Pumpkin Pie Cookie Recipe: A Delicious Twist on Fall’s Favorite Dessert

If you’re like most people who crave all things pumpkin the moment the air turns crisp, you’re in for a real treat. You already love classic pumpkin pie. And you can’t resist a chewy, buttery cookie. But what if you could combine both into one bite-sized, portable, and party-ready dessert? That’s exactly what pumpkin pie cookies deliver — all the rich, spiced flavor of your favorite holiday pie, wrapped in the irresistible form of a soft sugar cookie. It’s the best of both worlds, and once you try them, they’ll likely earn a permanent spot in your fall baking rotation.

These cookies are more than just cute or festive — they’re deeply satisfying. With a base that’s thick, chewy, and buttery, and a center filled with smooth, creamy pumpkin custard, every bite brings comfort, warmth, and nostalgia. Whether you’re baking for a family gathering, preparing Thanksgiving treats, or simply satisfying your seasonal sweet tooth, pumpkin pie cookies bring flavor, convenience, and elegance all in one.

What Makes Pumpkin Pie Cookies So Special?

Pumpkin pie cookies aren’t just sugar cookies with a hint of spice. They’re thoughtfully crafted to mimic the experience of eating pumpkin pie, only easier and more versatile. You don’t need to roll out pie dough or deal with tricky crusts. And you don’t need to serve slices — just pick one up and enjoy. This recipe creates cookies that:

• Have a chewy, spiced sugar cookie base with golden, crisp edges
• Feature a soft, set pumpkin custard center — not runny, not dry, just right
• Bake in less than 20 minutes with minimal prep
• Look as good as they taste, with eye-catching presentation
• Are easy to store, freeze, and transport for any occasion

These cookies are perfect for cookie swaps, dessert tables, fall potlucks, or cozy nights at home with a warm drink. You don’t have to be an expert baker to make them — and you don’t need a pantry full of ingredients either.

Ingredients You’ll Need for Pumpkin Pie Cookies

Before you begin, take a look at the ingredients. Most of them are pantry staples, and the rest are easy to find in any grocery store.

For the Cookie Dough

• 2⅔ cups all-purpose flour
• 1 tablespoon pumpkin spice
• ½ teaspoon salt
• 3 oz cream cheese, softened
• 12 tablespoons unsalted butter, room temperature
• ½ cup granulated sugar
• ½ cup packed brown sugar
• 1 large egg yolk, room temperature
• 1 teaspoon vanilla extract
• ⅓ cup coarse sugar (for rolling)

For the Pumpkin Pie Filling

• 1 large egg
• ¼ cup brown sugar
• Pinch of table salt
• ½ teaspoon pumpkin spice
• ¼ cup whole milk
• ½ cup pumpkin puree (not pumpkin pie mix)
• ¼ teaspoon vanilla extract

Optional Toppings

• Whipped cream
• Extra pumpkin spice or cinnamon
• Caramel drizzle or candied pecans

How to Make Pumpkin Pie Cookies (Step-by-Step)

Don’t worry about complicated techniques or long prep times. These pumpkin pie cookies are simple to make and reward you with bakery-quality results.

Step 1: Make the Cookie Dough

Start by combining the dry ingredients — flour, pumpkin spice, and salt — in a mixing bowl. In a separate large bowl, beat together the softened butter, cream cheese, granulated sugar, and brown sugar until fluffy. This should take about 3 minutes.

Add the egg yolk and vanilla extract, mixing until smooth and combined. Gradually stir in the dry ingredients in three parts, mixing after each addition and scraping down the sides as needed. The dough should be soft, thick, and slightly sticky.

Step 2: Prepare the Pumpkin Filling

In another bowl, whisk together the filling ingredients — egg, brown sugar, salt, pumpkin spice, milk, pumpkin puree, and vanilla extract. Make sure the mixture is smooth and well-blended. It should resemble a light custard.

Step 3: Shape and Fill

Scoop out about 2 tablespoons of cookie dough and roll into balls. Roll each ball in coarse sugar to create a sparkly, slightly crunchy exterior. Place the dough balls on a parchment-lined baking sheet, leaving about 2 inches between each one.

Using a 1-tablespoon measuring spoon, press a well into the center of each dough ball. This will hold the pumpkin filling. Spoon about one tablespoon of filling into each well.

Step 4: Bake

Bake the cookies in a preheated 350°F oven for 14 to 17 minutes. You’ll know they’re ready when the cookie edges are set, the bottoms are lightly golden, and the filling no longer jiggles. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Step 5: Garnish and Serve

Right before serving, add a dollop of whipped cream and a light sprinkle of cinnamon or pumpkin spice. If you want to elevate the presentation, try drizzling caramel sauce or adding chopped candied pecans for extra texture.

Nutritional Information (Per Cookie Approximate)

• Serving Size: 1 cookie
• Calories: 180
• Sugar: 12g
• Sodium: 80mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: <0.5g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 35mg

Customization Ideas and Flavor Variations

Pumpkin pie cookies are incredibly versatile. Once you’ve mastered the basic recipe, try switching things up to suit your taste or occasion.

