Pumpkin Pie Cookies Recipe – Easy Thanksgiving Dessert

These pumpkin pie cookies are soft sugar cookies filled with no-bake pumpkin pie filling and topped with whipped cream. They deliver all the flavor of classic pumpkin pie in handheld form—without rolling pie crust or waiting for custard to set. Perfect for Thanksgiving dessert trays, fall gatherings, or holiday parties, these easy cookies can be made ahead and travel beautifully. The buttery cookie base stays tender while the creamy, spiced pumpkin filling tastes just like pie.

Prep Time: 20 minutes | Chill Time: 30 minutes | Cook Time: 12 minutes | Total Time: 62 minutes | Yield: 24 cookies

Why Pumpkin Pie Cookies Are Perfect for Fall

These pumpkin pie cookies offer the best of both worlds—the beloved flavor of pumpkin pie with the convenience of cookies. The soft, buttery sugar cookie base creates a perfect well for the smooth, warmly spiced no-bake pumpkin filling. A swirl of whipped cream on top adds that finishing pie-like touch without being overly rich. These cookies are sturdier than pie, easier to portion and serve, and perfect for potlucks or any gathering where traditional pie might be impractical.

What makes this recipe special:

• No pie crust rolling or blind baking required
• No-bake pumpkin filling comes together quickly
• Make-ahead friendly for stress-free entertaining
• Portable and travel well
• Basic pantry ingredients
• Impressive presentation with minimal effort

Ingredients for Pumpkin Pie Cookies

For the Cookie Base:

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt

For the No-Bake Pumpkin Filling:

• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1/3 cup brown sugar
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon ground cinnamon
• 1/4 cup cream cheese, softened
• 2 tablespoons heavy cream
• 1/2 teaspoon vanilla extract

For the Topping:

• Whipped cream (store-bought or homemade)
• Optional: pinch of cinnamon or nutmeg for garnish

How to Make Pumpkin Pie Cookies

Step 1: Make the Cookie Dough

In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer on medium speed. Beat for 2-3 minutes until light and fluffy. The mixture should be pale and airy. Add the egg and vanilla extract, beating until smooth and well incorporated.

Step 2: Add Dry Ingredients

In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed just until a soft dough forms. Don’t overmix, as this can make the cookies tough.

Step 3: Chill the Dough

Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes. This chilling step is important—it prevents the cookies from spreading too much during baking and helps them hold their well shape.

Step 4: Shape the Cookies

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop the dough into 1.5-tablespoon portions (about 22-24 grams each) and roll into balls. Place the dough balls 2 inches apart on the prepared baking sheet to allow for spreading. Flatten each ball slightly with your palm or the bottom of a glass, then press a teaspoon or your thumb into the center of each cookie to create a well for the filling. Make the well fairly deep—about 1/2 inch.

Step 5: Bake the Cookie Cups

Bake for 10-12 minutes, until the edges are just turning golden but the centers are still pale. The centers may puff slightly during baking—this is normal. If they puff too much, gently re-press the wells with a teaspoon while the cookies are still warm. Transfer the cookies to a wire rack and let cool completely before filling.

Step 6: Make the No-Bake Pumpkin Filling

In a medium bowl, beat the softened cream cheese with a hand mixer until smooth and creamy with no lumps. Add the pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, heavy cream, and vanilla extract. Mix on medium speed until the filling is smooth, light, and well combined. The mixture should be thick but spreadable.

Step 7: Chill the Filling

Cover the filling and refrigerate for at least 30 minutes. This chilling time helps the filling firm up slightly and hold its shape better when piped or spooned into the cookies. Chilled filling creates cleaner presentation and prevents it from running over the edges.

Step 8: Assemble the Cookies

Once both the cookies and filling are completely chilled, you’re ready to assemble. Spoon or pipe the pumpkin filling into each cookie’s center well. For the neatest presentation, use a piping bag fitted with a round tip. If using a spoon, fill generously but don’t overflow the wells.

Step 9: Add Whipped Cream Topping

Top each filled cookie with a small swirl or dollop of whipped cream. You can pipe it decoratively or simply add a spoonful. For visual appeal and extra flavor, sprinkle with a light pinch of cinnamon or nutmeg.

Step 10: Serve

For best results, fill and top the cookies just before serving. The cookie base stays firm and the whipped cream looks fresh. If you need to prep ahead, you can fill the cookies and refrigerate, but wait to add whipped cream until serving time.

Tips for Perfect Pumpkin Pie Cookies

Chill the dough properly. Don’t skip the 30-minute chill time. This prevents spreading and helps cookies hold their well shape during baking.

Use pure pumpkin puree. Make sure you’re using plain canned pumpkin, not pumpkin pie filling which contains added sugar and spices.

Make deep wells. Press firmly to create a deep well in each cookie. Shallow wells won’t hold enough filling.

