Pumpkin Pie Cookies

When the leaves turn golden, the air grows crisp, and cozy sweaters come out of storage, pumpkin desserts begin to take center stage. While pumpkin pie is the undisputed holiday classic, sometimes you want those same comforting flavors in a more portable, bite-sized form. Enter Pumpkin Pie Cookies the ultimate mash-up of soft sugar cookie crust and creamy pumpkin pie filling.

These little treats look like cookies, taste like pumpkin pie, and are perfect for sharing. They’re baked in muffin tins for the ideal handheld dessert, with a buttery sugar cookie base cradling a velvety pumpkin cheesecake-like center. They make a delightful addition to Thanksgiving dessert tables, holiday cookie swaps, or simply as an afternoon indulgence with a cup of coffee.

If you’ve been craving a dessert that combines the nostalgia of pumpkin pie with the fun of cookies, you’re going to fall in love with these festive bites.

Why You’ll Love This Recipe

• Portable pumpkin pie – All the flavor of pumpkin pie, but in cookie-sized servings.
• Festive and fun – Perfect for autumn baking, parties, and cookie trays.
• Simple ingredients – Uses pantry staples and canned pumpkin.
• Great for sharing – Makes 12–14 individual servings.
• Make-ahead friendly – Stores beautifully in the fridge for several days.

Ingredients Breakdown

This recipe yields 12 pumpkin pie cookies when baked in a standard muffin tin.

Sugar Cookie Crust

• 1 cup (226 g) unsalted butter, room temperature – Gives the crust a rich, tender base.
• 1 cup (200 g) granulated sugar – Sweetens and balances the filling.
• 1 teaspoon (5 ml) vanilla extract – Adds warmth and flavor.
• 1 large egg yolk, room temperature – Provides structure and richness.
• 2¼ cups (270 g) all-purpose flour – The base for the cookie dough.
• ½ teaspoon salt – Balances sweetness and enhances flavor.

Pumpkin Pie Filling

• 4 oz. (113 g) cream cheese – Makes the filling smooth and creamy.
• ½ cup (118 ml) canned pumpkin puree – The star of the filling.
• ½ cup (100 g) granulated sugar – Sweetens and balances pumpkin’s earthiness.
• 1 teaspoon pumpkin pie spice – Warm blend of cinnamon, nutmeg, ginger, and cloves.
• 1 teaspoon (5 ml) vanilla extract – Rounds out the filling flavor.

Tools & Equipment Needed

• Muffin pan (12 ct.) – Shapes the cookies into perfect little cups.
• 12 strips parchment paper – Makes removing the cookies easier.
• Stand mixer with paddle attachment (or hand mixer with beaters) – For creaming the cookie dough.
• Mixing bowl – For preparing the filling.
• Whisk or spoon – To blend the pumpkin filling until smooth.
• Large cookie scoop (3 tbsp, 45 ml) – For portioning cookie dough.
• Small cookie scoop (1 tbsp, 15 ml) – For portioning pumpkin filling.

Step-by-Step Instructions

1. Prepare the Muffin Pan

• Cut 12 parchment paper strips about 1 inch wide and place one strip across each muffin cup, creating “handles” to lift the cookies out later.

2. Make the Sugar Cookie Crust

1. In a stand mixer, cream together the butter and sugar until light and fluffy (about 2 minutes).
2. Beat in the egg yolk and vanilla extract until combined.
3. Slowly add the flour and salt, mixing until a dough forms.

3. Shape the Cookie Bases

• Using a large cookie scoop (3 tbsp), portion dough into each prepared muffin cup.
• Press dough down and slightly up the sides to form a “cup” shape.

4. Prepare the Pumpkin Filling

1. In a mixing bowl, whisk together the cream cheese, pumpkin puree, sugar, pumpkin pie spice, and vanilla until smooth.
2. The filling should be creamy with no lumps.

5. Fill the Cookie Cups

• Using a small cookie scoop (1 tbsp), add pumpkin filling into each cookie crust. Spread slightly with a spoon if needed.

6. Bake

• Bake at 350°F (175°C) for 15–18 minutes, or until the edges of the cookies are lightly golden and the filling is set.

7. Cool & Remove

• Allow cookies to cool completely in the pan.
• Use the parchment “handles” to gently lift them out.

8. Garnish & Serve

• Optional: Top with whipped cream, a sprinkle of cinnamon, or even a candied pecan before serving.

