Simple Pumpkin Pie Cookies

Simple Pumpkin Pie Cookies are the kind of fall treat that makes the whole kitchen feel softer and warmer. They bring the cozy flavor of pumpkin pie into a tender cookie, complete with a creamy pumpkin filling and the gentle spice that makes autumn baking feel so comforting.

These cookies feel like the sweet middle ground between a cookie tray and a slice of pumpkin pie. They have a buttery cream cheese dough, a soft pumpkin center, and a flavor that belongs beside cider, coffee, whipped cream, or a scoop of vanilla ice cream.

There is something especially comforting about baking with pumpkin pie spice. The scent alone can make a chilly day feel calmer, like the season has settled into the kitchen for a while.

The cookie dough starts with room-temperature unsalted butter and cream cheese, creamed until light and fluffy. Granulated sugar, brown sugar, an egg yolk, vanilla extract, salt, pumpkin pie spice, and all-purpose flour turn it into a smooth dough.

The filling is made separately with pure pumpkin purée, brown sugar, a large egg, whole milk, vanilla extract, a pinch of table salt, and more pumpkin pie spice. It becomes creamy, warm, and ready to spoon onto the cookie dough.

Once baked, the edges become lightly golden while the centers remain soft. After a short rest on the baking sheet, the cookies move to a wire rack to cool completely.

Simple Pumpkin Pie Cookies are wonderful for potlucks, cozy evenings, fall gatherings, or sharing with friends and family. They are sweet, spiced, freezer-friendly, and full of the pumpkin comfort people look forward to every year.

Why You’ll Love These Simple Pumpkin Pie Cookies

These cookies are quick and easy to prepare. They are ready in about 35 minutes, making them practical for a fall baking day.

They use simple ingredients. Butter, cream cheese, sugars, flour, pumpkin purée, pumpkin pie spice, eggs, milk, vanilla, and salt create the full cookie.

They are family-friendly. Kids and adults can both enjoy the soft cookie dough and creamy pumpkin filling.

They are freezer-friendly. Leftover cookies can be frozen for future cravings.

They capture classic pumpkin pie flavor in cookie form. The filling gives each bite that cozy pumpkin center.

They are great for sharing. Serve them at gatherings, potlucks, cozy nights at home, or anywhere a fall dessert belongs.

Recipe Details

Simple Pumpkin Pie Cookies bake at 350°F (175°C). The baking time is about 15 minutes.

The cookies are ready when the edges are lightly golden and the centers still look soft. They should cool on the baking sheet for about 5 minutes before being moved to a wire rack.

The full recipe is ready in about 35 minutes. The dough, filling, assembly, baking, and cooling process all stay simple.

The cookie dough uses 6 oz room-temperature unsalted butter, about 70°F, and 3 oz room-temperature cream cheese. These should be soft enough to cream smoothly.

The dough also includes ½ cup packed brown sugar, ½ cup granulated sugar, 1 large egg yolk, 1 teaspoon vanilla extract, ½ teaspoon salt, 1 tablespoon pumpkin pie spice, ⅓ cup coarse sugar for rolling, and 2⅔ cups all-purpose flour.

King Arthur all-purpose flour is mentioned as a preferred flour for consistent results. The flour is gradually added until a smooth dough forms.

The pumpkin filling uses ½ cup pure pumpkin purée, ¼ cup brown sugar, 1 large egg, ¼ cup whole milk, ¼ teaspoon vanilla extract, 1 pinch table salt, and ½ teaspoon pumpkin pie spice.

The pumpkin purée should be pure pumpkin, not pie filling. This helps keep the filling aligned with the intended flavor and texture.

The cookies are baked on a parchment-lined baking sheet. The dough is scooped into generous spoonfuls with about 2 inches of space between each cookie.

A dollop of pumpkin filling is placed on top of each cookie dough ball. The filling creates a soft pumpkin pie-style center as the cookies bake.

