If you love classic autumn desserts but are always on the lookout for something fun and festive, this Pumpkin Pie Cookie Recipe will put an instant smile on your face. Imagine everything you adore about pumpkin pie — silky filling, gentle spices, and a whiff of nostalgia — tucked into a chewy, flavorful cookie. Each bite is a cozy celebration of fall, perfect for gatherings, Thanksgiving, or those moments when you crave comfort on a plate. Get ready to delight friends and family, because once you taste these, you’ll wonder how you ever celebrated the season without them!

Pumpkin Pie Cookie Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about the Pumpkin Pie Cookie Recipe is how it uses such simple, accessible ingredients to deliver irresistible results. Each component, from the buttery dough to the creamy pumpkin filling, plays an essential role in building layers of delicious flavor and the perfect cookie texture.

All-purpose flour (2 ⅔ cups): Provides the essential structure and cakey bite in the cookie base.

Pumpkin spice (1 tablespoon + ½ teaspoon): The magic mix of warm spices that turns an ordinary cookie into an autumn classic.
Salt (½ teaspoon + pinch): Balances the sweetness and lets those spices truly sing.

Cream cheese (3 oz, room temperature): Adds a subtle tang and richness, helping make the cookie tender and soft.
Unsalted butter (12 tablespoons, room temperature): Gives the cookies that irresistible melt-in-your-mouth feel.

Granulated sugar (½ cup): Sweetens and lightens the dough for that perfect cookie crumb.
Brown sugar, packed (½ cup + ¼ cup): Brings a deep caramel flavor and extra moisture, both in the dough and the filling.
Large egg yolk (1): Enriches the dough and gives great texture.

Vanilla extract (1 teaspoon + ¼ teaspoon): Adds warmth and complexity, making every bite more inviting.
Coarse sugar (⅓ cup): For rolling the dough balls, giving each cookie a sparkly, crispy exterior.
Large egg (1): The binder for the luscious pumpkin pie filling.

Pumpkin puree (½ cup): The star ingredient, delivering that unmistakable earthy sweetness and dreamy orange color.
Whole milk (¼ cup): Provides creaminess and helps the filling bake up silky smooth.
Whipped cream (optional): A dollop on top takes the cookies from delightful to utterly decadent, just like classic pumpkin pie.

How to Make Pumpkin Pie Cookie Recipe

Step 1: Prepare Your Workspace

Start by preheating your oven to 350℉, and line a cookie sheet with parchment paper. This simple setup prevents sticking and ensures all your Pumpkin Pie Cookie Recipe creations bake up evenly, every time.

Step 2: Mix the Cookie Dough

In a medium bowl, whisk together the flour, pumpkin spice, and salt — this helps the spices land evenly throughout every cookie. In a separate, larger mixing bowl, beat the cream cheese, butter, granulated sugar, and ½ cup brown sugar until fluffy and pale, letting air in for a lovely crumb. Scrape down the sides, add that precious egg yolk and vanilla, then blend again just until smooth and unified.

Step 3: Bring It All Together

Add the flour mixture to your creamed base in three additions, mixing each gently and scraping down as you go to avoid overbeating. When almost combined, use a spatula to fold the dough until it’s thick and cohesive, with no dry streaks remaining.

Step 4: Whip Up the Pumpkin Pie Filling

In a separate bowl, whisk together the egg, ¼ cup brown sugar, pinch of salt, ½ teaspoon pumpkin spice, whole milk, pumpkin puree, and ¼ teaspoon vanilla extract. Stir until blended smooth and creamy — this is the heart of your Pumpkin Pie Cookie Recipe, promising that nostalgic pie flavor in every bite.

Step 5: Assemble and Fill

Scoop out dough balls using about 2 tablespoons each (a medium cookie scoop is perfect). Roll every portion in coarse sugar for irresistible crunch and sparkle, then arrange them spaced apart on your prepared cookie sheet. Press a 1-tablespoon measuring spoon into each dough ball to make a generous well — that’s where your rich pumpkin filling goes!

Step 6: Bake to Autumn Perfection

Spoon a tablespoon of pumpkin filling into each well, then slide the sheet into your preheated oven. Bake for 14 to 17 minutes, until the cookies are set and the bottoms are just turning golden brown. Let them cool completely on a wire rack to ensure they hold together beautifully when picked up.

Step 7: Repeat and Finish

Bake off any remaining dough and filling (making sure the pan is cool each time). When you’re ready to serve, add a flourish of whipped cream atop each cookie for that ultimate pumpkin pie effect, and maybe a sprinkle of extra pumpkin spice or cinnamon. Absolutely dreamy!

