PERFECT Pumpkin Pie Cookies (with VIDEO)

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These cute Pumpkin Pie Cookies combine the cozy autumn flavor and smooth velvety rich texture of pumpkin pie filling with buttery, tender, soft and chewy brown sugar spice cookies. They are so fun to eat and faster to make and bake compared to whole pumpkin pie. I love to serve these to guests in the Fall when pumpkin is in season and during the holidays as it is a nice surprise to have a mess-free handheld bite of pumpkin pie that doesn't require a plate or a fork. Top them off with a dollop of whipped cream and a sprinkle of cinnamon and brace yourself for a complete Fall experience! If you love baking with pumpkin, I highly recommend you also try my Chewy Pumpkin Chocolate Chip Cookies, Pumpkin Spice Latte Cake and Brown Butter Pumpkin Pie Bars.

pumpkin pie cookie with bite showing creamy filling texture

WHY THIS RECIPE WORKS

Silky pumpkin pie filling - the filling is just like traditional pumpkin pie with pure pumpkin puree, brown sugar, egg, evaporated milk and pumpkin spice.
Soft and chewy spiced sugar cookie - these cookies are nice and chewy, and they hold up to the silky filling.
Homemade pumpkin spice cookies - I use my own homemade pumpkin spice blend which is a fragrant combination of cinnamon, ginger, clove, allspice and nutmeg.
Whipped cream topping - a little bit of cream on top just makes these so super cute and also completes the pie theme.

pumpkin pie cookies with whipped cream topping on cooling rack

WHAT IS PUMPKIN PUREE FOR BAKING?

Pumpkin puree for baking is a canned product that is sold seasonally in grocery stores. You can also make pumpkin puree at home, but the results may be less consistent depending on how you cook it (i.e. roasted or boiled) and how watery the pumpkin is. I recommend using canned pumpkin puree for baking because it is more consistent in texture and moisture content since commercial products must meet defined industry standards and specifications.

Unsalted butter - for this recipe you can use unsalted or salted butter. If you use salted butter, then reduce the added salt by half.
Brown sugar - this recipe uses a combination of brown sugar and granulated sugar. The molasses in brown sugar adds a subtle caramel flavor that complements the pumpkin pie filling.
Granulated sugar - a bit of granulated sugar makes tender cookies with the perfect sweetness.
Egg - one large egg will bring the dough together.
Pure vanilla extract - a bit of good quality vanilla is important for the cookie dough base. I like this Madagascar Bourbon Vanilla extract.

All-purpose flour - I always use unbleached all-purpose flour for cookies.
Canned pumpkin - canned pumpkin is easily accessible and inexpensive. I recommend using store-bought pumpkin since it is more consistent. If you make your own, it is important to reduce it down so it is very thick otherwise the moisture balance will be off in the recipe.
Pumpkin pie spice - use your favorite brand, or use my recipe to make your own homemade pumpkin pie spice - it's so easy!
Evaporated milk - classic pumpkin pie typically uses evaporated milk in the filling, so I've used that here too. It adds a certain caramel-like flavor, however you can also use light cream.
Cream - I decorate these cookies with fresh whipped cream which has 35% milk fat, just like how you would serve a slice of pumpkin pie. I sprinkle it with a bit of cinnamon for a special touch.

HOW TO MAKE PUMPKIN PIE SPICE

To make pumpkin pie spice at home, blend certain proportions of ground cinnamon, ginger, nutmeg, allspice and clove. Here is my recipe for homemade pumpkin pie spice that yields about 3 tablespoons of total spice.

