Pumpkin Pie Cookies offer all the warm, spiced flavor of a classic pumpkin pie — but in a handheld cookie form. No rolling crusts, no blind‑baking, no waiting for custard to set. Instead, you get a buttery cookie shell filled with a luscious, no‑bake pumpkin filling and topped with whipped cream. They’re the perfect treat for Thanksgiving dessert trays, autumn gatherings, or simply an indulgent coffee‑break snack.
These cookies travel well, look festive, and satisfy that pumpkin craving without the fuss of a full pie.
If you enjoy this, you might also like other pumpkin or fall sweets like pumpkin spice thumbprints or soft maple cookies.
Why These Pumpkin Pie Cookies Work
- Best of both worlds: A sturdy yet soft sugar cookie base that can hold a creamy filling.
- No‑bake filling: The pumpkin center is smooth, lightly spiced, and doesn’t need baking.
- Make‑ahead friendly: You can bake the cookie shells ahead of time and fill right before serving.
- Versatile and festive: They look beautiful on dessert trays and complement other seasonal treats.
The sugar cookie style holds up better under filling than a crumbly shortbread, making them more practical and less likely to crack.
Ingredients
For the Cookie Base
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 2½ cups all‑purpose flour
- ½ tsp salt
For the No‑Bake Pumpkin Filling
- 1 cup canned pumpkin puree (not pumpkin 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
Topping (Optional)
- Whipped cream (homemade or store‑bought)
- Pinch of cinnamon or nutmeg for garnish
Instructions
- Make the cookie dough
In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy (about 2–3 minutes). Add the egg and vanilla and beat until smooth. In a separate bowl, whisk together flour and salt. Gradually add the dry mix into the wet, mixing until a soft dough forms. Cover and refrigerate for 30 minutes. - Shape and bake the cookies
Preheat oven to 350 °F (175 °C). Line baking sheets with parchment paper. Scoop dough in ~1.5 Tbsp portions and roll into balls. Space ~2 inches apart. Flatten each slightly, then press a well into the center with a teaspoon or thumb. Bake 10–12 minutes, until the edges just begin to turn golden. If the centers puff up, gently re‑press the wells while warm. Transfer to a wire rack and cool completely. - Make the pumpkin filling
Beat softened cream cheese until smooth. Add pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, heavy cream, and vanilla. Mix until you have a smooth, light filling. Chill at least 30 minutes to let it firm slightly. - Assemble the cookies
Once cookies are cooled and filling is chilled, spoon or pipe the pumpkin filling into each well. Top with a swirl of whipped cream and sprinkle with a bit of cinnamon or nutmeg if desired. For best appearance and texture, fill just before serving. - Storage & Serving
- Unfilled cookies: store in an airtight container for 3–4 days.
- Filled cookies: keep refrigerated and consume within 2 days.
- If you need to transport to a gathering, placing them in mini cupcake liners helps them stay upright and neat.
Recipe Summary
| Metric | Value |
|---|---|
| Yield | 24 cookies |
| Serving size | 1 cookie |
| Prep time | 20 minutes |
| Cook time | 12 minutes |
| Additional chill time | 30 minutes |
| Total time | 1 hour 2 minutes |
Nutrition (Approximate, per cookie)
- Calories: ~115
- Total Fat: 3 g
- Saturated Fat: 1 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Sugar: 10 g
- Protein: 2 g
Tips, Variations & Serving Ideas
- If you prefer a more crumbly base (closer to a pie crust feel), you could try a shortbread‑style cookie, but the sugar cookie version holds up better when filled.
- Use a piping bag for neater presentation of the filling, or spoon it in if you’re in a hurry.
- Whipped cream should ideally be added just before serving to keep it fresh and fluffy.
- To elevate the look, dust lightly with ground cinnamon or nutmeg.
- These cookies pair wonderfully with other fall treats — consider placing them alongside other seasonal desserts like soft pumpkin muffins or caramel pecan bars.