You know that moment when you can’t decide between baking a pie or cookies? That’s exactly how these pumpkin pie cookies were born, a little bit of both, and somehow even better than either.
They’ve got all the cozy comfort of fall baking, packed into one buttery, soft cookie with a creamy pumpkin center that tastes like a bite-sized pie. It’s the kind of pumpkin dessert that doesn’t need a big occasion, though, let’s be honest, they’ll totally steal the show on your Thanksgiving desserts table.
No rolling pins, no pie crust stress, just pure, easy pumpkin joy. Simple ingredients, a little mixing, and that warm, spiced smell filling your kitchen, that’s all it takes to make something that feels like fall in cookie form.
Why Everyone Will Ask for These Pumpkin Pie Cookies
Pumpkin pie in cookie form. All the cozy flavor of your favorite pumpkin pie, just easier to share, pack, or sneak at midnight (no fork required).
The texture? Unreal. Soft, buttery cookie on the outside. Creamy, spiced pumpkin filling inside.
Perfect for every fall moment. Hosting Thanksgiving? Need a last-minute pumpkin treat? Craving a sweet pick-me-up for your coffee break? These cookies fit right in.
They look impressive, but are secretly easy. People will think you went full pastry chef mode, but you’ll know the truth: it’s all surprisingly simple.
For another festive treat, my mini pumpkin pies are just the thing, tiny, flavorful, and perfect for sharing.
The Stuff You’ll Use
- Butter & cream cheese: These two are the heart of your cookie dough, butter gives richness and a soft, tender base, while cream cheese adds a subtle tang and keeps everything extra moist.
- Sugars: Using both light brown and granulated sugar gives your cookies the perfect balance, brown sugar adds that warm, caramel-y depth, and granulated sugar helps the cookies brown beautifully.
- Egg yolk: Adds structure and a bit of silkiness to the dough.
- Vanilla extract – Just a touch makes all the flavors feel cozy and complete.
- Flour & spices (cinnamon & ginger): Flour is the backbone, holding everything in place, and the cinnamon + ginger combo brings that classic fall flavor that makes these cookies instantly irresistible.
- Pumpkin puree & milk: Pumpkin is the star here, soft and creamy, while milk keeps the filling smooth and custard-like.
- Egg & brown sugar (filling): The egg helps the pumpkin filling set just right, and the brown sugar naturally sweetens it while boosting that warm, autumn vibe.
How to Make Pumpkin Pie Cookies
Step 1: Warm Up Your Kitchen
First things first, preheat your oven to 350°F (175°C). While it’s heating, line a cookie sheet with parchment paper, this is your cookie’s comfy little home for the next few minutes. Bonus: using parchment makes cleanup way easier, so you have more time to taste-test!
Step 2: Creamy Magic
In a big mixing bowl, toss together your softened butter, cream cheese, light brown sugar, and granulated sugar. Beat it until it’s fluffy, and light, about 2–3 minutes. Don’t forget to scrape the bowl a couple of times; we want every bit to be evenly mixed. Think of this as building a soft, rich cookie foundation that will hug the pumpkin filling perfectly.
Step 3: Flavor Boost
Add in your egg yolk and vanilla extract. Mix until smooth. At this point, the dough should smell amazing and feel soft in your hand. Set it aside for now, it’s ready to join the party later.
Step 4: Spice It Up
In a medium bowl, whisk together your flour, cinnamon, and ginger. This little mix is the secret to that cozy, fall-in-a-cookie smell that will fill your kitchen.
Step 5: Flour Power
Add the flour-spice mixture in 2 batches. Fold gently with a spatula after each addition, don’t overwork it! Thick, slightly sticky dough is exactly what we want here.
Step 6: Shape & Sugar Coat
Use a medium cookie scoop or 2 tablespoons to form dough balls. Place them about 2 inches apart on the cookie sheet, give them space, they’re about to rise and hug their filling.
Step 6: The Pumpkin Center
Whisk together the pumpkin puree, egg, light brown sugar, milk, cinnamon, and ginger in a separate bowl. This filling is creamy, spiced just right, and the heart of these cookies.
Step 8: Create Little Pumpkin Wells
Press a shallow well into each dough ball using a spoon. Fill each one with your pumpkin mixture. Don’t worry about perfection, a slightly rustic look is charming and makes them feel homemade.
Step 9: Bake Until Cozy
Slide the cookies into your preheated oven. Bake for 13–16 minutes, until the edges are lightly golden and the bottoms are set. The centers should still be soft, the pumpkin will firm up as they cool.
