If you’re like me, you have that moment every fall when you crave pumpkin pie but don’t feel like committing to the whole pie-making ordeal. Enter: Pumpkin Pie Cookies — soft, buttery cookie cups filled with creamy spiced pumpkin goodness. Basically, they’re mini, handheld pies, and they are about to become your favorite treat on any Fall Baking Recipes list.
These little beauties are my go-to when I want something festive, cozy, and oh-so-delicious — without breaking out the rolling pin or stressing about pie crust. They come together quickly, look gorgeous on a platter, and taste like autumn in a bite.
So grab your mixing bowl, light that fall candle, and let’s bake something magical.
Why You’ll Love These Pumpkin Sugar Cookies
These Pumpkin Sugar Cookies are the definition of cozy. Here’s why they totally work:
- Fuss-Free Pumpkin Pie Vibes: All the flavor of pumpkin pie, no crust drama.
- Make-Ahead Friendly: Bake the cookies ahead, fill them later — perfect for stress-free entertaining.
- Portable: These hold up beautifully for potlucks, dessert tables, or Thanksgiving road trips.
- Kid & Adult Approved: They’re sweet, spiced, and bite-sized — what’s not to love?
Basically, they’re everything you want from Thanksgiving Desserts Easy recipes: low effort, big payoff.
The Story Behind These Pumpkin Cookies
I first made these for a last-minute Friendsgiving when I realized I didn’t have time to make a full pie. I grabbed my go-to sugar cookie dough recipe, made little “wells,” and filled them with a quick no-bake pumpkin pie mixture.
Let me tell you — they disappeared fast. People went back for seconds (and thirds) because they felt less guilty grabbing a cookie than a whole slice of pie. Since then, they’ve become a must-have on my Thanksgiving Desserts menu every year.
What Makes These Cookies So Irresistible
It’s all about texture and balance:
- Soft, chewy cookie base that holds its shape but melts in your mouth.
- Creamy pumpkin filling that’s perfectly spiced and not overly sweet.
- Whipped cream topping for that true pie-like finish.
These are basically the dessert equivalent of a cozy sweater and a cup of chai.
Ingredient Breakdown (And Why They Work)
You only need pantry staples and a can of pumpkin. Here’s the lineup:
- Butter & Sugar: Creamed together to create a tender cookie dough.
- Egg & Vanilla: Bind the dough and add warm flavor notes.
- Flour & Salt: Keep the cookies soft but sturdy enough to hold the filling.
- Pumpkin Puree: The star of the show! Make sure it’s pure pumpkin, not pie filling.
- Brown Sugar & Pumpkin Pie Spice: Sweetness + cozy spice blend.
- Cream Cheese & Heavy Cream: Create a rich, creamy texture that mimics pie filling.
- Whipped Cream & Cinnamon: The perfect garnish to finish the look and flavor.
See? Totally doable with what’s in your pantry right now.
How to Make Pumpkin Pie Cookies
Here’s your simple step-by-step:
- Mix & Chill the Dough: Cream butter and sugar, add egg and vanilla, then mix in flour and salt. Chill for 30 minutes to keep cookies thick and chewy.
- Shape & Bake: Roll dough into balls, press a well into each, and bake until edges are just golden (about 10–12 minutes). Re-press the wells while warm.
- Make the Filling: Beat cream cheese until smooth, then mix in pumpkin, brown sugar, pumpkin pie spice, cinnamon, and cream. Chill to thicken slightly.
- Fill & Top: Pipe or spoon filling into cooled cookies, add whipped cream, sprinkle cinnamon. Done!
Pro Tips for Perfect Results
- Chill That Dough: It keeps cookies from spreading too much.
- Re-Press the Wells: Do it while cookies are warm so they hold plenty of filling.
- Chill the Filling: IMO, this makes it extra creamy and pipeable.
- Add Whipped Cream Last Minute: Keeps everything looking bakery-fresh.
Variations to Try
Want to switch things up? Try these:
- Chocolate Drizzle: Melt some dark chocolate and drizzle over the top.
- Gingersnap Crumble: Sprinkle crushed gingersnaps over the whipped cream for crunch.
- Mini Pie Crust Garnish: Use tiny pie crust cutouts as decoration for a cute finish.
- Maple Twist: Swap part of the brown sugar for maple syrup for deeper flavor.
Serving Ideas
These cookies look beautiful lined up on a tray. For Thanksgiving, I place them in mini cupcake liners for easy grabbing. They’re also perfect for fall bridal showers, weekend baking projects, or dessert charcuterie boards.
