Why You’ll Love Pumpkin Pie Cookies Recipe
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It combines the cozy flavors of pumpkin pie with the familiar comfort of a cookie—ideal for those who love both desserts.
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The texture is beautifully balanced: a slightly crisp exterior, chewy interior, and creamy pumpkin filling in the center.
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They’re visually fun (think cookie + mini pie), making them great for holiday gatherings, fall parties or dessert trays.
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The recipe is straightforward: make the dough, make the filling, shape the cookies, fill and bake.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cookie dough:
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all‑purpose flour
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pumpkin spice (store‑bought or homemade)
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salt
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cream cheese (room temperature)
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unsalted butter (room temperature)
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granulated sugar
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light brown sugar
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one large egg yolk
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vanilla extract
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coarse sugar for rolling
For the pumpkin filling:
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one large egg (room temperature)
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brown sugar
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a pinch of table salt
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pumpkin spice
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whole milk
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canned pumpkin puree
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vanilla extract
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(optional) whipped cream for serving
Directions
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Preheat the oven to 350 °F (about 175 °C). Line a cookie sheet with parchment paper and set aside.
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In a bowl, whisk together the flour, pumpkin spice, and salt; set aside.
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In a large mixing bowl, combine the cream cheese, butter, granulated sugar and brown sugar. Using a hand or stand mixer, beat on medium‑high until the mixture is fluffy (about 3 minutes). Scrape down the sides and bottom of the bowl, then add the egg yolk and vanilla extract and mix until incorporated.
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Add the flour mixture in three additions, scraping between additions, and fold a few times to ensure no dry pockets remain. The dough will be thick.
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In a medium bowl, combine all the pumpkin filling ingredients (egg, brown sugar, salt, pumpkin spice, milk, pumpkin puree, vanilla) and whisk until smooth. Set aside.
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Using a cookie scoop or by hand, form dough balls of approximately 2 tablespoons (about 36 grams) each. Roll each ball in coarse sugar to coat. Place the dough balls about 2 inches apart on the prepared cookie sheet.
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Using a 1 tablespoon measuring spoon (or the bottom of a small cup), press down on each dough ball to create a well in the center. Fill each well with about 1 tablespoon of the prepared pumpkin filling.
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Bake for 14 to 17 minutes, or until the cookies are just set and the bottoms are light golden brown. Transfer baked cookies to a wire rack and let cool completely.
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When you’re ready to serve, you may pipe or dollop whipped cream (or a dollop of Cool Whip) on top of each cookie. If desired, sprinkle a little extra pumpkin spice or cinnamon over the whipped cream.
Servings and timing
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Yield: Approximately 23 cookies (3‑inch size)
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Prep Time: ~30 minutes
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Cook Time: ~15 minutes
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Total Time: ~45 minutes
Variations
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Dairy‑free / vegan version: Substitute vegan butter for the unsalted butter and a vegan cream cheese for the cream cheese in the dough. Use a non‑dairy milk in the filling (e.g., oat or almond).
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Spice adjustment: Increase or decrease the pumpkin spice according to your taste preference. For a more intense flavor, add a pinch of ground ginger or clove.
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Mini version: Use a smaller cookie scoop (1 tablespoon) to make smaller cookies; adjust bake time accordingly (perhaps 12‑14 minutes).
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Topping variation: Instead of whipped cream, you might drizzle a caramel sauce or even a white‑chocolate ganache over the cookies for a richer finish.
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Filling swap: Replace the pumpkin filling with a cinnamon‑cream cheese mixture for a different but complementary flavor.
Storage/Reheating
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Store the cooled cookies in an airtight container at room temperature for up to 3 days.
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For longer storage, refrigerate in an airtight container. Before serving, allow them to come to room temperature so the textures and flavors are best.
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To freeze: place cookies in a sealed container, separating layers with wax paper. Thaw in the refrigerator or at room temperature, then serve.
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If desired, you can warm an individual cookie briefly in a low‑temperature oven (about 300 °F / 150 °C for a few minutes) to give it that fresh‑baked feel.
FAQs
How do I know when the cookies are done baking?
The cookies are done when the filling is just set and the bottoms of the cookies are light golden brown. The center may still appear slightly soft, but it will firm up as it cools.
Can I make the dough ahead of time?
Yes — you can prepare the dough ahead of time, chill it, and roll/sugar and then fill/bake later. If the dough is very cold when you press the well in the center, it may split, so allow it to come closer to room temperature before filling.
Can I use fresh‑made pumpkin puree instead of canned?
You can, provided your homemade puree is thick and relatively dry (not watery). Measure to match the volume (½ cup in the recipe) and strain off excess liquid if needed to avoid watery filling.
Can I reduce the sugar in the recipe?
Yes, you can reduce the granulated or brown sugar slightly, but keep in mind the sugar contributes to texture (chewiness) and caramelisation of the cookie base. If you reduce too much, the texture may change.
What if I don’t have coarse sugar for rolling?
If you don’t have coarse sugar, you can use regular granulated sugar. Rolling in sugar gives a slight sparkle and crunch to the cookie exterior, but regular sugar will still work.
Can I freeze the filled cookies before baking?
It’s not recommended to freeze them with the filling already in place, because the filling and dough will thaw differently and could affect texture. Better to bake, cool, then freeze.
How do I reheat the cookies for best texture?
To refresh texture, you can heat an individual cookie in the oven at low temperature (~300 °F / 150 °C) for 3‑5 minutes. This warms the filling slightly and re‑crisp the bottom.
What’s the best way to serve these cookies?
They’re excellent at room temperature or slightly warm. Add the whipped cream or topping just before serving for best appearance and texture.
Do I need to worry about leftover filling?
If you have leftover pumpkin filling, you can store it in the refrigerator in a sealed container for up to a day and use it in another dessert (like mini tarts) or discard it if it sits longer.
Can I make this recipe gluten‑free?
You can attempt a gluten‑free version by substituting the all‑purpose flour with a 1:1 gluten‑free flour blend that includes xanthan gum (if needed). Be aware that texture may vary slightly and the cookie may spread differently.
Conclusion
These pumpkin‑pie‑in‑cookie‑form treats bring together the best of both worlds: a spiced cookie with an indulgent pumpkin filling. Whether you’re baking for fall, holiday gatherings, or just because you love pumpkin everything, this recipe delivers a fun and flavorful result. With the directions in hand and a bit of prep, you’ll have a standout dessert that’s both comforting and special.
