Pumpkin Pie Cookie Recipe

The Pumpkin Pie Cookie is the best of both worlds: the classic fall flavors of silky pumpkin filling and warm spices, tucked inside a chewy, buttery cookie. If you’re looking for an unforgettable treat that perfectly captures the cozy spirit of autumn (and does so with delightful ease), this is the recipe to bookmark. With its creamy pumpkin center and irresistible sugar-crusted edge, the Pumpkin Pie Cookie will steal the spotlight at holiday parties, Thanksgiving dinners, or any gathering where sweet memories are made.

Ingredients You’ll Need

Ingredients You’ll Need

Every ingredient in this recipe is chosen to balance texture, spice, and that delicious pumpkin essence. Before you begin, let me walk you through why each piece matters and how our Pumpkin Pie Cookie gets its crave-worthy taste.

• All-purpose flour: The structure and soft chew of each cookie depend on this simple staple.
• Pumpkin spice: The soul of the recipe, this blend brightens every bite with cinnamon-y, autumn warmth.
• Salt: Just a touch—enough to intensify flavor and keep the sweetness in check.
• Cream cheese (room temperature): For subtle tang and an extra-tender, melt-in-your-mouth texture.
• Unsalted butter (room temperature): Delivers rich flavor and ensures a perfectly chewy crumb.
• Granulated sugar: Sweetens but also helps the edges caramelize just right.
• Brown sugar (packed): Adds moisture and a irresistible hint of molasses for that signature cookie chew.
• Large egg yolk (room temperature): Helps bind and enrich the dough, creating tenderness without dryness.
• Vanilla extract: Softens the spice and rounds out the cookie’s overall flavor.
• Coarse sugar (for rolling): Each cookie gets a pretty, sparkly crunch on the edges—too good to skip!
• Large egg (for filling): Binds the pumpkin filling, making it creamy yet set.
• Brown sugar (for filling): Adds depth to the pumpkin layer and a gentle sweetness.
• Pinch of salt (for filling): Keeps the pumpkin filling from tasting flat and one-note.
• Pumpkin spice (for filling): Doubles down on flavor, infusing even the filling with autumn magic.
• Whole milk: Ensures the pumpkin filling is silky and smooth.
• Pumpkin puree: The star! Brings earthy sweetness, color, and a creamy bite.
• Vanilla extract (for filling): A final dash of warmth and rounding flavor in the filling.
• Whipped cream (optional): The finishing touch for extra creaminess and a hint of celebration.
• Extra pumpkin spice or cinnamon (optional): A pinch over the top makes each Pumpkin Pie Cookie look and taste bakery-worthy.

How to Make Pumpkin Pie Cookie

Step 1: Prep and Preheat

Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper—this makes for fuss-free cleanup and helps each Pumpkin Pie Cookie bake evenly. Getting your ingredients to room temperature, especially the cream cheese, butter, and egg yolk, is key for a smooth dough.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk the flour, pumpkin spice, and salt together. Mixing your dry ingredients first guarantees that all those aromatic spices are evenly distributed, so every bite of your Pumpkin Pie Cookie tastes like fall.

Step 3: Cream Butter, Cream Cheese, and Sugars

In a large bowl, beat together the cream cheese, unsalted butter, granulated sugar, and brown sugar until the mixture is fluffy and light in color. This step creates the base for a cookie that is tender, chewy, and full of flavor.

Step 4: Add Egg Yolk and Vanilla

Drop in the egg yolk and pour in the vanilla extract. Continue beating until everything is well combined—the yolk adds richness, while vanilla wraps all the flavors together.

Step 5: Add Dry Ingredients Gradually

Mix the dry ingredients into the wet mixture in three separate additions. This prevents overmixing (which can make cookies tough) and gives you a perfect, cohesive dough for the Pumpkin Pie Cookie.

Step 6: Make the Pumpkin Pie Filling

Grab a separate bowl and whisk together the egg, brown sugar, salt, pumpkin spice, whole milk, pumpkin puree, and vanilla extract. Aim for a creamy, lump-free filling; this ensures each Pumpkin Pie Cookie has a luscious, custardy center.

