Who says pumpkin pie is just for Thanksgiving? 🍂 Let me blow your mind: pumpkin pie cookies exist, and they might just steal the show this fall. I stumbled upon these delights last year during a chaotic attempt at holiday baking—one bite and I was hooked. With a soft center, a kiss of pumpkin spice, and that glorious pie crust edge, these are basically mini pies you can hold in your hand!
If you’re craving something cozy but also want something different than your standard cookie lineup, you’re in the right place. Whether you’re hosting a Halloween bash, prepping for Friendsgiving, or just trying not to eat the whole tray yourself (guilty 🙋), this guide will walk you through how to nail pumpkin pie cookies every single time.
Ingredients for Perfect Pumpkin Pie Cookies
Alright, let me tell you something right out the gate: the first time I made pumpkin pie cookies, I had no clue how picky the ingredients could be. I figured, “It’s pumpkin, sugar, flour… how hard could it be?” 🤦♀️ Spoiler: it matters a lot.
The Pumpkin Dilemma
First lesson? Not all pumpkin is created equal. I once used fresh pumpkin puree I made myself—feeling all proud and rustic—and it turned out way too watery. My cookies were basically soggy biscuits. Now? I only use canned pumpkin puree. Libby’s is my go-to because it’s thick and consistent, and trust me, that texture matters. Don’t grab the “pumpkin pie mix” by accident—it’s loaded with sugar and spices, and it throws everything off.
Spice It Right
Now, spices. If your kitchen doesn’t smell like fall slapped you in the face, you’re doing it wrong. I mix my own pumpkin pie spice—cinnamon, nutmeg, ginger, and a little clove. The store-bought blends are fine, but making it yourself lets you adjust the warmth. My cookies are always heavy on cinnamon because it gives that nostalgic, hug-in-a-cookie vibe.
Let’s Talk Dough
For the dough, you want a good balance of softness and structure. I use a combo of all-purpose flour and a pinch of cornstarch—it makes the cookies softer in the center without turning them cakey. One time I skipped the cornstarch, and they turned out flat and greasy. Never again.
Also, chill your dough. I cannot stress this enough. If you’re impatient like I used to be, and skip the chilling? They’ll spread like crazy and you’ll end up with one giant cookie blob. Not ideal for a party tray, I promise you.
Optional Magic
If you’re feeling fancy, cream cheese is an awesome add-in—either swirled into the filling or whipped into a frosting. I also tried a chocolate chip version once, which was good, but not quite pumpkin-pie-ish enough for me. Walnuts or pecans add a nice crunch if you like texture.
Dietary Swaps
For gluten-free folks, I’ve had decent luck using Cup4Cup or Bob’s Red Mill GF flour. Just don’t overmix or they’ll be dry. And if you’re dairy-free, sub the butter for vegan baking sticks and skip the cream cheese. The flavor’s still awesome—just a touch less rich.
Honestly, nailing the ingredients changed the game for me. What used to be a messy experiment is now my most-requested fall bake. It’s amazing what the right pumpkin puree and a little spice can do.
Step-by-Step Baking Instructions
Baking pumpkin pie cookies isn’t hard, but—and this is a big but—it’s easy to mess up if you’re not paying attention. I’ve had cookies explode, leak, burn, and even disappear into a flat, sad mess because I skipped a step or rushed through. So here’s my walk-through, with the mistakes I’ve made so you don’t have to.
Step 1: Make the Dough (and Chill It. Seriously.)
I start by creaming softened butter and brown sugar. Don’t use cold butter—it won’t mix properly and you’ll get pockets of sad floury bits. Once that’s smooth, in goes the canned pumpkin, vanilla, and egg. It might look a little curdled at first. That’s normal. Just mix it until smooth-ish.
Dry ingredients? Mix ’em separately—flour, baking soda, salt, spices. Then slowly combine with the wet mix. I made the mistake once of dumping it all in at once, and the dough turned tough and dry. Mix just until you stop seeing streaks of flour.
Then comes the chill. An hour, minimum. I prefer overnight if I’m being good. Warm dough spreads too fast and your cute cookie shapes turn into pancake blobs. Ask me how I know. 😅
Step 2: Roll and Cut the Crust
This is the fun part—especially if you’re using a crust base like pie dough or puff pastry (yup, you can). I roll it out to about 1/8-inch thick and use a round cutter to make cookie bases.
Want that “mini pie” look? Use a slightly smaller circle to cut out the top, then poke a vent hole or cut a design with a mini cutter. Looks super cute and lets steam escape so the filling doesn’t make it soggy.
Step 3: Add the Filling
This is where things get… messy if you’re not careful. You only need about 1 teaspoon of pumpkin filling per cookie. Any more, and it’ll ooze everywhere during baking. I once overloaded them thinking more = better and ended up with a tray of lava cookies.
A mini cookie scoop or melon baller works great here. Plop it in the center, then gently press the top dough piece over it. Crimp edges with a fork or just press with your fingers—whatever makes your heart happy.
