When pumpkin season rolls around, I can’t resist turning everything into a warm, spiced dessert. These Pumpkin Pie Cookies are a game-changer—thick and chewy on the outside with a crisp bottom, and filled with silky, spiced pumpkin pie filling in the center. They’re like little pumpkin pies wrapped in a chewy sugar cookie, and honestly, they might just outshine the classic pie at your holiday table.
I first made these for a Thanksgiving dessert spread, and they disappeared faster than the actual pie. The combination of the chewy cookie shell and creamy filling is pure autumn magic. Whether you’re baking for a party, gifting a homemade treat, or simply indulging at home, these cookies are guaranteed to impress.
Why You’ll Love This Recipe
- Perfectly spiced – Pumpkin spice infuses both the dough and the filling for maximum fall flavor.
- Two desserts in one – A sugar cookie base meets classic pumpkin pie filling.
- Impressive but simple – No pie crusts, no complicated steps, just easy cookie magic.
- Customizable – Add whipped cream, a sprinkle of cinnamon, or drizzle with caramel.
- Great for make-ahead – Ideal for prepping before busy holiday gatherings.
Ingredients
For the Cookie Dough
- 2 ⅔ 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 packed brown sugar (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 of table salt
- ½ teaspoon pumpkin spice
- ¼ cup whole milk (2oz)
- ½ cup pumpkin purée (122g)
- ¼ teaspoon vanilla extract
- Whipped cream for serving (optional)
Step-by-Step Instructions
1. Preheat the Oven
Set your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
2. Make the Cookie Dough
In a medium bowl, whisk together the flour, pumpkin spice, and salt. In a large bowl, beat the cream cheese, butter, and both sugars until light and fluffy (about 3 minutes). Scrape down the sides, then beat in the egg yolk and vanilla until incorporated.
Add the dry ingredients in three additions, mixing on low speed and scraping as needed. Finish by folding with a spatula to ensure there are no dry pockets left. The dough should be thick and cohesive.
3. Prepare the Pumpkin Filling
In a separate bowl, whisk together the egg, brown sugar, salt, pumpkin spice, milk, pumpkin purée, and vanilla extract until smooth. Set aside.
4. Shape and Fill the Cookies
Roll the dough into 2-tablespoon balls (about 36g each). Roll each ball in coarse sugar to coat. Place them on the prepared baking sheet about 2 inches apart.
Using a 1-tablespoon measuring spoon, press down into each ball to create a well in the center. Fill each well with 1 tablespoon of pumpkin filling.
5. Bake
Bake for 14–17 minutes, or until the cookies are set and the bottoms are lightly golden. Let them cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
6. Decorate and Serve
Before serving, pipe or dollop whipped cream on top of each cookie if desired, and sprinkle with extra pumpkin pie spice or cinnamon. Enjoy the perfect mix of chewy cookie and creamy filling!
Serving Suggestions
These cookies are showstoppers on any dessert platter. Serve them as-is for a cozy, rustic look, or top them with whipped cream and a dusting of cinnamon for a bakery-style finish. They pair beautifully with hot apple cider, pumpkin spice lattes, or a strong cup of black coffee.
Recipe Variations
- Chocolate Pumpkin – Add mini chocolate chips to the dough for a chocolatey twist.
- Pie Crust Crumble – Sprinkle crushed graham crackers over the filling before baking for extra crunch.
- Nut Lover’s Version – Top with toasted pecans or walnuts for a nutty contrast.
- Caramel Drizzle – Once cooled, drizzle with salted caramel for extra indulgence.
Make-Ahead Tips
- Dough Prep: The cookie dough can be made up to 2 days in advance and stored covered in the refrigerator.
- Freezing: Freeze unbaked, filled cookie dough balls on a tray, then transfer to a container. Bake directly from frozen, adding 1–2 extra minutes to the baking time.
- Baked Cookies: Baked cookies freeze beautifully. Layer them in an airtight container with wax paper between layers and freeze for up to 2 months.
Notes
- To make the center well, the bottom of a plastic medicine cup works perfectly (bonus: you’ll get uniform wells).
- Only add whipped cream just before serving to prevent sogginess.
- Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate and bring to room temperature before serving for the best flavor.
FAQ
Can I use homemade pumpkin purée?
Yes! Just make sure it’s well-drained to avoid excess moisture in the filling.
How should I store leftover cookies?
Keep them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months.
Can I make the cookies smaller for bite-sized treats?
Absolutely. Use 1 tablespoon of dough per cookie and adjust baking time to 10–12 minutes.
My filling overflowed during baking—what went wrong?
This usually happens if the wells are too shallow or overfilled. Make sure to press deep enough and stick to about 1 tablespoon of filling per cookie.
Can I make these egg-free?
You can experiment with an egg replacer for the filling and dough, but the texture may change slightly. Flax eggs or commercial egg replacers work best.
Can I make the filling ahead of time?
Yes. You can mix the filling up to 1 day in advance and refrigerate it in a covered container. Stir well before using.
Nutrition (Per Cookie)
- Calories: 184 kcal
- Carbohydrates: 26 g
- Protein: 2 g
- Fat: 8 g
- Saturated Fat: 5 g
- Cholesterol: 35 mg
- Sugar: 15 g
- Fiber: 1 g
These Pumpkin Pie Cookies deliver everything you love about pumpkin pie, wrapped up in a soft, chewy cookie. They’re festive, flavorful, and guaranteed to disappear quickly from the dessert table.