Soft and Chewy Pumpkin Pie Cookies [+Video]
Indulge in the flavors of fall with these soft and chewy pumpkin pie cookies topped with a dollop of whipped cream. Perfect for satisfying your pumpkin spice cravings!
I saw a cookie floating around on Instagram that everyone was obsessed with all about pumpkin pie. You use a filling similar in flavor to classic pumpkin pie, but it’s really nothing like a pumpkin pie. After tackling the key lime pie cookie I couldn’t get it out of my head that the best idea ever for those who hate making pie and want something more kid friendly on Thanksgiving was to make a pie cookie. These are to die for!!
Of course that darn Crumbl beat me to it, so now you can make that yummy pumpkin pie Crumbl cookie at home! And to me, our is better….shhhhhh! 🤐
Ingredients and Materials Needed
For this cookie pie recipe, there are two main components and then a couple of optional components. We will start with the cookie base, then while it chills, we will make a pumpkin pie filling. You have the option of rolling the cookie dough in pie crust crumbles (which I HIGHLY recommend) and topping it with whipped cream just like you would a slice of pumpkin pie. It all combines for the perfect pumpkin dessert bite! Here is what you will need:
Cookie Base
- Butter: Use unsalted butter and you want it softened but not warm
- Brown Sugar: Adds sweetness and richness of flavor
- White Sugar: Adds sweetness
- Egg: Gives the cookie base structure
- Vanilla: Adds flavor
- Flour: Just regular all-purpose flour is all you need
- Cornstarch: Adds chewiness and tenderness to the cookie
- Baking Powder: Adds rise, fluffiness to the cookie base
- Baking Soda: Works with the baking powder to leaven the cookie base
- Salt: Enhances all the other flavors
- Cinnamon Sugar: Adds flavor to the crumbled pie crust
- Pie Crust: Rolling the cookie dough in pie crust crumbles gives the cookies that craveable flaky, buttery flavor and texture.
Pumpkin Pie Filling
- Pumpkin Puree: Make sure you have pumpkin puree and not pumpkin pie filling
- Maple Syrup: Adds natural sweetness and flavor
- Sugar: Adds more sweetness
- Cornstarch: Helps the filling thicken as it bakes
- Vanilla Extract: Adds flavor
- Unsalted Butter: Adds flavor and richness
- Pumpkin Pie Spice: Adds that signature pumpkin pie warmth and flavor
- Whipped Cream: It’s not pumpkin pie without whipped cream, right?! I love piping a little on top for how pretty it is and extra creaminess and flavor it adds.
The measurements and details for each ingredient can be found in the recipe card at the end of the post so keep scrolling for everything you need to know!
How to Make Pumpkin Pie Cookies
We will start this cookie recipe off by making the cookie base, or pumpkin “pie crust” if you will, and then we let it chill. Then we make the pumpkin pie filling, combine the two and bake. You can scroll down to the recipe card for the complete recipe, but here is an overview of the steps:
For the Cookie Base
- Cream: Add the butter to the bowl of a stand mixer and cream it using the paddle attachment until smooth. Then add the sugars and beat until it is fluffy. Scrap down the sides and add the vanilla and eggs and mix until combined.
- Whisk: Add all the dry ingredients to a large bowl and whisk everything together.
- Combine: Pour the dry ingredients into the wet ingredients and mix until it is about half way combined. Remove the bowl from the stand mixer and finish mixing by hand with a wooden spoon.
- Scoop: Use a large cookie scoop to scoop out several large cookies and roll them in a ball. Roll them in pie crust crumbles and cinnamon sugar.
- Chill: Cover the cookie dough balls and place them in the fridge to chill for at least 30 minutes.
- Prep: Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
- Form: Pull the cookies out of the fridge and place 4-6 balls (depending on size) on a baking sheet. Gently press each dough ball down and use your fingers to great a shallow well in the center of each cookie.
- Fill: Spoon some of the pumpkin pie filling into the center of each cooking and spread around to fill the indentation you made.
- NOTE: Be careful to not cover the cookie edges. You want it to look like the cookie has a little pie crust around the edge.
- Bake: Bake the cookies for 12-14 minutes or until the filling starts to set.
- Cool: Allow the cookies to cool completely and top with whipped cream if desired.
For the Pumpkin Filling
- Whisk: Add all the ingredients for the filling and whisk everything together to combine.
What is the Difference Between Pumpkin Pie Filling and Pumpkin Puree?
Although they look similar and both come in cans, they are not the same thing. Pumpkin puree is exactly what is sounds like…pure pumpkin that has been pureed. Pumpkin pie filling has had sugar and pumpkin spices added to it already. You want pumpkin puree for this recipe.
Using Extra Pie Crust
Sometimes when I make a single crust pie like our classic pumpkin pie or our Southern pecan pie, I’ll use the other half of the pie crust to make some fancy pie crust leaves and bake the rest topped with cinnamon and sugar for the kids to eat or to crumble up as a topping for these pumpkin pie cookies. There’s always something delicious to do with pie crust!
