Pumpkin Pie Cookies Recipe

I absolutely love this Pumpkin Pie Cookies Recipe because it combines two of my favorite things: pumpkin pie flavors and soft, buttery cookies. When I first tried this recipe, I was amazed at how the creamy pumpkin filling nestled in the center adds such a lovely surprise to every bite. It’s like having pumpkin pie in cookie form — super portable and perfect for sharing at any fall gathering or cozy coffee break.

You’ll find that these cookies have just the right balance of warm spices, sweetness, and that rich, melt-in-your-mouth texture that makes you want to reach for seconds (and maybe thirds!). Whether you’re baking for a holiday party, a family treat, or simply craving something comforting, this Pumpkin Pie Cookies Recipe truly brings that classic flavor in a fun new way that’s easy to make and even easier to eat.

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Ingredients You’ll Need

The ingredients here combine classic pumpkin pie spices and creamy textures with tender cookie dough to create a perfectly balanced treat. When shopping, try to use fresh pumpkin puree and real vanilla extract for the best flavor kick.

• All-purpose flour: Provides structure to the cookie, so don’t skip or substitute lightly.
• Pumpkin spice: The key to that warm, fragrant fall flavor.
• Salt: Balances the sweetness and enhances the overall taste.
• Cream cheese: Adds moisture and richness to the cookie dough for that melt-in-your-mouth feel.
• Unsalted butter: Use room temperature butter so it blends smoothly with cream cheese.
• Granulated sugar: Sweetens the dough and helps create a tender crumb.
• Brown sugar: Adds a deeper molasses flavor and extra moisture.
• Egg yolk: Keeps the cookies soft and chewy.
• Vanilla extract: Elevates all the flavors with a lovely aroma.
• Coarse sugar: For rolling the dough — adds a pretty sparkly crunch on the outside.
• Egg (for filling): Helps set the creamy pumpkin pie filling.
• Brown sugar (for filling): Sweetens the filling without overpowering it.
• Table salt (pinch in filling): Just enough to balance the sweetness and enhance flavor.
• Pumpkin spice (for filling): Adds that unmistakable autumn warmth.
• Whole milk: Makes the filling smooth and creamy.
• Pumpkin puree: The star ingredient — fresh canned or homemade work beautifully.
• Vanilla extract (for filling): A splash to brighten the filling flavor.
• Whipped cream (optional): A luscious finishing touch, especially if you want to get fancy.

Variations

I love how easy this Pumpkin Pie Cookies Recipe is to customize. You can tweak the spices or swap out ingredients to suit your mood or dietary needs — it’s versatile and forgiving.

• Gluten-Free Version: I once switched to a gluten-free flour blend with great success — just make sure it’s a blend suitable for baking cookies.
• Vegan Variation: Replace butter with vegan margarine and use flax eggs instead; the texture changes slightly but still delicious.
• Extra Spice Kick: My family loves it with an extra pinch of cinnamon and nutmeg added to the dough for a more intense pumpkin pie flavor.
• Whipped Topping: Try a cinnamon-spiced whipped cream or even a cream cheese frosting dollop instead of just plain whipped cream for a special touch.

How to Make Pumpkin Pie Cookies Recipe

Step 1: Mix Your Dry Ingredients

Start by whisking together the all-purpose flour, pumpkin spice, and salt in a bowl. This helps evenly distribute the spices so every bite gets that perfect cozy flavor. Set this mix aside — you’ll add it little by little to the wet ingredients soon.

Step 2: Cream the Butter, Cream Cheese, and Sugars

In a large bowl, beat the room-temperature cream cheese, butter, granulated sugar, and brown sugar on medium-high speed until fluffy, which usually takes about 3 minutes. Make sure to scrape down the sides of your bowl occasionally so everything blends evenly. This step is critical because it creates a light base for the cookies.

Step 3: Add Egg Yolk and Vanilla

Next, add the egg yolk and vanilla extract to your fluffy butter mixture and blend until just incorporated. This adds richness and helps bind your dough, making your cookies tender and flavorful.

Step 4: Combine Wet and Dry Mixtures

Add the flour mixture in three additions, mixing gently and scraping the bowl sides as you go. Fold the dough a few times with a spatula to ensure it’s fully incorporated and that no dry flour patches remain. Your dough will be thick and soft — perfect for shaping.

Step 5: Prepare the Pumpkin Filling

In a medium bowl, whisk together the remaining filling ingredients: egg, brown sugar, salt, pumpkin spice, milk, pumpkin puree, and vanilla extract. This smooth filling packs all that signature pumpkin pie flavor you’re craving.

Step 6: Shape and Fill Your Pumpkin Pie Cookies

Roll your cookie dough into 2-tablespoon balls — I use a medium cookie scoop to keep them the same size — then roll each ball in coarse sugar for a little extra texture and sparkle. Place them about 2 inches apart on a parchment-lined baking sheet. Press a tablespoon measuring spoon firmly into the center of each ball to create a well, then spoon in a tablespoon of the pumpkin filling. This is where the magic happens!

Step 7: Bake and Cool

Bake in a preheated 350°F oven for 14 to 17 minutes, or until the cookies are set and the bottoms turn a light golden brown. Let them cool completely on a wire rack before moving them — this helps the filling set nicely without spilling. Repeat with remaining dough, making sure your baking sheet cools before the next batch.

Step 8: Add the Finishing Touch

If you’re feeling fancy, dollop or pipe some whipped cream on top of each cookie just before serving — it adds a creamy contrast that’s irresistible. A sprinkle of extra pumpkin pie spice or cinnamon on top gives that final cozy touch.

How to Serve Pumpkin Pie Cookies Recipe

Garnishes

Personally, I often top these cookies with a generous dollop of lightly sweetened whipped cream — it just elevates the pumpkin filling and adds a creamy, dreamy finish. A light sprinkle of pumpkin pie spice or cinnamon sugar on top makes them look extra gourmet when serving guests.

Side Dishes

These cookies go amazingly well with a warm cup of spiced chai latte, a mug of steaming coffee, or even a simple glass of cold milk. For a fall brunch, consider pairing them with apple cider or a mild cheese platter for a balanced flavor spread.

Creative Ways to Present

I love arranging these cookies on a rustic wooden board layered with autumn leaves and tiny pumpkins during holiday gatherings — it instantly sets the mood. For parties, pipe whipped cream with a star tip and add mini cinnamon sticks as garnish. They double as a cute conversation starter!

Make Ahead and Storage

Storing Leftovers

I store leftover Pumpkin Pie Cookies in an airtight container at room temperature for up to 3 days — this keeps them soft without drying out. For anything longer, I refrigerate them and bring them back to room temperature before serving. This way, you get that just-baked softness with no freezer taste.

Freezing

Freezing works amazingly with this recipe. I freeze fully cooled cookies in layers separated by wax paper inside an airtight container or zip-top bag. When you want to enjoy them, just thaw at room temperature — it’s great for prepping batches ahead of time for busy weeks or special occasions.

Reheating

To warm leftovers, I pop the cookies in the microwave for about 10-15 seconds or heat gently in a toaster oven. This softens the pumpkin filling back up and gives you that freshly baked sensation. Just be careful not to overheat or the cookies can dry out.

FAQs

Final Thoughts

This Pumpkin Pie Cookies Recipe has become one of my go-to fall treats because it hits all the right notes: cozy spice, creamy filling, and that perfect soft cookie texture. I hope you’ll give it a try soon — it’s the kind of recipe that fills your kitchen with warm aromas and your loved ones with smiles. Trust me, once you make these, your cookie jar is going to be fought over for sure!

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