Introduction

These Pumpkin Pie Cookies combine the best of both worlds: a soft, buttery cookie base filled with a creamy, spiced pumpkin filling. Perfect for fall gatherings or any time you crave a festive treat without baking a whole pie.

A close-up of a small tart held by a woman's hand shows three layers: the outer crumbly light brown crust with a rough texture, the smooth deep orange pumpkin filling in the center, and a swirl of white whipped cream dusted with light brown spice on top, shaped like a flower. In the background, more tarts with the same layers are placed on a round white plate with a white marbled surface underneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
1 large egg
2 tsp vanilla extract
2 1/2 cups all-purpose flour
1/2 tsp salt
1 cup canned pumpkin puree (not pie filling)
1/3 cup brown sugar
1 tsp pumpkin pie spice
1/4 tsp cinnamon
1/4 cup cream cheese, softened
2 tbsp heavy cream
1/2 tsp vanilla extract
Whipped cream (store-bought or homemade), for topping
Optional: pinch of cinnamon or nutmeg for garnish

Instructions

Step 1: Make the cookie dough by creaming the softened butter and sugar in a large bowl using a hand mixer or stand mixer on medium speed until light and fluffy, about 2–3 minutes. Add the egg and vanilla extract, beating until smooth. In a separate bowl, whisk together the flour and salt. Gradually add the dry mixture to the wet ingredients and mix until a soft dough forms. Cover and refrigerate the dough for 30 minutes.
Step 2: Shape and bake the cookies by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper. Scoop dough into 1.5-tablespoon portions and roll into balls. Place the balls 2 inches apart on the baking sheet. Flatten each ball slightly and press a teaspoon or your thumb into the center to create a well. Bake for 10–12 minutes until the edges are just turning golden. If the centers puff during baking, gently re-press the wells while the cookies are still warm. Transfer to a wire rack to cool completely.
Step 3: Make the pumpkin filling by beating the softened cream cheese in a medium bowl until smooth. Add the pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, heavy cream, and vanilla extract. Mix on medium speed until the filling is smooth and light. Chill in the refrigerator for at least 30 minutes to firm up slightly before using.
Step 4: Assemble the cookies by spooning or piping the pumpkin filling into each cookie’s center well once the cookies are fully cooled and the filling is chilled. Top each cookie with a swirl or dollop of whipped cream. Optionally, sprinkle with a pinch of cinnamon or nutmeg for garnish.

Tips & Variations

Chill the cookie dough thoroughly before baking to prevent spreading and maintain the cookie shape with wells.
Use a piping bag with a star tip for a decorative finish when adding the pumpkin filling or whipped cream.
For an extra crunch, sprinkle chopped pecans or walnuts on the filling before adding whipped cream.
If you prefer a sweeter filling, add a little more brown sugar to taste.

Storage

Store assembled cookies in an airtight container in the refrigerator for up to 3 days. Because of the cream cheese filling, these cookies are best kept chilled. If stored separately, keep baked cookies at room temperature in an airtight container for up to 5 days and the filling refrigerated. Reassemble before serving. Let refrigerated cookies sit at room temperature for 10 minutes before eating for best texture.

How to Serve

The image shows a small dessert with three layers. The bottom layer is a thick, rough-textured light brown crust shaped in a round, slightly raised edge form. The middle layer is a smooth, bright orange pumpkin filling sitting flat within the crust. The top layer is a small swirl of white whipped cream placed in the center of the pumpkin filling, sprinkled lightly with brown cinnamon powder. One of the desserts in the front is on a white, softly scalloped plate and has a bite taken out of it, showing the orange filling inside. In the background, more desserts are visible on a white plate, all placed on a wooden surface with a white marbled texture surrounding it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade pumpkin puree for the filling?

Yes, homemade pumpkin puree works well in this recipe. Make sure it’s well-drained so the filling isn’t too watery.

Can these cookies be frozen?

You can freeze the baked cookie bases without filling them. Freeze in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 2 months. Thaw before adding the filling and serving for best results.