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Enjoy the flavor of a traditional pumpkin pie in cookie form with this fun, flavorful recipe for Pumpkin Pie Cookies. With the perfect blend of pumpkin pie spice and vanilla bean paste, these cookies are absolutely amazing.
If you’re a fan of pumpkin pie like me and look forward to having pumpkin-flavored goodies for the next several months, you must try this Pumpkin Pie Cookies recipe. These cookies will melt in your mouth, are loaded with flavor, and are everything you could possibly want in a cookie. With the perfect taste and texture, these cookies are great for hosting family gatherings and will be an excellent addition to the dessert table wherever you go. More pumpkin recipes you will love Easy Pumpkin Monkey Bread, STARBUCKS PUMPKIN CREAM CHEESE MUFFINS MOIST AND EASY Story, Maple Pumpkin Cheesecake Instant Pot Recipe Easy and Delicious.
Why You’ll Love These Easy and Delicious Pumpkin Pie Cookies
- Not only are they delicious, but they’re also easy to assemble and bake, making them great for beginner bakers.
- These cookies are great to have at home. However, you can also prepare them for holidays, bake sales, and special events because everyone seems to love them so much.
- Perfect for lunchboxes or to include in gift bags.
- Stores and freezes well.
Equipment Suggested for Making Pumpkin Pie Cookies
- Mixing bowl
- Hand Mixer
- Parchment Paper
- Cookie Scoop
- Baking Sheet
- Cooling Rack
- Piping Bag and Star Tip
**Exact measurements can be found in the recipe card below.
- Unsalted Butter – Use real butter. Allow your butter to sit out and soften before using it to prepare your cookie dough.
- Sugar – Use traditional granulated sugar to add a slight sweetness to your cookie dough.
- Powdered Sugar – You will also need a 1/2 cup of powdered sugar to toss into your mixture.
- Vanilla Bean Paste – This paste enhances the taste of the cookies, pairing perfectly with the pumpkin and cream cheese ingredients. You could substitute vanilla extract but the paste truly enhances all the flvor so much more. If your local grocery doesn’t carry it, you can purchase Vanilla Bean Paste at Amazon.
- Cream Cheese – Use the full-fat block style. Use softened cream cheese to prepare the filling for these cookies.
- Brown Sugar – Combine your softened cream cheese with brown sugar.
- Pumpkin Puree – Use only the real pumpkin puree, not the pumpkin pie filling. Add pumpkin puree to your cream cheese blend.
- Orange Food Coloring – Gives your pumpkin-flavored cookies a brighter color using some orange food coloring.
- You will also need pumpkin pie spice, egg, flour, salt, heavy whipping cream, and baking powder to prepare these Pumpkin Pie Cookies.
Recipe Notes for the Pumpkin Pie Cookies
- If you don’t have vanilla bean paste, you can use vanilla extract as a substitute. However, you will need to double the amount of extract added to your cookies to achieve that vanilla flavor.
- Use a piping bag with a star tip when adding your whipping cream to these cookies for a hassle-free application.
- Feel free to sprinkle extra pumpkin pie spice or even a bit of cinnamon sugar on both sides of these cookies before serving, this is the best part.
Pumpkin Pie Cookies FAQs
Which type of cream cheese do I need to use for the filling?
You can use any brand of cream cheese but be sure to use the full-fat variety in the block form.
Can I use pumpkin pie filling for the cookies?
No, you will need to use pumpkin puree when preparing the Pumpkin Pie Cookies. Using the pumpkin pie filling will make the final product too sweet.
Will the cookies need to be refrigerated?
Yes. Because they contain cream cheese, it’s best to store the cookies in an airtight container in the fridge, where they should remain fresh for three days.
How to Make Pumpkin Pie Cookies
**Complete instructions in recipe card below.
- Cream butter and sugars
- Mix in egg and vanilla
- Add in flour salt and baking powder.
- Divide dough.
- Roll dough into balls.
- Flatten dough balls.
- Make filling.
- Pipe filling into cookies.
Storing and Freezing Pumpkin Filled Cookies
Our pumpkin pie cookies can be stored covered in the refrigerator for about three days. They can be frozen in an airtight container for about three months. Place a sheet of parchment paper or waxed paper between each layer. To serve, allow to thaw before serving.
Pumpkin Pie Cookies
- ½ cup unsalted butter softened
- ⅓ cup oil
- ½ cup granulated sugar
- ½ cup powdered sugar
- 1 egg
- 1 teaspoon vanilla bean paste
- 2½ cups all purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 3 ounces cream cheese softened
- ½ cup brown sugar
- ½ cup pumpkin puree
- 2 teaspoons pumpkin pie spice
- orange food coloring
- 1½ cups heavy whipping cream
- ¼ cup granulated sugar
- 1 teaspoon vanilla bean paste
- Preheat the oven to 350 degrees. Line a baking sheet with parchment and set aside.
- To make the cookies – In the bowl of a stand mixer, combine the butter, oil, granulated sugar and powdered sugar. Cream until smooth.
- Mix in the egg and vanilla and combine.
- Add in the flour, salt and baking powder. Change the mixer attachment to the paddle rather than the whisk. Mix until combined and the dough pulls away from the bowl.
- Divide the dough equally into nine balls. Flatten the dough into a disc and place on a baking sheet lined with parchment.
- Using the bottom of a ¼ cup measuring cup, press the measuring cup into the disc and reshape the dough around the base of the cup. Gently twist and remove the measuring cup from the dough and ensure the cup left an impression. Bake in the preheated oven for about 9 minutes – the edges should just slightly be starting to golden and set. Do not overbake. Allow to cool completely before filling.
- For the filling – in the bowl of a stand mixer, combine the softened cream cheese and the brown sugar. Cream until lighter in color and smooth.
- Add in the pumpkin puree, pumpkin pie spice and orange food coloring. Combine well. Transfer to another bowl and wipe out the mixing bowl.
- In the bowl of the stand mixer, combine the heavy cream, granulated sugar and vanilla. Mix on high speed with the whisk attachment until stiff peaks. Should take about 2-3 minutes. Do not over mix.
- Transfer about ½ cup worth of the whipped cream to a piping bag fitted with a large star tip. The remaining whipped cream can be added to the bowl with the pumpkin mixture.
- Fold in the whipped cream by hand until the pumpkin mixture is combined and lighter in color. Transfer the pumpkin mixture to another piping bag with no tip or a large round tip.
- Pipe a mound of the pumpkin mixture into the cavity of each cookie. Gently tap the cookie on the counter to settle the pumpkin mixture.
- Pipe a small dollop of whipped cream in the center of the pumpkin mixture.
- Use pumpkin puree for this recipe, not pumpkin pie filling
- We used vanilla bean paste for this recipe. You can use vanilla extract, just double what the recipe calls for.
- To pipe the whipping cream, use a piping bag and a large star tip. Both items can be found at most grocery stores, local hobby stores or ordered online.
- You could even sprinkle additional pumpkin pie spice on each cookie for extra decoration.