These Pumpkin Pie Cookies combine a soft, buttery cinnamon cookie with a creamy pumpkin pie filling baked right into the center. Add a little swirl of whipped cream and a sprinkle of cinnamon for adorable cookies that look and taste like mini pumpkin pies!
These are such a fun fall cookie for Thanksgiving, Halloween parties, or anytime you’re craving pumpkin pie without making an entire pie. We love turning classic pumpkin pie into fun desserts like this. We also have pumpkin pie tacos, pumpkin pie rice krispie treats, pumpkin pie cupcakes and pumpkin pie monkey bread that you will love!
Why You’ll Love These Pumpkin Pie Cookies
Pumpkin pie in cookie form. Each cookie has a creamy, spiced pumpkin filling surrounded by a soft, thick cookie.
Perfect for fall. Pumpkin, cinnamon, and pumpkin pie spice give these cookies the best warm fall flavor.
So cute for Thanksgiving. A little whipped cream on top makes each pumpkin pie cookie look like a miniature pie.
Soft and creamy. You get a soft, buttery cookie and smooth pumpkin filling in every bite.
Pumpkin Pie Cookie Ingredients
This recipe starts with a soft cookie dough and a creamy pumpkin filling. You’ll find the exact amounts in the recipe card below.
Cookie Dough
- Butter. Use softened unsalted butter so it creams smoothly with the sugars.
- Sugar. Granulated sugar sweetens the cookies and helps create their soft texture.
- Brown Sugar. Adds a little extra moisture and flavor to the cookie dough.
- Egg. Helps bind the dough together.
- Vanilla Extract. Adds flavor to the cookie base.
- All-Purpose Flour. Provides the structure for these thick cookies.
- Cornstarch. Helps give the cookies a soft, tender texture.
- Baking Powder and Baking Soda. A small amount of each gives the cookies just the right amount of lift.
- Cinnamon. Adds a hint of warm spice to the cookie dough.
- Salt. Balances the sweetness and enhances the other flavors.
Pumpkin Pie Filling
- Pumpkin Puree. Be sure to use pure pumpkin puree, not pumpkin pie filling.
- Sugar. Sweetens the pumpkin filling.
- Egg Yolk. Helps the pumpkin filling set as the cookies bake.
- Heavy Cream. Gives the center its smooth, creamy pumpkin-pie texture.
- Vanilla Extract. Adds extra flavor to the filling.
- Cinnamon and Pumpkin Pie Spice. Give the filling that classic pumpkin pie flavor.
- Cornstarch. Helps thicken and set the pumpkin filling.
Topping
- Whipped Cream. Add a small swirl after the cookies have cooled completely. You can also use Cool Whip.
- Cinnamon or Pumpkin Pie Spice. A light dusting on top makes the cookies look even more like little pumpkin pies.
How To Make Pumpkin Pie Cookies
These cookies are easy to put together, but don’t skip the 30-minute chilling time. Chilling helps the thick cookie dough hold its shape around the pumpkin filling.
- Make the cookie dough. ugh. Beat the butter and sugars until smooth and creamy. Mix in the egg and vanilla. Add the dry ingredients, mixing just until a thick, soft dough forms.
- Scoop and chill. Scoop the dough and roll into balls. Place them on parchment-lined baking sheets and refrigerate for 30 minutes.
- Make the pumpkin filling. While the dough chills, whisk together the filling ingredients until smooth and creamy.
- Shape the cookies. Use the back of a measuring spoon to make a well in the center of each dough ball. Don’t press all the way down or flatten the cookie. You want to leave a border around the pumpkin filling.
- Fill. Spoon the pumpkin mixture into each well, filling it almost to the top without letting it spill over the cookie dough.
- Bake. Bake at 350°F for 14–16 minutes, until the cookie edges are set. Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack.
- Decorate. Once completely cool, add a small swirl of whipped cream and a light sprinkle of cinnamon.
Tips for Success
Don’t skip chilling the dough. The dough needs to chill for 30 minutes so the cookies hold their shape and don’t spread too much.
- Use pumpkin puree. Make sure you’re using pure canned pumpkin and not pumpkin pie filling, which already contains added sugar and spices.
- Make a deep well. Press firmly enough to create plenty of room for the pumpkin filling while leaving a thick cookie border around the outside.
- Don’t overfill. Fill each center nearly to the top, but don’t let the pumpkin mixture overflow onto the cookie dough.
- Don’t overbake. The cookie edges should be set and only lightly golden. You want the cookies to remain soft rather than becoming deeply browned.
- Wait to add the whipped cream. Let the cookies cool completely first so the topping doesn’t melt.
How To Store Pumpkin Pie Cookies
Store the cooled Pumpkin Pie Cookies in an airtight container in the refrigerator for up to 4 days. For the best texture and appearance, wait to add the whipped cream until just before serving.
Pumpkin Cookies Recipe
Ingredients
Cookie Dough
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ¼ cup light brown sugar packed
- 1 large egg
- 1½ teaspoons vanilla extract
- 2¾ cups all-purpose flour
- 1 Tablespoon cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
Pumpkin Pie Filling
- ¾ cup pure pumpkin puree
- ¼ cup granulated sugar
- 1 large egg yolk
- 3 Tablespoons heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon pumpkin pie spice
- 1 teaspoon cornstarch
Topping
- Whipped Cream and ground cinnamon for dusting, optional.
Instructions
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
- In a large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar until smooth and creamy, about 1–2 minutes.
- Beat in the egg and vanilla until fully combined.
- Add the flour, cornstarch, baking powder, baking soda, cinnamon, and salt. Mix just until a thick, soft cookie dough forms.
- Using a medium cookie scoop, portion the dough into balls, about 1½ tablespoons each. You should get approximately 16 cookies.
- Place the dough balls on the prepared baking sheets and refrigerate for 30 minutes.
Make the Filling
- While the dough chills, make the pumpkin filling. In a medium bowl, whisk together the pumpkin puree, granulated sugar, egg yolk, heavy cream, vanilla, cinnamon, pumpkin pie spice, and cornstarch until smooth and creamy.
- Remove the chilled dough balls from the refrigerator.
- Use the back of a 1-tablespoon measuring spoon to press a well into the center of each dough ball. Press down firmly enough to create room for the filling, but do not flatten the entire cookie. Leave a thick raised border around the outside.
- Spoon the pumpkin filling into each well, filling it nearly to the top without overflowing onto the cookie border.
- Bake for 14–16 minutes, or until the cookie edges are set and very lightly golden and the pumpkin filling looks set.
- Let the cookies cool on the baking sheet for about 10 minutes, then carefully transfer them to a wire rack to cool completely.
- Once completely cool, top each cookie with a small swirl of whipped topping and a light dusting of cinnamon or pumpkin pie spice, if desired.
Last Step:
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2 comments on “Pumpkin Pie Cookies”
Beautiful and delicious!
Thanks Doris!