If you love the cozy, spiced flavors of fall but want something a little different than your usual pie, then this Pumpkin Pie Cookie Recipe is going to be your new obsession. These cookies capture all the warmth and creamy texture of classic pumpkin pie and roll it into a soft, chewy bite that feels like a hug on a chilly day. Perfect for sharing, gifting, or sneaking a few when no one’s watching, this recipe is guaranteed to bring seasonal joy to your kitchen in the most delicious way.

Pumpkin Pie Cookie Recipe - Recipe Image

Ingredients You’ll Need

Gathering these ingredients is like bringing together a cozy symphony of flavors and textures. Each one plays a vital role — from the rich cream cheese adding moisture and tang, to the pumpkin spice that weaves that unmistakable autumn magic through every bite.

All-purpose flour (2 ⅔ cups / 337g): The sturdy base for our cookie dough, providing structure and chewiness.
Pumpkin spice (1 tbsp): A blend of cinnamon, nutmeg, and clove that creates that unmistakable fall flavor.
Salt (½ tsp): Balances sweetness and enhances all the spices.
Cream cheese (3 oz / 86g, room temperature): Adds delightful creaminess and keeps cookies tender.
Unsalted butter (12 tbsp / 6 oz, room temperature): Ensures richness and that melt-in-your-mouth texture.
Granulated sugar (½ cup / 110g): Sweetens and helps with cookie browning.
Brown sugar, packed (½ cup / 112g): Adds moisture and a deep caramel note.
Large egg yolk (1, room temperature): Binds ingredients and makes the cookies soft.
Vanilla extract (1 tsp): Lifts the flavors with its warm, sweet aroma.
Coarse sugar (⅓ cup / 78g, for rolling): Gives the cookies a delightful, sparkly crunch on the outside.
Large egg (1, room temperature): Used in the pumpkin filling for richness.
Brown sugar (¼ cup / 56g): Sweetens the filling and deepens its flavor.
Table salt (pinch): Maintains balance in the pumpkin filling.
Pumpkin spice (½ tsp): Infuses the filling with that signature spicy warmth.
Whole milk (¼ cup / 2 oz): Keeps the filling creamy and perfectly spreadable.
Pumpkin puree (½ cup / 122g): The star ingredient, bringing smooth, mellow sweetness and beautiful color.
Vanilla extract (¼ tsp): Amplifies the flavors in the filling for a luscious taste.
Whipped cream (optional): The final touch, adding lightness and extra indulgence when serving.

How to Make Pumpkin Pie Cookie Recipe

Step 1: Preheat and Prepare Your Workspace

Start by preheating your oven to 350℉ to get things ready for baking. Line a cookie sheet with parchment paper—this ensures your cookies won’t stick and makes cleanup a breeze. Having everything set up now means no rushing when the dough is finally ready.

Step 2: Mix the Dry Ingredients

Whisk together the all-purpose flour, pumpkin spice, and salt in a bowl. This step is important to evenly distribute the spices and salt so every cookie gets just the right amount of flavor and balance. Set this aside for later.

Step 3: Make the Cookie Dough Base

In a large bowl, cream together the room-temperature cream cheese, butter, granulated sugar, and brown sugar with an electric mixer on medium-high until fluffy and light—about 3 minutes. Don’t forget to scrape down the sides so everything blends perfectly. Then add in the egg yolk and vanilla extract, beating until everything is fully incorporated. This mixture is the heart of the cookie’s tender texture and rich flavor.

Step 4: Combine Dry Ingredients with Wet

Gradually add the flour mixture into the wet ingredients in three parts, blending gently and scraping down the bowl as needed. Fold the dough a few times with a spatula to make sure no dry pockets remain. The dough will be thick and slightly sticky, which is exactly what you want for that perfect chewy bite.

Step 5: Prepare the Pumpkin Filling

In a separate medium bowl, whisk together the large egg, brown sugar, salt, pumpkin spice, whole milk, pumpkin puree, and vanilla extract until smooth and well blended. This creamy filling brings the true pumpkin pie essence to the cookie, making each bite feel like autumn on your tongue.

Step 6: Shape and Roll the Dough

Using a medium cookie scoop or spoon, roll the dough into balls about 2 tablespoons each (roughly 36 grams). Roll each ball in the coarse sugar to coat generously—that crunchy sugar crust adds a lovely contrast after baking. Place the coated balls on your prepared cookie sheet, spacing them about 2 inches apart to give them room to bake evenly.

