If you adore the warm, spicy comforts of fall in a bite-sized treat, you are going to fall head over heels for this Pumpkin Pie Cookie Recipe. Imagine soft, buttery cookies hugging a smooth, fragrant pumpkin pie filling that bursts with cozy spices in every mouthful. These cookies are perfect for sharing by the fireside or brightening up your holiday gatherings with their irresistible aroma and melt-in-your-mouth texture. This recipe blends the best of pumpkin pie and cookies into one delightful experience that’s sure to become a seasonal favorite in your kitchen.

Pumpkin Pie Cookie Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for this Pumpkin Pie Cookie Recipe are refreshingly simple yet essential to creating its signature flavor and texture. Each one plays a crucial role—from the vibrant pumpkin puree and fragrant pumpkin spice to the creamy butter and tangy cream cheese that make these cookies so irresistibly tender and flavorful.

All-purpose flour (2 ⅔ cups / 337g): The sturdy base that gives structure to the cookies.
Pumpkin spice (1 tablespoon): Adds classic autumn warmth with cinnamon, nutmeg, and cloves.
Salt (½ teaspoon): Enhances all the flavors and balances sweetness perfectly.
Cream cheese (3 oz / 86g, room temperature): Contributes a subtle tang and extra moisture, keeping cookies soft.
Unsalted butter (12 tablespoons / 6 oz, room temperature): Provides richness and a tender crumb.
Granulated sugar (½ cup / 110g): Sweetens while helping the cookies spread nicely.
Brown sugar (½ cup packed / 112g plus ¼ cup / 56g): Deepens flavor with molasses notes and adds chewiness.
Egg yolk (1 large, room temperature): Enhances richness and helps bind the dough.
Vanilla extract (1 teaspoon plus ¼ teaspoon): Rounds out the flavor with sweet floral notes.
Coarse sugar (⅓ cup / 78g for rolling): Creates a delicate, sparkling crust on each cookie.
Egg (1 large, room temperature): Works in the filling to create a creamy texture.
Table salt (pinch): Balances sweetness in the filling.
Whole milk (¼ cup / 2 oz): Lightens the filling for a smooth consistency.
Pumpkin puree (½ cup / 122g): The star ingredient that brings natural sweetness and moisture.
Whipped cream (optional, for serving): An extra dash of indulgence when you want to elevate your cookies to dessert status.

How to Make Pumpkin Pie Cookie Recipe

Step 1: Preheat and Prepare

Start by preheating your oven to 350 degrees Fahrenheit and lining a cookie sheet with parchment paper. This ensures your cookies bake evenly and come off the sheet effortlessly. Having everything ready sets you up for smooth baking.

Step 2: Combine Dry Ingredients

Whisk together the all-purpose flour, pumpkin spice, and salt in a bowl. This simple mix will infuse your cookies with that unmistakable fall flavor right from the start and evenly distribute the spices for consistent taste.

Step 3: Cream Butter, Cream Cheese, and Sugars

In a large mixing bowl, beat the room temperature cream cheese, butter, granulated sugar, and brown sugar on medium-high speed until the mixture is gloriously fluffy—about three minutes. This step is essential for a tender, melt-in-your-mouth cookie texture, so don’t rush it!

Step 4: Add Egg Yolk and Vanilla

Scrape down the bowl’s sides, then blend in the egg yolk and vanilla extract until just combined. These ingredients bring richness and a lovely fragrance that will transform your cookies from good to unforgettable.

Step 5: Incorporate Dry Ingredients

Add the flour mixture in three parts, folding gently after each addition so you don’t lose any of the air you just whipped in. The dough will be thick and beautifully soft, ready for shaping.

Step 6: Prepare the Pumpkin Filling

Whisk together the egg, brown sugar, salt, pumpkin spice, milk, pumpkin puree, and vanilla extract in a separate bowl until smooth. This luscious pumpkin filling is the heart of the cookie and bursting with those warm seasonal flavors.