Step 4: Bake and Watch Closely
Bake at 350°F (175°C) for 12–14 minutes. If your oven runs hot, check at 10. The bottoms should be just golden. Overbaking dries them out fast and robs them of that soft, pie-like center.
Let them sit on the pan for 5 minutes before transferring to a cooling rack. Don’t skip this. Right out of the oven, they’re soft and delicate. Try to move one too soon and you’ll have a warm pile of regrets.
If you follow these steps, I promise you’ll end up with cookies that taste like they came straight from grandma’s Thanksgiving table. Soft centers, crisp edges, and all that pumpkin spice goodness. Baking these is part science, part art—and a whole lot of love.
Decorating Ideas and Serving Suggestions
Okay, confession time: I used to just toss these pumpkin pie cookies on a plate and call it a day. But then I brought them to a fall potluck, and this gal showed up with leaf-shaped sugar cookies that looked like they came out of a magazine. I felt so basic. So I upped my game—and let me tell you, decorating these cookies is now one of my favorite parts.
Dress ‘Em Up With Icing
A simple vanilla glaze or cream cheese icing goes a long way. I just whisk powdered sugar with a little milk (or maple syrup if I’m feeling extra) and drizzle it over the cooled cookies. Boom—instant wow factor.
If you’re doing a cream cheese frosting, I keep it thick and pipe little swirls on top. Sometimes I even add a sprinkle of cinnamon or crushed graham crackers. One time I got fancy and did mini leaf shapes using edible gold dust… yeah, I went too far. 😅
Whipped Cream on Top? Yes, Please
For a real pumpkin pie vibe, I’ve topped a few cookies with a dollop of whipped cream right before serving. Just don’t do this ahead of time—it melts fast and turns into a sad puddle if it sits. I made that mistake during Friendsgiving and the cookies looked like they cried.
Use Fall Cookie Cutters
Leaf shapes, pumpkins, acorns… get yourself a set of autumn-themed cutters. It’s a fun way to turn these into something seasonal. I let my niece help cut the dough once, and her squirrel-shaped cookie was horrifying but also adorable. 😂
Pro tip: if you’re using pie crust as a base, those cutters make it easy to layer designs on top—like adding a little pumpkin cutout over the filling. Fancy without the fuss.
Serve With Cozy Drinks
These cookies beg to be eaten with a warm mug of something. My go-to is apple cider or a cinnamon latte. I once served them with hot cocoa topped with toasted marshmallows… yeah, the kids lost their minds.
If you’re putting together a fall dessert board, these cookies look great nestled next to chocolate bark, spiced nuts, and mini caramel apples. Just sayin’.
Party-Ready Presentation
Lay them out on a wood board or in a tiered tray with mini pumpkins and leaves scattered around. I’ve even wrapped a few in parchment and twine for party favors—super cute and people always ask for the recipe. (Which I now print on little tags!)
These cookies aren’t just tasty—they’re little edible decorations. A few icing squiggles or a dollop of cream can take them from “just a cookie” to “OMG who made these!?” status. It’s fall baking, but make it fashion. 🍁
Storage Tips and Make-Ahead Options
You ever bake a big ol’ batch of cookies thinking they’ll last a few days—then wake up to find someone (maybe you, maybe not 😬) has eaten half? Yeah. Same. But when I do manage to save a few, here’s how I keep my pumpkin pie cookies fresh and fabulous.
Airtight Is Everything
First things first: storage containers matter. If you leave these cookies out on the counter uncovered, they’ll dry out faster than you can say “where’s my coffee?” I keep mine in an airtight container lined with parchment paper. Stack them with a little paper in between if they’re iced—otherwise you get cookie glue.
Room temp works fine for 2–3 days, but honestly, I toss ’em in the fridge after day two. Especially if there’s cream cheese in the mix. Better safe than sorry.
Freezing Tips (Yes, You Can!)
Here’s a game-changer: these cookies freeze like champs. I usually bake a double batch and freeze half for later. Once cooled completely, I wrap them individually in plastic wrap and store in a zip-top freezer bag. Label it! Trust me, “mystery cookie” is not a good surprise.
To thaw, just set them out at room temp for about 30 minutes. Don’t microwave ‘em unless you like soggy tops and burnt bottoms. Been there. Regretted it.
Freezing the Dough
Even better? Freeze the dough itself. After mixing, I roll it into a log and wrap it tight in plastic and foil. Or scoop it into little balls (like you would for regular cookies) and freeze on a tray before tossing them in a bag. When you’re ready to bake, just thaw in the fridge overnight, roll out, and go.
I’ve even frozen filled, unbaked cookies before a big party—then baked them straight from frozen, just added a couple extra minutes in the oven. That one saved me during Thanksgiving prep chaos.
Reheating Without Ruining
If your cookies have been in the fridge or freezer and feel a bit firm, here’s the fix: pop them in the oven at 300°F (about 150°C) for 5–7 minutes. Just enough to warm them without drying them out. They’ll smell like you just baked ’em.
Oh, and never store them with apples or anything else super moist in the same container. Learned that the hard way—my cookies picked up some weird flavors and turned oddly rubbery. Not the fall vibe I was going for.
