I’m excited by this recipe because it transforms the classic taste of pumpkin pie into a thick, chewy cookie with a crisp edge and a silky, spiced filling. It’s indulgent, festive, and ideal for enjoying all the flavor of fall in every delightful bite.

Pumpkin Pie Cookie

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I gather:

For the cookie dough: cream cheese, unsalted butter, granulated sugar, brown sugar, an egg yolk, vanilla extract, all‑purpose flour, pumpkin spice, salt, coarse sugar for rolling.
For the pumpkin pie filling: egg, brown sugar, salt, pumpkin spice, whole milk, pumpkin puree, vanilla extract. (Optional: whipped cream or Cool Whip for serving.)

directions

I preheat the oven to 350 °F. I whisk the flour, pumpkin spice, and salt together. Separately, I beat cream cheese, butter, and both sugars until fluffy, then mix in the egg yolk and vanilla before adding the dry ingredients.
For the filling, I combine the egg, brown sugar, salt, pumpkin spice, milk, pumpkin puree, and vanilla until smooth.
I roll dough into roughly 2‑tablespoon balls, coat them in coarse sugar, and place them on a baking sheet. Using a measuring spoon or cup, I press a well in the center of each ball and fill it with about a tablespoon of the pumpkin filling.
I bake for 14–17 minutes, until the cookies are just set and the bottoms turn light golden brown. Then I allow them to cool completely, optionally topping with a swirl of whipped cream.

Servings and timing

Prep Time: Around 30 minutes to mix the dough and prepare the filling.
Cook Time: About 15 minutes in the oven.
Total Time: Approximately 45 minutes.
Yields: Around 23 large thumbprint-style cookies.

Variations

I might explore these tweaks:

Roll the dough in additional spices like cinnamon or even espresso sugar.
Replace the pumpkin spice with chai spice or a blend like cardamom and ginger.
Use vegan cream cheese and butter alternatives, and non-dairy milk for a dairy-free version.
Swap out coarse sugar for crushed graham cracker crumbs to mimic a pie crust texture.

storage/reheating

I store these cookies at room temperature in an airtight container for up to three days. If I add whipped cream topping, I only do so right before serving. For longer storage, I refrigerate or freeze them with parchment layers in between—just allow them to come to room temperature before enjoying.

FAQs

Can I prepare these ahead of time?

Yes—I can mix the dough and filling in advance and assemble and bake on the day I plan to serve them for fresher texture.

Can I freeze them?

Absolutely—they freeze well in airtight containers (with layers separated by parchment). I just thaw them at room temperature before serving.

Are these cookies very large?

They’re substantial. The recipe makes about 23 large cookies—perfect as a statement dessert or for generous sharing.

Can I skip the coarse sugar coating?

Yes—I can leave it off, but I find the sugar adds a lovely sparkle and subtle crunch that complements the soft cookie.

Can I top them with something else?

I can add a dollop of flavored frosting, a dusting of cinnamon sugar, or even a miniature marshmallow for festive flair.

Conclusion

I love how this Pumpkin Pie Cookie recipe brilliantly captures the warmth of pumpkin spice and the creaminess of pie in a portable, chewy treat with a crisp bottom. It’s playful yet sophisticated—perfect for holiday tables, cozy gatherings, or whenever I want dessert that feels indulgent and comforting.