🎃 Pumpkin Pie Cookies
Soft, buttery cookies with a creamy pumpkin-pie-inspired center and warm fall spices. These Pumpkin Pie Cookies combine the cozy flavor of pumpkin pie with the convenience of a homemade cookie—perfect for fall baking, Thanksgiving, holiday cookie trays, or an afternoon treat with coffee.
⏱ Recipe Information
Prep Time: 25 minutes
Chill Time: 30 minutes
Bake Time: 12–15 minutes
Total Time: About 1 hour 15 minutes
Yield: 20–24 cookies
Difficulty: Easy–Medium
Ingredients
For the Cookie Dough
- 2⅔ cups (335 g) all-purpose flour
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
- 3 oz (85 g) cream cheese, softened
- 12 tablespoons (170 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) packed brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
For the Pumpkin Filling
- ½ cup (120 g) pumpkin puree
- ¼ cup (50 g) packed brown sugar
- 1 teaspoon pumpkin pie spice
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Finish
- Powdered sugar, for dusting
- Cinnamon, for sprinkling
Instructions
1. Prepare the Pumpkin Filling
Place the pumpkin puree in a small saucepan over medium-low heat.
Cook for approximately 3–5 minutes, stirring frequently.
This removes some excess moisture and helps prevent the cookie filling from becoming watery.
Remove from the heat and allow it to cool.
In a bowl, combine the cooled pumpkin with:
- Brown sugar
- Pumpkin pie spice
- Flour
- Vanilla
- Salt
Mix until smooth.
Set aside.
Make the Cookie Dough
2. Combine the Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Pumpkin pie spice
- Salt
Set aside.
3. Cream the Butter and Cream Cheese
In a large bowl, beat the softened butter and cream cheese together for approximately 2 minutes, until smooth and creamy.
Add the granulated sugar and brown sugar.
Beat for another 2–3 minutes, until light and fluffy.
4. Add the Egg and Vanilla
Add the egg yolk and vanilla extract.
Beat until fully incorporated.
Scrape down the sides of the bowl.
Combine the Dough
5. Add the Dry Ingredients
Gradually add the flour mixture to the butter mixture.
Mix on low speed just until a soft dough forms.
Don’t overmix.
The dough should be soft but firm enough to shape.
Chill
6. Refrigerate the Dough
Cover the bowl and refrigerate the dough for approximately 30 minutes.
Chilling makes the dough easier to handle and helps the cookies maintain their shape during baking.
Shape the Cookies
7. Prepare the Oven
Preheat the oven to:
350°F (175°C).
Line two baking sheets with parchment paper.
8. Portion the Dough
Scoop approximately 1½ tablespoons of dough for each cookie.
Roll into a ball.
Flatten gently in your palm.
9. Add Pumpkin Filling
Place approximately 1 teaspoon of pumpkin filling in the center.
Carefully fold the cookie dough around the filling and pinch the edges together to completely seal it.
Roll gently into a smooth ball.
Place on the prepared baking sheet.
Leave approximately 2 inches of space between cookies.
Create the Pumpkin Pie Look
10. Flatten and Decorate
Gently flatten each stuffed cookie slightly.
For a decorative pumpkin-pie appearance, use a fork or the back of a knife to create subtle lines radiating from the center.
Don’t press too deeply or you may expose the filling.
Bake
11. Bake the Cookies
Bake for approximately 12–15 minutes.
The edges should be lightly golden while the centers remain soft.
Don’t overbake.
The cookies will continue to firm up as they cool.
12. Cool
Allow the cookies to cool on the baking sheet for 5 minutes.
Transfer to a wire rack and cool completely.
Finish
13. Add a Dusting
Once completely cool, dust lightly with powdered sugar.
For extra pumpkin-pie flavor, mix a tiny pinch of cinnamon into the powdered sugar before dusting.
⭐ Chef’s Tips
Use Pure Pumpkin
Use 100% pumpkin puree, not pumpkin pie filling, which already contains sugar and spices.
Don’t Overfill
Too much filling can cause the cookies to burst during baking.
Seal Carefully
Make sure the dough completely surrounds the pumpkin filling.
Chill the Dough
The cream cheese and butter make the dough soft. Chilling makes shaping much easier.
Don’t Overbake
The cookies should remain soft and tender. If you wait until they’re deeply golden, they’ll lose their soft texture.
Cool Before Dusting
Powdered sugar melts into a warm cookie. Let the cookies cool completely for a beautiful finish.
🎃 Optional Variations
Pecan Pumpkin Pie Cookies
Add ½ cup finely chopped toasted pecans to the cookie dough.
Maple Pumpkin
Add 1 tablespoon pure maple syrup to the filling and reduce the pumpkin puree slightly if needed.
White Chocolate Pumpkin
Fold ½ cup white chocolate chips into the cookie dough.
Caramel Pumpkin
Drizzle cooled cookies with caramel sauce before serving.
Streusel Pumpkin Cookies
Top each cookie with a small amount of buttery cinnamon streusel before baking.
Storage
Store completely cooled cookies in an airtight container.
Room temperature: Up to 2 days
Refrigerator: Up to 5 days
Because of the pumpkin and cream cheese filling, refrigerate them if your kitchen is warm.
Allow chilled cookies to sit at room temperature for 10–15 minutes before serving.
Freezing
Place completely cooled cookies in a freezer-safe container, separating layers with parchment paper.
Freeze for up to 2 months.
Thaw in the refrigerator or at room temperature.
For the freshest finish, dust with powdered sugar after thawing.
🎃 Recipe Summary
These Pumpkin Pie Cookies turn everyone’s favorite fall pie into a soft, handheld treat.
The buttery cream-cheese cookie dough wraps around a warmly spiced pumpkin filling, creating a delicious contrast between tender cookie and creamy pumpkin pie flavor.
They’re cozy, festive, beautifully spiced, and absolutely perfect for your fall dessert table.