Easy Pumpkin Pie Cookie Recipe
These easy Pumpkin Pie Cookies are everything you love about pumpkin pie in a handheld bite! Buttery pie crust filled with creamy pumpkin spice filling—perfect for fall parties, holiday trays, or make-ahead treats.
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 base made with pie 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.
What you’ll love about this Pumpkin Pie Cookie Recipe:
Pumpkin Pie Cookie Recipe Ingredients
- 2 premade pie crusts – Takes less time than making a homemade pie crust and adds that authentic pie crust texture to your fall cookies.
- 1 cup of pumpkin puree (NOT pie filling) – Way easier than making your own pure pumpkin purée 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 granulated white 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 pumpkin pie spice instead.
You’ll need some cookie cutters!
For the most authentic-looking mini pumpkin pie cookies, I like to use round cookie cutters with fluted edges. You’ll need a 3-inch round cookie cutter with fluted edges and a 2.5-inch round cookie cutter with smooth edges. Here are some cookie cutters I recommend.
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Getting Ready to Bake
Before we start making these delightful mini pumpkin pies in cookie form, there are a few pre-baking steps to follow that will set us up for success.
- 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 sitting at room temperature for at least 30 minutes.
- 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.
- Line your cookie sheet or baking sheet with parchment paper. This trick not only makes cleanup a breeze but also guarantees an easy release of your pie crust-turned-cookie magic.
Making 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.
- Roll out your homemade pie crust or store-bought dough on a lightly floured surface to prevent sticking. Aim for a thickness of about 1/4-inch 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.
- Use a circular 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 filling to crust ratio.
- 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. This ensures that not a bit of your delicious dough goes to waste, maximizing your yield of soft pumpkin cookies with those chewy centers we all crave.your yield of soft pumpkin cookies with those chewy centers we all crave.
Mixing the Pumpkin Filling
- 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.)
- 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.
- Mix in the sugar to add just the right sweetness to your creamy pumpkin pie filling.
- Pour in a teaspoon of vanilla extract, which will enhance the overall taste of your spiced pumpkin filling.
- 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.
- Always taste your pumpkin mixture before filling the cookie crusts. Don’t hesitate to adjust the spices or sugar according to your preference.
Assembling the Cookies
- 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.
- 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.
- 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 the remaining egg wash for a glossy finish.
- Spoon a teaspoon of the creamy pumpkin pie filling into the center of each bottom crust. You could also use a piping bag to fill the cookies.
Baking and Cooling
- Preheat your oven to 375 degrees Fahrenheit to ensure the perfect baking environment for your mini pumpkin pies to transform into soft pumpkin cookies with chewy centers.
- Bake cookies for 12-15 minutes, watching as the edges turn a golden brown.
- 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.
- Transfer cooled cookies to an airtight container to maintain freshness. If you’re lucky enough to have leftovers, this will 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 on the top of each cookie. It elevates the whole pumpkin pie experience to another level of yum.
Looking for More Fall Recipes?
Here are a few more fall cookie recipes you will love!
- Apple Pie Cookies – also made with pie crust and apple pie filling!
- Pumpkin and White Chocolate Chip Cookies – a delicious combination!
- Copycat Starbucks Pumpkin Bread – Better than Starbucks!
- Apple Cinnamon Oatmeal Cookies – a soft, chewy cookie that tastes like fall.
- Pumpkin Chocolate Chip Cookies – A pumpkin cookie recipe packed with chocolate chips.
FAQ + Troubleshooting Tips for Pumpkin Pie Cookies
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 brings out the essence of the fall season in every bite.
And what’s better than sharing these chewy centers and soft pumpkin cookies with friends and neighbors? Imagine the huge smiles 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 that perfect cookie for fall, remember this one with delicious pumpkin flavor that looks 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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More Fall Recipes and Ideas
Fall Baking: Easy Pumpkin Pie Cookie Recipe
Ingredients
- 2 pie crusts premade
- 1 cup pumpkin puree not pie filling
- ¾ cup evaporated milk
- 1 egg
- 1 tsp vanilla extract
- ⅓ 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.
