When autumn arrives, there’s nothing quite like the cozy aroma of pumpkin spice wafting through my kitchen. These Pumpkin Pie Cookies bring together the best of both worlds: a thick, chewy cookie base with a silky pumpkin pie filling nestled right in the center. Each bite gives me the perfect mix of buttery cookie and creamy pumpkin sweetness, making them a must-have for fall gatherings or simply for a quiet evening treat.
I love how they’re crisp on the bottom, soft in the middle, and taste just like mini pumpkin pies. They’re festive, flavorful, and incredibly easy to make—ideal for gifting or serving at a cozy get-together.
Why You’ll Love This Recipe
I enjoy the thick, chewy texture that perfectly balances a creamy filling.
The warm pumpkin spice flavor feels like fall in every bite.
I can make them with minimal effort but still get a bakery-style result.
They’re great for customizing with caramel drizzle, whipped cream, or nuts.
I find them perfect for holidays, parties, or casual coffee breaks.
I can prepare the dough ahead of time and bake when needed.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Cookie Dough:
2 ⅔ cups all-purpose flour
1 tablespoon pumpkin spice
½ teaspoon salt
3 oz cream cheese, room temperature
12 tablespoons unsalted butter, room temperature
½ cup granulated sugar
½ cup packed brown sugar
1 large egg yolk, room temperature
1 teaspoon vanilla extract
⅓ cup coarse sugar for rolling
Pumpkin Filling:
1 large egg, room temperature
¼ cup brown sugar
Pinch of table salt
½ teaspoon pumpkin spice
¼ cup whole milk
½ cup pumpkin puree
¼ teaspoon vanilla extract
Whipped cream for serving (optional)
Directions
I start by preheating my oven to 350°F (175°C) and lining a baking sheet with parchment paper.
I whisk together flour, pumpkin spice, and salt in a medium bowl, then set it aside.
In a large bowl, I beat the cream cheese, butter, granulated sugar, and brown sugar until fluffy, about 3 minutes.
I add the egg yolk and vanilla extract, mixing until smooth.
I gradually fold in the flour mixture in three additions until I have a thick, pliable dough.
For the filling, I whisk the egg, brown sugar, salt, pumpkin spice, milk, pumpkin puree, and vanilla until smooth.
I scoop about 2 tablespoons of dough per cookie, roll each ball in coarse sugar, and place them on the prepared sheet about 2 inches apart.
Using a 1-tablespoon measuring spoon, I press a well in the center of each cookie and fill it with pumpkin mixture.
I bake them for 14–17 minutes until the edges are set and the bottoms are lightly golden.
Once baked, I let them cool completely on a wire rack before serving. Optional: I add whipped cream and a sprinkle of cinnamon right before serving.
Servings And Timing
This recipe makes about 23 cookies.
Prep time: 30 minutes
Bake time: 15 minutes
Total time: 45 minutes
Variations
I sometimes add chopped pecans or walnuts to the pumpkin filling for a nutty twist.
A drizzle of caramel or melted white chocolate gives a decadent touch.
For a chocolatey version, I mix mini chocolate chips into the dough.
When I need a gluten-free version, I substitute a 1:1 gluten-free flour blend.
I’ve also made a “spice boost” version by adding extra cinnamon or nutmeg for stronger flavor.
Storage/Reheating
I store the cookies in an airtight container at room temperature for up to 3 days.
If I need them to last longer, I refrigerate them for up to 5 days.
They also freeze beautifully—I place parchment or wax paper between layers and keep them in a sealed container for up to 3 months.
To serve again, I let them thaw at room temperature, and if I want them slightly warm, I reheat them in a low oven for a few minutes.
FAQs
Can I use canned pumpkin puree?
Yes, I always make sure to use pure pumpkin puree and not pumpkin pie filling, which already has sugar and spices added.
Can I make these cookies vegan?
Yes, I substitute plant-based butter and cream cheese, and use a flax egg instead of the yolk.
How do I keep the cookies from spreading too much?
I chill the dough before baking and make sure my butter isn’t overly soft.
Can I make smaller cookies?
Absolutely! I use 1 tablespoon of dough for mini cookies and bake them for 12–14 minutes instead.
How long do they stay fresh?
At room temperature, they last up to 3 days; in the fridge, about 5 days; and in the freezer, up to 3 months.
Conclusion
These Pumpkin Pie Cookies are my favorite fall dessert to bake when I want something that feels festive yet simple. The combination of buttery spiced cookie dough and smooth pumpkin filling creates a cozy, nostalgic flavor that never fails to impress. Whether I’m baking them for guests, gifting them, or enjoying one with my morning coffee, they always bring warmth and comfort to the season. I love that they taste like pumpkin pie in cookie form—perfectly sweet, soft, and full of autumn charm.
Pumpkin Pie Cookies combine a chewy, spiced cookie base with a creamy pumpkin pie filling, creating a cozy fall treat that’s like mini pumpkin pies in cookie form. Perfect for autumn gatherings, gifting, or a sweet coffee break.
Ingredients
2 ⅔ cups all-purpose flour
1 tablespoon pumpkin spice
½ teaspoon salt
3 oz cream cheese, room temperature
12 tablespoons unsalted butter, room temperature
½ cup granulated sugar
½ cup packed brown sugar
1 large egg yolk, room temperature
1 teaspoon vanilla extract
⅓ cup coarse sugar (for rolling)
1 large egg, room temperature (for filling)
¼ cup brown sugar (for filling)
Pinch of salt (for filling)
½ teaspoon pumpkin spice (for filling)
¼ cup whole milk
½ cup pumpkin puree
¼ teaspoon vanilla extract (for filling)
Whipped cream (optional, for serving)
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Whisk together flour, pumpkin spice, and salt in a medium bowl. Set aside.
In a large bowl, beat cream cheese, butter, granulated sugar, and brown sugar until fluffy (about 3 minutes).
Add egg yolk and vanilla extract; mix until smooth.
Gradually fold in the flour mixture in three additions to form a thick dough.
For the filling, whisk together egg, brown sugar, salt, pumpkin spice, milk, pumpkin puree, and vanilla until smooth.
Scoop about 2 tablespoons of dough per cookie, roll in coarse sugar, and place 2 inches apart on the sheet.
Use a 1-tbsp measuring spoon to press a well in each dough ball. Fill each with the pumpkin mixture.
Bake for 14–17 minutes until edges are set and bottoms are golden.
Cool completely on a wire rack. Optional: Top with whipped cream and a sprinkle of cinnamon before serving.
Notes
Add chopped pecans or walnuts to the filling for extra texture.
Drizzle with caramel or melted white chocolate for added decadence.
Mix mini chocolate chips into the dough for a chocolatey twist.
Use gluten-free flour blend for a GF version.
Chill dough before baking to prevent excess spreading.
