Introduction
Pumpkin pie cookies combine the cozy comfort of traditional pumpkin pie with the grab-and-go ease of a handheld dessert. These cookies feature a buttery, spiced dough and creamy pumpkin filling that bakes up golden and tender. It’s everything you love about fall baking—cinnamon warmth, pumpkin richness, and a hint of nostalgia—packed into one irresistible treat. Whether you’re prepping for a Thanksgiving potluck or just want a weekend baking project, pumpkin pie cookies deliver big flavor without a full pie commitment. Let’s dive into the story behind this delicious mashup that became an instant fall favorite.
A Fall Favorite Reimagined
From Slice to Cookie – The Inspiration
It started on a crisp autumn afternoon with leftover pumpkin puree in the fridge and a craving for something sweet. I wasn’t in the mood to bake a whole pie, but the flavor of pumpkin pie wouldn’t leave my mind. That’s when the idea clicked what if I could turn my favorite Thanksgiving dessert into a cookie?
A few test batches later, the pumpkin pie cookie was born. All the creamy filling and spiced aroma I loved, but now in cookie form easy to store, easier to share, and dangerously easy to eat. They became the go-to fall dessert in our kitchen and disappeared faster than any pie I’d ever made.
What Makes Pumpkin Pie Cookies Stand Out
Unlike other pumpkin cookies that are soft throughout, these have two textures: a lightly crisp, cream cheese–enriched cookie dough and a smooth, custard-like center. The contrast is dreamy. You get the structure of a cookie with the richness of pie filling in every bite.
Pumpkin spice enhances both the dough and the filling, while the coarse sugar coating adds a festive sparkle and a touch of crunch. They’re perfectly portioned and don’t require slicing or plating—just grab and enjoy. And when topped with whipped cream and a pinch of cinnamon, they look just as stunning as they taste.

Pumpkin Pie Cookie
Ingredients
- For the cookie dough:
- 2 ⅔ cups all-purpose flour 337g
- 1 tablespoon pumpkin spice
- ½ teaspoon salt
- 3 oz cream cheese room temperature 86g
- 12 tablespoons unsalted butter room temperature 6oz
- ½ cup granulated sugar 110g
- ½ cup brown sugar packed 112g
- 1 large egg yolk room temperature
- 1 teaspoon vanilla extract
- ⅓ cup coarse sugar for rolling 78g
- For the pumpkin filling:
- 1 large egg room temperature
- ¼ cup brown sugar 56g
- pinch table salt
- ½ teaspoon pumpkin spice
- ¼ cup whole milk 2oz
- ½ cup pumpkin puree 122g
- ¼ teaspoon vanilla extract
- whipped cream for serving optional
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 the mixture is fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl and blend again. Add the egg yolk and vanilla. Blend until incorporated.
- Add the flour mixture in 3 additions, scraping down the sides of the bowl as needed. Fold a few times with a spatula to ensure there are no dry pockets left. The mixture will be thick.
- Prepare the filling:
- Combine all the filling ingredients in a medium bowl. Whisk until blended. Set aside.
- Fill and bake the cookies:
- Roll the dough into 2 tablespoon balls (36g each) using a medium cookie scoop. Roll each dough ball in coarse sugar to coat. Place on the prepared cookie sheet about 2 inches apart. Continue until the cookie sheet is filled.
- Using a 1 tablespoon measuring spoon, press down on the dough balls to create a well in the center of each cookie. Fill each well with 1 tablespoon of the prepared filling.
- Bake for 14 to 17 minutes or until the cookies are set and the bottom is light golden brown. Transfer to a wire rack to cool completely.
- Repeat with remaining cookie dough ensuring the cookie sheet is cooled before adding the dough balls.
- When ready to serve, pipe or dollop whipped cream on top each cookie (optional). Sprinkle with additional pumpkin pie spice or cinnamon and enjoy.
Notes
Only add whipped cream to the cookies you plan to serve immediately.
Store leftover cookie 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. Use wax paper between cookie layers
Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included. Nutrition
Calories: 184kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 70mg | Potassium: 53mg | Fiber: 1g | Sugar: 15g | Vitamin A: 1088IU | Vitamin C: 0.3mg | Calcium: 22mg | Iron: 1mg
Mixing and Preparing the Dough
Cream Cheese Makes a Cookie Difference
The dough starts with a twist cream cheese blended with butter to create a rich, tender base. This combo gives the cookies their soft structure while keeping the edges lightly crisp. It also balances the sweetness from the sugars and makes the dough easier to shape.
To get the texture just right, beat the cream cheese, butter, granulated sugar, and brown sugar until light and fluffy this takes about 3 minutes on medium-high speed. The air added during this step helps the cookies puff slightly without becoming cakey. Once that’s done, mix in the egg yolk and vanilla to give the dough its smooth, rich body.
Don’t rush this stage. Each ingredient added here plays a part in the final cookie’s taste and texture. Room temperature ingredients are a must they combine more smoothly and evenly, preventing overmixing later on.
