It's Wednesday, October 22nd, here in Austin, Texas. The air is crisp, the HEB is overflowing with pumpkins, and my kitchen is in full-on fall baking mode. I absolutely adore pumpkin pie, but I don't always want to commit to making (or eating!) an entire pie. These Pumpkin Pie Cookies are my perfect solution. If you're in the mood for even more pumpkin goodness, this Ultimate Pumpkin Coffee Cake is another can't-miss recipe this time of year.
They are the most delightful, portable bite of the real thing: a soft, buttery, spiced cookie rolled in crunchy sugar that acts as the "crust," holding a well of rich, creamy, perfectly set pumpkin pie custard. They are the perfect treat for the season, and they vanish every time I make them. I love serving them after a cozy dinner like Easy Pumpkin French Toast or next to a batch of Pumpkin Spice Latte Cake for a dessert spread that's unapologetically autumn.
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Tested in my Austin kitchen: The key to these cookies is the "well" for the filling. You must press the indent deep and wide (I use a 1-tablespoon measuring spoon) to hold enough filling. My first batch was too shallow, and the filling bubbled right over the top. A deeper well makes for a perfect, two-bite "pie."
A Two-Bite Thanksgiving Treat
This recipe is a true hybrid, combining the best of two worlds. The cookie dough itself is enriched with cream cheese, which keeps it incredibly soft and tender, with a slight tang that balances the sweetness. The filling isn't just a dab of jam; it's a real, quick, homemade pumpkin custard that bakes and sets right inside the cookie. They are the perfect, elegant addition to a holiday dessert platter or a cozy treat with a cup of coffee.
Why You'll Love This Recipe
- The Best of Both Worlds: It's a soft, chewy cookie and a miniature pumpkin pie all in one delicious bite.
- Real Custard Filling: The center isn't just a pumpkin-flavoured jam; it's a real, egg-set pumpkin custard that tastes just like pie.
- Amazing Texture: The cookie itself is rolled in coarse turbinado sugar, giving it a delightful, crunchy exterior that contrasts perfectly with the soft cookie and creamy filling.
- Perfect for Fall: The ultimate portable treat for a Thanksgiving platter, a fall party, or a Halloween gathering.
Ingredients
Here's what you'll need for these perfect little pies. For the full list with precise measurements, see the recipe card at the end of the post!
For the Cookie Dough
- Flour: All-purpose flour, spooned and leveled.
- Spice: Pumpkin pie spice.
- Salt: Just a half teaspoon of kosher salt to balance the sweetness.
- Fats: A combination of brick-style cream cheese and unsalted butter, both softened to room temperature. This is essential!
- Sugars: A mix of granulated sugar and packed light brown sugar.
- Binders & Flavour: A large egg yolk (at room temperature) adds richness without making the cookie too cakey, plus pure vanilla extract.
- Rolling Sugar: Coarse sugar (like turbinado or sanding sugar) is a must for that crunchy outer crust.
For the Pumpkin Filling
- Egg: One large egg, at room temperature.
- Sugar: Packed brown sugar for a molasses note.
- Spice: A pinch of table salt and more pumpkin pie spice.
- Milk: Whole milk provides the best creamy texture.
- Pumpkin: 100% pure pumpkin puree (NOT pumpkin pie filling).
- Flavour: Pure vanilla extract.
For Serving (Optional)
- Whipped Cream: For a classic dollop on top.
How to Make Pumpkin Pie Cookies
This is a simple process: make the dough, make the filling, then form and bake. The key is using room temperature ingredients for the dough!
Step 1: Prepare the Cookie Dough
First, preheat your oven to 350°F (177°C). Line a large cookie sheet (a half-sheet pan) with parchment paper.
In a medium bowl, whisk together the all-purpose flour, pumpkin spice, and salt.
In a separate large bowl (or the bowl of a stand mixer fitted with the paddle attachment), add the room-temperature cream cheese, butter, granulated sugar, and brown sugar. Beat on medium-high speed for about 3 minutes, scraping down the sides as needed, until the mixture is light, fluffy, and pale.
Add the room-temperature egg yolk and vanilla extract. Blend until it's just incorporated.
With the mixer on low, add the flour mixture in 3 additions. Mix until the dough just comes together and the flour has disappeared. The mixture will be thick and soft.
Step 2: Prepare the Pumpkin Filling
This is the easy part. In a medium bowl, combine all the filling ingredients (egg, brown sugar, salt, pumpkin spice, milk, pumpkin puree, and vanilla). Whisk until it's completely blended and smooth. The filling will be quite liquid, like a thin custard-this is correct! Set it aside.
Step 3: Fill and Bake the Cookies
Place the coarse sugar for rolling in a shallow bowl. Using a medium cookie scoop (about 2 tablespoons or 36g each), roll the dough into 20-24 balls. Roll each dough ball in the coarse sugar to get a thick, sparkly coat.
Place the coated balls on the prepared cookie sheet, about 2 inches apart. Now, for the "well": I use a 1-tablespoon round measuring spoon for this. Press the back of the spoon firmly down into the center of each dough ball to create a deep, wide well.
Carefully fill each well with about 1 tablespoon of the prepared liquid pumpkin filling. Fill it just to the rim of the indent.
Step 4: Bake and Cool
Bake for 14 to 17 minutes. The cookies are done when they are set and the bottoms are just starting to turn a light golden brown. The filling will be puffed up but set (it will settle and dimple slightly as it cools, just like a real pie!).
Let the cookies cool on the baking sheet for 5-10 minutes-they are delicate while warm. Then, transfer them to a wire rack to cool completely. Repeat the process with any remaining dough.
When ready to serve, you can add an optional dollop of whipped cream and a tiny sprinkle of extra pumpkin pie spice.
Common Mistakes to Avoid
- Using Cold Ingredients: If your cream cheese, butter, or egg yolk are cold, the cookie dough will be lumpy and dense, not soft and tender.
- Making a Shallow Well: A shallow indent (like one from your thumb) is not enough. The liquid filling will bubble up and spill over, making a sticky mess. You must use a tool (like a 1-tbsp measure) to press a deep, wide well.
- Over-baking: These cookies are best when soft and chewy. If you bake until the tops are golden brown, the cookie will be dry and hard. Pull them when the bottoms are just light golden.
- Using Pumpkin Pie Filling: Do not use canned pumpkin pie filling for the custard. It is already sweetened and spiced, and the texture won't be right. You must use 100% pure pumpkin puree.
Tips and Tricks for Success
- Room Temp is Key: I'll say it one more time! Set your cream cheese, butter, and egg yolk out on the counter for at least an hour before you start. It's the most important step for the cookie's final texture.
- The Right "Well" Tool: A 1-tablespoon round metal measuring spoon is the perfect tool. It creates a clean, deep, wide indent. A thumb is too small and irregular.
- Trust the Liquid Filling: The filling will look very thin, like watery milk. This is correct! A classic custard filling relies on eggs to set. As the experts at The Incredible Egg explain, the egg proteins coagulate when heated, which is what will turn your liquid filling into a perfectly set, creamy "pie" in the oven.
- Use Coarse Sugar: Rolling the dough balls in turbinado or sanding sugar is what gives these cookies their magical, crunchy exterior. Don't skip this!
Variations
This recipe is a perfect fall classic, but you can always add a twist!
- Add Nuts: Fold 1 cup of finely chopped, toasted pecans or walnuts into the cookie dough at the end for a nutty "crust."
- Add a Glaze: Instead of whipped cream, drizzle the cooled cookies with a simple maple glaze (1 cup powdered sugar + 2 tablespoon maple syrup + 1 teaspoon vanilla).
- Different Filling: This cookie base is also amazing with a pecan pie filling (mix 1 egg, ¼ cup brown sugar, ½ cup finely chopped pecans, 1 tablespoon melted butter).
How to Serve
These Pumpkin Pie Cookies are the star of any fall dessert platter.
- They are a must for a Thanksgiving or Christmas cookie exchange.
- Serve them chilled (straight from the fridge) with a tiny dollop of stabilized whipped cream and an extra dash of pumpkin pie spice or cinnamon.
- They are the perfect accompaniment to a hot Pumpkin Spice Latte or a cup of black coffee.
Make Ahead and Storage
- Make Ahead: You can make the cookie dough and chill it for up to 3 days. The pumpkin filling can be whisked together and stored in an airtight container in the fridge for up to 2 days. When ready, just scoop, roll, fill, and bake!
- Storage: Because the filling is a milk/egg-based custard, these cookies must be stored in an airtight container in the refrigerator. They will keep beautifully for up to 5 days.
- Freezing: You can freeze the baked, cooled cookies in a single layer on a baking sheet, then transfer them to a freezer-safe container for up to 3 months. Thaw in the refrigerator.
Recipe Notes / What I Learned
When I first tested this recipe, I was deeply skeptical of the filling. It seemed way too thin, like I had missed an ingredient. I almost didn't bake them, thinking it would all spill out. But trust the process! It's a true custard, and it bakes and sets perfectly in the oven. Don't be tempted to add flour or cornstarch to it-it doesn't need it!
Nutrition Snapshot
Estimated Nutrition Per Cookie (assuming 24 cookies): ~195 calories · 2g protein · 22g carbs · 11g fat (This is an approximation and can vary based on the exact size of your cookies.)
Pumpkin Pie Cookie Recipe
Equipment
- Cookie sheet
- Parchment paper
- Large mixing bowl
- Stand mixer or electric mixer
- Medium bowl
- Whisk
- Spatula
- Medium cookie scoop (2 tbsp)
- 1 tablespoon measuring spoon
- Wire rack
Ingredients
Group: 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)
Group: For the pumpkin filling
- 1 large egg room temperature
- ¼ cup packed brown sugar (56g)
- pinch table salt
- ½ teaspoon pumpkin spice
- ¼ cup whole milk (2oz)
- ½ cup pumpkin puree
- ¼ teaspoon vanilla extract
Group: For serving (optional)
- whipped cream
Instructions
- Preheat oven to 350℉. Line a cookie sheet with parchment paper and set aside.
- 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.
- Combine all apple filling ingredients in a medium bowl. Whisk until blended. Set aside.
- 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.
Notes
Nutrition
FAQs
Can I use fresh pumpkin puree instead of canned?
Yes, but make sure your homemade roasted pumpkin puree is very thick and smooth. If it's watery, it can affect the set of the filling. Canned 100% pure pumpkin is very consistent and works perfectly here.
Do I have to refrigerate these cookies?
Yes. Because the filling contains milk and eggs and is baked into a custard, these cookies are not shelf-stable. They must be stored in the refrigerator for safety.
Can I make these gluten-free?
Yes! The filling is naturally gluten-free. For the cookie dough, substitute a high-quality 1-to-1 gluten-free baking blend (one that contains xanthan gum) for the all-purpose flour.