Step 7: Shape, Coat, and Fill the Cookies

Using a medium cookie scoop, roll the dough into 2-tablespoon balls and coat each one in coarse sugar for a delightful crunch. Place the coated balls on the cookie sheet, leaving enough space between them. Next, gently press a well into the center of each dough ball and fill it with about one tablespoon of the pumpkin filling. This combination of soft cookie and creamy pumpkin center creates the magic.

Step 8: Bake and Cool

Bake your cookies for 14 to 17 minutes, or until they are set and the bottoms turn a light golden brown. Then transfer them to a wire rack to cool completely. Your kitchen will fill with the tantalizing aroma of pumpkin and spices that beckon you to take a bite right away.

Step 9: Repeat with Remaining Dough

Make sure your cookie sheet cools between batches to prevent the dough from spreading too much, then repeat the shaping and filling process with the rest of your dough. This guarantees every cookie comes out perfectly shaped and delicious.

Step 10: Optional Whipped Cream Topping

When your Pumpkin Pie Cookie Recipe treats are fully cooled, top each cookie with a dollop or pipe of whipped cream, and sprinkle with a little pumpkin pie spice or cinnamon for extra flair. This final touch adds creaminess and a festive look that will wow anyone you share these with.

How to Serve Pumpkin Pie Cookie Recipe

Garnishes

These cookies are stunning on their own, but a light dusting of cinnamon or nutmeg on top just before serving elevates their warm spice profile. For a fancier presentation, whipped cream or a swirl of cream cheese frosting adds a luscious contrast that feels utterly indulgent.

Side Dishes

Serve these cookies alongside a cup of hot apple cider or a rich cup of your favorite coffee to complement the pumpkin flavors perfectly. A slice of sharp cheddar cheese also pairs surprisingly well and balances the sweetness if you want to try something unexpected at your next fall gathering.

Creative Ways to Present

Stack your Pumpkin Pie Cookies on a decorative plate, layered with cinnamon sticks and autumn leaves for a festive table centerpiece. You can even sandwich two cookies together with extra pumpkin filling or cream cheese frosting for a party-worthy twist that guests will rave about.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store these cookies in an airtight container at room temperature for up to three days. This keeps them soft and moist while allowing those pumpkin spices to deepen in flavor. If your kitchen is warm, a cool pantry spot is ideal.

Freezing

You can freeze the cookie dough balls before baking or the baked cookies themselves. For dough, place balls on a tray, freeze until firm, then transfer to a freezer bag for up to three months. Baked cookies should be wrapped tightly and stored in freezer-safe containers to maintain freshness.

Reheating

To enjoy these cookies warm, simply microwave briefly for about 10 to 15 seconds or heat in a low oven at 300 degrees Fahrenheit for a few minutes. Adding a fresh dollop of whipped cream or frosting after warming brings back that just-baked feeling that is so comforting.

FAQs

Can I use canned pumpkin puree for this Pumpkin Pie Cookie Recipe?

Absolutely! Canned pumpkin puree works perfectly and makes this recipe super convenient all year round. Just make sure it’s pure pumpkin, not pumpkin pie filling, to get the best flavor and texture.

What if I don’t have pumpkin spice?

You can easily make your own blend using cinnamon, nutmeg, ginger, cloves, and allspice. This DIY mix will give you full control over the spice balance and keep your cookies naturally aromatic.

Can I make these cookies gluten-free?

With some adjustments, yes! Substitute the all-purpose flour with a gluten-free flour blend that’s designed for baking. Keep in mind that texture might vary slightly, so some experimentation may be needed.

How do I prevent the cookies from spreading too much?

Ensure your butter and cream cheese are softened but not melted, and chill the dough briefly if it feels too soft. Also, give your baking sheet time to cool between batches as warm sheets can cause excess spreading.

Are these cookies good to freeze after baking?

