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Why I Love Pumpkin Pie Cookies
What could be cuter than a pie disguised as a cookie? These cookies are really just miniature pumpkin pies, but they’re also easy to make. Dare I say easier than pie? I’ll let you be the judge of that!
These pumpkin pie cookies have everything you love about classic pumpkin pie—flaky crust, creamy filling, and Thanksgiving flavor—in one easy-to-eat bite.
When I was growing up, my mom would take leftover pie dough, sprinkle it with sugar, and bake little crisp cookies for us. These remind me of that, but with a soft pumpkin pie filling in the center. The base is flaky and buttery, almost like a sweet pie crust, while the filling bakes just until set. It’s the best of pie and cookies in one bite.
Here’s why you’ll love these cookies:
- They taste like real pumpkin pie – The filling uses pretty much all of the classic ingredients to create the custard flavor we all love.
- They’re perfect for Thanksgiving – Small, super cute, and easy to serve; they fit right in for any time you want a seasonal dessert.
- They use simple ingredients – Flour, butter, pumpkin, milk, eggs, sugar, and spices are all that you need!
- They are easier to serve than pie – No slicing and no forks… and no worrying about the first piece falling apart! That’s the scariest part about making a true pumpkin pie!
Pumpkin Pie Cookie Ingredients
These cookies put together two components: an easy crust-like dough and a pumpkin pie filling:
- All-purpose flour – The base of the pie dough-like cookie.
- Granulated sugar – Adds just enough sweetness; used in the dough and the pie filling.
- Kosher salt – Balances out all of the flavors.
- Unsalted butter – Makes the crust flaky, crisp, and rich. Make sure it’s cold for the best texture.
- Egg – Used in the dough and the filling to create richness in both.
- Ice water – Brings the dough together without making it too wet.
- Pumpkin puree – Make sure to use plain pumpkin puree, not pumpkin pie filling!
- Evaporated milk – Adds creaminess and gives the filling a classic pumpkin pie texture.
- Vanilla extract – Rounds out the pumpkin and warm spices.
- Ground cinnamon, ground ginger, and ground cloves – The warming spices in the filling to give that classic pumpkin pie flavor.
The full amount of each ingredient can be found in the recipe card below.
How to Make Pumpkin Pie Cookies
For these cookies, you make a dough, bake, fill, and bake again:
Step 1: Prepare the dough – In a food processor, pulse the flour, sugar, and salt to combine. Add the cold butter and pulse until the pieces are no larger than small peas. Add the egg yolks and pulse until evenly incorporated. With the processor running, drizzle in the ice water, adding more just until the dough begins to hold together and clear the sides.
Turn the dough onto plastic wrap, press it into a disk, wrap tightly, and refrigerate for at least 30 minutes.
Step 2: Roll and cut the cookies – On a well-floured surface, roll the chilled dough to ¼-inch thickness.
Step 3: Create the cookie frames – Cut an even number of 3-inch rounds. Place half of the rounds on a parchment-lined baking sheet. Whisk 1 reserved egg white with 1 teaspoon water until frothy. Brush the bases lightly with the egg wash. Using a slightly smaller cutter, cut the centers from the remaining rounds to create frames. Place one frame on top of each egg-washed base, then sprinkle the tops with sugar. Re-roll scraps as needed.
Step 4: Bake the crusts – Bake the assembled cookies in a preheated 375°F oven for 15 minutes, until lightly golden and set.
Step 5: Mix the pumpkin filling – In a bowl, whisk together the pumpkin puree, evaporated milk, egg, vanilla, sugar, cinnamon, ginger, and cloves until smooth and fully combined.
Step 6: Fill and finish baking – Remove the cookies from the oven and let them cool for 5 minutes. Then, spoon about 1 tablespoon of pumpkin filling into the center of each cookie. Return to the oven and bake for 8-10 minutes, until the filling is just set. Remove from the oven and let the cookies cool on the pan for 5 minutes, then transfer them to a cooling rack.
Recipe Tips
- Keep the butter cold – Cold butter is what gives each cookie’s crust its flaky texture. If the dough gets soft while rolling, make sure to place it back in the refrigerator for 10-15 minutes.
- Do not add too much water – The dough should hold together when pressed, but it should not feel wet or sticky. Too much water makes the crust tough.
