Pumpkin Cream Pie Cookies

On a breezy afternoon, I opened my kitchen windows and let the scent of cinnamon drift in from the yard. The weather had that gentle coolness that seems to ask for something baked something warm, soft, and spiced. So I reached for pumpkin puree and a jar of pumpkin spice that had been waiting patiently in my pantry.

What began as a plan for classic cookies soon turned into something richer, softer, and more irresistible a batch of Pumpkin Cream Pie Cookies that disappeared faster than I could set them on the counter. Each cookie has a crisp sugar edge, a velvety pumpkin center, and just the right hint of spice perfect for cozy gatherings or festive dessert platters.

The kitchen filled with the cozy aroma of butter, vanilla, and spice. They’re tender, gently sweet, and full of that nostalgic pumpkin pie flavor but in the perfect handheld form. They’re simple enough for a weekday bake yet beautiful enough to serve at a holiday table.

Short Description

These Pumpkin Cream Pie Cookies combine the soft chew of sugar cookies with the creamy filling of classic pumpkin pie.

Key Ingredients

For the Cookie Dough:

• 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)

For the Pumpkin Filling:

• 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)

Tools Needed

• Mixing bowls
• Electric hand or stand mixer
• Whisk
• Rubber spatula
• Measuring spoons and cups
• Baking sheet
• Parchment paper
• Cooling rack

Cooking Instructions

Step 1: Preheat and Prepare the Sheet

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

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together flour, pumpkin spice, and salt until evenly combined. This ensures every bite carries the perfect balance of spice.

Step 3: Cream the Butter and Sugars

In a large mixing bowl, beat cream cheese, butter, granulated sugar, and brown sugar on medium high speed for about 3 minutes until the mixture becomes light and fluffy.

Step 4: Add Wet Ingredients

Add the egg yolk and vanilla extract to the creamed mixture and blend until just incorporated.

Step 5: Combine Wet and Dry Mixtures

Mix until just combined, then use a spatula to fold the dough to remove any dry pockets.

Step 6: Prepare the Pumpkin Filling

In a separate bowl, whisk together egg, brown sugar, salt, pumpkin spice, milk, pumpkin puree, and vanilla extractuntil smooth and creamy.

Step 7: Shape the Cookies

Scoop about 2 tablespoons (36g) of dough per cookie, roll into balls, and coat them in coarse sugar. Place on the baking sheet about 2 inches apart.

Step 8: Create Wells for Filling

Using a 1 tablespoon measuring spoon, press the center of each dough ball to make a small well.

Step 9: Bake

Bake for 14–17 minutes or until cookies are set and the bottoms are lightly golden. The filling should look slightly puffed but not wet.

Step 10: Cool and Serve

Let cookies cool completely on a wire rack. Before serving, top each cookie with a dollop of whipped cream and a sprinkle of pumpkin spice for a festive touch.

Why You’ll Love This Recipe

Combines pumpkin pie and cookies in one bite sized treat

Soft, buttery texture with creamy pumpkin center

Easy to make with simple ingredients

Freezer friendly for make ahead holiday prep

Crowd pleasing and visually stunning on dessert platters

Mistakes to Avoid & Solutions

Mistake 1: Overmixing the dough
Solution: Mix only until the flour disappears. Overmixing can make cookies tough instead of tender.

Mistake 2: Filling overflowing during baking
Solution: Don’t overfill the wells. Use exactly 1 tablespoon of filling per cookie.

Mistake 3: Cookies spreading too much
Solution: Chill the dough balls for 10–15 minutes before baking if your kitchen is warm.

Mistake 4: Soggy bottoms
Solution: Make sure your baking sheet is fully cooled before adding the next batch.

Mistake 5: Uneven texture
Solution: Scrape the bowl after each step to ensure even mixing.

Serving and Pairing Suggestions

Serve warm with whipped cream and a sprinkle of cinnamon.

Pair with hot coffee, chai tea, or a spiced latte.

Arrange on a dessert tray for Thanksgiving or fall gatherings.

Add a drizzle of caramel or maple glaze for extra indulgence.

Storage and Reheating Tips

Store cookies in an airtight container in the refrigerator for up to 4 days.

For longer storage, freeze unfilled cookies for up to 2 months and fill them before baking.

Reheat in a 325°F oven for 5 minutes to refresh the texture.

Add whipped cream right before serving.

FAQs

1. Can I use canned pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling already contains sugar and spices, which would alter the texture and sweetness.

2. My dough feels too sticky what should I do?
Add 1 tablespoon of flour at a time until the dough is easier to handle.

3. Can I make these cookies ahead of time?
Yes! You can refrigerate the dough for up to 24 hours or freeze the unbaked dough balls for up to 2 months.

4. How can I make this recipe gluten free?
Use a 1:1 gluten-free flour blend that contains xanthan gum to maintain texture.

5. What’s the best way to make them extra soft?
Don’t overbake. Remove them as soon as the bottoms turn light golden brown.

Tips & Tricks

For cleaner wells, chill dough balls before pressing.

Add a pinch of nutmeg to the filling for deeper spice flavor.

Use a cookie scoop for uniform sizes.

Always bake one test cookie first to check timing and spread.

Recipe Variations

Maple Cream Pie Cookies: Replace pumpkin puree with ½ cup maple flavored cream cheese filling for a sweet fall twist.

Apple Pie Cookies: Swap pumpkin puree for apple butter and add a pinch of ground cloves for a fruitier version.

Chocolate Pumpkin Cookies: Mix 2 tablespoons of cocoa powder into the dough and top with dark chocolate drizzle after baking.

Mini Pumpkin Cheesecake Bites: Press dough into mini muffin tins, fill with pumpkin mixture, and bake for 16 minutes.

Final Thoughts

Every bite of these Pumpkin Cream Pie Cookies feels like a celebration of the season cozy, spiced, and full of charm. They capture the comfort of pumpkin pie in a soft, handheld form that makes you reach for just one more. The gentle crunch from the sugar coating and the smooth, creamy filling create the perfect balance of texture and taste.

Baking them fills your home with warmth and that unmistakable scent of fall butter, spice, and everything comforting. They’re sharing, gifting, or savoring quietly with a cup of coffee while watching the leaves fall outside.