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Pumpkin Pie Cookies

These adorable pumpkin pie cookies are the perfect dessert for Thanksgiving and any fall gathering! Individual-sized and full of cozy flavors, they have everything you love about pumpkin pie and sugar cookies. These mini pies are sure to become a new holiday tradition!

For more easy pumpkin cookies, try our cake mix pumpkin cookies, pumpkin white chocolate cookies, and Libby’s pumpkin cookies.

pumpkin pie sugar cookies

Mini pumpkin pie cookies

Are you ready for the cutest pumpkin pie ever? Enter mini pumpkin pie cookies!

These cookies come together quickly and are so much easier to prepare than a full-fledged pumpkin pie.

The filling tastes like a mix of traditional pumpkin pie and sugar cookies.

The cookie crust adds a chewy, sweet texture to the rich, creamy filling.

These cookies are so easy to make because you don’t have to deal with rolling out a large pie crust.

And since they are mini, the cookies don’t have to bake long, either.

And instead of serving slices of pie, your guest can just grab a quick treat, making these cookies a great dessert for holidays and parties.

Pumpkin muffins, pumpkin bread, and pumpkin pancakes are more great pumpkin recipes!

Reasons to love pumpkin pie cookies
  • Fall flavors: Pumpkin pie cookies have all the flavors, delicious pumpkin, warming spices, and a sweet, butter sugar cookie crust. Divine!
  • Super easy: If you have been intimidated by making pies in the past, fear not! These pumpkin pie cookies are so simple that everyone can bake them.
  • Pantry staples: The cookies are prepared with easy-to-find ingredients like canned pumpkin, butter, sugar, flour, and cream.
  • Portable: The recipe is such an excellent treat for the holiday season! I love bringing the cookies to parties and bake sales because they are so easily portioned and don’t require plates or forks.
pumpkin pie cookie ingredients

Ingredients

The ingredients are similar to what you would use in regular pumpkin pie – just minified. You can find the full measurements in the recipe card at the bottom of the post.

  • All-purpose flour will do for this recipe. For the best results, use a kitchen scale to weigh the flour.
  • Sugar sweetness the crust a little bit. I usually use white sugar, but brown sugar works too.
  • Butter: I like salted butter to balance the sweetness. Let the butter soften for 15 minutes.
  • Egg: Let the egg come to room temperature as well. Place the egg in a bowl of warm water for 10 minutes to warm the egg.
  • Vanilla extract gives the cookies a delicious, sweet aroma.

Pumpkin pie filling

  • Canned pumpkin: I recommend Libby’s pure pumpkin puree because it gives great taste and texture.
  • Sweetened condensed milk is the creamy base of the filling and provides sweetness.
  • Egg: 1 large egg helps to bind the filling together.
  • Pumpkin pie spice: The warm flavors of pumpkin pie spice are so good in this recipe. To make it, simple mix 1/2 tsp ground cinnamon + 1/4 tsp ground ginger + 1/8 tsp ground cloves + 1/8 tsp ground nutmeg.
  • Heavy cream: A swirl of sweetened whipped cream makes a great topping for this easy pumpkin pie cookies recipe. You can whip up your own or buy canned whipped cream.

How to make pumpkin pie cookies

These pie cookies are really simple to throw together. If you need to feed a crowd, double the recipe to have enough for every guest.

step 1 mix cookie dough.

1. Mix cookie dough

  • Cream butter and sugar. Beat the butter and sugar on high speed until creamy.
  • Add wet ingredients. Add the egg and vanilla extract. Mix on medium speed until incorporated.
  • Add flour. Turn down the mixer to low and gradually add the flour. Mix until you no longer see streaks of flour.
  • Divide dough. Knead the dough gently together until smooth. Then divide your dough into 2 equal portions and shape each piece into a flat disk. Roll each dough disk in plastic wrap and refrigerate for 30 minutes.
step 2 form cookies.

2. Form cookies

  • Roll out cookie dough. Dust your work surface and rolling pin with flour. Roll out one dough disk at a time until 1/4 in / 6 mm thick. Start rolling from the middle to the edges and occasionally turn the dough to avoid sticking.
  • Cut out rounds. Cut cookies with a 3-inch round cutter and place half on the lined baking sheet. Brush the cookie round with 1 egg white mixed with 1 teaspoon water.
  • Create frame. With the other half of the cookies, create a frame by cutting out the middle with one size smaller cutter. Place the frame on the egg-washed cookie and bake for 12 to 15 minutes.
step 3 mix filling and fill cookies.

3. Mix filling

  • Mix filling. In a medium bowl, whisk together the pumpkin, condensed milk, egg, and pumpkin pie spice until combined and smooth.
  • Fill cookies. Remove the cookies from the oven. Use a 1/4 cup measuring cup and press down the center of the cookie to create a well. Pour 1 to 2 tablespoons of filling into each cookie.
step 4 bake cookies.

