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Calling all pumpkin pie lovers who are also into crispy on the edges, chewy in the middle, well spiced cookies! I spent months perfecting this Pumpkin Pie Cookie recipe and I’m finally ready to share this delightful recipe with you. I know you’re going to love these cookies as much as we do! 🧡
Spiced Pumpkin Pie Cookies
Have you heard of Crumbl cookies? Their little cookie shops have popped up everywhere the last few years. The cookies are enormous and often topped with swirls of buttercream and things like blueberry pie filling. The seasonally themed selection of 120 different flavors changes frequently.
Personally, I don’t pick up a lot of store-bought or bakery-made desserts since I already bake regularly for my family and readers. I’ve only tried a few of their cookies over the years but LOVE the idea behind the inspired recipes.
That’s where I got the idea for these big, chewy thumbprint styled cookies filled with real pumpkin pie filling. The cookie dough and filling are both loaded with warm, aromatic pumpkin spice. And they’re great with or without the traditional Cool Whip topping!
Ingredients Overview
For the cookie dough:
- all-purpose flour
- pumpkin spice (store-bought or homemade)
- table salt
- cream cheese at room temperature
- unsalted butter at room temperature
- granulated sugar
- light brown sugar
- one egg yolk
- vanilla extract
- coarse sugar for rolling
For the pumpkin filling:
- one large egg
- brown sugar
- table salt
- pumpkin spice
- whole milk
- canned pumpkin puree
- vanilla extract
- whipped cream or Cool Whip for serving (optional)
How to make Pumpkin Pie Cookies
Our easy to follow recipe is divided into three simple steps.
First, prepare the cookie dough:
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.
- Whisk together the flour, pumpkin spice and salt. Set aside.
- Combine the cream cheese, butter and sugars. Using an electric hand or stand mixer beat on medium-high until the mixture is fluffy. Add the egg yolk and vanilla.
- Add the flour mixture in three additions. Blend until incorporated.
2. Next, prepare the pumpkin pie filling:
- Combine the filling ingredients in a medium bowl. Whisk until blended. Set aside.
3. Roll into balls, fill and bake:
- Form the dough into 2-tablespoon balls (36 grams each). Roll the cookie dough balls in coarse sugar and place on the prepared cookie sheet.
- Using a 1 tablespoon measuring spoon (or the bottom of a medicine cup like the one that comes with Pepto Bismol) press down on the dough ball to create a well in the center of each cookie. Fill the wells with about 1 tablespoon of the prepared filling.
- Bake for 14 to 17 minutes or until the cookies are just set and the bottom is light golden brown. Transfer to a wire rack to cool completely.
4. Serving:
- These cookies are pretty incredible served slightly warm or at room temperature. If desired, top with a swirl of Cool Whip or whipped cream just before serving. Sprinkle a little extra pumpkin spice or cinnamon over the whipped cream and enjoy!
Storing and Freezing
For great pumpkin pie flavor, these cookies are best served at room temperature. Store the cookies in an airtight container for up to three days at room temperature.
If you need longer storage I recommend refrigerating the cookies in an airtight container. Allow them to come to room temperature before serving.
Finally, for best results, only add whipped cream to the cookies you plan to serve immediately.
To freeze these cookies seal in an airtight container with wax paper between the cookie layers.
Recommended Tools
Using a basic kitchen scale (affiliate link) makes forming these cookies super easy. I measure the dough balls to 36 grams each for a yield of 23 (three-inch) cookies.
A medium cookie scoop (affiliate link) also makes forming the 2-tablespoon dough balls quick and easy.
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Pumpkin Pie Cookies
Our thick and chewy Pumpkin Pie Cookies are a real treat. They’re crispy on the bottom and sides with a soft chewy middle. The pumpkin filling kind of melts in your mouth making for the perfect bite.
These chewy pumpkin cookies look like mini pumpkin pies but have a flavor all their own. If you love cookies, pumpkin spice and pumpkin pie, you’re going to LOVE these cookies!
Pumpkin Pie Cookie Recipe
Ingredients
For the cookie dough:
- 2 ⅔ cups all-purpose flour (337g)
- 1 tablespoon pumpkin spice
- ½ teaspoon salt
- 3 oz cream cheese room temperature (86g)
- 12 tablespoons unsalted butter room temperature (6oz)
- ½ cup granulated sugar (110g)
- ½ cup brown sugar packed (112g)
- 1 large egg yolk room temperature
- 1 teaspoon vanilla extract
- ⅓ cup coarse sugar for rolling (78g)
For the pumpkin filling:
- 1 large egg room temperature
- ¼ cup brown sugar (56g)
- pinch table salt
- ½ teaspoon pumpkin spice
- ¼ cup whole milk (2oz)
- ½ cup pumpkin puree (122g)
- ¼ teaspoon vanilla extract
- whipped cream for serving (optional)
Instructions
- Preheat oven to 350℉. Line a cookie sheet with parchment paper and set aside.
