Name: Pumpkin Pie Cookies That Taste Like Fall in Every Bite
Prep time: 15 min
Cook time: 17 min
Total time: 42 min
Ingredients: 2 cups all-purpose flour (substitute with gluten-free flour for a GF option); 1 tablespoon pumpkin spice (or mix cinnamon, nutmeg, and ginger); 0.5 teaspoon salt (enhances flavors); 8 ounces cream cheese (can use mascarpone for different flavor); 0.5 cups unsalted butter (can substitute with coconut oil); 0.5 cups granulated sugar (brown sugar can be used for chewier texture); 0.5 cups brown sugar (adds moisture); 1 large egg yolk (or a flax egg for vegan option); 1 teaspoon vanilla extract (adds flavor); 0.5 cups coarse sugar (for rolling); 1 large egg (adds moisture); 0.75 cups pumpkin puree (use homemade or canned); 0.5 cups brown sugar (for filling sweetness); 0.25 teaspoon table salt (balances flavors); 0.5 cups whole milk (substitute with almond or oat milk); 1 teaspoon vanilla extract (for filling flavor); 1 cup whipped cream (for serving)

As the leaves turn golden and the air grows crisp, I find the kitchen calling me for a delightful baking adventure. Today, I’m excited to share my recipe for thick and chewy pumpkin pie cookies. These charming little morsels combine the cozy essence of pumpkin spice with a soft, indulgent filling, making them an irresistible treat perfect for the holiday season. Not only are they a breeze to whip up, but their unique twist on traditional cookies will have your friends and family reaching for seconds. Whether you enjoy them warm with a dollop of whipped cream or savor them plain, I promise these cookies will add a sprinkle of joy to your festivities. Ready to embrace the seasonal flavors of fall? Join me as we dive into this delicious recipe!

Why Are Pumpkin Pie Cookies Amazing?

Unique Flavor Explosion: These cookies blend classic pumpkin pie flavors with an unexpected chewy texture that will leave you wanting more.

Simple to Make: With just a handful of ingredients, you’ll be whipping up a delicious batch in no time, perfect for beginner bakers and experienced chefs alike.

Versatile Treat: Enjoy them warm with whipped cream or experiment with flavors like chocolate chips or sweet potato puree for a twist.

Crowd Favorite: Bring them to family gatherings or holiday parties, and watch them disappear in minutes—everyone will love the cozy taste of fall!

Perfect for Any Occasion: Whether it’s Thanksgiving or just a cozy night in, these cookies make every moment sweeter. For more delightful dessert ideas, check out my easy no-bake cookies recipe or the festive turkey sugar cookies to elevate your baking game!

Pumpkin Pie Cookie Ingredients

Prepare to embark on a baking journey that will fill your home with the warm, inviting scents of fall! These thick and chewy pumpkin pie cookies are a delightful way to enjoy the classic flavors of pumpkin pie in a cookie format.

For the Cookies

All-purpose flour – Provides structure and chewiness; substitute with gluten-free flour for a GF option.
Pumpkin spice – Adds warmth and flavor; alternatively, mix cinnamon, nutmeg, and ginger for a homemade spice blend.
Salt – Enhances sweetness and balances flavors.
Cream cheese – Contributes to the richness and texture of the cookie dough; use mascarpone for a different flavor profile.
Unsalted butter – Provides fat for flavor and texture; can substitute with coconut oil for a dairy-free version.
Granulated sugar – Sweetens the cookie dough; brown sugar can be used for a softer, chewier texture.
Brown sugar – Adds moisture and depth of flavor.
Large egg yolk – Binds the ingredients; a flax egg can substitute for a vegan option.
Vanilla extract – Adds a warm note to the cookies.
Coarse sugar (for rolling) – Offers a sweet crust and crunch; regular sugar works if coarse isn’t available.

For the Pumpkin Filling

Large egg – Binds and adds moisture to the filling.
Brown sugar (for filling) – Sweetens the filling, providing rich flavor.
Table salt – Balances flavors in the filling.
Whole milk – Adds creaminess; substitute with almond or oat milk for a dairy-free version.
Pumpkin puree – Creates a luscious filling; use homemade or canned for convenience.
Vanilla extract (for filling) – Enhances flavor in the filling.

