Pumpkin Pie Cookie is the dessert that bridges the gap between cozy fall pies and classic chewy cookies. Imagine all the comforting flavors of pumpkin spice wrapped in a handheld treat with a creamy pumpkin pie filling nestled in the center. These cookies are a lifesaver when you want that holiday pie flavor without committing to baking a full pie. Whether you’re baking for your kids’ school party or your family Thanksgiving spread, Pumpkin Pie Cookie will be the showstopper. Bonus: they look fancy enough to impress, but they’re simple enough that you don’t need a culinary degree to pull them off.
Table of Contents
What is Pumpkin Pie Cookie?
Pumpkin Pie Cookie is exactly what it sounds like: part chewy cookie, part pumpkin pie. Think of it as a dessert mashup that combines the best of both worlds. Each cookie starts with a spiced cookie dough, rolled in coarse sugar for crunch, then filled with a smooth, custard-like pumpkin pie center. After baking, you can add a swirl of whipped cream if you’re feeling festive. They taste like fall in every bite, but without the fuss of slicing a pie or worrying about soggy crusts. Basically, it’s pumpkin pie reimagined in cookie form—perfectly shareable and downright irresistible.
Reasons to Try Pumpkin Pie Cookie
If you’ve ever wanted pumpkin pie flavor without waiting hours for it to chill, Pumpkin Pie Cookie is your answer. First, they’re faster than baking a pie but just as satisfying. Second, they look bakery-worthy, yet the recipe is straightforward enough for even novice bakers. Third, these cookies are portable—perfect for bake sales, lunchboxes, or holiday cookie swaps. And let’s not forget, picky eaters who might pass on a slice of pie will happily grab a cookie. Finally, the chewy-spiced cookie base plus creamy filling creates a texture combo that’ll keep people coming back for seconds (so maybe bake a double batch).
Ingredients Needed to Make Pumpkin Pie Cookie
When it comes to baking Pumpkin Pie Cookie, having the right ingredients is half the battle. These cookies bring together pantry staples like flour and sugar with cozy fall essentials such as pumpkin spice and pumpkin puree. The combination creates that chewy cookie base with a creamy, pie-like center. Let’s break down exactly what you’ll need to have ready before you preheat the oven.
For the cookie dough (the chewy, spiced base):
- All-purpose flour (2 ⅔ cups or 337g): This is the backbone of the cookie, giving it structure. For best results, spoon and level the flour instead of scooping directly from the bag—it keeps your dough from turning dense.
- Pumpkin spice (1 tablespoon): The star of the show! A warm blend of cinnamon, nutmeg, ginger, and cloves gives your Pumpkin Pie Cookie that unmistakable fall flavor. If you’re out, check our easy pumpkin bread recipe for a homemade spice mix idea.
- Salt (½ teaspoon): Just enough to balance the sweetness and highlight the spices.
- Cream cheese (3 oz, room temperature): A surprise ingredient that keeps the cookies extra soft while adding a slight tang that pairs beautifully with pumpkin.
- Unsalted butter (12 tablespoons, room temperature): Softened butter blends smoothly with the sugars for that classic chewy cookie texture.
- Granulated sugar (½ cup or 110g): Provides sweetness and helps with the crisp edges.
- Brown sugar (½ cup, packed or 112g): Adds moisture and a subtle molasses flavor that deepens the overall taste.
- Egg yolk (1 large, room temperature): Enriches the dough and gives it that chewy bite.
- Vanilla extract (1 teaspoon): Rounds out the flavor with warm, sweet notes.
- Coarse sugar for rolling (⅓ cup or 78g): This step is optional but highly recommended. Rolling the dough in coarse sugar before baking gives each Pumpkin Pie Cookie a beautiful sparkle and slight crunch.
For the pumpkin pie filling (the creamy center):
- Egg (1 large, room temperature): Acts as the binder for the custard-like filling.
- Brown sugar (¼ cup or 56g): Sweetens the filling and keeps it smooth.
- Table salt (a pinch): Enhances the pumpkin and spice flavor.
- Pumpkin spice (½ teaspoon): Yes, again! It makes the filling just as flavorful as the cookie base.
- Whole milk (¼ cup or 2 oz): Provides creaminess and a silky texture when baked.
- Pumpkin puree (½ cup or 122g): The real hero of the recipe. Be sure to use 100% pumpkin puree, not canned pumpkin pie filling, so your Pumpkin Pie Cookie doesn’t turn out too sweet.
- Vanilla extract (¼ teaspoon): Adds depth to the filling and complements the pumpkin.