pumpkin pie cookie dough before pumpkin pie filling before baking

pumpkin pie cookie dough with pumpkin pie filling before baking

STEP BY STEP INSTRUCTIONS: HOW TO MAKE PUMPKIN PIE COOKIES

STEP 1). Make the cookie dough. Mix butter and sugar. Combine butter, brown sugar and granulated sugar in a large bowl or the bowl of a stand mixer and mix on medium speed using an electric hand mixer for 1-2 minutes until pale and fluffy. You can also cream the mixture by hand with a large wide spatula.
STEP 2). Mix in egg. Scrape down the sides and bottom of the bowl, then add in the egg and vanilla and mix until evenly incorporated.
STEP 3). Combine dry ingredients. Combine flour, baking powder, cinnamon, salt and baking soda in a medium bowl and whisk it together to blend evenly. Add this to the butter mixture and fold it in gently until evenly combined and no streaks of flour remain.
STEP 4). Shape the dough. Place the dough onto a very lightly floured surface and shape it into a log about 11 inches long and wrap it well with plastic wrap or parchment paper. Refrigerate the log for 30 minutes.
STEP 5). Indent the dough balls. When ready to bake, slice the chilled log into 14 portions and roll each one into smooth balls between the palms of your hands. Place them onto prepared baking sheets, spacing them about 3 inches apart. Lightly flour the bottom of a teaspoon measure and press it down gently into the center of each dough ball while using your other hand to hold the sides in place so you get a nice deep divot. Watch the video for a full tutorial. Use your fingertips to reinforce the divot and press together any cracks that form on the sides. You should have a wide hole in the center and about ½ inch border of cookie dough around the edges. Place the cookie sheet in the fridge to chill again for 10-15 minutes.
STEP 6). Make the filling. Combine pumpkin puree, brown sugar, egg, milk or cream, flour and spice in a small bowl and whisk together so it is evenly blended and smooth. Refrigerate this while you make the cookie dough.
STEP 7). Bake. Pour about 2 teaspoons of filling into the center of each shaped dough ball to fill the divot right to the top. Bake 3 minutes, then reduce the oven temperature to 350°F and bake for another 10 minutes until nicely browned around the edges and the filling is no longer wobbly. This is options, but I find I still have a bit of filling left after I've filled the raw dough balls, so I like to pull the cookies out halfway through the last baking time of 10 minutes (so, after 5 minutes at 350°F) and top them off with a bit more filling so I can get a thicker center, then continue baking until set.
STEP 8). Cool. Remove the baking sheet from the oven and allow the cookies to rest on the baking sheet for 5 minutes, then use a thin spatula to transfer the cookies to a cooling rack to cool completely.
STEP 9). Decorate. Make the whipped cream topping. Combine cream with powdered sugar and whip to medium-stiff peaks using an electric hand mixer. Once the cookies are completely cooled, fill a piping bag fitted with a star tip with cream and pipe a little over each cookies and finish with a sprinkle of cinnamon.

EXPERT BAKING TIPS

Measure the flour accurately to ensure you get the right texture. Too much flour will make them dry while not enough flour means the cookies may spread too much and not contain the filling.
Let the dough chill in the fridge for at least 30 minutes to help control the spread.
Use a 1-oz cookie scoop to portion these cookies for even baking if you decide not to roll it into a log.

RECIPE FAQ

Can I use salted butter for these pumpkin pie cookies?

Yes! Salted butter will be fine. In this case I would suggest to use ¼ teaspoon of salt instead of a ½ teaspoon.

Can I use fresh pumpkin for pumpkin pie cookies?

I use canned pumpkin puree for baking for two main reasons: 1). Consistency - if I buy the same brand all the time then I am guaranteed to have the same results. Homemade pumpkin puree will vary in moisture content depending on how long you cook it; and 2). Ease! - it's so much easier to use canned pumpkin and the quality is just as good.

Do I need to chill the cookie dough?

I highly recommend chilling this cookie dough since it will help with the texture and control how much the cookies spread. You only need about 30 minutes or up to 1 hour in the fridge.

Why did my cookies spread too much?

If your cookies spread too much, it could be that there was not enough flour in the dough. Be sure to measure your flour accurately with a kitchen scale to get the right amount. If this dough isn't chilled thoroughly, then it will also spread too much so refrigerate it for longer if you find your cookies are spreading a lot.

How do I store these cookies?

These cookies are best stored at room temperature in an airtight container for a day, then keep them in the fridge for up to 3 days.

Can I freeze pumpkin pie cookies?

I do not recommend freezing these cookies as the moisture from the filling can make the cookies too soft as they thaw.

