Go Back

Pumpkin Pie Cookies

These irresistible Pumpkin Pie Cookies capture all the spiced goodness of classic pumpkin pie in a tender, buttery cookie cup. Easy to make and perfect for fall gatherings or a cozy treat, they're a delightful, bite-sized twist on a seasonal favorite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cookies
Course: Dessert, Fall Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Crust
  • 1 cup unsalted butter softened, room temperature
  • 1/2 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
For the Pumpkin Filling
  • 1 cup canned pumpkin puree make sure it’s plain pumpkin, not pumpkin pie filling!
  • 1/2 cup brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 1/2 cup heavy cream
  • 1 large egg beaten
For Topping
  • Whipped cream or frosting your choice!
  • Ground cinnamon for dusting

Equipment

  • Muffin tin
  • Large Mixing Bowl
  • Medium bowl
  • Whisk
  • Spoon
  • Tart tamper (optional)

Method
 

  1. Step 1: Get Your Oven Ready: Preheat your oven to 350°F (175°C). Lightly grease your muffin tin or line it with cupcake liners for easy removal.
  2. Step 2: Whip Up the Cookie Crust: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Beat in the large egg and vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing just until combined. Be careful not to overmix.
  3. Step 3: Form Those Cookie Cups: Take small balls of cookie dough (about a tablespoon each) and press them into each cup of your prepared muffin tin. Use your fingers or a small tart tamper to form a nice cup shape.
  4. Step 4: Prepare the Pumpkin Filling: In a medium bowl, whisk together the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, salt, heavy cream, and beaten egg until super smooth and well-blended.
  5. Step 5: Fill 'Em Up: Carefully spoon the pumpkin filling into each cookie crust, filling almost to the top, leaving a tiny bit of room to prevent overflowing.
  6. Step 6: Time to Bake: Pop your muffin tin into the preheated oven and bake for 15-20 minutes, or until the edges of the cookie crust are golden brown and the pumpkin filling looks set and no longer jiggly in the center.
  7. Step 7: Cool & Decorate: Let the cookies cool completely in the muffin tin before gently lifting them out. This is crucial for them to set properly. Once cool, top each cookie with a generous dollop of whipped cream or a swirl of frosting, then finish with a light dusting of ground cinnamon.
  8. Step 8: Serve & Enjoy: Serve immediately and enjoy your delightful homemade Pumpkin Pie Cookies!

Notes

For best results, ensure butter is truly softened (not melted) for the cookie dough and avoid overmixing. Do not overfill the cookie cups, and ensure cookies cool completely in the muffin tin before removing to allow the filling to set. Always use 100% pure pumpkin puree, not canned pumpkin pie filling, which already contains spices and sugar.
If undecorated, store plain cookies in an airtight container at room temperature for up to 2-3 days. Once topped with whipped cream or a dairy-based frosting, store them in an airtight container in the refrigerator for up to 3-4 days. You can freeze baked and cooled, but undecorated, pumpkin pie cookies for up to 1 month. Wrap tightly in plastic wrap and then place in a freezer-safe bag or container; thaw at room temperature before topping and serving.