Delicious & Easy Pumpkin Pie Cookies Recipe: Your Go-To Fall Dessert!

Get ready to embrace the cozy flavors of fall with these incredible Pumpkin Pie Cookies! Imagine all the rich, warm, and comforting tastes of a classic pumpkin pie, perfectly portioned into a delightful, handheld cookie. This recipe is an absolute game-changer for anyone who loves pumpkin pie but wants a simpler, more portable version. Whether you’re hosting a holiday gathering, looking for a treat to share, or simply craving a taste of autumn, these easy pumpkin cookies are guaranteed to become a new family favorite.

This holiday season, if you’re searching for a dessert that’s both impressive and incredibly simple to make, look no further. Our Pumpkin Pie Cookies capture the essence of mini pumpkin pies but are conveniently transformed into bite-sized cookies. The best part? You can easily use a refrigerator pie crust, saving you precious time without compromising on that beloved homemade taste. If you’re a fan of a classic pumpkin pie recipe, you’re going to adore these festive treats. For more delicious Thanksgiving Dessert Recipes, don’t miss our Pumpkin Pie Tacos, Pumpkin Bundt Cake, and Mincemeat Pie. You might also enjoy our equally delightful Apple Pie Cookies for another fruit-filled option.

Why This Easy Pumpkin Pie Cookie Recipe Works

We absolutely love these pumpkin pie cookies for so many reasons, making them a perfect addition to your autumn baking repertoire. The primary reason this recipe is a winner is its sheer simplicity combined with an authentic, homemade taste. You get all the rich, spiced goodness of a traditional pumpkin pie without the fuss of baking a full-sized pie. They’re incredibly easy to make, even for novice bakers, yet they taste like they came straight from a gourmet bakery.

These cookies are also wonderfully portable, making them ideal for parties, potlucks, school events, or even just a cozy snack at home. Unlike a slice of pie that requires a plate and fork, these mini pumpkin treats are designed to be held in your hand, making cleanup a breeze and serving effortless. We prioritize easy recipes that deliver on flavor, and this one perfectly fits the bill. While a homemade pie crust certainly adds a special touch, using a refrigerated pie crust works beautifully and saves a significant amount of time, proving that delicious desserts don’t always require hours in the kitchen. If you are inclined to make your own crust, our 3-Ingredient Pie Crust Recipe is an excellent, straightforward option.

Ingredients You’ll Need for Pumpkin Pie Cookies

Gathering your ingredients is the first step to creating these delightful pumpkin pie cookies. Most of these items are likely already in your pantry, making this a quick and convenient recipe.

For the Pumpkin Pie Cookies:

• Refrigerated Pie Crust (1 package): This is your secret weapon for speed and convenience! A standard package usually contains two crusts, which is exactly what you’ll need for this recipe. Ensure it’s defrosted according to package directions before you begin.
• Pure Canned Pumpkin (1 cup): It’s crucial to use pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already has spices and sweeteners added, which can throw off the flavor balance of our recipe. Always double-check the label!
• Brown Sugar (¼ cup): Brown sugar adds a wonderful depth of flavor and moisture, complementing the pumpkin beautifully. You can use either light or dark brown sugar depending on your preference for a richer molasses flavor. If you enjoy making things from scratch, our Homemade Brown Sugar Recipe is surprisingly easy to whip up.
• Honey (2 Tbsp): Honey adds a lovely sweetness and a subtle floral note that enhances the pumpkin and spice. We love using local honey for its unique flavor and to support local beekeepers.
• Cinnamon (½ tsp): A classic warm spice that’s essential for any pumpkin dessert. Feel free to adjust the amount to your taste – if you love a strong cinnamon kick, add a little extra!
• Pumpkin Pie Spice (½ tsp): This pre-blended spice mix is key to achieving that signature pumpkin pie flavor profile. It typically includes cinnamon, nutmeg, ginger, and cloves, delivering a perfectly balanced warmth to your cookies.

For the Irresistible Topping:

• Egg (1, beaten): A simple beaten egg creates a beautiful golden-brown finish on your cookies and helps the brown sugar topping adhere.
• Brown Sugar (¼ cup): A generous sprinkle of brown sugar on top before baking creates a slightly crisp, caramelized crust that adds texture and extra sweetness to each bite. Again, either light or dark brown sugar works wonderfully here.