Step 10: Cool & Devour
Carefully place the cookies on a cooling rack and let them rest until completely cooled. This step is crucial, it helps the pumpkin set and keeps the cookies tender. Once cooled, grab one, take a bite, and enjoy that little pocket of cozy fall flavor in every single bite.
Don’t Make These Mistakes
Overmixing the dough: Once you add the flour, fold gently. Overmixing can make cookies dense or tough, we want soft, tender, melt-in-your-mouth cookies.
Skipping the cooling step: The pumpkin filling is soft when hot. Cooling completely lets it set and keeps the cookies from being too squishy.
Not measuring ingredients properly: Baking is chemistry! Too much flour or sugar can throw off the texture. Use spoons, cups, or a scale for accuracy.
Using cold ingredients: Butter, cream cheese, and eggs should be at room temperature. Softened ingredients blend smoothly, giving you fluffy, tender dough. Cold ingredients can make the dough lumpy or hard to work with. Tip: take them out 30–60 minutes before baking.
Perfect Pairings for Pumpkin Pie Cookies
- Whipped cream or mascarpone dollop: Adds a creamy touch that complements the soft pumpkin filling beautifully.
- Caramel drizzle: Just a little drizzle on top enhances the warm, fall flavors without overpowering them.
- A handful of toasted nuts: Pecans or walnuts on the side give a nice crunch contrast to the soft cookies.
- Apple slices or baked apples: Adds a fresh, slightly tart note that pairs perfectly with the sweet, spiced filling.
How to Store Pumpkin Pie Cookies
Keep them cozy at room temp: Place your cookies in an airtight container for up to 3 days. Layer them with parchment or wax paper so the pumpkin filling doesn’t stick.
Refrigerate for firmness and freshness: Pop them in a sealed container for up to a week. This keeps the pumpkin center perfectly creamy while the cookies stay tender.
Freeze for future treats: Lay baked cookies in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag. They’ll last up to 2 months! Once you’re ready to enjoy, defrost them at room temperature or warm them just enough to soften.
More Delicious Fall Cookies
Pumpkin Pie Cookies You’ll Love
Ingredients
Cookie Base Ingredients
- ¾ cup salted butter softened
- ⅓ cup cream cheese softened
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 1 egg yolk
- 1 ½ teaspoons vanilla extract
- 2 ⅔ cups all-purpose flour spooned and leveled
- ½ tablespoon ground cinnamon
- ½ tablespoon ground ginger
Pumpkin Filling Ingredients
- ½ cup pumpkin puree
- 5 tablespoons light brown sugar
- 4 tablespoons whole milk
- 1 large egg
- ½ tablespoon ground cinnamon
- ¼ tablespoon ground ginger
Instructions
- Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper to keep your cookies from sticking and make cleanup simple.
- In a large bowl, beat together the softened butter, cream cheese, light brown sugar, and granulated sugar until the mixture is creamy, fluffy, and light. Scrape the sides a couple of times so everything is evenly combined, this will give your cookies a tender, rich base.
- Add the egg yolk and vanilla, stirring until they’re completely absorbed into the batter. The dough should feel soft, smooth, and lightly fragrant.
- In a separate bowl, whisk together the flour, cinnamon, and ginger until evenly blended. Gradually fold this spiced flour mixture into the dough in two batches, using a spatula to combine gently. The dough will be thick and slightly sticky, that’s exactly what we want.
- Scoop the dough into balls using a medium cookie scoop or about 2 tablespoons of dough each. Place them about 2 inches apart on the prepared cookie sheet so they have room to spread slightly.
- Whisk together the pumpkin puree, egg, light brown sugar, milk, cinnamon, and ginger in a separate bowl until smooth.
- Using a spoon, press a shallow well into the center of each cookie and fill it with the pumpkin mixture. Don’t worry about making it perfect.
- Bake the cookies for 13–16 minutes, until the edges are lightly golden and the bottoms are set. The centers might still look a little soft, but they’ll firm up as they cool.
- Move the cookies onto a cooling rack and let them rest until they’ve cooled all the way through. This step helps the pumpkin filling set while keeping the cookies tender. Enjoy!
Notes
- Space the cookies well on the tray to prevent them from sticking together.
- You can lightly toast the pumpkin seeds to sprinkle on top for extra crunch.
- This recipe makes about 19–22 cookies depending on size.