Prepare the cookie dough:
- Whisk together the flour, pumpkin spice and salt. Set aside. In a large mixing bowl combine the cream cheese, butter and sugars. Beat on medium-high until the mixture is fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl and blend again. Add the egg yolk and vanilla. Blend until incorporated.
- Add the flour mixture in 3 additions, scraping down the sides of the bowl as needed. Fold a few times with a spatula to ensure there are no dry pockets left. The mixture will be thick.
Prepare the filling:
- Combine all the filling ingredients in a medium bowl. Whisk until blended. Set aside.
Fill and bake the cookies:
- Roll the dough into 2 tablespoon balls (36g each) using a medium cookie scoop. Roll each dough ball in coarse sugar to coat. Place on the prepared cookie sheet about 2 inches apart. Continue until the cookie sheet is filled.
- Using a 1 tablespoon measuring spoon, press down on the dough balls to create a well in the center of each cookie. Fill each well with 1 tablespoon of the prepared filling.
- Bake for 14 to 17 minutes or until the cookies are set and the bottom is light golden brown. Transfer to a wire rack to cool completely.
- Repeat with remaining cookie dough ensuring the cookie sheet is cooled before adding the dough balls.
- When ready to serve, pipe or dollop whipped cream on top each cookie (optional). Sprinkle with additional pumpkin pie spice or cinnamon and enjoy.
Recipe Notes
- To make the well in the cookie dough ball you can also use the bottom of a plastic medicine cup like the one that comes with Pepto Bismol (not that you’ll need Pepto after eating these cookies 🤣)
- Only add whipped cream to the cookies you plan to serve immediately.
- Store leftover cookie in an airtight container at room temperature for up to 3 days. Refrigerate for longer storage. Bring to room temperature before serving for the best flavor.
- Freeze well sealed in an airtight container. Use wax paper between cookie layers
Nutrition
Other Great Pumpkin Recipes
We love all things pumpkin this time of year. If you’re looking for a quick and easy treat to satisfy your pumpkin craving, try these adorable Pumpkin Puff Pastry hand pies.
Easy Pumpkin Pie Smoothie
A healthy slice of pumpkin pie in a cool and creamy smoothie.
View this Recipe
Spiced Pumpkin Cheesecake
New York style spiced Pumpkin Cheesecake with loads of pumpkin flavor from the pumpkin puree and pumpkin spice. A holiday showstopper!
View this Recipe
Spiced Pumpkin Oatmeal Cookies
These delicious cookies have it all with plenty of pumpkin flavor, loads of warm spices and a terrific texture and chewiness.
View this Recipe
Lynn B.
These are good. I did add orange zest (from 1 orange) to the cookie dough. Tasted even better.
Tricia Buice
Thanks Lynn. Love the addition of orange zest… brilliant!
Janet C
These were the most fiddly cookies I’ve ever made. I measured everything correctly, but I think the dough was too dry and crumbly. It took a lot of effort to mold the dough. I finally had some success after adding a bit of water to the dough and baking them in a muffin tin. They tasted great though and looked very cute. I doubt if I’ll try these again, but if I do I’ll add the whole egg to the dough instead of just the yolk and maybe some water too.
Tricia Buice
I appreciate the feedback Janet but I do not recommend altering the recipe with water and a whole egg. This recipe works really well as written unless you add too much flour or if your butter and cream cheese is not soft enough. It has been tested over and over again and not just by me. We have several 5-star reviews and my videographer made the Apple Pie version as well. I successfully used this base recipe to make several other cookie recipe variations. I KNOW it works perfectly. I hope you’ll try again.
Mel
I followed this recipe exactly, and all my cookies were super cracked and couldn’t form a solid well, so all the filling just ran out. It’s like the dough didn’t have enough “glue”. Is one yolk only really all the dough is supposed to have?
Tricia Buice
Sorry you had trouble Mel. The recipe is correct as written, 1 yolk and cream cheese are the “glue”. I’ve made 4 variations of this recipe using the same base and made all the recipes multiple times. This recipe works so I don’t know where you went wrong. Sorry you had trouble but hopefully you’ll try again. Make sure you’re not over measuring the flour.
Janet C
Same with me. ☹️
Carolina
Hi there I have a tons of canned condensed milk and evaporated milk laying around. Can i use either one of those instead? And trying to save money, would it be possible to not use cream cheese? Thanks!
