If you're craving treats that taste like fall in every bite, these Pumpkin Pie Cookies deliver exactly that-mini pumpkin-custard centers nestled into cookie shells. They're perfect for grabbing on the go, sharing with friends, or sneaking a few after dinner.
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I know I've shared my favorite pumpkin pie with graham cracker crust recipe, pumpkin bread pudding, pumpkin fluff, and pumpkin bread with cream cheese, but I wanted to change things up this year!
Just recently, I shared a fun twist on homemade pecan pie by turning it into pecan pie brownies- and it was amazing!
This time I wanted to try a Thanksgiving cookie and figured I might as well try the most famous Thanksgiving pie for this mashup!
Why This Recipe Works
- Contrast: The tasty cookie shell holds a soft, spiced pumpkin filling for a delightful texture play.
- Simplicity: A short ingredient list and straightforward steps make this an easy but impressive dessert.
- Familiar Flavor: The filling is basically pumpkin pie in cookie form, giving you that beloved flavor in a new format.
- Portion Control: Your favorite pie flavors in cookie form means no slicing battles-just individual servings.
What This Recipe Needs
- Premade Sugar Cookie Dough: Serves as the cookie "crust" that holds the filling-sturdy yet tender. I used the store-bought Pillsbury brand.
- Pumpkin Purée: Supplies moisture, color, and the core pumpkin flavor for the filling.
- Evaporated Milk: Adds creaminess and richness to the filling without making it too dense.
- Pumpkin Pie Spice: Provides that signature fall warmth with spiced notes.
- Cinnamon: A touch of extra spice to deepen flavor.
Substitutions
Cookie Base: Use homemade sugar cookie dough or a pie crust dough instead of premade. (Check out my caramel pear pie for a great pie dough recipe!)
Sugar Swap: Try coconut sugar or light brown sugar in place of granulated sugar for a deeper flavor.
Spice Blend: f you don't have pie spice, make your own! To make your own, combine 4 teaspoons of ground cinnamon, 2 teaspoons of ground ginger, 1 teaspoon of ground cloves, and ½ teaspoon of ground nutmeg. Then use some of this mixture for this recipe, and save the remaining spice mix in a sealed jar for other recipes, such as mini pumpkin cheesecakes.
How to Make Pumpkin Pie Cookies?
- Step 1: Whisk all the ingredients together to mix the pumpkin filling.
- Step 2: Grease your muffin tins, then gently press a cookie into each muffin hole. Pressing the cookie up the sides a bit, too.
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- Step 3: Partially bake the cookies, then remove from the oven and carefully reshape using the end of a wooden spoon.
- Step 4: Add pumpkin filling to each cookie, then bake.
- Step 5: Allow cookies to cool completely, then refrigerate for at least 20 minutes before popping out of the muffin tin.
- Step 6: Top with a little whipped cream and enjoy!
Expert Tips
- Grease Tin: Use Baker's Joy to grease your muffin tin- it has vegetable oil and flour in the spray. Otherwise, I recommend using Pam and then dusting with flour.
- Partially bake the cookie "crust" first so it holds its shape before adding filling.
- Wipe muffin tin rims clean after the first bake - this keeps edges tidy and ensures cookies pop out cleanly.
- Chill before removing from the pan: After baking, cool and refrigerate the cookies before trying to remove them to prevent collapsing.
- Don't overfill: Leave a little headspace in the cookie shell so the filling doesn't overflow while baking.
- Clean Pan: After the first bake of the cookies, wipe the rim of each cupcake tin (carefully-it will be hot!) to clean the cookie bits that stuck to the sides during baking. This will make for a cleaner cookie when you pop them out.
- Garnish: Don't add whipped cream to the tops of the cookies until ready to serve! Try my stabilized whipped cream recipe or homemade caramel sauce as a tasty topping!
Variations
- Mini Tartlets: Use small tart shells instead of cookie dough for a mini-pie look.
- Chocolate-Swirled Filling: Drop a little melted chocolate into each filling before baking and swirl.
- Pecan-Topped: Sprinkle chopped pecans on top of filling before baking for crunch. Or check out my mini pecan pie tarts for a tasty alternative!
- Maple Pumpkin: Replace part of the sugar with maple sugar and a pinch of cloves for a maple twist.
Frequently Asked Questions
Store in a single layer in the fridge (cover lightly), as stacking can damage the filling.
These cookies will last 1-2 days. The cookie crust can get chewy/soggy, so I recommend making and eating them fresh if you can.
Yes - flash-freeze the cookies (freeze for 1-2 hours in a single layer on a baking sheet), then place the cookies in a freezer-safe container with parchment paper or wax paper between each cookie to help prevent them from sticking together. The cookie crust might not be as firm as it would be if baked fresh.
More Related Recipes
This holiday season, make sure to check out all my tasty Thanksgiving recipes- like jalapeno deviled eggs, tender smoked turkey, sweet potato rolls, cranberry sauce, chocolate pudding pie, gingerbread crinkle cookies, green bean casserole with cream cheese, turkey cheese ball, sweet potato pie recipe, and so many more!
If you like this recipe, make sure to give it a 5-star review and leave a comment down below!
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Video
Pumpkin Pie Cookies
Ingredients
- 16 oz Premade Sugar Cookie Dough Pillsbury brand
- 1 cup canned pumpkin puree
- ¼ cup granulated sugar
- ½ cup evaporated milk
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- Whipped Cream for garnish
Instructions
- Preheat oven to 375°F, grease muffin tin with shortening/Pam Spray and flour, or Baker's Joy (which has flour in it).
- In a medium-sized bowl, whisk together pumpkin puree, evaporated milk, sugar, egg, vanilla, pumpkin pie spice, cinnamon, and salt. Make sure the egg is whisked in well.1 cup canned pumpkin puree, ¼ cup granulated sugar, ½ cup evaporated milk, 1 large egg, 1 teaspoon pure vanilla extract, 1 teaspoon pumpkin pie spice, ¼ teaspoon cinnamon, ¼ teaspoon salt
- Press a sugar cookie into each muffin hole and press up the sides of the tin just a little bit.16 oz Premade Sugar Cookie Dough
- Bake the cookies for 10 minutes, then remove them from the oven and reshape each one. Carefully (muffin tin will be hot), using the end of a wooden spoon, reshape the cookie into a "pie crust" shape. I also like to carefully wipe the rims clean with a paper towel for a cleaner version of the final cookie.
- Spoon about 1 tbs of filling into each partially baked cookie, then return to oven and continue baking for another 10 minutes, or until pumpkin filling is set.
- Allow cookies to cool to room temperature, then chill for 15-20 minutes in the refrigerator BEFORE popping out of the muffin tin. This ensures the cookies are set up completely. Use a knife to loosen the cookies.
- When ready to serve, add a little whipped cream to the top and enjoy!Whipped Cream
Notes
- Storing: This can be a little tricky since you don't want to stack these and chance messing up the pie part of the cookie. I recommend laying cookies in a single layer on a rimmed baking sheet (or two!), covering with plastic wrap, and refrigerating until ready to eat. Or placing in a single layer in plastic Tupperware.
- How long will they last? These cookies will last 1-2 days when refrigerated.
- Make Ahead: These cookies can get chewy/soggy if made too far in advance. I recommend making the day of or the day before eating.
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