For a complete and printable list of ingredients with precise measurements, make sure to scroll down to the recipe card at the bottom of this post.

Creative Variations & Add-Ins for Your Pumpkin Pie Cookies

While these pumpkin pie cookies are perfect as is, they also lend themselves beautifully to customization. Don’t hesitate to get creative and experiment with these delightful variations to suit your taste or occasion!

• Cookie Base Swap – Our recipe uses a convenient premade pie crust, which is fantastic for saving time. However, if you’re looking to change the texture or flavor profile of the base, you can certainly use other doughs. Sugar cookie dough provides a sweeter, softer base, while a shortbread dough would offer a buttery, crumbly contrast. For a truly unique twist, consider using a gingerbread cookie dough for an extra layer of warm holiday spice.
• Enhanced Seasoning – The beauty of pumpkin desserts lies in their spiced complexity. If you desire a more pronounced spice flavor, feel free to add additional individual spices to the pumpkin filling. Our top suggestions include a teaspoon of ground nutmeg, a ½ teaspoon of ginger for a zesty kick, or a ½ teaspoon of allspice for a more complex, warm note. A pinch of ground cloves could also be a wonderful addition.
• Decadent Cream Cheese Frosting – For an extra layer of indulgence, a drizzle of homemade cream cheese frosting is simply divine. To make a quick frosting, simply whisk together 4 oz softened cream cheese, ½ cup powdered sugar, 1 tablespoon milk, and ½ teaspoon vanilla extract until smooth. Drizzle it over the cooled cookies for a tangy-sweet finish that complements the pumpkin perfectly.
• Chocolatey Goodness – Pumpkin and chocolate are a surprisingly delicious pairing! Mix in ½ cup of miniature chocolate chips (milk chocolate, semi-sweet, or even white chocolate) into your pumpkin filling for a delightful surprise in every bite.
• Nutty Crunch – Add a delightful textural contrast by folding in ½ cup of finely chopped pecans, walnuts, or even candied walnuts into the pumpkin mixture. The nuts add a satisfying crunch and a rich, earthy flavor that pairs well with the spices.
• Citrus Zest – A touch of fresh orange or lemon zest (about ½ teaspoon) can brighten up the pumpkin filling, adding a subtle, refreshing note that balances the sweetness and spices.

Step-by-Step Instructions for Perfect Pumpkin Pie Cookies

Making these pumpkin pie cookies is a straightforward process, even for beginners. Follow these detailed steps to create your delicious fall treats.

Step 1 – Prepare Your Workspace and Filling: Begin by preheating your oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup. In a medium-sized mixing bowl, combine the pure pumpkin puree, brown sugar, honey, cinnamon, and pumpkin pie spice. Whisk these ingredients together until they are thoroughly combined and smooth. This is your flavorful pumpkin pie filling.

Step 2 – Cut the Pie Crust Circles: Carefully unroll one of the refrigerated pie crusts onto a clean cutting board or a lightly floured flat working surface. Using a 2 ½-inch round cookie cutter (or the rim of a small glass), cut out as many circles as you can from the pie crust. Gently re-roll any scraps to cut out additional circles until you’ve used most of the dough.

Step 3 – Fill the Cookie Bases: Take half of the pie crust circles and place them on your prepared baking sheet. Spoon approximately 1 teaspoon of the pumpkin filling onto the center of each of these circles. Be careful not to overfill, as this can lead to the filling oozing out during baking.

Step 4 – Seal and Vent the Cookies: Carefully place the remaining pie crust circles on top of the filled circles, forming a “sandwich.” To seal the edges, gently press down with the back of a fork all around the perimeter of each cookie. This crimping not only seals the filling but also creates a pretty, rustic edge. Then, with a small knife or toothpick, gently make 3 tiny incisions on the top of each cookie. This allows steam to escape during baking, preventing the cookies from puffing up excessively and helping the crust to sink slightly.

Step 5 – Apply the Topping: In a small bowl, lightly beat one egg. Using a pastry brush, gently brush the top of each cookie with the beaten egg. This egg wash will give your cookies a beautiful golden sheen. Immediately after, sprinkle the brown sugar generously over the top of each cookie. The egg wash will help the brown sugar adhere, creating a lovely sweet and slightly crunchy topping.

Step 6 – Bake and Cool: Transfer the baking sheet to your preheated oven and bake for 20-25 minutes. The cookies are ready when their crusts are beautifully golden brown. Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 10 minutes. This allows them to set before transferring them to a wire rack to cool completely to room temperature. Serve and enjoy!

