Pumpkin Pie Cookies are the ultimate fall dessert mashup, combining the cozy flavors of pumpkin pie with the soft, chewy texture of a cookie. These treats offer everything you love about classic pumpkin pie in a fun, bite-sized form perfect for sharing. Whether you’re hosting a Thanksgiving feast or simply craving a seasonal indulgence, these cookies will quickly become a household favorite. With a spiced pumpkin filling nestled in a buttery cookie crust and topped with whipped cream, they’re as delicious as they are adorable.
Why You’ll Love These Pumpkin Pie Cookies
These Pumpkin Pie Cookies are a game-changer. They’re the perfect dessert to impress guests without spending hours in the kitchen. Each cookie delivers a perfect balance of textures and flavors: the crust is tender yet sturdy, the filling is rich and warmly spiced, and the whipped cream topping adds a refreshing, creamy finish. Plus, they’re easy to make ahead and ideal for potlucks, holiday trays, or cozy nights in.
Ingredients
For the Cookie Dough:
- 2 1/4 cups (281 grams) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (113 grams) unsalted butter, room temperature
- 1/2 cup (102 grams) vegetable or canola oil
- 1/2 cup (100 grams) granulated sugar
- 1 large egg (50 grams out of shell), room temperature
- 1 teaspoon vanilla extract
For the Pumpkin Filling:
- 3/4 cup + 2 tablespoons (212 grams) canned pumpkin puree
- 5 tablespoons (63 ml) brown sugar
- 2 tablespoons (25 ml) granulated sugar
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 large egg (50 grams out of shell), room temperature
- 6 tablespoons heavy cream
For Decoration:
- 1/4 cup (60 ml) heavy cream, whipped to stiff peaks
Step-by-Step: How to Make Pumpkin Pie Cookies
Make the Cookie Bases:
- In a large bowl, whisk together flour, baking soda, and salt. Set aside.
- In another bowl, use an electric hand mixer to cream together butter, oil, and sugar until smooth.
- Beat in the egg and vanilla until everything is well combined.
- Slowly incorporate the dry ingredients into the wet mixture, mixing only until the dough comes together.
- Roll dough into 24 balls (27 grams each) and press into greased muffin pan cavities to form shallow crusts.
- Chill for 30 minutes (or freeze for 15 minutes). Meanwhile, preheat oven to 375°F (190°C).
- Place muffin pans on a preheated baking sheet and bake for 12 minutes until lightly golden.
- Remove from oven and press centers down to create wells. Cool for at least 15 minutes.
Make the Filling:
- Mix all filling ingredients in a medium bowl until smooth.
- Spoon about 1 tablespoon of filling into each cooled crust.
- Lower oven temperature to 350°F (175°C) and bake for 12 more minutes.
- Cool completely in pans before removing gently with a knife.
Decorate:
- Whip the heavy cream to stiff peaks.
- Pipe onto each cookie using a star tip for a festive finish.
Helpful Tips
- For uniform cookie crusts, use a kitchen scale to weigh each dough ball.
- Don’t skip chilling the dough — it helps the cookies hold their shape.
- Press the centers gently after baking to ensure enough space for the filling.
- Allow cookies to cool completely before removing to avoid crumbling.
- Use a piping bag for neat and professional whipped cream topping.
Substitutions And Variations
- Flour: Use a gluten-free 1:1 baking flour for a celiac-friendly version.
- Spice: Adjust pumpkin pie spice to taste or add cinnamon and nutmeg individually.
- Oil: Swap vegetable oil with coconut oil for a subtle flavor twist.
- Whipped Topping: Replace whipped cream with marshmallow fluff for a fun variation.
- Filling: Mix in mini chocolate chips or chopped pecans for extra texture.
Storage Instructions
Once fully cooled, store the cookies in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them in a single layer, then transfer to a container. They can be frozen for as long as three months. Thaw in the fridge overnight before serving.
Nutritional Information
- Calories: 177 kcal
- Carbohydrates: 18g
- Protein: 2g
- Fat: 11g
- Saturated Fat: 5g
- Cholesterol: 31mg
- Sodium: 92mg
- Sugar: 8g
- Fiber: 1g
- Vitamin A: 1572 IU
- Calcium: 15mg
- Iron: 1mg
- Net Carbs: 17g
Serving Suggestions
These cookies are a delightful end to any fall meal. Arrange them on a festive serving tray next to mugs of hot apple cider or spiced lattes. For an extra festive touch, sprinkle a bit of ground cinnamon or some crushed graham crackers over the whipped cream topping. They also make beautiful additions to Thanksgiving dessert spreads or autumnal brunch buffets.
Frequently Asked Questions About Pumpkin Pie Cookies
Can I use fresh pumpkin instead of canned puree? Yes, as long as it’s fully cooked and blended until smooth. Be sure to drain any excess moisture.
Do I have to use a muffin pan? Yes, it helps shape the cookie crust. A mini muffin pan works too for bite-sized versions.
Can I make these ahead of time? Absolutely! They store well in the fridge or freezer, making them a great make-ahead dessert.
What if I don’t have pumpkin pie spice? You can mix cinnamon, nutmeg, ginger, and cloves in a pinch.
Can I skip the whipped cream? Sure, they’re delicious on their own, or you can top them with ice cream or a drizzle of caramel instead.
Final Thoughts
Thank you for baking along with me to create these scrumptious Pumpkin Pie Cookies. They’re such a fun and flavorful way to enjoy a seasonal classic in cookie form, easy to make, delightful to eat, and perfect for sharing. I hope they bring as much warmth and happiness to your home as they do to mine. Wishing you joyful baking moments and heartfelt thanks for being part of this amazing food-loving community!
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Pumpkin Pie Cookies
- Total Time: 49 minutes
- Yield: 24 cookies 1x
Description
Pumpkin Pie Cookies are soft cookie cups filled with creamy, spiced pumpkin and topped with whipped cream. Perfect for fall gatherings or a sweet Thanksgiving treat.
Ingredients
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, room temp
1/2 cup vegetable oil
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup + 2 tbsp canned pumpkin puree
5 tablespoons brown sugar
2 tablespoons granulated sugar
2 teaspoons pumpkin pie spice
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 large egg
6 tablespoons heavy cream
1/4 cup heavy cream (for topping)
Instructions
Make the Cookie Bases:
- In a large bowl, whisk together flour, baking soda, and salt. Set aside.
- In another bowl, use an electric hand mixer to cream together butter, oil, and sugar until smooth.
- Beat in the egg and vanilla until everything is well combined.
- Slowly incorporate the dry ingredients into the wet mixture, mixing only until the dough comes together.
- Roll dough into 24 balls (27 grams each) and press into greased muffin pan cavities to form shallow crusts.
- Chill for 30 minutes (or freeze for 15 minutes). Meanwhile, preheat oven to 375°F (190°C).
- Place muffin pans on a preheated baking sheet and bake for 12 minutes until lightly golden.
- Remove from oven and press centers down to create wells. Cool for at least 15 minutes.
Make the Filling:
- Mix all filling ingredients in a medium bowl until smooth.
- Spoon about 1 tablespoon of filling into each cooled crust.
- Lower oven temperature to 350°F (175°C) and bake for 12 more minutes.
- Cool completely in pans before removing gently with a knife.
Decorate:
- Whip the heavy cream to stiff peaks.
- Pipe onto each cookie using a star tip for a festive finish.
Notes
Use gluten-free flour for a gluten-free version. Cookies can be refrigerated up to 4 days or frozen for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 24 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 cookie
- Calories: 177
- Sugar: 8g
- Carbohydrates: 18g
- Protein: 2g