Pumpkin Pie Cookies are little bites of cozy fall flavors wrapped in a soft, chewy cookie. They bring together warm spices like cinnamon and nutmeg with the smooth, comforting taste of pumpkin, all in a perfect handheld treat. These cookies remind me of pumpkin pie but without the fuss of cutting slices and dealing with a crust.
I love making these cookies when I want that pumpkin pie feeling but also crave something a bit easier to scoff down on the go. Sometimes I sprinkle a little extra cinnamon sugar on top before baking to give them a little crunch and extra flavor. They’re always a hit with friends and family because they balance sweetness and spice just right, and honestly, they make me smile every time I bake a batch.
For me, the best way to enjoy these is fresh out of the oven with a cold glass of milk or a warm cup of tea. They’re great for sharing at holiday parties or packing in lunchboxes when you want a little autumn comfort away from home. If you have leftover pumpkin or just love pumpkin pie, this cookie recipe is a cozy little twist you’ll want to come back to again and again.
Key Ingredients & Substitutions for Pumpkin Pie Cookies
Pumpkin Puree: Use pure canned pumpkin, not pumpkin pie filling, to keep control over sweetness and spices. If you prefer fresh, cook and mash your own pumpkin but drain excess water for best texture.
Ginger Snap Cookies: These provide a crisp, spicy base that pairs perfectly with smooth pumpkin. If ginger snaps are hard to find, gingersnap-style cookies or even molasses cookies work well.
Spices: Cinnamon, ginger, nutmeg, and cloves create that classic pumpkin pie flavor. Feel free to adjust spice amounts based on your taste—more cinnamon or less cloves can tailor it to your liking.
Whipped Cream: Adds creaminess that balances the spices. Use canned or fresh whipped cream. For a dairy-free option, coconut whipped cream is a tasty substitute.
How Do You Get the Pumpkin Filling Smooth and Set without Making Cookies Soggy?
Mix your pumpkin and spices well to ensure an even flavor. The filling should be thick but smooth—too thin means it could soften the cookies too much.
- Use cool pumpkin puree straight from the can and mix thoroughly with sugar and spices to get a creamy texture.
- Chill the cookies after adding the filling to help it firm up. This makes it easier to eat and keeps the base crisp.
- Dollop or lightly spread the filling on the ginger snaps—don’t overload to prevent sogginess.
- Serve cookies chilled or at room temperature but avoid long sitting times to maintain texture.
Following these tips will help you enjoy pumpkin pie flavors with a nice balance between creamy filling and crisp cookie every time.
Equipment You’ll Need
- Mixing bowl – perfect for combining the pumpkin and spices smoothly.
- Spoon or small spatula – to spread or dollop the pumpkin filling onto the cookies easily.
- Baking sheet or serving platter – to arrange the cookies while chilling or serving.
- Measuring spoons – for accurate spice and vanilla measurements to get the classic pumpkin pie flavor right.
- Whisk or fork – to mix the pumpkin puree and sugar until creamy.
Flavor Variations & Add-Ins
- Try using molasses cookies instead of ginger snaps for a richer, deeper spice taste.
- Add a pinch of cardamom or allspice to the pumpkin mixture to give the cookies a warm, exotic twist.
- Top with a sprinkle of chopped toasted pecans or walnuts for a nice crunch contrast.
- Swap whipped cream topping for a cream cheese frosting dollop to echo traditional pumpkin pie flavors.
How to Make Pumpkin Pie Cookies
Ingredients You’ll Need:
For the Pumpkin Filling:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
For the Cookies:
- 1 package (about 16 ounces) ginger snap cookies (store-bought or homemade)
For Topping:
- Whipped cream or canned whipped topping
- Powdered sugar, for dusting
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and an additional 30 minutes for chilling the cookies so the pumpkin filling can set properly. No baking required if you use pre-made ginger snaps!
Step-by-Step Instructions:
1. Make the Spiced Pumpkin Filling:
In a medium-sized bowl, combine the canned pumpkin puree with granulated sugar, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract. Stir everything well until smooth and fully mixed.
2. Assemble the Cookies:
Place the ginger snap cookies on a serving plate or tray. Using a spoon or piping bag, add about one teaspoon of the pumpkin filling onto the center of each cookie. Spread the filling gently but leave the cookie edges showing to keep a nice border.
3. Chill to Set:
Put the pumpkin-covered cookies in the refrigerator for at least 30 minutes. This helps the filling firm up so it holds its shape when you eat the cookies.
4. Add Whipped Topping and Finish:
Right before serving, add a dollop or swirl of whipped cream on top of each cookie. Lightly sprinkle powdered sugar and a pinch of cinnamon over the cookies to add a festive touch.
5. Serve and Enjoy:
Enjoy these pumpkin pie cookies chilled or at room temperature. They’re a delightful, no-bake treat that tastes just like pumpkin pie in cookie form, perfect for fall gatherings or anytime you want a cozy seasonal snack!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! Just cook and mash fresh pumpkin until smooth, then drain any excess liquid to prevent the filling from becoming too watery. This helps keep the cookie topping nice and firm.
How Long Can I Store Pumpkin Pie Cookies?
Store the cookies in an airtight container in the refrigerator for up to 3 days. The pumpkin filling may soften the cookie slightly over time, so it’s best to enjoy them within a couple of days for optimal texture.
Can I Make These Cookies Ahead of Time?
Absolutely! Prepare and assemble the cookies a day ahead, then cover and refrigerate. Add the whipped cream topping just before serving to keep it fresh and fluffy.
What Can I Substitute for Ginger Snap Cookies?
If you can’t find ginger snaps, molasses cookies or spiced cookies with similar flavors work well as a base for the pumpkin filling.
