Pumpkin Pie Cookies are the ultimate comfort dessert for autumn. Soft, flavorful, and easy to make, they bring the warm spices of pumpkin pie into a portable, shareable treat. For me, baking these cookies is a nostalgic journey back to childhood mornings in my mom’s kitchen, where flour-covered counters and laughter made every recipe special. These cookies combine a tender sugar cookie crust with a creamy pumpkin filling, perfect for family gatherings, holiday parties, or cozy afternoons at home. Every bite tastes like fall, love, and home baked into one.
Table of Contents
Pumpkin Pie Cookies Everyone Will Love This Season
- Total Time: 32 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
Pumpkin Pie Cookies combine a soft sugar cookie crust with creamy pumpkin filling, perfect for fall treats, holiday gatherings, and cozy afternoons.
Ingredients
Sugar Cookie Crust:
1 cup (226 g) unsalted butter, room temperature
1 cup (200 g) granulated sugar
1 teaspoon (5 ml) vanilla extract
1 large egg yolk, room temperature
2¼ cups (270 g) all-purpose flour
½ teaspoon salt
Pumpkin Pie Filling:
4 oz (113 g) cream cheese
½ cup (118 ml) canned pumpkin puree
½ cup (100 g) granulated sugar
1 teaspoon pumpkin pie spice
1 teaspoon (5 ml) vanilla extract
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Make the sugar cookie crust: Cream butter and sugar until light and fluffy. Mix in vanilla and egg yolk. Slowly fold in flour and salt until a soft dough forms.
Form cookies: Roll dough into 1½-tablespoon balls. Place on baking sheet 2 inches apart and flatten slightly.
Bake: 10–12 minutes until lightly golden. Remove from oven and let cool completely on a wire rack.
Prepare pumpkin filling: Beat cream cheese until smooth. Add pumpkin puree, sugar, pumpkin pie spice, and vanilla. Mix until creamy.
Assemble cookies: Spoon or pipe filling onto cooled cookies. Chill for 10–15 minutes if desired.
Serve and enjoy: Perfect for fall gatherings, cozy afternoons, or holiday treats.
Notes
Pumpkin Pie Cookies can be made ahead and stored in an airtight container.
Use fresh pumpkin puree for best flavor.
Optional: sprinkle cinnamon sugar or drizzle melted white chocolate on top.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 75mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Keywords: Pumpkin Pie Cookies, pumpkin dessert, fall cookies
The Story Behind Pumpkin Pie Cookies
Why I Fell in Love with Pumpkin Pie Cookies
Pumpkin Pie Cookies have a special place in my kitchen. As a self-taught cook, I’ve always loved desserts that bring back memories, and these cookies do just that. The first time I baked them, I was experimenting with pumpkin desserts on a chilly autumn afternoon. The soft sugar cookie base paired with creamy pumpkin filling instantly reminded me of those Saturday mornings baking with my mom. Each bite carries warmth, spice, and a little piece of nostalgia. Over time, I perfected this recipe through trial, error, and—of course—a lot of taste testing.
The Perfect Fall Treat for Every Occasion
What makes Pumpkin Pie Cookies so irresistible is their versatility. They’re ideal for holiday parties, school events, or just a cozy afternoon with a cup of tea. The soft, chewy cookie combined with the creamy pumpkin filling is comfort in every bite. You can even customize them: sprinkle cinnamon sugar on top or add a drizzle of white chocolate for extra indulgence. If you love cozy autumn desserts, check out my Pumpkin Brownies recipe and my Maple Pumpkin Cookies for more warm, seasonal treats.
Ingredients & Preparation
Ingredients for Pumpkin Pie Cookies
Sugar Cookie Crust
| Ingredient | Quantity |
|---|---|
| Unsalted butter, room temperature | 1 cup (226 g) |
| Granulated sugar | 1 cup (200 g) |
| Vanilla extract | 1 tsp (5 ml) |
| Egg yolk, room temperature | 1 large |
| All-purpose flour | 2¼ cups (270 g) |
| Salt | ½ tsp |
Pumpkin Pie Filling
| Ingredient | Quantity |
|---|---|
| Cream cheese | 4 oz (113 g) |
| Canned pumpkin puree | ½ cup (118 ml) |
| Granulated sugar | ½ cup (100 g) |
| Pumpkin pie spice | 1 tsp |
| Vanilla extract | 1 tsp (5 ml) |
Step-by-Step Preparation
Serve and enjoy: These Pumpkin Pie Cookies are ready to share, perfect for fall gatherings or cozy afternoons.
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Make the sugar cookie crust: In a large bowl, cream together butter and sugar until light and fluffy. Mix in vanilla extract and egg yolk. Slowly incorporate the flour and salt into the mixture until it comes together as a soft dough.
Form the cookies: Roll the dough into small balls (about 1½ tablespoons each) and place them on the prepared baking sheet, spaced 2 inches apart. Flatten slightly with your fingers.
Bake the cookies: Bake for 10–12 minutes, until lightly golden. Take the cookies out of the oven and allow them to cool fully on a wire rack.
