Get ready to experience your favorite holiday dessert in a brand new way! These Pumpkin Pie Cookies deliver all the warm, spiced flavor of a classic pumpkin pie, but in a soft, chewy, and utterly irresistible cookie form. We’ve crafted a recipe that perfectly balances the rich pumpkin taste with a delightful cream cheese filling, creating a treat that truly tastes like a miniature pumpkin pie. This is the perfect recipe to fill your kitchen with the scent of autumn and create a dessert everyone will rave about.
Forget choosing between a slice of pie and a cookie – this recipe gives you the best of both worlds. They are simple to make, perfect for sharing, and destined to become a new fall tradition. Whether you’re baking for Thanksgiving, a Halloween party, or just a cozy afternoon, these cookies are a guaranteed hit.
Why You’ll Love These Pumpkin Pie Cookies
- Incredible Flavor: We use real pumpkin puree and a perfect blend of cinnamon, nutmeg, and ginger to capture that authentic pumpkin pie taste.
- Perfect Texture: These cookies are wonderfully soft and chewy, not cakey, providing a satisfying bite that melts in your mouth.
- Creamy Filling: A simple yet decadent cream cheese filling in the center mimics the creamy topping of a pie and balances the spice perfectly.
- Easy to Make: The steps are straightforward and perfect for bakers of all skill levels. No need to worry about a complicated pie crust recipe here!
Ingredients You’ll Need
This recipe uses simple pantry staples to create something truly special. Here’s what you’ll need to gather.
For the Pumpkin Cookies:
- All-Purpose Flour: Provides the structure for our cookies.
- Baking Soda: Helps the cookies rise and create a soft texture.
- Spices: A warm blend of ground cinnamon, nutmeg, ginger, and a pinch of cloves.
- Salt: Balances the sweetness and enhances all the flavors.
- Unsalted Butter: Make sure it’s softened to room temperature for proper creaming.
- Granulated Sugar & Brown Sugar: A combination of both gives the cookies the best flavor and a chewy texture.
- Pumpkin Puree: Use 100% pure pumpkin puree, not pumpkin pie filling. Blotting it with a paper towel to remove excess moisture is our secret tip for preventing cakey cookies!
- Egg Yolk: Adds richness and helps bind the dough.
- Vanilla Extract: For a touch of warmth and flavor.
For the Cream Cheese Filling:
- Cream Cheese: Softened to room temperature for a smooth, lump-free filling.
- Powdered Sugar: Sweetens the filling and gives it a thick consistency.
- Vanilla Extract: A small amount enhances the creamy flavor.
Step-by-Step Instructions to Make Pumpkin Pie Cookies
Follow these simple steps to create the perfect batch of pumpkin pie thumbprint cookies.
Phase 1: Prepare the Cookie Dough
- Preheat & Prepare: First, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set this aside.
- Cream Butter & Sugars: In a large bowl using a stand mixer or electric hand mixer, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat in the blotted pumpkin puree, egg yolk, and vanilla extract until just combined. Be careful not to overmix.
- Combine Wet & Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just incorporated. The dough will be soft.
- Chill the Dough: Cover the bowl and chill the dough in the refrigerator for at least 30 minutes. This is a crucial step to prevent the cookies from spreading too much.
Phase 2: Shape and Bake the Cookies
- Roll the Cookies: Once chilled, scoop the dough into 1.5-tablespoon-sized balls. Roll them between your hands until smooth.
- Create the Indent: Place the dough balls on the prepared baking sheets, about 2 inches apart. Use the back of a 1/2 teaspoon measuring spoon or your thumb to gently press an indent into the center of each ball.
- Bake: Bake for 10-12 minutes, or until the edges are lightly golden. The centers will still be soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. If the indents have puffed up, you can gently press them down again with the back of the spoon while they are still warm.
Phase 3: Make the Filling and Assemble
- Prepare the Filling: While the cookies are cooling, beat the softened cream cheese, powdered sugar, and vanilla extract together in a small bowl until smooth and creamy.
- Fill the Cookies: Transfer the filling to a piping bag or a small zip-top bag with the corner snipped off. Pipe a swirl of the cream cheese filling into the indent of each cooled cookie.
- Chill to Set: Place the filled cookies in the refrigerator for about 15-20 minutes to allow the filling to set before serving. Looking for another simple dessert idea? These no-bake cheesecake bites are always a crowd-pleaser!
Expert Tips for the Best Results
- Blot the Pumpkin: Don’t skip this step! Pumpkin puree contains a lot of water, which can make cookies cakey and cause them to spread. Simply place the puree on a plate lined with paper towels and gently blot the top to remove excess moisture.
- Chill the Dough: Chilling the dough is essential for thick, chewy cookies. A minimum of 30 minutes is good, but an hour is even better.
