Simple Pumpkin Pie Cookies Recipe

Introduction

These Simple Pumpkin Pie Cookies bring all the warm, cozy flavors of pumpkin pie into a delightful handheld treat. Soft cookie dough surrounds a creamy spiced pumpkin filling, making them perfect for autumn gatherings or a sweet snack any time. They’re easy to make and sure to impress.

Ingredients

• For the cookie dough:
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 tbsp pumpkin pie spice
  • 1 large egg yolk
  • 6 oz unsalted butter (room temperature, about 70°F)
  • 3 oz cream cheese (room temperature)
  • 1/3 cup coarse sugar (for rolling)
  • 2 2/3 cups all-purpose flour
• For the pumpkin filling:
  • 1/2 cup pumpkin purée (pure pumpkin, not pie filling)
  • 1/4 cup brown sugar
  • 1 large egg
  • Pinch table salt
  • 1/4 tsp vanilla extract
  • 1/4 cup whole milk
  • 1/2 tsp pumpkin pie spice
• For serving (optional):
  • Whipped cream

Instructions

1. Step 1: Preheat your oven to 350℉ (175℃) and line a cookie sheet with parchment paper. In a bowl, whisk together 2 2/3 cups all-purpose flour, 1 tbsp pumpkin pie spice, and 1/2 tsp salt. Set aside.
2. Step 2: In a large bowl, beat 3 oz cream cheese, 6 oz unsalted butter, 1/2 cup granulated sugar, and 1/2 cup packed brown sugar on medium-high until fluffy (about 3 minutes). Scrape the bowl, then add 1 large egg yolk and 1 tsp vanilla extract; mix until combined. Gradually add the flour mixture in three additions, folding at the end to eliminate dry pockets. The dough will be thick.
3. Step 3: In a medium bowl, whisk together 1 large egg, 1/4 cup brown sugar, a pinch of salt, 1/2 tsp pumpkin pie spice, 1/4 cup whole milk, 1/2 cup pumpkin purée, and 1/4 tsp vanilla extract until smooth. Set aside.
4. Step 4: Scoop 2-tablespoon portions of dough and roll into balls. Roll each ball in 1/3 cup coarse sugar to coat. Arrange on the cookie sheet about 2 inches apart. Press down the center of each ball gently with a 1-tablespoon spoon to form a well. Fill each well with 1 tablespoon of pumpkin filling.
5. Step 5: Bake cookies for 14 to 17 minutes until set and light golden brown on the bottoms. Transfer to a wire rack to cool completely. Repeat shaping, filling, and baking with remaining dough, cooling the sheet between batches.
6. Step 6: Once cooled, dollop or pipe whipped cream onto each cookie if desired. Optionally, sprinkle with pumpkin pie spice for extra autumn flavor.

Tips & Variations

• Use room temperature butter and cream cheese to ensure a smooth, creamy dough.
• For a dairy-free version, substitute butter with a plant-based alternative and use coconut milk instead of whole milk in the filling.
• Adjust the pumpkin pie spice to your taste, or add a pinch of cinnamon or nutmeg for extra warmth.
• Serve with a sprinkle of powdered sugar for a festive look if you prefer not to use whipped cream.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 5 days or freeze for up to 2 months. Reheat gently in a low oven or microwave before serving. Add whipped cream fresh after reheating if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin purée?

It’s best to use pure pumpkin purée rather than pumpkin pie filling, as the filling contains added sugars and spices that may alter the flavor and texture of the cookies.

How do I prevent the pumpkin filling from leaking during baking?

Make sure to create a well in the cookie dough large enough to hold the filling without overflowing, but not too shallow. Also, avoid overfilling the wells to minimize leakage while baking.

