These pumpkin pie cookies are the ultimate fall treat! Soft sugar cookie cups filled with creamy pumpkin pie filling, ready in under 30 minutes. Perfect for holidays, cozy nights, or when you want pumpkin pie without the fuss.
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Why You’ll Love These Pumpkin Pie Cookies
Pumpkin pie cookies bring the warm flavors of fall into a bite-sized treat. Unlike a full pie, they’re quick to make — just 30 minutes from start to finish, no dough chilling needed. Their sugar cookie base pairs perfectly with the creamy, spiced pumpkin filling, giving you the best of both worlds in every bite. These little cookie cups are perfect for Thanksgiving dessert tables, family gatherings, or just enjoying with a hot coffee on a chilly day. If you’ve loved classic pumpkin pie or tried Crumbl-inspired cookie recipes, this version will easily become a favorite.
Ingredients You’ll Need
Making pumpkin pie cookies only requires a handful of pantry staples plus pumpkin puree. Here’s what you’ll need:
For the Sugar Cookie Base
- Butter – Unsalted or salted works; if using salted, skip extra salt.
- Granulated sugar – Adds sweetness and structure.
- All-purpose flour – Measured accurately for the right texture.
- Egg yolk – Helps bind and enrich the dough.
- Vanilla extract – For warm flavor.
For the Pumpkin Pie Filling
- Pumpkin puree – Use pure pumpkin, not pie filling.
- Cream cheese – Softened for smooth texture (mascarpone works too).
- Granulated or brown sugar – For sweetness.
- Cinnamon, nutmeg, or pumpkin spice – For cozy fall flavor.
Simple Substitutions
- Use 1:1 gluten-free flour if needed.
- Swap vegan butter or plant-based cream cheese for dairy-free.
- Maple sugar can replace granulated sugar.
- Fresh pumpkin puree is fine; just avoid canned pie filling.
Step-by-Step Instructions
- Prepare the dough: In a mixing bowl, cream butter and sugar until fluffy. Add egg yolk and vanilla. Slowly mix in flour until dough forms. Avoid overmixing.
- Shape into cups: Grease a muffin pan and press dough balls into each cavity, shaping them into little cups.
- Bake the base: Bake at 350°F (175°C) for about 10–12 minutes until lightly golden.
- Mix pumpkin pie filling: Beat softened cream cheese, pumpkin puree, sugar, and spices until smooth.
- Fill and bake again: Spoon filling into cookie cups and bake another 8–10 minutes until set.
- Cool completely: Let cookies cool in the pan before removing. Optional: top with whipped cream or dust with cinnamon.
Make Ahead, Storage & Freezing Tips
- Make ahead: Prepare the cookie dough up to 1 week in advance and store in the fridge.
- Storage: Keep baked cookies in an airtight container in the fridge for up to 7 days.
- Freeze: Flash-freeze baked cookies, wrap, and store for up to 2 months.
- Thaw: Let thaw overnight in the fridge, or enjoy slightly chilled.
Expert Tips for Perfect Pumpkin Pie Cookies
- Use room-temperature ingredients to ensure smooth mixing.
- Don’t overmix the dough, or the cookie base may turn tough.
- Always grease and line your muffin tin for easy release.
- Let cookies cool fully before storing.
- For a bakery-style touch, pipe on lightly sweetened whipped cream.
FAQs
What’s the difference between pumpkin puree and pumpkin pie filling?
Pumpkin puree is 100% pumpkin with no added sugar or spices, while pumpkin pie filling includes both. For this recipe, stick to puree.
Can I make these without a muffin tin?
Yes! You can press the dough into mini tart pans or shape thicker cookies on a baking sheet, though the cup shape works best for holding filling.
Are these similar to Crumbl pumpkin cookies?
They’re inspired by Crumbl but smaller and baked in cup form instead of large flat cookies.
More Pumpkin Dessert Recipes to Try
If you love these pumpkin pie cookies, you’ll also enjoy making pumpkin chiffon pie for a lighter twist, a cozy bowl of creamy pumpkin pasta, or even a batch of crunchy roasted pumpkin seeds for snacking.