These Pumpkin Pie Cookies capture all the cozy warmth of traditional pumpkin pie, wrapped in a buttery cookie shell. Each bite is soft and golden, filled with creamy pumpkin spice filling and topped with a swirl of whipped cream. They taste like autumn comfort in cookie form.
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I've made these several times while testing for the perfect balance of flavor and texture, and they never last long. The cookie base bakes up tender and buttery, while the filling stays smooth and lightly spiced. It's the ideal shortcut when you crave pumpkin pie but don't want the fuss of rolling out crust. Let's get baking.
Why You'll Love This Recipe
- All the flavor of pumpkin pie in a handheld cookie
- No pie crust, no complicated steps
- Buttery, melt-in-your-mouth cookie base
- Creamy, no-bake pumpkin filling
- Perfect for Thanksgiving dessert trays or gifting
Ingredients
For the Cookie Base
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
The No-Bake Pumpkin Filling
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ⅓ cup brown sugar
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon cinnamon
- ¼ cup cream cheese, softened
- 2 tablespoons heavy cream
- ½ teaspoon vanilla extract
The Topping
- Whipped cream (store-bought or homemade)
- Optional: pinch of cinnamon or nutmeg for garnish
Ingredient Notes & Substitutions
Use 100 percent pumpkin puree, not pie filling, so the flavor stays clean and pure. I like Libby's for consistent results. Full-fat cream cheese makes the filling extra silky, though you can use light cream cheese if you prefer. If you're out of pumpkin pie spice, mix cinnamon, ginger, nutmeg, and a touch of cloves for a quick substitute.
Instructions
- Make the Cookie Dough
Cream the softened butter and sugar in a large bowl with a mixer on medium speed until light and fluffy, about 2 to 3 minutes. Add the egg and vanilla and beat until smooth. In another bowl, whisk the flour and salt together. Gradually add the dry ingredients to the wet mixture until a soft dough forms. Cover and chill for 30 minutes. - Shape and Bake the Cookies
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop dough into 1 ½-tablespoon portions, roll into balls, and place 2 inches apart. Flatten each ball slightly and press a teaspoon or thumb into the center to make a well. Bake for 10 to 12 minutes, until the edges just start to turn golden. If the centers puff, gently re-press the wells while warm. Cool completely. - Make the Pumpkin Filling
In a medium bowl, beat the cream cheese until smooth. Add the pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, heavy cream, and vanilla. Beat until the mixture is smooth and light. Chill for at least 30 minutes to firm slightly. - Assemble the Cookies
Spoon or pipe the chilled pumpkin filling into each cooled cookie well. Add a swirl of whipped cream and dust lightly with cinnamon or nutmeg.
Pro Tips for Success
Top Tip
- Chill the dough to keep the cookies from spreading too much.
- Don't overbake; the centers should stay soft and pale.
- Chill the filling before piping so it holds its shape.
- For a pretty finish, use a star piping tip for the whipped cream.
- The cookies taste even better the next day as the flavors settle.
Storage and Reheating
Keep filled cookies in the refrigerator for up to 3 days in an airtight container. Unfilled cookies can sit at room temperature for up to 4 days. To freeze, store unfilled cookies in a freezer-safe bag for up to 2 months, then thaw before filling.
Make Ahead & Freezing
Bake the cookie bases a day or two ahead and store at room temperature. The pumpkin filling can be made the day before and chilled. Assemble before serving for the best texture.
Tips and Variations
- Add a drizzle of maple syrup to the filling for a sweet, earthy note.
- Use gluten-free all-purpose flour for an easy gluten-free version.
- Try topping with crushed graham crackers for extra crunch.
- Make mini versions for dessert platters or gifting.
- Lighten it up with reduced-fat cream cheese and whipped topping.
FAQs
Yes, but make sure it's thick and well-drained, since homemade puree can be wetter than canned.
Yes. Bake the cookies and make the filling the day before. Fill and top them just before serving.
Yes. Because the filling contains cream cheese, the cookies should be stored in the refrigerator.
Absolutely. This dough doubles beautifully. You may just need to bake in batches.
📖 Recipe
Pumpkin Pie Cookies
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 15 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Pie Cookies are the cozy shortcut to classic Thanksgiving flavor. A buttery cookie base cradles creamy, spiced pumpkin filling and gets topped with whipped cream-autumn comfort in every bite.
Ingredients
- For the Cookie Base:
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- For the No-Bake Pumpkin Filling:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ⅓ cup brown sugar
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon cinnamon
- ¼ cup cream cheese, softened
- 2 tablespoons heavy cream
- ½ teaspoon vanilla extract
- For the Topping:
- Whipped cream (store-bought or homemade)
- Optional: pinch of cinnamon or nutmeg for garnish
Instructions
- Make the Cookie Dough: Cream the softened butter and sugar in a large bowl with a mixer on medium speed until light and fluffy, about 2 to 3 minutes. Add the egg and vanilla and beat until smooth. In another bowl, whisk the flour and salt together. Gradually add the dry ingredients to the wet mixture until a soft dough forms. Cover and chill for 30 minutes.
- Shape and Bake the Cookies: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop dough into 1 ½-tablespoon portions, roll into balls, and place 2 inches apart. Flatten each ball slightly and press a teaspoon or thumb into the center to make a well. Bake for 10 to 12 minutes, until the edges just start to turn golden. If the centers puff, gently re-press the wells while warm. Cool completely.
- Make the Pumpkin Filling: In a medium bowl, beat the cream cheese until smooth. Add the pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, heavy cream, and vanilla. Beat until the mixture is smooth and light. Chill for at least 30 minutes to firm slightly.
- Assemble the Cookies: Spoon or pipe the chilled pumpkin filling into each cooled cookie well. Add a swirl of whipped cream and dust lightly with cinnamon or nutmeg.
Notes
Store filled cookies in the refrigerator for up to 3 days. Unfilled cookies can be kept at room temperature for 4 days or frozen for up to 2 months. Assemble just before serving. For a gluten-free version, use gluten-free all-purpose flour. Try topping with crushed graham crackers for crunch or drizzle with maple syrup for extra sweetness.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 25mg
Serving Suggestions
Serve these chilled or slightly cool with a sprinkle of cinnamon. They make a beautiful addition to a fall dessert spread and pair perfectly with apple cider, coffee, or hot chocolate. I love setting a tray of these next to Pumpkin Bread with Brown Butter Glaze and Pecan Pie Bars for a cozy Thanksgiving table.
You may also like my Creamy Mushroom Risotto for a comforting savory main before dessert. For more about pumpkin spice blends, check out the ingredient guide from Epicurious..
Nutrition & Notes
Yield: About 24 cookies
Difficulty: Easy
Total Time: 1 hour 15 minutes (including chilling)
Per Cookie: Around 160 calories
I tested these several times to make sure the cookie base stayed soft and the pumpkin filling stayed light and creamy. They deliver the same cozy feeling as a slice of pumpkin pie but with none of the fuss - just a handful of ingredients and a little holiday joy.
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