Pair them with coffee, chai lattes, or even a glass of spiced apple cider for maximum cozy vibes.
Quick Tips for Storage & Leftovers
- Unfilled Cookies: Store airtight at room temp for 3–4 days.
- Filled Cookies: Refrigerate and enjoy within 2 days.
- Make-Ahead Trick: Bake the cookies and prep the filling the day before, then assemble right before serving.
FAQs
Q: Can I freeze these cookies?
Yes! Freeze the unfilled cookie bases in an airtight container for up to 2 months. Thaw and fill when ready.
Q: Can I use homemade pumpkin puree?
Totally — just make sure it’s smooth and not too watery.
Q: What if I don’t have pumpkin pie spice?
Mix cinnamon, nutmeg, ginger, and a pinch of cloves for a DIY version.
Why These Cookies Belong on Your Fall Baking List
These are the perfect cross between Pumpkin Recipes Dessert favorites and Thanksgiving Cookies you can make ahead and actually transport without worrying about soggy crusts or runny filling. They’re quick, cozy, and guaranteed to make your house smell like fall.
If you’re searching for Fall Cooking inspiration or an easy dessert to wow your guests, this is it. These Pumpkin Cookies deserve a permanent spot on your autumn baking rotation.
Final Thoughts
These Pumpkin Pie Cookies are everything you love about Thanksgiving pie — but simplified, cuter, and easier to share. Whether you’re adding them to your Thanksgiving Desserts Easy collection or just making them for a weekend baking project, they bring all the fall flavors you crave.
So go ahead and whip up a batch. Pin this recipe to your Fall Baking Recipes board, save it for later, and prepare to watch them disappear faster than you can say “pass the pie.” Print
Cozy Pumpkin Sugar Cookies – Easy Fall Baking Recipes You’ll Love
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Category: Dessert
Description
Imagine everything you love about pumpkin pie—creamy filling, warm spices, that cozy holiday flavor—packed into a soft, buttery cookie. These pumpkin sugar cookies deliver exactly that. Each one is a little edible “pie bite” with a tender cookie base, a creamy no-bake pumpkin center, and a fluffy swirl of whipped cream on top.
They’re easy enough for a casual weekend bake but pretty enough to steal the show at a Thanksgiving dessert table.
Ingredients
Cookie Base
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
Creamy Pumpkin Filling
- 1 cup pure pumpkin puree (not pumpkin pie mix)
- ⅓ cup brown sugar
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon ground cinnamon
- ¼ cup cream cheese, softened
- 2 tablespoons heavy cream
- ½ teaspoon vanilla extract
Topping
- Whipped cream (homemade or store-bought)
- Optional garnish: pinch of cinnamon or nutmeg
Instructions
- Prepare the Dough
- In a large bowl, cream together butter and sugar with a hand mixer or stand mixer until pale and fluffy—about 2 to 3 minutes. Beat in the egg and vanilla until combined.
- In a separate bowl, whisk together the flour and salt. Slowly mix the dry ingredients into the butter mixture until a soft dough forms. Cover the dough and refrigerate for about 30 minutes. Chilling helps the cookies keep their shape.
- Shape and Bake
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop chilled dough into 1 ½ tablespoon portions, roll into smooth balls, and place 2 inches apart. Gently flatten each ball, then use your thumb or a teaspoon to press a shallow well into the center.
- Bake for 10–12 minutes, or until the edges are just starting to turn golden. If the centers puff up while baking, re-press the wells gently while the cookies are still warm. Cool completely on a wire rack before filling.
- Mix the Pumpkin Filling
- In a medium bowl, beat softened cream cheese until smooth and creamy. Add pumpkin puree, brown sugar, spices, heavy cream, and vanilla extract. Beat until light and silky. Cover and chill for at least 30 minutes to let the filling firm up.
- Assemble & Decorate
- Once the cookies are completely cooled, spoon or pipe the pumpkin filling into each well. Top with a dollop or swirl of whipped cream and a light dusting of cinnamon or nutmeg for a pretty finish.
Notes
- Make Ahead: Bake cookie bases a day or two early, then fill right before serving.
- Neat Presentation: Use a piping bag with a round tip for the filling to get bakery-style results.
- Storage: Keep filled cookies in the fridge and enjoy within 2 days for the best texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 115 kcal
- Sugar: 10 g
- Sodium: 69 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 13 mg
