Pumpkin Pie Cookies

I’ll never forget the first time I made pumpkin pie cookies. It was a crisp October afternoon, and I was craving something that combined my two favorite fall treats—warm, spiced pumpkin pie and buttery, melt-in-your-mouth cookies. After a little (okay, a lot) of experimenting, I landed on this recipe, and let me tell you, it’s pure magic. The soft cookie base hugs a creamy pumpkin pie filling that tastes like autumn in every bite. Plus, they’re so simple to throw together—just 35 minutes start to finish, and you’ve got a dozen little treasures ready to share (or not, no judgment here). These cookies are the cozy, festive dessert you didn’t know you needed.

Why You’ll Love Pumpkin Pie Cookies

Listen, I could gush about these cookies all day, but let me break it down for you—here’s why they’re about to become your new fall obsession:

• Pumpkin pie meets cookie bliss: You get that iconic spiced pumpkin flavor nestled inside a buttery, slightly crisp cookie. It’s like having dessert twice.
• Easier than actual pie: No fussing with crusts or blind baking—just mix, scoop, and bake. Perfect for when you’re craving pumpkin pie vibes without the effort.
• Impressively festive: These look adorable on a dessert tray, and that coarse sugar rim? Total bakery-worthy touch with zero skill required.
• Crowd-pleaser magic: Kids go nuts for the cookie part, adults swoon over the filling. Win-win.
• Leftovers (ha!): They stay soft for days—if they last that long. Pro tip: Warm one up for 10 seconds and top with whipped cream. Trust me.

Seriously, if fall had a signature cookie, this would be it. And the best part? You probably have most of the ingredients already.

Ingredients You’ll Need for Pumpkin Pie Cookies

Okay, let’s raid your pantry—chances are, you’ve got most of this stuff already. I’ve split it into two simple sections: the cookie dough (which is basically a spiced shortbread dream) and the pumpkin filling (aka the gooey heart of the operation). Don’t skip the coarse sugar for rolling—it gives that irresistible crunch! Here’s what you’ll need:

For the Cookie Dough

• 2 ⅔ cups (337g) all-purpose flour: Spoon and level it—don’t pack it down, or your cookies will be tough.
• 1 tablespoon pumpkin spice: Store-bought works, but if you’re feeling fancy, mix your own with cinnamon, ginger, nutmeg, and cloves.
• ½ teaspoon salt: Balances the sweetness perfectly.
• 3 oz (86g) cream cheese, room temperature: Trust me, this makes the cookies extra tender. No shortcuts—let it soften!
• 12 tablespoons (6oz) unsalted butter, room temperature: Same deal—soft but not melted. Patience pays off here.
• ½ cup (110g) granulated sugar + ½ cup (112g) packed brown sugar: The combo gives that chewy-crisp texture. Pack that brown sugar like you mean it.
• 1 large egg yolk, room temperature: Save the white for breakfast—it’s yolk-only here.
• 1 teaspoon vanilla extract: The good stuff, please. Fake vanilla is a crime against cookies.
• ⅓ cup (78g) coarse sugar (for rolling): That sparkly, crunchy edge? Non-negotiable. Turbinado or sanding sugar works great.

For the Pumpkin Filling

• 1 large egg, room temperature: Helps the filling set without being eggy.
• ¼ cup (56g) brown sugar: No need to pack this time—just scoop gently.
• Pinch of salt: Tiny but mighty for flavor.
• ½ teaspoon pumpkin spice: Double the spice, double the love.
• ¼ cup (2oz) whole milk: Skim works in a pinch, but whole milk makes it extra creamy.
• ½ cup (122g) pumpkin puree: Not pumpkin pie filling—just plain puree. Libby’s is my go-to.
• ¼ teaspoon vanilla extract: Because why not?
• Whipped cream (optional, for serving): Because everything’s better with a cloud of cream on top.

Step-by-Step Pumpkin Pie Cookie Instructions

Preparing the Cookie Dough

First things first—preheat that oven to 350°F (175°C) and line a baking sheet with parchment paper. Now, let’s make some dough magic happen. In a big bowl, whisk together the flour, pumpkin spice, and salt—just until they’re buddies. In another bowl (or your trusty stand mixer), beat the cream cheese and butter until they’re smooth and creamy, about 1 minute. Add both sugars and keep mixing until it’s light and fluffy—another 2 minutes should do it. Now, toss in the egg yolk and vanilla, mixing just until combined. Gradually add your dry ingredients to the wet, mixing on low until the dough comes together. It’ll be soft but not sticky—perfect for rolling. Scoop out tablespoons of dough (I use a #40 cookie scoop, but two spoons work too), roll them into balls, then roll each one in that glorious coarse sugar. Place them on your baking sheet about 2 inches apart and gently flatten the centers with your thumb—this is where the pumpkin filling will live later.

