Name: Pumpkin Pie Cookies Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 2 ⅔ cups all-purpose flour (337g); 1 tablespoon pumpkin spice; ½ teaspoon salt; 3 oz cream cheese, room temperature (86g); 12 tablespoons unsalted butter, room temperature (6oz); ½ cup granulated sugar (110g); ½ cup brown sugar, packed (112g); 1 large egg yolk, room temperature; 1 teaspoon vanilla extract; ⅓ cup coarse sugar for rolling (78g); 1 large egg, room temperature; ¼ cup brown sugar (56g); Pinch table salt; ½ teaspoon pumpkin spice; ¼ cup whole milk (2oz); ½ cup pumpkin puree (122g); ¼ teaspoon vanilla extract; Whipped cream for serving (optional)

Jump to Recipe· 4.8 from 87 reviews

If you’re anything like me, the moment pumpkin season rolls around, you want to soak up every bit of those warm, cozy flavors. That’s why I’m so excited to share this Pumpkin Pie Cookies Recipe with you—it’s like all the best parts of pumpkin pie wrapped up in a soft, buttery cookie. These cookies are perfect for when you want fall vibes but don’t want to fuss with a pie crust or all-day baking. Trust me, once you try them, you’ll be making them on repeat through the season.

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Why You’ll Love This Recipe

Perfect Blend of Flavors: The subtle pumpkin spice mixed with real pumpkin puree creates a rich, autumnal taste without being overpowering.
Soft and Chewy Texture: Thanks to cream cheese and butter, these cookies stay tender and moist with just the right amount of chewiness.
Easy to Make: No complicated rolling or decorating—just scoop, fill, bake, and enjoy.
Family Pleaser: Every time I bake these, my family goes crazy for them, and I bet yours will too.

The image shows several round cookies arranged on a white marbled surface, each cookie having two visible layers. The bottom layer is a soft, golden-brown cookie base with a slightly rough texture. The middle layer is a smooth, light orange pumpkin filling that sits inside a shallow well in the cookie base. On top, there is a thick swirl of white cream with fine visible specks, dusted lightly with a small amount of brown spice powder. The cream has a soft, fluffy texture with curved peaks, centered on each cookie. The photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Pie Cookies, pumpkin cookies with pie flavor, fall dessert cookies, pumpkin spice cookies, easy pumpkin cookie recipe

Ingredients You’ll Need

This recipe uses pantry staples with the magic touch of pumpkin spice and pumpkin puree to bring that unmistakable fall flavor. I always recommend using real pumpkin puree (not pumpkin pie filling) for the best texture and taste.

Flat lay of a small mound of all-purpose flour, a small white bowl of pumpkin spice powder, a small pinch of salt crystals, a chunk of cream cheese, a slab of unsalted butter, a small pile of granulated sugar, a small pile of packed brown sugar, one large whole egg with a clean shell, a small white bowl of vanilla extract, a small white bowl filled with coarse sugar crystals, a small white bowl of brown sugar, a small pinch of table salt, a small white bowl of whole milk, a small white bowl of smooth pumpkin puree, and a swirl of whipped cream dollop on a simple white ceramic dish, all arranged symmetrically and naturally fresh, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 - Pumpkin Pie Cookies, pumpkin cookies with pie flavor, fall dessert cookies, pumpkin spice cookies, easy pumpkin cookie recipe

All-purpose flour: Makes the perfect sturdy base for these cookies; spoon and level for accuracy.
Pumpkin spice: A blend of cinnamon, nutmeg, and clove—don’t skimp here, it’s the secret to that pumpkin pie feel.
Salt: Balances the sweetness and enhances flavor.
Cream cheese: Adds moisture and a slight tang, which really elevates the cookie’s softness.
Unsalted butter: Room temperature is key here for smooth creaming with sugars.
Granulated and brown sugars: The mix gives depth—brown sugar adds moisture and chew.
Egg yolk and vanilla extract: For richness and those lovely warm notes.
Coarse sugar: Used for rolling makes a delightful sugary crust on the outside.
For the filling – egg, brown sugar, pumpkin spice, whole milk, pumpkin puree, vanilla extract: These come together to make that luscious pumpkin pie center everyone will rave about.
Whipped cream (optional): Because sometimes, you just want to make it extra special!