Ingredients

For the Cookie Dough

• 6 oz unsalted butter (room temperature, about 70°F for a smooth dough)
• 3 oz cream cheese (room temperature for easy creaming)
• ½ cup packed brown sugar
• ½ cup granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 tablespoon pumpkin pie spice (this is the secret to that cozy flavor!)
• ⅓ cup coarse sugar (for rolling, it gives a nice sparkly crunch)
• 2 ⅔ cups all-purpose flour (I always use King Arthur all-purpose flour for consistent results)

For the Pumpkin Filling

• ½ cup pumpkin purée (be sure to use pure pumpkin, not pie filling)
• ¼ cup brown sugar
• 1 large egg
• ¼ cup whole milk
• ¼ teaspoon vanilla extract
• 1 pinch table salt
• ½ teaspoon pumpkin pie spice (for best flavor and aroma)

Ingredient Notes

Unsalted butter gives the dough richness. It should be at room temperature, about 70°F, so it creams smoothly.

Cream cheese makes the dough tender and soft. Room-temperature cream cheese is easier to blend and helps prevent lumps.

Packed brown sugar adds warm sweetness to the dough. It also appears in the pumpkin filling for a deeper flavor.

Granulated sugar sweetens the cookie base. It works with the brown sugar to make the dough balanced.

The egg yolk adds richness to the cookie dough. It helps create a tender texture.

Vanilla extract appears in both the dough and the filling. It gives the cookies a warmer, more rounded flavor.

Salt balances the sweetness. The dough uses ½ teaspoon salt, and the filling uses a pinch of table salt.

Pumpkin pie spice gives these cookies their cozy fall flavor. The dough uses 1 tablespoon, while the filling uses ½ teaspoon.

Coarse sugar is listed for rolling and gives a sparkly crunch. It adds texture and a pretty finish when used.

All-purpose flour gives the dough structure. King Arthur all-purpose flour is mentioned for consistent results.

Pure pumpkin purée creates the creamy pumpkin filling. Use pure pumpkin, not pumpkin pie filling.

Whole milk helps loosen and smooth the pumpkin filling. It blends with the egg, brown sugar, vanilla, salt, and spice.

Optional Swaps, Variations, Add-Ins, and Serving Ideas

Pecan Pumpkin Pie Cookies

Add chopped pecans to the cookie dough for a delightful crunch. Pecans bring a nutty texture that pairs well with pumpkin pie spice.

This variation is best when nut allergies are not a concern. The crunch makes the soft cookie feel more layered.

Walnut Pumpkin Pie Cookies

Chopped walnuts can also be added to the dough. They give the cookies another nutty option.

Walnuts add texture and a slightly different flavor from pecans. Use them if you enjoy a heartier bite.

Dairy-Free Milk Option

Substitute the whole milk with almond milk or oat milk for a dairy-free direction. This changes the filling slightly.

The texture and flavor may vary depending on the milk used. Choose the option that fits your needs.

Gluten-Free Pumpkin Pie Cookies

Use a gluten-free flour blend instead of all-purpose flour. The FAQ notes that the blend should contain xanthan gum, or that a teaspoon can be added if it does not.

The texture may vary depending on the blend. Bake by the same visual cues.

Spicy Pumpkin Filling

Add a pinch of cayenne pepper to the pumpkin filling for a spicier kick. This creates a warmer, bolder flavor.

Use only a pinch so the heat does not overwhelm the pumpkin. It should add interest, not take over.

Glazed Pumpkin Pie Cookies

Drizzle a simple glaze made of powdered sugar and milk over the cooled cookies. This adds an extra sweet touch.

The cookies should be cooled before glazing. That helps the glaze sit nicely on top.

Whipped Cream Serving

Serve the cookies with a dollop of whipped cream. This makes them feel even more like pumpkin pie.

The whipped cream adds a soft, creamy finish. It is especially nice for serving warm cookies.

Vanilla Ice Cream Serving

Serve the cookies with a scoop of vanilla ice cream on the side. This turns them into a cozy dessert.

The cold ice cream pairs beautifully with the soft pumpkin filling. It is a sweet option for fall evenings.

Cider Pairing

Pair the cookies with a hot cup of cider. The apple warmth works well with pumpkin pie spice.

This makes the cookies feel extra seasonal. It is a lovely serving idea for chilly days.

Coffee Pairing

Serve the cookies with coffee. The warm spices and pumpkin filling make a comforting afternoon treat.

Coffee balances the sweetness nicely. It works well for gatherings or quiet mornings.

Powdered Sugar Finish

Dust the cookies with powdered sugar before serving for a festive touch. This makes the tops look soft and pretty.

Powdered sugar adds a little sweetness. It is a simple finish for a cookie plate.

