When the leaves start turning and the air gets crisp in Asheville, I find myself reaching for recipes that feel like a warm hug. That’s exactly what these pumpkin pie cookies deliver, sweet, spiced comfort in the palm of your hand. This article will walk you through how to make them, what you need, how to get creative with frosting, and how to store them so they’re just as good the next day. Plus, I’ll answer common questions like how long they last and if they freeze well. Whether you’re baking for the holidays or just craving a fall treat, these cookies will hit the spot.
Table of Contents
Why Pumpkin Pie Cookies Just Make Sense
Pumpkin pie cookies take the soul of a traditional pumpkin pie and package it in a way that’s easier, faster, and let’s be honest, cuter. With their soft sugar cookie base and dollop of creamy pumpkin filling, they deliver the full pie experience in just two bites. No slicing. No soggy crust. Just buttery, cinnamon-spiced perfection.
The best part? They’re incredibly flexible. You can make them ahead of time, top them with whipped cream or cream cheese frosting, and pack them up for gatherings. They even freeze well, which is a lifesaver during the holiday season. You’ll get all the cozy flavor of a classic pie without the hassle, which makes them ideal for bakers who want big flavor with less fuss.
And if you’re building a fall cookie tray, pairing these with Caramel Cookies or caramel brownies with pretzel bottoms makes for a dessert spread that’ll have everyone reaching for seconds. If you’re like me and love experimenting with nostalgic recipes, you’ll also want to check out the peanut butter and jelly cookies we’ve been raving about lately. Same comfort vibe, different twist.
Pumpkin Pie Cookies
Equipment
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Cookie scoop or spoon
- Wire cooling rack
- Piping bag or zip-top bag (for frosting)
Ingredients
- For the Cookie Dough:
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar plus more for rolling
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- For the Pumpkin Filling:
- 1/2 cup canned pumpkin not pumpkin pie mix
- 1 tablespoon granulated sugar
- 1 egg yolk
- 1/2 teaspoon pumpkin pie spice
- Optional Frosting:
- 1/2 cup cream cheese softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 –2 tablespoons milk or cream to desired consistency
Instructions
- Cream together butter and sugar until light and fluffy. Add the egg yolk and vanilla, mix well. Gradually add flour and salt until dough forms.
- Wrap dough in plastic wrap and chill for 30 minutes.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop dough into 1-inch balls, roll in sugar, and place on prepared baking sheet. Use your thumb or a teaspoon to press a well into the center of each ball.
- Whisk together pumpkin, sugar, egg yolk, and pumpkin pie spice.
- Spoon about 1 teaspoon of filling into each cookie well.
- Bake for 12–14 minutes, or until edges are golden and filling is set.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Frost (Optional): Whisk cream cheese, powdered sugar, vanilla, and milk until smooth. Pipe or spoon onto cooled cookies.
Notes
- Calories 130–150 kcal
- Fat 7g
- Carbohydrates 16g
- Sugar 8g
- Protein 1.5g
Ingredients & Substitutions That Make It Work
Must-Have Ingredients for Pumpkin Pie Cookies
Let’s talk about what makes these pumpkin pie cookies so rich in flavor and satisfying in texture. Unlike complicated pie crusts, these cookies rely on simple, pantry-friendly ingredients that come together in no time.
- Canned Pumpkin – The hero of the filling. Go for pure pumpkin (not pumpkin pie mix). It’s thick, smooth, and easy to work with. You can use fresh pumpkin puree, but you’ll need to cook it down to remove excess moisture or the cookies may come out too soft and won’t set properly.
- Pumpkin Pie Spice – This is where the warmth kicks in. A good mix includes cinnamon, nutmeg, ginger, and cloves. If you don’t have a blend handy, you can make your own using a pumpkin pie spice guide or improvise with what you’ve got.
- Butter – Unsalted and softened is key here. It’s what gives the cookie base that buttery shortbread-like texture.
- All-Purpose Flour – Simple, classic, and perfect for this cookie. Make sure to spoon and level it when measuring to avoid a dense dough.
- Sugar – You’ll use both granulated sugar in the dough and a dusting of coarse sugar on top if you want that beautiful sparkle after baking.
- Vanilla Extract – Just a splash brings the dough to life and deepens the fall flavors.
- Egg Yolks – They help create a rich, smooth filling while keeping it sturdy enough to bake.