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love customizing these pumpkin pie cookies depending on the occasion — it’s a recipe that really invites your personal spin. Whether you want to make it a little healthier or adapt it for different dietary needs, there’s room to get creative.

Gluten-Free: I’ve swapped regular flour for a 1:1 gluten-free baking blend with fantastic results—just make sure the blend has xanthan gum for structure.
Spice it Up: If you like a little extra warmth, throw in some ground ginger or allspice to the pumpkin spice mix—my family loves that seasonal twist.
Vegan Version: Replace butter with vegan butter and the egg with flax or chia egg; the texture changes slightly but still tastes amazing.
Add-ins: Sometimes I throw in mini chocolate chips or chopped pecans into the dough for extra texture and flavor surprise.

How to Make Pumpkin Pie Cookies Recipe

Step 1: Mix dry ingredients like a pro

Start by whisking together your flour, pumpkin spice, and salt in a bowl. This ensures the spices and leavening are evenly distributed. I learned the hard way that uneven spices can create pockets of intense flavor—and not always in a good way, so take a moment here!

Step 2: Cream the butter, cream cheese, and sugars

In a large bowl, beat the cream cheese, butter, granulated sugar, and brown sugar on medium-high until fluffy—about 3 minutes. This fluffiness traps air, helping your cookies stay tender. I always pause to scrape the bowl sides, so everything mixes evenly.

Step 3: Add egg yolk and vanilla

Once everything’s fluffy and combined, mix in the egg yolk and vanilla extract. This combo adds richness and depth, which makes these cookies so soulful. The key? Make sure your ingredients are room temperature to prevent the dough from curdling.

Step 4: Incorporate the flour mixture carefully

Add the dry ingredients to the wet in three parts. Mix gently and fold with a spatula to avoid overworking the dough. You want a thick but soft consistency with no dry spots. I usually switch to my hand for the last few folds to feel the dough texture better—gives more control.

Step 5: Make the pumpkin filling

Whisk together the egg, brown sugar, salt, pumpkin spice, milk, pumpkin puree, and vanilla extract until smooth. This luscious filling is the heart of these cookies, and you don’t want any lumps. Use fresh pumpkin puree for moistness and a vibrant taste.

Step 6: Scoop, roll, and coat in sugar

Using a medium cookie scoop (approx. 2 tablespoons), roll the dough balls and then roll them in coarse sugar for a subtle crunchy coating. I find this texture contrast irresistible. Place them spaced well on a parchment-lined sheet—about two inches apart—so they don’t stick while baking.

Step 7: Create wells and fill

Press down gently on each dough ball with a tablespoon measuring spoon to make a little well. Fill each well with about a tablespoon of the pumpkin filling. Be gentle here to keep the shape without squishing the dough too thin.

Step 8: Bake and cool with care

Bake at 350°F for 14-17 minutes until the cookies are set and golden brown on the bottom. Don’t overbake—these cookies keep soft better when just done. Transfer to a wire rack to cool completely and repeat with remaining dough. Always cool the sheet before loading more dough to keep the cookies from spreading.

Step 9: Optional finishing touches

If you’re feeling fancy or want a creamy contrast, dollop or pipe whipped cream on top. Sprinkle a bit more pumpkin pie spice or cinnamon for an extra pop of flavor. It’s a small step that makes a big impression!

