Pumpkin Pie Cookie Recipe

There’s something so comforting about the flavors of pumpkin pie — cozy spices, sweet pumpkin, a whisper of warmth. Now imagine all that goodness in a cookie you can hold in your hand. That’s what this Pumpkin Pie Cookie is all about. It’s a fun, nostalgic twist: part cookie, part mini pie, with that familiar pumpkin pie filling tucked right into the center. It’s perfect for autumn gatherings, a snack with a cup of tea, or just something special when the weather cools. Best of all — it uses simple pantry ingredients and a friendly, step-by-step approach so even baking beginners can shine.

Recipe Info

Ingredients You’ll Need

(Everything should be at room temperature unless stated otherwise.)

For the cookie dough:

• 2⅔ cups (≈ 337 g) all-purpose flour
• 1 tablespoon pumpkin pie spice
• ½ teaspoon salt
• 3 oz cream cheese, softened (≈ 85 g)
• 12 tablespoons unsalted butter, softened (≈ 170 g)
• ½ cup granulated sugar (≈ 110 g)
• ½ cup packed light brown sugar (≈ 112 g)
• 1 large egg yolk
• 1 teaspoon vanilla extract
• ⅓ cup coarse sugar (for rolling)

For the pumpkin pie filling:

• ½ cup (≈ 122 g) pumpkin puree
• ¼ cup light brown sugar (≈ 56 g)
• 1 large egg
• 2 teaspoons cornstarch
• ½ teaspoon pumpkin pie spice
• ⅛ teaspoon cream of tartar (optional, for brightness)
• ⅛ teaspoon salt
• ¼ teaspoon vanilla extract
• (Optional) whipped cream, for topping

Step-By-Step Instructions

1. Prep & chill dough
     a. Preheat oven to 350 °F (175 °C). Line baking sheets with parchment paper.
     b. In a bowl, whisk together the flour, pumpkin pie spice, and salt. Set aside.
     c. In a mixing bowl, beat the softened cream cheese, butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
     d. Add in the egg yolk and vanilla, and beat until combined.
     e. Gradually mix in the flour mixture in small batches until you have a cohesive dough.
     f. Roll dough into balls — about 2 Tbsp each (or ~36 g each). Roll each ball in coarse sugar to coat. Place them spaced about 2 inches apart on prepared sheets.
2. Make the pumpkin filling
     a. In a separate bowl, whisk together pumpkin puree, brown sugar, egg, cornstarch, pumpkin pie spice, cream of tartar (if using), salt, and vanilla until smooth.
3. Indent & fill
     a. Use the back of a tablespoon or the rounded back of a small measuring spoon to press a shallow well (indentation) into the center of each dough ball.
     b. Spoon about 1 tablespoon of pumpkin filling into each well. Try not to overfill — leave a bit of edge so filling doesn’t spill.
4. Bake
     a. Bake 14–17 minutes, or until the edges are set and the filling is just firming (it should no longer jiggle loosely).
     b. Once baked, transfer cookies from the baking sheet to a wire rack to cool completely.
5. Serve (optional topping)
     a. If desired, pipe or dollop whipped cream on top of each cooled cookie. You can also sprinkle a pinch of pumpkin pie spice or cinnamon over the whipped cream for garnish.

Helpful Notes & Tips

• Use pumpkin puree (not pumpkin pie filling) to control the sweetness and spices yourself.
• Don’t overfill the wells — leave a margin around the edges so the filling doesn’t overflow.
• Chill the dough balls briefly if dough feels too soft — it makes handling easier.
• These cookies are best eaten at room temperature (so flavors and textures shine).
• Store cooled cookies in an airtight container at room temp for up to 3 days.
• They also freeze well: place a sheet of parchment between layers in a freezer container; thaw at room temp before serving.
• If you want extra spice warmth, you can increase the pumpkin pie spice by ¼ teaspoon. Adjust sugar accordingly if it becomes too spicy.

Recipe Variations

• Mini-pie versions: Use a smaller scoop and spoon a smaller amount of filling to make bite-sized cookies.
• Maple twist: Replace part of the brown sugar in the filling with maple syrup for a subtle maple note.
• Gluten-free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
• Dairy-free / vegan: Use vegan butter and vegan cream cheese substitutes; use a flax-egg instead of yolk (1 Tbsp flax + 3 Tbsp water).
• Spiced up: Add a pinch of ground ginger, cloves, or nutmeg to the filling for more warmth.

Serving Suggestions

• Serve these cookies on a dessert platter with a dusting of pumpkin pie spice.
• Pair with a warm cup of coffee, chai, or spiced tea.
• Offer whipped cream or a drizzle of caramel sauce on the side.
• For a cozy dessert board, place these cookies alongside apple slices, candied pecans, or chocolate squares.

Conclusion

I hope these Pumpkin Pie Cookies bring a little extra joy and cozy fall flavor to your kitchen. They combine the comfort of pumpkin pie with the fun of cookies — perfect for baking with loved ones, packing in lunchboxes, or enjoying by the fire. Take a deep breath of that warm spice aroma, savor a bite, and let it carry you right into autumn. Happy baking and sweet snacking!