These Pumpkin Pie Cookies are the best of both worlds for anyone who can’t decide between reaching for a classic slice of pie or a soft, spiced cookie. Bursting with a creamy pumpkin pie filling nestled inside a thick and chewy cookie, this Pumpkin Pie Cookie Recipe brings all the warmth and nostalgia of fall baking into an irresistibly shareable treat. Whether for a holiday gathering, a cozy night in, or just a cheerful reason to bake, you’ll love how these cookies evoke pure pumpkin pie bliss—one hand-held bite at a time!

Pumpkin Pie Cookie Recipe - Recipe Image

Ingredients You’ll Need

The Pumpkin Pie Cookie Recipe comes together with a lineup of simple, wholesome ingredients—each one earning its place for taste, texture, or color. From the rich cream cheese in the dough to aromatic pumpkin spices and silky pumpkin puree, every element works with the next to guarantee big flavor and that signature festive pop.

All-purpose flour (2 ⅔ cups | 337g): The sturdy foundation for cookies that hold their shape and support a generous pumpkin filling.
Pumpkin spice (1 tbsp + ½ tsp): The heart of the recipe—warming, fragrant, and a beautiful color booster for both the dough and filling.
Salt (½ tsp + pinch): A pinch sharpens and balances sweet and spicy flavors, ensuring no flat bites here.
Cream cheese (3 oz, room temp): Makes the cookie dough extra tender and adds a subtle tang for depth.
Unsalted butter (12 tbsp, room temp): For that classic chewy-in-the-middle, crisp-on-the-bottom cookie experience.
Granulated sugar (½ cup | 110g): Sweetens the dough and contributes to a lovely pale golden color in the crumb.
Brown sugar (½ cup packed + ¼ cup | 112g+56g): Bring on the molasses-rich moistness and warm, caramelized undertones.
Egg yolk (1, room temp): A little extra richness and structure for cookies that don’t spread too much.
Egg (1, room temp): Lends creaminess and consistency to the luxurious pumpkin pie filling.
Vanilla extract (1 tsp + ¼ tsp): Enhances the spices and rounds out the cookie’s aroma.
Coarse sugar for rolling (⅓ cup | 78g): Rolls on a dazzling sparkle and gentle crunch with every bite.
Whole milk (¼ cup | 2oz): Makes the filling perfectly silky and sets to a dreamy texture after baking.
Pumpkin puree (½ cup | 122g): The star—delivers color, earthy sweetness, and classic pumpkin personality.
Whipped cream (optional for serving): Dollop or pipe for bakery-style flair and a cloud-soft finish.

How to Make Pumpkin Pie Cookie Recipe

Step 1: Prep Your Baking Tools

Begin by preheating your oven to 350°F. Line a large cookie sheet with parchment paper to ensure easy cleanup and perfectly baked bottoms every time. Set it aside so you’re ready to roll as soon as your dough and filling are mixed.

Step 2: Mix the Cookie Dough

In a medium bowl, whisk together your all-purpose flour, pumpkin spice, and salt. These dry ingredients will evenly distribute the warm spices throughout the cookies. In a large mixing bowl, blend cream cheese, unsalted butter, granulated sugar, and half a cup of brown sugar. Beat on medium-high until the mixture is very fluffy—about 3 minutes—making sure to scrape down the sides for a uniform blend. Add the egg yolk and vanilla, mixing until just combined. Slowly add in the flour mixture in three parts, blending gently and folding at the end to ensure no dry spots remain. Your dough should be thick, creamy, and fragrant.

Step 3: Prepare the Pumpkin Pie Filling

While the dough rests, grab a medium bowl for the luscious pumpkin filling. Whisk together the egg, ¼ cup brown sugar, a pinch of salt, ½ teaspoon pumpkin spice, whole milk, pumpkin puree, and ¼ teaspoon vanilla extract until thoroughly blended and smooth. The result is an autumn-scented custard ready to shine in every cookie.

Step 4: Shape and Fill the Cookies

Scoop the cookie dough into generous balls, about 2 tablespoons (36g) each. Roll each ball in coarse sugar to coat for sparkly, crunchy edges. Arrange them on your prepared baking sheet about 2 inches apart—space is key since we’re about to fill them with deliciousness! Use a tablespoon measure or the bottom of a medicine cup to press a well into the center of each dough ball. Fill each indentation with a heaping tablespoon of your pumpkin pie mixture. It should be rich and inviting, like a mini pie center in each cookie.

Step 5: Bake to Perfection

Slide your filled cookies into the preheated oven and bake for 14 to 17 minutes. They’re done when the edges are set and the bottoms are just lightly golden. Let them cool for a few minutes on the sheet, then transfer to a wire rack to finish cooling and allow the filling to set beautifully. Repeat with the rest of the dough, ensuring your sheet pan is cool each time.

Step 6: Decorate and Enjoy

If you’re feeling extra, pipe or dollop freshly whipped cream onto each cooled cookie. Sprinkle with a little more pumpkin spice or cinnamon to finish. These cookies are ready to be devoured as soon as you can bear to wait—they’re fantastic slightly warm or at room temperature!

