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–+ servings
Pumpkin Pie Cookies

Pumpkin Pie Cookies That Bring Cozy Fall Vibes Home

Delicious Pumpkin Pie Cookies with a creamy no-bake filling bring cozy fall vibes to your desserts.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Cooling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Unsalted Butter Can use salted butter, reduce added salt.
  • 1 cup Granulated Sugar No direct substitutions.
  • 1 large Egg Substitute with 1/4 cup unsweetened applesauce for a vegan option.
  • 1 teaspoon Vanilla Extract Can substitute with almond extract.
  • 2.5 cups All-Purpose Flour Can use gluten-free all-purpose flour blend.
  • 0.5 teaspoon Salt No direct substitutions.
For the Pumpkin Filling
  • 1 cup Canned Pumpkin Puree Ensure it's pure pumpkin.
  • 0.67 cup Brown Sugar Can substitute with granulated sugar.
  • 1 teaspoon Pumpkin Pie Spice Can use a homemade blend.
  • 0.5 teaspoon Ground Cinnamon Adjust to taste.
  • 8 ounces Cream Cheese Can substitute with mascarpone or Greek yogurt.
  • 0.25 cup Heavy Cream Use coconut cream for a non-dairy option.
For Serving
  • 1 cup Whipped Cream Can use homemade or store-bought.

Equipment

  • Mixing bowl
  • electric mixer
  • Baking Sheet
  • Parchment Paper
  • Refrigerator

Method
 

Step-by-Step Instructions for Pumpkin Pie Cookies
  1. Cream together unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes. Add egg and vanilla extract, mixing until combined. Gradually incorporate flour and salt, chill dough for at least 30 minutes.
  2. Preheat the oven to 350°F (175°C). Scoop dough into 1.5-tablespoon portions, roll them into balls, place on a baking sheet, and gently flatten each ball while creating a small well in the center.
  3. Bake for 10-12 minutes until edges are lightly golden. Allow cookies to cool for 5 minutes before transferring to a wire rack.
  4. Cool cookies completely on wire rack (20-30 minutes) to firm up bases.
  5. Prepare pumpkin filling by beating cream cheese until smooth, mixing in pumpkin puree, brown sugar, pumpkin pie spice, ground cinnamon, and heavy cream until well combined.
  6. Chill the filling in the refrigerator for about 30 minutes to help it thicken.
  7. Once cooled, assemble cookies by spooning the pumpkin filling into the wells. Top with whipped cream and a sprinkle of ground cinnamon or nutmeg.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.8gCholesterol: 30mgSodium: 50mgPotassium: 80mgFiber: 0.5gSugar: 10gVitamin A: 1500IUVitamin C: 1mgCalcium: 30mgIron: 0.5mg

Notes

Chill dough before baking to maintain shape. Fill cookies fresh before serving for best texture.

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