Buttery, melt-in-your-mouth thumbprint cookies cradle a cool, creamy pumpkin filling swirled with brown sugar, cinnamon, and a touch of cream cheese, then get crowned with a fluffy dollop of whipped cream. Every bite of these Pumpkin Pie Cookies tastes like a slice of pumpkin pie, no fork or pie plate required.
These cookies give you all the cozy flavor of the classic holiday dessert in a fun, grab-and-go size that’s perfect for parties, cookie trays, and Thanksgiving dessert tables. Because the cookies and filling are made separately, you can bake ahead and assemble when you’re ready to serve, which takes the stress out of holiday baking. With 30 cookies per batch, you’ll have plenty to share (or to sneak a few for yourself).
Helpful Tips
- Don’t skip the chill: Refrigerating the dough for the full 30 minutes keeps the cookies from spreading in the oven, so you get thick, sturdy cookies with deep wells that hold plenty of filling.
- Re-press the wells while warm: The centers often puff up as they bake, so gently press them down again with a teaspoon right out of the oven, since the cookies firm up as they cool and won’t reshape later.
- Fill close to serving time: The creamy pumpkin filling can soften the cookies if they sit too long, so store the cookies and filling separately and assemble within a few hours of serving for the best texture.
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Pumpkin Pie Cookies
Ingredients
For the cookie base:
- 1 cup butter softened
- 3/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
For the pumpkin filling:
- 1 cup canned pumpkin puree not pumpkin pie filling
- 1/3 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon ground cinnamon
- 1/4 cup cream cheese softened
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
For the topping:
- whipped cream, cinnamon, or nutmeg optional
Instructions
- Beat the butter and sugar until light and fluffy, about 2–3 minutes. Beat in the egg and vanilla. Add the flour and salt and mix just until a soft dough forms. Cover and refrigerate for 30 minutes.
- Preheat the oven to 350°F(175°C) and line a baking sheet with parchment paper. Scoop the dough into 1 1/2 tablespoon portions and roll into balls. Place them 2 inches apart, flatten slightly, then press your thumb or the back of a teaspoon into the center to make a well.
- Bake for 10–12 minutes, until the edges are lightly golden. If the centers puff up, gently press the wells down again while the cookies are still warm. Transfer to a wire rack and cool completely.
- Beat the cream cheese until smooth. Add the pumpkin, brown sugar, pumpkin pie spice, cinnamon, heavy cream, and vanilla. Beat until smooth and creamy. Refrigerate for at least 30 minutes.
- Spoon or pipe the pumpkin filling into the cooled cookies. Top with whipped cream and a sprinkle of cinnamon or nutmeg, if desired.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.