Pumpkin Pie Cookies

These Pumpkin Pie Cookies are so scrumptious, you may never make a full pie again! They're perfect for the holidays, or any cozy comfort food baking day!

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These Pumpkin Pie Cookies are cinnamon sugar cookie cups filled with pumpkin filling and topped with whipped cream! These bite-sized gems are irresistible!

If you enjoy this recipe, check out the posts for my Pumpkin Blondies with Cinnamon Swirl, Sweet Potato Cookies, and Dirty Chai Cookies!

Jump to:

• Ingredients
• Instructions
• Equipment
• Substitutions
• Variations
• Storage
• Other Recipes You May Like
• Pumpkin Pie Cookies
• 💬 Comments

Ingredients

With some pumpkin purée and some fridge and pantry staples, you'll be whipping up these cookies in no time! Measurements for each of the ingredients are included in the recipe card, below.

Cinnamon Sugar Cookie Ingredients

• Flour - Provides structure for the cookies. I used all-purpose flour.
• Ground Cinnamon - For a warm sweetness that pairs beautifully with the pumpkin filling.
• Salt - To balance and enhance the flavors of the cookies.
• Unsalted Butter - For moisture and richness. Unsalted so that you control the amount of salt in the recipe. You want your butter to be softened so it incorporates better with the other ingredients.
• Sugar - For sweetness and keeping the cookies moist.
• Egg - For moisture, richness, and a little leavening. You want your egg to be at room temperature.
• Vanilla Bean Paste - For flavor and lovely vanilla bean flecks in your cookies! If you prefer to substitute, you can use an equal measure of vanilla extract.

Pumpkin Filling Ingredients

• Pumpkin Purée - For pumpkin flavor. Note that you want pumpkin purée and NOT pumpkin pie filling (sometimes labeled "pumpkin pie mix"), which already has sugar and spices added.
• Sweetened Condensed Milk - For sweetness and richness. This is the only sweetener in the filling, so make sure you have sweetened condensed milk and NOT evaporated milk!
• Egg - For richness and to help emulsify and hold the filling together.
• Spices - For classic pumpkin pie flavor, I used ground cinnamon, ginger, nutmeg, and cloves. If you prefer, you can substitute with 1 teaspoon of pumpkin pie spice.
• Salt - To balance and enhance the flavors of the filling.

Whipped Cream Ingredients

• Heavy (Whipping) Cream - Can't make whipped cream without it! You want your cream to be cold so that it whips up fluffy.
• Powdered Sugar - For sweetness. I prefer using powdered sugar because it dissolves so well, and because the small amount of cornstarch in powdered sugar helps the whipped cream to hold its shape for longer
• Vanilla Bean Paste - For flavor and lovely black flecks of vanilla bean in the whipped cream. If you prefer, you can substitute with an equal measure of vanilla extract.

Hint: Looking for recipes to use leftover pumpkin purée? Check out the posts for my Pumpkin Blondies with Cinnamon Swirl, Pumpkin Coconut Pie, and Pumpkin Spice Latte Cupcakes!

Instructions

Here's what you need to do to make these delicious cookies, step by step! More detailed instructions are included in the recipe card, below.

Here's an overview of the recipe steps. *For full instructions, see recipe card.*

1. Combine butter and sugar and beat until light and fluffy.
2. Add egg and vanilla bean paste and mix to combine.
3. Gradually add the dry ingredients (flour, cinnamon, and salt) and mix until just combined.
4. Press the cookie dough into the bottom and up the sides of each mini muffin cup.
5. Whisk together all pumpkin filling ingredients until well combined and smooth.
6. Partially bake the cookies, then add the pumpkin filling and finish baking. See recipe card for bake time and more detailed instructions.

Equipment

Here's a few pieces of equipment that I used when making this recipe:

• Mini muffin pan - I used a mini muffin pan instead of a standard-sized muffin pan because I wanted to cookies to be small and bite-sized. I've found some variability in the sizes of mini muffin pans. The link I've provided shows you exactly the pan I used.
• Cookie Scoop - I use a medium cookie scoop to portion out the cookie dough. This helps me to keep them more uniform in size and to keep my hands clean. If you're using a spoon, you'll want about 1.5 tablespoons of dough for each cookie cup.

Substitutions

Here are a few substitutions you may like to use for this recipe:

• Instead of Individual Spices- For classic pumpkin pie flavor, I used ground cinnamon, ginger, nutmeg, and cloves in the pumpkin filling. If you prefer, you can substitute with 1 teaspoon of pumpkin pie spice.
• Instead of Vanilla Bean Paste - If you don't have it or prefer not to use it, substitute with an equal measure of vanilla extract.

Variations

These cookies, while completely delicious as written here, can have a different flavor profile if you'd like! Here are a few examples:

• Use flavored sugar instead of regular granulated sugar - Check out my recipes for Vanilla Sugar, Chai Sugar, and Ginger Sugar. Any of these would be lovely flavors in place of the regular granulated sugar in the cookie cups!
• Change the flavor of the whipped cream- Try maple extract in the whipped cream instead of the vanilla bean paste! Would also be fantastic with the bourbon whipped cream in my Pecan Pie Cream Puff recipe for a grownup treat! (You only need about a quarter of the bourbon whipped cream recipe to have enough for these cookies.)

Storage

Store the cookies in an airtight container in the refrigerator for up to one week. For longer storage, you can freeze the cookies (without the whipped cream!) for up to three months.

Other Recipes You May Like

Looking for other recipes like this? Try these: