Pumpkin Pie Cookies
Pumpkin Pie in cookie form? You bet! These soft, spiced Pumpkin Pie Cookies take everything you love about classic pumpkin pie and wrap it into an easy, handheld treat. There’s no crust to roll out, or crimp or worry about just sweet, buttery cookies with creamy pumpkin pie filling and topped with a swirl of whipped cream.
These Pumpkin Pie Cookies taste like the holidays in every bite. The cookie base is soft but sturdy enough to hold that smooth, pumpkin-spiced center, and the whipped cream gives it that perfect finishing touch. It’s everything you love about pumpkin pie without the extra work, making them ideal for sharing or serving after a big meal.
When you want pumpkin pie flavor without the hassle, these cookies are the answer. You can even get the same cozy flavor another way by making a simple pumpkin pie dip for easy gatherings. But these cookies? They look special, taste homemade, and always get noticed.
What You Need To Make These Cookies
Before baking, make a shopping list. It saves time and helps you stay organized so you can stick to your budget and avoid forgetting anything.
- unsalted butter
- oil
- sugar
- powdered sugar
- egg
- vanilla bean paste or vanilla extract
- flour
- salt
- baking powder
- cream cheese
- brown sugar
- pumpkin puree
- pumpkin pie spice
- orange food coloring
- heavy whipping cream–OR canned whipped cream or cool whip
- granulated sugar
Be sure you don’t buy pumpkin pie mix you only want pumpkin puree for these cookies. Pumpkin pie mix is runny and not what these cookies need.
If you don’t have pumpkin pie spice mix you can use apple pie spice. Or use cinnamon and other warm spices.
How To Store These Cookies
Store these cookies in an airtight container in the refrigerator for up to three days. The pumpkin pie filling will start to make the cookie base soft after a day or two.
Don’t top these cookies with whipped cream until you’re almost ready to serve them. Real whipped cream or even spray whipped cream will lose the air, deflate, and run if you add it and try to store them.
If you choose to use cool whip you can add it and store these cookies in the fridge. Cool whip keeps it’s shape and stores pretty well. So you can use it early.
One final thought, if you are dead set on using real whipping cream then you should probably make stabilized whipped cream. You make that by softening gelatin, and adding some to the whipping cream before whipping it up.
Pumpkin Pie Cookies
Ingredients
Cookies:
- ½ cup unsalted butter softened
- ⅓ cup oil
- ½ cup sugar
- ½ cup powdered sugar
- 1 egg
- 1 tsp vanilla bean paste
- 2 ½ cups flour
- ½ tsp salt
- 1 tsp baking powder
Filling:
- 3 oz cream cheese softened
- ½ cup brown sugar
- ½ cup pumpkin puree
- 2 tsp pumpkin pie spice
- Orange food coloring
- 1 ½ cups heavy whipping cream
- ¼ cup granulated sugar
- 1 tsp vanilla bean paste
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper
- In a stand mixer, cream together butter, oil, sugar, and powdered sugar until smooth
- Mix in egg and vanilla until combined
- Add flour, salt, and baking powder, then switch to the paddle attachment and mix until dough pulls away from the bowl
- Divide dough into 9 balls, flatten each into a disc, and place on the prepared sheet
- Press a ¼ cup measuring cup into the center of each disc to form an impression, reshape edges if needed, then remove the cup
- Bake for 9 minutes until edges just begin to turn golden, then cool completely before filling
Filling:
- Beat cream cheese and brown sugar in a stand mixer until smooth and light
- Add pumpkin puree, pumpkin pie spice, and food coloring, then mix well and set aside
- In a clean mixing bowl, whip heavy cream, granulated sugar, and vanilla until stiff peaks form, about 2 to 3 minutes
- Transfer about ½ cup of whipped cream to a piping bag fitted with a large star tip
- Fold the remaining whipped cream into the pumpkin mixture until fully combined and lighter in color
- Transfer the pumpkin mixture to another piping bag without a tip or fitted with a large round tip
- Pipe a mound of pumpkin mixture into each cookie cavity and gently tap to settle
- Before serving top each cookie with a small dollop of whipped cream in the center
