Soft Pumpkin Pie Cookies – Looking for a fun twist on your favorite fall flavors? These Soft Pumpkin Pie Cookies are the perfect resolution! Imagine a soft sugar cookie base with creamy pumpkin pie filling, all in a cute little cookie cup. They’re straightforward to assemble, loaded with pumpkin spice goodness, and come together in just over an hour. Trust me, they’ll become your new go-to fall treat!
The first time I made these, I was trying to impress my family with something different but still super cozy. My husband loves pumpkin pie, but let’s be honest—it’s not always practical to whip up a full pie on a random weeknight. So I thought, why not try mini pumpkin pies, but as cookies? I wasn’t sure how they’d turn out, but the second they came out of the oven, my kitchen smelled like heaven. My husband couldn’t wait to dive in, and even our kiddo was eyeing them before they’d fully cooled. The result? Let’s just say they were a hit—everyone went back for more. And now, these cookies are a must every fall. It’s funny how the simplest ideas sometimes turn into the biggest wins, right?
What makes this Soft Pumpkin Pie Cookies truly special?
These cookies are like the best of both worlds—soft, buttery sugar cookie crust meets creamy, spiced pumpkin pie filling. They’re perfect for when you want all the flavor of pumpkin pie but without the fuss of rolling out dough. Plus, they’re handheld! Who doesn’t love a dessert you can just pick up and enjoy? The texture is everything: soft, melt-in-your-mouth cookie, and rich, smooth pumpkin filling. They’re great for holiday gatherings, but honestly? They’re so easy, you’ll find yourself making them just because.
What You Need To Make This Soft Pumpkin Pie Cookies Recipe?
Unsalted Butter: Make sure your butter is at room temperature! Soft butter blends way better with the sugar, giving you that light, fluffy dough. If you forget to pull it out ahead of time (like I always do), just give it a quick zap in the microwave—10 seconds, and you’re good to go.
Pumpkin Puree: You’ll want canned pumpkin puree here, not the pre-spiced pumpkin pie filling. The pure stuff lets you control the flavors and sweetness. Plus, it’s just packed with that perfect pumpkin flavor without all the extra sugar.
Pumpkin Pie Spice: This is what makes the filling taste like fall in a bite. If you don’t have any on hand, you can easily make your own with cinnamon, nutmeg, ginger, and cloves. I love using it for this recipe because it adds that cozy, warm spice without being too overpowering.
Cream Cheese: Okay, this is where the magic happens. The cream cheese gives the pumpkin filling that smooth, creamy texture we all love. It also adds a nice richness that balances out the sweetness of the cookie crust. Just make sure it’s softened so you don’t end up with lumps in your filling.
Vanilla Extract: A little vanilla goes a long way. It adds a warm, sweet depth to both the cookie dough and the pumpkin filling. You don’t think it makes a big difference until you try it without, and then you wonder where the flavor went!
Steps To Make Soft Pumpkin Pie Cookies:
Preheat the oven: First things first—set your oven to 350°F (177°C). While it’s heating up, grease a 12-count muffin pan, and here’s a trick: cut small strips of parchment paper to make little slings for each muffin cup. This will help you lift the cookies out super easily once they’re done.
Make the cookie dough: In a stand mixer (or with a hand mixer), cream together your room-temperature butter and sugar. You want it to be light and fluffy, which should take about 3-4 minutes. Then mix in the egg yolk and vanilla until everything’s combined. Add in the flour and salt, and mix just until it all comes together—don’t overdo it!
Form the cookie cups: Scoop about 3 tablespoons of dough into each muffin cup. Press it into the bottom and up the sides so it forms a little cookie cup. Pop them into the oven for about 10 minutes.
Make the pumpkin filling: While the cookies are baking, whisk together the softened cream cheese, pumpkin puree, sugar, pumpkin pie spice, and vanilla in a clean bowl. Make sure it’s smooth and creamy.
Shape the cups: After 10 minutes in the oven, pull out the muffin pan and use a teaspoon to gently press the sides and bottom of the cookie cups back into place—they’ll puff up a little while baking.
Add the filling: Spoon about 1 tablespoon of the pumpkin filling into each cookie cup. You can use a small cookie scoop to make this even easier.