- Use two cutter sizes – A 3-inch cutter works well for the base, and a slightly smaller cutter creates the center opening. A fluted cutter is pretty, but a plain round cutter works just as well.
- Use pumpkin pie spice if desired – Replace the cinnamon, ginger, and cloves with about 1 teaspoon pumpkin pie spice. But I’d recommend using the combination I provide in the recipe card.
- Watch for just set filling – The pumpkin center should look set at the edges with the slightest softness in the middle. Overbaking can make the filling crack or dry out.
Follow These Tips
Serving & Storage
Serving – Once they’re completely cool and the filling has had time to set, you can serve these cookies. They’re perfect when baked and served for Thanksgiving dessert as an alternative to the traditional pecan pie or pumpkin pie. They also work all the way into December as a great addition to a holiday cookie platter.
If you want to make them a little bit fancier, add a dollop of whipped cream and a light sprinkle of cinnamon right before serving.
Refrigerate – Because the filling is made with egg and evaporated milk, store the cooled cookies in an airtight container in the fridge. Make sure to use parchment between layers and refrigerate for up to 3-4 days, just like a regular pie.
Freeze – Freeze the fully cooled cookies in a single layer until firm, then transfer to a freezer-safe container with parchment between layers. Freeze for up to 2 months. When ready to enjoy, thaw the cookies overnight in the refrigerator. They’re best enjoyed cool or at room temperature.
More Pumpkin Recipes
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Pumpkin Pie Cookies
Ingredients
For the cookies
- 2 ½ cups all-purpose flour
- 5 tbsp granulated sugar plus more to sprinkle cookies
- 1 tsp kosher salt
- 16 tbsp (2 sticks) unsalted butter cold, cut into small pieces
- 2 egg yolks plus 1 egg white reserved to brush cookies
- 5-7 tbsp ice water
For the pumpkin pie filling
- 1 cup pumpkin puree
- ¾ cup evaporated milk
- 1 large egg
- 1 tsp vanilla extract
- ⅓ cup granulated sugar
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ⅛ tsp ground cloves
Instructions
- Prepare the dough: In a food processor, pulse together the flour, sugar, and salt until combined. Add the butter and pulse until the butter is cut into small pieces no larger than the size of peas. Then, add the egg yolks. Place the lid on, and with the processor running, dribble in water until the dough clears the sides and forms a ball. Wrap the dough tightly and form into a disk. Place in the refrigerator and chill for at least 30 minutes.2 ½ cups all-purpose flour, 5 tbsp granulated sugar, 1 tsp kosher salt, 16 tbsp (2 sticks) unsalted butter, 2 egg yolks, 5-7 tbsp ice water
- Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
- Roll out the dough: Once chilled, remove from the refrigerator and roll the dough out on a lightly floured surface to ¼-inch thickness.
- Cut out the cookies: Using a biscuit cutter, cut 3-inch-round cookies and place half on the prepared parchment-lined baking sheet. Brush cookies with 1 egg white mixed with 1 tsp water. With the other half of the cookies, create a frame by cutting the middle with a biscuit cutter one size smaller. Place the frame on the egg-washed cookie. Re-roll the leftover dough and repeat the steps. Sprinkle with sugar.
- Bake the cookies in the preheated 375°F oven for 15 minutes.
- While baking, make the filling: Mix together the pumpkin puree, evaporated milk, egg, vanilla extract, sugar, cinnamon, ginger, and cloves until well combined.1 cup pumpkin puree, ¾ cup evaporated milk, 1 large egg, 1 tsp vanilla extract, ⅓ cup granulated sugar, ½ tsp ground cinnamon, ¼ tsp ground ginger, ⅛ tsp ground cloves
- Fill the cookies and bake: When cookies are finished, remove them from the oven. Cool for 5 minutes, then fill with approximately 1 tablespoon of the prepared filling. Return to the oven and bake an additional 8-10 minutes until the filling is just set. Remove and cool on the pan for 5 minutes, then on a cooling rack.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
❤️your recipes! Where do I find a cookie cutter like yours? Thank you! Happy Holidays!
How do you store these cookies?
I can’t wait to make these!
If using pumpkin pie spice…how much?
What a terrific idea! How do these cookies freeze?
These are yummy. I’ve made them twice and everyone loves them.
I love you and your website!
Thanks Katherine!!
Just took mine out of the oven. So yummy!