 tbsp pumpkin spice
1/2 tsp salt
3 oz (86 g) cream cheese, softened
12 tbsp (6 oz) unsalted butter, softened
1/2 cup (110 g) sugar
1/2 cup (112 g) packed brown sugar
1 large egg yolk, room temperature
1 tsp vanilla extract
1/3 cup (78 g) coarse sugar, for rolling
Pumpkin Filling
1 large egg
1/4 cup (56 g) brown sugar
Pinch salt
1/2 tsp pumpkin spice
1/4 cup (60 ml) whole milk
1/2 cup (122 g) pumpkin puree
1/4 tsp vanilla extract
Topping (optional)
Whipped cream
Instructions
Make cookie dough: Preheat oven to 350°F (177°C). Line baking sheets with parchment.
Whisk flour, pumpkin spice, and salt.
Beat cream cheese, butter, sugars until fluffy.
Beat in egg yolk and vanilla.
Fold in flour mixture. Dough will be thick.
Prepare filling: Whisk egg, brown sugar, salt, pumpkin spice, milk, pumpkin puree, and vanilla.
Shape cookies: Scoop 2-tbsp dough, roll in coarse sugar, place 2 inches apart.
Press well in center and fill with 1 tbsp pumpkin filling.
Bake 14-17 minutes until set and lightly golden underneath.
Cool completely before serving.
Optional: Pipe or dollop whipped cream and dust with pumpkin spice.
Notes
Use room-temperature butter and cream cheese.
Press wells gently.
Avoid overbaking.
Chill dough if sticky.
Cool fully before adding whipped cream.
- Prep Time: 25
- Cook Time: 17
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American / Fall
Nutrition
- Serving Size: 1 cookie (1/24 recipe)
- Calories: 175
- Sugar: 13 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2.5 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 45 mg
Keywords: pumpkin pie cookies, thanksgiving desserts, pumpkin spice cookies, cream cheese pumpkin cookies, fall dessert recipes