Step 7: Create Wells and Add Filling

Using a 1-tablespoon measuring spoon, press down gently on the center of each dough ball to make a small well. Carefully spoon about 1 tablespoon of the pumpkin filling into each well, nestling it right into the cookie base. This step transforms simple cookies into a pumpkin pie sensation.

Step 8: Bake to Perfection

Bake your cookies for 14 to 17 minutes, or until they feel set and the bottoms turn a lovely light golden brown. Keep an eye on them so they don’t overbake; you want soft, tender cookies with a baked-but-moist filling. Once out of the oven, transfer cookies to a wire rack to cool completely.

Step 9: Repeat and Cool

If you have more dough left, let your cookie sheet cool before repeating the process for the second batch. Cooling the baking surface helps maintain the right dough texture so each batch comes out just as wonderful as the last.

How to Serve Pumpkin Pie Cookie Recipe

Garnishes

These cookies are delightful on their own, but a dollop or a little piped swirl of fresh whipped cream on top really elevates them. Sprinkle a pinch of extra pumpkin pie spice or cinnamon to finish, adding a hint of extra aroma and inviting presentation that will have everyone asking for more.

Side Dishes

Pair these cozy cookies with a warm cup of spiced chai tea, pumpkin latte, or even just a glass of cold milk for a simple but perfect match. Their comforting spices and creamy filling complement warm beverages beautifully, making snack time feel like a special treat anytime.

Creative Ways to Present

For a festive touch, arrange your cookies on a rustic wooden board with autumn leaves or mini pumpkins for décor. You can also stack them in a festive tin with parchment paper layers to gift friends and family. Serving alongside a small pot of cinnamon-spiced honey or caramel drizzle invites dipping fun and adds an extra layer of indulgence.

Make Ahead and Storage

Storing Leftovers

Once fully cooled, store any leftover Pumpkin Pie Cookies in an airtight container at room temperature for up to 3 days to maintain their fresh, chewy texture. Keeping them tightly sealed helps preserve the pumpkin filling’s moisture and the cookie’s tender crumb.

Freezing

These cookies freeze beautifully. Arrange cooled cookies in a single layer on a baking sheet and freeze until firm, then transfer to a freezer-safe container or bag. They will keep well for up to 2 months, so you can make a batch ahead of the season or stash some away for holiday guests.

Reheating

To enjoy these cookies as if freshly baked, warm them briefly in a 300℉ oven for about 5–7 minutes or until just heated through. This softens the filling and refreshes the cookie’s tender texture. Avoid microwaving for best texture, as that can make them too soft or chewy in an unpleasant way.

FAQs

Can I use canned pumpkin puree for this recipe?

Absolutely! Canned pumpkin puree works perfectly and is a convenient option year-round. Just be sure to use pure pumpkin and not pumpkin pie filling, which already contains spices and sweeteners that could alter the flavor balance.

Do I have to use cream cheese in the cookie dough?

The cream cheese is key to these cookies’ unique texture—giving them a soft, moist crumb that sets them apart from standard cookies. Skipping it might result in a drier cookie, so it’s best to keep it if you want that perfect tender bite.

What if I don’t have pumpkin spice on hand?

You can make a quick substitute by combining cinnamon, ground ginger, nutmeg, and cloves. Pumpkin spice is pretty forgiving, so a pinch of each spice will recreate that cozy flavor that ties the whole recipe together.

Can I make these cookies gluten-free?

It’s possible to substitute the all-purpose flour with a gluten-free baking flour blend, but results may vary. Look for one that includes xanthan gum to mimic the structure flour provides. Keep an eye on baking times as gluten-free dough can behave differently.

How long do these Pumpkin Pie Cookies stay fresh?

Stored in an airtight container at room temperature, they stay fresh and delicious for about 3 days. Beyond that, the texture of the filling may start to change. For longer storage, freezing is the best option to preserve their great taste and texture.

Final Thoughts

There is something truly special about this Pumpkin Pie Cookie Recipe that makes fall baking feel like a celebration in itself. From the soft, sugary coating to the rich pumpkin center, every bite feels like a mini slice of autumn magic. I encourage you to give this recipe a try and savor the warm, comforting flavors that will brighten any chilly day. Once you make them, these cookies might just become your new seasonal favorite that you look forward to baking year after year.