How to Serve Pumpkin Pie Cookie Recipe

Garnishes

A swirl of whipped cream on each cookie truly channels classic pumpkin pie vibes, and a tiny sprinkle of extra pumpkin spice (or even just ground cinnamon) instantly makes everyone’s mouth water. For a little crunch, add a few candied pecans or a drizzle of caramel. It’s all about fun and elevating that homey feel!

Side Dishes

Serve these cookies alongside a frothy chai latte or a mug of spiced hot chocolate for an ultimate autumn treat. If you’re building a dessert buffet, set the cookies next to mini apple crisps or chocolate truffles for tempting variety. The Pumpkin Pie Cookie Recipe also plays nicely with a cheese board at the end of a holiday meal.

Creative Ways to Present

Stack the cookies high on a rustic cake stand for big visual impact at gatherings, or arrange them in cupcake liners for a polished, party-ready look. Trying gifting? Nestle a few cookies in a festive tin lined with parchment — these are a hit at bake swaps or as sweet seasonal hostess gifts!

Make Ahead and Storage

Storing Leftovers

Once your Pumpkin Pie Cookie Recipe batches have cooled completely, store them in an airtight container at room temperature for up to three days. If your kitchen is especially warm or humid, you can move them to the fridge, but let them sit out a bit before serving for best flavor and softness.

Freezing

These cookies freeze beautifully! Arrange cooled cookies in layers with parchment between them in a freezer-safe box or bag, and freeze for up to two months. Thaw overnight in the fridge, then bring them to room temperature (or warm slightly) before serving.

Reheating

To refresh that just-baked feel, heat cookies for about 10 seconds in the microwave or a couple of minutes in a 300℉ oven. If you’ve added whipped cream already, be sure to dollop a fresh spoonful on top after warming for the dreamiest experience.

FAQs

Can I use homemade pumpkin puree?

Absolutely! Just make sure your puree is well-drained to avoid a watery filling. The Pumpkin Pie Cookie Recipe is flexible and shines with both canned and homemade pumpkin.

What if I don’t have pumpkin pie spice?

No worries! You can mix your own blend using ground cinnamon, nutmeg, ginger, and a hint of cloves or allspice. A custom blend works perfectly in this Pumpkin Pie Cookie Recipe.

Can I make the dough ahead of time?

Yes, the dough refrigerates perfectly for up to 24 hours. Just let it soften slightly at room temperature before scooping and rolling, so you can shape the cookie balls for your Pumpkin Pie Cookie Recipe with ease.

Is it possible to make these cookies gluten-free?

Yes! Substitute your favorite 1:1 gluten-free baking flour for the all-purpose flour and check that your other ingredients (like the cream cheese and pumpkin spice blend) are gluten-free. The result is still scrumptious.

Can I double the recipe for a crowd?

Go for it! The Pumpkin Pie Cookie Recipe can easily be doubled. Bake in batches and make sure to cool your cookie sheet completely between rounds for picture-perfect treats every time.

Final Thoughts

If you’re looking for a cookie that wows with seasonal flavor and cozy nostalgia, this Pumpkin Pie Cookie Recipe is calling your name. Trust me, every bite is loaded with all the warmth, spice, and joy of fall, and sharing these will make you the star of any gathering. Give them a try, and you just might make them a new autumn tradition!

Pumpkin Pie Cookie Recipe

★★★★★

5.2 from 22 reviews

Author: Mariam
Total Time: 45 minutes
Yield: 24 cookies 1x

Diet: Vegetarian

Print Recipe

Description

Delicious Pumpkin Pie Cookie recipe that combines the flavors of pumpkin pie in a delightful cookie form, perfect for autumn gatherings or sweet treats.

Instructions

Preheat oven to 350℉. Line a cookie sheet with parchment paper and set aside.
Prepare the cookie dough: Whisk dry ingredients. Beat cream cheese, butter, and sugars. Add egg yolk and vanilla. Mix in flour.

Prepare the filling: Whisk all filling ingredients in a bowl.
Fill and bake the cookies: Roll dough into balls, coat in sugar, place on sheet. Press a well in each, fill with the prepared filling. Bake until set.
Finish: Cool cookies on a wire rack. Optionally top with whipped cream and spices before serving.

Notes

You can store these cookies in an airtight container for up to 3 days.
Experiment with different spices like nutmeg or cloves for variation.

Prep Time: 30 minutes

Cook Time: 15 minutes
Category: Dessert
Method: Baking

Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180

Sugar: 14g
Sodium: 110mg
Fat: 8g

Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g

Carbohydrates: 24g
Fiber: 1g
Protein: 2g

Cholesterol: 30mg

Keywords: Pumpkin Pie Cookie, Pumpkin Spice, Fall Dessert, Cookie Recipe