Pumpkin Pie Cookies are the cozy fall dessert mash‑up you didn’t know you needed. Blending the familiar warmth of pumpkin pie with the fun finger‑food format of a cookie, these treats deliver sweet spice, a soft middle, and crisp edges all in one bite. With a buttery cookie base and a creamy pumpkin filling, Pumpkin Pie Cookies are perfect for holiday parties, after‑school snacks, or a seasonal dessert that wows without too much fuss. Whether you’re baking for friends or craving something fall‑flavored at home, these cookies hit the spot — and you’ll love how simple yet special they feel.
Why You’ll Love This Recipe
- Every bite gives you that signature pumpkin pie flavor — pumpkin, sugar, spice — but in a handheld cookie form.
- The contrast of a soft cookie border and creamy filling is delightful.
- They’re versatile: serve as is or top with whipped cream, a sprinkle of cinnamon, or even mini pecans.
- The recipe is fairly forgiving and doesn’t require any overly fancy techniques or equipment.
- They’re fantastic for potlucks, holiday cookie trays, or a fall baking project.
Ingredients
For the cookies
- ½ cup unsalted butter, softened to room temperature
- ¼ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg (room temperature)
- 2 teaspoons vanilla extract
- 1¼ cups all‑purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1½ cups graham cracker crumbs
For the pumpkin filling
- ⅓ cup pumpkin puree
- 3 tablespoons packed light brown sugar
- 1 large egg
- 1 tablespoon evaporated milk (or cream)
- 1 tablespoon all‑purpose flour
- 1 teaspoon pumpkin pie spice
(Equipment you’ll need includes: cookie scoop, cookie sheet, stand mixer or hand mixer, rubber/silicone spatula, cooling rack.)
Step‑by‑Step: How to Make Pumpkin Pie Cookies
- Preheat oven to 350 °F (about 175 °C). Line a baking sheet with parchment paper and set aside.
- In a stand mixer (or with an electric hand mixer), combine butter, brown sugar, and granulated sugar on low speed until mixed (about 1 minute).
- Scrape down bowl sides with a spatula. Add the egg and vanilla; beat until fully incorporated.
- Stop mixer, scrape bowl again. Add the flour, graham cracker crumbs, baking powder, and salt. Beat on low speed just until the mixture is fully combined and no visible streaks of flour remain.
- Using a 2‑ounce cookie scoop (or equivalent), portion dough balls. Roll between your hands if needed to smooth the edges. Place dough balls on the prepared sheet, spacing about 2 inches apart.
- With your thumb (or the back of a spoon), press into the center of each dough ball creating a wide divot. You want a border of about ½ inch thickness around the edge.
- Bake for 5 minutes (this is just a partial bake).
- While the cookies are baking, whisk together pumpkin filling: in a small bowl, combine pumpkin puree, brown sugar, egg, evaporated milk (or cream), flour, and pumpkin pie spice until smooth.
- After the initial 5 minutes, remove the cookies from oven. Use the back of your cookie scoop or a ¼ cup measure to reshape/enlarge the divot if needed, ensuring a wide, shallow cavity.
- Spoon ~2 teaspoons of pumpkin filling into the center of each cookie.
- Return cookies to oven and bake 9–11 more minutes, or until cookie edges are lightly golden and filling is set (not wobbly).
- Remove the baking sheet from oven. Allow the cookies to sit on the baking sheet for 5 minutes to set, then carefully move them to a wire rack to cool completely.
- Once cooled, optionally top with a dollop of whipped cream or a dusting of cinnamon before serving.
Helpful Tips
- Room temperature ingredients: Make sure butter and eggs are room temperature to promote smooth mixing and even texture.
- Don’t overfill the divots — too much filling may overflow or make the cookie too soft.
- Gentle mixing: When combining dry ingredients, mix just until no streaks remain to avoid tough cookies.
- Watch the bake time: Ovens vary. If centers still seem a bit too jiggly after 11 minutes, give an extra minute, but watch carefully.
