Introduction

These Simple Pumpkin Pie Cookies capture all the cozy flavors of autumn in a perfect bite-sized treat. Soft cookie dough meets a creamy pumpkin filling, making them a delightful dessert for any occasion. They are easy to prepare and sure to impress family and friends.

A close-up view of a soft cookie with three layers, placed on a white marbled surface. The bottom layer is a light golden brown cookie with a crumbly texture, the middle layer is a smooth, dark caramel-brown filling that looks rich and moist, and the top layer is a small dollop of white whipped cream with a fluffy texture, dusted lightly with cinnamon powder. Surrounding the main cookie are more cookies of the same kind and some cinnamon sticks in the background. One cookie has a bite taken out of it, showing the soft inside of the cookie layer. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cookie dough:

1 tsp vanilla extract
1/2 tsp salt
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 tbsp pumpkin pie spice
1 large egg yolk
6 oz unsalted butter (room temperature, about 70°F)
3 oz cream cheese (room temperature)
1/3 cup coarse sugar (for rolling)
2 2/3 cups all-purpose flour

Pumpkin filling:

1/2 cup pumpkin purée (pure pumpkin, not pie filling)
1/4 cup brown sugar
1 large egg
Pinch table salt
1/4 tsp vanilla extract
1/4 cup whole milk
1/2 tsp pumpkin pie spice

Instructions

Step 1: Preheat your oven to 350℉ (175℃) and line a cookie sheet with parchment paper. In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, and salt. Set aside.
Step 2: In a large mixing bowl, beat cream cheese, unsalted butter, granulated sugar, and packed brown sugar on medium-high speed until fluffy, about 3 minutes. Scrape down the bowl, then add egg yolk and vanilla extract, blending until incorporated.
Step 3: Gradually add the flour mixture in three parts, scraping the bowl as needed. Fold with a spatula to remove any dry spots. The dough will be thick.
Step 4: In a medium bowl, whisk together egg, brown sugar, salt, pumpkin pie spice, whole milk, pumpkin purée, and vanilla extract until smooth. Set aside.
Step 5: Scoop dough into 2-tablespoon portions and roll into balls. Roll each ball in coarse sugar, then arrange on the cookie sheet about 2 inches apart.
Step 6: Press down the center of each dough ball with a 1-tablespoon measuring spoon to form a well. Fill each well with 1 tablespoon of pumpkin filling.
Step 7: Bake for 14 to 17 minutes until cookies are set and lightly golden on the bottom. Transfer to a wire rack to cool completely before adding any toppings.
Step 8: Once cool, optionally top each cookie with whipped cream and sprinkle with pumpkin pie spice or cinnamon for extra flavor.

Tips & Variations

Use fresh pumpkin purée for the best flavor; avoid canned pie filling which is sweetened and spiced.
Let the dough and cream cheese reach room temperature for a smoother, easier-to-mix dough.
Try adding chopped pecans or walnuts to the filling for a crunchy texture.
If you prefer, substitute the whole milk with half-and-half for a richer pumpkin filling.
For a dairy-free version, use plant-based butter and cream cheese alternatives.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in a low oven or microwave to soften the pumpkin filling if desired. Add whipped cream just before serving.

How to Serve

A group of nine round cookies with a thick, light brown outer crust and a smooth, darker brown filling in the center, arranged on a white parchment paper over a black cooling rack, placed on a white marbled surface. Each cookie has three small dollops of white whipped cream piped along one side of the dark filling, dusted lightly with ground cinnamon. One cookie near the top left has a bite taken out, showing a soft inner texture. Around the cookies, there are several cinnamon sticks and small decorative pumpkins, a glass jar with cinnamon powder, and a pastry bag filled with white cream in the bottom left corner. The scene is warm and cozy with a mix of brown and white tones. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pure pumpkin purée?

It’s best to use pure pumpkin purée because canned pumpkin pie filling contains added sugars and spices that can alter the flavor and texture of the filling.

How do I prevent the cookies from spreading too much?

Make sure your butter and cream cheese are at room temperature but not too soft or melted. Chilling the dough briefly before baking can also help control spreading.