These pumpkin pie cookies are soft, buttery sugar cookie cups filled with a creamy no-bake pumpkin filling and topped with a swirl of whipped cream. Think of a two bite pumpkin pie with no crust to roll and no custard to set.
The batch makes 24 cookies in about an hour. The cookie dough has no baking soda or baking powder, so it bakes into a firm little cup that keeps its well instead of puffing flat. The filling is pumpkin puree, cream cheese, brown sugar, and pumpkin pie spice, beaten smooth and chilled while the cookies cool. Both parts can be made ahead, which makes them easy to fit into a busy Thanksgiving week.
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- Makes: 24 filled cookies, from 1½ tablespoon dough balls
- Time: 20 minutes prep, 10 to 12 minutes baking, 30 minutes chilling (about 1 hour total)
- Oven: 350°F (175°C), on a parchment lined baking sheet
- Filling: 1 cup pumpkin puree, ¼ cup cream cheese, ⅓ cup brown sugar, spices, and a splash of heavy cream; no baking
- Make ahead: cookie cups up to 2 days, filling up to 3 days in the fridge
- Best for: Thanksgiving dessert trays, fall potlucks, cookie boxes
Two Parts, One Bite: What You Need
For the cookie cups: 1 cup (2 sticks) softened unsalted butter, ¾ cup granulated sugar, 1 large egg, 2 teaspoons vanilla extract, 2½ cups all-purpose flour, and ½ teaspoon salt. That is the whole list. Without any leavening, the dough holds the shape you press into it.
For the no-bake pumpkin filling: 1 cup canned pumpkin puree (not pumpkin pie filling), ⅓ cup brown sugar, 1 teaspoon pumpkin pie spice, ¼ teaspoon cinnamon, ¼ cup softened cream cheese, 2 tablespoons heavy cream, and ½ teaspoon vanilla. The cream cheese gives the filling body and a slight tang that keeps the sweetness in check.
For the top: whipped cream, homemade or store bought, and an optional pinch of cinnamon or nutmeg.
Sugar Cookie Base or Shortbread?
I have tried these with a standard sugar cookie dough and with a shortbread style base. The shortbread gives a crumblier bite that feels more like pie crust, but it is fragile once filled. The sugar cookie version is softer, a little chewy, holds the well during baking, and stays sturdy under the filling. It is the one I stick with.
Getting a Deep Well That Stays Put
Cream the butter and sugar on medium speed for 2 to 3 minutes until light and fluffy, then beat in the egg and vanilla. Whisk the flour and salt separately and add them gradually until a soft dough forms. Cover and chill the dough for 30 minutes. Cold dough spreads less, so the cups bake up thick.
Heat the oven to 350°F (175°C). Roll the dough into 1½ tablespoon balls and set them 2 inches apart on a parchment lined sheet. Flatten each ball slightly, then press a teaspoon or your thumb into the center to make a well. Bake for 10 to 12 minutes, just until the edges start turning golden.
The centers often puff a little in the oven. That is normal. While the cookies are still warm, press the wells again gently with the teaspoon. Move them to a wire rack and let them cool completely before filling, or the filling will soften and slide.
Mixing the No-Bake Pumpkin Filling
Beat the softened cream cheese until completely smooth first; lumps are much harder to fix once the pumpkin is in. Add the pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, heavy cream, and vanilla, and mix on medium speed until smooth and light.
Chill the filling for at least 30 minutes. It thickens slightly and pipes with cleaner edges. Leftover filling keeps 3 days in the fridge and is good spread on toast or served as a dip with graham crackers, much like I use pumpkin butter in the fall.
Filling, Topping, and Timing
Spoon or pipe the chilled filling into each cooled cookie well. A piping bag with a round tip gives the neatest look, but a small spoon works too. Finish each cookie with a swirl of whipped cream and a pinch of cinnamon or nutmeg.
For the crispest cookie and the freshest whipped cream, fill and top them shortly before serving. Filled cookies keep in the fridge in a single layer and are best eaten within 2 days. For a party, I set each one in a mini cupcake liner so they are easy to grab and the topping stays in place.
A Thanksgiving Make-Ahead Plan
- Up to 2 days before: bake the cookie cups, cool completely, and store airtight at room temperature.
- Up to 3 days before: make the pumpkin filling and keep it covered in the fridge.
- The morning of: pipe the filling into the cups and refrigerate in a single layer.
- Right before dessert: add the whipped cream and a pinch of spice.
They also travel better than pie. I have taken them to potlucks and office parties, and they are much easier to portion than a sliced pie. Keep them chilled until serving and carry the whipped cream separately if you can.
Small Problems, Easy Fixes
- Wells puffed closed: re-press them with a teaspoon while the cookies are still warm. Once cool, the cookie sets and can crack.
