Dessert

Pumpkin Pie Cookie Recipe

Name: Pumpkin Pie Cookie Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 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); 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)

ByGabriel Langdon November 25, 2025November 25, 2025

Jump to Recipe

Introduction

These Pumpkin Pie Cookies are thick, chewy, and perfectly spiced with a crisp bottom and a smooth, silky pumpkin pie filling. They are like little handheld pumpkin pies, making a delightful treat for fall or any holiday table. Whether topped with whipped cream or enjoyed plain, they’re sure to please pumpkin lovers everywhere.

The image shows soft, round cookies with light golden-brown edges placed on a white marbled surface. Each cookie has two layers: a slightly sunken center filled with smooth, orange pumpkin filling, and on some cookies, a swirled dollop of white cream with a delicate dusting of brown spice on top. The cookies have a soft and cakey texture that contrasts with the creamy and smooth pumpkin and cream layers, arranged closely together in a neat pattern. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Preheat oven to 350°F. Line a cookie sheet with parchment paper and set aside.
Step 2: Prepare the cookie dough: Whisk together the flour, pumpkin spice, and salt in a bowl and set aside. In a large mixing bowl, beat the cream cheese, butter, granulated sugar, and brown sugar on medium-high speed until fluffy, about 3 minutes. Scrape the sides and bottom of the bowl, then add the egg yolk and vanilla extract. Blend until incorporated.
Step 3: Add the flour mixture in three additions, scraping down the bowl as needed and folding with a spatula to avoid dry pockets. The dough will be thick.
Step 4: Prepare the pumpkin filling: In a medium bowl, whisk together the egg, brown sugar, salt, pumpkin spice, milk, pumpkin puree, and vanilla extract until smooth. Set aside.
Step 5: Roll the dough into 2-tablespoon balls (about 36g each) using a medium cookie scoop. Roll each ball in coarse sugar to coat. Place the dough balls about 2 inches apart on the prepared cookie sheet.
Step 6: Using a 1-tablespoon measuring spoon, press down on each dough ball to create a well in the center. Fill each well with 1 tablespoon of the pumpkin filling.
Step 7: Bake for 14 to 17 minutes, or until cookies are set and the bottoms turn light golden brown. Remove from oven and transfer to a wire rack to cool completely.
Step 8: Repeat with the remaining dough, allowing the cookie sheet to cool before placing new dough balls.
Step 9: When ready to serve, optionally pipe or dollop whipped cream on top of each cookie and sprinkle with extra pumpkin spice or cinnamon.

Tips & Variations

To create the wells in the dough balls, you can also use the bottom of a plastic medicine cup for consistent shape.
Only add whipped cream to cookies you plan to serve immediately to maintain texture.
For a dairy-free version, substitute vegan butter and cream cheese alternatives, and use non-dairy milk in the filling.
If you want smaller cookies, adjust baking time accordingly to avoid overbaking.
Try substituting homemade pumpkin spice or adjust spices to your preference for warmth and aroma.

Storage

Store cookies in an airtight container at room temperature for up to three days. For longer storage, refrigerate them in an airtight container and allow to come to room temperature before serving for best flavor. Freeze cookies sealed in an airtight container with wax paper between layers. Add whipped cream only before serving.

How to Serve

The image shows a close-up of several round cookies arranged closely together on a surface with white marbled texture. Each cookie has two layers: the base is a golden-brown, slightly crumbly cookie with a shallow well in the center, and the top layer varies, with some filled with smooth, orange pumpkin filling and others topped with creamy white swirls of whipped frosting, lightly dusted with brown cinnamon powder. The frosting has a soft and fluffy texture with visible ridges formed by the piping, and the pumpkin filling looks smooth and firm. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the dough and filling ahead of time?

Yes, you can make the dough and pumpkin filling the night before. Refrigerate both separately, and allow the dough to come to room temperature for at least 30 minutes before shaping and baking to prevent splitting.

Can I substitute evaporated or condensed milk for whole milk?

You can substitute evaporated milk for the whole milk in the filling. However, sweetened condensed milk is not tested in this recipe; if you use it, skip the brown sugar and be aware the filling will be sweeter.