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Pumpkin Pie Cookies Easy Dessert Recipe for Fall

Pumpkin Pie Cookies

These Pumpkin Pie Cookies combine a soft, spiced cream-cheese cookie base with a creamy pumpkin pie filling for the perfect fall dessert. Each cookie tastes like a mini pumpkin pie—cozy, festive, and irresistible.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 20 cookies
Course: Cookies, Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2.66 cups All-purpose flour
  • 1 tbsp Pumpkin spice
  • 0.5 tsp Salt
  • 3 oz Cream cheese, room temperature
  • 12 tbsp Unsalted butter, room temperature
  • 0.5 cup Granulated sugar
  • 0.5 cup Brown sugar, packed
  • 1 yolk Large egg yolk, room temperature
  • 1 tsp Vanilla extract
  • 0.33 cup Coarse sugar for rolling
  • 1 egg Large egg, room temperature
  • 0.25 cup Brown sugar
  • pinch Table salt
  • 0.5 tsp Pumpkin spice
  • 0.25 cup Whole milk
  • 0.5 cup Pumpkin puree
  • 0.25 tsp Vanilla extract
  • for serving Whipped cream (optional)

Method
 

  1. Step 1: Preheat oven to 350°F (177°C). Line a cookie sheet with parchment paper.
  2. Step 2 – Make the cookie dough: Whisk together flour, pumpkin spice, and salt. In another bowl, beat cream cheese, butter, granulated sugar, and brown sugar until fluffy, about 3 minutes. Add egg yolk and vanilla; blend until combined.
  3. Step 3: Add dry ingredients to the creamed mixture in three additions, mixing until a thick dough forms. Fold with a spatula to eliminate dry pockets.
  4. Step 4 – Make the pumpkin filling: Whisk egg, brown sugar, salt, pumpkin spice, milk, pumpkin puree, and vanilla until smooth.
  5. Step 5 – Form cookies: Roll dough into 2-tablespoon balls (about 36g each). Roll each in coarse sugar, place on the baking sheet 2 inches apart.
  6. Step 6: Use a 1-tablespoon measuring spoon to press wells into each dough ball. Fill each with 1 tablespoon of pumpkin filling.
  7. Step 7: Bake for 14–17 minutes, until set and lightly golden on the bottom. Cool completely on a wire rack.
  8. Step 8: Repeat with remaining dough, cooling the baking sheet between batches.
  9. Step 9 (Optional): Serve with whipped cream and a sprinkle of pumpkin spice.

Notes

For extra flavor, add a touch of maple extract or substitute part of the coarse sugar with cinnamon sugar. Store cookies at room temperature for 2 days or refrigerate up to 5 days.