Don’t overbake. Remove cookies when edges are just golden. Overbaked cookies will be hard and crunchy instead of soft.

Re-press if needed. If centers puff during baking, gently press them down again while cookies are still warm.

Chill the filling. The 30-minute chill makes the filling easier to pipe and creates better presentation.

Soften cream cheese completely. Room temperature cream cheese blends smoothly without lumps in the filling.

Fill just before serving. For crispest cookies and freshest cream, assemble close to serving time when possible.

Make-Ahead Instructions

Cookie cups (2 days ahead): Bake the cookie cups completely, cool, and store in an airtight container at room temperature for up to 2 days. Fill just before serving.

Pumpkin filling (3 days ahead): Make the no-bake filling and store in an airtight container in the refrigerator for up to 3 days. Stir gently before using.

Filled cookies (1 day ahead): Fill the cooled cookies with pumpkin filling and refrigerate in a single layer in an airtight container. Add whipped cream just before serving.

Cookie dough: The dough can be made ahead, shaped into balls, and refrigerated overnight before baking.

Storage Instructions

Unfilled cookies: Store in an airtight container at room temperature for 3-4 days.

Filled cookies: Refrigerate filled cookies (without whipped cream) in a single layer in an airtight container for up to 2 days. The cookies will soften slightly but remain delicious.

Pumpkin filling alone: Store leftover filling in the refrigerator for up to 3 days. Use as a spread on toast or as a dip with graham crackers.

Freezing: Unfilled cookie cups can be frozen in an airtight container for up to 1 month. Thaw at room temperature before filling.

Recipe Variations

Shortbread base: Use a shortbread cookie recipe instead of sugar cookies for a more pie-crust-like texture. The cookies will be crumblier but delicious.

Maple pumpkin filling: Add 1 tablespoon maple syrup to the filling for deeper fall flavor.

Gingersnap crust: Add 1/2 teaspoon ground ginger and 1/4 teaspoon ground cloves to the cookie dough for spicier cookies.

Cream cheese frosting topping: Replace whipped cream with cream cheese frosting for a richer, more stable topping.

Mini versions: Make smaller cookie cups using 1 tablespoon of dough each for bite-sized treats perfect for parties.

Chocolate drizzle: Drizzle melted chocolate over the whipped cream for an elegant finish.

Pecan garnish: Top with a small piece of candied pecan instead of or in addition to cinnamon.

Dairy-free version: Use dairy-free butter and cream cheese alternatives, and coconut cream for both the filling and topping.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned? Yes, but make sure to roast, puree, and drain it thoroughly. Fresh pumpkin can be watery, which will make the filling too thin.

What’s the difference between pumpkin puree and pumpkin pie filling? Pumpkin puree is just cooked, mashed pumpkin with nothing added. Pumpkin pie filling contains sugar, spices, and other ingredients. Always use plain puree for this recipe.

Can I make these without cream cheese? The cream cheese adds body and tang to the filling. You could substitute with mascarpone or use additional heavy cream, but the texture will be different.

How do I keep the cookies from spreading? Chill the dough for 30 minutes before baking and make sure your butter is softened but not melted when making the dough.

Can I use store-bought cookie dough? While homemade is best, you could use refrigerated sugar cookie dough in a pinch. Press wells before baking.

Why do my cookies lose their well shape? This usually happens when dough isn’t chilled enough or if you don’t press deep enough initially. Re-press while warm if needed.

Can I pipe the filling? Yes! A piping bag with a round tip creates the neatest presentation. Chilling the filling first makes piping easier.

How far ahead can I make these? Bake cookies 2 days ahead and make filling 3 days ahead. Assemble no more than 1 day before serving for best texture.

Serving Suggestions

These pumpkin pie cookies are perfect for:

• Thanksgiving dessert tables alongside traditional pie
• Fall potlucks and holiday parties
• Cookie exchanges and gift boxes
• After-school treats during fall
• Office parties and gatherings
• Plated with other fall cookies for variety
• Served in mini cupcake liners for easy grabbing

Nutritional Information

Per cookie (without whipped cream)

• Calories: 115
• Protein: 2g
• Fat: 3g (Saturated: 1g)
• Carbohydrates: 21g
• Fiber: 1g
• Sugar: 10g
• Sodium: 69mg
• Cholesterol: 13mg

These pumpkin pie cookies bring all the satisfaction of creamy, spiced pumpkin pie in a convenient handheld form. The soft, buttery cookie base pairs perfectly with the smooth no-bake pumpkin filling, while the whipped cream topping adds that classic pie-like finish. Whether you’re looking for an easier alternative to traditional pie, need a portable dessert for travel, or simply want something impressive that comes together quickly, these make-ahead friendly cookies deliver familiar fall flavor with minimal fuss. They’re proof that you can have your pumpkin pie and eat it like a cookie too!