Making the Pumpkin Pie Filling

While those dough balls chill for a sec (literally—pop the sheet in the fridge if your kitchen’s warm), let’s whip up the filling. Grab a medium bowl and whisk together the egg, brown sugar, salt, and pumpkin spice until smooth. Pour in the milk, pumpkin puree, and vanilla, and keep whisking until it’s totally lump-free—you want this silky and pourable, like a thin pancake batter. Taste it (I know you want to)—it should be lightly spiced and just sweet enough. Pro tip: If you’ve got time, let this sit for 5 minutes so the flavors get cozy.

Assembling and Baking Pumpkin Pie Cookies

Okay, showtime! Use a teaspoon (or a piping bag if you’re fancy) to fill each dough indentation with pumpkin filling—about 1 heaping teaspoon per cookie. Don’t overfill, or it’ll bubble over (ask me how I know). Slide the tray into the oven and bake for 12-15 minutes. You’ll know they’re done when the edges are golden and the filling is just set—it’ll jiggle slightly but not slosh. Let them cool on the sheet for 5 minutes (this is critical—the filling firms up as it cools!), then transfer to a rack. Serve warm with a dollop of whipped cream, or let them cool completely if you can wait. Either way, prepare for applause.

Pumpkin Pie Cookie Variations

Okay, let’s get creative! These cookies are like a blank canvas for your fall flavor dreams. Here are some fun twists to try:

• Nutty delight: Add ¼ cup chopped pecans or walnuts to the cookie dough for extra crunch. Sprinkle a few on top of the filling before baking for a pretty finish.
• Spice it up: Swap pumpkin spice for apple pie spice in the dough, or add a pinch of cardamom to the filling for a warm, floral kick.
• Chocolate lovers: Stir ½ cup mini chocolate chips into the dough—because pumpkin and chocolate is a match made in heaven.
• Ginger snap twist: Replace ½ teaspoon of the vanilla with molasses and add 1 teaspoon ground ginger to the dough for a spiced cookie vibe.

The best part? You can mix and match—go wild and make it your own!

Serving and Storing Pumpkin Pie Cookies

Okay, here’s the fun part—eating these little gems! They’re heavenly warm right out of the oven (just give them that 5-minute cooldown so the filling doesn’t burn your tongue—been there). Top them with a fluffy dollop of whipped cream and maybe a sprinkle of cinnamon if you’re feeling extra. Serving them at a party? Arrange them on a cute plate with some fall leaves or mini pumpkins—instant Pinterest vibes.

Now, let’s talk leftovers (if you somehow have any). Pop them in an airtight container at room temp for up to 3 days—they’ll stay surprisingly soft. Want to keep them longer? Freeze the baked cookies in a single layer, then transfer to a freezer bag for up to a month. To revive, just thaw at room temp or zap one in the microwave for 10 seconds. Boom—fresh-baked magic all over again.

Helpful Notes for Perfect Pumpkin Pie Cookies

Alright, let’s talk troubleshooting—because even the best bakers hit snags sometimes. First, don’t overbake these! The filling should jiggle slightly when you pull them out—it firms up as it cools. If the edges get too dark, they’ll taste bitter (yikes). No pumpkin spice? Mix 1½ teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and ¼ teaspoon cloves. Out of coarse sugar? Regular sugar works, but you’ll miss that crunch. For a lighter version, swap half the butter with Greek yogurt (texture changes slightly, but still tasty). And if your filling spills over? No stress—just call them “rustic.” Baking’s supposed to be fun, remember?

Frequently Asked Questions About Pumpkin Pie Cookies

I’ve gotten SO many questions about these cookies over the years—here are the big ones that pop up again and again:

1. Can I use canned pumpkin pie filling instead of puree?

Nope—stick to plain pumpkin puree (like Libby’s). Pie filling has added sugars and spices that’ll throw off the whole recipe. If you accidentally grab pie filling, just omit the extra spices and sugar in the filling—but puree is way easier!

2. How long do these cookies stay fresh?

They’re best within 3 days if stored airtight at room temp. After that, they’re still edible but lose that perfect softness. Freezing is your friend—they thaw beautifully!

3. Can I make the dough ahead?

Absolutely! Mix the dough, roll into balls (no sugar yet), and refrigerate up to 2 days or freeze for a month. Just let them soften slightly before rolling in sugar and adding filling.

Final Thoughts on Pumpkin Pie Cookies

At the end of the day, these pumpkin pie cookies are everything I want in a fall treat—warm spices, buttery dough, and that luscious pumpkin center that feels like a hug in dessert form. Whether you’re baking them for a party or just because, they’re guaranteed to make someone’s day sweeter. Go ahead, take that first bite—you deserve it!