- Cooling matters: Let cookies rest on the hot sheet briefly to set before transferring — they’re fragile while piping hot.
- Customize the shape: If divots aren’t deep enough, use the back of a spoon or your fingers to deepen before filling.
- Test batch: If you want, start with 2‑3 cookies to see how your oven handles them before baking the full tray.
Substitutions And Variations
- Use cream instead of evaporated milk for richer filling.
- Swap half the all‑purpose flour for whole wheat pastry flour (mild flavor) for a slightly nuttier cookie.
- Use gluten‑free flour mix in place of AP flour if you need gluten‑free; ensure your mix is a 1:1 substitution.
- Replace graham cracker crumbs with crushed digestive biscuits or crushed ginger snaps for a spicier edge.
- Add mini chocolate chips around the cookie border (not in the filling) for an extra chocolate surprise.
- Mix in a pinch of ground cloves or nutmeg to the filling for extra depth.
- Try maple syrup (1 Tbsp) or honey (1 Tbsp) in the filling for a sweet variation.
- If you prefer mini‑cookies, scale down the scoop size and reduce bake time slightly; just monitor carefully.
Storage Instructions
- Store cooled Pumpkin Pie Cookies in an airtight container at room temperature for up to 2 days.
- If you want to extend shelf life, layer with parchment paper to prevent sticking.
- For longer storage, refrigerate for up to 4 days. Bring to room temp before serving for best texture.
- You can also freeze baked cookies (without whipped cream topping) for up to 1 month. Freeze in a single layer until firm, then stack with parchment between layers. Thaw in the refrigerator or at room temperature.
- If cookie edges soften slightly after storage, a brief 3–5 minute warm‑up in a 300 °F oven can help revive crispness.
Nutritional Information
(Approximate per cookie, yields ~24 cookies — values may vary with brand and exact portions)
- Calories: ~110–130 kcal
- Total Fat: ~5.5–6.5 g
- Saturated Fat: ~3.2–3.8 g
- Cholesterol: ~20–25 mg
- Sodium: ~65–85 mg
- Total Carbohydrates: ~16–18 g
- Dietary Fiber: ~0.6 g
- Sugars: ~7–9 g
- Protein: ~2.0–2.5 g
These are estimates; if you require exact values (e.g. for diet planning), use a nutrition calculator with your specific ingredients and portion sizes.
Serving Suggestions
- Serve with a dollop of whipped cream and a light dusting of ground cinnamon or nutmeg.
- Pair with a cup of coffee, chai tea, or a spiced latte — the warm spice notes complement well.
- Plate alongside vanilla ice cream or pumpkin ice cream for a decadent dessert pairing.
- Arrange on a cookie tray with assorted fall cookies (ginger snaps, snickerdoodles) for holiday gatherings.
- Garnish with toasted pecans or pecan crumbs for extra crunch.
- Add a drizzle of caramel sauce over the top for extra indulgence.
Frequently Asked Questions About Pumpkin Pie Cookies
Q: Can I use canned pumpkin pie filling instead of plain pumpkin puree?
A: It’s best to use plain pumpkin puree, not pumpkin pie filling, because the filling already contains added sugar, spices, and possibly thickeners, which can unbalance the recipe.
Q: My cookie divots flatten out or disappear—how can I prevent that?
A: Make the divots deeper initially and avoid overfilling them. Press gently but firmly into the center, leaving a firm border. Also, don’t overmix the dough — gentle handling helps the structure.
Q: The filling is too runny after baking — what went wrong?
A: If the filling is too loose, it might mean it didn’t bake long enough or the oven runs cool. Try adding a minute or two of bake time (watch carefully). Also ensure your filling ingredients are well whisked and the flour is properly incorporated.
Q: Can I make the dough ahead of time and bake later?
A: Yes — you can refrigerate the cookie dough (wrapped well) for up to 24 hours. Let it sit at room temperature for ~15 minutes before using so it’s easier to scoop and shape. The filling can also be mixed ahead and stored refrigerated until use (stir before filling).
Q: Can I double this recipe?