Why You’ll Love This Recipe
I don’t know where to begin with all the reasons why you will love this recipe. Let’s start first with the fact that you’ll get all the textures and flavors of a pumpkin pie without all the work of a pie.
Second, cookies are a lot more kid-friendly than pie making this recipe great for all ages.
Third, you can make delicious Crumbl copycat cookies in the comfort of your own kitchen.
Lastly, the pumpkin spice flavors you crave when fall rolls around are bursting out of these pie cookies!
Expert Tips
Be sure to chill the dough before baking it. This will keep the dough thick and chewy.
Don’t make the wells in the cookie base too thin. You just need a small indentation to fill the pumpkin pie filling.
Use parchment paper or silpats to keep the cookies from sticking to the pan.
Give the cookies plenty of space to bake. If the cookies are too close, they will run together. You aren’t making dozens of cookies so you can afford to space them out over a couple of cookie sheets.
Storage Tips
Baked cookies can be stored in airtight container in the fridge for 1 day. Cookies will get soggy if stored in the fridge any longer than a day due to the filling. Store between sheets of parchment paper.
They can also be frozen in the freezer for up to 1 month. Place them in an freezer safe container with pieces of parchment paper between each layer.
To defrost frozen cookies, allow them sit at room temperature for about an hour before eating or enjoy frozen which is actually so good. OR throw them into milkshakes! Yowza!
I’ve been on a kick lately of making pie and fruit crisp inspired cookies and they are so fun! If you haven’t tried our key lime pie cookies or peach crisp cookies, do that immediately! And stay tuned for our banana cream pie cookies and apple crisp cookies coming soon!
Learn how to make these delicious soft and chewy pumpkin pie cookies. Perfect for fall gatherings and holiday parties, these cookies will be a hit with your friends and family!
More Pumpkin Dessert Recipes:
- Chewy Pumpkin Cookies
- Pumpkin Gooey Butter Cake
- Classic Pumpkin Bread
- Crumb Pumpkin Muffins (Costco Copycat)
- Pumpkin Roll
- Pumpkin Banana Bread
- Swirled Pumpkin Cheesecake
Soft and Chewy Pumpkin Pie Cookies
Description
Ingredients
Cookie Base
- 1/2 Cup Unsalted Butter softened, not warm
- 1/2 Cup Brown Sugar
- 1/3 Cup White Sugar
- 1 Large Egg
- 1 teaspoon Vanilla
- 1 ¾ Cups Flour
- 1 teaspoon Cornstarch
- 1 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1 teaspoon Salt
- 1/4 Cup Cinnamon Sugar
- Pie Crust crumbled
Pumpkin Pie Filling
- 2/3 Cup Pumpkin Puree NOT pumpkin pie filling
- 1/4 Cup Maple Syrup
- 1/4 Cup Sugar
- 2 teaspoons Cornstarch
- 1 teaspoon Vanilla Extract
- 2 Tablespoons Unsalted Butter
- 1/2 teaspoon Pumpkin Pie Spice
- Whipped Cream for garnish
Instructions
For the Cookie Base
-
Cream the butter until smooth then add the sugars and beat until fluffy and smooth, about 1 minute.1/2 Cup Unsalted Butter, 1/2 Cup Brown Sugar, 1/3 Cup White Sugar
-
Scrape the sides of the bowl down and mix in the vanilla and egg.1 Large Egg, 1 teaspoon Vanilla
-
In a bowl, whisk together the dry ingredients. Pour the dry ingredients into the mixer and mix until 1/2 the flour is incorporated then switch to a wooden spoon and gently fold together.1 ¾ Cups Flour, 1 teaspoon Cornstarch, 1 teaspoon Baking Powder, 1/4 teaspoon Baking Soda, 1 teaspoon Salt
-
Using a large cookie scoop, scoop out 9-12 large cookies then roll into a ball. Then roll them in crumbled pie crust mixed with cinnamon sugar.Pie Crust, 1/4 Cup Cinnamon Sugar
-
Place the cookie dough balls into the refrigerator for 30 minutes.
-
While the dough chills, make the pumpkin pie filling. See section below.
-
Pull the cookie dough balls out of the fridge and place 4-6 balls on a baking sheet lined with parchment paper.
-
Preheat oven to 350 degrees F.
-
Slightly press each dough ball down, using your thumb to make an indent in the center of each cookie and then use your fingers to spread the dough out and make the indent larger.
-
Spoon about 1 ½ Tablespoons of the pumpkin pie filling into the center of each cookie making sure that it does not cover the cookie edges.
-
Bake the cookies for 12-14 minutes, or until the pumpkin pie filling starts to set. Set aside to cool and pipe whipped cream on.Whipped Cream
For the Pumpkin Filling
-
Add all the ingredients together in a medium bowl and whisk to combine.2/3 Cup Pumpkin Puree, 1/4 Cup Maple Syrup, 1/4 Cup Sugar, 2 teaspoons Cornstarch, 1 teaspoon Vanilla Extract, 2 Tablespoons Unsalted Butter, 1/2 teaspoon Pumpkin Pie Spice
Nutrition
READ: Soft and Chewy Pumpkin Pie Cookies [+Video]
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