Making Pumpkin Pie Cookies is a great way to serve mini pumpkin pies to your guests! They taste exactly like pumpkin pie, but in cookie form!
You can make them ahead of time and freeze them too!
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The base of the cookie is an easy shortbread cookie that is filled with pumpkin pie filling and baked in the oven for the perfect Thanksgiving cookie everyone will love.
Suggested Kitchen Tools for Pumpkin Pie Cookies
- Stand mixer or electric handheld mixer
- Baking trays
- 1 Tablespoon (affiliate link)Cookie scoop
- (affiliate link)Tart shaper (optional, you can use a spoon or your thumb)
- Mixing bowls and measuring cups.
Ingredients & Substitutions
Shortbread Cookie Crust
Butter
You can use salted or unsalted butter in this recipe and it should be room temperature so it incorporates into the sugar easily.
Sugar
I use a combination of brown sugar and white granulated sugar in this recipe, which I found to give the best flavor and texture.
You can use all granulated white sugar, but I don't recommend using all brown sugar or your cookies may spread too much.
Salt
Even when using salted butter, I add a small amount of salt to the cookie dough, which helps bring out the sweetness and subtle flavor of the brown sugar.
The salt is optional, but I recommend using it for the best flavor.
Flour
All Purpose Flour is used in this recipe and I don't recommend substituting with any other kind of flour.
If you need to make a gluten free version, then you can try using a gluten free flour that is a 1:1 substitute for all purpose flour designed for baking. King Arthur has one that has good reviews and you can find it here: (affiliate link)King Arthur Measure for Measure Gluten Free Flour.
Vanilla Flavoring
I like using my homemade vanilla bean paste in this recipe, but you can use vanilla extract instead, and the measurements are the same.
You can also omit the vanilla flavoring and the cookies will turn out fine, just without that hint of vanilla.
Pumpkin Pie Filling
Pumpkin
I use canned pumpkin puree in this recipe, but you can use homemade pumpkin puree, you will need 15 ounces or about 1¾ cups.
I have not tested the recipe using canned pumpkin pie mix so I cannot say how it will work in this recipe. If you want to use it, then make it as directed on the can and fill the cookies with 1 Tablespoon. You may need to increase the baking time to fully set the pumpkin custard.
Eggs & Cream
Eggs
Large eggs are used in this recipe and should not be substituted. If you cannot have eggs, then I recommend finding a recipe for pumpkin pie that doesn't use eggs and use that as the filling.
Heavy Whipping Cream
I have tested this recipe with both heavy whipping cream and half and half (which is made from equal parts heavy cream and whole milk), both work fine, but the amounts are different.
Use ½ cup of heavy cream and only 6 Tablespoons of half and half. Heavy cream is thicker than half and half or whole milk and, if you use ½ cup of half and half or whole milk, the pumpkin mixture will be too thin.
Spices & Flavorings
I use my own pumpkin pie spice blend in this recipe that is made from ground cinnamon, ground cloves, allspice, nutmeg, and ginger. This spice blend with a touch of salt really brings out the pumpkin flavor.
You can use pumpkin pie spice that is already mixed, if desired, and I would use about 1½ Tablespoons.
Vanilla paste or vanilla extract rounds out all the flavors, but is optional.
How to Make Pumpkin Pie Cookies
While the process does take longer than making regular scoop and bake cookies, the results are well worth it!
This recipe makes approximately 60 cookies, which is quite a few cookies and I wrote the recipe that way so you would use the entire 15 ounce can of pumpkin puree and not have to figure out what to do with leftovers; however, you certainly can cut all the ingredients in half and make 30 cookies instead.
No changes to the baking time or any other instructions when making a ½ batch.
Mise En Place (prep for recipe)
Preparing to make the Pumpkin Pie Cookies is not involved, but it will save time in the long run, and having things prepped greatly reduces stress when baking.
- Take your eggs and butter out of the fridge about 2 hours prior to making the cookies.
- Measure out the spice blend and other dry ingredients.
- Measure the cream, but keep it in the fridge until just before you are ready to use it.
- Preheat the oven to 400℉/200℃ just before you start making the cookies.
- Gather your supplies for making the cookies.
- Baking Sheet Pans
- Mixing Bowl & Whisk
- Stand Mixer with paddle attachment or handheld electric mixer and a large mixing bowl.
- Tart shaper or rounded spoon to make wells in the cookie dough balls
Making the Shortbread Cookie Dough
Add the room temperature butter, brown sugar, white sugar, and salt to the bowl of a stand mixer, or large mixing bowl if using an electric handheld mixer.
MIx on low speed to incorporate the ingredients and then turn the mixer to medium speed, scraping down the sides of the bowl as needed until the butter and sugar are fully incorporated.
Scrape down the sides of the bowl and add the vanilla paste or extract and mix on low speed until incorporated.
Add in 1 cup of flour and mix on low speed just until incorporated.
Add in the second cup of flour and mix on low speed until incorporated.
Scrape the cookie dough off of the paddle attachment and scrape down the sides of the bowl. The cookie dough will be stiff at this point.
