These pumpkin pie cookies are buttery brown sugar cinnamon shortbreads filled with a smooth, spiced pumpkin pie center and finished with a dollop of whipped cream—everything you love about pumpkin pie, but in cookie form. The contrast between crisp, tender shortbread and creamy pumpkin filling makes these an ideal fall treat or Thanksgiving dessert. Think of them as mini pumpkin pies that are easy to share.
🥧 Why you’ll LOVE this recipe
- Shortbread crust: The base is a brown sugar cinnamon shortbread cookie that bakes crisp and buttery.
- Classic pumpkin filling: A traditional spiced pumpkin pie filling adds rich, autumn flavor to each cookie.
- Simple to make: The steps are straightforward, and you can shortcut the topping with store-bought whipped cream if needed.
📝 Key ingredients
Read the tips below for success. Full ingredient amounts and steps are in the recipe card further down.
- Butter: Unsalted butter gives you control over salt and yields a consistent shortbread texture. Salted butter may change the texture slightly.
- Pumpkin purée: Use pure canned pumpkin purée for reliable consistency—thick like hummus or Greek yogurt. If you have leftovers, use them in other pumpkin desserts.
- Evaporated milk: Adds richness to the filling. If unavailable, substitute with heavy cream or half-and-half.
- Pumpkin pie spice: A blend of cinnamon, ginger, cloves, nutmeg, and allspice. Use store-bought or make your own to control the blend.
- Heavy whipping cream: Cold heavy cream (35%) whips up thick and stable for the finishing dollop.
- All-purpose flour: For best results weigh the flour. If measuring by volume, stir, spoon into the cup, and level off without packing.
👩🍳 How to make Pumpkin Pie Cookies
Cookie dough — step by step
Step 1: In a large bowl or stand mixer, cream softened butter with granulated and brown sugar and a pinch of salt until thick and smooth. Add egg yolk, cinnamon, and vanilla, and beat until incorporated.
Step 2: Sift in the flour and fold until a soft dough forms. It may be crumbly at first but will come together as you mix.
Step 3: Line a baking sheet with parchment. Scoop dough into 1½ tablespoon balls and place on the sheet. Press an indent into each ball and shape the sides to create a small well for the filling.
Step 4: Freeze the shaped cookies briefly while you preheat the oven to 355°F (180°C) and prepare the filling. Chilling helps the cookies hold their shape during baking.
Pumpkin pie filling — step by step
Step 1: Whisk together brown sugar and an egg in a medium bowl until smooth.
Step 2: Add pumpkin purée, cornstarch, salt, pumpkin pie spice, and evaporated milk to the egg mixture. Whisk until completely combined.
Step 3: Remove the cookie sheet from the freezer and space cookies at least 2 inches apart. Spoon 1–2 teaspoons of pumpkin filling into each center. Bake 12–14 minutes, or until the bottoms are lightly golden. Cool briefly on the sheet, then transfer to a rack to cool completely.
Step 4: For the topping, whip cold heavy cream with a little vanilla and powdered sugar until stiff peaks form. Pipe or spoon a dollop onto each cooled cookie and dust with cinnamon or pumpkin spice just before serving.
✔️ Expert tips
- Measure flour precisely: Weigh flour for best consistency. If using cups, stir flour, spoon into the cup, and level—don’t pack.
- Chill the dough: Chilling firms the butter and hydrates starches so cookies don’t spread excessively.
- Use parchment paper: Prevents sticking and promotes even baking.
- Give cookies space: Leave a few inches between cookies so they bake individually and don’t merge.
- Chill for stable whipped cream: Use very cold cream and chill the bowl and whisk for a thicker, more stable whip.
🥄 Make ahead and storage
These cookies are best the day they’re made, but stored in an airtight container in the refrigerator they will keep up to 3 days. The filling can make the cookie softer over time; warm them briefly in a low oven to crisp the bottoms again. I recommend piping whipped cream just before serving since it doesn’t hold as well in the fridge.
You can prepare components in advance: shaped cookie dough can be frozen on a parchment-lined sheet for up to 5 days. The pumpkin filling can be stored in the refrigerator in an airtight container for up to 2 days.
