Pumpkin Pie Cookies – The Cozy Shortcut to a Classic Thanksgiving Dessert

Pumpkin Pie Cookies give you all the satisfaction of a creamy, spiced pie—without rolling out crusts or waiting for custard to set.

You’re about to learn how to make a batch of soft, buttery sugar cookies filled with no-bake pumpkin pie filling. This is a dessert that’s quick to prepare, simple to serve, and genuinely delightful to eat. The cookie base is tender and sweet. The filling is smooth and warmly spiced. Together, they create a handheld version of a holiday classic that works for Thanksgiving dessert trays, fall gatherings, or a quiet coffee break at home.

I’ve made these dozens of times when I needed something impressive that didn’t require pie plates or blind baking. They hit that familiar pumpkin pie flavor, but come together much faster—and you can make everything in advance.

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Why Pumpkin Pie Cookies Work So Well for Fall Baking

Each part of this dessert pulls its weight. The cookies are buttery and structured enough to hold the filling, but still soft. The pumpkin filling is creamy, lightly spiced, and requires no baking at all. A bit of whipped cream adds that last pie-like element, without tipping it into overly rich territory.

You’ll use basic pantry ingredients here—nothing complicated or unusual. Canned pumpkin puree, brown sugar, and pumpkin pie spice build the flavor. A bit of cream cheese adds body and a slight tang to balance the sweetness.

These cookies also travel well. I’ve taken them to potlucks, office parties, and even mailed a box once with great results. They’re sturdier than pie and much easier to portion out.

If you’re looking for more pumpkin-forward fall baked goods, these cookies also pair well on a platter with Pumpkin Spice Thumbprint Cookies.

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Ingredients You’ll Need for This Recipe

Start with a soft cookie dough. You’ll need unsalted butter, sugar, an egg, and vanilla extract for the wet base. The dry mixture uses all-purpose flour and a bit of salt. After mixing, the dough chills to keep the cookies thick and prevent spreading.

The no-bake pumpkin filling brings everything together. You’ll need canned pumpkin puree (make sure it’s not pumpkin pie filling), brown sugar, pumpkin pie spice, and cinnamon. For structure, I use cream cheese and a splash of heavy cream to create a smooth consistency. Vanilla brings the flavors together.

Whipped cream on top gives each cookie a finished, dessert-like feel. You can use homemade or store-bought. A small pinch of cinnamon or nutmeg makes a nice visual and flavor accent.

For more ways to use canned pumpkin, try this rich and creamy Pumpkin Cheesecake.

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A Note on Cookie Texture vs. Pie Texture

I’ve tried these cookies with both a standard sugar cookie dough and a shortbread-style base.

The sugar cookie version gives you a softer bite with a bit more chew. It also holds the well shape more easily during baking. The shortbread option creates a crumblier base, which some people like for a more pie-crust feel, but I’ve found the sugar cookie holds up better once filled. It’s less fragile and more balanced in texture.

If you’re after that true pie vibe but want something sturdier, this sugar cookie base is the right call.

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How to Shape and Bake the Cookies

After mixing and chilling the dough, roll it into 1.5-tablespoon balls and space them apart on a lined baking sheet. Gently flatten and press a well into each one using a teaspoon. Bake until just golden around the edges—this usually takes 10 to 12 minutes.

The centers might puff slightly during baking. That’s normal. Just press the well again lightly while the cookies are still warm. Let them cool completely on a rack before adding the filling.

These cookie shells can be made ahead and stored airtight for up to two days. Just fill right before serving.

Want something bar-style for fall gatherings? Try these Pumpkin Pie Bars.

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Making the Pumpkin Filling

Start with softened cream cheese and beat until smooth. Then add the pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, vanilla, and heavy cream.

I prefer to chill this filling for 30 minutes before piping it into the cookies. It thickens slightly and holds its shape better. If you’re assembling last-minute, it will still work, but you’ll get cleaner results with the chill.

This filling keeps in the fridge for up to three days. You can also use leftovers as a quick spread on toast or as a dip with graham crackers—similar to how I use this Pumpkin Butter in the fall.

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Assembling the Cookies

Once the cookies are cool and the filling has chilled, spoon or pipe the filling into the cookie wells.

I use a piping bag with a round tip for clean presentation, but a spoon works fine too. Add a small swirl of whipped cream on top, and if you’d like, a light dusting of cinnamon or nutmeg.

I recommend filling and topping just before serving if possible. The cookie base stays firm and the whipped cream looks fresh. If prepping ahead, refrigerate the filled cookies in a single layer and wait to add whipped cream until right before serving.

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Storage and Serving Advice

Unfilled cookies keep well in an airtight container for 3 to 4 days. Filled cookies should be stored in the refrigerator and eaten within 2 days for best texture.

To serve for a party, I plate them in mini cupcake liners. It makes grabbing easier and keeps the whipped topping in place. They also make a nice alternative to Apple Pie Cookies or other Thanksgiving cookies when you want something pumpkin-forward that isn’t pie.

These cookies also fit beautifully on a tray with other fall treats, especially if you’re serving a crowd and want more variety without a lot of fuss.

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Save and Share These Pumpkin Pie Cookies

This recipe delivers everything you love about classic pumpkin pies—reimagined in a simple, make-ahead cookie.

Pin it now to your Thanksgiving Desserts or Fall Baking Recipes board, and keep it handy for the next cozy weekend bake. And if you try these at home, share in the comments how they turned out or let me know what twist you added. I love hearing how you make it your own.