Fall Baking: Easy Pumpkin Pie Cookie Recipe

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Indulge in the flavors of fall with this Pumpkin Pie Cookie recipe! Easy to make and deliciously spiced, these cookies look like mini pumpkin pies and are perfect for any autumn occasion. Try them now!

Pumpkin Pie Cookie Recipe

Pumpkin Pie in Cookie Form

This easy Pumpkin Pie Cookies recipe transforms the whole pumpkin pie experience into a bite-sized indulgence with its creamy pumpkin pie filling and flaky, cookie crust. It’s a great recipe that makes it easy to create mini pumpkin pies, simple enough for beginning bakers. 

For me, the holiday season is all about creating memories, and these pumpkin spice cookies—with their chewy centers and classic pumpkin pie filling—allow me to share a memorable special treat with loved ones. There’s something utterly satisfying about watching the faces of friends and family light up as they bite into these fall cookies, each with just the perfect amount of pumpkin spice. 

Pumpkin Pie Cookie Recipe

What you’ll love about this Pumpkin Pie Cookie Recipe:

  • Transform classic pumpkin pie into a delightful cookie form, making it a fun and easy baking project.
  • These cookies are perfect for holiday gatherings, offering a crowd-pleasing twist on traditional pumpkin desserts.
  • Enjoy the simplicity and festive spirit these pumpkin pie cookies bring to your fall season baking lineup. 
Pumpkin Pie Cookie Recipe Ingredients

Pumpkin Pie Cookie Recipe Ingredients

  • 2 premade pie crusts – If you’re up for a challenge, you can opt for a homemade pie crust to add that extra touch of love to your fall cookies. 
  • 1 cup of pumpkin puree (NOT pie filling) – For an even fresher taste, consider making your own pure pumpkin puree from scratch. 
  • ¾ cup evaporated milk – A key to achieving that creamy pumpkin pie filling, but feel free to substitute with a dairy-free alternative if needed. 
  • 1 egg – Important for the structure of the filling, make sure it’s at room temperature for the best integration. 
  • 1 teaspoon vanilla extract – Adds depth to the flavor profile of your spiced pumpkin filling. 
  • ⅓ cup sugar – Perfect for adding just the right amount of sweetness. If you prefer, maple syrup could be a great alternative for a deeper flavor. 
  • ½ teaspoon cinnamon, ¼ teaspoon ginger, ¼ teaspoon cloves – This trio gives you the perfect amount of pumpkin spice. Feel free to adjust according to your taste or use homemade pumpkin pie spice instead. 
Pumpkin Pie Cookie Recipe

Get Ready to Bake

Before we start making these delightful mini pumpkin pies in cookie form, there are a few pre-baking rituals to follow that will ensure your baking sheet is set for success. 

  1. Bring pie crusts and egg to room temperature. The egg will blend more seamlessly into your pumpkin mixture, giving our pumpkin pie cookies that creamy pumpkin pie filling we’re after. The pie crusts will become more pliable and easier to roll out after setting out of the refrigerator for at least 30 minutes. 
  2. Preheat your oven to the right temperature. This ensures a perfect bake, allowing those soft pumpkin cookies to achieve their chewy centers and golden edges. 
  3. Line your cookie sheet or baking sheet with parchment paper. This trusty trick not only makes cleanup a breeze but also guarantees an easy release of your homemade pie crust-turned-cookie magic, preserving the integrity of every bite. 

Following these steps, we’re setting the stage for a fall cookie masterpiece that beautifully encapsulates the whole pumpkin pie experience. 

Crafting the Cookie Crust

I like the time-saving convenience of using premade pie crusts to make the cookie crust. However, you can make your own pie crust with all-purpose flour, unsalted butter, and some chilled water. If you have a favorite pie crust recipe, use it to make these cookies! You could also use sugar cookie dough to make the crusts for our mini pumpkin pie cookies. Here’s how I cut out the cookies. 