Dry Ingredients and Dough Consistency
In a separate bowl, whisk together the all-purpose flour, pumpkin spice, and salt. Mixing them separately ensures the spices are evenly distributed before hitting the wet ingredients. This helps maintain flavor balance and prevents streaks of flour in your dough.
Add the dry mixture to the creamed ingredients in three parts. This gradual approach avoids overwhelming the mixer and allows the dough to come together more gently. Use a spatula to scrape the sides of the bowl and fold the dough a few times by hand at the end. This helps catch any dry pockets and ensures a uniform texture.
The finished dough will be thick and fragrant perfect for holding the creamy pumpkin filling without spreading too much during baking.
Creating the Filling and Baking the Cookies
How to Make the Creamy Pumpkin Center
The magic of these cookies comes from the soft, custard-like filling that mimics pumpkin pie in every way. And it couldn’t be simpler to make. In one bowl, whisk together a large egg, brown sugar, a pinch of salt, pumpkin spice, whole milk, pumpkin puree, and vanilla extract. The result is a silky, pourable filling that sets beautifully as the cookies bake.
Using real pumpkin puree (not pumpkin pie filling) gives you more control over sweetness and spice. The milk keeps things creamy, while the egg helps the filling firm up just enough to hold its shape inside the cookie. It’s like a mini pie tucked into every bite.
Once the filling is blended, let it rest at room temperature while you shape the cookie dough. This gives the ingredients time to meld and prevents the cold mixture from affecting the dough’s bake.
Shaping, Filling, and Baking to Perfection
Using a medium cookie scoop, portion the dough into 2-tablespoon balls—each should weigh about 36 grams. Roll each one in coarse sugar for sparkle and crunch, then space them about two inches apart on a parchment-lined baking sheet.
Here’s the fun part: Press the center of each dough ball with a tablespoon or the bottom of a small plastic medicine cup to create a deep well. Fill that well with one tablespoon of the pumpkin mixture. Don’t overfill just enough to cover the base works best.
Bake the cookies at 350℉ for 14 to 17 minutes, just until the edges are set and golden. The filling should look slightly puffed but still soft in the center. Let them cool completely on a wire rack before adding any whipped cream.
Serving, Storing, and Making Ahead
How to Serve Pumpkin Pie Cookies with Style
Once your cookies have cooled, they’re ready to serve but adding a touch of whipped cream takes them from simple to stunning. Pipe a swirl or dollop a spoonful of whipped cream onto each cookie just before serving. A sprinkle of pumpkin spice or cinnamon on top gives them that extra cozy finish.
These cookies shine on a holiday dessert table, afternoon tea tray, or even as a fun Thanksgiving alternative to traditional pie. Because each one is individually portioned, they’re great for parties, potlucks, or gifting in cookie boxes.
For extra flair, serve them slightly warm. A quick 10-second zap in the microwave softens the filling and brings out the pumpkin spice aroma all over again.
Storing and Freezing Tips for Freshness
Pumpkin pie cookies store well, especially if you’re prepping ahead for fall events. Keep them in an airtight container at room temperature for up to 3 days. If you’ve added whipped cream, only top the cookies right before serving to avoid sogginess.
For longer storage, refrigerate the cookies for up to a week. Bring them back to room temperature or warm slightly or best texture and flavor. They also freeze beautifully: place cookies in a single layer with wax paper between each, then store in an airtight container or freezer bag for up to 3 months.
To serve from frozen, let them thaw at room temp, then reheat in the oven at 300°F for 5–7 minutes. They’ll taste freshly baked just the way you want them.

Frequently Asked Questions
What is a pumpkin pie cookie made of?
Pumpkin pie cookies are made with a spiced cream cheese cookie dough base and filled with a smooth pumpkin custard made from pumpkin puree, egg, milk, brown sugar, and warm spices.
Do pumpkin pie cookies need to be refrigerated?
If you plan to eat them within 3 days, room temperature storage is fine. For longer storage, refrigerate in an airtight container to preserve texture and freshness.
Can I use canned pumpkin puree for cookies?
Yes! Canned pumpkin puree is perfect for this recipe. Just be sure to use pure pumpkin and not canned pumpkin pie filling, which contains added sugars and spices.
How do you keep pumpkin cookies from getting soggy?
Allow cookies to cool completely before storing, and only add whipped cream right before serving. Store in a single layer or with parchment between layers to prevent moisture build-up.
Conclusion
Pumpkin pie cookies are the perfect way to enjoy the flavors of fall without baking a full pie. With their buttery, spiced dough and creamy pumpkin center, each cookie offers a bite-sized taste of holiday comfort. Whether you’re making them for a seasonal gathering, a cozy weekend treat, or to freeze ahead for Thanksgiving, these cookies check every box—festive, flavorful, and foolproof.
Serve them warm with whipped cream, or enjoy them straight from the cookie jar. However you choose to share them, pumpkin pie cookies are sure to become a new autumn tradition in your kitchen.