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Pro Tips for Making Pumpkin Pie Cookies Recipe

Room Temperature Ingredients: Always use room temp butter, cream cheese, and eggs for the smoothest dough and best crumb.
Don’t Overmix the Dough: Stop stirring as soon as the flour disappears to keep your cookies tender and cakey.
Parchment Paper is Your Friend: It prevents sticking and makes cleanup way easier—plus your cookies slide off effortlessly.
Cool Cookie Sheet Before Next Batch: Placing dough on a hot sheet can cause cookies to spread too much, messing with the thickness and texture.

How to Serve Pumpkin Pie Cookies Recipe

The image shows close-up of round cookies arranged on a white marbled surface. Each cookie has a light golden-brown dough base with a slightly grainy texture and a thick, slightly indented ring around the edges. The center of each cookie is filled with smooth, glossy orange filling. Some cookies are topped with swirls or small dollops of white cream, slightly ridged and piped neatly, with a light sprinkling of brown spice on the cream. The cookies without cream show just the smooth orange filling in the middle. The overall look is warm and inviting with a home-baked feel. Photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Pie Cookies, pumpkin cookies with pie flavor, fall dessert cookies, pumpkin spice cookies, easy pumpkin cookie recipe

Garnishes

I usually keep it simple with a light dusting of cinnamon or a sprinkle of extra pumpkin pie spice on top. If I’m serving these at a get-together, a little swirl of whipped cream on each cookie makes them look extra festive and adds a creamy surprise in every bite.

Side Dishes

These cookies are a treat all on their own, but if you want to go all out, pair them with a warm cup of chai tea or pumpkin spice latte. For brunch, I like serving them alongside a simple green salad or roasted nuts to balance the sweetness.

Creative Ways to Present

Wrap a few pumpkin pie cookies in colorful parchment paper tied with twine as little gifts—they look so cute and show you care. Or arrange them on a rustic wooden board with fresh cinnamon sticks and mini pumpkins when hosting friends; it instantly sets a cozy fall vibe.

Make Ahead and Storage

Storing Leftovers

I usually keep any leftover pumpkin pie cookies in an airtight container at room temperature for up to 3 days, but honestly, mine rarely last that long! Keeping them covered keeps the cookies soft and the filling moist.

Freezing

If you want to prep ahead, the cookie dough balls freeze beautifully before baking. Just roll and sugar-coat them, then flash freeze on a baking sheet and transfer to a freezer bag. When you’re ready, pop them frozen onto a cookie sheet, make the wells, fill, and bake—fresh cookies in under 20 minutes!

Reheating

To bring back that just-baked warmth, I reheat cookies in a preheated 300°F oven for about 5 minutes. This warms the filling gently without drying out the cookie. If you’re in a hurry, 10-15 seconds in the microwave does the trick, but watch it closely to avoid melting the filling too much.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree for this Pumpkin Pie Cookies Recipe?

I recommend using pure pumpkin puree rather than pumpkin pie filling because the filling already contains added sugars and spices, which can throw off the flavor balance and texture. Using puree gives you full control over the sweetness and spice level.
Why do these cookies use cream cheese in the dough?

Cream cheese adds moisture and a subtle tang that makes these cookies extra soft and tender. It also enriches the dough without making it overly dense, balancing the pumpkin filling nicely.
Can I make the cookie dough in advance?

Absolutely! You can prepare the dough and store it wrapped tightly in the refrigerator for up to 2 days before baking. This actually helps the flavors meld and makes the dough easier to handle.
What if my cookie wells don’t hold the filling?

If the dough is too soft or warm, the wells might not stay defined. Chill the dough balls briefly or press more gently and bake immediately to help them hold their shape. Also, make sure you’re scooping filling cautiously.

Final Thoughts

There’s something truly comforting about the way these Pumpkin Pie Cookies come together—the tender dough hugging that creamy pumpkin center, finished with just a touch of sugary crunch. I love how approachable this recipe is and how it manages to feel special with minimal fuss. Whether you bake these for a family gathering or a cozy solo treat, they’re guaranteed to bring smiles. I really hope you give this Pumpkin Pie Cookies Recipe a try soon—you might just discover your new favorite fall baking ritual!