These pumpkin pie cookies are made with a buttery, cookie dough that is filled with a creamy pumpkin filling and topped with whipped cream.
These cookies combine two beloved desserts: pumpkin pie, and cookies.
The cookie dough is soft and tender, providing a perfect base for the luscious pumpkin filling.
This filling is smooth and velvety, bursting with warm spices like cinnamon, that give it that classic pumpkin pie flavor.
Then finally, after cooled completely, each cookie is topped with a dollop of freshly made whipped cream and a sprinkle of cinnamon.
These cookies are not just delicious, they’re an irresistible fall favorite that are great for any occasion.
For more pumpkin desserts, check out our pumpkin hand pies, pumpkin scones, chewy pumpkin cookies, mini pumpkin cheesecakes, pumpkin bread with cream cheese frosting.
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Why this recipe works
- Flavor- these cookies have the exact flavors of pumpkin pie since they are made with pumpkin pie filling!
- Texture- these cookies are made with a chewy, soft cookie dough filled with a creamy pumpkin pie filling. The buttery dough provides a perfect base that complements the smooth, creamy pumpkin filling.
- Pumpkin pie filling- these cookies are made with a delicious and flavorful pumpkin pie filling that is made with simple ingredients. The filling comes together in one bowl!
- Whipped cream topping- each cookie is topped with a dollop of whipped cream. The lightness of the whipped cream complements the dense richness of the pumpkin filling, creating the perfect bite.
- No chill cookie- one of the best parts about these cookies is that you don't need to chill the dough before baking it. This means you can go from mixing ingredients to enjoying these delicious cookies in less time.
Ingredients
Before you start to make this pumpkin pie cookie recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of these delicious cookies.
Flour– I used all-purpose flour for this recipe. Cake flour will work great as well.
Granulated sugar– I like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Brown sugar- adds a caramel flavor and chewy texture to the cookies.
Cinnamon- gives these cookies an amazing taste and compliments the apples perfectly.
Eggs- you will need 2 large eggs for this recipe. Make sure that your egg is at room temperature.
Vanilla extract- for vanilla flavor. I used vanilla paste, but you can use a whole vanilla bean or pure vanilla extract.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
Pumpkin pie filling
Pumpkin puree- You can use either canned pumpkin puree or homemade pumpkin puree, make sure that you strain the extra liquids from your fresh pumpkins.
Cinnamon- I love adding cinnamon to our pumpkin pie, it adds so much flavor that compliments the pumpkin flavor.
Pumpkin pie spice- If you don't have pumpkin pie spice on hand, make a homemade mix of pumpkin spice. There are plenty of recipes on Google.
Sweetened condensed milk- is the key ingredient to make this pie decadent and extra creamy! Use your favorite brand of sweetened condensed milk for this.
Instructions
Make the pumpkin pie filling
Into a large mixing bowl, add the pumpkin puree, egg, sweetened condensed milk, milk, salt, pumpkin pie spice, and vanilla extract. Mix with a whisk until well combined.
Make the cookie dough
Into a large mixing bowl, add the room temperature butter, brown sugar, granulated sugar, cinnamon, vanilla extract, and kosher salt. Mix with an electric hand mixer until smooth.
Add the eggs and mix until well combined.
Add the flour and mix until just combined. Don't overmix for moist cookies and not dry cookies.
Scoop 18 cookie dough balls and place them on a parchment paper-lined baking sheet. Roll each cookie dough into a ball and create a thumbprint pattern using your finger or a tablespoon.
Fill each cookie indent with about 1 teaspoon of the pumpkin pie filling. Bake the cookies in a 180c (350f) preheated oven for 12-14 minutes or until the cookies and the filling looks set. Do not overbake them!
Allow the cookies to cool for 5 minutes and then transfer them to a cooling rack to cool completely. Top each cookie with a dollop of whipped cream and a sprinkle of cinnamon.
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Roll Evenly. When rolling out your cookie dough, aim for an even thickness across all cookies. This ensures uniform baking and prevents some cookies from being over or undercooked.
- Don’t Overfill. When adding the pumpkin filling to each cookie shell, be careful not to overfill them to prevent spillage during baking.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with the back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your brown butter chocolate chunk cookies release easily from the pan.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, it ensures that your cookies bake evenly.
- Allow these cookies cool for 5 minutes and then transfer them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
- Cool completely before topping. Allow your cookies to cool completely before topping them with whipped cream. This prevents from the whipped cream from melting.
Faq's
If you are in a rush, you can use canned pumpkin pie filling, but I recommend making a homemade filling.
This usually means that there is too much flour in the dough. It is very important to measure your flour correctly. Check out our expert tips for how to measure flour correctly.
