Pumpkin Pie Cookies – The Cozy Shortcut to a Classic Thanksgiving Dessert Recipe
These Pumpkin Pie Cookies offer a delightful twist on the classic Thanksgiving dessert, combining a buttery cookie base with a creamy, spiced pumpkin filling and a dollop of whipped cream topping. Easy to make and no-bake for the filling, they bring cozy fall flavors to your holiday table in a fun, handheld treat.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 20 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Cookie Base
- 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
For the No-Bake Pumpkin Filling
- 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
Topping
- Whipped cream (store-bought or homemade)
- Optional: pinch of cinnamon or nutmeg
Instructions
- Make the Cookie Dough: 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 to 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, mixing until a soft dough forms. Cover and refrigerate the dough for 30 minutes.
- Shape and Bake the Cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop the 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 to 12 minutes until the edges just begin to turn 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.
- Make the Pumpkin Filling: 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.
- Assemble the Cookies: 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.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, for best flavor and texture in the filling.
- Allow cookies to cool completely before adding the filling to prevent melting.
- The pumpkin filling needs chilling time to set, so plan accordingly.
- You can make the whipped cream from scratch using heavy cream, sugar, and vanilla extract if preferred.
- Store the assembled cookies in the refrigerator and consume within 2 days for optimal freshness.
Keywords: Pumpkin Pie Cookies, Thanksgiving Dessert, Fall Cookies, Pumpkin Spice, No Bake Filling, Holiday Treats