Simple Pumpkin Pie Cookies Recipe

Print Recipe

★★★★★

4.5 from 126 reviews

These Simple Pumpkin Pie Cookies are a delightful seasonal treat combining soft, spiced cookie dough with a creamy pumpkin filling, all baked to perfection and optionally topped with whipped cream for an extra festive touch. Perfect for autumn celebrations or whenever you crave a cozy, pumpkin-flavored dessert.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: Approximately 18–20 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cookie Dough:

• 1 tsp vanilla extract
• 1/2 tsp salt
• 1/2 cup packed brown sugar
• 1/2 cup granulated sugar
• 1 tbsp pumpkin pie spice
• 1 large egg yolk
• 6 oz unsalted butter (room temperature, about 70°F for a smooth dough)
• 3 oz cream cheese (room temperature for easy creaming)
• 2 2/3 cups all-purpose flour
• 1/3 cup coarse sugar (for rolling, gives a nice sparkly crunch)

For the Pumpkin Filling:

• 1/2 cup pumpkin purée (pure pumpkin, not pie filling)
• 1/4 cup brown sugar
• 1 large egg
• Pinch table salt
• 1/4 tsp vanilla extract
• 1/4 cup whole milk
• 1/2 tsp pumpkin pie spice

For Serving (Optional):

• Whipped cream

Instructions

1. Prepare Equipment and Dry Ingredients: Preheat your oven to 350℉ (175℃) and line a cookie sheet with parchment paper. In a medium bowl, whisk together the all-purpose flour, 1 tbsp pumpkin pie spice, and 1/2 tsp salt. Set the dry ingredients aside for later use.
2. Make the Cookie Dough: In a large mixing bowl, combine 3 oz room temperature cream cheese, 6 oz room temperature unsalted butter, 1/2 cup granulated sugar, and 1/2 cup packed brown sugar. Beat on medium-high speed for about 3 minutes until fluffy, scraping down the bowl as needed. Add 1 large room temperature egg yolk and 1 tsp vanilla extract, mixing until fully incorporated. Gradually add the prepared dry ingredients in three additions, folding with a spatula to avoid dry pockets. The dough will be thick.
3. Prepare the Pumpkin Filling: In a medium bowl, whisk together 1 large room temperature egg, 1/4 cup brown sugar, a pinch of salt, 1/2 tsp pumpkin pie spice, 1/4 cup whole milk, 1/2 cup pumpkin purée, and 1/4 tsp vanilla extract until smooth. Set aside until ready to fill the cookies.
4. Shape and Fill the Cookies: Scoop the cookie dough into 2-tablespoon portions (about 36g each) and roll into balls. Roll each ball in 1/3 cup coarse sugar until coated. Arrange on the prepared cookie sheet about 2 inches apart. Using a 1-tablespoon measuring spoon, gently press a well into the center of each dough ball. Fill each well with 1 tablespoon of the pumpkin filling prepared earlier.
5. Bake and Cool the Cookies: Bake in the preheated oven for 14 to 17 minutes or until the cookies are set and the bottoms turn light golden brown. Remove from oven and transfer to a wire rack to cool completely. Repeat with any remaining dough, allowing the cookie sheet to cool between batches. Cooling thoroughly before added toppings ensures they hold shape.
6. Serve and Garnish: Once cooled, optionally pipe or dollop whipped cream onto each cookie. Sprinkle lightly with pumpkin pie spice or cinnamon for an extra burst of autumn flavor. Serve and enjoy!

Notes

• Ensure the butter and cream cheese are at room temperature for smooth, well-incorporated cookie dough.
• Use pure pumpkin purée, not pumpkin pie filling, to control sweetness and texture of the filling.
• Allow cookies to cool completely before adding whipped cream to prevent it from melting.
• Coarse sugar used for rolling adds a nice crunch and sparkle to the cookie exterior.
• Store cookies in an airtight container at room temperature for up to 3 days.
• These cookies freeze well; freeze baked cookies without filling or toppings, then fill and garnish after thawing.

Keywords: pumpkin pie cookies, pumpkin cookies, autumn dessert, fall cookies, pumpkin spice cookies, creamy pumpkin filling, holiday cookies