Bottom line? With the right storage, these little fall treats can last way past the party. Whether you’re prepping ahead for a big gathering or just trying to pace yourself (good luck), these tips’ll keep your cookies soft, spiced, and snackable.
Common Mistakes to Avoid
Alright, it’s confession time again—because I’ve definitely ruined a batch or three of pumpkin pie cookies before finally getting it right. So let me save you from my cookie heartbreak and share the things I wish I knew earlier. 🙃
Overfilling Is a Disaster
I used to think, “More filling = more flavor,” right? Nope. You only need about a teaspoon of pumpkin filling. I learned this the messy way—my cookies burst open in the oven and left little pumpkin puddles everywhere. Not cute. And cleaning baked-on pumpkin goo? Not worth it.
Now I scoop carefully and keep the filling centered, away from the edges. If it’s too close to the sides, it leaks out no matter how well you crimp the dough.
Skipping the Chill
Listen. If there’s one thing that separates “meh” cookies from bakery-level ones, it’s chilling the dough. I once got impatient, skipped the fridge time, and my cookies spread like sad pancakes. No shape, no structure, just a big ol’ mess. Chill for at least an hour—overnight is even better. It gives the dough time to firm up and the flavors to blend.
Using the Wrong Pumpkin
Grabbed the “pumpkin pie mix” instead of pure pumpkin puree once? Oh yeah. That batch was way too sweet, way too soft, and oddly spiced. Pure canned pumpkin only, folks. Pie mix has added sugar and spices that’ll throw your whole recipe outta whack.
Also, fresh pumpkin sounds fancy, but it’s usually too watery. Unless you really know how to strain and reduce it, stick with the can.
Uneven Baking = Chaos
Here’s another one I learned the hard way: always bake your cookies on the middle rack. I once put a tray too low and the bottoms burned while the tops were still pale and doughy. Not only did I waste a tray, but the whole kitchen smelled like failure.
Also, don’t crowd the pan. Give them space to breathe. Cookies need personal space too, y’know?
Forgetting to Vent
If you’re using a top crust or dough cap, poke a tiny hole or slit in it. It lets steam escape and keeps things from getting soggy. I skipped this once, and the tops puffed up like weird cookie balloons—then collapsed in a sad mess. Not exactly Pinterest-worthy.
Honestly, most of these flubs come from trying to rush. Slow it down, follow the steps, and don’t be afraid to mess up once or twice—it’s how I figured out what not to do. And now? My pumpkin pie cookies are the first thing to disappear at every fall get-together.
So there you have it—everything you need to whip up a batch of cozy, crave-worthy pumpkin pie cookies that’ll make you the hero of any fall gathering. From mastering the filling to dodging those all-too-common baking blunders, you’re officially prepped for cookie greatness. 🙌
These little treats combine the best parts of pumpkin pie and homemade cookies in one cute, snackable bite. And whether you’re decorating them for Halloween, stacking them for a Thanksgiving dessert board, or just hoarding them for yourself with a mug of cider (no judgment), they always deliver that perfect blend of spice, sweetness, and comfort.
🍪 Did you love this guide? Share it with your friends, your fall baking squad, or your fellow Pinterest lovers!
📌 Pin your favorite images to remember it later—and don’t forget to tag your cookie creations. Fall baking just got a whole lot more fun.
Pumpkin Pie Cookies Recipe That’ll Make Your Fall 2025 Unforgettable
Who says pumpkin pie is just for Thanksgiving? These cozy little pumpkin pie cookies bring all the spice, sweetness, and fall magic into one hand-held treat. Whether it’s for Friendsgiving or a Halloween bash, they’re soft, spiced, and guaranteed to steal the show.
- Total Time: 1 hour 34 minutes
- Yield: 20 cookies 1x
Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/3 cup canned pumpkin puree (Libby’s preferred)
- 1 tsp vanilla extract
- 1 large egg
- 1 3/4 cups all-purpose flour
- 1 tbsp cornstarch
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- Optional: cream cheese for frosting, walnuts or pecans for crunch
- Optional: pre-made pie crust or puff pastry for base
Instructions
- Cream butter and brown sugar until smooth. Add pumpkin, vanilla, and egg. Mix until combined (it may look curdled).
- In a separate bowl, whisk flour, cornstarch, baking soda, salt, and spices.
- Gradually combine dry ingredients into the wet mix until just mixed. Chill dough for at least 1 hour (overnight preferred).
- Roll out dough or pie crust to 1/8-inch thickness. Use round cookie cutter for bases and tops. Cut a vent hole in the top pieces if using a cap.
- Place 1 tsp of pumpkin filling on each base, top with another round, and press edges with a fork to seal.
- Bake at 350°F (175°C) for 12–14 minutes until lightly golden. Let cool on pan for 5 minutes before transferring.
- Optional: Decorate with vanilla glaze, cream cheese frosting, or whipped cream just before serving.
Notes
Only use canned pumpkin puree (not pumpkin pie mix). Chill your dough thoroughly to avoid overspreading. Don’t overfill cookies—1 tsp of filling is plenty to avoid leaks.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