- Cream Cheese Frosting or Whipped Cream – Optional but so worth it. Pipe a swirl on top of each cooled cookie or get creative with star tips. For a shortcut, try a stabilized whipped cream or even a marshmallow-style topping.
If you’re baking with dietary needs in mind, these cookies adapt well. Swap in a 1:1 gluten-free flour blend or a plant-based butter. I’ve even made a dairy-free batch using coconut oil and it held up just fine, though the texture was slightly softer.
Want another creative take on traditional cookies? The caramel stuffed Christmas cookies recipe is loaded with sweet ideas perfect for festive swaps.
Ingredient Subs Like a Pro (Even if You’re Not One)
You don’t need a culinary degree to swap ingredients with confidence. Here are some easy substitutions I’ve used in my Asheville kitchen when I was short on something—or just feeling bold:
| Original Ingredient | Easy Substitution | Notes |
|---|---|---|
| Canned Pumpkin | Fresh pumpkin puree (reduced) | Simmer fresh pumpkin until thick to match canned texture. |
| All-purpose flour | 1:1 gluten-free baking flour | Look for a mix with xanthan gum for best results. |
| Granulated sugar | Coconut sugar or light brown sugar | Adds a deeper, molasses-like note. |
| Cream cheese frosting | Whipped topping or dairy-free frosting | Pipe it or dollop for different looks. |
| Butter | Coconut oil or plant butter | Slightly softer texture, but still tasty. |
These swaps are perfect if you’re baking with kids, for a party, or just making do with what’s already in your pantry. And hey, if you’re new to cookie baking, recipes like the peanut butter and jelly cookies are great beginner options with simple ingredients too.
Don’t worry about fancy gadgets either. A cookie scoop, a sturdy spoon, and a baking sheet are all you really need. But if you’re into decorating, a piping bag or zip-top bag with the corner snipped off works great for frosting.
Step-by-Step: From Dough to Delicious
How to Make the Best Pumpkin Pie Cookies at Home
Making pumpkin pie cookies is way easier than baking a whole pie—and honestly, more fun too. With just a few simple steps, you’ll have buttery cookies filled with creamy, spiced pumpkin that tastes just like the real deal. Here’s how to bring them to life:
- Make the cookie dough
Cream together softened butter and sugar until light and fluffy. Beat in the egg yolk and vanilla, then slowly mix in the flour until a soft dough forms. Chill it for at least 30 minutes. This helps the cookies hold their shape and gives them a tender crumb. - Roll and shape
Scoop tablespoon-sized portions and roll into balls. Coat them in granulated sugar for a sweet, crackly finish. Use your thumb or the back of a teaspoon to gently press a well into the center of each ball—this is where your pumpkin filling will go. - Prepare the pumpkin filling
Mix canned pumpkin with sugar, pumpkin pie spice, and another egg yolk to help it set during baking. Spoon about a teaspoon into each cookie well. - Bake
Bake at 350°F (175°C) for 12–14 minutes until the cookies are lightly golden around the edges. The filling should look slightly set but not dry. - Cool completely
Let them rest on the baking sheet for a few minutes before transferring to a wire rack. This prevents them from breaking while the centers are still soft.
This base is incredibly versatile and bakes evenly every time, just like our no-fail slow cooker beef stew that simmers to perfection without fuss.
Frosting & Garnishing: The Fun Part
Once your pumpkin pie cookies are cool, it’s time to dress them up. Here’s where you can get creative and really make them yours:
- Cream cheese frosting – A classic choice. Pipe a ring around the edge or a swirl on top using a star tip. Want to make it fancy? Dust with cinnamon or a sprinkle of nutmeg.
- Whipped cream topping – Light, airy, and great for adding a “mini pie” vibe. Use a piping bag or even a plastic sandwich bag with the corner cut off.
- Cinnamon sugar dusting – For a rustic, low-effort finish, just sprinkle cinnamon sugar over the warm cookies. Simple and beautiful.
- Mini marshmallows – If you’re feeling playful, top each cookie with a toasted mini marshmallow for a s’mores-pie hybrid that’ll wow the kids.
Pro tip: If you’re prepping for a party or holiday table, make the cookies a day ahead and frost just before serving to keep toppings fresh. These also pair beautifully on a dessert tray with Christmas Cookies Recipe (Sugar Cookies) or festive lunch ideas for a full fall spread.
