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–+ servings
Pumpkin Pie Cookie

Pumpkin Pie Cookies That Taste Like Fall in Every Bite

These Pumpkin Pie Cookies combine cozy pumpkin spice flavors with a chewy texture for a delightful treat.
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Prep Time 15 minutes
Cook Time 17 minutes
Cooling Time 10 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 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
For the Pumpkin Filling
  • 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
Optional Topping
  • 1 cup whipped cream for serving

Equipment

  • Mixing Bowl
  • Cookie scoop
  • Baking sheet
  • Parchment Paper

Method
 

Step‑by‑Step Instructions for Pumpkin Pie Cookies
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, whisk together flour, pumpkin spice, and salt. In another bowl, beat cream cheese, butter, and granulated sugar together. Add egg yolk and vanilla, then mix in dry ingredients.
  3. In another bowl, whisk together egg, pumpkin puree, brown sugar, salt, milk, and vanilla extract until smooth.
  4. Roll cookie dough into balls and roll in coarse sugar. Arrange on the baking sheet, spacing them out.
  5. Press a well into each dough ball and spoon in the pumpkin filling.
  6. Bake for 14 to 17 minutes until golden and set. The centers should be slightly soft.
  7. Cool on the baking sheet for a few minutes, then transfer to a wire rack. Serve warm or at room temperature.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 35mgSodium: 100mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Avoid over-mixing dough for chewy texture. Store cookies in an airtight container at room temperature for up to three days.

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