Pumpkin Pie Cookies are a delightful little treat that bring all the best flavors of pumpkin pie into a soft, chewy cookie. They usually have warm spices like cinnamon, nutmeg, and cloves, along with creamy pumpkin puree folded right into the dough. The result is cozy, comforting bites that taste like autumn in every mouthful.
I love making these cookies because they’re a perfect way to enjoy the pumpkin pie flavor without having to make a whole pie. Plus, they’re easy to share with friends and family, and they smell amazing while baking, filling the house with that classic fall spice aroma. A helpful tip I have is to chill the dough before baking—it helps keep the cookies soft and tender instead of spreading too much.
These cookies are fantastic served with a nice cup of hot tea or coffee, especially on a crisp day when you want something sweet and warming. I like to sprinkle a little powdered sugar or a drizzle of icing on top to add a touch of sweetness and make them look extra special. Whenever I bake these, they always disappear quickly, which tells me everyone loves them just as much as I do!
Key Ingredients & Substitutions
Butter: Using softened unsalted butter helps create a tender, rich cookie. You can swap for margarine if needed, but real butter gives the best flavor and texture.
Pumpkin Puree: Use canned pumpkin puree for consistent moisture and flavor. Avoid pumpkin pie filling (which is sweetened and spiced). You can try fresh cooked pumpkin, but drain any excess water.
Spices: Cinnamon, ginger, nutmeg, and cloves build that classic pumpkin pie flavor. If you don’t have all of them, a ready-made pumpkin pie spice blend works great!
Brown Sugar: Adds moisture and a hint of molasses flavor. You can substitute with white sugar but the cookies won’t be as soft and flavorful.
Whipped Cream: Adds lightness and a creamy finish. Use canned or homemade, or for a dairy-free option, try coconut whipped cream.
How Do You Create the Perfect Well for Filling the Cookies?
Making a small well in each cookie after baking is key to holding the pumpkin filling nicely without it spilling over.
- When cookies come out of the oven, use the back of a spoon or the back of a small cookie scoop to gently press the center.
- Be gentle to avoid breaking the cookie; just create a shallow divot about half an inch deep.
- Return cookies to the oven for a couple of minutes to let the well hold its shape.
- Once cooled slightly, carefully spoon or pipe the pumpkin mixture into the well for a neat finish.
This step keeps your cookies neat and lets everyone enjoy a perfect bite of cookie plus creamy pumpkin filling.
Equipment You’ll Need
- Mixing bowls – you’ll need several for mixing dry and wet ingredients separately.
- Hand or stand mixer – makes creaming butter and sugar faster and easier.
- Baking sheets – choose rimmed ones so cookies don’t slide off.
- Parchment paper – helps cookies bake evenly and prevents sticking.
- Spoon or small cookie scoop – for evenly portioning dough onto baking sheets.
- Spatula – perfect for folding ingredients and scraping bowls clean.
- Whisk – for mixing the pumpkin pie filling smoothly.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts to the cookie dough for a nice crunch and nutty flavor.
- Mix mini chocolate chips into the dough for a sweet twist that pairs well with pumpkin spices.
- Swap the whipped cream topping with cream cheese frosting for a richer, tangy finish.
- Stir in a tablespoon of maple syrup into the pumpkin filling for a deeper, natural sweetness.
How to Make Pumpkin Pie Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
For the Pumpkin Pie Filling:
- 1 cup canned pumpkin puree
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/8 teaspoon salt
For the Topping:
- Whipped cream or whipped topping
- Ground cinnamon or pumpkin pie spice for dusting
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the dough and filling, plus 1 hour to chill the dough. Baking time is about 12-14 minutes per batch. Including cooling and decorating, plan for about 1 hour and 30 minutes total.
Step-by-Step Instructions:
1. Make the Cookie Dough:
In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes using a hand mixer. Add the egg and vanilla extract, and beat until combined.
2. Mix Dry Ingredients:
In another bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg.
3. Combine Wet and Dry:
Gradually add the dry ingredients into the wet mixture. Stir until a soft dough forms. Cover the dough and chill in the refrigerator for at least 1 hour to help the cookies bake up soft and chewy.
4. Bake the Cookies:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop tablespoon-sized amounts of dough onto the sheets, spacing them about 2 inches apart. Bake for 10–12 minutes until edges are set but centers are still soft.
5. Make Wells for Filling:
After removing from the oven, gently press the center of each warm cookie with the back of a spoon or cookie scoop to create a small well. Return the cookies to the oven for 2 extra minutes to set this shape.
6. Prepare Pumpkin Pie Filling:
While cookies bake, whisk together pumpkin puree, brown sugar, vanilla, cinnamon, ginger, nutmeg, cloves, and salt until smooth and creamy.
7. Fill and Decorate Cookies:
Once the cookies have cooled slightly, spoon or pipe a dollop of pumpkin pie filling into each well. Top with a swirl of whipped cream and lightly dust with cinnamon or pumpkin pie spice.
8. Serve and Enjoy:
Serve these delicious pumpkin pie cookies immediately or chill them for a cool treat. They make a cozy and festive dessert perfect for fall!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! If using fresh pumpkin, roast and puree it first, then drain any excess liquid to avoid soggy cookie filling. Canned pumpkin puree is easier and more consistent, but fresh works well too.
How Long Can I Store These Cookies?
Store pumpkin pie cookies in an airtight container in the refrigerator for up to 3-4 days. The whipped cream topping is best added just before serving to keep it fresh.
Can I Make These Cookies Ahead of Time?
You can prepare and chill the cookie dough up to 24 hours in advance. Bake and fill the cookies just before serving for the best texture and flavor.
What Can I Substitute for Whipped Cream?
Try cream cheese frosting for a tangier topping, or use coconut whipped cream for a dairy-free option. Both pair wonderfully with the pumpkin pie filling.
