Pumpkin Pie Cookies

Pumpkin pie cookies are soft, buttery sugar cookies with a rich, spiced pumpkin filling and a cloud of freshly whipped cream on top.

Each bite gives you the warm flavors of a classic pumpkin pie wrapped in the sweetness of a cookie, making them just as beautiful as they are delicious.

They’re the kind of treat that makes you stop for a moment and enjoy every bite.

These cookies are baked with a tender sugar cookie base that holds a thick, velvety pumpkin layer.

The whipped cream topping adds a light, creamy finish, while a sprinkle of cinnamon ties all the flavors together.

They look like little pumpkin pies, but they’re handheld and easy to serve, making them perfect for sharing with family or enjoying as a personal treat.

From the buttery cookie base to the silky pumpkin center, every layer is made to balance flavor and texture.

They store well, taste amazing chilled or at room temperature, and add a touch of seasonal warmth to any dessert table.

Table of Contents

Pumpkin Pie Cookies Recipe

Ingredients

2 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
¾ cup unsalted butter, softened
¾ cup granulated sugar
¼ cup light brown sugar, packed
1 large egg, room temperature
1 tsp vanilla extract
3 tbsp whole milk

For The Pumpkin Pie Filling

1 cup pumpkin puree
¼ cup brown sugar, packed
2 tbsp granulated sugar
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
Pinch of salt
½ tsp vanilla extract

For The Whipped Topping

1 cup heavy whipping cream, chilled
2 tbsp powdered sugar
½ tsp vanilla extract
Ground cinnamon, for dusting

Instructions

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg and vanilla extract, and mix until well combined.
Gradually add the dry ingredients into the butter mixture, alternating with the milk, and mix until a soft dough forms.
Scoop tablespoon-sized portions of dough, roll them into balls, and place them on the baking sheets.
Use the back of a spoon or your thumb to gently press an indent in the center of each dough ball to create a shallow well.
Bake for 9–11 minutes until the cookies are set but still soft. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
For the filling, combine pumpkin puree, brown sugar, granulated sugar, cinnamon, nutmeg, ginger, salt, and vanilla in a small saucepan.
Cook over medium heat, stirring constantly, until the mixture thickens and darkens slightly, about 6–8 minutes. Let it cool completely before using.
For the whipped topping, beat the chilled cream, powdered sugar, and vanilla until stiff peaks form.
Spoon the cooled pumpkin filling into the center of each cookie, smoothing the top.
Pipe or spoon a dollop of whipped cream over the pumpkin filling.
Lightly dust with ground cinnamon for garnish.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

What Is The Texture Of Pumpkin Pie Cookies Like?

Pumpkin pie cookies have two textures in one bite, making them very enjoyable to eat. The cookie base is soft and slightly chewy with a buttery flavor.

The pumpkin filling in the center is smooth, creamy, and spiced just right, giving it the familiar taste of pumpkin pie.

The whipped cream topping adds a light and airy finish, making every bite balanced and satisfying.

Can I Make Pumpkin Pie Cookies Ahead Of Time?

Yes, you can prepare these cookies in advance to save time later. You can bake the cookie bases and prepare the pumpkin filling up to 2 days ahead.

Store the cookies without the filling in an airtight container at room temperature and refrigerate the filling separately.

When ready to serve, simply fill the cookies, top with whipped cream, and dust with cinnamon for a fresh look and taste.

How To Store Pumpkin Pie Cookies Properly?

Storing pumpkin pie cookies the right way keeps them tasting fresh and delicious.

Store Filled Cookies In The Refrigerator: Once filled and topped with whipped cream, keep the cookies in an airtight container in the fridge for up to 3 days.
Keep Unfilled Cookies At Room Temperature: If you plan to fill them later, store the baked cookie bases in a sealed container at room temperature for up to 4 days.
Separate Layers With Parchment Paper: If stacking cookies, place parchment paper between layers to prevent them from sticking or getting damaged.

Can Pumpkin Pie Cookies Be Frozen?

Yes, you can freeze pumpkin pie cookies, but it’s best to freeze them without the whipped cream topping. Bake the cookies and add the pumpkin filling, then let them cool completely. Arrange them on a tray, freeze until firm, and transfer to a freezer-safe bag or container. They will keep for up to 2 months. Thaw them overnight in the fridge, then top with whipped cream before serving.

Can I Use Fresh Pumpkin Instead Of Canned?

Fresh pumpkin can be used, but it needs to be prepared properly for the right texture and flavor. Peel, cut, and steam or roast the pumpkin until soft. Mash it well, then strain through a cheesecloth or fine mesh to remove excess water.

This step is important because too much moisture can make the filling runny and affect the cookie’s texture.

How To Make The Whipped Cream Hold Its Shape Longer?

A stable whipped cream topping helps the cookies look neat for hours.

Use Chilled Cream And Equipment: Cold cream and a cold mixing bowl whip faster and hold shape better.
Add A Stabilizer: A spoon of powdered sugar or a little cornstarch helps the cream keep its form.
Pipe Just Before Serving: For the freshest look, add the whipped cream topping shortly before serving, especially if the cookies will be sitting out.

Can I Adjust The Spices In Pumpkin Pie Cookies?

Yes, spice levels can be adjusted to match your preference. Some people enjoy extra cinnamon, while others add a pinch of cloves for more depth.

Always taste the filling before adding it to the cookies to ensure the balance of spices is exactly how you like it.

How Long Do Pumpkin Pie Cookies Stay Fresh?

Freshly made pumpkin pie cookies taste their best within the first 2 days, especially when topped with whipped cream. Without the topping, they can last a little longer.

If stored properly in the refrigerator, they will still taste good for up to 3 days, but the texture of the whipped cream may soften over time.