- Don’t Overbake: For that perfectly soft center, pull the cookies from the oven when the edges are just beginning to turn golden. They will continue to set on the hot baking sheet. If you’re looking for other cookie ideas, check out these healthy cookies.
- Room Temperature Ingredients: Ensure your butter, egg, and cream cheese are at room temperature to ensure they combine smoothly for the best texture.
How to Store Your Pumpkin Pie Cookies
Because of the cream cheese filling, these cookies should be stored in an airtight container in the refrigerator. They will stay fresh and delicious for up to 5 days. For a treat that’s easy to make in a big batch, try our tater tot casserole recipe.
Yes, absolutely. You can prepare the cookie dough and store it, tightly covered, in the refrigerator for up to 3 days before baking.
No, it is not recommended. Pumpkin pie filling is already sweetened and spiced, which will alter the flavor and sweetness of the cookies. For best results, use 100% pure pumpkin puree.
The key is to remove excess moisture from the pumpkin puree. Before adding it to the batter, spread the puree on a paper towel-lined plate and blot the top gently. This simple step makes a huge difference in achieving a chewier texture.
Due to the cream cheese filling, these cookies must be stored in an airtight container in the refrigerator. They will remain fresh for up to 5 days.
While you can use your thumb, we find that the back of a 1/2 teaspoon measuring spoon creates a more uniform and neat indent in the center of each cookie dough ball.
Yes, absolutely. You can prepare the cookie dough and store it, tightly covered, in the refrigerator for up to 3 days before baking.
No, it is not recommended. Pumpkin pie filling is already sweetened and spiced, which will alter the flavor and sweetness of the cookies. For best results, use 100% pure pumpkin puree.
The key is to remove excess moisture from the pumpkin puree. Before adding it to the batter, spread the puree on a paper towel-lined plate and blot the top gently. This simple step makes a huge difference in achieving a chewier texture.
Due to the cream cheese filling, these cookies must be stored in an airtight container in the refrigerator. They will remain fresh for up to 5 days.
While you can use your thumb, we find that the back of a 1/2 teaspoon measuring spoon creates a more uniform and neat indent in the center of each cookie dough ball.
Enjoy the Taste of Fall!
There you have it – the perfect Pumpkin Pie Cookies that bring together the best of two classic desserts. This recipe is sure to become a staple in your autumn baking rotation. If you make them, we’d love to hear how they turned out! Leave a comment below or share a photo of your beautiful cookies on Pinterest!
Pumpkin Pie Cookies: The Ultimate Recipe for Fall
The ultimate Pumpkin Pie Cookies recipe! These soft and chewy thumbprint cookies are packed with real pumpkin spice flavor and filled with a sweet, tangy cream cheese frosting. The perfect fall and Thanksgiving dessert that tastes just like pumpkin pie.
Ingredients
Equipment
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
- Beat in the blotted pumpkin puree, egg yolk, and vanilla extract until just combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just incorporated.
- Cover and chill the dough in the refrigerator for at least 30 minutes.
- Scoop the dough into 1.5-tablespoon-sized balls and roll them until smooth.
- Place dough balls on the prepared baking sheets. Use the back of a 1/2 teaspoon or your thumb to press an indent into the center of each ball.
- Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely.
- While cookies cool, prepare the filling. Beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth.
- Pipe the filling into the indent of each cooled cookie.
- Refrigerate the filled cookies for 15-20 minutes to allow the filling to set before serving.
Notes
Blot the Pumpkin: Don't skip this step! Removing excess moisture is key to preventing cakey cookies.
Chill the Dough: Chilling prevents the cookies from spreading too much, resulting in a thicker, chewier cookie.
Storage: Store cookies in an airtight container in the refrigerator for up to 5 days due to the cream cheese filling.
Pumpkin Pie Cookies: The Ultimate Recipe for Fall
Ingredients
Equipment
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
- Beat in the blotted pumpkin puree, egg yolk, and vanilla extract until just combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just incorporated.
- Cover and chill the dough in the refrigerator for at least 30 minutes.
- Scoop the dough into 1.5-tablespoon-sized balls and roll them until smooth.
- Place dough balls on the prepared baking sheets. Use the back of a 1/2 teaspoon or your thumb to press an indent into the center of each ball.
- Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely.
- While cookies cool, prepare the filling. Beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth.
- Pipe the filling into the indent of each cooled cookie.
- Refrigerate the filled cookies for 15-20 minutes to allow the filling to set before serving.
Notes
Chill the Dough: Chilling prevents the cookies from spreading too much, resulting in a thicker, chewier cookie.
Storage: Store cookies in an airtight container in the refrigerator for up to 5 days due to the cream cheese filling.
