Dessert

Pumpkin Pie Cookie Recipe

Name: Pumpkin Pie Cookie Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 2 ⅔ cups all-purpose flour (337g); 1 tablespoon pumpkin spice; ½ teaspoon salt; 3 oz cream cheese, room temperature (86g); 12 tablespoons unsalted butter, room temperature (6oz); ½ cup granulated sugar (110g); ½ cup brown sugar, packed (112g); 1 large egg yolk, room temperature; 1 teaspoon vanilla extract; ⅓ cup coarse sugar for rolling (78g); 1 large egg, room temperature; ¼ cup brown sugar (56g); Pinch table salt; ½ teaspoon pumpkin spice; ¼ cup whole milk (2oz); ½ cup pumpkin puree (122g); ¼ teaspoon vanilla extract; Whipped cream or Cool Whip for serving

BySarah Summers November 19, 2025November 19, 2025

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Introduction

If you love the warmth of pumpkin spice and the comfort of a classic pumpkin pie, then these Pumpkin Pie Cookies are your new favorite fall treat. Thick, chewy cookies filled with smooth, silky pumpkin pie filling make them perfect for holiday gatherings or cozy afternoons. They combine the best of both worlds: a spiced cookie base with a luscious pumpkin center.

The image shows several small round cookies with two layers. The bottom layer is a soft, light golden-brown cookie base with a slightly rough texture. The top layer varies: some cookies have a smooth, orange-brown filling in the center, while others have a swirl of creamy white frosting with a soft and fluffy texture, sprinkled lightly with a dusting of brown spice. The cookies are placed closely together on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ⅔ cups all-purpose flour (337g)
1 tablespoon pumpkin spice
½ teaspoon salt
3 oz cream cheese, room temperature (86g)
12 tablespoons unsalted butter, room temperature (6oz)
½ cup granulated sugar (110g)
½ cup brown sugar, packed (112g)
1 large egg yolk, room temperature
1 teaspoon vanilla extract
⅓ cup coarse sugar for rolling (78g)
For the pumpkin filling:
1 large egg, room temperature
¼ cup brown sugar (56g)
Pinch table salt
½ teaspoon pumpkin spice
¼ cup whole milk (2oz)
½ cup pumpkin puree (122g)
¼ teaspoon vanilla extract
Whipped cream for serving (optional)

Instructions

Step 1: Preheat your oven to 350℉ and line a cookie sheet with parchment paper.
Step 2: In a medium bowl, whisk together the flour, pumpkin spice, and salt. Set aside.
Step 3: In a large bowl, combine the cream cheese, butter, granulated sugar, and brown sugar. Beat on medium-high speed until fluffy, about 3 minutes. Scrape down the sides and bottom, then blend again.
Step 4: Add the egg yolk and vanilla extract to the butter mixture. Mix until incorporated.
Step 5: Add the flour mixture to the wet ingredients in three additions, folding gently with a spatula after each addition to avoid dry pockets. The dough will be thick.
Step 6: In a separate bowl, whisk together all the pumpkin filling ingredients until smooth. Set aside.
Step 7: Using a medium cookie scoop or spoon, form 2-tablespoon dough balls (about 36g each). Roll each ball in the coarse sugar to coat and place on the prepared baking sheet about 2 inches apart.
Step 8: Press down the center of each dough ball with a 1-tablespoon measuring spoon or similar tool to create a well.
Step 9: Fill each well with about 1 tablespoon of the prepared pumpkin filling.
Step 10: Bake the cookies for 14 to 17 minutes until they are set and the bottoms are lightly golden brown.
Step 11: Transfer cookies to a wire rack to cool completely. Repeat the process with the remaining dough, ensuring the cookie sheet has cooled between batches.
Step 12: When ready to serve, optionally top each cookie with a dollop or swirl of whipped cream and a sprinkle of pumpkin pie spice or cinnamon.

Tips & Variations

To make the indentation in each dough ball, you can also use the bottom of a plastic medicine cup, such as one that comes with Pepto Bismol.
Only add whipped cream to cookies you plan to serve immediately to maintain freshness.
For a dairy-free version, substitute the cream cheese and butter with vegan alternatives and replace whole milk with a non-dairy milk of your choice.
Try using gluten-free flour blends if you need a gluten-free option, though texture may vary slightly.

Storage

Store these cookies in an airtight container at room temperature for up to three days. For longer storage, refrigerate them in an airtight container and allow to come to room temperature before serving for best flavor. To freeze, layer cookies separated by wax paper in an airtight container. Add whipped cream only just before serving.

How to Serve

The image shows multiple round cookies placed closely on a white marbled surface. Each cookie has two layers: a golden-brown soft cookie base with a slightly cracked texture and a shallow, smooth indentation in the center. Some cookies have a smooth, light orange filling inside the center, while others are topped with a swirl of creamy white frosting sprinkled lightly with brown spice. The edges of the cookies are slightly rough, giving a homemade feel. The overall look is warm and inviting with a contrast between the soft cookie and the creamy topping. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the dough and filling ahead of time?

Yes, you can make the dough and pumpkin filling the night before. Refrigerate them separately, and let the dough come to room temperature for at least 30 minutes before shaping and baking. Cold dough may crack when forming the wells.

How do I ensure the cookies bake evenly?

Space the cookies about 2 inches apart on the baking sheet and avoid overfilling the pumpkin filling, which can cause uneven baking. Use a light golden brown color on the cookie bottoms as a guide for doneness.