Pumpkin Pie Cookies

Soft, chewy, and packed with warm autumn spices, these Pumpkin Pie Cookies bring the classic flavor of pumpkin pie into a fun, handheld treat. With a graham cracker coating and a creamy pumpkin filling in the center, I find these cookies perfect for cozy evenings or festive gatherings during the fall season.

Why You’ll Love This Recipe

I love how these cookies combine the nostalgic taste of pumpkin pie with the ease of a soft cookie. They’re quick to prepare and don’t require any special equipment or advanced baking skills. The warm spices, rich filling, and buttery base make every bite feel like a mini slice of pumpkin pie. Whether I’m hosting a holiday party or just craving something seasonal, these cookies never disappoint.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cookies:

1 ½ cups all-purpose flour

½ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

½ cup unsalted butter, room temperature

½ cup granulated sugar

¼ cup light brown sugar, packed

1 large egg yolk

1 teaspoon vanilla extract

⅓ cup pure pumpkin purée (not pumpkin pie filling)

¾ cup graham cracker crumbs

For the Pumpkin Pie Filling:

¼ cup sweetened condensed milk

⅓ cup pure pumpkin purée

½ teaspoon cinnamon

Pinch of nutmeg

Pinch of salt

Directions

I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.

In a medium bowl, I whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.

In a large bowl, I beat the butter, granulated sugar, and brown sugar until the mixture is light and fluffy.

I add the egg yolk, vanilla extract, and pumpkin purée to the butter mixture and mix until well combined.

Gradually, I stir the dry ingredients into the wet mixture until a soft dough forms.

I scoop the dough into 1.5 tablespoon-sized balls and roll each one in graham cracker crumbs.

After placing the dough balls on the prepared baking sheet, I gently press an indentation into the center of each cookie using my thumb or a small spoon.

For the filling, I mix the sweetened condensed milk, pumpkin purée, cinnamon, nutmeg, and salt in a small bowl.

I spoon about ½ teaspoon of the filling into the center of each cookie.

The cookies bake for 10–12 minutes, or until the edges are lightly golden.

Once out of the oven, I let the cookies cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes about 24 cookies.

Prep time: 20 minutes

Cook time: 12 minutes

Total time: 32 minutes

Calories per cookie: Approximately 115 kcal

Variations

I sometimes add a pinch of cardamom to the cookie dough for an extra layer of spice.

If I’m short on graham cracker crumbs, I use crushed digestive biscuits instead.

For a sweeter twist, I drizzle a light glaze made from powdered sugar and milk over the cooled cookies.

If I want a chocolatey version, I mix mini chocolate chips into the dough or top the filling with a few chips before baking.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate them for up to a week. They can also be frozen (layered with parchment paper) for up to 2 months. When I’m ready to enjoy, I let them thaw at room temperature. To warm them slightly, I pop them in the microwave for about 10 seconds to bring back that fresh-baked feel.

Related Recipes:

• Pumpkin Pie Cake
• Chocolate Chip Pumpkin Bread
• Pumpkin Oatmeal Chocolate Chip Cookies

FAQs

How do I keep the cookies from spreading too much?

I make sure the butter is just softened, not melted. Chilling the dough for 15–20 minutes before baking can also help maintain their shape.

Can I use canned pumpkin pie filling instead of purée?

I don’t recommend it. Pumpkin pie filling has added sugar and spices, which can throw off the balance of flavors and texture in both the dough and the filling.

Can I make these cookies ahead of time?

Yes, I often make the dough and filling a day in advance and store them separately in the fridge. I assemble and bake the cookies the next day.

Are these cookies freezer-friendly?

Absolutely. Once cooled, I freeze the cookies in a single layer, then transfer them to a freezer-safe bag. They stay fresh for up to 2 months.

What’s the best way to get that perfect thumbprint shape?

I gently press the center of each dough ball with the back of a rounded teaspoon or my thumb. If the dough cracks, I press it back together slightly before baking.

Conclusion

Pumpkin pie cookies bring all the comfort and flavor of a holiday dessert into a soft, spiced cookie that’s easy to share and enjoy. I love how they capture the essence of fall in a simple, satisfying treat. Whether it’s Thanksgiving or just a chilly afternoon, these cookies are always a hit in my kitchen.

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