No matter how you decorate them, pumpkin pie cookies bring cozy charm to any occasion. They look impressive but are simple enough to make with the kids, or solo with a good podcast and cup of cider.
Serving, Storing & Seasonal Twists
How to Serve Pumpkin Pie Cookies for Any Occasion
There’s no wrong time to enjoy pumpkin pie cookies, but there are definitely some standout ways to serve them that turn a good treat into a great one.
For fall gatherings or Friendsgiving – Arrange them on a platter next to mugs of spiced cider or pumpkin chai. Their cozy flavor fits perfectly with other fall treats and gives that “just baked at home” vibe everyone craves.
As a pie alternative on Thanksgiving – Not everyone wants a big slice of pie after turkey and stuffing. Offer these cookies alongside your dessert spread and watch them disappear faster than you can say “pass the whipped cream.”
On a holiday cookie tray – Pair them with Pumpkin Snickerdoodle Cookies, Gingerbread Loaf, and some spiced shortbreads. Add dried orange slices or cinnamon sticks for decoration.
At work or school events – Since they’re bite-sized and easy to transport, they’re ideal for potlucks and bake sales. You can even leave the frosting off for a more portable version.
And if you’re looking for a hearty meal to pair with all that sweet baking, check out our fall-favorite dinner recipes like warm stews and roasts.
Storage Tips & Recipe Variations
Pumpkin pie cookies are surprisingly easy to store and even easier to freeze—making them perfect for busy holiday weeks or prep-ahead baking.
- Room temperature: Store unfrosted cookies in an airtight container for up to 4 days. Keep them cool and dry to maintain the perfect texture.
- Refrigerated: If they’re topped with cream cheese or whipped frosting, refrigerate them and consume within 3 days for best taste.
- Freezing: Flash-freeze baked, unfrosted cookies on a baking sheet, then store them in a zip-top freezer bag. They’ll keep for up to 2 months. Thaw at room temperature and frost when ready to serve.
Want to get creative? Try one of these seasonal twists:
| Variation | What to Do |
|---|---|
| Pecan Pumpkin Pie Cookies | Add chopped pecans to the filling or sprinkle them on top after baking. |
| Mini Tart Cookies | Press dough into mini muffin tins and fill with pumpkin mixture. Bake for 15–17 minutes. |
| Spiced Maple Glaze | Drizzle with a glaze made from maple syrup, powdered sugar, and cinnamon. |
| Gluten-Free Version | Use a 1:1 gluten-free flour blend and check your pumpkin is pure and thick. |
These ideas make it easy to customize your cookies for different occasions, or to simply switch things up when you’re in the mood for something new.
For more inspiration, check out our collection of recent recipes where we’re always testing cozy new bakes and seasonal crowd-pleasers.
FAQs
What are pumpkin pie cookies made of?
Pumpkin pie cookies are made with a buttery sugar cookie base and a spiced pumpkin filling, similar to traditional pumpkin pie. Common ingredients include canned pumpkin, pumpkin pie spice, flour, butter, sugar, egg yolks, and vanilla. Some versions are topped with whipped cream or cream cheese frosting for extra flavor and texture.
Can you freeze pumpkin pie cookies?
Yes, pumpkin pie cookies freeze beautifully, especially when unfrosted. After baking, let them cool completely, then flash-freeze them on a baking sheet before storing in a zip-top freezer bag. They’ll keep well for up to two months. Just thaw at room temperature and frost before serving.
How long do pumpkin pie cookies last?
Unfrosted pumpkin pie cookies last up to 4 days in an airtight container at room temperature. If topped with frosting or whipped cream, they should be stored in the refrigerator and eaten within 3 days to maintain texture and freshness.
What frosting goes best with pumpkin pie cookies?
Cream cheese frosting is a classic choice, it complements the warm spices perfectly. Whipped cream is a lighter option and makes the cookies feel just like mini pies. For a fun twist, try a maple glaze or even a cinnamon-sugar dusting.
Pumpkin pie cookies are more than just a fall treat—they’re a celebration of cozy flavors, simple baking, and the joy of homemade food. Whether you serve them at Thanksgiving or bake a batch just because the leaves are turning, they’ll bring warmth to every bite.
These cookies have earned a permanent spot in my kitchen, right next to the Peanut Butter brownies and all-time favorite easy breakfast ideas. I hope they become a favorite in your home too.
Happy baking—and don’t forget to share your version with friends, family, or just your own sweet tooth.