Mini Chocolate Chip Cookies

Mix mini chocolate chips into the cookie dough for added flavor. Chocolate adds a sweet little surprise in each bite.

This variation makes the cookies feel more dessert-like. It still keeps the pumpkin filling as the main feature.

Butterscotch Chip Cookies

Add butterscotch chips to the cookie dough. Butterscotch brings a warm sweetness that fits fall flavors.

This variation pairs well with pumpkin pie spice. It gives the cookies a richer flavor.

Light Cream Cheese Option

Use light cream cheese to reduce calories without sacrificing flavor. This changes the richness slightly.

The dough should still be creamy and soft. Make sure the cream cheese is at room temperature.

Nut-Free Pumpkin Pie Cookies

For a nut-free version, omit any nuts. Seeds like sunflower seeds can be used as an alternative.

This keeps the cookies more allergy-friendly. Always choose add-ins based on your guests’ needs.

Pumpkin Purée Substitutes

Homemade pumpkin purée made from roasted and blended pumpkin flesh can be used. Sweet potato purée or butternut squash purée can also be used for a twist on flavor.

Make sure any substitute is pure and not mixed with other ingredients. The flavor will change depending on what you use.

Why This Recipe Works

Simple Pumpkin Pie Cookies work because they combine two comforting textures. The cookie base is soft and tender, while the pumpkin filling gives the center a creamy pie-like feel.

The butter and cream cheese create a rich dough. Creaming them together gives the cookies a smooth beginning.

Brown sugar and granulated sugar bring sweetness to the cookie base. The brown sugar also supports the cozy fall flavor.

Pumpkin pie spice appears in both the dough and the filling. This gives the whole cookie a consistent autumn flavor.

Pure pumpkin purée keeps the filling focused. It creates a creamy center without using pumpkin pie filling.

The cookies bake until the edges are lightly golden while the centers remain soft. That contrast gives them a tender, comforting texture.

The recipe also works because it is flexible. Nuts, dairy-free milk, gluten-free flour blend, cayenne, glaze, whipped cream, vanilla ice cream, cider, coffee, powdered sugar, chocolate chips, butterscotch chips, light cream cheese, seeds, sweet potato purée, and butternut squash purée all create different ways to enjoy it.

Directions

Step 1: Preheat the Oven and Prepare the Baking Sheet

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper so the cookies do not stick.

Gather your ingredients and tools while the oven warms. This makes the dough and filling easier to prepare without rushing.

Step 2: Cream the Butter and Cream Cheese

In a mixing bowl, combine 6 oz room-temperature unsalted butter and 3 oz room-temperature cream cheese. Cream them together until the mixture is light and fluffy.

This usually takes about 2 to 3 minutes. The butter and cream cheese should be soft enough to blend easily.

Step 3: Add the Sugars

Add ½ cup granulated sugar and ½ cup packed brown sugar to the creamed mixture. Mix until fully combined.

The mixture should look creamy and smooth. Scrape the bowl if needed so the sugars blend evenly.

Step 4: Add Egg Yolk, Vanilla, Salt, and Spice

Add 1 large egg yolk, 1 teaspoon vanilla extract, ½ teaspoon salt, and 1 tablespoon pumpkin pie spice. Mix until everything is well incorporated.

This step gives the dough richness and cozy flavor. Make sure the spice is evenly blended into the buttery mixture.

Step 5: Add the Flour

Gradually add 2⅔ cups all-purpose flour. Start by folding it in gently with a spatula.

Use your hands if necessary to bring the dough together. It may look a bit crumbly at first, but keep mixing until you have a smooth dough.

Step 6: Make the Pumpkin Filling

In another bowl, combine ½ cup pure pumpkin purée, ¼ cup brown sugar, and 1 large egg. Mix until well combined.

The mixture should look creamy and smooth. This will become the pumpkin pie-style topping for each cookie.

Step 7: Finish the Filling

Add ¼ cup whole milk, ¼ teaspoon vanilla extract, 1 pinch table salt, and ½ teaspoon pumpkin pie spice to the pumpkin mixture. Stir until smooth and fully combined.

The filling should smell warm and spiced. Keep it ready beside the cookie dough.

Step 8: Scoop the Cookie Dough

Use a spoon or cookie scoop to drop generous spoonfuls of cookie dough onto the parchment-lined baking sheet. Leave about 2 inches between each cookie.

