Name: Pumpkin Pie Cookies Recipe
Prep time: 45 min
Cook time: 12 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 3/4 cup granulated sugar; 1 large egg; 2 tsp vanilla extract; 2 1/2 cups all-purpose flour; 1/2 tsp salt; 1 cup canned pumpkin puree (not pie filling); 1/3 cup brown sugar; 1 tsp pumpkin pie spice; 1/4 tsp cinnamon; 1/4 cup cream cheese, softened; 2 tbsp heavy cream; 1/2 tsp vanilla extract; Whipped cream (store-bought or homemade); Optional: pinch of cinnamon or nutmeg

Jump to Recipe

If you’ve ever wished you could enjoy the warm, comforting flavors of pumpkin pie in a fun, bite-sized treat, then this Pumpkin Pie Cookies Recipe is about to become your new obsession. These delightful cookies combine a tender, buttery base with a luscious no-bake pumpkin filling that bursts with classic fall spices. Each cookie is topped with a cloud of whipped cream to create a perfect balance of creamy, sweet, and spicy—a treat that’s just begging to be shared with friends and family on any occasion.

Pumpkin Pie Cookies Recipe - Recipe Image

Ingredients You’ll Need

Simple, wholesome ingredients come together effortlessly to create a cookie that’s as inviting as a cozy autumn afternoon. Each component plays a crucial role, whether it’s lending richness, spice, or that perfect fluffy texture you’ll fall in love with.

Unsalted butter, 1 cup (2 sticks): Softened for a creamy cookie base that’s rich and tender in every bite.
Granulated sugar, 3/4 cup: Adds sweetness and helps create that lovely golden edge during baking.
Large egg, 1: Binds ingredients together while adding moisture and structure.
Vanilla extract, 2 tsp: Infuses the dough and filling with warm, inviting notes.
All-purpose flour, 2 1/2 cups: Forms the sturdy yet soft foundation of the cookie.
Salt, 1/2 tsp: Enhances all the flavors and balances the sweetness.
Canned pumpkin puree, 1 cup: The star of the filling, packed with autumn warmth and creamy texture.
Brown sugar, 1/3 cup: Deep, caramel-like sweetness that melds beautifully with pumpkin.
Pumpkin pie spice, 1 tsp: A harmonious blend of cinnamon, nutmeg, and cloves bringing the essence of fall.
Cinnamon, 1/4 tsp: Adds a subtle warmth and aroma to the filling.
Cream cheese, 1/4 cup: Softened for a tangy smoothness that elevates the filling’s richness.
Heavy cream, 2 tbsp: Lightens the filling and adds luscious creaminess.
Whipped cream (store-bought or homemade): Perfect topping for sweetness and fluffy texture.
Optional pinch of cinnamon or nutmeg: For a finishing aromatic touch that looks as good as it tastes.

How to Make Pumpkin Pie Cookies Recipe

Step 1: Make the Cookie Dough

Start by creaming the softened butter and granulated sugar in a large bowl with a mixer on medium speed until the mixture becomes light and fluffy—this aeration is what gives the cookie that lovely texture. Then beat in the egg and vanilla until everything is smooth and well combined. In a separate bowl, whisk together the flour and salt to evenly distribute the seasoning. Slowly add this to your wet ingredients, mixing until a soft dough forms. Cover the dough and refrigerate for at least 30 minutes to firm up, which makes it much easier to shape later.

Step 2: Shape and Bake the Cookies

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to keep cookies from sticking. Scoop your chilled dough into rounded balls using about 1.5 tablespoons per cookie, then space them comfortably 2 inches apart. Gently flatten each ball and press your thumb or a teaspoon into the center to make a small well—this will hold your pumpkin filling later. Bake for 10 to 12 minutes, just until the edges start turning golden. If the centers rise up too much, gently press the wells again while the cookies are still warm. Let them cool on a wire rack completely.

Step 3: Make the Pumpkin Filling

While the cookies cool, mix the creamy filling. Start by beating softened cream cheese in a medium bowl until it’s smooth and luscious, then add pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, heavy cream, and vanilla extract. Blend everything together on medium speed until the filling is light, fluffy, and well combined. Pop it into the fridge for at least 30 minutes—that chill helps the filling hold its shape beautifully when you fill each cookie later.

Step 4: Assemble the Cookies

Once your cookies are fully cooled and your pumpkin filling is nicely chilled, spoon or pipe the filling into each cookie’s center well—don’t be shy, that filling is the best part! Top with a generous swirl or dollop of whipped cream. If you like, sprinkle a pinch of cinnamon or nutmeg on top for that extra pop of fall flavor and simple elegance.

How to Serve Pumpkin Pie Cookies Recipe

Garnishes

A little garnish can turn these cookies from delightful to downright irresistible. A dusting of ground cinnamon or freshly grated nutmeg adds visual appeal and a burst of warm spice that complements the pumpkin perfectly. For festive occasions, a tiny sprinkle of crushed pecans or a drizzle of caramel sauce can add a crunchy or sweet surprise that will wow your guests.

Side Dishes

These cookies are fantastic on their own but pairing them with a warm mug of spiced chai tea, hot apple cider, or a creamy latte really completes the cozy autumn vibe. For a brunch spread, serve alongside a small cheese platter or fresh fruit slices to balance the sweetness and offer variety for your guests.

