Name: Pumpkin Pie Cookies
Prep time: 25 min
Cook time: 15 min
Total time: 1 h 10 min
Ingredients: 1 cup unsalted butter, softened; 1/2 cup sugar; 1 large egg; 1 teaspoon vanilla extract; 2 1/2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 3/4 cup pumpkin puree; 1/3 cup brown sugar; 1 teaspoon ground cinnamon; 1/4 teaspoon nutmeg; 1/4 teaspoon ground ginger; 1/8 teaspoon cloves; 1 teaspoon cornstarch; 1 teaspoon vanilla extract; Whipped cream or stabilized whipped topping

Jump to Recipe

These pumpkin pie cookies are the cutest twist on a classic fall dessert. They’re buttery, soft, and filled with smooth pumpkin pie goodness. Each cookie tastes like a mini pumpkin pie but is small enough to pop right into your mouth, dangerous, but worth it! Perfect for fall baking or Thanksgiving dessert tables.

Why You’ll Love This Recipe

Easy to make with simple ingredients.
Taste like mini pumpkin pies but in cookie form.
Perfect for holidays or fall baking fun.
Soft, buttery, and spiced just right.
They look impressive but are secretly simple!

Quick Recipe Infos:

Prep Time: 25 minutes
Cook Time: 15 minutes
Chill Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: About 18 cookies

Nutrition (per cookie)

Calories: 160
Fat: 8g
Carbohydrates: 20g
Protein: 2g

Ingredients

Cookie Dough

1 cup unsalted butter, softened
1/2 cup sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Pumpkin Filling

3/4 cup pumpkin puree
1/3 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon cloves
1 teaspoon cornstarch
1 teaspoon vanilla extract

Topping

Whipped cream or stabilized whipped topping

Kitchen Tools Needed

Mixing bowls
Hand mixer or stand mixer
Measuring cups and spoons
Rubber spatula
Saucepan
Rolling pin
Round cookie cutters (3-inch and smaller one for indents)
Parchment paper
Baking sheet
Cooling rack
Piping bag or spoon for whipped cream

How to Make Pumpkin Pie Cookies

Start with the filling.
In a small saucepan, mix pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, cloves, and cornstarch. Cook over medium heat for 3–4 minutes until it thickens. Stir constantly to prevent sticking. Remove from heat, add vanilla, and let it cool completely.
Make the dough.
Beat butter and sugar in a bowl until fluffy. Add egg and vanilla, and mix again until smooth.
Add dry ingredients.
In a separate bowl, whisk together flour, baking powder, and salt. Add this to the wet mixture and mix until a soft dough forms.
Chill the dough.
Wrap the dough in plastic wrap and refrigerate for about 30 minutes. This helps the cookies hold their shape.
Shape the cookies.
Preheat your oven to 350°F (175°C). Roll out the dough to about 1/4 inch thick. Cut out circles using a 3-inch cutter. Then use a smaller cutter or a spoon to gently press an indent in the center of each cookie.
Add the pumpkin filling.
Spoon about 1 teaspoon of the cooled pumpkin filling into each cookie center and spread it evenly.
Bake.
Place cookies on a parchment-lined baking sheet and bake for 12–15 minutes or until the edges turn light golden.
Cool and top.
Let the cookies cool completely. Then add a small swirl of whipped cream on top for that true pumpkin pie look.

Tips

If the dough feels sticky, chill it a little longer.
You can use canned whipped cream, but add it just before serving so it stays pretty.
These cookies taste even better the next day once the flavors settle.

Final Note

Pumpkin pie cookies are the ultimate bite-sized comfort treat. They bring all the warmth of pumpkin pie without the need for a fork, or self-control! Bake a batch for your next gathering, but maybe set a few aside for yourself first. They tend to disappear faster than you can say “pumpkin spice.”