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

Scale

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