If you love pumpkin pie but want something a little easier (and more fun) to share, you’re going to love these Pumpkin Pie Cookies. They’ve got all the cozy flavors of your favorite fall dessert, real pumpkin, cinnamon, nutmeg, and all the warm spices, wrapped up in a soft, chewy cookie. They’re filled with a pumpkin pie-like filling and topped with a dollop of whipped cream. Perfect for Thanksgiving, fall parties, or just a chilly fall afternoon treat, these pumpkin cookies are super simple to make and even easier to eat.

Easy Pumpkin Pie Cookies Recipe

Fusion desserts are a big hit in my family, especially around the holidays when the dessert table turns into a full-blown buffet of sweets. With so many delicious options, who can possibly choose just one? Not me! That’s why I’m all about bite-sized goodies, like these Pumpkin Pie Cookies. They’re the best of both worlds: the cozy, spiced flavor of classic pumpkin pie wrapped up in a soft, chewy cookie.

These cookies are a lot like thumbprint cookies, you press a little well into the center of the cookie dough and fill it with a rich, pumpkin pie-spiced filling. While they’re delicious on their own, a dollop of whipped cream on top really takes them to the next level and brings that classic pumpkin pie flavor full circle. Perfect for sharing (or not!), these little treats let you enjoy the best of both worlds: your pie, and your cookie too.

Checkout this quick list of ingredients you’ll need to make Pumpkin Pie Cookies: (Scroll down for the full printable recipe card.)

Flour – All purpose flour forms the base of the cookie dough.
Leavening – Baking powder, baking soda and salt.
Spice – Pumpkin pie spice gives the cookie dough an authentic fall flavor.
Pumpkin Puree – Canned pumpkin gives the cookies their signature flavor.
Butter – Unsalted butter for richness.
Sugar – A combination of granulated sugar and light brown sugar for sweetness.
Whole Eggs – Large eggs stabilize the cookie dough.
Flavoring – Vanilla extract adds creamy floral notes to the taste.
Nuts – Chopped pecans add texture.
Pumpkin Pie Filling – Canned pumpkin puree, heavy cream, sugar, all purpose flour, pumpkin pie spice, salt and one egg.
Garnishes – Optional garnishes whip cream and additional pecans.

How to Make the BEST Pumpkin Pie Cookies Recipe

Wet Ingredients – Use an electric mixer to cream the butter sugars and vanilla extract.
Add Eggs – Beat in the eggs, then add the pumpkin puree.
Sift Dry Ingredients – Use a whisk to sift together the flour, baking powder, baking soda, salt and spices.
Combine – Add flour mixture to the creamed ingredients, then beat in the pecans.
Chill the Cookie Dough – Cover with plastic wrap and refrigerate for 2-4 hours until dough can be easily scooped.
Pumpkin Pie Filling – Mix together the pumpkin puree, heavy cream, sugar, flour and spices and egg. Cover and chill until ready to bake cookies.
Heat Oven and Prepare the Pans – Preheat the oven to 350 degrees. Line cookie sheets with parchment.
Form the Cookies – Scoop the dough into 1 1/2 tablespoon cookie dough balls. Make a well in the center.
Add the Pumpkin Pie Filling – Fill the center of each cookie with a small amount of the pumpkin center filling, don’t overfill.
Oven – Bake in a preheated oven per the cooking time in the recipe until firm, golden brown and the
center is no longer wet.
Remove from the oven and let cool completely then serve with a dollop of whipped cream and a pecan.

Kitchen Equipment to Make Pumpkin Pie Spice Cookies

Stand mixer or hand mixer.
Large bowl, medium bowl, small bowl
Balloon whisk.
Measuring cups and spoons.
Large baking sheet lined with parchment paper.
Small cookie scoop. (1 1/2 tablespoon scoop)

Recipe Variations, Tips and Substitutions

Nuts – I can’t resist adding pecans to these cookies for a bit of texture. You can omit the nuts or use walnuts instead, with no other adjustments needed.
Pumpkin Pie Spice – You can replace the pumpkin pie spice for this recipe using 2 teaspoons ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground allspice, 1/8 teaspoon ground cloves.
Whipped Cream – You can use fresh whipped cream or Cool Whip for the topping. Homemade whipped cream isn’t as stable, so only pipe that on top the day you plan on serving the cookies.
Homemade Whipped Cream – To make homemade whipped cream, whip 1 cup of heavy cream with 1 teaspoon of vanilla extract using an electric mixer. Gradually add 3-4 tablespoons of granulated sugar, whipping on medium-high speed until stiff peaks form. This should yield around 2 cups of whipped cream which should be plenty to pipe on top.
Pro Tip – Cookies of all kinds naturally spread while baking. After baking these cookies, to achieve a an even rounded shape, as soon as they’re removed from the oven you can use a cookie spatula, a cookie cutter or a glass to gently even out and shape the edges of the cookies into rounds. This has to be done while they’re hot, once cooled, it won’t work.

Storage and Leftovers

Leftovers – Store leftover Pumpkin Pie Cookies in an airtight container chilled in the refrigerator for up to 5 days.
Freezer – You can freeze the cookie dough in a freezer safe container for up to 3 months. Thaw in the fridge, make the pumpkin filling and form into cookies just before baking.
Freezing Baked Cookies – You can freeze the cookies after baking without the whipped cream, for up to 2 months. Thaw in the fridge and decorate with whipped cream just before serving.

More Cookie Recipes to Make

Soft Peanut Butter Cookies are a fan favorite!
Kitchen Sink Cookies are loaded with flavor.
Peanut Butter Cowboy Cookies never last long in your cookie jar.
Treat yourself to classic Oatmeal Raisin Cookies and a tall glass of milk.
Funfetti Cream Cheese Sugar Cookies are like a party in your mouth.
These Carrot Cake Pudding Cookies hit all of the same flavor points as carrot cake.
Powder sugar coated Snowball Cookies are a holiday must make.
Pecan Pie Thumbprint Cookies are a bonafide treat!
Pumpkin Meringue Cookies from My Incredible Recipes.

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