  1. Roll out your homemade pie crust or store-bought dough on a lightly floured surface to prevent sticking. Aim for a thickness that’s not too thin to maintain a good structure but not too thick to ensure it cooks evenly. The perfect balance gives you a chewy center with slightly crispy edges, capturing the essence of classic pumpkin pie filling within a cookie form. 
  2. Use a round cookie cutter with fluted edges, ideally about 3 inches in diameter, to cut out your cookie crust shapes. This size is perfect for a bite that holds the right amount of creamy pumpkin pie filling without overwhelming the delicate balance of spices. 
  3. For every second round, use a smaller 2.5-inch round cookie cutter to remove the center, creating a beautiful cookie form that resembles a mini pumpkin pie crust. 
  4. Reuse the dough scraps (the small circle centers) by gathering them up and rolling them out again. This ensures that not a bit of your delicious homemade or pre-made dough goes to waste, maximizing your yield of soft pumpkin cookies with those chewy centers we all crave. 

Mixing the Pumpkin Filling

  1. Start with your canned or homemade pumpkin puree, ensuring it’s at room temperature to blend smoothly with the other ingredients. (Make sure you’re using real pumpkin and not pumpkin pie filling.)
  2. Add in the perfect amount of pumpkin spice, which includes a mix of cinnamon, ginger, and cloves, to bring out that classic pumpkin pie filling flavor. 
  3. Mix in the sugar to add just the right sweetness to your creamy pumpkin pie filling. 
  4. Pour in a teaspoon of vanilla extract, which will enhance the overall taste of your spiced pumpkin filling. 
  5. Whisk everything together until the mixture is smooth, creamy, and fully blended. This step is crucial for achieving the soft pumpkin cookies with chewy centers that we all love. 
  6. Always taste your pumpkin mixture before filling the cookie crusts. Don’t hesitate to adjust the spices or sugar according to your preference, aiming for the perfect balance that will remind you of a whole pumpkin pie experience. 
  7. Remember, the goal is a great recipe that brings all the joy and flavors of the fall season into each bite of these easy pumpkin pie cookies. 

Assembling the Cookies

  1. Lay out the full rounds with the fluted edges on your parchment-lined cookie sheet. Ensure they’re spaced nicely to allow for the expansion that happens while baking. 
  2. Whisk together the egg and water to create your egg wash. Brush a thin layer over each of the bottom cookie crusts; this acts like glue and gives them that beautiful golden hue we all love. 
  3. Gently place the outer edge crust pieces on top, pressing down at the edges to form a seal to keep all the spiced pumpkin filling inside. A bit of the egg wash here ensures they stick together, guaranteeing each bite contains the whole pumpkin pie experience. 
  4. Brush the tops with a remaining egg wash for a glossy finish, turning these delightful treats into a visual and edible masterpiece that guarantees a 5-star rating!
  5. Spoon a teaspoon of the creamy pumpkin pie filling into the center of each bottom crust. The perfect amount of pumpkin spice makes these cookies perfect for fall. You could also use a piping bag to fill the cookies. 
cool on wire rack

Baking and Cooling

  1. Preheat your oven to 375 degrees Fahrenheit to ensure the perfect baking environment for your mini pumpkin pies to morph into soft pumpkin cookies with chewy centers. 
  2. Bake your cookies for 12-15 minutes, watching as the edges turn a golden brown, encapsulating the whole pumpkin pie experience in a cookie form. 
  3. Once baked, let the cookies cool on a wire rack for at least 10 minutes. This step is crucial for achieving that desired cookie texture – slightly crisp on the outside with a soft, creamy pumpkin pie filling inside. 
  4. Transfer cooled cookies to an airtight container to maintain freshness. If you’re lucky enough to have leftovers, they’ll keep your fall cookies perfect for snacking any time. 

Storage and Serving Tips

  • Keep in an airtight container: Store your soft pumpkin cookies in an airtight container on the counter to keep them fresh. If they last longer than a day (which I doubt!), they’ll stay soft and delicious. 
  • Room temperature is key: Make sure your mini pumpkin pies are completely cooled before storing them to maintain their chewy centers and crispy cookie crust. 
  • Add a slice of bread: For an old baker’s trick, slip a piece of bread into the airtight container. It helps maintain moisture, keeping your cookies from drying out. 
  • Whipped cream on the top: Serve these treats with a dollop of fluffy whipped cream and a sprinkle of cinnamon sugar. It elevates the whole pumpkin pie experience to another level of yum. 
Pumpkin Pie Cookie Recipe

Fall Baking

There’s nothing more delightful than baking with friends and family in the fall, especially with the little ones. Baking not only fills our home with the wonderful aromas of spiced pumpkin filling and cinnamon sugar, but it also creates new memories and invaluable moments of joy and learning with our kids. Wrapping up our hands in flour, rolling out that cookie dough, and crafting these easy pumpkin pie cookies bring out the essence of the fall season in every bite. 

