Pumpkin Pie Cookies with Sugar Cookie Crust are basically your favorite Thanksgiving pie minus the pie plate and the stress. Think chewy pumpkin pie spice sugar cookie base with butter edges and silky, warmly spice pumpkin pie filling that set cleanly and won't ooze all over your dessert table. Perfect for cookie boxes, classroom parties, or when you want "just a slice" but also a cookie!
Chewy sugar cookie crust plus silky pumpkin pie filling in a neat, handheld cookie. No pie plate, no drama. Just cozy fall flavor! If you want the pie plate (but still no drama) try out my Pumpkin Meringue Pie.
If you're looking for more fall dessert recipes check out my Apple Pie Cookies, Pumpkin Chocolate Chip Bread, or Mini Apple Pies!
Jump to:
- Start Here (Quick Answers)
- Why You'll Love This Recipe
- What Are Pumpkin Pie Cookies with Sugar Cookie Crust?
- Ingredients
- Ingredient Notes
- Substitutions and Variations
- Step-By-Step Instructions
- Expert Baking Tips
- Bake Time, Doneness, & Cooling (Prevent Cracks, Sinking, Soggy Bottoms)
- Chill vs No-Chill Dough
- Make-Ahead, Storage, Freezing, and Day-Of Assembly (Cookie Boxes and Parties)
- Troubleshooting (Fast Fixes)
- Recipe FAQ's
- More Recipes You'll Love
- Recipe
Start Here (Quick Answers)
Quick Summary: These pumpkin pie cookies are made on a sheet pan with a sugar cookie crust. You'll press a small well into each portion of dough, add real pumpkin pie filing, and bake until the edges set and the centers show a slight jiggle.
- Done cues: Matte, set edges; center jiggles slightly and finishes setting as it cools.
- Chill or not: Optional but recommended. A 30 minute chill helps the well keep shape; skip for speed.
- Best bake setup: Light aluminum sheet pan + parchment on a middle rack.
Why You'll Love This Recipe
- All the pie vibes, none of the pie stress. No blind-baking, crimping, or weepy fillings. See also: Apple Pie Cookies.
- Dreamy texture contrast. Buttery, chewy cookie + silky pumpkin filling = creamy, chewy perfection. Love the pumpkin and cookie combo? Try my Pumpkin Oatmeal Cookies.
- Faster than a full pie. Shorter bake and cool time, so dessert hits the table sooner. Just like these Mini Pecan Pies.
- Portable and party-proof. Easy to stack, pack, and share. Great for cookie boxes and dessert tables. See also: Pumpkin Blondies.
What Are Pumpkin Pie Cookies with Sugar Cookie Crust?
Quick Summary: A soft sugar cookie base formed on a sheet pan with a shallow well that's filling with real pumpkin pie filling and baked to a clean set. You get true pumpkin pie flavor in a tidy cookie.
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 pumpkin center. Softer, chewier, less fuss.
- Thumbprints: typically jam. This version uses real pumpkin pie filling.
Ingredients
Ingredient Notes
- Pumpkin Puree: Use 100% pure pumpkin puree, not pumpkin pie filling. See also my Pumpkin Cake.
- Cinnamon and Pumpkin Spice add that warm, cozy flavor. I prefer homemade pumpkin spice but store bought works just as well. I also use it in these Pumpkin Spice Donuts.
- Sugar Cookie Dough: Homemade or store-bought if you want a shortcut.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Cream Cheese Swirl: Drop a spoonful of sweetened cream cheese mixture into the center before baking for a pumpkin cheesecake vibe. See also: Cheesecake Swirled Brownies.
- Chocolate Pumpkin: Stir chocolate chips into the sugar cookie dough or drizzle cooled cookies with dark chocolate ganache for a richer dessert. See also: Pumpkin Skillet Cookie.
- Pumpkin Spice Sugar Roll: Roll cookie dough balls in a mix of pumpkin spice and sugar before pressing the wells. See also: Pumpkin Pie Spice Cookies.
- Caramel Drizzle: For an extra sweet finish, drizzle with salted caramel sauce once cooled. See also: Caramel Chocolate Chip Cookies.
- Crumble Topping: Sprinkle with streusel (butter, brown sugar, flour) before baking for extra texture and flavor. See also: Cinnamon Streusel Muffins.
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!
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.
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. Add the eggs one at a time, mixing fully before adding the next.
STEP 3: Add the eggs one at a time, mixing fully before adding the next. Pour in the vanilla and combine.
STEP 4: Add the dry ingredients to the wet ingredients and mix until just combined. Be sure not to over mix. 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 small bowl combine all of the ingredients for the pumpkin pie filling and mix until fully combined and smooth.
STEP 6: 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.