Yes, freezing baked cookies is a great option to enjoy them later. Just make sure they’re completely cooled before freezing, and thaw at room temperature when ready to eat for the best results.

Final Thoughts

This Pumpkin Pie Cookie Recipe is truly a celebration of fall’s cozy flavors wrapped up in a tender, delightful treat. Once you take that first bite, you’ll understand why these cookies quickly become a favorite to bake and share during the season. Give this recipe a try—you might just find your new go-to for holiday baking and festive snacking!

Pumpkin Pie Cookie Recipe

★★★★★

4.8 from 27 reviews

Author: Harper
Total Time: 40 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Delight in these soft and flavorful Pumpkin Pie Cookies featuring a spiced cream cheese pumpkin filling nestled in a tender buttery cookie base. Perfect for fall celebrations or cozy afternoons, these cookies combine classic pumpkin pie flavors with a delightful cookie twist, topped optionally with whipped cream for an extra indulgence.

Instructions

Preheat the oven. Preheat your oven to 350℉ (175℃). Line a cookie sheet with parchment paper and set it aside to prepare for baking.
Mix dry ingredients. In a medium bowl, whisk together the all-purpose flour, pumpkin spice, and salt until well combined. Set this dry mixture aside for later use in the dough.
Prepare cookie dough base. In a large mixing bowl, combine the room-temperature cream cheese, unsalted butter, granulated sugar, and brown sugar. Beat on medium-high speed for about 3 minutes until the mixture becomes light and fluffy. Remember to scrape down the sides and bottom of the bowl to ensure even mixing. Add the egg yolk and vanilla extract, mixing until fully incorporated.
Add flour mixture to dough. Gradually add the flour mixture to the wet ingredients in three additions, folding gently with a spatula between additions. Scrape down the bowl sides as needed and fold a few times to ensure there are no dry flour pockets. The resulting cookie dough will be thick.
Prepare pumpkin pie filling. In a separate medium bowl, whisk together the large egg, brown sugar, pinch of salt, pumpkin spice, whole milk, pumpkin puree, and vanilla extract until smooth and fully blended. Set this filling mixture aside.
Form dough balls. Using a medium cookie scoop, portion the dough into 2-tablespoon-sized balls (approximately 36g each). Roll each ball in the coarse sugar to evenly coat them. Arrange the coated dough balls on the prepared cookie sheet, leaving about 2 inches between each.
Create wells and fill cookies. Using a 1-tablespoon measuring spoon, gently press down in the center of each dough ball to form a well. Spoon about 1 tablespoon of the pumpkin pie filling into each well, filling the indentation without overflowing.
Bake the cookies. Bake the filled cookies in the preheated oven for 14 to 17 minutes or until the cookies are set and the bottoms turn a light golden brown. Once baked, transfer the cookies to a wire rack to cool completely.
Repeat with remaining dough. Allow your cookie sheet to cool before repeating the process with any remaining dough, ensuring consistent baking results.
Serve and garnish. When ready to serve, optionally pipe or dollop whipped cream on top of each cooled cookie. For an extra touch, sprinkle additional pumpkin pie spice or cinnamon over the whipped cream and enjoy your seasonal treat.

Notes

Ensure butter and cream cheese are at room temperature for smooth mixing.
Use fresh pumpkin puree for best flavor; canned can be substituted if preferred.
Coarse sugar helps create a sparkling crispy coating on the cookies.
Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
For a dairy-free option, substitute cream cheese and butter with plant-based alternatives and use a non-dairy milk.
Whipped cream topping is optional but adds a delightful, creamy contrast to the spiced filling.

Prep Time: 25 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150 kcal
Sugar: 12 g
Sodium: 65 mg
Fat: 7 g
Saturated Fat: 4.5 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 30 mg

Keywords: pumpkin pie cookies, pumpkin spice cookies, fall dessert, pumpkin cookies with filling, holiday cookies