Usually, fresh pumpkin puree contains a lot of liquids, so make sure that you are straining all of the excess liquids from the puree.
Storing
Store these cookies in the fridge for up to 4 days. Make sure that you store them in an airtight container so they won't dry out.
Freezing
To freeze these cookies, first let them cool completely after baking. Once cooled, place the cookies on a baking sheet in a single layer and put the sheet in the freezer for about an hour.
This step helps to firm up the cookies so they don't stick together. After they are frozen solid, transfer the cookies into an airtight container or a ziplock bag.
Make sure to label it with the date so you know how long they've been stored. Freeze for up to 3 months.
When you're ready to eat them, simply take out as many as you need and let them thaw at room temperature for about 30 minutes, or warm them up in the oven for a few minutes.
Substitutions
Dairy-free - If you are dairy-free, replace the butter with vegan butter or plant-based butter. Also, use vegan condensed milk and vegan milk.
Gluten-free- you can swap the flour with gluten-free flour to make these gluten-free. I have not tested this recipe with gluten-free flour, but it should work.
Variations
Spices- add your favorite spices for pumpkin-spiced desserts! Like nutmeg, cloves, ginger, pumpkin spice, allspice, etc.
Nuts- add ⅓ cup of your favorite toasted and chopped nuts to the cookie dough for an added crunch. You can use pecans, almonds, walnuts, etc.
Glaze- top these cookies with a simple glaze or caramel sauce!
Equipment
- Baking sheet and rack set (our fave)
- Cookies scoop set of 3 (the best cookie scoop we used)
- Whisk Set (pack of 3) to whisk the ingredients together
- Canned pumpkin puree
- Rubber spatula
More pumpkin desserts
Pumpkin Pie With Graham Cracker Crust- It has an easy 3 ingredient graham cracker crust filled with a creamy and flavorful pumpkin pie filling.
Pumpkin Tiramisu- This pumpkin tiramisu is made with pumpkin mascarpone cream, layers of ladyfingers soaked in coffee, and topped with cocoa powder.
Mini Pumpkin Pies- These mini pumpkin pies are made with a buttery pie crust, filled with pumpkin pie filling, and topped with a dollop of whipped cream.
If you tried this recipe, don’t forget to leave a rating and a comment below. We love hearing from you.
If you liked this recipe
📖 Recipe
Best Pumpkin Pie Cookies
Ingredients
Cookie dough
- 1 cup Butter unsalted, softened
- ½ cup Brown sugar
- 1 cup Granulated sugar
- 1 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- 2 Eggs large eggs
- 1 teaspoon Cinnamon
- 3 cups Flour AP, plain flour
Pumpkin pie filling
- ¾ cup Pumpkin puree canned
- 6 oz Sweetened condensed milk
- 1 Egg
- 3 tablespoon Milk
- ⅓ teaspoon Kosher salt
- ½ teaspoon Vanilla extract
- 1 teaspoon Pumpkin pie spice
Instructions
Make the pumpkin pie filling
- Into a large mixing bowl, add the pumpkin puree, egg, sweetened condensed milk, milk, salt, pumpkin pie spice, and vanilla extract. Mix with a whisk until well combined.
Make the cookie dough
- Into a large mixing bowl, add the room temperature butter, brown sugar, granulated sugar, cinnamon, vanilla extract, and kosher salt. Mix with an electric hand mixer until smooth.
- Add the eggs and mix until well combined.
- Add the flour and mix until just combined. Don't overmix for moist cookies and not dry cookies.
- Scoop 18 cookie dough balls and place them on a parchment paper-lined baking sheet. Roll each cookie dough into a ball and create a thumbprint pattern using your finger or a tablespoon.
- Fill each cookie indent with about 1 teaspoon of the pumpkin pie filling. Bake the cookies in a 180c (350f) preheated oven for 12-14 minutes or until the cookies and the filling looks set. Do not overbake them!
- Allow the cookies to cool for 5 minutes and then transfer them to a cooling rack to cool completely. Top each cookie with a dollop of whipped cream and a sprinkle of cinnamon.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Roll Evenly. When rolling out your cookie dough, aim for an even thickness across all cookies. This ensures uniform baking and prevents some cookies from being over or undercooked.
- Don’t Overfill. When adding the pumpkin filling to each cookie shell, be careful not to overfill them to prevent spillage during baking.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with the back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your brown butter chocolate chunk cookies release easily from the pan.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, it ensures that your cookies bake evenly.
- Allow these cookies cool for 5 minutes and then transfer them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
- Cool completely before topping. Allow your cookies to cool completely before topping them with whipped cream. This prevents from the whipped cream from melting.
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