Description

These pumpkin pie cookies capture the essence of a classic pumpkin pie in a delightful cookie form. They feature a soft sugar cookie base filled with a smooth, no-bake pumpkin filling and topped with whipped cream.

Ingredients

Scale

For the Cookie Base:
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
1 large egg
2 tsp vanilla extract
2 1/2 cups all-purpose flour
1/2 tsp salt
For the No-Bake Pumpkin Filling:
1 cup canned pumpkin puree (not pumpkin pie filling)
1/3 cup brown sugar
1 tsp pumpkin pie spice
1/4 tsp cinnamon
1/4 cup cream cheese, softened
2 Tbsp heavy cream
1/2 tsp vanilla extract
Topping (Optional):
Whipped cream (homemade or store-bought)
Pinch of cinnamon or nutmeg for garnish

Instructions

Make the cookie dough: In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy (about 2–3 minutes). Add the egg and vanilla and beat until smooth. In a separate bowl, whisk together flour and salt. Gradually add the dry mix into the wet, mixing until a soft dough forms. Cover and refrigerate for 30 minutes.
Shape and bake the cookies: Preheat oven to 350 °F (175 °C). Line baking sheets with parchment paper. Scoop dough in ~1.5 Tbsp portions and roll into balls. Space ~2 inches apart. Flatten each slightly, then press a well into the center with a teaspoon or thumb. Bake 10–12 minutes, until the edges just begin to turn golden. If the centers puff up, gently re-press the wells while warm. Transfer to a wire rack and cool completely.
Make the pumpkin filling: Beat softened cream cheese until smooth. Add pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, heavy cream, and vanilla. Mix until you have a smooth, light filling. Chill at least 30 minutes to let it firm slightly.
Assemble the cookies: Once cookies are cooled and filling is chilled, spoon or pipe the pumpkin filling into each well. Top with a swirl of whipped cream and sprinkle with a bit of cinnamon or nutmeg if desired. For best appearance and texture, fill just before serving.

Notes

Unfilled cookies can be stored in an airtight container for 3–4 days.
Filled cookies should be kept refrigerated and consumed within 2 days.
Using mini cupcake liners can help keep filled cookies upright during transport.
For a neater presentation of the filling, use a piping bag.
Add whipped cream just before serving for the freshest taste and texture.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Desserts
Method: Baking and No-Bake
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 115
Sugar: 10 g
Fat: 3 g
Saturated Fat: 1 g
Carbohydrates: 21 g
Fiber: 1 g
Protein: 2 g

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