- Cookies spread flat: the dough was too warm or the butter too soft. Chill the dough the full 30 minutes, and chill the shaped balls for 10 minutes if your kitchen is warm.
- Filling is runny: it was not chilled long enough, or pumpkin pie filling was used instead of plain puree. Chill it for another 30 minutes before piping.
- Lumpy filling: the cream cheese was cold. Let it soften and beat it alone before adding the pumpkin.
- Soggy cookie bottoms: they were filled while warm or stored filled too long. Fill cooled cookies and serve within 2 days.
What to Bake Next This Pumpkin Season
If these are on your list, here is what I would put on the same tray or bake next:
- Pumpkin pie bars when you need to feed a crowd from one pan.
- Pumpkin spice thumbprint cookies for another filled cookie with a buttery spiced base.
- Pumpkin cheesecake cookies for a softer, richer pumpkin bite.
- Pumpkin snickerdoodle cookies rolled in cinnamon sugar for the cookie jar.
- Apple pie cookies if your table needs both pies in cookie form.
- Mini pumpkin cheesecakes for a make-ahead dessert that also serves one per guest.
Asked About Pumpkin Pie Cookies
Can I use pumpkin pie filling for the filling?
Use plain canned pumpkin puree. Pumpkin pie filling is already sweetened and spiced, so the filling turns too sweet and too loose to hold in the well.
Do I need to bake the pumpkin filling?
No. Only the cookie cups are baked. The filling is a no-bake mix of cream cheese, pumpkin, sugar, and spice that sets in the fridge.
Can I make these with store bought cookie dough?
The recipe is written for this leavening free dough, which holds a deep well. Store bought sugar cookie dough usually contains leavening and puffs more, so you will need to re-press the wells while warm.
How do I keep the whipped cream from melting?
Add it just before serving and keep the cookies chilled. For a topping that holds longer, use a stabilized whipped cream frosting.
Is this the Minecraft pumpkin pie?
Not quite. In Minecraft, pumpkin pie is crafted from a pumpkin, sugar, and an egg. These cookies are the real kitchen version, and if you have a Minecraft fan at home, try these Minecraft cookies too.
Pin These for Thanksgiving
Save these pumpkin pie cookies to your Thanksgiving desserts or fall baking board so the make-ahead plan is ready when November gets busy. If you bake them, tell me in the comments how they turned out or what twist you added.
Pumpkin Pie Cookies Recipe
These pumpkin pie cookies are soft sugar cookie cups filled with a creamy no-bake pumpkin filling made from pumpkin puree, cream cheese, brown sugar, and pumpkin pie spice, then topped with whipped cream. The recipe makes 24 cookies in about 1 hour, with a buttery, tender base and a smooth, spiced center that tastes like pumpkin pie. The cookie dough has no leavening and is chilled for 30 minutes, so each cookie keeps a deep well for the filling. Serve them as a Thanksgiving dessert, on a fall cookie tray, at potlucks, or as easy mini pumpkin pie cookies for a crowd. Bake the cups up to 2 days ahead, make the filling up to 3 days ahead, and fill shortly before serving.
Ingredients
- FOR THE COOKIE BASE
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- FOR THE NO-BAKE PUMPKIN FILLING
- 1 cup canned pumpkin puree (not pie filling)
- 1/3 cup brown sugar
- 1 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- 1/4 cup cream cheese, softened
- 2 tbsp heavy cream
- 1/2 tsp vanilla extract
- TOPPING
- Whipped cream (store-bought or homemade)
- Optional: pinch of cinnamon or nutmeg
Instructions
- MAKE THE COOKIE DOUGH: Cream the softened butter and sugar in a large bowl using a hand mixer or stand mixer on medium speed until light and fluffy, about 2–3 minutes. Add the egg and vanilla extract and beat until smooth. In a separate bowl, whisk together the flour and salt. Gradually add the dry mixture to the wet ingredients and mix until a soft dough forms. Cover and refrigerate the dough for 30 minutes.
- SHAPE AND BAKE THE COOKIES: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop dough into 1.5-tablespoon portions and roll into balls. Place the balls 2 inches apart on the prepared baking sheet. Flatten each ball slightly and press a teaspoon or your thumb into the center to create a well. Bake for 10–12 minutes until the edges are just turning golden. If the centers puff during baking, use the teaspoon to gently re-press the wells while the cookies are still warm. Transfer to a wire rack and cool completely.
- MAKE THE PUMPKIN FILLING: In a medium bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, heavy cream, and vanilla extract. Mix on medium speed until the filling is smooth and light. Chill the mixture in the refrigerator for at least 30 minutes to firm up slightly before using.
