Pumpkin Pie Cookies are easy to bake and a fun twist on pumpkin pie! With a sugar cookie base and a delicious pie filling you will want these cookies year after year!
This time I wanted to try a Thanksgiving cookie and figured I might as well try the most famous Thanksgiving pie for this mashup!
What you need for Pumpkin Pie Cookies
- Sugar Cookie Dough- premade from the store, I used the Pillsbury brand.
- Canned pumpkin puree
- Evaporated Milk
- Granulated Sugar
- Vanilla Extract
- Pumpkin Pie Spice
- Muffin/Cupcake Tin
Can you use regular pie crust?
If you prefer to use a traditional pie crust for the “cookie” portion you can do that. I just like the idea of these being more like cookies than true mini pies.
When figuring out this recipe I wanted to make this as simple and as tasty as possible. Thanksgiving is already so busy that making everything from scratch can be a little too much.
That’s why I decided to use the store-bought sugar cookie dough. If you want to make sugar cookie dough from scratch I have a great recipe here, but store-bought works great!
Both are delicious though!
How to make pumpkin pie cookies?
- Mix up the pumpkin filling by whisking all the ingredients together.
- Grease your muffin tins, then gently press a cookie into each muffin hole. Pressing the cookie up the sides a bit too.
- Partially bake the cookies, then remove from oven and carefully reshape using the end of a wooden spoon.
- Add pumpkin filling to each cookie then bake.
- Allow cookies to cool completely then refrigerate for at least 20 minutes before popping out of the muffin tin.
- Top with a little whipped cream and enjoy!
Pro Tip: After the first bake of the cookies, wipe the rim of each cupcake tin (carefully- it will be hot!), to clean the cookie bits from cookie rising during baking. This will make for a cleaner cookie when you pop them out.
How to store pumpkin pie cookies?
Storing 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 store in a plastic container with a lid, one layer deep.
How long do pumpkin pie cookies last?
These cookies will last 1-2 days. The cookie crust can get chewy/soggy so I recommend making and eating them them fresh if you can.
Can I make pumpkin pie cookies ahead of time?
The cookie crust can get chewy/soggy so I recommend making and eating them them fresh if you can.
Can you freeze pumpkin pie cookies?
Although I haven’t tried to, if I were, I would flash freeze the cookies (freeze for 1-2 hours in a single layer on a baking sheet) then place cookies in freezer safe container with parchment paper or wax paper in between each cookie to help prevent them sticking together. The cookie crust might not be as firm as they would be baked fresh.
- 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.
- Allow cookies to chill before popping them out of the muffin tin- this allows them set up and come out easily.
- Don’t add whipped cream to the tops of the cookies until ready to serve! Whipped Cream melts fast (you can try using stabilized whipped cream, but that’s more work and no one needs that on the holiday!)
What are the best toppings for pumpkin pie cookies?
I love a little whipped cream, but toasted pecans, or a sprinkle of brown sugar would be delicious too!
Watch how to make this recipe!
Pumpkin Pie Cookies
- 16 oz Premade Sugar Cookie Dough I used the 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
- 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 cookies for 10 minutes, then remove from oven and reshape each cookie. 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 is 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
- 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.
- Make Ahead: These cookies can get chewy/soggy if made ahead to far in advance. I recommend making the day of or the day before eating.