4. Bake cookies

  • Finish baking. Return the cookies to the oven and bake for 8 to 10 minutes, until the centers are set.
  • Cool. Let the cookies cool on the baking sheet for 1 minute. Then transfer them onto a wire rack to cool completely.
pumpkin pie filled cookies

Baking tips

These pumpkin pie cookies are so delicious and fun to make, and I have a feeling you’ll be coming back to this recipe again and again. Here are a few helpful tips and tricks to get the most out of the recipe:

  • Use canned pumpkin: If you accidentally buy pumpkin pie filling, remember that it already has sugar and spices in it. In that case, reduce the spices and sugar in the recipe to account for that.
  • Keep cuts close together when cutting out your cookie rounds: This helps get as many cookies out of your dough as possible. Re-roll any scraps to use the entire dough. Keep in mind that with each re-roll, you’re adding more flour, making the dough drier each time. So you want to get as much as possible out of that first roll.
  • Create a well: The cookies will puff up after the first round of baking. To ensure there is still enough room to hold the filling, press the bottom of a measuring cup or a glass down the center of the cookie.
  • Prep the cookie sheets: Line your baking sheets with parchment paper to keep the cookie from sticking and over-browning.
  • Adjust the baking time as needed: Everyone’s oven heats differently. Cookies will slightly brown on the bottom and edges, so watch cookies carefully beginning at the 10-minute mark and remove them once you notice golden brown edges form.

Storage instructions

Store pumpkin pie cookies

These pumpkin pie cookies are so yummy I doubt you’ll have leftovers. But if you need to store them, place the cookies into an airtight container in the fridge. They will stay fresh for 3 to 4 days.

Freeze pumpkin pie cookies

Freezing your pumpkin pie filled cookies is the best way to enjoy them for 1 to 2 months. Place the cookies into a freezer-safe container. Ideally, freeze the cookies without the topping.

I also recommend placing sheets of parchment paper between layers, so the cookies don’t stick.

Mini pie cookies defrost quickly. Just set them out on the counter for about an hour or until they have thawed, and enjoy!

More pumpkin pie recipes to try

If you’re a pumpkin pie lover, you’ll love our tasty pie recipes! Pumpkin pie is the ultimate fall dessert, and you want these pies on your Thanksgiving table.

Did you enjoy this recipe? Give it a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and leave a comment! Appreciate it so much, thank you!

If you had any issues, I’d appreciate the chance to help you troubleshoot before you rate.

pumpkin pie cookies.

Pumpkin Pie Cookie Recipe

Yield: 24 cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Additional Time: 2 hours
Total Time: 2 hours 30 minutes

These adorable pumpkin pie cookies are the perfect dessert for Thanksgiving and any fall gathering! Individual-sized and full of cozy flavors, they have everything you love about pumpkin pie. These mini pies are sure to become a new holiday tradition!

Ingredients

Cookie Crust

  • 2/3 cup / 135 g / 4.8 oz unsalted butter, softened for 10 to 15 min
  • 1/2 cup / 100 g / 3.5 oz granulated sugar
  • 1 large egg, at room temperature
  • 1 tsp pure vanilla extract
  • 2 1/4 cups / 275 g / 9.7 oz all-purpose flour, spooned and leveled

Pumpkin Pie Filling

  • 1 cup / 225 g / 8 oz canned pumpkin
  • 1/2 cup / 150 g / 5.3 oz sweetened condensed milk
  • 1 large egg
  • 1 tsp pumpkin pie spice

Topping (optional)

  • sweetened whipped cream

Instructions

  1. Cream butter and sugar. Using a stand mixer with the paddle attachment or a handheld mixer and a large mixing bowl, beat the butter and sugar on high speed until creamy, about 2 minutes.
  2. Add wet ingredients. Add the egg and vanilla extract. Mix on medium speed until incorporated. Scrape down the sides of the bowl as needed.
  3. Add flour. Turn down the mixer to low and gradually add the flour. Mix until you no longer see streaks of flour. Be careful not to overmix.
  4. Divide dough. Knead the dough gently together until smooth. Then divide your dough into 2 equal portions and shape each piece into a flat disk. Roll each dough disk in plastic wrap and refrigerate for 30 minutes (or until ready to bake).
  5. Preheat oven. Preheat the oven to 350°F / 180°C / gas mark 4. Line baking sheets with parchment paper or non-stick baking mats.
  6. Roll out cookie dough. Dust your work surface and rolling pin with flour. Roll out one dough disk at a time until 1/4 in / 6 mm thick. Start rolling from the middle to the edges and occasionally turn the dough to avoid sticking.
  7. Cut out rounds. Cut cookies with a 3-inch / 7.5 cm round cutter and place half on the lined baking sheet. Brush the cookie round with 1 egg white mixed with 1 teaspoon water.
  8. Create frame. With the other half of the cookies, create a frame by cutting out the middle with one size smaller cutter. Place the frame on the egg-washed cookie and bake in the oven for 15 minutes.
  9. Mix filling. In a medium bowl, whisk together the pumpkin, condensed milk, egg, and pumpkin pie spice until combined and smooth.
  10. Fill cookies. Remove the cookies from the oven. Use a 1/4 cup measuring cup and press down the center of the cookie to create a well. Pour 1 to 2 tablespoons of filling into each cookie.
  11. Finish baking. Return the cookies to the oven and bake for 8 to 10 minutes, until the centers are set.
  12. Cool. Let the cookies cool on the baking sheet for 1 minute. Then transfer them onto a wire rack to cool completely.
  13. Garnish. If desired, pipe swirls of sweetened whipped cream onto the cookies before serving. Enjoy!
Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 135Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 18mgCarbohydrates: 18gFiber: 0gSugar: 9gProtein: 3g

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