Description
These Pumpkin Pie Cookies feature a buttery soft cookie base topped with a creamy, no-bake spiced pumpkin filling and a dollop of whipped cream, making them a delightful autumn-inspired treat perfect for holiday gatherings or cozy fall afternoons.
Ingredients
Scale
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 granulated 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
- Ensure the butter and cream cheese are softened at room temperature for smoother mixing.
- Press the wells gently after baking if they puff up to hold the filling better.
- Refrigerate cookie dough to make it easier to handle and to improve texture.
- Use canned pumpkin puree, not pumpkin pie filling, for correct flavor and consistency.
- Store assembled cookies in the refrigerator due to the cream cheese filling and whipped cream topping.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin pie cookies, pumpkin cookies, fall dessert, no-bake pumpkin filling, pumpkin spice cookies, holiday cookies