Prepare the pumpkin filling: In a medium bowl, beat cream cheese until smooth. Add pumpkin puree, sugar, pumpkin pie spice, and vanilla extract. Mix until creamy.
Assemble the cookies: Spoon or pipe a small amount of pumpkin filling onto each cooled cookie. Optionally, chill for 10–15 minutes to set the filling before serving.
Cooking Notes & Nutritional Info
Expert Tips for Perfect Pumpkin Pie Cookies
To make your Pumpkin Pie Cookies soft, creamy, and perfectly spiced, a few small tweaks go a long way:
- Room-temperature ingredients: Ensure butter, egg yolk, and cream cheese are at room temperature for smoother mixing and better texture.
- Do not overmix: When adding flour, fold it gently to maintain a tender cookie crust.
- Chill the dough: If the cookie dough feels too soft, chilling it for 15–20 minutes prevents spreading.
- Pumpkin filling consistency: Beat cream cheese and pumpkin until completely smooth. This avoids lumps and ensures each bite is creamy.
- Optional toppings: Sprinkle cinnamon sugar or drizzle melted white chocolate on top for extra flavor and visual appeal.
For other tips on baking soft cookies, see my Pumpkin S’mores Cookies and Apple Cider Cheesecake Stuffed Cookies recipes.
Storing and Serving
- At room temperature: Keep the cookies in a sealed container for up to three days.
- Refrigeration: Keeps for up to 1 week in the fridge. Let cookies come to room temperature before serving.
- Freezing: Assemble baked cookies without filling and freeze for up to 2 months. Thaw and add pumpkin filling before serving.
Serve Pumpkin Pie Cookies with a warm cup of tea, coffee, or hot chocolate for a cozy autumn treat.
Nutritional Information (per cookie)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Total Fat | 9 g |
| Saturated Fat | 5 g |
| Cholesterol | 35 mg |
| Sodium | 75 mg |
| Total Carbohydrates | 23 g |
| Dietary Fiber | 1 g |
| Sugars | 12 g |
| Protein | 2 g |
Tips & Serving Suggestions
Pro Tips for Baking Pumpkin Pie Cookies
- Even sizing: Use a cookie scoop to ensure each cookie is uniform. This helps them bake evenly and look professional.
- Watch baking time: Every oven is different. Check cookies a minute or two early to avoid overbaking and maintain a soft center.
- Enhance flavors: Add a pinch of ground nutmeg or a dash of ginger to the pumpkin filling for extra warmth.
- Soft texture: For chewier cookies, slightly underbake the crust and allow the filling to set while cooling.
Creative Serving Ideas
- Festive presentation: Arrange Pumpkin Pie Cookies on a holiday platter with autumn leaves or mini pumpkins.
- Pairing suggestions: Serve with spiced lattes, hot chocolate, or chai tea for the ultimate cozy experience.
- Gifting option: Place cookies in decorative tins or cellophane bags as thoughtful fall gifts.
- Layered desserts: Break cookies into chunks and layer with whipped cream and caramel sauce for a quick pumpkin parfait.
Conclusion
Pumpkin Pie Cookies are the perfect blend of soft sugar cookie crust and creamy, spiced pumpkin filling, making them a cozy fall treat for any occasion. As a self-taught cook, I’ve learned that the best desserts come from experimentation and embracing imperfections—and these cookies are a delicious result. They’re easy to make, shareable, and full of the comforting flavors of autumn, bringing warmth to your kitchen and joy to anyone who tries them.
Whether you’re baking for a holiday gathering, a quiet afternoon, or as a thoughtful gift, these cookies never disappoint. Pair them with tea, coffee, or hot chocolate, and feel free to get creative with toppings like cinnamon sugar, white chocolate drizzle, or nutmeg. Storing them is simple: keep them in a sealed container at room temperature, refrigerate, or freeze the crust for later. Pumpkin Pie Cookies aren’t just desserts—they’re a way to celebrate flavor, warmth, and the joy of homemade treats.
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Frequently Asked Questions
1. How long do Pumpkin Pie Cookies last?
Pumpkin Pie Cookies stay fresh for up to three days at room temperature in a sealed container. If refrigerated, they can last up to one week. For longer storage, freeze the cookies (without filling) for up to two months and add the pumpkin filling after thawing.
2. Can I make Pumpkin Pie Cookies ahead of time?
Yes! You can prepare the cookie crust and pumpkin filling separately. Bake the cookies, allow them to cool, and store both components in the fridge. Assemble the cookies with the filling right before serving for maximum freshness and flavor.
3. Can I use homemade pumpkin puree for the filling?
Absolutely. Homemade pumpkin puree works perfectly in Pumpkin Pie Cookies. Make sure it’s thick and smooth for the best texture. Too much liquid can make the filling runny, so drain excess moisture if needed.
4. How can I make Pumpkin Pie Cookies extra soft and creamy?
To keep them soft and creamy, ensure your ingredients are at room temperature, avoid overmixing the dough, and slightly underbake the cookie crust. Chill the assembled cookies briefly if you want the filling to set without hardening the crust.