Optional Topping

Whipped cream – A creamy finish that adds indulgence when serving.

Step‑by‑Step Instructions for Pumpkin Pie Cookies

Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). While it’s heating up, line a baking sheet with parchment paper. This will prevent the cookies from sticking and help ensure they bake evenly. Make sure your workspace is clean and ready for some delightful baking.

Step 2: Prepare the Cookie Dough
In a mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of pumpkin spice, and ½ teaspoon of salt until well combined. In a separate bowl, beat together 8 ounces of cream cheese and ½ cup each of unsalted butter and granulated sugar until the mixture is fluffy and smooth. Add one large egg yolk and 1 teaspoon of vanilla extract, mixing thoroughly before gradually adding the dry ingredients.

Step 3: Make the Pumpkin Filling
In a medium bowl, whisk together one large egg, ¾ cup of pumpkin puree, ½ cup of brown sugar, ¼ teaspoon of table salt, ½ cup of whole milk, and 1 teaspoon of vanilla extract until the mixture is completely smooth. This luscious filling is what makes these pumpkin pie cookies so special, so take your time to ensure everything is well combined.

Step 4: Form the Cookies
Using your hands or a cookie scoop, roll the cookie dough into balls about 2 tablespoons in size. Roll each ball in coarse sugar for added sweetness and texture. Arrange the dough balls on the prepared baking sheet, leaving space between each one, as they will spread while baking.

Step 5: Fill the Cookies
Gently press a well into the center of each dough ball using your thumb or a small spoon. Spoon in the prepared pumpkin filling, filling it until just level with the top of the dough ball. Making sure not to overfill, as it can spill out while baking will help keep the cookies neat.

Step 6: Bake the Cookies
Place the cookie sheet in your preheated oven and bake the pumpkin pie cookies for 14 to 17 minutes. Look for a golden bottom and set edges while the centers appear slightly soft. This indicates their perfect doneness, bringing out the delightful flavors and textures of the cookie.

Step 7: Cool and Serve
Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Then transfer them to a wire rack to cool completely. These delectable pumpkin pie cookies can be enjoyed warm or at room temperature, and consider serving them with a dollop of whipped cream for added indulgence!

What to Serve with Pumpkin Pie Cookies

As the aroma of sweet pumpkin pie cookies fills your home, it’s the perfect moment to think about delightful pairings that will enhance this unforgettable treat.

Creamy Vanilla Ice Cream: A scoop of smooth vanilla ice cream contrasts beautifully with the warm spices, creating an indulgent dessert experience.
Spiced Apple Cider: The comforting notes of apple and cinnamon in spiced cider complement the pumpkin flavors, making for a cozy drink pairing.
Freshly Brewed Coffee: The bold richness of coffee balances the sweetness of the cookies, creating a lovely morning or afternoon treat.
Chai Tea: With its aromatic spices, chai tea echoes the flavors found in the cookies, enhancing the whole dessert experience.
Cranberry Sauce: A dollop of tangy cranberry sauce adds a refreshing twist that cuts through the sweetness beautifully, perfect for holiday feasts.
Nutty Maple Crunch Salad: A salad with maple vinaigrette, nuts, and mixed greens offers a crunchy, refreshing contrast to the soft cookies.
Pumpkin Spice Latte: This seasonal favorite brings together pumpkin flavors and caffeine for a festive drink that perfectly matches the cookies.
Toasted Pecans: These crunchy nuts add a delightful texture and a touch of earthiness, ideal for balancing the dessert’s sweetness.
Homemade Whipped Cream: A dollop on top transforms each cookie into a mini pie, enriching their decadent nature with a creamy touch.

Make Ahead Options

These thick and chewy pumpkin pie cookies are perfect for meal prep, allowing you to enjoy their delightful flavors with less stress on busy days! You can prepare the cookie dough up to 24 hours in advance; simply store it covered in the refrigerator. Additionally, the pumpkin filling can be made ahead and refrigerated for up to 3 days. To maintain the cookies’ chewy texture, roll and fill them just before baking. When you’re ready to serve, scoop the dough into balls, fill with the pumpkin mixture, and bake them as directed for fresh, warm cookies that taste just as delicious as if they were made on the spot!

