Pumpkin Pie Cookies Recipe - Easy Thanksgiving Dessert
These pumpkin pie cookies are soft sugar cookies filled with creamy no-bake pumpkin pie filling and topped with whipped cream. They deliver all the flavor of pumpkin pie in a convenient, handheld form—perfect for Thanksgiving dessert trays, fall gatherings, or holiday parties.
Ingredients
- 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
- 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
- whipped cream, for topping
- ground cinnamon or nutmeg, for garnish (optional)
Instructions
- Cream butter and sugar together for 2–3 minutes until light and fluffy. Add egg and vanilla; beat until smooth.
- Whisk flour and salt separately, then gradually add to wet ingredients. Mix until a soft dough forms—don’t overmix.
- Cover and refrigerate for 30 minutes to prevent spreading during baking.
- Preheat oven to 350°F (175°C). Scoop 1.5-tablespoon dough balls onto parchment-lined sheet, flatten slightly, and press a deep well in the center. Bake 10–12 minutes until edges are golden. Re-press wells if needed, then cool completely.
- Beat softened cream cheese until smooth. Add pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, heavy cream, and vanilla. Mix until creamy and thick.
- Refrigerate the pumpkin filling for 30 minutes to firm up before piping.
- Spoon or pipe chilled filling into cookie wells. Top each with whipped cream and a sprinkle of cinnamon or nutmeg.
- Serve immediately for best presentation, or refrigerate filled cookies (without whipped cream) up to 2 days.