Creative Ways to Present

Want to take your Pumpkin Pie Cookies Recipe to the next level? Arrange the cookies on a beautiful platter lined with autumn leaves or pumpkin-themed napkins. For party favors, wrap a couple of cookies in cellophane tied with rustic twine and a cinnamon stick for an extra festive touch. You can even set up a little DIY cookie bar where people can add their own whipped cream and spice toppings as they please—delightfully interactive and delicious!

Make Ahead and Storage

Storing Leftovers

Once cooled and assembled, store your cookies in an airtight container in the refrigerator to keep the pumpkin filling fresh and the whipped cream firm. They should stay delicious for up to three days. If you want to enjoy that just-baked texture, leave them at room temperature for about 20 minutes before serving.

Freezing

You can freeze the cookie dough before baking for up to one month, which is perfect if you want to prepare ahead of a busy holiday. After baking and filling the cookies, it’s best not to freeze assembled cookies with whipped cream; instead, freeze the baked cookies separately and prepare the filling fresh when ready to serve for the best texture.

Reheating

To bring warmth back to your cookies, gently warm them in a 300°F (150°C) oven for about 5 minutes before filling. Avoid reheating cookies with the pumpkin filling and whipped cream to preserve their texture and flavor integrity. A quick tip—just warm the cookie base, then add the chilled filling right before serving for that fresh taste.

FAQs

Can I use fresh pumpkin instead of canned puree?

Absolutely! If you have fresh pumpkin on hand, cook it down until soft and then puree it until smooth. Just keep in mind that canned pumpkin puree typically has a thicker consistency and concentrated flavor, so you may want to adjust quantities slightly.

Is this recipe gluten-free friendly?

This recipe calls for all-purpose flour, but you can substitute a gluten-free all-purpose flour blend that measures cup-for-cup for regular flour. Just make sure your blend contains xanthan gum or a similar binder for the best texture.

Can I make the pumpkin filling vegan?

Definitely! Swap out the cream cheese for a plant-based alternative and use coconut cream instead of heavy cream. The flavors may shift slightly, but you’ll still have a creamy and delicious filling.

How long will these cookies last after assembly?

Once filled and topped with whipped cream, these cookies are best enjoyed within 2 to 3 days when stored in the refrigerator to maintain freshness and texture.

Can I use store-bought whipped cream?

Yes! Store-bought whipped cream works perfectly and is a great time-saver. Just make sure to use it shortly after opening for the best fluffiness and flavor.

Final Thoughts

This Pumpkin Pie Cookies Recipe truly captures the heart of fall with every bite—a cozy, spiced filling nestled inside a tender cookie, topped with fluffy whipped cream. Whether you’re baking for a holiday gathering, a casual get-together, or simply to treat yourself, these cookies deliver comfort and delight in perfect harmony. I hope you’ll give this recipe a try and enjoy all the smiles it brings to your table!

Pumpkin Pie Cookies Recipe

★★★★★

4.9 from 21 reviews

Author: Gabriel
Total Time: 1 hour
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

These Pumpkin Pie Cookies combine a buttery, soft cookie base with a creamy, no-bake pumpkin filling, topped with whipped cream for a festive fall treat. Perfect for autumn gatherings or holiday celebrations, these cookies capture the flavors of classic pumpkin pie in a bite-sized dessert.

Instructions

Make the Cookie Dough: Cream the softened butter and sugar in a large bowl using a hand mixer or stand mixer on medium speed until light and fluffy, about 2–3 minutes. Add the egg and vanilla extract and beat until smooth. In a separate bowl, whisk together the flour and salt. Gradually add the dry mixture to the wet ingredients and mix until a soft dough forms. Cover and refrigerate the dough for 30 minutes.
Shape and Bake the Cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop dough into 1.5-tablespoon portions and roll into balls. Place the balls 2 inches apart on the prepared baking sheet. Flatten each ball slightly and press a teaspoon or your thumb into the center to create a well. Bake for 10–12 minutes until the edges are just turning golden. If the centers puff during baking, use the teaspoon to gently re-press the wells while the cookies are still warm. Transfer to a wire rack and cool completely.
Make the Pumpkin Filling: In a medium bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, heavy cream, and vanilla extract. Mix on medium speed until the filling is smooth and light. Chill the mixture in the refrigerator for at least 30 minutes to firm up slightly before using.
Assemble the Cookies: Once the cookies are fully cooled and the filling has chilled, spoon or pipe the pumpkin filling into each cookie’s center well. Top each cookie with a swirl or dollop of whipped cream. Optionally, sprinkle with a pinch of cinnamon or nutmeg for garnish.

Notes

Ensure the butter and cream cheese are softened for easier mixing and a smoother texture.
The pumpkin filling must be chilled well to hold its shape when piped or spooned onto the cookies.
Cookies should be completely cooled before adding the filling to prevent melting.
Store the assembled cookies in the refrigerator and consume within 3 days for best freshness.
You can make the cookie dough ahead and freeze it for up to one month.
For a lighter option, use reduced-fat cream cheese and whipped topping.

Prep Time: 45 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking, No-bake filling
Cuisine: American