❔ Why did my cookies spread too much?
Excess spread can come from inaccurate flour measurement, insufficient chilling, or oven temperature that’s too low. Weigh flour when possible, chill the dough to keep the butter cold, and verify your oven with a separate thermometer—an oven that runs cool allows butter to melt before cookies set.
📖 Recipe FAQs
Yes. Adjust baking time: larger cookies may need a couple of extra minutes, smaller ones a minute or two less. Keep an eye on color and set.
Pumpkin pie filling already contains sugar and spices, so using it will change sweetness and flavor. For the most predictable results, use plain pumpkin purée and spice separately.
Chilling is recommended. A quick chill in the freezer firms the dough so the cookies bake up with the right shape and texture.
🍂 More related recipes
-
Pumpkin Hand Pies
-
Pumpkin Cheesecake Cookies
-
Pumpkin Biscotti
-
Pumpkin Whipped Cream
Tried this recipe? Leave a rating and comment — I’d love to hear how it turned out! Share your photos on social media and tag your posts so others can find the recipe.
📖 Recipe
Pumpkin Pie Cookies
Equipment
- electric mixer (or stand mixer)
Ingredients
Cookie Dough
- ¼ cup packed brown sugar
- ½ cup granulated sugar
- 1 cup (227 g) unsalted butter, softened
- ½ teaspoon sea salt
- 1 large egg yolk
- 2 teaspoons ground cinnamon
- 1 teaspoon pure vanilla extract
- 2½ cups (300 g) all-purpose flour
Pumpkin Pie Filling
- 1 large egg
- ¼ cup packed brown sugar
- ½ cup pumpkin purée
- 1 teaspoon cornstarch
- ⅛ teaspoon sea salt
- 1 teaspoon pumpkin pie spice
- ¼ cup evaporated milk (or substitute heavy cream)
Whipped Cream Topping
- ½ cup heavy whipping cream, cold
- ¼ teaspoon pure vanilla extract
- 2 tablespoons powdered sugar
Instructions
Cookie Dough
- In a large bowl or stand mixer, beat softened butter with granulated and brown sugars and salt until thick and creamy. Scrape the bowl as needed.
- Add the egg yolk, cinnamon, and vanilla, and mix until smooth.
- Sift in the flour and fold until a soft dough forms; it may be crumbly at first but will come together.
- Line a baking sheet with parchment. Scoop dough into 1½ tablespoon balls and place on the sheet. Press an indent into each ball and shape the sides to form a small well for the filling.
- Freeze the shaped cookies briefly while you preheat the oven to 355°F (180°C) and prepare the filling.
Pumpkin Pie Filling
- Whisk brown sugar and the egg in a medium bowl until combined.
- Add pumpkin purée, cornstarch, salt, pumpkin pie spice, and evaporated milk. Whisk until smooth.
- Remove cookie sheet from the freezer, space cookies at least 2 inches apart, and spoon 1–2 teaspoons of filling into each well.
- Bake 12–14 minutes, or until the bottoms are lightly golden. Cool briefly on the sheet, then transfer to a rack to cool completely. Repeat with remaining cookies.
Whipped Cream Topping
- Chill bowl and whisk briefly for best results. Add cold cream, vanilla, and powdered sugar to a bowl or stand mixer. Whip until stiff peaks form.
- Transfer to a piping bag and pipe a small dollop of whipped cream onto each cooled cookie. Dust with cinnamon or pumpkin spice just before serving.
Notes
Storage: Store cookies in an airtight container in the refrigerator up to 3 days. Reheat briefly to restore crispness. Add whipped cream right before serving.
Make ahead: Shape and freeze cookie dough on a parchment-lined sheet for up to 5 days. Pumpkin filling can be refrigerated up to 2 days.
Tips for success: Weigh flour if possible, chill dough, use parchment, leave space on the baking sheet, and keep cream cold for the best whipped cream.
Nutrition (per cookie)
Calories: 180 • Carbs: 20 g • Protein: 2 g • Fat: 10 g • Saturated Fat: 6 g • Sugar: 10 g • Sodium: 130 mg
Let us know how it turned out in the comments!