Tips & Variations

• Make it spiced – Add extra cinnamon or nutmeg for stronger fall flavor.
• Gluten-free – Use a gluten-free all-purpose flour blend.
• Dairy-free – Swap butter for vegan butter and cream cheese for a plant-based version.
• Mini version – Use a mini muffin tin to make bite-sized pumpkin pie cookies.
• Toppings – Add whipped cream, caramel drizzle, or crushed gingersnaps for texture.

Flavor Profile & Pairings

These cookies are buttery, creamy, and warmly spiced, with a balance of sweet sugar cookie crust and tangy pumpkin filling.

Drink Pairings

• Pumpkin spice latte for an autumn double treat.
• Hot apple cider for cozy vibes.
• Dessert wine like Moscato for holiday gatherings.

Side Pairings

• Pair with a fall dessert spread of pecan pie, apple crisp, and snickerdoodles.
• Serve alongside cheese boards for a sweet-and-savory mix.

Nutritional Overview (Per Cookie, estimated)

• Calories: ~240
• Protein: 2g
• Carbohydrates: 29g
• Fat: 12g
• Fiber: 1g

Dietary notes: Vegetarian, nut-free, adaptable for gluten-free and dairy-free diets.

Make-Ahead & Meal Prep Tips

• Make ahead: Bake cookies a day in advance and refrigerate.
• Storage: Store in an airtight container in the fridge for up to 5 days.
• Freezing: Freeze baked cookies on a tray, then transfer to a freezer bag for up to 2 months. Thaw in the fridge overnight before serving.
• Reheating: Best served chilled or at room temperature.

FAQs

Q: Can I use fresh pumpkin instead of canned puree?
A: Yes, but be sure to cook and puree it until smooth, and drain excess moisture.

Q: Do I need parchment strips?
A: They make removal easier, but you can also use a nonstick spray.

Q: Can I double the recipe?
A: Absolutely — bake in batches or use two muffin pans.

Q: Can I add whipped cream on top?
A: Yes! Just wait until the cookies are completely cooled.

Cooking Timeline (At a Glance)

Task	Time
Prep & mixing dough	10 min
Shaping & filling	10 min
Baking	15–18 min
Cooling	20 min
Total Time	~45–50 min

Serving Suggestions

• Arrange on a fall-themed dessert platter with cinnamon sticks and mini pumpkins.
• Serve individually topped with whipped cream and a dusting of pumpkin spice.
• Package in small bakery boxes for edible holiday gifts.

Recipe Variations

1. Pumpkin Cheesecake Cookies – Add extra cream cheese for a tangier filling.
2. Gingersnap Crust Version – Swap sugar cookie base for crushed gingersnaps.
3. Maple Pumpkin Cookies – Drizzle baked cookies with maple glaze.

Ingredient Spotlight: Pumpkin Puree

Pumpkin puree is what gives these cookies their signature flavor. When shopping, look for 100% pure pumpkin puree — not pumpkin pie filling (which already has sugar and spices added).

Tips:

• Store leftover puree in the fridge up to 1 week or freeze in portions.
• Use extras in muffins, pancakes, or oatmeal for fall flavor.

Pro Baking Tips

• Cream butter and sugar well – Ensures a soft, fluffy cookie base.
• Don’t overbake – The filling should be just set, not dry.
• Cool completely – Helps cookies firm up and release easily.
• Use room temperature ingredients – Especially butter, egg yolk, and cream cheese.

Storage & Freezing Guide

• Fridge: Store in airtight container up to 5 days.
• Freezer: Freeze baked cookies up to 2 months. Thaw overnight before serving.
• Best enjoyed: Within 2–3 days for peak freshness.

Nutrition Estimate Table (Per Cookie)

Nutrient	Amount
Calories	~240
Protein	2g
Carbs	29g
Fat	12g
Fiber	1g

Conclusion

Pumpkin Pie Cookies are the perfect fall-inspired dessert cozy, spiced, and oh-so-creamy. They pack the nostalgic flavors of pumpkin pie into a handheld cookie cup that’s equal parts fun and delicious.

Whether you’re making them for a holiday cookie exchange, Thanksgiving dessert table, or just because you’re craving pumpkin spice, these cookies will disappear fast. Pair them with a mug of coffee or cider, and you’ve got autumn in a bite.

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