Pumpkin Pie Cookie

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!

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

Prep Time: 30 minutes mins

Cook Time: 15 minutes mins

Total Time: 45 minutes mins

Yield: 23

Course: Dessert

Author: Tricia

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5 from 1 vote

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Thick and chewy well spiced cookies with a crisp bottom and smooth, silky pumpkin pie filling. These big cookies have a great big flavor and are a terrific addition to any holiday table!

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

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 184kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 70mg | Potassium: 53mg | Fiber: 1g | Sugar: 15g | Vitamin A: 1088IU | Vitamin C: 0.3mg | Calcium: 22mg | Iron: 1mg