Pumpkin pie cookie recipes combine everything we love about fall desserts into one handheld bite. They’re chewy, spiced, and filled with silky pumpkin pie cream, making them perfect for any holiday gathering. In this article, I’ll share the story behind these festive cookies, the ingredients you’ll need, and my best tips for achieving the perfect texture. You’ll also learn how they compare to other fall favorites and why this recipe deserves a permanent spot in your holiday lineup. Whether you’re baking for Thanksgiving or a cozy weekend at home, these cookies are guaranteed to impress.
Table of Contents
Table of Contents
The Story Behind Pumpkin Pie Cookies
Inspired by Holiday Traditions
The very first time I made a pumpkin pie cookie, it was out of necessity. I wanted the cozy flavors of pumpkin pie but didn’t have the time—or energy—to bake an entire pie. Instead, I transformed the flavors into something easier to share: a chewy cookie with a crisp base and creamy pumpkin filling. It quickly became a family tradition. Now, no holiday table feels complete without a plate of these cookies sitting next to my perfect pumpkin muffins.
What makes these cookies so memorable is their festive flavor. The pumpkin spice blend, rich pumpkin puree, and silky filling capture the heart of autumn in every bite. It’s the kind of dessert that draws everyone back for seconds.
A Cookie That Feels Like Home
There’s something comforting about combining a classic pumpkin pie with the portability of a cookie. You get the warm, spiced aroma while baking, and the joy of sharing cookies with friends and family. Plus, they’re easy to stack, store, and transport to gatherings—something traditional pumpkin pie can’t always deliver.
For me, these cookies represent the best of both worlds: the flavors of pumpkin pie and the fun of cookies. Whenever I bake them, they remind me of crisp autumn evenings, cozy sweaters, and the laughter of family around the kitchen table. If you love festive desserts like my moist pumpkin bread, this recipe will steal your heart.
How to Make Pumpkin Pie Cookies at Home
Key Ingredients for Flavor and Texture
The beauty of a pumpkin pie cookie recipe is that it uses simple pantry staples with a festive twist. For the dough, you’ll need flour, pumpkin spice, butter, cream cheese, and two types of sugar. Cream cheese adds richness and keeps the cookies tender, while the mix of granulated and brown sugar balances crisp edges with chewy centers. A quick roll in coarse sugar before baking adds a subtle crunch.
The filling is the star of the show: pumpkin puree, egg, milk, brown sugar, and pumpkin spice whisked into a silky custard. Once baked, the filling sets beautifully in the center of each cookie, delivering that unmistakable pumpkin pie flavor.
If you’ve baked other spiced treats like patriotic crinkle cookies, you’ll love how easily these come together.
Step-by-Step Preparation Tips
Start by whisking the dry ingredients for the dough—flour, pumpkin spice, and salt. In a separate bowl, beat the butter, cream cheese, and sugars until light and fluffy. Add the egg yolk and vanilla, then mix in the dry ingredients gradually. The dough will be thick and perfect for rolling.
For the filling, whisk pumpkin puree, egg, milk, sugar, and pumpkin spice until smooth. Set aside while shaping the dough. Roll the dough into balls, coat them in coarse sugar, and press a well in the center of each with the back of a spoon. Fill each well with a spoonful of pumpkin mixture.
Bake until the cookies are golden on the bottom and the filling is set. Once cooled, you can pipe whipped cream on top for that true pumpkin pie look. Just like my pumpkin bread, these cookies bring comfort and warmth to any holiday table.
Storing and Serving Pumpkin Pie Cookies
Best Storage Tips for Freshness
Because pumpkin pie cookies contain a soft custard-like filling, proper storage is key to keeping them fresh. If you plan to enjoy them within two days, you can store them at room temperature in an airtight container. For longer storage, refrigerate them to maintain their texture and prevent the filling from spoiling. Always let refrigerated cookies come back to room temperature before serving—this enhances both flavor and texture.
For freezing, place cookies in a single layer on a tray until solid, then transfer them into an airtight container with parchment paper between layers. They’ll keep for up to 2 months. When ready to serve, thaw overnight in the fridge and bring to room temperature. Freezing the dough before filling is also an option if you want to bake fresh cookies closer to your holiday event.
Creative Ways to Serve Pumpkin Pie Cookies
One of the joys of this recipe is how versatile it is. You can serve pumpkin pie cookies plain, or dress them up for special occasions. For a festive touch, pipe a swirl of whipped cream on top and dust with extra pumpkin spice or cinnamon.
They’re also perfect alongside coffee or tea for an afternoon treat. Arrange them on a holiday dessert platter with moist pumpkin bread and perfect pumpkin muffins for a cozy fall lineup.
If you’re hosting a Thanksgiving dinner, these cookies can replace traditional pumpkin pie for a playful twist. Guests love the handheld format, and it makes serving dessert so much easier. You can even package them in small boxes or bags as edible holiday gifts—they look beautiful topped with whipped cream just before sharing.
