Pumpkin Pie Cookies
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Take all the cozy autumnal flavors of pumpkin pie and put into a pumpkin pie cookie complete with a buttery, chewy brown sugar cookie and perfectly spiced pumpkin pie filling.
Pumpkin Pie Cookies
Okay, pumpkin pie lovers—brace yourselves. What if I told you there’s a way to enjoy pumpkin pie without a fork? You heard me. We took the silky, spiced filling of your favorite fall dessert and nestled it into a soft, chewy brown sugar, graham cracker cookie. The result? A Pumpkin Pie Cookie so good, it might just replace the pie at your holiday table. (Too bold? Try them, then we’ll talk.)
What are pumpkin pie cookies?
These aren’t just pumpkin-flavored cookies. Oh no. This is the real deal. Imagine a cookie made with brown sugar and crushed graham crackers—soft, chewy, and perfectly buttery. It’s like the crust of a pumpkin pie, but better because it’s a cookie. Then, we top it off with a dollop of real pumpkin pie filling, made with pumpkin puree, evaporated milk, warm spices, and just the right amount of sweetness.
It’s creamy, spiced, and baked right into the cookie for a two-in-one treat that’ll have everyone coming back for seconds (or thirds).
What ingredients do you need to make these Thanksgiving cookies?
These cookies consist of two parts: the chewy graham cracker cookie and the pumpkin pie filling. Most of these are pantry staples like flour, butter, brown sugar, etc. but you’ll need a few rogue ingredients like graham crackers and pumpkin pie spice!
Here’s your shopping list:
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Eggs
- All-purpose flour
- Baking soda
- Baking powder
- Pumpkin pie spice
- Salt
- Pumpkin puree
- Evaporated milk
- Graham crackers
How to store pumpkin pie cookies so they stay fresh for days
Tips for Baking Perfection:
Don’t Overmix the Dough – This isn’t the time to flex your mixing muscles. Gently combine everything to keep your cookies soft and fluffy.
Go Heavy on the Glaze – The glaze is what takes these cookies from good to unforgettable. Drizzle it, dunk it, or spread it on like frosting—just don’t skip it.
And there you have it—Pumpkin Pie Cookies that are everything you love about fall desserts rolled into one. Whether you’re a pumpkin pie purist or just here for the cookies, these will blow your mind. Trust me, you’ll want to make a double batch because they disappear fast.
Happy baking!
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Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 13 cookies
Category: dessert
Method: oven
Cuisine: american
Units:
Ingredients
for the cookies
- 1/2 cup unsalted butter, at room temperature
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1 1/4 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups graham cracker crumbs
for the pumpkin filling
- 1/3 cup pumpin puree
- 3 tablespoons packed light brown sugar
- 1 large egg
- 1 tablespoon evaporated milk (cream also works!)
- 1 tablespoon all-purpose flour
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a stand mixer fitted with the paddle attachment, beat the butter, brown sugar and granulated sugar on low speed to combine, about 1 minute.
- Use a silicone spatula to scrape down the sides and bottom of the bowl, then add in the egg and vanilla. Beat until combined.
- Stop the mixer and scrape down the bowl, then add the flour, graham cracker crumbs, baking powder, and salt and beat on low speed until just combined and no streaks of flour remain.
- Use a 2 ounce cookie scoop to portion out equal amounts of dough, rolling them between your hands to smooth out the edges. Place on the prepared baking sheets, spacing the dough 2 inches apart. Press your thumb into the center of each dough ball pressing down to make a wide divot in the center. Place the cookies in the preheated oven and set a timer for 5 minutes.
- While the cookies bake, make the pumpkin filling. In a small bowl combine the pumpkin, brown sugar, egg, evaporated milk, flour, and pumpkin pie spice. Whisk to combine.
- Remove the cookies from the oven (they’re only partially baked!) and use the cookie scoop or a 1/4 cup measure to reshape the divot in the middle of the cookie. You should have a wide hole in the center and about 1/2 inch border of cookie on the outside. Spoon about 2 teaspoons of the pumpkin filling into the center of each cookie and place back in the oven for 9 to 11 more minutes or until the cookies are turning a light golden brown and the filling is no longer wobbly.
- Remove the baking sheet from the oven and allow the cookies to rest on the baking sheet for 5 minutes, then use a metal spatula to transfer the cookies to a cooling rack to cool completely.
- Once cool, top with a dollop of whipped cream if desired and serve!