And what’s a better testament to love than sharing these chewy centers and soft pumpkin cookies with friends and neighbors? Imagine the wide grins and spark in their eyes as you gift a batch of these perfect little fall cookies, possibly topped with a dollop of fluffy whipped cream, encapsulating the whole pumpkin pie experience. 

The next time you’re looking for an amazing recipe for fall cookies, remember this one that creates delicious chewy pumpkin cookies that look like mini pumpkin pies. Let’s make this holiday season one filled with warmth, shared pumpkin recipes, and easy desserts. Here’s to creating more than just cookies — but memories and traditions that extend well beyond the fall season. Happy baking!

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Pumpkin Pie Cookie Recipe

More Fall Recipes and Ideas

Pumpkin Pie Cookie Recipe

Fall Baking: Easy Pumpkin Pie Cookie Recipe

Melisha Kreppein
Indulge in the flavors of fall with this Pumpkin Pie Cookie recipe! Easy to make and deliciously spiced, these cookies look like mini pumpkin pies and are perfect for any autumn occasion. Try them now!
No ratings yet
Prep Time 10 minutes
Cook Time 15 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 102 kcal

Ingredients
  

  • 2 pie crusts premade
  • 1 cup pumpkin puree not pie filling
  • ¾ cup evaporated milk
  • 1 egg
  • 1 tsp vanilla extract
  • cup sugar
  • ½ tsp cinnamon
  • ¼ tsp ginger
  • ¼ tsp cloves
  • 1 egg + 1 tbsp water for egg wash

Instructions
 

Preparing to Bake

  • Bring pie crusts and egg to room temperature.
  • Preheat your oven to 375 degrees F.
  • Line your cookie sheet or baking sheet with parchment paper.

Cutting the Cookies

  • Roll out your pie crust dough on a lightly floured surface to prevent sticking.
  • Use a round cookie cutter with fluted edges, ideally about 3 inches in diameter, to cut out your cookie crust shapes.
  • For every second round, use a smaller 2.5-inch round cookie cutter to remove the center, creating a beautiful cookie form that resembles a mini pumpkin pie crust. 
  • Reuse the dough scraps (the small circle centers) by gathering them up and rolling them out again.

Make the Filling

  • In a small bowl, combine the pumpkin, evaporated milk, egg, vanilla, sugar, cinnamon, ginger and cloves.  Whisk to combine.

Assemble the Cookies

  • Lay out the full rounds with the fluted edges on your parchment-lined cookie sheet.
  • Whisk together the egg and water to create your egg wash. Brush a thin layer over each of the bottom cookie crusts.
  • Gently place the outer edge crust pieces on top, pressing down at the edges to form a seal to keep all the spiced pumpkin filling inside.
  • Brush the tops with a remaining egg wash for a glossy finish.
  • Spoon a teaspoon of the creamy pumpkin pie filling into the center of each bottom crust. 
  • Bake your cookies for 12-15 minutes.
  • Let the cookies cool on a wire rack for at least 10 minutes. 
  • Serve these cookies with a dollop of fluffy whipped cream and a sprinkle of cinnamon sugar.

Notes

Storage and Serving Tips

  • Keep in an airtight container: Store your soft pumpkin cookies in an airtight container on the counter to keep them fresh. If they last longer than a day (which I doubt!), they’ll stay soft and delicious. 
  • Room temperature is key: Make sure your mini pumpkin pies are completely cooled before storing them to maintain their chewy centers and crispy cookie crust. 
  • Add a slice of bread: For an old baker’s trick, slip a piece of bread into the airtight container. It helps maintain moisture, keeping your cookies from drying out. 
  • Whipped cream on the top: Serve these treats with a dollop of fluffy whipped cream and a sprinkle of cinnamon sugar. It elevates the whole pumpkin pie experience to another level of yum. 

Nutrition

Calories: 102kcalProtein: 1.6gFat: 5.7gSaturated Fat: 1.5gCholesterol: 8mgPotassium: 46mgFiber: 0.6gSugar: 3.6gCalcium: 16mgIron: 1mg
Keyword cookies, fall, fall dessert
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