- ASSEMBLE THE COOKIES: Once the cookies are fully cooled and the filling has chilled, spoon or pipe the pumpkin filling into each cookie’s center well. Top each cookie with a swirl or dollop of whipped cream. Optionally, sprinkle with a pinch of cinnamon or nutmeg for garnish.
Notes
Use plain canned pumpkin puree, not pumpkin pie filling. If the centers puff during baking, re-press the wells with a teaspoon while the cookies are still warm. Cool the cookies completely before filling. Cookie cups can be baked up to 2 days in advance and stored in an airtight container. The filling keeps up to 3 days covered in the refrigerator. Fill and garnish shortly before serving for best texture, and keep filled cookies chilled; eat them within 2 days.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 115Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 13mgSodium 69mgCarbohydrates 21gFiber 1gSugar 10gProtein 2g
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hello, can these cookies be made ahead of time and frozen and then whip cream put on when thawed?
Yes, Kim you can make them ahead and freeze. Just freeze the baked cookies with the filling (without the whipped cream), then add the whipped cream after thawing right before serving. Great for planning ahead!
Does the cream cheese flavour end up coming through or is it in the filling solely for structure? I was going to make these for an event but I’m looking for that authentic pumpkin pie flavour. Thank you!
Hi Rachel, the cream cheese in the filling is mainly there to help it set up and give it a creamy texture. The flavor is very subtle, not tangy like cheesecake, so the pumpkin and spices are really what come through. If you’d like it to taste even closer to classic pumpkin pie, you can reduce the cream cheese slightly and add a touch more pumpkin puree and spice. I’ve done that when I wanted more of that traditional flavor, and it still holds together nicely.
I was not thrilled with the results of these cookies, The cookies never browned and didnt taste all that great. The pumpkin mixture didnt even taste like pumpkin and didnt set up well. I would not recommend making these cookies.
Nancy, I appreciate you sharing this. A few points might explain what happened 😊
Your cookies sound underbaked. The edges usually pick up a light color, and pale cookies often taste flat. An extra minute or two in the oven can help.
The filling sounds loose. Canned pumpkin varies, and some batches carry more moisture. I often blot the puree with a paper towel when it feels wet. That small step tightens the flavor and helps the mixture set.
The spice level depends on the brand of pumpkin pie spice. A heavier pinch can bring the pumpkin forward if your blend feels mild.
Hi Emma! Are these cookies peanut free? Thanks!
Hi M 😊 Yes, these pumpkin pie cookies are peanut free as written. None of the ingredients in the cookie dough or the filling contain peanuts, and there’s no peanut butter or peanut oil involved.
That said, if you’re baking for someone with a peanut allergy, I recommend double-checking the labels on your butter, cream cheese, and even vanilla extract. Some brands process in shared facilities, so it’s worth making sure everything is labeled as safe.
Hi Emma,
Could I add different fillings? Pecan Pie, coconut cream pie, etc?
Haven’t made them but just planning ahead for a Christmas party.
Virginia
Hi Virginia,
Absolutely, you can play around with different fillings for the pumpkin pie cookies. I’ve tested a few variations myself, and as long as the filling isn’t too runny, it should hold up well during baking. Pecan pie filling works nicely—just use a thicker version so it doesn’t bubble over or make the base soggy. Coconut cream pie is trickier since it’s usually a custard-style filling that needs to be chilled, not baked. If you’re aiming for that flavor, I’d suggest using a coconut-flavored filling that’s more stable in the oven or baking the cookie shells first, then adding a chilled coconut cream after they’ve cooled.
It’s a fun way to offer a few flavor options without making multiple full-size pies 🙂
I’m curious how the well was actually made. Looking at the pictures in the recipe, you can clearly see two layers to the cookie shell before adding the filling. This cannot be achieved just by flattening the dough and pressing and spoon to create a well. Was a base made first?
Great eye, Taylor. That layered look really does give them that mini pie effect. What helps create that defined edge is chilling the dough and shaping it carefully before baking. I like to slightly flatten the dough first, then use my fingers or the back of a measuring spoon to gently press around the edges and deepen the center a bit more. this can naturally create that ridge you’re seeing in the photos. It’s subtle, but makes a difference once they bake up. Let me know if you give them a try 😊
These turned out so cute and yummy! Super easy recipe and such a fun idea. I also have to say, I love all your responses to comments! All gentle and kind, no matter the comment! I will definitely be making these again for my next Thanksgiving get together.
That means a lot, Jen, truly. I’m really glad you enjoyed the cookies. They’re one of my go-to’s this time of year too. And thank you for your kind words about the replies. I always want this space to feel like a friendly kitchen chat. Hope your next Thanksgiving batch turns out just as lovely 😊