Pumpkin Pie Cookies (Recipe for Printing)
Buttery cookies with spiced pumpkin filling and whipped cream topping combine pie flavors in a convenient handheld format.
# What You’ll Need:
→ Cookie Base
01 -
1 cup (2 sticks) unsalted butter, softened
02 -
3/4 cup granulated sugar
03 -
1 large egg
04 -
2 tsp vanilla extract
05 -
2 1/2 cups all-purpose flour
06 -
1/2 tsp salt
→ No-Bake Pumpkin Filling
07 -
1 cup canned pumpkin puree (not pie filling)
08 -
1/3 cup brown sugar
09 -
1 tsp pumpkin pie spice
10 -
1/4 tsp cinnamon
11 -
1/4 cup cream cheese, softened
12 -
2 tbsp heavy cream
13 -
1/2 tsp vanilla extract
→ Topping
14 -
Whipped cream (store-bought or homemade)
15 -
Pinch of cinnamon or nutmeg (optional)
# Steps to Prepare:
01 -
Cream the softened butter and sugar in a large bowl using a hand mixer or stand mixer on medium speed until light and fluffy, about 2–3 minutes. Add the egg and vanilla extract and beat until smooth. In a separate bowl, whisk together the flour and salt. Gradually add the dry mixture to the wet ingredients and mix until a soft dough forms. Cover and refrigerate the dough for 30 minutes.
02 -
Preheat the oven to 175°C and line a baking sheet with parchment paper. Scoop dough into 1.5-tablespoon portions and roll into balls. Place the balls 5cm apart on the prepared baking sheet. Flatten each ball slightly and press a teaspoon or your thumb into the center to create a well. Bake for 10–12 minutes until the edges are just turning golden. If the centers puff during baking, use the teaspoon to gently re-press the wells while the cookies are still warm. Transfer to a wire rack and cool completely.
03 -
In a medium bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, heavy cream, and vanilla extract. Mix on medium speed until the filling is smooth and light. Chill the mixture in the refrigerator for at least 30 minutes to firm up slightly before using.
04 -
Once the cookies are fully cooled and the filling has chilled, spoon or pipe the pumpkin filling into each cookie's center well. Top each cookie with a swirl or dollop of whipped cream. Optionally, sprinkle with a pinch of cinnamon or nutmeg for garnish.
# Helpful Advice:
01 -
These cookies combine the creamy, spiced flavor of traditional pumpkin pie with the buttery texture of sugar cookies.
02 -
Each cookie features a soft center filled with smooth no-bake pumpkin filling.