Tricia Buice
Hi Carolina. Yes you can substitute evaporated milk for the whole milk in the filling. I have not tested these cookies without cream cheese. I believe it would be a mistake to leave it out as it’s very important to the texture of the cookies. I think they’ll spread way too much to hold a shape without the cream cheese. Also, I have not tested this recipe using sweetened condensed milk in the filling. If you do use it I would skip the brown sugar. Good luck!
Joyann Harewood-smith
Can you possibly use an apple pie filling to make an apple pie cookie
Tricia Buice
Hi Joyann. I think it will work but will probably be a lot sweeter. You’ll also need to dice the filling so the apples will be much smaller. If the filling is super sweet, it may bubble over the sides of the cookies. So all that to say that I have not tested these cookies using canned apple pie filling. May be worth a try!
Joyann Harewood-smith
Thank you I’m trying them tonight with real apple pie from scratch filling. I’ll keep you posted.
Sandy S
Wonderful recipe! I love pumpkin pie but it’s overwhelming at times so this is just perfect! Great taste and such Lucious pumpkin taste. So much like the Holiday! Thanks for sharing!
Tricia Buice
Thank you so much for the feedback Sandy. I’m so happy you enjoyed the cookies.
Ng
These cookies are DELICIOUS!! It’s like a little pumpkin pie in your hand! They are not hard to make once you get in to it. I love the moderately spiced cookie dough. I made them just a little bit smaller and didn’t roll them in sugar (just my personal preference). After rolling them into a ball I flattened them slightly to help make a rounder looking cookie. Be sure to make the well deep enough for the pie filling but don’t overfill it. Plus I baked them a few minutes longer to make sure the cookie was baked, look for a light golden browning at the bottom edge of the cookie. I let them sit on the cookie sheet for 2 minutes after pulling them out before transferring to a wire rack. This will be one of my favorite holiday cookie recipe! Thank you!
Tricia Buice
Thank you for the feedback! We truly appreciate you taking the time to comment. Bravo!
Frieda Olvesen
These cookies are delicious. I will be making them a part of my favorite recipes. Delicious 🎃
Tricia Buice
Thank you Frieda! I’m so glad you liked them. We do too 😁
Melanie Conger
Hello,
Can I pre-make the dough and pumpkin filling the night before, refrigerate and bake the next day?
Tricia Buice
Hi Melanie. Yes you can! Leave the cookie dough out for at least 30 minutes so it comes to room temperature. The dough may split if it’s too cold when you make the well in the center. Enjoy!
Arin
Hi! I’m really wanting to try this recipe but over half my family is gluten free. Have you tried subbing the AP flour with GF flour?
Tricia Buice
Hi Arin. I have not but I think it’s worth a try. Good luck!
Kristin
These were insanely good! This might just be my new favorite pumpkin recipe for Fall.
Tricia Buice
Thank you Kristin! I’m thrilled you tried these cookies. I LOVE them too 😉 Thanks for taking the time to comment.
Tina W
If you plan to give these as little take home gifts you could always make a small recipe of whipped white chocolate ganache and add a bit of vanilla to it. Then pipe it on with your choice of frosting tip. It would make them a bit more stable to do ahead of time. 😉
Tricia Buice
Thanks for the great tip Tina. Happy holidays!
Diana
These were a big hit. Delicious
Tricia Buice
Thank you Diana! I’m so glad you enjoyed them.
Maddy
Super great recipe!!
Tricia Buice
Thank you Maddy! I’m so thrilled you enjoyed them.
Laura
Hi Tricia!
I’m wondering how I can make this dough dairy free due to an allergy. Any suggestions for replacing the cream cheese and butter in the dough? Thanks!
Tricia Buice
Hi Laura. I’m so sorry for your allergy. I would use Earth Balance vegan butter as a replacement for the regular butter. Kate Hill Vegan Cream Cheese has a pretty good rating as an exchange for regular cream cheese. Also, you can exchange the regular milk in the filling for your favorite non-dairy milk. I think it’s worth a try and I’d be very excited to hear how they turn out for you. Let us know if you make them!
Melody A Fuhrman
These cookies are awesome! Little hand held pies. The family & neighbors love them. I’m ready for fall y’all.
Tricia Buice
Thanks Melody! I’m already thinking about all things pumpkin (haha). Have a great season of family, fun and baking! 😁
Jolene
I made these cookies and this was a hit with everyone. I like trying new recipes and gave this one a try. Thank you for this.
Tricia Buice
Thank you Jolene! We truly appreciate your feedback.