These Pumpkin Pie Cookies starts with a crisp, buttery shortbread base and ends in a cool, spiced pumpkin cream topped with a swirl of whipped cream. It is basically a slice of pumpkin pie, shrunk down to a size you can eat in two happy bites.

Because the recipe makes about 30 cookies, you will have plenty for fall parties, holiday dessert tables, or a cookie swap where you want to stand out. They also look so pretty piled on a platter that your guests will think you spent far longer on them than you did.

Helpful Tips

Don’t skip the dough chill: Thirty minutes in the fridge firms up the butter so the cookies hold their shape and keep a nice deep well instead of spreading flat in the oven.
Reshape the wells while warm: If the centers puff up during baking, gently press them down again with the back of a teaspoon right away, because once the cookies cool they will crack instead of giving.
Fill only when fully cool: Let the cookies cool completely and give the filling its full 30 minutes in the fridge, so the cream holds its shape and the cookies stay crisp rather than turning soft.

Pumpkin Pie Cookies

These Pumpkin Pie Cookies starts with a crisp, buttery shortbread base and ends in a cool, spiced pumpkin cream topped with a swirl of whipped cream.

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Prep Time 20

Cook Time 12

Chill Time 30

Total Time 1 2

Course Dessert

Cuisine American

Servings Cookies

Calories 137 kcal

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

Calories: 137kcalCarbohydrates: 16gProtein: 2gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 25mgSodium: 97mgPotassium: 40mgFiber: 1gSugar: 8gVitamin A: 1508IUVitamin C: 0.4mgCalcium: 12mgIron: 1mg

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