Pro Tips for Baking Perfect Pumpkin Pie Cookies

Achieving perfectly baked pumpkin pie cookies is simple with a few insider tricks. These pro tips will help ensure your cookies are flaky, flavorful, and beautiful every time.

• Keep Pie Crust Chilled – This is perhaps the most critical tip for a flaky crust! Always keep your refrigerated pie crust in the fridge until the very moment you’re ready to roll it out and assemble the cookies. Cold dough is much easier to work with, less sticky, and results in a flakier, tender crust. Work quickly when cutting and assembling your cookies to prevent the dough from warming up too much, which can make them tough.
• Cookie Cutter Alternatives – While a 2 ½-inch round cookie cutter is ideal, don’t fret if you don’t have one. You can easily use the rim of a drinking glass (ensure it’s sharp enough) to cut your circles. Alternatively, for a rustic look, you can use a knife to cut squares or even triangles after rolling out the dough.
• Large vs. Mini Pumpkin Cookies – This recipe focuses on delightful mini pumpkin pie cookies, which are perfect for snacking and serving at parties. However, if you prefer a larger, more substantial treat, you can absolutely make 4-inch pumpkin pie cookies. Simply use a larger cookie cutter and increase the baking time slightly. If making larger ones, consider cutting them into smaller wedges before serving, similar to a traditional pie.
• Mixing Equipment – For combining the pumpkin filling ingredients, a simple whisk and a medium bowl work perfectly to achieve a smooth consistency. However, if you prefer, an electric mixer or a hand mixer can also be used, especially if you’re doubling the recipe or want to ensure a super smooth filling.
• Flavorful Add-ins – Beyond chocolate chips (as mentioned in variations), consider folding in other ingredients into your pumpkin filling. A sprinkle of finely chopped candied ginger, dried cranberries, or even a tablespoon of maple syrup can add extra layers of flavor and texture, truly elevating your pumpkin pie cookies.
• Pure Pumpkin Puree is Key – We can’t stress this enough! Always use pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugars, spices, and sometimes dairy, which are already accounted for in our recipe. Using the wrong type can lead to an overly sweet or inconsistently spiced cookie.
• Don’t Overfill – When spooning the pumpkin filling onto the pie crust circles, remember that less is more. Approximately 1 teaspoon per cookie is sufficient. Overfilling can cause the cookies to burst open during baking, creating a messy (though still tasty!) result.
• Even Baking – For consistent browning and doneness, ensure your cookies are spaced adequately on the baking sheet, usually about an inch apart. If your oven has hot spots, consider rotating the baking sheet halfway through the baking time.

Delicious Topping Ideas for Your Pumpkin Pie Cookies

While these pumpkin pie cookies are fantastic on their own, adding a topping can elevate them to an even more delightful dessert. Here are some of our favorite ideas to take your cookies to the next level:

• Classic Whipped Cream – A dollop of light and airy whipped cream is a timeless pairing with any pumpkin dessert. We highly recommend making homemade whipped cream for its superior flavor and texture – it’s surprisingly simple to make in a small bowl with heavy cream, a touch of sugar, and vanilla.
• Convenient Reddi-Wip or Cool Whip – For a super easy and quick topping, a swirl of Reddi-Wip or Cool Whip is always a good choice. These ready-made options are perfect when you’re short on time but still want that classic creamy addition. Try a vanilla-flavored Cool Whip for extra sweetness.
• Golden Honey Drizzle – A simple drizzle of honey over the warm or cooled mini pumpkin cookies adds a natural sweetness and a beautiful shine. Consider warming the honey slightly before drizzling for a smoother, more even application.
• Rich Caramel Sauce – For a truly decadent experience, a generous drizzle of caramel sauce is irresistible. You can use your favorite store-bought caramel or whip up a quick homemade version. The buttery, sweet notes of caramel perfectly complement the warm spices of the pumpkin.
• Elegant Powdered Sugar Dusting – A delicate dusting of powdered sugar (confectioners’ sugar) adds a touch of elegance and subtle sweetness. For the best result, use a small sieve to evenly sprinkle the sugar over the cooled cookies.
• Warm Ice Cream – Serving these pumpkin pie cookies warm with a scoop of vanilla ice cream is pure bliss. The contrast between the warm, spiced cookie and the cool, creamy ice cream is absolutely divine. Other flavors like cinnamon, pecan praline, or even a plain milk ice cream would also be delicious.
• Candied Pecans or Walnuts – For added crunch and a touch of sophistication, sprinkle some finely chopped candied pecans or walnuts over the cookies, especially if paired with whipped cream or ice cream.
• Extra Pumpkin Pie Spice Dust – Before serving, a very light dusting of additional pumpkin pie spice can enhance the aroma and visual appeal, reinforcing those beloved fall flavors.