Bake again: Put the filled cookie cups back in the oven for another 10-15 minutes, until the edges of the cookie are golden and the pumpkin filling is set.
Cool and enjoy: Let the cookies cool in the pan for about 30 minutes. Use those parchment slings to lift them out, and let them cool for another 30 minutes at room temperature. You can pop them in the fridge to set or eat them as is. Either way, they’re delicious!
Tip:
When making these pumpkin pie cookies, the key to perfect cookie cups is chilling the dough for about 15-20 minutes before baking. I know it’s tempting to skip this step, but it makes a big difference! Chilling the dough helps it hold its shape in the muffin cups, so you’ll get nice, defined cookie “walls” that hold the filling perfectly. Another trick? Use the back of a spoon or even a shot glass to gently press down the centers of the cookie cups right after they come out of the oven. This way, they’re ready to be filled without falling apart. Trust me, these little tricks make the final cookies look and taste so much better!
Frequently Asked Questions:
Can I use store-bought sugar cookie dough?
Yes, you totally can! If you’re short on time or just want to make things easier, store-bought sugar cookie dough is a great shortcut. Just follow the baking instructions on the package for the cookie base, then proceed with adding the pumpkin filling and the second bake. The only difference is the homemade dough will have a slightly softer texture, but both versions will still be delicious!
How should I store these cookies?
Once they’ve cooled completely, store your pumpkin pie cookies in an airtight container in the fridge. They’ll stay fresh for about 3-4 days. If you want to serve them at room temperature, just pull them out of the fridge about 15 minutes before you’re ready to enjoy them. You can also warm them up for a few seconds in the microwave if you like them a little soft and gooey.
Can I freeze these cookies?
Yes, you can freeze them! After the cookies have fully cooled, place them on a baking sheet to freeze individually for an hour, then transfer them to an airtight container or freezer bag. They’ll keep for up to 3 months. When you’re ready to eat them, just let them thaw in the fridge overnight or at room temperature for a couple of hours. They taste just as good as fresh!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Soft Pumpkin Pie Cookies
Ingredients
Sugar Cookie Crust:
- 1 c 226 grams unsalted butter, room temperature
- 1 c 200 grams granulated sugar
- 1 tsp vanilla extract
- 1 large egg yolk room temperature
- 2¼ c 270 grams all-purpose flour
- ½ tsp salt
Pumpkin Pie Filling:
- 4 ounces 113 grams cream cheese
- ½ c 118 ml canned pumpkin puree
- ½ c 100 grams granulated sugar
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (177°C) and grease a 12-cup muffin pan. To make life easier later, cut strips of parchment paper long enough to cross the bottom of each muffin cup with the ends hanging over the sides—this creates handy little “slings” that make popping the cookie cups out a breeze.
- Using a stand mixer with the paddle attachment (or a hand mixer if that’s what you’ve got), cream the room-temperature butter and sugar together on medium speed until it’s light, fluffy, and everything’s well blended. This should take about 3-4 minutes. Next, mix in the egg yolk and vanilla extract until everything’s combined. Now, add the flour and salt and mix just until it all comes together—don’t overdo it!
- Using a large cookie scoop, place about 3 tablespoons of dough into each prepared muffin cup. Press the dough down and up the sides to form little cookie cups.
- Bake the cookie cups for 10 minutes. While they’re in the oven, you can whip up the pumpkin pie filling. After 10 minutes, take the muffin pan out of the oven and use a teaspoon to gently press the sides and bottoms of the cookie cups back into shape, as they might puff up a bit during baking.
- In a clean bowl, whisk together the softened cream cheese, pumpkin puree, sugar, pumpkin pie spice (or cinnamon if that’s your thing), and vanilla extract. Whisk on low until smooth and creamy.
- Scoop about 1 tablespoon of the pumpkin filling into each partially baked cookie cup. I like using a small cookie scoop here to keep things neat and easy.
- Pop the pan back into the oven and bake for another 10-15 minutes, or until the cookie edges are golden brown and the pumpkin filling has set.
- Let the cookies cool in the muffin pan for about 30 minutes. Then, use those parchment slings to gently lift each cookie cup out of the pan. Let them cool another 30 minutes at room temperature, or if you’re in a hurry, pop them into the fridge to chill. Either way, they’re ready to enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
