Introduction

These Pumpkin Pie Cookies capture all the cozy flavors of pumpkin pie in a soft, buttery cookie form. Topped with a spiced pumpkin cream cheese filling and a dollop of whipped cream, they’re perfect for autumn gatherings or a sweet seasonal treat.

The image shows multiple round cookies arranged on a white marbled surface. Each cookie has two layers: a golden-brown outer crust with a soft, crumbly texture, and a glossy, amber-colored jam filling in the center. On top of the jam, there is a swirl of creamy white frosting with a smooth texture, adding a decorative touch. The cookies vary slightly in color from light golden to deeper brown, and some have small cracks on the surface, showing a homemade look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (2 sticks) unsalted butter, softened
¾ cup granulated sugar
1 large egg
2 tsp vanilla extract
2 ½ cups all-purpose flour
½ tsp salt
1 cup canned pumpkin puree (not pie filling)
⅓ cup brown sugar
1 tsp pumpkin pie spice
¼ tsp cinnamon
¼ cup cream cheese, softened
2 tbsp heavy cream
½ tsp vanilla extract
Whipped cream (store-bought or homemade)
Optional: pinch of cinnamon or nutmeg

Instructions

Step 1: Make the cookie dough. Cream the butter and granulated sugar with a mixer for 2–3 minutes until light and fluffy. Beat in the egg and 2 teaspoons of vanilla extract until combined. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet mixture and mix until a dough forms. Chill the dough in the refrigerator for 30 minutes.
Step 2: Shape and bake the cookies. Preheat the oven to 350°F (175°C). Roll the dough into 1.5-tablespoon balls and place them 2 inches apart on a parchment-lined baking sheet. Flatten each ball slightly, then use a teaspoon to press a well into the center of each cookie. Bake for 10–12 minutes, or until the edges are golden. While the cookies are still warm, gently press the wells again to maintain their shape, then allow the cookies to cool completely.
Step 3: Prepare the pumpkin filling. Beat the cream cheese until smooth. Add the pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, heavy cream, and ½ teaspoon vanilla extract. Mix until the filling is light and smooth. Chill the filling for 30 minutes to allow the flavors to meld.
Step 4: Assemble the cookies. Pipe or spoon the chilled pumpkin cream cheese filling into the wells of the cooled cookies. Top each cookie with a dollop of whipped cream. Sprinkle a pinch of cinnamon or nutmeg on top if desired before serving.

Tips & Variations

For extra flavor, toast the flour lightly before mixing it into the dough.
Use homemade whipped cream sweetened with a bit of maple syrup for a richer topping.
If you prefer a firmer filling, reduce the heavy cream slightly or add a teaspoon of powdered sugar to help set it.
These cookies can also be decorated with chopped pecans or a drizzle of caramel sauce for added texture.

Storage

Store assembled cookies in an airtight container in the refrigerator for up to 3 days. The cream cheese filling is perishable, so it’s best to add whipped cream just before serving. Unfilled cookies can be stored at room temperature for up to 5 days in an airtight container or frozen for up to 2 months. Reheat cookies gently before filling if desired.

How to Serve

The image shows several round cookies arranged on a white marbled surface. Each cookie has two layers: a soft, golden-brown base with a slightly cracked texture, and a center filled with a smooth, orange filling. On top of this filling, a small swirl of white cream is piped in a decorative pattern. The cookies are evenly spaced and have a warm, homemade look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin if you cook and puree it properly first. Make sure the puree is smooth and thick to ensure the right filling consistency.

Can these cookies be made gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend in a 1:1 ratio, and check that all other ingredients are gluten-free for a safe alternative.