The cookies do not need to look perfect. A little rustic shape is part of their charm.

Step 9: Add the Pumpkin Filling

Place a dollop of pumpkin filling on top of each cookie dough ball. Aim for a nice little mound of pumpkin on each one.

Do not overload the cookies so the filling stays in place. Each cookie should have enough pumpkin to taste creamy and spiced.

Step 10: Bake the Cookies

Place the baking sheet in the preheated oven. Bake for about 15 minutes.

The cookies are ready when the edges are lightly golden and the centers still look soft. Watch them closely near the end of baking.

Step 11: Cool on the Baking Sheet

Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. This helps them set a little more.

Do not move them immediately because they will be delicate while hot. The short rest makes transferring easier.

Step 12: Transfer to a Wire Rack

Carefully move the cookies to a wire rack. Let them cool completely.

This final cooling step helps the texture settle. The pumpkin filling will become easier to handle as the cookies cool.

Step 13: Add Optional Finishes

If desired, dust the cooled cookies with powdered sugar. You can also drizzle them with a simple glaze made of powdered sugar and milk.

These finishes add sweetness and make the cookies look more festive. Add them only after the cookies have cooled enough.

Step 14: Serve the Cookies

Serve the cookies warm or cooled. They are lovely with whipped cream, vanilla ice cream, hot cider, or coffee.

The cookies are soft, spiced, and cozy either way. Serve them for gatherings, potlucks, or a quiet fall treat at home.

Step 15: Store Leftovers

Place leftover cookies in an airtight container at room temperature. They will stay fresh for up to 3 days.

Room-temperature storage gives the best texture. Refrigeration is possible for longer holding, but it may dry them out a bit.

Step 16: Freeze for Later

To freeze, let the cookies cool completely first. Place them in an airtight container or freezer-safe bag.

Freeze for up to 3 months. Thaw at room temperature when ready to enjoy.

Step 17: Warm Before Enjoying

If desired, warm thawed cookies in the microwave for a few seconds. This brings back a softer, cozier texture.

Serve them plain or with whipped cream, vanilla ice cream, cider, or coffee. The warm spice flavor will still feel comforting.

Serving Ideas

Simple Pumpkin Pie Cookies are lovely served warm. The cookie base feels tender, and the pumpkin filling tastes creamy and cozy.

A dollop of whipped cream makes them feel more like little pumpkin pies. This is a beautiful option for fall gatherings.

Vanilla ice cream turns the cookies into a dessert plate. Serve a warm cookie with a scoop on the side for a richer treat.

Hot cider pairs wonderfully with the pumpkin spice flavor. It makes the whole serving feel like autumn.

Coffee is another natural pairing. The warmth of the coffee balances the sweetness of the cookies.

For a festive touch, dust the cookies with powdered sugar before serving. You can also drizzle cooled cookies with a simple powdered sugar and milk glaze.

These cookies are great for sharing at potlucks, cozy nights, or seasonal gatherings. Their pumpkin filling makes them stand out on a cookie tray.

Storage

Store leftover Simple Pumpkin Pie Cookies in an airtight container at room temperature. They will stay fresh for up to 3 days.

For the best texture, room-temperature storage is preferred. Refrigerating them may dry them out a bit.

Keep the container sealed between servings. This helps the cookies stay soft and fresh.

Freezing

These cookies can be frozen for up to 3 months. Let them cool completely before freezing.

Place the cookies in an airtight container or freezer-safe bag. Keep them well sealed to protect their texture.

When ready to enjoy, thaw them at room temperature. You can also warm them in the microwave for a few seconds.

Make-Ahead

Simple Pumpkin Pie Cookies can be made ahead for fall gatherings and future cravings. Bake them, cool them completely, and freeze them for up to 3 months.

The notes also mention making them ahead by baking and freezing before the filling is added. Because the main method adds the filling before baking, use the approach that best fits your preparation plan while keeping the pumpkin filling handled carefully.

For serving later, thaw the cookies at room temperature. Warm briefly if you want a softer texture.

Helpful Notes for Best Results

Use room-temperature butter and cream cheese. This makes the dough easier to cream and gives it a smoother texture.

Do not panic if the dough looks crumbly at first when the flour is added. Keep gently mixing until it becomes smooth.

