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Pumpkin Pie Cookies Easy Holiday Dessert Recipe

Pumpkin Pie Cookies

These Pumpkin Pie Cookies combine the best of two fall favorites: soft buttery cookies and creamy pumpkin pie filling. With a no-bake spiced pumpkin center and a dollop of whipped cream on top, these cookies are perfect for autumn gatherings, Thanksgiving desserts, or cozy weekends at home.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 1 hour 12 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Cookie Base
  • 1 cup unsalted butter, softened
  • 0.75 cup granulated sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 2.5 cups all-purpose flour
  • 0.5 tsp salt
For the No-Bake Pumpkin Filling
  • 1 cup canned pumpkin puree (not pie filling)
  • 0.33 cup brown sugar
  • 1 tsp pumpkin pie spice
  • 0.25 tsp cinnamon
  • 0.25 cup cream cheese, softened
  • 2 tbsp heavy cream
  • 0.5 tsp vanilla extract
Topping
  • whipped cream (store-bought or homemade) for topping
  • cinnamon or nutmeg optional, for garnish

Method
 

  1. Make the Cookie Dough: In a large bowl, cream together the softened butter and sugar using a hand or stand mixer until light and fluffy (about 2–3 minutes). Add the egg and vanilla extract, beating until smooth. In a separate bowl, whisk together flour and salt, then gradually add to the wet mixture until a soft dough forms. Cover and refrigerate for 30 minutes.
  2. Shape and Bake the Cookies: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop 1.5-tablespoon portions of dough, roll into balls, and place 2 inches apart. Flatten slightly and press a teaspoon or thumb into the center to form a well. Bake 10–12 minutes or until edges are lightly golden. If centers puff up, gently re-press while warm. Cool completely on a wire rack.
  3. Make the Pumpkin Filling: In a medium bowl, beat softened cream cheese until smooth. Add pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, heavy cream, and vanilla extract. Beat until smooth and fluffy. Chill the filling for 30 minutes to firm up before using.
  4. Assemble the Cookies: Once cookies are fully cooled, spoon or pipe the pumpkin filling into the center wells. Top each cookie with whipped cream and, if desired, a sprinkle of cinnamon or nutmeg for garnish. Serve immediately or refrigerate until ready to enjoy.

Notes

Store cookies in an airtight container in the refrigerator for up to 3 days. For a lighter version, use low-fat cream cheese or omit the whipped cream topping. You can also prepare the cookie bases ahead of time and fill them just before serving for best texture.