Pumpkin Pie Cookies

These Pumpkin Pie Cookies take everything we love about pumpkin pie and package it up in a buttery, spiced cookie shell. Whether you’re planning a Friendsgiving dessert table or just want a sweet seasonal snack, these cookies hit the spot.

We love this recipe because it brings back memories of fall baking marathons, where the kitchen was full of warm spices and laughter. These cookies are not only delicious, but they’re also just fun to make, a little creative project with a delicious payoff.

If you’re in the mood for more fall treats, check out our Pumpkin Scones, Pumpkin Pie Tacos, or Pumpkin Swirl Brownies.

Why You’ll Love This Recipe

• Mini pumpkin pies in cookie form: All the flavor of pumpkin pie, no fork needed.
• Perfect for fall parties: Cute, portable, and totally crowd-pleasing.
• Make-ahead friendly: Chill the dough and prep the filling in advance.
• Kid-approved fun: Rolling and cutting the dough is a great family activity.

Ingredients

We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.

These cookies start with a simple buttery dough, gently spiced with cinnamon and nutmeg to evoke classic pie crust flavors. The filling combines real pumpkin purée with brown sugar, pumpkin pie spice, and a splash of cream for richness. A little vanilla rounds everything out, and you can add whipped cream on top for that authentic pie finish.

Variations

• Add a maple glaze: Drizzle cooled cookies with a maple icing for extra fall flavor.
• Use pie crust dough: For a flakier, more traditional texture.
• Try different fillings: Apple butter or pecan pie filling also work beautifully.
• Make them sandwich-style: Skip the cutout centers and spread filling between two whole cookies.

Instructions

This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.

1. Cream together butter and brown sugar, then mix in egg yolk and vanilla.

2. Whisk dry ingredients separately and combine with wet mixture.

3. Mix together pumpkin filling and refrigerate.

4. Roll and cut dough; cut centers from half of the cookies.

5. Chill cutouts briefly, then fill and top with cutout cookies.

6. Bake until golden on the edges. Cool completely, and optionally add whipped cream to the centers.

Expert Tips

• Chill your dough thoroughly to help the cookies hold their shape.
• Use a piping bag or zip-top bag to neatly fill the cookie centers.
• Don’t overbake, you want lightly golden edges and pale tops for that pie look.
• Store leftovers in an airtight container and bring to room temp before serving.

Frequently Asked Questions

Do you have questions about this recipe? Here are the answers to the most commonly asked questions.

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📖Recipe

Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.

Pumpkin Pie Cookies

These Pumpkin Pie Cookies combine buttery spiced cookie dough with creamy pumpkin filling for a handheld twist on a classic dessert. Perfect for fall parties.

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5 from 5 votes

Print Pin Rate

Course: Cookies

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 14 minutes minutes

Chill Time: 4 hours hours 15 minutes minutes

Total Time: 4 hours hours 49 minutes minutes

Servings: 12 Cookies

Calories: 192kcal

Equipment

• large mixing bowl
• Electric mixer
• medium bowl
• plastic wrap
• small bowl
• baking sheet or cookie sheets
• parchment paper
• Cookie Cutter
• Rolling Pin
• small cookie cutter
• piping bag – optional
• Wire rack

Ingredients

• 1 cup butter softened
• ¾ cup brown sugar packed
• 1 large egg yolk
• 1 teaspoon pure vanilla extract
• 2 ¼ cups flour
• ½ teaspoon baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• Pinch salt
• 1-2 tablespoons milk or cream only if dough feels too dry

Pie filling

• ½ cup pumpkin purée not pie filling
• ¼ cup brown sugar
• 1 teaspoon pumpkin pie spice
• 1 egg yolk
• 2 Tablespoons heavy cream
• ½ teaspoon pure vanilla extract

Instructions

• In a large bowl, cream together butter and brown sugar until light and fluffy.
• Beat in egg yolk and vanilla.
• In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
• Add dry ingredients to wet ingredients and mix until just combined.
• If the dough feels crumbly, add milk or cream 1 tsp at a time until it comes together.
• Divide dough into two discs, wrap in plastic wrap, and chill for at least 2–4 hours (or overnight) until firm enough to roll.
• In a small bowl, whisk pumpkin purée, brown sugar, pumpkin pie spice, egg yolk, cream, and vanilla until smooth.
• Cover and refrigerate until ready to use.
• Preheat the oven to 350°F. Line two baking sheets with parchment paper.
• On a lightly floured surface (or between sheets of wax paper), roll chilled dough to about ¼ inch thickness.
• Use a larger cookie cutter (e.g., 3–3.5 inch fluted circle) to cut an even number of shapes.
• For half of those cutouts, use a smaller cutter (e.g., 2 inch circle) to remove the centers—these will be the “tops.”
• Transfer all cutouts to prepared baking sheets.
• Chill for 10–15 minutes to help keep their shape.
• Place the solid “base” cookies on the sheet.
• Spoon or pipe 1–1½ tsp pumpkin filling into the center of each base, spreading slightly but leaving a small border.
• Gently place the “top” cookies (with holes) over the filling, pressing lightly to adhere but not squish the filling out.
• Bake for 11–14 minutes, or until the edges are lightly golden. The tops should remain pale for a “pie crust” look.
• Cool completely on a wire rack.
• If desired, pipe or dollop whipped cream into the filling hole once cooled.

Notes

Storage: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Best enjoyed at room temperature.

Disclaimer

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Serving: 1Cookie | Calories: 192kcal | Carbohydrates: 38g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 38mg | Sodium: 48mg | Potassium: 108mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1705IU | Vitamin C: 0.5mg | Calcium: 64mg | Iron: 2mg