Apple Pie Cookies

Meet your new fall favorite: Apple Pie Cookies. We mix a cozy apple pie spice cookie dough, roll it into balls, press a little well, spoon a dollop of homemade apple pie filling, and bake it all together. The result? Soft, chewy cookies with gooey, cinnamon-spiced centers. No pie crust needed! Quick for weeknights, cute for holiday trays, and totally kid-approved.

They're quick, kid-approved, and perfect for bake sales or holiday trays. If you love apple-cinnamon desserts, but want an easier, weeknight-friendly option, this one delivers warm pie flavor on a buttery cookie you'll crave all season. You should also try my Mini Apple Pies in a Muffin Tin.

If you're looking for more delicious fall dessert recipes check out my Pumpkin Chocolate Chip Bread, Pumpkin Oatmeal Cookies, or Apple Cinnamon Pancakes!

Jump to:

• Why You'll Love Them
• What Are Apple Pie Cookies?
• Key Questions Answered Fast
• Ingredients
• Ingredient Notes
• Substitutions and Variations
• Tools and Equipment (What You Actually Need)
• Step-By-Step Instructions
• Expert Baking Tips
• Consistency by the Numbers
• Troubleshooting (Fast Fixes)
• Make-Ahead, Storage, Freezing, and Reheating
• Recipe FAQ's
• More Recipes You'll Love
• Recipe

Why You'll Love Them

• All the pie flavor, none of the crust. Apple pie spice and real apple filling give instant fall vibes. See also: Apple Crumble Bars.
• Beginner-friendly. Straightforward creaming method. No pie crust skills needed. The dough is forgiving and bakes up beautifully. See also: Fudgy Brownies.
• Party perfect. Cute, bite friendly cookies that travel well on cookie trays. The apple pie vibes feel festive without being fussy. See also: Brown Butter Cookies.

What Are Apple Pie Cookies?

Soft apple pie spice sugar cookies shaped into balls with a small well, filled with a quick apple pie filling, then baked together. Think "apple pie thumbprint cookies" with a real fruit center instead of jam.

• Quick Summary: Soft spice cookie + thick apple filling = faster than hand pies and perfect for holidays and gifting.

How These Differ From Hand Pies and Classic Thumbprints:

• Hand pies: pie dough and sealed edges. Flakier crust, longer process.
• These: cookie base and baked fruit center. Softer, chewier, less fuss.
• Thumbprints: typically jam. This version uses real apple pie filling.

Key Questions Answered Fast

• Best apples? Use a tart and sweet mix for balance: Granny Smith and Honeycrisp. Dice the apples ¼-inch so the filling sits neatly and bakes evenly.
• How to prevent soggy tops? Simmer filling until glossy and thick. Let the filling cool before adding to the wells. Don't overfill the cookies, just about a teaspoon each.
• Chill or no chill? Chilled dough (20-30 min) makes thicker, bakery-style cookies that hold the filling best. No-chill works in a pinch but expect more spread.

Pro Tip: If you're short on time, make the filling a day ahead so it's fully cool when you bake.

Ingredients

Ingredient Notes

• Apple Pie Spice is the backbone of this recipe and brings all the flavor. You can use store bought or homemade pumpkin pie spice.
• Apples: Use Granny Smith for tartness. Honeycrisp or Gala for sweetness. Dice small (¼ inch) for an even baking and less sogginess. I use Granny Smith in my French Apple Pie.
• Cornstarch: Thickens the apple pie filling. I also use it in the filling for these Strawberry Cinnamon Rolls.

See the recipe card below for a full list of ingredients and measurements.

Substitutions and Variations

• For a tart and sweet mix use Granny Smith and Honeycrisp. All Granny Smith for a tart filling. Honeycrisp for sweet. I use a mixture in my Apple Pop-Tarts.
• Sub cinnamon in place of apple pie spice. See also: Cinnamon Roll Pancakes.
• Sprinkle the apple pie filling with a streusel topping before baking. Like the topping on these Cinnamon Streusel Muffins.
• Drizzle with caramel for Caramel Apple Pie Cookies. See also: Caramel Stuffed Brownies.
• Mix chopped nuts into the apple pie filling for added crunch. I use pecans for crunch on top of these Pecan Pie Macarons.

This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

Tools and Equipment (What You Actually Need)

A few smart tools can create consistent cookies every time. Less guessing, more repeatable results.

