If you adore the cozy flavors of fall and the irresistible charm of soft, creamy filling tucked inside a tender cookie, then you are going to fall head over heels for this Pumpkin Pie Cookie. Imagine the perfect balance of spiced pumpkin custard nestled within a buttery, sugar-crusted dough that melts in your mouth and brings all the warmth of pumpkin pie into a handheld treat. Whether you’re craving a comforting snack or planning an autumn gathering, this Pumpkin Pie Cookie will become your new seasonal obsession.

Pumpkin Pie Cookie Recipe - Recipe Image

Ingredients You’ll Need

It’s incredible how just a handful of simple, carefully chosen ingredients come together to create a treat bursting with flavor and texture. Each element plays a unique role, from the soft richness of cream cheese and butter in the dough to the spiced pumpkin filling that delivers that signature autumn taste and creamy decadence.

All-purpose flour (2 ⅔ cups): The foundation that gives your cookies structure without being too dense.
Pumpkin spice (1 tablespoon): A warming blend that infuses both dough and filling with classic fall flavors.
Salt (½ teaspoon): Enhances all the flavors, balancing sweetness perfectly.
Cream cheese (3 oz, room temperature): Adds moisture and richness for a tender cookie texture.
Unsalted butter (12 tablespoons, room temperature): Ensures a soft, melt-in-your-mouth crumb with buttery flavor.
Granulated sugar (½ cup): Sweetens subtly and helps create a tender crumb.
Brown sugar (½ cup packed plus ¼ cup for filling): Adds a deep molasses flavor and chewiness to the dough, and sweetness to the filling.
Large egg yolk and egg (1 each): Binds ingredients together and provides richness to dough and filling.
Vanilla extract (1 ¼ teaspoons total): Enhances the natural sweetness and depth of the pumpkin spice.
Coarse sugar (⅓ cup): Creates a sparkling, crunchy coating on the cookie exterior.
Whole milk (¼ cup): Lightens and smooths the pumpkin filling.
Pumpkin puree (½ cup): Brings that unmistakable pumpkin flavor and moistness to the filling.
Whipped cream (optional): For a luscious, creamy topping that elevates these cookies into a decadent dessert.

How to Make Pumpkin Pie Cookie

Step 1: Prepare the Cookie Dough

Start by whisking together your dry ingredients: all-purpose flour, pumpkin spice, and salt. Setting these aside lets you focus on creating a luxuriously fluffy base. In a separate large bowl, beat together cream cheese, butter, and both sugars until light and airy. This step is crucial because it incorporates air into the dough, leading to a wonderfully tender texture later. Add the egg yolk and vanilla extract, blending just until combined to keep the dough smooth. Gently fold in your dry mix in three batches, careful to eliminate any dry patches while maintaining that thick dough feel.

Step 2: Whisk Up the Pumpkin Filling

In another bowl, thoroughly combine egg, brown sugar, salt, pumpkin spice, whole milk, pumpkin puree, and vanilla extract. This creamy, spiced mixture is what transforms these cookies from simple treats into your dream Pumpkin Pie Cookie. Whisking until smooth ensures even flavor and a silky filling you’re going to love.

Step 3: Shape and Fill the Cookies

Using a cookie scoop, roll the dough into uniform 2-tablespoon balls. Coating each ball in coarse sugar adds that delightful crunch and sparkle on the outside. Placing them about two inches apart on your parchment-lined baking sheet gives them space to bake perfectly. Then, gently press down on each dough ball to create a well—this is where your pumpkin filling shines. Spoon a generous tablespoon of the pumpkin custard right into the center of each cookie.

Step 4: Bake and Cool

Bake your filled cookies at 350℉ for 14 to 17 minutes until the edges are set and the bottoms turn a lovely light golden brown. Transfer them to a wire rack to cool completely, which allows the filling to set just right. Be sure your baking sheet is cool before making the next batch so your cookies bake evenly every time.

How to Serve Pumpkin Pie Cookie

Garnishes

Once cooled, these cookies are stunning on their own, but a little extra flair never hurts. A dollop or a piping of fresh whipped cream on top adds a rich, creamy contrast to the spiced pumpkin center. For an extra pop of flavor, sprinkle a touch more pumpkin pie spice or cinnamon dust over the whipped cream—your taste buds will thank you.

Side Dishes

These cookies pair beautifully with a warm cup of spiced chai, creamy latte, or even a cold glass of milk. If you’re serving them at a brunch or dessert table, consider offering fresh fruit like sliced pears or apples to complement the spices and bring a bit of brightness.

Creative Ways to Present

For a festive occasion, arrange your Pumpkin Pie Cookies on a rustic wooden board or a pretty autumn-themed platter. Add colorful fall leaves, cinnamon sticks, or mini pumpkins nearby for ambiance. You could also sandwich them with a thin layer of cream cheese frosting or drizzle them with caramel sauce for a show-stopping presentation that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

Store any leftover Pumpkin Pie Cookies in an airtight container at room temperature for up to three days. This keeps the dough soft and the filling delightfully moist. If it’s a cooler day, storing them in the fridge is fine but let them come to room temperature before eating to restore that tender texture.

Freezing

If you want to save these gems for later, freeze the fully baked and cooled cookies in a single layer on a baking sheet. Once frozen solid, transfer them to a freezer-safe bag or container. They’ll keep well for up to three months and thaw quickly on the counter when you’re ready to enjoy.

Reheating

To warm your Pumpkin Pie Cookies, pop them in a preheated oven at 300℉ for about 5-7 minutes. This softly reheats the filling and re-crisps the edges just slightly while maintaining their signature tenderness. Avoid microwaving, which can make the crust chewy or the filling too hot and runny.

FAQs

Can I use canned pumpkin for the filling?

Absolutely! Canned pumpkin puree works perfectly in this recipe and is the easiest way to get consistent flavor and texture.

Is it necessary to chill the dough before baking?

This particular dough doesn’t require chilling thanks to the cream cheese and butter consistency; you can shape and bake immediately.

Can I make these cookies gluten-free?

Yes, substitute the all-purpose flour with a good-quality gluten-free flour blend at a 1:1 ratio for a safe and delicious alternative.

What if I don’t have pumpkin pie spice?

You can make your own by mixing cinnamon, nutmeg, ginger, and cloves in the right proportions or simply use cinnamon with a pinch of ground ginger as a quick fix.

How long do these cookies last after baking?

When stored properly at room temperature in an airtight container, Pumpkin Pie Cookies stay fresh and scrumptious for up to three days.

Final Thoughts

These Pumpkin Pie Cookies are truly a little bite of autumn magic, combining all your favorite seasonal flavors into one easy, delightful treat. Whether you’re sharing them with friends or indulging in a quiet afternoon at home, I promise these cookies will become a cherished recipe to revisit every year. So go ahead, bake up a batch and savor the comforting joy of pumpkin pie in cookie form!