Quick Tip
Don't increase the speed of the mixer when adding the last cup of flour or you might have flour spray out of your bowl like I did!
Add the last cup of flour and mix on low just until it is incorporated. The cookie dough will be crumbly and dry. This is normal and how you want the dough to be so it doesn't spread too much when baking.
Forming the Pumpkin Pie Cookies
Method One
There are two ways I found (after trying about 10 different ways) that work best to form the cookie dough and I will show you both ways so you can decide which one you prefer.
The first way is to place a Tablespoon of cookie dough onto a baking sheet (no parchment and you don't grease the pan). You can use a cookie scoop or measure out a Tablespoon of the dough and roll it into a ball.
Using either a tart shaper, the back of the cookie scoop or spoon, or your thumb, make a well in the center of the ball of cookie dough.
It may crumble some, but don't worry, we fix that in the next step.
Although this is optional, I found that pressing the cookie dough around the tart shaper or your thumb creates a sturdier wall for the cookies and makes filling them with the pumpkin pie filling much easier.
It also helps to prevent them from spreading too much.
Repeat the process until the cookie sheet is full. You want to place the cookies about 2" apart. I fit about 12 cookies on a half sheet pan size cookie sheet pan (18"x13").
This method is pretty straightforward and my preferred method, but the cookies do spread a little more when baked than with method two.
Method Two
Line a baking tray with cupcake liners. I can get about 20 liners on an 18"x13" pan.
Place one Tablespoon of the cookie dough into the center of each cupcake liner. It is important to center the dough to make it easier to press it down and not have the sides become uneven.
Because the dough is so crumbly, you may find that some of the dough doesn't stay in the center. Use your fingers to slightly press it together in the center and then use your tart shaper, thumb, or back of a spoon to make the well in the center.
There are pros and cons to this method. If you plan on traveling with the cookies, this method protects them and allows you to stack them easier in your containers.
The cookies also look a little more uniform with this method, but the down side is the liners can stick to the bottom of the cookies, making it difficult to remove them from the liners.
Quick Tip:
Freezing the pumpkin pie cookies in the liners makes them peel off much easier. Just peel them off before they thaw.
Also, if you press the cookie dough too much, the bottom becomes too thick and sometimes will peel off when you remove them from the liners.
For these reasons (and because I'm wasn't traveling with the cookies), I prefer method one.
Par Baking the Cookie Dough
Place one tray of formed cookie dough into a 400℉/200℃ preheated oven on the center rack and bake them for 5 minutes.
Remove the tray from the oven and gently press the bottoms down again with your tart shaper or the back of a rounded spoon.
The process is the same when using cupcake liners.
Repeat until all the cookies are par baked. I like to make the pumpkin pie filling while the second tray is in the oven par baking. It only takes a few minutes to make the filling.
Making the Pumpkin Pie Filling
In a medium size mixing bowl, lightly whisk the eggs. Add the brown sugar and whisk to combine.
Add the pumpkin to the wet ingredients.
Whisk the pumpkin into the other ingredients and Stir in the heavy cream.
Once the cream is stirred in, add the vanilla paste or extract and stir that in.
The vanilla paste can be added at any time while making the filling, the only reason I added it at the end is because I forgot to add it sooner.
Now we are ready to fill the cookies!
Filling the Cookies with Pumpkin Pie Filling
Make sure your oven is still preheated to 400℉/200℃.
Fill the well of each cookie with about 1 Tablespoon of the pumpkin pie filling.
You may need a little less filling if you formed your cookies in the cupcake liners, but try not to use less than ¾ Tablespoon or the ratio of cookie to pie filling will be off.
Baking the Filled Cookies
I only fill and bake one tray of cookies at a time so they evenly bake. Place the tray on the center rack and bake in a preheated 400℉/200℃ oven for 8-10 minutes.
I have found that the cookies directly on the cookie sheet finish in about 8-9 minutes and the ones in the cupcake liners take the full 10 minutes. Of course, this will depend on your oven.
Once the cookies are done baking, let them cool on the cookie sheet pan for a few minutes (10 minutes if they are in cupcake liners) and then move them to a cooling rack.
I recommend a spatula or turner that is metal or has a sharp edge for getting under the cookie. Here is the one I use most of the time: (affiliate link)Mini Spatula from Pampered Chef
Allow the cookies to cool for at least 30 minutes before serving them. If you aren't serving them right away, please read the storage Instructions below.
If the cookies are in cupcake liners, I recommend freezing them for an hour or two after they cool in order to remove the papers easier. Remove the papers before they thaw.
Place the cookies on a serving plate and decorate with whipped cream if desired.
Storage Instructions
How to Store Pumpkin Pie Cookies
Refrigeration
Pumpkin Pie Cookies should be stored cold, but storing them in the refrigerator will cause them to absorb moisture and the cookie does soften up.
If this is not a problem because you like a soft cookie, then you can store them in an airtight container in a single layers with parchment in between each layer * in the fridge for up to 3 days.
*I only recommend storing them in layers after they are completely set and freezing them for an hour or two is even better.