- Whipped cream (optional for serving): A dollop on top of each cookie right before serving makes them feel extra special.
When these ingredients come together, you get the best of both worlds: a chewy, spiced cookie with a soft, custard-like center that tastes just like pumpkin pie. If you can’t get enough of pumpkin-flavored treats, you’ll also love trying our pumpkin chocolate chip bread for another fall favorite.
Instructions to Make Pumpkin Pie Cookie
Making Pumpkin Pie Cookie may look fancy, but the process is surprisingly simple once you break it down step by step. Here’s a clear roadmap so you can bake these festive treats with confidence (and maybe even sneak a taste of the filling along the way).
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 350℉. Line a large cookie sheet with parchment paper or a silicone baking mat. This step ensures your Pumpkin Pie Cookie won’t stick to the pan and will bake evenly with a crisp bottom. If you’ve ever baked sugar cookies, you’ll know how important parchment is—it saves you from scraping cookies off later.
Step 2: Mix the Dry Ingredients
In a medium mixing bowl, whisk together flour, pumpkin spice, and salt until the spices are evenly distributed. This might seem like a small step, but it prevents clumps of spice from creating uneven flavor. Pumpkin spice is the flavor backbone of your Pumpkin Pie Cookie, so this step really matters.
Step 3: Cream Butter, Cream Cheese, and Sugars
In a large bowl, beat the cream cheese, softened butter, granulated sugar, and brown sugar using a hand mixer or stand mixer on medium-high. Keep beating for about 3 minutes, until the mixture is light and fluffy. Scrape down the bowl halfway through to make sure everything blends evenly. This creaming step creates air in the dough, giving your cookies that soft, chewy texture.
Step 4: Add Egg Yolk and Vanilla
Mix in the egg yolk and vanilla extract until fully combined. The yolk adds richness, while the vanilla rounds out the warm pumpkin spice flavors. At this point, your dough should be smooth and fragrant—it’s tempting to taste, but remember the egg makes it off-limits (patience, cookie baker!).
Step 5: Incorporate the Dry Mix
Add the flour mixture in three additions, mixing on low speed after each addition. Scrape down the bowl as needed. Once all the flour is in, use a spatula to fold the dough a few more times, ensuring there are no dry pockets. The dough will be thick and slightly sticky, which is exactly what you want for Pumpkin Pie Cookie.
Step 6: Prepare the Pumpkin Filling
In another bowl, whisk together the egg, brown sugar, salt, pumpkin spice, milk, pumpkin puree, and vanilla extract until smooth and creamy. This mixture is like a mini pumpkin pie custard, ready to be spooned into your cookies. If you love silky pumpkin fillings, you might also enjoy our vanilla pudding pumpkin bread—it has that same melt-in-your-mouth vibe.
Step 7: Shape the Cookie Dough
Using a medium cookie scoop, portion the dough into 2-tablespoon balls (about 36g each). Roll each ball in coarse sugar to give your Pumpkin Pie Cookie a crunchy, sparkling finish. Place them on the prepared baking sheet, leaving about 2 inches of space between each ball to allow for spreading.
Step 8: Create Wells for the Filling
Take a 1-tablespoon measuring spoon (or the bottom of a small plastic cup—yes, even a medicine cup works!) and press firmly into the center of each dough ball to create a deep well. This is where the magic happens: the well will hold the pumpkin filling, giving your cookie its pie-like heart.
Step 9: Fill with Pumpkin Custard
Spoon 1 tablespoon of the pumpkin filling into each well. Be careful not to overfill—the custard will puff slightly as it bakes. If you spill a little, don’t stress. A rustic Pumpkin Pie Cookie is still a delicious one.
Step 10: Bake to Golden Perfection
Slide the tray into your preheated oven and bake for 14–17 minutes, or until the cookies are set and the bottoms are a light golden brown. Keep a close eye on the first batch to get the timing right for your oven.
Step 11: Cool Completely
Transfer the cookies to a wire rack to cool fully. Cooling is important because the filling continues to firm up as it sets. If you try to move them too soon, the center might still be soft.
Step 12: Add the Final Touch (Optional)
Right before serving, pipe or dollop whipped cream onto the center of each Pumpkin Pie Cookie. Sprinkle lightly with cinnamon or extra pumpkin spice for a bakery-style finish. Remember: only add whipped cream to cookies you plan to serve right away.
And there you have it—step by step, you’ve just made Pumpkin Pie Cookie, the perfect mashup of pie and cookie in every bite.
What to Serve with Pumpkin Pie Cookie
Pumpkin Pie Cookie pairs beautifully with a hot drink. Serve them with coffee for a mid-afternoon pick-me-up or with apple cider at a fall gathering. For dessert tables, they go well next to classic options like pumpkin chocolate chip bread or buttery pumpkin bread with maple glaze. If you want a non-pumpkin option, a light fruit salad or a scoop of vanilla ice cream balances the richness perfectly. And during the holidays, arrange them alongside pecan pie bars or sugar cookies for a festive cookie platter.
Key Tips for Making Pumpkin Pie Cookie
- Don’t skip rolling the dough in coarse sugar—it adds crunch and sparkle.
- Use a tablespoon or even the bottom of a medicine cup to make consistent wells.
- Chill the filling if it seems too runny before adding to the cookies.
- Bake on parchment to avoid sticking and to keep bottoms crisp.
- Only top with whipped cream right before serving—otherwise, it’ll melt.
Storage and Reheating Tips Pumpkin Pie Cookie
Store Pumpkin Pie Cookie in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them, but bring them back to room temperature before serving for the best flavor. They also freeze well—layer cookies with wax paper in an airtight container and freeze for up to 2 months. To serve, thaw overnight in the fridge and let sit on the counter for an hour. If you want that just-baked feel, pop them in a 300℉ oven for 5 minutes. Just remember: whipped cream should always be added fresh.
FAQs
Can I use canned pumpkin pie filling instead of puree?
Stick with plain pumpkin puree for best results. Pre-made pie filling has extra sugar and spices that throw off the balance.
Can I make the dough ahead of time?
Yes! Chill the dough up to 24 hours. Roll and fill right before baking.
What if I don’t have pumpkin spice?
Mix cinnamon, nutmeg, ginger, and cloves together—it’ll do the trick.
Can I make them gluten-free?
Absolutely. Swap in a good 1:1 gluten-free flour blend.
Do I need to refrigerate them?
Not for short-term storage, but refrigerating helps them last longer.
Final Thoughts
Pumpkin Pie Cookie is the perfect blend of comfort, flavor, and convenience. They’re festive enough for Thanksgiving, easy enough for a weeknight bake, and delicious enough to become your new fall favorite. Whether you’re a pumpkin pie lover or just someone who can’t resist a chewy cookie, this recipe will win you over. Next time you’re tempted to bake a pie but short on time, whip up these cookies instead—you’ll thank yourself later.
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PrintPumpkin Pie Cookie – The Cozy Fall Dessert You Need
Thick and chewy well spiced cookies with a crisp bottom and smooth, silky pumpkin pie filling. These big cookies have a great big flavor and are a terrific addition to any holiday table!
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 23 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the cookie dough:
- 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
1. Preheat oven to 350℉. Line a cookie sheet with parchment paper and set aside.
2. Whisk together the flour, pumpkin spice and salt. Set aside.
3. In a large mixing bowl combine the cream cheese, butter and sugars. Beat on medium-high until the mixture is fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl and blend again.
4. Add the egg yolk and vanilla. Blend until incorporated.
5. Add the flour mixture in 3 additions, scraping down the sides of the bowl as needed. Fold a few times with a spatula to ensure there are no dry pockets left. The mixture will be thick.
6. Combine all the filling ingredients in a medium bowl. Whisk until blended. Set aside.
7. Roll the dough into 2 tablespoon balls (36g each) using a medium cookie scoop. Roll each dough ball in coarse sugar to coat. Place on the prepared cookie sheet about 2 inches apart. Continue until the cookie sheet is filled.
8. Using a 1 tablespoon measuring spoon, press down on the dough balls to create a well in the center of each cookie. Fill each well with 1 tablespoon of the prepared filling.
9. Bake for 14 to 17 minutes or until the cookies are set and the bottom is light golden brown. Transfer to a wire rack to cool completely.
10. Repeat with remaining cookie dough ensuring the cookie sheet is cooled before adding the dough balls.
11. When ready to serve, pipe or dollop whipped cream on top each cookie (optional). Sprinkle with additional pumpkin pie spice or cinnamon and enjoy.
Notes
To make the well in the cookie dough ball you can also use the bottom of a plastic medicine cup like the one that comes with Pepto Bismol (not that you’ll need Pepto after eating these cookies 🤣)
Only add whipped cream to the cookies you plan to serve immediately.
Store leftover cookies in an airtight container at room temperature for up to 3 days. Refrigerate for longer storage. Bring to room temperature before serving for the best flavor.
Freeze well sealed in an airtight container. Use wax paper between cookie layers.
Nutritional information is calculated using an ingredient database and should be considered as an estimate. Garnishes and optional ingredients are not included.
