Pumpkin Pie Cookies Recipe: The Ultimate Guide to a Viral Fall Favorite
Soft buttery cookies filled with a luscious no-bake pumpkin filling and topped with whipped cream. These Pumpkin Pie Cookies capture the flavor of pumpkin pie in a handheld treat—perfect for fall gatherings and holidays.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 2 minutes
- Yield: 24 cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Ingredients
For the Cookie Base:
1 cup (2 sticks) unsalted butter, softened
¾ cup granulated sugar
1 large egg
2 tsp vanilla extract
2 ½ cups all-purpose flour
½ tsp salt
For the No-Bake Pumpkin Filling:
1 cup canned pumpkin puree (not pie filling)
⅓ cup brown sugar
1 tsp pumpkin pie spice
¼ tsp cinnamon
¼ cup cream cheese, softened
2 tbsp heavy cream
½ tsp vanilla extract
Topping:
Whipped cream (store-bought or homemade)
Optional: pinch of cinnamon or nutmeg
Instructions
1. Make the cookie dough: Cream butter and sugar with mixer for 2–3 minutes until light. Beat in egg and vanilla. In a bowl, whisk flour and salt. Add to wet mixture until dough forms. Chill 30 minutes.
2. Shape and bake: Preheat oven to 350°F (175°C). Roll dough into 1.5-tbsp balls. Place 2 inches apart on parchment-lined sheet. Flatten slightly and press a teaspoon into center to form well. Bake 10–12 minutes until golden at edges. While warm, re-press wells. Cool completely.
3. Make filling: Beat cream cheese until smooth. Add pumpkin, brown sugar, pumpkin pie spice, cinnamon, cream, and vanilla. Mix until light and smooth. Chill 30 minutes.
4. Assemble: Pipe or spoon filling into cooled cookie wells. Top with whipped cream and sprinkle cinnamon or nutmeg if desired.
Notes
Chill dough before baking to prevent spreading.
Always use pure pumpkin puree, not pumpkin pie filling.
Cool cookies completely before filling to prevent melting.
For a pro look, pipe whipped cream using a star-tip bag.
Find it online: https://pinchofwarmthbakes.com/pumpkin-pie-cookies-recipe/