This Pumpkin Pie Cookie Recipe is the perfect marriage of two fall favorites: spiced sugar cookies and rich, silky pumpkin pie. These cookies aren’t just shaped like little pies—they taste like them too. The soft, thick cookie base is buttery with just the right amount of chew, while the center is filled with a smooth pumpkin custard that’s warm, spiced, and sweet.

They’re everything you love about a slice of pie, packed into a handheld treat that’s perfect for sharing, gifting, or adding to your holiday dessert table. And yes, they’re as good as they sound.

Pumpkin Pie Cookie

Why you’ll love this recipe

If pumpkin pie and cookies had a baby, this would be it. These cookies are thick and chewy with golden, crisp bottoms. The creamy filling sets up just like classic pumpkin pie but with far less fuss—no rolling dough, no blind baking, no slicing involved.

The cookie dough is easy to handle, the filling is made in minutes, and the finished product is eye-catching and totally delicious. Whether you’re hosting Thanksgiving or simply craving something autumnal, these cookies check every box.

Ingredients

(tip: you’ll find the full ingredients and measurements in the recipe card below)

For the cookie dough:
2⅔ cups all-purpose flour
1 tablespoon pumpkin spice
½ teaspoon salt
3 oz cream cheese, room temperature
12 tablespoons unsalted butter, room temperature
½ cup granulated sugar
½ cup brown sugar, packed
1 large egg yolk, room temperature
1 teaspoon vanilla extract
⅓ cup coarse sugar (for rolling)

For the pumpkin filling:
1 large egg, room temperature
¼ cup brown sugar
Pinch of table salt
½ teaspoon pumpkin spice
¼ cup whole milk
½ cup pumpkin puree
¼ teaspoon vanilla extract

For serving (optional):
Whipped cream
Additional pumpkin spice or cinnamon

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Prepare the cookie dough:

In a bowl, whisk together flour, pumpkin spice, and salt.
In a large bowl, beat cream cheese, butter, granulated sugar, and brown sugar until fluffy (about 3 minutes).
Add egg yolk and vanilla, and beat until combined.
Add the flour mixture in three additions, mixing and scraping down the bowl each time. Use a spatula to ensure there are no dry pockets.

Prepare the filling:

In a separate bowl, whisk together egg, brown sugar, salt, pumpkin spice, milk, pumpkin puree, and vanilla extract. Set aside.

Assemble and bake:

Roll the cookie dough into balls (about 2 tablespoons or 36g each).
Roll each dough ball in coarse sugar and place on the baking sheet, spaced about 2 inches apart.
Use a 1-tablespoon measuring spoon to press a well into the center of each dough ball.
Spoon about 1 tablespoon of pumpkin filling into each well.
Bake for 14–17 minutes, until the cookies are set and bottoms are light golden.
Cool on a wire rack completely before serving.

Optional topping:

When ready to serve, top each cookie with a dollop of whipped cream and a sprinkle of pumpkin spice or cinnamon.

Variations

Swap pumpkin spice with cinnamon or chai spice for a twist.
Add a graham cracker crumb sprinkle before baking for a crust-like crunch.
Use maple extract in the filling for a deeper fall flavor.
Top with candied pecans or a caramel drizzle instead of whipped cream.

Heating and Storage

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
To freeze: Place cooled cookies in a single layer and freeze for up to 2 months. Thaw in the fridge overnight.
If topping with whipped cream, do so just before serving for best results.

Frequently Asked Questions

Can I make the dough ahead of time?

Yes. The cookie dough can be made and chilled for up to 2 days in advance.

Can I freeze these cookies?

Absolutely. Freeze them before adding whipped cream. Let them come to room temperature before serving.

Do I need to pre-bake the cookie base?

No need. The cookie and filling bake together in one step.

Can I make this recipe gluten-free?

Yes, just substitute the flour with a 1:1 gluten-free baking flour.

Is canned pumpkin puree okay to use?

Yes, canned pumpkin puree (not pumpkin pie filling) works perfectly.

Why use cream cheese in the dough?

It adds richness, moisture, and a slightly tangy balance to the sweet filling.

Can I use a mini muffin tin instead?

You could, but you’ll need to adjust baking time and possibly chill the dough first for shaping.

How do I know the cookies are done?

The cookies should be set with slightly golden bottoms, and the filling should no longer jiggle.

What kind of coarse sugar should I use?

Turbinado sugar or sanding sugar works well to give the cookies a crunchy, sparkly finish.

Can I double the recipe?

Yes, this recipe scales easily. Just use two baking sheets or bake in batches.

Conclusion

These Pumpkin Pie Cookies are a festive, fun twist on a fall classic—bringing all the warm, spiced flavor of traditional pumpkin pie into a portable, party-ready form. They’re easy to make, beautiful to serve, and absolutely irresistible. Whether for a cozy afternoon treat or a Thanksgiving dessert tray, they’ll be gone before you know it.