Use pure pumpkin purée, not pumpkin pie filling. This keeps the pumpkin center true to the recipe.

Leave about 2 inches between each cookie on the baking sheet. This gives them room as they bake.

The cookie edges should be lightly golden, but the centers will still look soft. Letting them cool on the baking sheet helps them set.

If using coarse sugar for rolling, it gives a sparkly crunch. Keep the coating even so the cookies look pretty.

For added flavor, mix mini chocolate chips or butterscotch chips into the dough. For a nut-free version, omit nuts or use seeds like sunflower seeds.

Adjust the sweetness by using less sugar or a sugar substitute if desired. Light cream cheese can also be used to reduce calories without sacrificing flavor.

Variations

Pecan Pumpkin Pie Cookies

Add chopped pecans to the cookie dough. They give the cookies a delightful crunch.

Pecans pair well with pumpkin spice. Use them only when nut allergies are not a concern.

Walnut Pumpkin Pie Cookies

Add chopped walnuts to the dough. Walnuts bring a slightly different crunch.

This variation makes the cookies feel heartier. It works well with the creamy pumpkin filling.

Dairy-Free Pumpkin Pie Cookies

Substitute the whole milk with almond milk or oat milk. This creates a dairy-free direction for the filling.

The texture and flavor may vary. Use the milk that fits your needs.

Gluten-Free Pumpkin Pie Cookies

Use a gluten-free flour blend instead of all-purpose flour. Make sure the blend contains xanthan gum, or add a teaspoon if it does not.

The texture may be different depending on the blend. Bake until the edges are lightly golden.

Spiced Pumpkin Pie Cookies

Add a pinch of cayenne pepper to the pumpkin filling. This gives the cookies a spicier kick.

Use only a small amount. The heat should support the pumpkin spice, not overpower it.

Glazed Pumpkin Pie Cookies

Drizzle cooled cookies with a simple glaze made of powdered sugar and milk. This adds extra sweetness.

Make sure the cookies are cool before glazing. The glaze should sit on top instead of melting away.

Chocolate Chip Pumpkin Pie Cookies

Mix mini chocolate chips into the cookie dough. Chocolate adds another sweet layer.

This variation is especially good for people who like chocolate with pumpkin. It makes the cookies more dessert-like.

Butterscotch Pumpkin Pie Cookies

Add butterscotch chips to the dough. Butterscotch brings warm sweetness.

It pairs beautifully with pumpkin pie spice. This variation makes the cookies taste extra cozy.

Light Cream Cheese Pumpkin Cookies

Use light cream cheese to reduce calories without sacrificing flavor. The dough will still have a soft cream cheese base.

The texture may be slightly different. Make sure it is room temperature before mixing.

Nut-Free Pumpkin Pie Cookies

Omit pecans, walnuts, or any nut-based add-ins. Seeds like sunflower seeds can be used if you want texture.

This keeps the cookies more allergy-friendly. Choose add-ins carefully when serving a group.

Sweet Potato Pie Cookies

Use sweet potato purée instead of pumpkin purée for a twist on flavor. Make sure it is pure and not mixed with other ingredients.

The flavor will change, but the cookie will still have a soft filling. This variation keeps the cozy pie-style idea.

Butternut Squash Pie Cookies

Use butternut squash purée instead of pumpkin purée. It creates another fall-inspired flavor.

Make sure the purée is plain. The filling should not contain extra ingredients beyond what you add.

Troubleshooting

The Dough Is Crumbly

The dough may look crumbly at first after adding the flour. Keep mixing gently until it becomes smooth.

Use your hands if necessary. Do not add extra liquid unless the dough truly will not come together.

The Dough Is Too Sticky

Make sure the butter and cream cheese are softened, not melted. Melted fat can make dough too loose.

If using coarse sugar for rolling, handle the dough gently. Keep portions manageable.

The Filling Is Too Loose

Use pure pumpkin purée, not pumpkin pie filling. Mix the pumpkin, brown sugar, egg, milk, vanilla, salt, and spice until smooth.

Do not add extra milk beyond the recipe. The filling should be creamy, not watery.

The Cookies Spread Too Much

Leave about 2 inches between each cookie. This gives them space as they bake.

Make sure the dough has enough structure from the flour. Measure carefully and mix until smooth.

The Filling Slides Off

Place a dollop of filling right on top of each cookie dough ball. Avoid adding too much.