Expert Tips for Pumpkin Pie Cookies

• Mixing Method: Avoid over-mixing the cookie dough; this helps maintain that delicious chewy texture we all love in pumpkin pie cookies.

• Consistent Size: Use a cookie scoop (about 2 tablespoons) to ensure uniform cookie sizes. This promotes even baking and delightful presentation.

• Filling Technique: When filling the cookies, press down gently in the center to create a well, but don’t overfill—this prevents spillage while baking.

• Storage Savvy: Store cookies in an airtight container at room temperature for up to three days. This keeps them fresh and maintains their delightful texture.

• Whipped Cream Care: Only add whipped cream to cookies you plan to serve immediately to keep the others intact and ready for later enjoyment.

How to Store and Freeze Pumpkin Pie Cookies

Room Temperature: Store pumpkin pie cookies in an airtight container at room temperature for up to 3 days to maintain their delightful chewy texture.

Fridge: If you want to extend their freshness, refrigerate cookies for up to a week. Just ensure they are well-sealed to prevent drying out.

Freezer: For longer storage, layer cookies between wax paper in an airtight container and freeze for up to three months. Thaw at room temperature before enjoying.

Reheating: To enjoy those cookies warm, pop them in the microwave for 10-15 seconds, just until slightly warmed.

Pumpkin Pie Cookie Variations

Feel free to get creative with these pumpkin pie cookies and make them your own delicious masterpiece!

Sweet Potato Swap: Use sweet potato puree instead of pumpkin for a unique flavor twist that adds a hint of sweetness.
Chocolate Chip Delight: Fold in chocolate chips into the cookie dough for extra sweetness and a delightful contrast of flavors.
Spice It Up: Add more nutmeg or a pinch of cardamom for an aromatic kick that enhances the cozy fall vibes.
Nutty Flavor: Incorporate chopped pecans or walnuts into the filling for an added crunch and a delightful nutty taste.
Dairy-Free Option: Substitute cream cheese with dairy-free cream cheese and use almond or coconut milk in the filling for a guilt-free indulgence.
Gluten-Free Cookies: Swap all-purpose flour with your favorite gluten-free blend to make these cookies suitable for gluten-sensitive friends.
Pumpkin Pie Spice Variation: Experiment with different spice blends, like chai or gingerbread spice, to turn these cookies into a new favorite holiday treat.
Maple Sweetening: Replace brown sugar with maple sugar or syrup for a wonderfully rich flavor that complements the pumpkin beautifully.

Make sure to check out my other festive recipes, like the charming turkey sugar cookies or the irresistible July Rice Krispie treats for more holiday baking inspiration!

Pumpkin Pie Cookies Recipe FAQs

What kind of pumpkin puree is best to use?
I recommend using canned pumpkin puree for convenience and consistency. However, if you have the time, homemade puree can add a fresher taste. Just be sure it’s pure pumpkin without added spices or sugars to achieve the best flavor.

How should I store leftover pumpkin pie cookies?
Store your pumpkin pie cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerating them can extend their freshness for up to a week. Just make sure they are sealed well to prevent them from drying out.

Can pumpkin pie cookies be frozen?
Absolutely! To freeze, layer your pumpkin pie cookies between pieces of wax paper in an airtight container. They can be frozen for up to 3 months. When you’re ready to enjoy them, simply let them thaw at room temperature, or pop them in the microwave for 10-15 seconds for a warm treat.

What should I do if my cookie dough is too sticky?
If you find your dough is sticking too much, try adding a bit more flour—about 1 tablespoon at a time—until it reaches a workable consistency. Just be careful not to over-mix, as this can affect the chewy texture you want in your cookies.

Are pumpkin pie cookies safe for pets?
While pumpkin can be beneficial for some pets, the other ingredients in pumpkin pie cookies, such as sugar and certain spices, aren’t safe for them. It’s best to keep these delicious cookies out of reach of pets and save them for human enjoyment.

What if I don’t have cream cheese for the cookie dough?
No worries! You can substitute cream cheese with mascarpone cheese for a different flavor that still works well in the cookie dough. Alternatively, a vegan cream cheese can also be a great option if you’re looking for dairy-free alternatives.