Frequently Asked Questions (FAQ)

Here are some common questions about making and storing these delightful pumpkin pie cookies:

How to Store Leftovers?

To keep your pumpkin pie cookies fresh and delicious, store any leftovers in an airtight container. They will remain fresh in the refrigerator for up to 5 days. While some people might prefer to keep them on the counter for a day or two, refrigerating them is generally recommended to maintain their quality, especially due to the pumpkin filling. Make sure they are completely cool before storing to prevent condensation, which can make the crust soggy.

Can you Freeze Pumpkin Pie Cookies?

Yes, these pumpkin pie cookies can be frozen! Freezing is a fantastic option if you want to make them ahead for a holiday or simply enjoy them later. To freeze, arrange the completely cooled cookies in a single layer on a baking sheet and flash freeze them for about 1-2 hours until solid. Once frozen, transfer them to a freezer-safe airtight container or a heavy-duty freezer bag, layering them with parchment paper to prevent sticking. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, thaw the cookies overnight in the refrigerator. You can gently warm them in a low oven (around 250°F or 120°C) for a few minutes to restore some of their warmth and crispness, though they are also delicious thawed at room temperature.

Can I use homemade pie crust for this recipe?

Absolutely! While a refrigerated pie crust offers incredible convenience, a homemade pie crust will add an extra layer of richness and flakiness to your pumpkin pie cookies. If you choose to use homemade dough, ensure it’s well-chilled before rolling and cutting to maintain its structure and achieve the best texture. You can follow our 3-Ingredient Pie Crust Recipe for a simple homemade option.

What if I don’t have pumpkin pie spice?

No problem! You can easily create your own pumpkin pie spice blend. Combine 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground nutmeg, and ¼ teaspoon ground cloves. Use ½ teaspoon of this homemade blend in the recipe as directed. It’s a fantastic way to customize the spice level to your preference!

Can I prepare the pumpkin filling ahead of time?

Yes, you can! The pumpkin filling can be prepared a day in advance. Simply mix all the filling ingredients as directed, then cover the bowl tightly with plastic wrap and refrigerate. This can help streamline your baking process, allowing you to assemble and bake the cookies more quickly on the day you plan to serve them.

More Easy Pumpkin Desserts to Try

If you’ve fallen in love with these pumpkin pie cookies, you’ll surely enjoy these other fantastic and easy pumpkin-inspired 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 absolutely love hearing from you and seeing your delicious creations! If you make these incredible pumpkin pie stuffed cookies, please make sure to leave a star review and a comment below to let us know how they turned out. Your feedback helps our community of bakers and inspires us to create more fantastic recipes!

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Pumpkin Pie Cookies

5 from 3 votes

These Pumpkin Pie Cookies are like a mini pumpkin pie. They have all the delicious flavors of a pumpkin pie but can be held in your hand, making them the perfect easy fall or holiday treat.

Prep Time

25 minutes
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Cook Time

20 minutes
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Let Cool

10 minutes
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Total Time

55 minutes
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Servings
24

Cuisine
American

Course
Dessert

Calories
94

Author
Carrie Barnard

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.

Recipe Notes

Make sure to keep your pie crust chilled until you are ready to assemble the cookies and work quickly when assembling the cookies so that the cookies are not tough.

Refrigerate the leftovers in an airtight container for up to 5 days.

Nutrition Facts

Calories 94kcal,
Carbohydrates 14g,
Protein 1g,
Fat 4g,
Saturated Fat 1g,
Polyunsaturated Fat 0.5g,
Monounsaturated Fat 2g,
Trans Fat 0.001g,
Cholesterol 7mg,
Sodium 62mg,
Potassium 45mg,
Fiber 1g,
Sugar 6g,
Vitamin A 1599IU,
Vitamin C 0.4mg,
Calcium 11mg,
Iron 1mg

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