Introduction

These Pumpkin Pie Cookies offer a cozy shortcut to the classic Thanksgiving dessert. With a buttery cookie base and creamy no-bake pumpkin filling, they’re perfect for those who want all the fall flavors in a bite-sized treat.

The image shows five small pumpkin pies with a golden brown crust placed on a metal cooling rack over a white marbled surface. Each pie has a swirl of white cream on top, with three of them decorated with light brown cookie shapes in the form of pumpkins and leaves resting on or beside the cream. Around the pies are several more cookie shapes, some of them leaves in light brown color. To the left side, there is a small orange pumpkin laying on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
1 large egg
2 tsp vanilla extract
2 1/2 cups all-purpose flour
1/2 tsp salt
1 cup canned pumpkin puree (not pie filling)
1/3 cup brown sugar
1 tsp pumpkin pie spice
1/4 tsp cinnamon
1/4 cup cream cheese, softened
2 tbsp heavy cream
1/2 tsp vanilla extract
Whipped cream (store-bought or homemade)
Optional: pinch of cinnamon or nutmeg for garnish

Instructions

Step 1: Cream the softened butter and sugar in a large bowl using a hand mixer or stand mixer on medium speed until light and fluffy, about 2–3 minutes. Add the egg and vanilla extract and beat until smooth. In a separate bowl, whisk together the flour and salt. Gradually add the dry mixture to the wet ingredients and mix until a soft dough forms. Cover and refrigerate the dough for 30 minutes.
Step 2: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop dough into 1.5-tablespoon portions and roll into balls. Place the balls 2 inches apart on the prepared baking sheet. Flatten each ball slightly and press a teaspoon or your thumb into the center to create a well. Bake for 10–12 minutes until the edges are just turning golden. If the centers puff during baking, use the teaspoon to gently re-press the wells while the cookies are still warm. Transfer to a wire rack and cool completely.
Step 3: In a medium bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, heavy cream, and vanilla extract. Mix on medium speed until the filling is smooth and light. Chill the mixture in the refrigerator for at least 30 minutes to firm up slightly before using.
Step 4: Once the cookies are fully cooled and the filling has chilled, spoon or pipe the pumpkin filling into each cookie’s center well. Top each cookie with a swirl or dollop of whipped cream. Optionally, sprinkle with a pinch of cinnamon or nutmeg for garnish.

Tips & Variations

For a richer flavor, try adding a touch of maple syrup to the pumpkin filling.
If you prefer a crunch, sprinkle chopped pecans on top of the whipped cream.
Use a piping bag for a neat presentation of the pumpkin filling and whipped cream.
Substitute the heavy cream with whole milk for a lighter filling texture.

Storage

Store these cookies in an airtight container in the refrigerator for up to 4 days. Because of the cream cheese filling, refrigeration is important to keep them fresh. Before serving, you can bring them to room temperature or enjoy chilled. Avoid freezing as the texture of the filling may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but you’ll need to cook and puree the fresh pumpkin first to achieve the right consistency. Make sure it’s completely cooled before mixing into the filling.

Can I make the cookie dough or pumpkin filling ahead of time?

Absolutely. You can prepare the cookie dough and refrigerate it overnight. The pumpkin filling can also be made a day in advance and kept chilled until ready to use.