• Sheet pans:
  • Light Aluminum: even heat, lighter bottoms, gentler edges. Great for soft, chewy center.
  • Dark Aluminum: runs hotter, faster browning and a touch more spread. Watch cookies closer if using.
  • Stainless Steel: less conductive than aluminum, slower bake, paler bottoms, and less spread. This is my preference.
• Liners: Parchment (best overall, crisper edges) vs silicone (less spread, paler bottoms)
• Cookie Scoop: for perfectly portioned cookies.
• Kitchen Scale: Weigh ingredients, dough balls, and filling for repeatable bake time and spread.

Step-By-Step Instructions

STEP 1: In a medium bowl combine the flour, baking soda, baking powder, salt, and pumpkin pie spice. Whisk to combine. (Photo 1)

STEP 2: In a large bowl using a hand mixer or in the bowl of a stand mixer cream together the butter and granulated sugar until light and fluffy. (Photo 2)

STEP 3: Add the eggs one at a time, mixing fully before adding the next. Pour in the vanilla and combine. (Photo 3)

STEP 4: Add the dry ingredients to the wet ingredients and mix until just combined. Be sure not to over mix. (Photo 4) Cover the cookie dough. Chill for at least 30 minutes. If you love cookie dough you should try out my Edible Cookie Dough Recipe.

STEP 5: In a medium bowl add the diced apples, brown sugar, cornstarch, and apple pie spice. Toss until the apples are fully coated. Allow to sit for five minutes. (Photo 5)

STEP 6: Melt the butter over medium heat in a skillet. Add the apples and all of the juices that have released from the apples. Cook the apples for about 10 minutes or until the apples are tender. (Photo 6) I use the same filling in my Apple Pie Filled Cinnamon Rolls.

STEP 7: Preheat your oven to 350 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat. Make scoops of cookie dough about 1 ½ to 2 tablespoons in size. Roll the cookie dough into neat balls. Repeat with remaining cookie dough. Place at least 3 inches apart on the prepared pan. (Photo 7)

STEP 8: Use a teaspoon to press small wells into the center of each dough ball. (Photo 8)

STEP 9: Add about a teaspoon of apple pie filling to each well. You want the wells to be full, but not overflowing. Don't add too much of the liquid. (Photo 9)

STEP 10: Place the cookies in the oven, baking the cookies for 9-12 minutes or until the edges are golden brown. Remove the cookies from the oven and allow them to cool on the cookie sheet.

Expert Baking Tips

• Chill your cookie dough. This prevents flat, overspread cookies.
• Use an oven thermometer. Most ovens run either hot or cold.
• Don’t use cold ingredients. This helps the dough mix evenly.
• Weigh your ingredients for accuracy, especially flour.
• Use a cookie cutter to shape your cookies after baking. If you shake a cookie cutter around the cookies when they are fresh out of the oven they will be perfectly round and more visually appealing.

Consistency by the Numbers

• Standard dough ball: about 35-45 grams each.
• Filling per cookie: about 5-8 grams (1-1 ½ tsp).
• Doneness cues: edges set and lightly golden, centers pale and soft. Cool 5-10 min on pan.

Troubleshooting (Fast Fixes)

• Watery or gummy filling: Simmer longer, add slightly more cornstarch, keep dice on apples small and even.
• Cracked or sunken centers: Filling added too hot or too cold, well was too deep. Gently smooth with a spoon right out of the oven.
• Excess spread or flat cookies: Butter too warm, incorrect flour measurements. Chill dough thoroughly and weigh ingredients.

Make-Ahead, Storage, Freezing, and Reheating

Make Ahead

• Filling: Cool 15 min, then refrigerate up to 3 days (or freeze 1 month). Rewarm to just warm before using.
• Dough Balls: Refrigerate 2-3 days (covered) or freeze 2-3 months. Indent wells before freezing for easy assembly.

Bake From Frozen

Place frozen, indented dough on parchment, fill and bake. Add 2-3 minutes to the usual time. Test one cookie first to dial in exact timing.

Storage (Baked)

• Container: Shallow, airtight, with parchment between layers.
• Room temp: 2-3 days. Refrigeration extends life to 4 days but firms the crumb.

Re-crisp/Refresh

• Oven: 300-325 degrees (F) for 3-5 min on parchment lined sheet.

Freezer (Baked Cookies)

• Freeze in a single layer until solid, then bag with parchment between.
• Keeps 6-8 weeks. Thaw at room temp, then re-crisp as above.

Recipe FAQ's

More Recipes You'll Love

If you tried these Apple Pie Cookies or any other recipe on my website, please leave a star rating and let me know how it went in the  comments below. I so appreciate hearing from you!

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