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–+ servings

Pumpkin Pie Cookies

Megan
Pumpkin pie cookies are deliciously soft and buttery sugar cookie cups filled with a classic pumpkin pie filling.  This recipe for pumpkin pie cookies are easy to make, require no chilling time and are ready in about 30 minutes. These mini pumpkin cookies are a fun twist on the classic pumpkin pie dessert everyone will love.
4.53 from 17 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 5 minutes
Course Dessert, Holiday
Cuisine American
Servings 12 cookies

Equipment

  • 1 muffin pan (12 ct.)
  • 12 strips parchment paper
  • 1 stand mixer with paddle attachment or electric hand mixer with beaters
  • 1 mixing bowl
  • 1 whisk or spoon for mixing
  • 1 large cookie scoop (3 tbsp, 45 ml) optional
  • 1 small cookie scoop (1 tbsp, 15 ml) optional

Ingredients
  

Sugar Cookie Crust

  • 1 cup (226 g) unsalted butter, room temperature
  • 1 cup (200 g) granulated sugar
  • 1 teaspoon (5 ml) vanilla extract
  • 1 large egg yolk (US), room temperature
  • 2¼ cups (270 g) all purpose flour
  • ½ teaspoon salt

Pumpkin Pie Filling

  • 4 oz. (113 g) cream cheese
  • ½ cup (118 ml) canned pumpkin puree
  • ½ cup (100 g) granulated sugar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon (5 ml) vanilla extract

Instructions
 

  • Preheat the oven to 350 F (177 C). Grease a 12 ct. muffin pan. 
    Cut strips of parchment paper long enough to lay across the bottom of the muffin cup with some excess parchment coming out of the cup and up onto the sides. These mini “slings” will help the cookie cup come out of the pan more easily. 
  • Using a stand mixer fitted with paddle attachment or electric hand mixer with beaters, cream the room temperature butter and sugar until light, fluffy and well combined. This takes about 3 - 4 minutes on medium speed. 
    1 cup (226 g) unsalted butter, room temperature, 1 cup (200 g) granulated sugar
  • Mix in the egg yolk and vanilla extract until well combined. Mix the flour and salt into the wet ingredients until just combined.
    1 teaspoon (5 ml) vanilla extract , 1 large egg yolk (US), room temperature, 2¼ cups (270 g) all purpose flour, ½ teaspoon salt
  • Using a large cookie scoop, transfer about 3 tablespoons (45 ml) of sugar cookie dough into each of the prepared muffins cups. Press the dough into the bottom of the cup and up the sides.
  • Bake for 10 minutes. While the cookies bake, make the pumpkin pie filling. After 10 minutes, remove the muffin pan from the oven.
    Using a teaspoon, reform the cookie cups by pressing the sides and bottom back into place.
  • In a clean mixing bowl, whisk cream cheese, pumpkin puree, granulated sugar, ground cinnamon or pumpkin pie spice and vanilla extract on low until smooth and well combined. 
    4 oz. (113 g) cream cheese, ½ cup (118 ml) canned pumpkin puree, ½ cup (100 g) granulated sugar, 1 teaspoon pumpkin pie spice, 1 teaspoon (5 ml) vanilla extract
  • Transfer about 1 tablespoon (15 ml) of pumpkin pie filling into the par-baked cookies. I like to use a small cookie scoop to make this even quicker and easier. 
    Bake an additional 10 - 15 minutes or until the edges of the cookie are golden brown and the pumpkin pie filling it set.
  • Cool the pumpkin pie filling cookies in the muffin pan for 30 minutes. Using the excess parchment paper, gently lift each mini pumpkin pie cookie cup out of the muffin tin.
    Cool an additional 30 minutes at room temperature. Transfer to the fridge to set or enjoy at room temperature.

Notes

Store Baked Pumpkin Pie Cookies: These cookies can be stored in an airtight container in the fridge for up to one week. For longer storage, freeze the cookies.
Keyword Pumpkin Cookie Recipe, Pumpkin Pie Cookie, Pumpkin Pie Cookies, Recipe for Pumpkin Pie Cookies
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