These Pumpkin Pie Cookies are chewy, flavorful, and loaded with warm spices. A delicious fall dessert everyone will love.
These soft and chewy Pumpkin Pie Cookies capture all the warm, cozy flavors of fall in every bite. Made with tender pumpkin and classic spices like cinnamon, nutmeg, and cloves, they’re perfectly balanced and naturally sweet.
Easy to bake and full of autumn flavor, these cookies are ideal for a snack, dessert, or sharing with friends and family. If you love a classic pumpkin pie recipe, then you are going to love these cookies.
If you are looking for delicious Thanksgiving Dessert Recipes, you might also love Pumpkin Pie Tacos, Pumpkin Bundt Cake and Mincemeat Pie.
You might also enjoy Apple Pie Cookies.
What's in this post: Pumpkin Pie Cookies Recipe
Why This Recipe Works
- Perfectly Soft & Chewy: The combination of pumpkin puree and just the right amount of flour keeps these cookies tender and moist.
- Balanced Spices: Cinnamon, nutmeg, and cloves create that classic pumpkin pie flavor without overpowering the natural sweetness of the pumpkin.
- Simple Ingredients: No complicated steps or unusual ingredients. Just pantry staples for an easy, foolproof cookie.
- Quick & Easy: These cookies come together quickly, making them perfect for busy fall baking or last-minute treats.
- Naturally Moist: The pumpkin puree keeps the cookies soft for days, so they stay fresh and flavorful without frosting.
If you are looking for an easy Homemade Pie crust, try this 3 Ingredient Pie Crust Recipe.
Ingredients
Cookies
- Refrigerated Pie Crust: Most packages come with 2 crusts. Perfect for making these cookies quickly without rolling dough from scratch.
- Pure Canned Pumpkin: Use pure pumpkin, not pumpkin pie filling, to control the sweetness and spice levels in your cookies.
- Brown Sugar: Adds moisture and a subtle caramel flavor. You can also make your own Homemade Brown Sugar Recipe for a fresher taste.
- Honey: Using local honey adds natural sweetness and depth of flavor to the cookies.
- Cinnamon: Adjust the amount to your taste. More for a stronger warm spice, less for a subtler flavor.
- Pumpkin Spice: This blend brings the perfect balance of nutmeg, cloves, and allspice to give your cookies that classic fall flavor.
Topping
- Egg: Lightly beaten, the egg helps bind the dough and adds structure while keeping the cookies soft.
- Brown Sugar: Both light and dark brown sugar work. Light adds mild sweetness, while dark gives a deeper, richer flavor.
Scroll to the bottom to see the recipe card for the full list of ingredients and recipe.
Variations
- Cookie Base: We used a premade pie crust for convenience, but you can also use sugar cookie dough or shortbread for a different texture and flavor.
- Pumpkin Seasoning: The classic pumpkin spice is great, but feel free to add extra warmth with a pinch of nutmeg, ginger, or allspice to suit your taste.
- Cream Cheese Frosting (Optional): Drizzle a simple Homemade Cream Cheese Frosting Recipe over the cookies for added sweetness and a bakery-style touch.
- Brown Sugar Options: Use light brown sugar for a milder sweetness or dark brown sugar for a richer, more caramel-like flavor.
- Honey or Maple Syrup: Add a touch of honey or maple syrup to the dough for natural sweetness and depth of flavor.
- Mix-ins: Fold in chopped nuts, white chocolate chips, or dried cranberries for added texture and flavor variety.
Step By Step Instructions
Step 1 – Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. In a medium bowl, whisk together the pumpkin, brown sugar, honey, cinnamon and pumpkin pie spice.
Step 2 – Roll one of the pie crust onto a cutting board or a flat working surface. Use a 2 ½ inch cookie cutter to cut the pie crust into circles.
Step 3 – Place approximately 1 teaspoon of the pumpkin filling in half of the circles and then place the other circles on top.
Step 4 – Seal the edges of each of the cookies with the back of a fork. Then gently make 3 incisions on top of each cookie
Step 5 – Brush the top of the cookies with the beaten egg. Then sprinkle the brown sugar on top generously.
