When crisp autumn days roll in and you’re craving something soft, spiced, and utterly cozy, these Pumpkin Pie Cookies hit the sweet spot. Imagine a buttery cookie base rolled in sugar, then filled with a creamy pumpkin center—that’s dessert and comfort food rolled into one. Pull up a mug of chai or coffee, and let’s bake some magic.
Pumpkin Pie Cookies
Ingredients
- 2 2/3 cups all-purpose flour
- 1 tablespoon pumpkin spice or homemade blend
- 1/2 teaspoon salt
- 3 ounces cream cheese room temperature
- 12 tablespoons unsalted butter room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar light or dark
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/3 cup coarse sugar for rolling
- 1 large egg for pumpkin filling
- 3 tablespoons brown sugar for pumpkin filling
- 1/8 teaspoon salt for pumpkin filling
- 1/2 teaspoon pumpkin spice for pumpkin filling
- 2 tablespoons milk whole, 2%, or oat milk
- 1/3 cup pumpkin purée not pumpkin pie filling
- 1/2 teaspoon vanilla extract for pumpkin filling
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, pumpkin spice, and salt. Set aside.
- In a large mixing bowl, beat cream cheese, butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy (about 3 minutes).
- Add the egg yolk and vanilla extract. Mix until fully incorporated.
- Add the dry ingredients in three batches, mixing gently between additions until a thick dough forms.
- In a separate bowl, whisk together the egg, brown sugar, salt, pumpkin spice, milk, pumpkin purée, and vanilla extract until smooth to make the filling.
- Scoop dough into 2-tablespoon-sized balls (about 36g each). Roll each ball in coarse sugar and place 2 inches apart on the baking sheet.
- Use a 1-tablespoon measuring spoon to press a well into the center of each cookie dough ball.
- Fill each well with about 1 tablespoon of pumpkin filling.
- Bake for 14–17 minutes, until cookies are set and bottoms are lightly golden.
- Remove from oven and let cool completely on a wire rack before handling.
- Optionally, top cooled cookies with whipped cream and a sprinkle of pumpkin spice before serving.
Notes
Nutrition
Why These Pumpkin Pie Cookies Are Amazing
- All the flavor, in cookie form: You get pumpkin pie’s warm spices and creamy filling—no pie crust fuss or slicing drama.
- Soft texture meets sugar-crisp coating: The exterior’s rolled in coarse sugar for a light crunch, the inside stays tender and full of fall vibes.
- Perfect portion control: Individual cookies, so no guilt over pie slices or crumbs everywhere.
- Flexible & forgiving: You can tweak the spices, swap milk types, or adjust sweetness, and it still shines.
Ingredient Breakdown (with Substitutions)
Here’s what you’ll need—and what you can swap if life happens:
| Ingredient | Why It Matters | Substitutions / Tips |
|---|---|---|
| All-purpose flour (2 2/3 cups / 337 g) | Provides structure | For a lighter texture, use half all-purpose and half cake flour. |
| Pumpkin spice (1 Tbsp) | Brings the autumn warmth | No pumpkin spice? Combine ½ tsp cinnamon + ¼ tsp nutmeg + ⅛ tsp ginger + pinch clove. |
| Salt (½ tsp) | Balances sweetness | Don’t skip—it enhances flavor, especially with cream cheese in the mix. |
| Cream cheese (3 oz, room temp) | Adds richness and tenderness | Full-fat works best; low-fat yields a less creamy texture. |
| Unsalted butter (12 Tbsp / 6 oz, room temp) | Fat base for the cookie | Salted butter is fine—just reduce added salt slightly. |
| Granulated + Brown sugar (½ cup each / 110 g + 112 g) | Provide sweetness and moisture | Reduce brown sugar slightly for a less molasses-like flavor. |
| Large egg yolk | Adds richness and binds ingredients | Use room-temperature eggs so they mix evenly. |
| Vanilla extract (1 tsp) | Aroma enhancer | Pure vanilla gives the best flavor; avoid imitation when possible. |
| Coarse sugar (⅓ cup for rolling / 78 g) | Gives crunch and sparkle | Turbinado or sanding sugar both work great. |
| Pumpkin Filling — egg, brown sugar, salt, pumpkin spice, milk, pumpkin purée, vanilla | The creamy, spiced center | Use pure pumpkin purée (not pie filling). Oat or 2% milk works if you don’t have whole milk. |
Step-by-Step Instructions
Let’s bake it together:
- Preheat & prep
Set your oven to 350 °F (175 °C). Line a baking sheet with parchment paper and set it aside. - Mix dry ingredients
In a bowl, whisk together flour, pumpkin spice, and salt. Set it aside. - Cream butter, cream cheese & sugars