Why Pumpkin Pie Cookies Deserve a Spot on Your Holiday Table
A Dessert That Blends Tradition and Fun
Pumpkin pie has always been a holiday staple, but serving it in cookie form brings a whole new level of excitement. These pumpkin pie cookies keep the nostalgic flavors everyone loves—spiced pumpkin, silky filling, and that hint of creaminess—while offering the playful format of a cookie. It’s an unexpected twist that delights guests and sparks conversation.
Unlike pie, cookies are portable and easy to share. You don’t need a knife or plates—just grab one and enjoy. They fit perfectly on a dessert platter alongside classics like sugar cookies and brownies, while still standing out as something unique. For families who love pumpkin spice season, this recipe quickly becomes part of the tradition.
A Recipe Worth Repeating Every Fall
What makes these cookies truly special is how simple they are to bake, yet how impressive they look and taste. The crisp cookie base contrasts beautifully with the smooth pumpkin filling, and every bite feels like a mini slice of pie. Once you try them, they’ll become a go-to recipe for autumn gatherings.
I often bake a batch not just for Thanksgiving, but also for cozy weekends when the air feels crisp and the leaves start changing. They pair wonderfully with spiced lattes, hot apple cider, or even a scoop of vanilla ice cream for an indulgent twist.
And if you’re looking for more holiday-ready inspiration, don’t forget to check my Pinterest board where I share seasonal bakes and festive ideas. Alongside favorites like patriotic crinkle cookies, these pumpkin pie cookies shine as a creative dessert you’ll be proud to serve year after year.
Frequently Asked Questions
Do pumpkin pie cookies need to be refrigerated?
Yes, because the filling is custard-like, it’s best to refrigerate pumpkin pie cookies if you’re keeping them for more than two days. Always let them come to room temperature before serving for the best flavor.
Can you freeze pumpkin pie cookies?
Absolutely. Place baked cookies in a single layer until firm, then transfer them into an airtight container with parchment paper between layers. They freeze well for up to 2 months. Thaw overnight in the refrigerator before serving.
How do you keep pumpkin pie cookies from getting soggy?
To prevent sogginess, make sure the cookies cool completely before storing. Use an airtight container and, if refrigerating, add a small sheet of parchment paper between layers to help absorb moisture.
What’s the difference between pumpkin pie cookies and pumpkin cookies?
Pumpkin cookies are usually soft, cake-like treats flavored with pumpkin puree and spice. Pumpkin pie cookies combine a spiced cookie base with a creamy pumpkin pie filling in the center, making them closer to a handheld version of pumpkin pie.
Conclusion
If you’re looking for a festive dessert that blends the flavors of pumpkin pie with the fun of cookies, this pumpkin pie cookie recipe is the one to try. They’re thick, chewy, filled with silky pumpkin custard, and spiced to perfection. Best of all, they’re easier to serve than pie and just as satisfying.
Whether you’re preparing for Thanksgiving, a holiday party, or simply craving fall flavors on a cozy weekend, pumpkin pie cookies bring joy to every bite. Serve them with whipped cream, share them on a holiday dessert platter, or package them as edible gifts. No matter how you enjoy them, they’re sure to become a tradition in your kitchen year after year.
Pumpkin Pie Cookies
Ingredients
For the cookie dough
- 337 g all-purpose flour 2 ⅔ cups
- 1 tbsp pumpkin spice
- 1/2 tsp salt
- 86 g cream cheese room temperature, 3 oz
- 170 g unsalted butter room temperature, 12 tbsp
- 110 g granulated sugar ½ cup
- 112 g brown sugar packed, ½ cup
- 1 large egg yolk room temperature
- 1 tsp vanilla extract
- 78 g coarse sugar for rolling, ⅓ cup
For the pumpkin filling
- 1 large egg room temperature
- 56 g brown sugar ¼ cup
- table salt pinch
- 1/2 tsp pumpkin spice
- 60 ml whole milk ¼ cup
- 122 g pumpkin puree ½ cup
- 1/4 tsp vanilla extract
- whipped cream for serving, optional
Instructions
- 1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2. In a bowl, whisk together flour, pumpkin spice, and salt. Set aside.
- 3. In a large mixing bowl, beat cream cheese, butter, and sugars until light and fluffy, about 3 minutes.
- 4. Add the egg yolk and vanilla extract. Mix until combined.
- 5. Gradually add the dry ingredients into the wet mixture. Fold with a spatula to avoid dry pockets. Dough will be thick.
- 6. Prepare the filling: In another bowl, whisk pumpkin puree, egg, milk, brown sugar, pumpkin spice, and vanilla until smooth.
- 7. Scoop dough into 36 g (2 tbsp) balls, roll in coarse sugar, and place 2 inches apart on baking sheet.
- 8. Press a well in the center of each dough ball using the back of a spoon or a measuring spoon.
- 9. Fill each well with 1 tbsp of pumpkin filling.
- 10. Bake 14–17 minutes, until edges are golden and filling is set. Cool on a wire rack.
- 11. Top with whipped cream before serving, if desired.