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.

Pumpkin Pie Cookies Everyone Will Love This Season

Name: Pumpkin Pie Cookies Everyone Will Love This Season
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 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; ; 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

Description

Pumpkin Pie Cookies combine a soft sugar cookie crust with creamy pumpkin filling, perfect for fall treats, holiday gatherings, and cozy afternoons.

Ingredients

Scale

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