Freezer
The best way I have found to store the cookies is in the freezer if you have the space to fit the trays. The cookies should be frozen on trays in a single layer for at least 6 hours, but no more than 24 hours.
After they are frozen solid, you can move them to freezer bags for longer storage. They are best used within 3 months of freezing. Longer than that and the quality may decrease due to freezer burn.
To thaw frozen cookies, take them out of the freezer and place them on your serving tray. Thaw at room temperature for 30 minutes before serving.
More Cookie Recipes
During the holidays, my favorite desserts are single serving size and cookies fit that bill perfectly!
Here are some classic cookie recipes and some not so classic ones for you to enjoy!
Pumpkin Pie Cookie Recipe
Ingredients
Cookie Base
- 1 cup butter salted, room temperature
- 1 cup white granulated sugar
- ½ cup packed brown sugar
- ¼ teaspoon fine grind sea salt or kosher salt
- 1 Tablespoon vanilla paste or extract
- 3 cups all purpose flour
Pumpkin Pie Filling
- 2 large eggs
- ⅓ cup packed brown sugar
- ½ Tablespoon vanilla paste or extract
- 15 ounces pumpkin puree
- 1½ teaspoons ground cinnamon
- ¾ teaspoon nutmeg
- ½ teasoon allspice
- ¼ teaspoon ground ginger
- ¼ teaspoon fine grind sea salt or kosher salt
- ½ cup heavy whipping cream
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Instructions
Making the Cookie Dough
- In the bowl of a stand mixer or a large mixing bowl, add the room temperature butter and the sugars. Using the paddle attachment, cream the butter and sugar on low speed until incorporated. Increase to medium speed for about 30-60 seconds. Scrape down the sides of the bowl.1 cup butter, 1 cup white granulated sugar, ½ cup packed brown sugar
- Add the salt and vanilla paste or extract and mix until incorporated on low to medium speed.¼ teaspoon fine grind sea salt or kosher salt, 1 Tablespoon vanilla paste or extract
- Add 1 cup of flour at a time and mix on low speed after each addition just until the flour is incorporated. Scrape down the sides of the bowl as needed. With the third and final cup of flour, the dough will become crumbly and dry. This is normal.3 cups all purpose flour
Forming and Par Baking Cookies
- Preheat oven to 400℉/200℃
- Scoop 1 Tablespoon of the cookie dough onto a cookie or baking sheet (no parchment and do not use grease) and space them about 2-3" apart. Using a tart shaper or your thumb or the back of a rounded spoon, press the ball of dough to flatten it and make a depression in the very center. Create little walls from the edges by pushing them around the tart shaper. If you don't have a tart shaper, gently push the edges towards the center to form little walls. Repeat until the tray is full. Place the tray on the rack in the center of the oven and bake for 5 minutes at 400℉/200℃. *See Recipe Notes for Second Method using cupcake liners.
- They will still be light in color and will have spread just a bit. While warm, press down again with the tart shaper or the back of a rounded spoon to compress the center, which puffs up during the par bake. This leaves more room for the delicious pumpkin filling.
- Allow the first tray to cool on a cooling rack while you bake the second tray. I usually make the filling while the second tray is baking. When the second tray is done par baking, start to fill the first tray with the pumpkin filling. The amount of trays you will need will vary based on the size of the tray, but I can fit 12 cookies on a half sheet pan size tray. You will repeat this process until all of the cookies are par baked.
Making the Filling
- In a medium size bowl lightly whisk the eggs. Add the brown sugar, vanilla, pumpkin and whisk to combine.2 large eggs, ⅓ cup packed brown sugar, ½ Tablespoon vanilla paste or extract, 15 ounces pumpkin puree
- Add the spices and whisk to incorporate.1½ teaspoons ground cinnamon, ¾ teaspoon nutmeg, ½ teasoon allspice, ¼ teaspoon ground ginger, ¼ teaspoon fine grind sea salt or kosher salt
- Add the whipping cream and stir to combine.½ cup heavy whipping cream
Filling and Baking the Cookies
- Fill each cookie well with the pumpkin pie filling. Place the sheet tray of cookies on the center rack of the preheated oven and bake at 400℉/200℃ for 8-10 minutes or until the edges just start turning brown.
- Remove the tray from the oven and let the cookies cool on the tray for about 5 minutes, then transfer them to a cooling rack to cool completely.
- Top with Whipped Cream if desired and serve!
Nutrition
About the Recipe Author, Louise Long
Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.
She published her first cookbook in the Fall of 2018 and is very interested in writing several more.
Louise is also the creator of an online Ninja Foodi Pressure Cooking Course with over 100 instructional step-by-step videos. People absolutely rave about the course and all the value they have received from it.
Louise has several very active Facebook groups that help people with the basics of cooking and learning more about the appliances they love.
Ninja Foodi Pressure Cooker & Air Crisper 101
Ninja Woodfire Outdoor Grill & Smoker
Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.
She is very responsive to messages and eager to help in any way she can. Get more Information about Louise & contact information
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