Pumpkin Pie Cookies have officially stolen my heart, and I bet they’ll steal yours too! I remember the first time I tasted a cookie that truly tasted like a slice of my favorite Thanksgiving dessert. It was pure magic! The aroma of cinnamon and pumpkin spice wafting from the oven was almost as good as the first bite. This simple pumpkin pie cookie recipe makes it so easy to capture that cozy fall feeling any time of year. Trust me, these easy pumpkin pie cookies are a game-changer, perfect for sharing (or not!). Let’s get cooking!

Why You’ll Love This Pumpkin Pie Cookie Recipe

These aren’t just any cookies; they’re a little slice of autumn heaven! You’ll adore them because:

The taste is pure pumpkin pie bliss, with that perfect blend of spice and creamy pumpkin filling.
They’re surprisingly quick to whip up, making them perfect for a weeknight treat.
While not strictly “healthy,” they use real pumpkin puree, offering a bit more goodness than your average cookie.
You probably have most of the ingredients already, making these homemade pumpkin pie cookies super budget-friendly.
Kids absolutely love helping to make and decorate these, perfect for family baking fun.
The soft sugar cookie base and smooth filling create an irresistible texture combination.
Making these homemade pumpkin pie cookies brings that cozy, comforting feeling right into your kitchen.
They look as good as they taste, especially when topped with a dollop of whipped cream!

Ingredients for Pumpkin Pie Drop Cookies

Gathering your ingredients is the first step to creating these delightful pumpkin pie flavored cookies. You’ll need items for both the tender cookie base and the luscious no-bake filling.

1 cup (2 sticks) unsalted butter, softened – This is crucial for a creamy cookie dough texture.
3/4 cup granulated sugar – For sweetness and structure in the cookie base.
1 large egg – Binds the cookie dough together.
2 tsp vanilla extract – Enhances the overall flavor profile.
2 1/2 cups all-purpose flour – The foundation of our cookie base.
1/2 tsp salt – Balances the sweetness and brings out flavors.
1 cup canned pumpkin puree (not pumpkin pie filling) – The star! Make sure it’s 100% pumpkin for that authentic taste.
1/3 cup brown sugar – Adds a lovely caramel note and moisture to the filling.
1 tsp pumpkin pie spice – This blend is key to that classic pumpkin pie flavor.
1/4 tsp cinnamon – A little extra warmth to complement the spice blend.
1/4 cup cream cheese, softened – Creates a smooth, rich, and slightly tangy filling.
2 Tbsp heavy cream – Helps achieve the perfect creamy consistency for the filling.
1/2 tsp vanilla extract – Rounds out the flavors in the pumpkin filling.
Whipped cream (homemade or store-bought) – For topping, adding a light and airy finish.
Pinch of cinnamon or nutmeg for garnish – A final touch for visual appeal and aroma.

How to Make Pumpkin Pie Cookies

Let’s get baking! Making these delightful pumpkin pie cookies is a two-part process, but totally worth it for that incredible flavor. Follow these steps to create the best pumpkin pie cookies.

Step 1: Prepare the Cookie Dough. Start by preheating your oven to 350°F (175°C). Line a couple of baking sheets with parchment paper. In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which usually takes about 2 to 3 minutes. Beat in the egg and vanilla extract until everything is smooth. In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the wet ingredients, mixing until a soft dough forms. Cover the bowl and let the dough chill in the refrigerator for at least 30 minutes. This chilling time makes it much easier to handle.
Step 2: Shape and Bake the Cookies. Once the dough is chilled, it’s time to shape your cookies. Scoop about 1.5 tablespoon portions of dough and roll them into balls. Place the dough balls about 2 inches apart on your prepared baking sheets. Gently flatten each ball slightly, then use the back of a teaspoon or your thumb to press a well into the center of each cookie. Bake for 10 to 12 minutes, or until the edges just start to turn golden brown. If the centers puff up while baking, don’t worry! You can gently re-press the wells while the cookies are still warm. Transfer the cookies to a wire rack to cool completely before filling. Knowing how to make pumpkin pie cookies means understanding these little tricks!

Irresistible Pumpkin Pie Cookies: 1 Bite Magic - Pumpkin Pie Cookies - additional detail

Step 3: Create the No-Bake Pumpkin Filling. While the cookies are cooling, let’s make the luscious filling. In a medium bowl, beat the softened cream cheese until it’s completely smooth. Add the canned pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, heavy cream, and the remaining vanilla extract. Mix everything together until you have a smooth, light, and creamy filling. It should smell wonderfully spiced! Chill this filling in the refrigerator for at least 30 minutes to help it firm up slightly, which makes it easier to fill the cookies. This step is crucial for perfect pumpkin pie cookies.
Step 4: Assemble Your Pumpkin Pie Cookies. Once your cookie bases are fully cooled and the pumpkin filling has chilled and firmed up a bit, it’s time for the assembly. Spoon or pipe the pumpkin filling into the well of each cookie. If you’re adding the optional topping, add a swirl of whipped cream on top of the pumpkin filling. A tiny sprinkle of cinnamon or nutmeg adds a beautiful finishing touch and enhances the aroma. For the very best appearance and texture, I recommend filling these pumpkin pie cookies just before you plan to serve them.

Pro Tips for the Best Soft Pumpkin Pie Cookies

Want to make sure your pumpkin pie cookies are absolutely perfect? I’ve learned a few tricks that make all the difference for that wonderfully soft texture and amazing flavor.

Always use room temperature butter and eggs for the cookie dough. This helps them cream together beautifully, creating a tender base.
Don’t overbake the cookie shells! Pull them out when the edges are just beginning to turn golden. They will continue to set as they cool.
Ensure your pumpkin puree is *not* pumpkin pie filling. The filling already has spices and sweeteners, which will throw off the balance of your homemade filling.
For the smoothest filling, make sure your cream cheese is truly softened and beat it until completely lump-free before adding other ingredients.

What’s the secret to perfect pumpkin pie cookies?

The key to achieving the best pumpkin pie cookies lies in the texture balance: a soft, slightly chewy cookie base paired with a smooth, creamy filling. Baking the cookie shells just until the edges are set, but the center is still soft, is crucial. For more baking tips, check out our latest recipes.

Can I make pumpkin pie cookies ahead of time?

Yes, you can! You can bake the cookie shells up to 3 days in advance and store them in an airtight container at room temperature. Prepare the pumpkin filling and store it in the fridge. Assemble just before serving for the best texture.

How do I avoid common mistakes with pumpkin pie cookies?

A common pitfall is overbaking the cookie base, leading to hard cookies. Watch them closely! Also, ensure your cream cheese is fully softened for a smooth filling; lumps can ruin the texture. Finally, don’t skip chilling the dough; it makes handling much easier. If you’re interested in learning more about food safety and proper storage, you can consult resources like the FDA’s food safety basics.

Best Ways to Serve Pumpkin Pie Cookies

These delightful cookies are perfect for so many occasions! They truly shine when served as a festive dessert during the autumn months, making them ideal pumpkin pie cookies for fall gatherings. Imagine them on a dessert platter alongside other seasonal treats like apple crisp or cinnamon donuts. They also make a wonderful addition to any Thanksgiving or Halloween dessert spread, offering a unique twist on traditional flavors. For a cozy treat, pair one or two with a warm mug of spiced apple cider or a creamy latte.

Nutrition Facts for Pumpkin Pie Cookies

Here’s a look at the estimated nutritional breakdown for each of these delicious pumpkin pie cookies, based on the recipe yield and ingredients used. These values give you a good idea of what you’re enjoying with each bite of these pumpkin pie flavored cookies.

Serving Size: 1 cookie
Calories: 115
Fat: 3 g
Saturated Fat: 1 g
Protein: 2 g
Carbohydrates: 21 g
Fiber: 1 g
Sugar: 10 g
Sodium: (not provided in recipe details)

Nutritional values are estimates and may vary based on specific ingredients used and portion sizes. For more information on understanding nutritional labels, you can refer to MyFitnessPal’s nutrition facts guide.

How to Store and Reheat Pumpkin Pie Cookies

Properly storing your delicious pumpkin pie cookies is key to keeping them fresh and flavorful. Once your cookies are completely cooled, you can store the unfilled cookie bases in an airtight container at room temperature for up to 3 to 4 days. If you’ve already filled them, it’s best to keep them refrigerated. Remember, the no-bake filling is best enjoyed fresh, so filled cookies should be consumed within 2 days. For longer storage, you can freeze the unfilled cookie shells for up to 3 months. Just wrap them well in plastic wrap and then in foil to prevent freezer burn. When you’re ready to enjoy your pumpkin pie cookies with cinnamon again, thaw the frozen shells overnight in the refrigerator. To reheat them gently, you can warm them in a 300°F (150°C) oven for about 5 minutes, just until they are slightly warmed through. Adding the filling and toppings after reheating will ensure the best texture. If you have any questions about our storage policies, please see our terms of use.

Frequently Asked Questions About Pumpkin Pie Cookies

Can I use store-bought pumpkin pie filling?

I’d strongly advise against it for this particular pumpkin pie cookie recipe. The recipe relies on the pure pumpkin puree for the perfect flavor and texture of the filling. Store-bought pumpkin pie filling already contains added sugars and spices, which will alter the taste significantly and could make the filling too sweet or too spiced. Sticking to pure pumpkin puree gives you control over the final flavor of your homemade pumpkin pie cookies.

How do I make my pumpkin pie cookies chewy?

To achieve wonderfully chewy pumpkin pie cookies, a few things help. Ensure you don’t overbake the cookie shells; pulling them out when the edges are just set but the centers are still soft is key. Also, using brown sugar in the filling contributes to a more moist and slightly chewy texture overall. If you prefer a chewier cookie base, you can slightly increase the brown sugar in the cookie dough itself, but be mindful it might affect the spread.

Can I make these pumpkin pie cookies vegan?

Yes, you can adapt these pumpkin pie cookies to be vegan! For the cookie base, you’ll need to replace the butter with a vegan butter substitute and the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes). For the filling, use a vegan cream cheese alternative and ensure your whipped topping is dairy-free. The pumpkin puree, spices, and sugar can remain the same. For more information on vegan baking, you can visit Vegan Food & Living.

What if my pumpkin pie cookie filling is too thin?

If your filling seems a bit too thin, don’t worry! It often firms up more as it chills. If it’s still too loose after refrigerating for at least 30 minutes, you can try whisking in a little more softened cream cheese or a tablespoon of powdered sugar to help thicken it. Just be sure to mix it thoroughly to avoid lumps. For perfectly piped easy pumpkin pie cookies, a slightly firmer filling is ideal.

Variations of Pumpkin Pie Cookies You Can Try

Once you’ve mastered the classic, there are so many fun ways to switch up these delightful cookies! If you’re a fan of simpler bases, try these as pumpkin pie sugar cookies by omitting the well and just baking them as simple rounds. For a gluten-free twist, experiment with a gluten-free all-purpose flour blend in the cookie base. You could also transform these into adorable pumpkin pie cookie bars by pressing the dough into a baking pan and topping with the pumpkin filling before baking. For a richer flavor, try adding a touch of molasses to the cookie dough or a pinch of cardamom to the filling! If you’d like to learn more about gluten-free baking, you can check out our about page for related content.