A small mound works best. The filling should sit neatly in the center.

The Cookies Look Too Soft

The centers should still look soft when the edges are lightly golden. That is part of the intended texture.

Let them cool on the baking sheet for about 5 minutes. They will set more as they rest.

The Cookies Are Dry

Avoid overbaking. Bake for about 15 minutes and watch for lightly golden edges.

Refrigeration may also dry them out a bit. For best texture, store at room temperature when possible.

The Cookies Need More Spice

Pumpkin pie spice is used in both the dough and filling. If you want a stronger flavor, use the listed variation ideas carefully.

Cayenne can add a spicier kick, while powdered sugar glaze can make the cookies sweeter. Keep the pumpkin flavor balanced.

The Cookies Need to Be Gluten-Free

Use a gluten-free flour blend. Make sure it contains xanthan gum, or add a teaspoon if it does not.

Texture can vary by blend. Use the same baking temperature and visual cues.

The Cookies Need Longer Storage

Freeze cooled cookies in an airtight container or freezer-safe bag. They can be frozen for up to 3 months.

Thaw at room temperature. Warm in the microwave for a few seconds if desired.

Frequently Asked Questions

Can I freeze Simple Pumpkin Pie Cookies?

Yes, these cookies can be frozen. Allow them to cool completely before freezing.

Place them in an airtight container or freezer-safe bag. They can be frozen for up to 3 months.

How do I thaw frozen cookies?

Thaw the cookies at room temperature. You can also warm them in the microwave for a few seconds.

Warming makes them feel soft and cozy again. Serve them plain or with your favorite fall pairing.

What can I use instead of pumpkin purée?

You can use homemade pumpkin purée made from roasted and blended pumpkin flesh. Sweet potato purée or butternut squash purée can also be used for a twist on flavor.

Make sure any substitute is pure and not mixed with other ingredients. The flavor will change depending on the purée.

How do I store leftover cookies?

Store leftover cookies in an airtight container at room temperature. They will stay fresh for about 3 days.

You can refrigerate them if you want to keep them longer, but they may dry out a bit. For the best texture, room-temperature storage is preferred.

Can I make these cookies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum, or add a teaspoon if it does not.

This helps keep the texture nice and chewy. The final texture may still vary by blend.

Can I add nuts?

Yes, chopped pecans or walnuts can be added to the cookie dough. They give the cookies crunch.

For a nut-free version, simply omit nuts. You can replace them with seeds like sunflower seeds if desired.

Can I add chocolate chips?

Yes, mini chocolate chips can be mixed into the cookie dough. They add extra flavor.

Butterscotch chips are another option. Both pair well with pumpkin spice.

What should I serve with these cookies?

Serve them warm with whipped cream, vanilla ice cream, hot cider, or coffee. They also look festive with powdered sugar.

For an extra sweet touch, drizzle cooled cookies with a simple powdered sugar and milk glaze. This makes them feel more like a special dessert.

Why This Recipe Works So Well

Simple Pumpkin Pie Cookies work so well because they keep the comfort of pumpkin pie but make it easier to share. Instead of slicing a pie, you get soft little cookies with creamy pumpkin filling on top.

The dough is rich because it uses both butter and cream cheese. That combination gives the cookie base tenderness and a soft bite.

Brown sugar and granulated sugar create balanced sweetness. The brown sugar brings warmth, while the granulated sugar keeps the flavor bright.

Pumpkin pie spice gives the whole cookie its fall personality. Using it in both the dough and filling keeps the flavor consistent.

The filling is creamy but simple. Pumpkin purée, brown sugar, egg, milk, vanilla, salt, and spice create the soft pumpkin center.

The baking time keeps the texture tender. Lightly golden edges and soft centers give the cookies their cozy feel.

The recipe is also flexible for different needs and flavors. Pecans, walnuts, almond milk, oat milk, gluten-free flour blend, cayenne pepper, powdered sugar glaze, whipped cream, vanilla ice cream, cider, coffee, powdered sugar, mini chocolate chips, butterscotch chips, light cream cheese, sunflower seeds, sweet potato purée, and butternut squash purée all give you ways to make the cookies fit your table.

Most of all, these cookies work because they carry the feeling of fall in a small, easy-to-share bite. They are soft, spiced, creamy, sweet, freezer-friendly, and perfect for moments when baking should make the house feel warmer.

