Pumpkin pie gets a delicious cookie makeover in this cozy recipe. These pumpkin pie cookies are soft, buttery, and filled with spiced pumpkin goodness. Each one is like a mini pumpkin pie, topped with whipped cream or frosting for the perfect finishing touch. They’re ideal for fall gatherings, Thanksgiving dessert trays, or anytime you crave pumpkin spice.

why you’ll love pumpkin pie cookies

These cookies capture the essence of pumpkin pie in a bite-sized form. They’re buttery and soft on the outside, with a creamy pumpkin filling in the center. Perfect for parties, they’re easy to pick up and enjoy without the fuss of slicing pie. Plus, they make a fun and festive addition to a fall cookie tray.

If you love creative fall treats, don’t miss this Chocolate Croissant Breakfast Bake — gooey, chocolatey, and perfect for cozy brunch gatherings.

how to make pumpkin pie cookies

Start by making the buttery cookie dough with flour, sugar, butter, egg, and vanilla. Chill the dough so it’s easier to shape. While it rests, mix the pumpkin filling with puree, brown sugar, and warm spices like cinnamon, nutmeg, and ginger.

Once the dough is ready, roll it into balls and make indents in the center of each. Fill with a spoonful of pumpkin mixture and bake until golden. After cooling, add whipped cream or frosting and a sprinkle of cinnamon to give them that pumpkin pie look.

For another sweet bite-sized idea, try these Apple Pie Bombs — crispy on the outside, gooey on the inside, and bursting with cinnamon-apple filling.

Ingredients:

For the Cookie Dough:
1 cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 tsp vanilla extract
2 ¼ cups all-purpose flour
½ tsp baking powder
¼ tsp salt

For the Pumpkin Filling:
¾ cup canned pumpkin puree
¼ cup brown sugar
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
Pinch of salt

For Topping:
Whipped cream or frosting (optional)
Ground cinnamon for dusting

Directions:

In a bowl, cream butter and sugar until fluffy. Add egg and vanilla. Mix well.
Add flour, baking powder, and salt. Mix into dough. Chill 30 minutes.
In another bowl, mix pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and salt.
Preheat oven to 350°F (175°C).
Scoop 1 tbsp dough, roll into a ball, and place on parchment-lined baking sheet.
Press the center with thumb or spoon to create an indent.
Fill with pumpkin mixture. Bake 12–14 minutes until edges are golden.
Cool on baking sheet for 5 minutes, then transfer to a rack.
Top cooled cookies with whipped cream or frosting and dust with cinnamon.

tips for success

Chill the dough before shaping to keep cookies from spreading.
Do not overfill the indents with pumpkin to prevent overflow.
Bake until edges are lightly golden for the perfect texture.

creative variations

Pumpkin Cheesecake Cookies: Add a spoonful of cream cheese filling with the pumpkin mixture.
Maple Glazed Cookies: Drizzle maple glaze instead of whipped topping for extra sweetness.

serving suggestions

Arrange on a festive fall cookie tray for parties.
Serve with hot apple cider or pumpkin spice lattes for the ultimate seasonal pairing.
Package them in a box for a homemade holiday gift.

storing leftovers

Store cookies in an airtight container at room temperature for 2 days or in the fridge for up to 5 days. If topped with whipped cream, store in the fridge and add toppings just before serving.

Pumpkin Pie Cookies – A Bite-Sized Fall Favorite!