Pumpkin Pie Cookies

ByDeShawn Ellis
Jump to Recipe·Print Recipe
SPREAD LOVE

Why Make This Recipe

Pumpkin pie cookies are the perfect treat for autumn. They combine the warm, sweet flavors of pumpkin pie with the delightful texture of cookies. These cookies are easy to make, and they bring a touch of fall to any gathering. Whether you are hosting a party or just want a cozy snack at home, these cookies will surely please everyone.

How to Make Pumpkin Pie Cookies

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 cup pumpkin pie filling

Directions:

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, cream the softened butter with powdered and granulated sugars until light and fluffy.
  3. Beat in the egg yolk and vanilla extract.
  4. In another bowl, whisk together the flour, salt, cinnamon, and nutmeg. Gradually add to the butter mixture until just combined.
  5. Roll out the dough to about 1/4 inch thick and cut into circles.
  6. Place half the circles on a baking sheet lined with parchment paper.
  7. Spoon a small amount of pumpkin pie filling onto the center of each circle.
  8. Top with the remaining circles and seal the edges.
  9. Bake for 12-15 minutes or until golden brown.
  10. Let cool before serving.

How to Serve Pumpkin Pie Cookies

Serve pumpkin pie cookies warm with a dusting of powdered sugar on top. They are great for after dinner or as a snack with a cup of tea or coffee. You can also add a dollop of whipped cream on the side for an extra treat!

How to Store Pumpkin Pie Cookies

Store pumpkin pie cookies in an airtight container at room temperature for up to a week. If you want to keep them for longer, you can freeze them in a zip-top bag. Just make sure to separate layers with parchment paper to prevent sticking.

Tips to Make Pumpkin Pie Cookies

  • Make sure the butter is softened to room temperature for easy mixing.
  • Roll out the dough evenly to ensure all cookies bake at the same time.
  • Use cookie cutters for fun shapes, especially during holidays.
  • If the dough is too sticky, add a little more flour until it reaches the right texture.

Variation

You can add chocolate chips or chopped nuts to the cookie dough for added flavor and texture. Also, consider using different spices like ginger or allspice if you want to experiment with the flavors.

FAQs

Can I use canned pumpkin instead of pumpkin pie filling?
Yes, you can use canned pumpkin, but you will need to add sugar and spices to get the right flavor.

Can I make the dough in advance?
Absolutely! You can prepare the dough and refrigerate it for up to 48 hours before rolling and baking.

Are there gluten-free options for this recipe?
Yes, you can use a gluten-free all-purpose flour blend in place of regular flour to make gluten-free pumpkin pie cookies.

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Pumpkin Pie Cookies

  • Author: admin
  • Total Time: 35 minutes
  • Yield: 24 cookies 1x
  • Diet: Vegetarian
Print Recipe

Description

Enjoy the cozy flavors of autumn with these delightful pumpkin pie cookies that combine the sweetness of pumpkin pie and the texture of soft cookies.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 cup pumpkin pie filling

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, cream the softened butter with powdered and granulated sugars until light and fluffy.
  3. Beat in the egg yolk and vanilla extract.
  4. In another bowl, whisk together the flour, salt, cinnamon, and nutmeg. Gradually add to the butter mixture until just combined.
  5. Roll out the dough to about 1/4 inch thick and cut into circles.
  6. Place half the circles on a baking sheet lined with parchment paper.
  7. Spoon a small amount of pumpkin pie filling onto the center of each circle.
  8. Top with the remaining circles and seal the edges.
  9. Bake for 12-15 minutes or until golden brown.
  10. Let cool before serving.

Notes

Serve warm with powdered sugar on top or a dollop of whipped cream. Store in an airtight container at room temperature for up to a week.

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150
  • Sugar: 10g
  • Sodium: 80mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 20mg

Keywords: pumpkin cookies, fall treats, autumn desserts

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Hey, I’m DeShawn Ellis—friends call me D. I’m 42 years old, born and raised in Jackson, Mississippi, and now I’m holding it down in Atlanta, Georgia, where I run a soul food kitchen that’s as much about storytelling as it is about the food. Cooking isn’t just what I do it’s who I am. It’s how I honor where I come from, and how I speak love into the world.

My earliest memories are in my grandma’s kitchen barefoot on a step stool, stirring roux while she told me stories about her own mama, who used to cook for church fish fries back in the ’50s. That kitchen was my school. That woman was my first chef. She never measured a thing, but everything came out perfect. She taught me that food could heal, could gather people, could celebrate and comfort at the same time.

I didn’t come up through culinary school I came up through Sunday dinners, community cookouts, and elbow grease. I worked every back-of-house job you can think of, from janitor to pitmaster. Over time, I built my own rhythm in the kitchen deeply rooted in Southern Black tradition but open to everything. My oxtails have a splash of Caribbean heat. My collards might get kissed with smoked paprika and a dash of coconut vinegar. And yeah, I’ll put Cajun spice on anything that holds still long enough.

What drives me most is making food that feels like a hug from home. I want folks to taste a dish and remember their auntie's kitchen, or a summer evening on the porch, or that one bite that made them feel seen. But I also want to evolve because our food, our culture, is not stuck in the past. It’s growing, remixing, finding new voices. I’m proud to be one of them.

I cook for people who love food with a story behind it. You don’t need fancy tools or a French accent to make magic you just need heart, hustle, and a little bit of fire. If you’ve ever cooked with love, failed with style, or fed someone just to see them smile, then we’re already family.

Welcome to my kitchen. Let’s build something beautiful one bite at a time.

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