Name: Pumpkin Pie Cookie
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 1 cup pumpkin puree; 4 oz cream cheese, softened; 1/2 cup granulated sugar; 1/2 cup brown sugar; 1 1/4 tsp pumpkin pie spice; 1 1/2 cups all-purpose flour; 1/2 tsp baking soda; 1/2 cup unsalted butter, softened; 1 large egg; 1 tsp vanilla extract; 1/2 cup heavy cream; 1/2 tsp ground cinnamon (for garnish)

These Pumpkin Pie Cookies bring all the warm, cozy flavors of fall into one delightful bite-sized dessert. Imagine a buttery cookie crust hugging a silky, spiced pumpkin filling, all topped with a generous swirl of cinnamon whipped cream. They’re like miniature pumpkin pies you can hold in your hand, making them ideal for gatherings, parties, or a special family treat.

Whether you’re celebrating Thanksgiving or simply craving autumnal sweetness, these cookies deliver classic flavor with a fun twist. Plus, they’re super easy to make and even easier to eat—no forks, no fuss, just pure fall deliciousness.

Why You’ll Love This Pumpkin Pie Cookie

Pumpkin Pie Cookies offer the best of both worlds: the soft chew of a cookie with the creamy richness of pumpkin pie. They make an adorable presentation on dessert tables and are perfectly portioned for individual servings. Plus, their handheld size means no messy slicing or plating required.

These cookies are also a hit with both adults and kids, thanks to their sweet aroma, comforting spices, and the luscious topping of whipped cream. If you’re looking for a dessert that impresses without being complicated, this is it.

Preparation Phase & Tools to Use

To ensure smooth preparation, gather your tools and ingredients ahead of time. Here’s what you’ll need and why each item matters:

Mini Muffin Tin: This gives the cookies their signature pie-like shape with a crust and a filling center.
Electric Mixer: For blending your cookie dough and whipping the cream topping to perfection.
Cookie Scoop: Helps portion out even balls of dough for consistent baking and shape.
Piping Bag or Zip-Top Bag: Used for neatly swirling the whipped topping onto each cookie.
Mixing Bowls: One for the cookie dough, another for the filling, and a third for whipped topping.
Cooling Rack: Essential for allowing cookies to cool evenly and preventing sogginess.

Prepping everything in advance not only saves time but ensures you enjoy the process and end up with bakery-worthy treats.

Ingredients for the Pumpkin Pie Cookie

Pumpkin Puree: Brings in that classic fall flavor and soft texture.
Cream Cheese: Adds tanginess and structure to the pumpkin filling.
Granulated Sugar: Sweetens both the cookie base and the filling.
Brown Sugar: Offers a deeper, caramel-like sweetness for a cozy richness.
Pumpkin Pie Spice: The heart of the flavor—a warm blend of cinnamon, nutmeg, ginger, and cloves.
All-Purpose Flour: The foundation of the cookie dough for structure and chewiness.
Baking Soda: Ensures the cookies rise and set properly in the oven.
Butter: Gives the dough its tender, buttery base.
Egg: Binds the dough and enriches the texture.
Vanilla Extract: Enhances all the other flavors beautifully.
Heavy Cream: For making the whipped topping light and fluffy.
Ground Cinnamon: A dash on top for garnish and a boost of warm aroma.

How To Make the Pumpkin Pie Cookie

Step 1: Make the Cookie Dough

In a bowl, cream together the butter, brown sugar, and granulated sugar until fluffy. Add the egg and vanilla extract, mixing until combined. Slowly add the flour, pumpkin pie spice, and baking soda. Mix until a soft dough forms.

Step 2: Shape and Bake

Using a cookie scoop, portion the dough into mini muffin tin cavities. Gently press the center of each dough ball to create a small well. Bake at 350°F (175°C) for about 10-12 minutes or until golden brown.

Step 3: Prepare the Pumpkin Filling

While cookies bake, mix together pumpkin puree, cream cheese, sugar, and a pinch of pumpkin pie spice until smooth and creamy.

Step 4: Fill and Cool

Once the cookie cups have cooled slightly, press the centers down again if needed. Pipe or spoon the pumpkin filling into each cookie cup.

Step 5: Make the Whipped Topping

Whip heavy cream with a bit of sugar and vanilla extract until stiff peaks form. Transfer to a piping bag and swirl a generous dollop onto each filled cookie.

Step 6: Garnish and Serve

Finish with a sprinkle of ground cinnamon on top. Chill for 10-15 minutes or serve right away!

How to Serve and Store Pumpkin Pie Cookies

Serve these cookies slightly chilled for the best texture and flavor balance between the cookie base and the creamy filling. Arrange them on a dessert platter or in cupcake liners for a polished party presentation.

To store, place the cookies in an airtight container in the refrigerator for up to 4 days. If you’re making them ahead, you can store the baked cookie cups separately from the filling and topping, then assemble the day you plan to serve them.

They also freeze well—just freeze the cookie bases and add filling and topping after thawing.

Frequently Asked Questions

How do I keep the cookie base from puffing up in the center?

Make sure to press a well into the dough before and after baking. Using a spoon or the back of a small measuring cup helps keep the center ready for filling.

Can I make these cookies ahead of time?

Yes! You can prepare all three components separately (cookie cups, pumpkin filling, whipped topping) and assemble them a few hours before serving.

Do I need to refrigerate Pumpkin Pie Cookies?

Yes, because of the cream cheese and whipped cream, they should be kept chilled to stay fresh and safe to eat.

Can I use store-bought whipped topping?

Absolutely. If you’re short on time, a good-quality whipped topping works just fine in place of homemade.

Can I make them gluten-free?

You can try substituting a 1:1 gluten-free flour blend for the all-purpose flour. Just be aware the texture may vary slightly.

What other spices can I add?

Feel free to add a dash of cardamom or allspice for extra warmth and depth in the filling.

Want More Cookie Ideas with a Twist?

If you loved these Pumpkin Pie Cookies, you’ll definitely want to try these other unique and cozy creations:

Try the Salted Caramel Pecan Cookies for layers of nutty, gooey indulgence.
Cinnamon Sugar French Toast Muffins bring breakfast charm to your dessert table.
Brownie Refrigerator Cake is a cool and fudgy no-bake wonder.
Craving citrus? The Moist and Tangy Key Lime Pound Cake is sweet and refreshing.
For more creamy comfort, check out Strawberry Cheesecake Dump Cake.

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📌 Save this recipe to your Pinterest dessert board so you can come back to it any time: Kitchen By Kate on Pinterest

And let me know in the comments how yours turned out. Did you make a cinnamon-sugar crust? Add some nutmeg or maple drizzle?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.