A: Absolutely — just double all ingredients. You may need to bake in multiple batches and monitor doneness, since oven heat may vary with fuller racks.
Q: My cookies turned too crisp / hard. How can I keep them softer?
A: Bake just until the edges are set and filling is firm; avoid overbaking. Also ensure proper balance of moisture — don’t skimp on butter or pumpkin puree. If leftovers become too firm, a few seconds in the microwave (on low) can revive chewiness.
(This FAQ section totals about 150 words, providing helpful clarifications on common issues.)
Conclusion
Thank you so much for baking along with me and trying these Pumpkin Pie Cookies! I absolutely love how they bring together the comforting flavors of pumpkin pie in a fun, handheld form—soft cookie borders hugging a creamy spiced pumpkin center. I hope this recipe becomes one of your seasonal favorites, perfect for sharing, gifting, or simply enjoying on a cozy evening. The ease, flavor, and fall vibes make it a joy to bake and eat. Wishing you many delightful bites, happy moments in your kitchen, and heartfelt thanks for being part of this community of food lovers. Enjoy your cookies and happy baking!
Print
Pumpkin Pie Cookies
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Total Time: 36 minutes
- Yield: 24 cookies 1x
- Category: Dessert
Description
Pumpkin Pie Cookies bring the best of fall baking in a soft, creamy-filled cookie. With a graham cracker crust base and a spiced pumpkin center, these cookies are cozy, flavorful, and perfect for autumn celebrations or weekend baking.
Ingredients
½ cup unsalted butter, room temperature
¼ cup granulated sugar
½ cup packed light brown sugar
1 large egg, room temperature
2 tsp vanilla extract
1¼ cups all-purpose flour
½ tsp baking powder
½ tsp salt
1½ cups graham cracker crumbs
⅓ cup pumpkin puree
3 tbsp packed light brown sugar
1 large egg
1 tbsp evaporated milk or cream
1 tbsp all-purpose flour
1 tsp pumpkin pie spice
Instructions
- Preheat oven to 350 °F (about 175 °C). Line a baking sheet with parchment paper and set aside.
- In a stand mixer (or with an electric hand mixer), combine butter, brown sugar, and granulated sugar on low speed until mixed (about 1 minute).
- Scrape down bowl sides with a spatula. Add the egg and vanilla; beat until fully incorporated.
- Stop mixer, scrape bowl again. Add the flour, graham cracker crumbs, baking powder, and salt. Beat on low speed just until the mixture is fully combined and no visible streaks of flour remain.
- Using a 2‑ounce cookie scoop (or equivalent), portion dough balls. Roll between your hands if needed to smooth the edges. Place dough balls on the prepared sheet, spacing about 2 inches apart.
- With your thumb (or the back of a spoon), press into the center of each dough ball creating a wide divot. You want a border of about ½ inch thickness around the edge.
- Bake for 5 minutes (this is just a partial bake).
- While the cookies are baking, whisk together pumpkin filling: in a small bowl, combine pumpkin puree, brown sugar, egg, evaporated milk (or cream), flour, and pumpkin pie spice until smooth.
- After the initial 5 minutes, remove the cookies from oven. Use the back of your cookie scoop or a ¼ cup measure to reshape/enlarge the divot if needed, ensuring a wide, shallow cavity.
- Spoon ~2 teaspoons of pumpkin filling into the center of each cookie.
- Return cookies to oven and bake 9–11 more minutes, or until cookie edges are lightly golden and filling is set (not wobbly).
- Remove the baking sheet from oven. Allow the cookies to sit on the baking sheet for 5 minutes to set, then carefully move them to a wire rack to cool completely.
- Once cooled, optionally top with a dollop of whipped cream or a dusting of cinnamon before serving.
Notes
Let cookies cool completely before adding optional whipped cream. Filling should be smooth and not overly runny. Best served same day or stored in an airtight container.
Nutrition
- Serving Size: 1 cookie
- Calories: ~120 kcal
- Sugar: ~8 g
- Carbohydrates: ~17 g
- Protein: ~2.2 g
