Pumpkin Pie Cookies with Cream Cheese Pumpkin Filling and Whipped Topping Recipe
These Pumpkin Pie Cookies combine a buttery, soft cookie base with a luscious, no-bake pumpkin pie filling, topped off with a dollop of whipped cream and a sprinkle of warm spices. Perfect for fall celebrations or anytime you crave a bite of pumpkin pie in a fun, handheld form.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 15 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Cookie Base
- 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
For the No-Bake Pumpkin Filling
- 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
Topping
- Whipped cream (store-bought or homemade)
- Optional: pinch of cinnamon or nutmeg
Instructions
- Make the Cookie Dough: Cream the softened butter and granulated sugar in a large bowl using a hand or stand mixer on medium speed until the mixture is light and fluffy, about 2–3 minutes. Add the egg and vanilla extract, then beat until smooth. In a separate bowl, whisk together the all-purpose flour and salt. Gradually incorporate the dry ingredients into the wet mixture, mixing until a soft dough forms. Cover the dough and refrigerate it for 30 minutes to firm up.
- Shape and Bake the Cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop the chilled dough into 1.5-tablespoon portions and roll each into balls. Place the dough balls 2 inches apart on the prepared baking sheet. Flatten each ball slightly and use a teaspoon or your thumb to press a well into the center of each cookie. Bake the cookies for 10–12 minutes until the edges just start turning golden. If the centers puff during baking, gently re-press the wells with the teaspoon while the cookies are still warm. Transfer cookies to a wire rack and allow them to cool completely.
- Make the Pumpkin Filling: In a medium bowl, beat the softened cream cheese until smooth using a mixer. Add the canned pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, heavy cream, and vanilla extract. Mix on medium speed until the filling is smooth, light, and well combined. Refrigerate the mixture for at least 30 minutes to firm it up slightly before use.
- Assemble the Cookies: Once the cookies have cooled and the pumpkin filling has chilled, spoon or pipe the pumpkin filling into the well in the center of each cookie. Top each cookie with a swirl or dollop of whipped cream. Optionally, garnish with a pinch of cinnamon or nutmeg for added flavor and presentation.
Notes
- Ensure the butter and cream cheese are softened to room temperature for easier mixing and a smoother texture.
- Do not overbake the cookies; they should have slightly golden edges and a soft center.
- For a dairy-free version, substitute butter, cream cheese, and heavy cream with plant-based alternatives.
- Cookies are best served the same day but can be stored in an airtight container in the refrigerator for up to 3 days.
- Use canned pumpkin puree, not pumpkin pie filling, to control the sweetness and spices in the filling.
Keywords: pumpkin pie cookies, pumpkin cookies, fall cookies, pumpkin dessert, no-bake pumpkin filling, easy pumpkin cookies, holiday cookies