Step 7: Shape and Fill Cookies

Roll the cookie dough into balls using about 2 tablespoons per cookie. Roll each ball in coarse sugar until fully coated, then arrange them two inches apart on your prepared baking sheet. Using a tablespoon measure, gently press a well into each dough ball—this is where the magic happens! Carefully spoon the pumpkin mixture into each well until it’s nearly full.

Step 8: Bake the Cookies

Bake the cookies for 14 to 17 minutes, or until the bottoms are golden and the pumpkin centers are softly set. Let the Pumpkin Pie Cookie cool completely on the baking sheet; this helps the filling firm up and prevents breaking.

Step 9: Add Optional Toppings

Just before serving, top each cookie with a generous swoosh of whipped cream and a light sprinkle of pumpkin spice or cinnamon. These tiny details turn a homemade treat into something truly special.

How to Serve Pumpkin Pie Cookie

Garnishes

A dollop of fresh whipped cream is a dreamy contrast to the spiced pumpkin filling. I love finishing each Pumpkin Pie Cookie with a dash of extra pumpkin spice or cinnamon for that irresistible bakery look. If you’re feeling festive, a tiny shard of pie crust adds a cute pie-inspired flourish!

Side Dishes

The Pumpkin Pie Cookie pairs beautifully with apple cider, chai tea, or hot coffee for a cozy afternoon treat. For a dazzling dessert spread, serve them alongside chocolate bark, candied pecans, or fruit-filled pastries—your guests will be impressed by the fall flavors on display.

Creative Ways to Present

Stack Pumpkin Pie Cookies on a tiered dessert tray or arrange them in a rustic basket lined with a plaid napkin for pumpkin-patch vibes. For an elegant touch, set each cookie in a cupcake liner, then box them up as sweet gifts. Or build a mini “cookie pie bar” and let everyone top their own with whipped cream and spices!

Make Ahead and Storage

Storing Leftovers

Store leftover Pumpkin Pie Cookies in an airtight container in the fridge. They’ll stay moist and delicious for up to 4 days—and actually taste even more flavorful on day two as the spices develop!

Freezing

These cookies freeze exceptionally well. Arrange them in a single layer on a baking sheet until solid, then transfer to a freezer-safe container with parchment between layers. You can freeze Pumpkin Pie Cookies for up to two months—just remember to hold off on whipped cream until serving.

Reheating

To enjoy a warm Pumpkin Pie Cookie, simply microwave it for 10–15 seconds or reheat in a low oven (about 300°F) for 5 minutes. This gently revives the chewy cookie and velvety pumpkin center without drying them out.

FAQs

Can I use store-bought pumpkin pie spice instead of making my own?

Absolutely! Store-bought pumpkin pie spice saves time and brings all the cinnamon, ginger, nutmeg, and clove notes you want in a classic Pumpkin Pie Cookie. Just be sure to use the amount called for in the recipe.

My dough is too soft to shape—what should I do?

If your dough feels sticky or hard to roll, a quick chill in the fridge (10 to 15 minutes) will help immensely. This makes scooping, rolling, and filling each Pumpkin Pie Cookie much easier.

Can I make these cookies gluten-free?

Yep! Swap the all-purpose flour with a 1:1 gluten-free baking blend. Double-check that all your other ingredients are gluten-free, and your Pumpkin Pie Cookie will be just as soft and delicious.

How do I know when the cookies are done baking?

Look for golden bottoms and gently set filling—the pumpkin center will still look a little glossy but shouldn’t jiggle excessively. Let the Pumpkin Pie Cookie cool completely so the filling firms up before serving.

Can I double the recipe for a party?

Definitely! This recipe doubles beautifully. Bake in batches and rotate trays halfway through for even baking if your oven can’t fit them all at once. Everyone will be thrilled to have extra Pumpkin Pie Cookies to share.

Final Thoughts

If you’re craving the nostalgia of pumpkin pie with the easy, snackable fun of a cookie, you have to try the Pumpkin Pie Cookie! It’s the sweetest way to bring a little fall magic to any day, so gather your ingredients and make a batch to share—or secretly stash a few for yourself. Happy baking!

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