If you love baking with pumpkin, check out these recipes:

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Video

Pumpkin Pie Cookies

Christina Marsigliese

These Pumpkin Pie Cookies combine the cozy autumn flavor and smooth velvety rich texture of pumpkin pie filling with buttery, tender, soft and chewy brown sugar spice cookies. They are so fun to eat and faster to make and bake compared to whole pumpkin pie. I love to make them for Thanksgiving as part of my dessert table.

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 20

Cook Time 13

Chill Time 45

Servings 14 cookies

Ingredients

Cookie Dough:

½ cup (113g) unsalted butter at room temperature
½ cup (110g) packed light brown sugar
¼ cup (50g) granulated sugar
1 large egg at room temperature
1 teaspoon (5ml) pure vanilla extract
1 ½ cups plus 1 tbsp (223g) all-purpose flour
½ teaspoon baking powder
½ teaspoon cinnamon
½ teaspoon salt
¼ teaspoon baking soda

Pumpkin Pie filling:

½ cup (120ml) pure pumpkin puree
¼ cup (55g) packed light brown sugar
1 large egg
1 tablespoon (15ml) evaporated milk (or cream)
2 tablespoon (18g) all-purpose flour
1 teaspoon pumpkin pie spice (or make your own homemade pumpkin pie spice)

Whipped Cream Topping:

½ cup (120ml) cold heavy 35% whipping cream
1 tablespoon powdered sugar
ground cinnamon for sprinkling

Instructions

Make the cookie dough. Combine butter, brown sugar and granulated sugar in a large bowl or the bowl of a stand mixer and mix on medium speed using an electric hand mixer for 1-2 minutes until pale and fluffy. You can also cream the mixture by hand with a large wide spatula.
Scrape down the sides and bottom of the bowl, then add in the egg and vanilla and mix until evenly incorporated.
Combine flour, baking powder, cinnamon, salt and baking soda in a medium bowl and whisk it together to blend evenly. Add this to the butter mixture and fold it in gently until evenly combined and no streaks of flour remain. Place the dough onto a very lightly floured surface and shape it into a log about 11 inches long and wrap it well with plastic wrap or parchment paper. Refrigerate the log for 30 minutes.
When ready to bake, slice the chilled log into 14 portions and roll each one into smooth balls between the palms of your hands. Place them onto prepared baking sheets, spacing them about 3 inches apart. Lightly flour the bottom of a teaspoon measure and press it down gently into the center of each dough ball while using your other hand to hold the sides in place so you get a nice deep divot. Watch the video for a full tutorial. Use your fingertips to reinforce the divot and press together any cracks that form on the sides. You should have a wide hole in the center and about ½ inch border of cookie dough around the edges. Place the cookie sheet in the fridge to chill again for 10-15 minutes.
Meanwhile, preheat the oven to 375°F. Line two large cookie sheets with parchment paper. I love these time-saving parchment sheets too.
Make the filling. Combine pumpkin puree, brown sugar, egg, milk or cream, flour and spice in a small bowl and whisk together so it is evenly blended and smooth. Refrigerate this while you make the cookie dough.
Pour about 2 teaspoons of filling into the center of each shaped dough ball to fill the divot right to the top. Bake 3 minutes, then reduce the oven temperature to 350°F and bake for another 10 minutes until nicely browned around the edges and the filling is no longer wobbly. This is options, but I find I still have a bit of filling left after I've filled the raw dough balls, so I like to pull the cookies out halfway through the last baking time of 10 minutes (so, after 5 minutes at 350°F) and top them off with a bit more filling so I can get a thicker center, then continue baking until set.
Remove the baking sheet from the oven and allow the cookies to rest on the baking sheet for 5 minutes, then use a thin spatula to transfer the cookies to a cooling rack to cool completely.
Make the whipped cream topping. Combine cream with powdered sugar and whip to medium-stiff peaks using an electric hand mixer. Once the cookies are completely cooled, fill a piping bag fitted with a star tip with cream and pipe a little over each cookies and finish with a sprinkle of cinnamon.