How to Serve Pumpkin Pie Cookie Recipe

Garnishes

For the most delightful finish, I love to top these cookies with a good swirl of fresh whipped cream and a pinch of extra pumpkin spice or cinnamon. It turns each cookie into a mini pie showstopper that’s as beautiful to present as it is delicious to eat.

Side Dishes

Pair your Pumpkin Pie Cookie Recipe with rich, bold coffee or chai tea for a cozy afternoon treat. If you’re serving a cookie platter, balance with classic shortbread, cranberry bars, or even a few sliced apples for a hint of tartness alongside the sweet, spiced pumpkin.

Creative Ways to Present

These cookies truly shine on a festive tray, especially if you pipe a rosette of whipped cream on each one and sprinkle with cinnamon. For a party, display them on a tiered dessert stand, or wrap individual cookies in parchment and twine for thoughtful edible gifts. Don’t forget: a drizzle of caramel sauce or a dusting of powdered sugar can turn each cookie into a personal little masterpiece!

Make Ahead and Storage

Storing Leftovers

If you have any left after sharing, store your Pumpkin Pie Cookie Recipe cookies in an airtight container at room temperature for up to three days. For fresher flavor beyond that, pop them in the fridge. As with most filled cookies, these are best enjoyed at room temperature, so bring them out to warm up a bit before serving.

Freezing

This recipe freezes beautifully! Arrange cooled cookies in a single layer in an airtight container, placing wax paper between layers to prevent sticking. Freeze for up to two months. When a pumpkin craving hits, thaw overnight in the fridge or let sit at room temperature for a couple of hours.

Reheating

If you’d like that just-baked warmth again, microwave a cookie for about 10 seconds or pop a batch in a low oven (300°F) for 5 minutes. Add whipped cream only after reheating so it stays fluffy and beautiful.

FAQs

Can I use homemade pumpkin puree instead of canned?

Yes, homemade pumpkin puree works wonderfully! Just make sure it’s very well-drained and thick, so your filling isn’t too watery. This ensures the Pumpkin Pie Cookie Recipe maintains its lovely structure and flavor.

What’s the best way to make the “well” for the filling?

A tablespoon measure works perfectly, but you can also use the bottom of a clean medicine cup for a uniform shape. Just press gently—enough to create space for the pumpkin filling, not all the way through the dough.

Can I make the cookie dough or filling in advance?

Absolutely! The dough and filling can be made up to 2 days ahead and kept tightly covered in the fridge. When ready to bake, let them come to room temperature before shaping and assembling the Pumpkin Pie Cookie Recipe for best texture.

Do I have to use coarse sugar for rolling?

You’ll get the best sparkle and crunch with coarse sugar, but regular granulated sugar will work in a pinch. Coarse sanding sugar just gives that beautiful bakery finish on every Pumpkin Pie Cookie Recipe.

How do I keep the whipped cream looking fresh?

Only add whipped cream right before serving. If you need to make whipped cream in advance, store it in a piping bag in the fridge and pipe onto cookies just before serving to keep those swirls picture-perfect!

Final Thoughts

If you’re ready to impress friends and family—or simply want to treat yourself—this Pumpkin Pie Cookie Recipe is the ultimate way to bring pumpkin pie magic to your cookie jar. Warm, inviting, and full of festive cheer, these cookies are always a crowd-pleaser. Give them a try—you just might find your new favorite fall baking tradition!

Pumpkin Pie Cookie Recipe

★★★★★

4.7 from 20 reviews

Author: Olivia
Total Time: 45 minutes
Yield: 23 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Thick and chewy pumpkin pie cookies featuring a crisp bottom and smooth, silky pumpkin pie filling. These spiced cookies make for a delightful addition to any holiday table.

Instructions

Preheat oven to 350℉. Line a cookie sheet with parchment paper and set aside.
Prepare the cookie dough: Whisk together the flour, pumpkin spice, and salt. Set aside. In a large mixing bowl, combine the cream cheese, butter, and sugars. Beat on medium-high until fluffy, about 3 minutes. Add egg yolk and vanilla. Blend until incorporated.
Add the flour mixture in 3 additions, scraping down the sides of the bowl as needed. Fold with a spatula to ensure no dry pockets remain. The mixture will be thick.
Prepare the filling: Combine all filling ingredients in a medium bowl. Whisk until blended. Set aside.
Fill and bake the cookies: Roll dough into 2 tablespoon balls (36g each) and coat with coarse sugar. Place on the prepared sheet. Press down to create a well in each cookie. Fill each well with 1 tablespoon of filling.
Bake for 14 to 17 minutes or until set and lightly golden. Cool on a wire rack. Serve with whipped cream and spices.

Notes

To make the well in the cookie dough ball, you can also use the bottom of a plastic medicine cup like the one that comes with Pepto Bismol.
Only add whipped cream to the cookies you plan to serve immediately.
Store leftover cookies in an airtight container at room temperature for up to 3 days. Refrigerate for longer storage. Bring to room temperature before serving for the best flavor.
Freeze well sealed in an airtight container with wax paper between cookie layers.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American