In a large bowl or stand mixer, beat the cream cheese, softened butter, granulated sugar, and brown sugar on medium-high speed until the mixture turns light and fluffy (about 3 minutes). Scrape down the sides. - Add wet ingredients
Mix in the egg yolk and vanilla until fully incorporated. - Combine dry & wet
Add the dry mixture in three batches, mixing gently between additions. Use a spatula to fold in and make sure no dry bits remain. The dough will be thick. - Prepare the filling
In a separate bowl, whisk the egg, brown sugar, salt, pumpkin spice, milk, pumpkin purée, and vanilla until smooth. - Shape the cookies
Scoop dough into ~2-Tbsp balls (~36 g per ball). Roll each in coarse sugar, and place 2 inches apart on the baking sheet. Using a 1-Tbsp measure, press down gently in the center to form a well. - Fill & bake
Spoon ~1 tablespoon of the pumpkin filling into each well. Bake 14–17 minutes, or until cookies are set and bottoms are lightly golden. - Cool & serve
Remove from oven and let cookies cool completely on a wire rack before handling. If you try to move them too early, they might collapse. - Optional finishing touch
Just before serving, top with whipped cream or a piped swirl. Sprinkle on a bit more pumpkin spice or cinnamon for extra charm.
Storage, Serving & Variations
Storage, Freezing & Variations
Storage: Place cooled cookies in an airtight container. They’ll stay fresh for about 3 days at room temperature or 5 days refrigerated.
Freezing: Bake the cookies but don’t top with whipped cream. Layer them with parchment paper and freeze. When ready to serve, thaw overnight and garnish as desired.
Serving Ideas: Pair these Pumpkin Pie Cookies with a mug of hot cider, your favorite coffee, or a creamy spiced latte. For extra texture, sprinkle crushed gingersnaps on top before serving.
Variations:
- Swap in maple syrup or honey for some of the brown sugar for natural sweetness.
- Use a “pumpkin-pie blend” spice mix for a more complex flavor profile.
- Try a swirl of cream cheese frosting instead of whipped cream for a bakery-style finish.
FAQs
Quick answers to common Pumpkin Pie Cookie questions—optimized for mobile readers.
▶ 1) Can I make the dough ahead and refrigerate it?
Yes—wrap it tightly in plastic wrap and refrigerate for up to 24 hours. Let it rest at room temperature for about 15 minutes before rolling.
When chilled, the dough firms up, which makes forming the wells easier and helps prevent spreading during baking.
▶ 2) What if the pumpkin filling is too runny?
Chill the filling 10–15 minutes in the fridge before using—this helps it hold shape in the cookie centers.
You can also reduce the milk slightly (about 2 tablespoons less) to create a thicker, more stable filling.
▶ 3) Can I use canned pumpkin pie filling instead of pure pumpkin purée?
It’s not recommended—pumpkin pie filling already contains sugar and spices, which can throw off flavor and texture.
Use pure pumpkin purée so you control sweetness and spice levels for consistent results.
▶ 4) Why did my cookies spread too much?
Common causes include warm dough, overfilling, or an oven that’s running cool.
Chill the dough, avoid overfilling the wells, and confirm your oven is truly at 350 °F (use an oven thermometer for accuracy).
Final Thoughts & More Cozy Fall Baking Ideas
When your kitchen fills with the scent of cinnamon, butter, and pumpkin spice, you know fall has truly arrived. These Pumpkin Pie Cookies are everything you love about autumn — warm, soft, a little nostalgic, and perfect with a cup of coffee or cider. If you can’t get enough of that cozy baking magic, explore more fall favorites on My Flavor Recipes, like my Pumpkin Blondies, Pumpkin Snickerdoodle Cookies, or the stunning Pumpkin Pie Twists.
You might also love trying my festive Christmas Bread, buttery Baked Apple Fritters, and colorful Watermelon Gummies for year-round sweetness. For something fancy, give my Blue Cheese Stuffed Pears or Italian Cheese Loaf a try — perfect for dinner parties or brunch boards!
And when you’re ready to share your own fall creations, join our cozy baking community on Pinterest for daily inspiration, or come say hi on Facebook where we share new recipes, kitchen tips, and seasonal favorites every week. Let’s bake, share, and make this pumpkin season unforgettable.
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