Add a Twist with Different Spices

• Replace pumpkin spice with chai spice for a warming, exotic flavor
• Use just cinnamon and nutmeg for a more classic holiday taste

Create a Crunchy Contrast

• Sprinkle crushed graham cracker crumbs on top before baking
• Add chopped pecans or toffee bits to the dough for texture

Boost the Fall Flavor

• Substitute vanilla extract with maple extract in the filling
• Mix in a touch of molasses for depth and richness

Storage and Make-Ahead Tips

These cookies are ideal for baking ahead of time or storing for later enjoyment. Here’s how you can keep them fresh:

• Room Temperature: Store in an airtight container for up to 3 days
• Refrigerated: Keep chilled for up to 5 days if topped with cream
• Frozen: Freeze cookies (without whipped topping) for up to 2 months in a single layer. Thaw in the fridge overnight
• Make-Ahead Dough: Prepare and refrigerate dough up to 2 days before baking

Only add whipped cream or delicate toppings right before serving to keep them from becoming soggy.

Frequently Asked Questions About Pumpkin Pie Cookies

Why Pumpkin Pie Cookies Belong in Your Fall Baking Lineup

Pumpkin pie cookies take everything you love about fall — warm spices, cozy flavors, and nostalgic baking memories — and wrap them into a fun, easy-to-eat treat. They look impressive, taste even better, and strike the perfect balance between chewy cookie and creamy pie.

With simple steps, familiar ingredients, and big payoff in flavor and texture, this is a recipe you’ll want to return to every autumn. Whether you’re making them for a dinner party or a quiet weekend treat, you’ll find these cookies disappear fast.

Ready to Bake?

Now that you know how easy and rewarding it is to make pumpkin pie cookies, it’s time to head to the kitchen and give them a try. You’ll love how they look, smell, and most of all — how they taste. Once you share them with friends or family, don’t be surprised if they start asking for the recipe.

So go ahead, make a batch today. Your fall baking just got a serious upgrade.

Discover More Recipes

• Fluffy Japanese Soufflé Pancakes: If you love soft, pillowy textures in your desserts like in pumpkin pie cookies, these soufflé pancakes offer a similarly light and airy experience. They’re subtly sweet, easy to flavor with seasonal spices, and make for a comforting breakfast or dessert option.
• Pumpkin Protein Muffins: These muffins bring the same warm pumpkin spice flavor you enjoy in pumpkin pie cookies but in a healthy, protein-packed form. They’re perfect for meal prep or a quick fall-inspired snack that doesn’t sacrifice flavor.

Pumpkin Pie Cookie Recipe

Print Recipe

Pumpkin pie cookies are a fall-inspired dessert that combines the chewy texture of spiced sugar cookies with a smooth, creamy pumpkin pie filling. They’re easy to make, festive, and perfect for seasonal gatherings or a cozy treat at home.

• Author: Elena
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: About 18 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2⅔ cups all-purpose flour
• 1 tablespoon pumpkin spice
• ½ teaspoon salt
• 3 oz cream cheese, softened
• 12 tablespoons unsalted butter, room temperature
• ½ cup granulated sugar
• ½ cup packed brown sugar
• 1 large egg yolk, room temperature
• 1 teaspoon vanilla extract
• ⅓ cup coarse sugar (for rolling)
• 1 large egg
• ¼ cup brown sugar
• Pinch of table salt
• ½ teaspoon pumpkin spice
• ¼ cup whole milk
• ½ cup pumpkin puree
• ¼ teaspoon vanilla extract
• Whipped cream (optional)
• Extra pumpkin spice or cinnamon (optional)

Instructions

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, pumpkin spice, and salt.
3. In another bowl, beat cream cheese, butter, granulated sugar, and brown sugar until fluffy (about 3 minutes).
4. Add egg yolk and vanilla extract, and beat until smooth.
5. Gradually mix in the dry ingredients in three parts, scraping the bowl as needed.
6. In a separate bowl, whisk together egg, brown sugar, salt, pumpkin spice, milk, pumpkin puree, and vanilla until smooth.
7. Roll about 2 tablespoons of dough into balls and coat each in coarse sugar.
8. Place dough balls 2 inches apart on the baking sheet.
9. Use a tablespoon to press a well in the center of each ball and fill with about 1 tablespoon of pumpkin filling.
10. Bake for 14–17 minutes or until the edges are set and the filling is no longer jiggly.
11. Let cookies cool on the baking sheet briefly, then transfer to a wire rack to cool completely.
12. Before serving, top with whipped cream and a sprinkle of pumpkin spice or cinnamon if desired.

Notes

• Chill the dough slightly if it’s too soft to shape.
• Add whipped cream only before serving to maintain texture.
• Cookies taste even better the next day.
• Use maple extract in filling for a deeper fall flavor.
• Graham cracker crumbs or pecans can be added for extra texture.