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–+ servings
Pumpkin Pie Cookies

Delicious Pumpkin Pie Cookies: A Cozy Fall Treat You'll Love

Enjoy these delightful Pumpkin Pie Cookies, a no-bake treat that brings cozy autumn flavors to your table.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1/2 cup Unsalted Butter Adds richness and moisture; swap with vegan butter for a dairy-free treat.
  • 3/4 cup Sugar Provides sweetness; feel free to use either white or brown sugar.
  • 1 large Egg Binds the dough; can be substituted with a flax egg for a vegan option.
  • 1 teaspoon Vanilla Extract Enhances the cookie flavor; use pure extract for the best taste.
  • 2 cups All-Purpose Flour Forms the cookie structure; a gluten-free blend works as well.
  • 1 pinch Salt Balances the sweetness perfectly.
For the Pumpkin Filling
  • 1 cup Canned Pumpkin Puree The star of these pumpkin pie cookies; ensure it’s pure pumpkin for the best flavor.
  • 1/2 cup Brown Sugar Deepens sweetness and flavor; coconut sugar is a great refined-sugar-free swap.
  • 2 teaspoons Pumpkin Pie Spice Delivers that classic fall flavor; create your own with cinnamon, nutmeg, and ginger if needed.
  • 8 ounces Cream Cheese Adds creaminess and helps to hold the filling together; opt for vegan cream cheese for a milk-free version.
  • 1/4 cup Heavy Cream Provides a luscious, creamy texture; coconut cream can be used for a dairy-free alternative.
For Topping
  • 1 cup Whipped Cream Lightly top the filled cookies with homemade or store-bought; a sprinkle of cinnamon or nutmeg will elevate them further!

Equipment

  • Mixing bowl
  • baking sheet
  • Parchment paper
  • Refrigerator

Method
 

Step-by-Step Instructions for Pumpkin Pie Cookies
  1. Cream together the butter and sugar until light and fluffy. Incorporate egg and vanilla extract until combined. Gradually add flour and salt, stirring until a soft dough forms. Chill in refrigerator for 30 minutes.
  2. Preheat oven to 350°F. Roll dough into 1.5-tablespoon balls and place on lined baking sheet. Create wells in the center of each cookie. Bake for 10-12 minutes until golden. Cool completely on wire rack.
  3. Beat together cream cheese until smooth. Add pumpkin puree, brown sugar, pumpkin pie spice, and heavy cream. Mix until creamy. Chill the filling for 30 minutes.
  4. Fill each cooled cookie with the pumpkin filling. Top with a dollop of whipped cream and dust lightly with cinnamon or nutmeg. Serve and enjoy!

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 60mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 1500IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Chill the dough properly for best results. Use pure pumpkin puree for true flavor. Fill cookies just before serving for optimal freshness.

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