If fall had a flavor, it would be these Pumpkin Pie Cookies. Soft, chewy, and filled with creamy pumpkin pie filling, they bring everything you love about the holidays into one cozy bite. Imagine buttery cookie dough infused with pumpkin spice, a silky pumpkin center, and a swirl of whipped cream on top — like the perfect slice of pie, just handheld.

These cookies are wonderful for holiday gatherings, bake sales, or those quiet afternoons when you crave a little comfort. With their warm spices and rich texture, they fit right in alongside pumpkin bread, apple crisp, and cinnamon rolls — but they’re quick enough to whip up on any fall day. Let’s bake the essence of autumn!

Why You’ll Love These Cookies

Two desserts in one: A buttery cookie base meets smooth pumpkin pie filling — cozy, creamy, and festive.
Thick and chewy: Slightly crisp edges with soft centers for the perfect bite.
Beautifully spiced: Real pumpkin, pumpkin spice, and vanilla in every layer.
Great for gatherings: Easy to transport and even easier to love — perfect for Thanksgiving dessert tables.
Make-ahead friendly: Dough and filling can be prepped ahead, making these ideal for busy bakers.

Time Needed

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 23 cookies

Ingredients

For the Cookie Dough:

2⅔ cups all-purpose flour
1 tablespoon pumpkin spice
½ teaspoon salt
3 oz cream cheese, room temperature
12 tablespoons unsalted butter, room temperature
½ cup granulated sugar
½ cup brown sugar, packed
1 large egg yolk
1 teaspoon vanilla extract
⅓ cup coarse sugar, for rolling

For the Pumpkin Pie Filling:

1 large egg
¼ cup brown sugar
Pinch of salt
½ teaspoon pumpkin spice
¼ cup whole milk
½ cup pumpkin puree
¼ teaspoon vanilla extract

For Topping:

Whipped cream (optional)
Additional pumpkin spice or cinnamon for dusting

Step-by-Step Instructions

Make the dough Preheat oven to 350°F (175°C). In a large bowl, beat the butter, cream cheese, and sugars together until light and fluffy. Mix in the egg yolk and vanilla. In a separate bowl, whisk together the flour, pumpkin spice, and salt, then add gradually to the wet mixture. Mix until a thick dough forms.
Prepare the filling In another bowl, whisk together the egg, brown sugar, salt, pumpkin spice, milk, pumpkin puree, and vanilla until smooth and silky. Set aside.
Shape and fill Roll the cookie dough into 2-tablespoon-sized balls, then roll in coarse sugar. Place on a parchment-lined baking sheet about 2 inches apart. Use a spoon or measuring cup to make a well in the center of each ball and fill with 1 tablespoon of pumpkin mixture.
Bake Bake for 14–17 minutes, until the edges are set and lightly golden. Cool completely on a wire rack before topping.
Decorate and serve Before serving, pipe or dollop whipped cream onto each cookie and sprinkle lightly with pumpkin pie spice or cinnamon for a festive finish.

Chef Emma’s Cozy Baking Tips

Only add whipped cream to cookies right before serving to keep them fresh.
For perfectly shaped wells, use the back of a tablespoon or a small measuring cup.
Chill the dough for 10 minutes before baking for slightly puffier cookies.
Make ahead: store baked cookies (without cream) at room temperature for up to 3 days or refrigerate for 5.

Storage & Freezing

Room temperature: Store in an airtight container for 2–3 days.
Refrigerate: Keeps up to 5 days; bring to room temp before serving.
Freeze: Freeze baked cookies for up to 3 months. Thaw and top with fresh whipped cream before serving.

Nutrition Info per Cookie

Calories: 184
Carbohydrates: 26g
Sugars: 15g
Fat: 8g
Protein: 2g
Sodium: 70mg

Final Thoughts

These Pumpkin Pie Cookies are everything you love about autumn wrapped into one sweet, cozy bite. Buttery, spiced, and filled with creamy pumpkin pie — they’re equally at home on your holiday dessert table or a quiet fall afternoon with a cup of coffee. Bake them once, and you’ll find yourself making them every year. Save this cozy fall baking favorite to your Pinterest board today!