Final Thoughts

Simple Pumpkin Pie Cookies are cozy fall cookies made with a buttery cream cheese dough, pumpkin pie spice, pure pumpkin purée, brown sugar, whole milk, vanilla, and a soft pumpkin filling. They bake at 350°F for about 15 minutes until the edges are lightly golden and the centers still look soft.

Serve them warm with whipped cream, vanilla ice cream, hot cider, coffee, powdered sugar, or a simple glaze for a sweet seasonal treat. With their 35-minute timing, freezer-friendly storage, creamy pumpkin center, and classic autumn flavor, these cookies are a simple way to bring pumpkin pie comfort into cookie form.

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Simple Pumpkin Pie Cookies

Soft, warmly spiced, sweet, and filled with cozy pumpkin flavor, these Simple Pumpkin Pie Cookies turn classic pumpkin pie taste into an easy cookie form. A cream cheese and butter cookie dough is topped with a pumpkin filling made from pumpkin purée, brown sugar, milk, egg, vanilla, salt, and pumpkin pie spice for a festive American dessert.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Course: Dessert
• Cuisine: American
• Servings: 24 cookies
• Calories: 150 kcal

Equipment

• Mixing bowl
• Baking sheet

Ingredients

For the Pumpkin Filling

• ½ cup pumpkin purée be sure to use pure pumpkin, not pie filling
• ¼ cup brown sugar
• ¼ cup whole milk
• 1 large egg
• 1 pinch table salt
• ¼ teaspoon vanilla extract
• ½ teaspoon pumpkin pie spice for best flavor and aroma

For the Cookie Dough

• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ cup packed brown sugar
• ½ cup granulated sugar
• 1 tablespoon pumpkin pie spice
• 1 large egg yolk
• 6 oz unsalted butter (room temperature) about 70°F for a smooth dough
• 3 oz cream cheese room temperature for easy creaming
• ⅓ cup coarse sugar (for rolling) gives a nice sparkly crunch
• 2 ⅔ cups all-purpose flour I always use King Arthur all-purpose flour for consistent results

Instructions

Step 1: Preheat the Oven

Preheat the oven to 350°F (175°C).

Step 2: Make the Cookie Dough

In a mixing bowl, combine the cookie dough ingredients and mix until smooth. Use the vanilla extract, salt, packed brown sugar, granulated sugar, pumpkin pie spice, egg yolk, room temperature butter, room temperature cream cheese, coarse sugar, and all-purpose flour.

Step 3: Mix the Pumpkin Filling

In another bowl, mix the pumpkin filling ingredients until well combined. Combine the pumpkin purée, brown sugar, egg, table salt, vanilla extract, whole milk, and pumpkin pie spice.

Step 4: Shape and Fill the Cookies

Drop spoonfuls of cookie dough on a baking sheet. Add a dollop of pumpkin filling on top of each cookie.

Step 5: Bake the Cookies

Bake for 15 minutes.

Step 6: Cool Before Serving

Let the cookies cool before serving.

Notes

• You can add nuts or chocolate chips to the cookie dough for extra flavor.

Serving Suggestions

Serve these Simple Pumpkin Pie Cookies after they have cooled, so the pumpkin filling can settle on top of the soft cookie dough. The pumpkin purée, pumpkin pie spice, brown sugar, vanilla, butter, cream cheese, and coarse sugar give each cookie a sweet, cozy dessert flavor.

These cookies work well for fall dessert trays, holiday baking, Thanksgiving-style treats, or casual cookie plates. You can add nuts or chocolate chips to the cookie dough for extra flavor, exactly as noted.

Storage

How to Store

The recipe does not provide specific storage instructions or storage duration, so no exact storage time is added here.

Best Texture Tip

Let the cookies cool before serving. This helps the pumpkin filling and soft cookie base hold together better.

Filling Tip

Mix the pumpkin filling ingredients until well combined before adding a dollop on top of each spoonful of cookie dough. Use pure pumpkin, not pie filling, as written.

Dough Tip

Use room temperature butter and room temperature cream cheese for easier mixing and a smoother dough. The coarse sugar for rolling gives the cookies a sparkly crunch, exactly as described.

Add-In Tip

You can add nuts or chocolate chips to the cookie dough for extra flavor. No exact quantities are provided, so no amounts are added here.