Step 6 – Bake the cookies for 20-25 minutes until the cookies are golden light brown. Cool completely to room temperature and serve.
Pro Tips
- Keep the Pie Crust Chilled: Always keep your pie crust chilled until ready to assemble. Working quickly while cutting and shaping the cookies prevents the dough from becoming tough.
- Cookie Cutter or Glass: Use a cookie cutter to cut neat circles in the pie crust. If you don’t have one, an upside-down glass works perfectly.
- Mini or Large Cookies: These cookies work well as minis, but you can make larger 4-inch pumpkin-shaped cookies and slice them into smaller pieces for serving.
- Mixing Pumpkin Filling: An electric or hand mixer works to combine the pumpkin ingredients smoothly.
- Optional Add-Ins: Fold in chocolate chips, chopped nuts, or dried cranberries into the pumpkin mixture for added texture and flavor.
- Extra Spices: Feel free to boost the pumpkin flavor with additional nutmeg, ginger, or allspice.
- Work Quickly: To keep the cookies tender, assemble and bake them promptly after mixing.
Topping Ideas
- Whipped Cream: Homemade Whipped Cream is simple to make and adds a light, creamy touch to each cookie.
- Reddi Whip: A quick and easy alternative if you need a ready-to-use topping.
- Cool Whip: Vanilla-flavored Cool Whip works well for a creamy, sweet topping.
- Honey Drizzle: Add a touch of natural sweetness by drizzling honey over mini pumpkin cookies.
- Caramel Sauce: For a decadent treat, drizzle warm Homemade Caramel Sauce on top of the cookies.
- Powdered Sugar: A light dusting of powdered sugar adds a pretty, festive finish.
- Ice Cream: Serve with a scoop of No Churn Vanilla Ice Cream for a classic fall dessert combination.
Storage
Room Temperature: Store baked pumpkin pie cookies in an airtight container at room temperature up to 3 days.
Refrigerator: Keep cookies in an airtight container in the fridge for up to 1 week. Let them come to room temperature before serving for the best texture.
Freezer: You can freeze baked cookies for up to 2 months. Place them in a single layer on a baking sheet to freeze first, then transfer to a freezer-safe container. Thaw at room temperature before serving.
Make-Ahead: The pumpkin filling can be prepared a day in advance and stored in the refrigerator. Assemble and bake the cookies when ready to serve.
More Easy Pumpkin Desserts
- Starbucks Pumpkin Bread Recipe
- Easy Pumpkin Dip Recipe
- Pumpkin Sugar Cookies
- Pumpkin Chocolate Chip Cookies Recipe
- Pumpkin Cake Pops Recipe
- Easy Pumpkin Pie Recipe
We love hearing from you. If you make these pumpkin pie stuffed cookies, make sure to leave a star review and comment.
Pumpkin Pie Cookies
Ingredients
For the Cookies:
- 1 pkg Refrigerated Pie Crust 2 crust in the package, defrosted
- 1 cup Pure Pumpkin
- 1/4 cup Brown Sugar
- 2 Tbsp Honey
- 1/2 tsp Cinnamon
- 1/2 tsp Pumpkin Pie Spice
For Topping:
- 1 Egg Beaten
- 1/4 cup Brown Sugar
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Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- In a medium size mixing bowl, stir together the pumpkin, brown sugar, honey, cinnamon and pumpkin pie spice.
- Roll one of the pie crust onto a cutting board or a flat working surface. Use a 2 ½ inch cookie cutter to cut the pie crust into circles.
- Place approximately 1 teaspoon of the pumpkin filling in half of the circles and then place the other circles on top. Seal the edges of each of the cookies with the back of a fork and then gently make 3 incisions on top of each cookie (this will allow the top crust to sink as the cookies bake). Then place each cookie on a baking sheet.
- Brush the top of the cookies with the beaten egg and sprinkle the brown sugar on top generously.
- Bake the cookies for 20-25 minutes until the cookies are golden brown. Let the cookies sit for 10 minutes and then move the cookies to a cooling rack to cool completely.