STEP 7: Add about a teaspoon of pumpkin pie filling to each well. You want the wells to be full, but not overflowing.
STEP 8: Place the cookies in the oven, baking the cookies for 10-13 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. Shake a cookie cutter around the cookies while still hot for perfectly round cookies.
Bake Time, Doneness, & Cooling (Prevent Cracks, Sinking, Soggy Bottoms)
How to Tell When Pumpkin Pie Cookies Are Done
Pumpkin Pie Cookies bake a lot like mini custards, so visual cues are everything:
- Edges: Look for set, matte edges that are lightly golden.
- Centers: The filling should still have a soft jiggle, not a ripple. If it looks fully firm in the oven, it's probably over baked.
- Surface: Smooth and glossy, with no wet pools on top.
- Cooling: Keep on the sheet pan for 5-10 minutes so the centers finish setting before you move them.
Pro Tip: If a well puffs during baking, re-press gently with the back of a spoon as soon as they exit the oven.
Best Rack Position and Pan Material
- Middle Rack: Most even heat for even set and color.
- Light aluminum: Predictable bottoms and chewy centers.
- Dark aluminum: runs hot so brown faster. Reduce time and watch closely.
- Stainless steel: slower, paler bake. Great is your oven runs hot.
Chill vs No-Chill Dough
- No-Chill: Fast and casual. Portion slightly smaller and press gently (warm dough spreads more).
- Short Chill (30 minutes): For taller rims and cleaner wells. Ideal for gifting, warm kitchens or darker pans.
- Quick rule: chill for looks, skip for speed.
Make-Ahead, Storage, Freezing, and Day-Of Assembly (Cookie Boxes and Parties)
Quick Summary: For best texture, bake the cookies the day you serve. You can prep filling an dough ahead.
- Make Ahead:
- Filling: Refrigerate up to 3 days (or freeze 1 month).
- 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):
- Room temp: 2-3 days in a shallow airtight container (parchment between layers).
- Fridge: Up to 4 days. Bring to room temp for best texture.
- Re-crisp: 300-325 degrees (F) for 3-5 minutes. Cool briefly before stacking.
- Freeze (Baked): Freeze flat, then bag with parchment. Keeps 6-8 weeks.
Troubleshooting (Fast Fixes)
- Cracked or sunken centers: Wells too deep or over baked. Gently reshape the wells with the back of a small spoon while still warm. Let cookies cool fully before moving.
- Mushy bottoms or oily edges: Extend the baking time by 1-3 minutes and move pan to the middle rack.
- Leaking or oozing filling: Patch cracks with a pinch of dough before filling, reduce filling amount slightly, and allow cookies to cool completely before lifting or stacking.
Recipe FAQ's
Yes! Portion 30-34 grams each, chill 15-20 minutes, press wells, fill, and bake as directed.
Edges look set, the center shows a slight jiggle. Remove before it's fully firm as carryover heat finishes the set.
Use light aluminum pans for even browning. Dark pans run hotter so reduce bake time. Always bake on middle rack.
More Recipes You'll Love
If you tried these Pumpkin Pie Cookies with Sugar Cookie Crust 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!
Recipe
Pumpkin Pie Cookies with Sugar Cookie Crust
Ingredients
For Pumpkin Pie Spice Sugar Cookies:
- 2 sticks (266 grams) unsalted butter softened
- 1 ½ cups (298 grams) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¾ cups (330 grams) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 2 teaspoons pumpkin pie spice
For Pumpkin Pie Filling:
- ⅔ cup (151 grams) pumpkin puree
- ¼ cup (50 grams) granulated sugar
- 2 tablespoons (15 grams) all-purpose flour
- 1 teaspoon ground cinnamon
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- pinch of salt
Instructions
For Pumpkin Pie Spice Sugar Cookies:
- In a stand mixer or in a large bowl with a hand mixer beat the softened butter and sugar until light and fluffy.
- Add the eggs and vanilla. Beat to combine.
- Combine the flour, baking soda, baking powder, salt, and pumpkin pie spice. Whisk to combine.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Chill the dough for 30 minutes.
For Pumpkin Pie Filling:
- In a small bowl combine all of the ingredients for the pumpkin pie filling and mix until fully combined and smooth.
For Assembly:
- 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.
- Use a teaspoon to press small wells into the center of each dough ball.
- Add about a teaspoon of pumpkin pie filling to each well. You want the wells to be full, but not overflowing.
- Place the cookies in the oven, baking the cookies for 10-13 minutes or until the edges are golden brown. Remove the cookies from the oven and allow them to cool on the cookie sheet.
Notes
- Chill your cookie dough. This prevents overspreading
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
- Don’t use cold ingredients. The dough will combine much easier.
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