These Pumpkin Pie Sugar Cookies are the BEST! Soft and tasty, they have a perfect cookie-to-pumpkin flavor ratio in every bite!
With a vanilla sugar cookie base and genuine pumpkin pie filling, these cookies make adorable mini pumpkin pies that will look amazing on your dessert table.
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Pumpkin Pie is a classic American dessert during the holiday season. Go to any Thanksgiving or Christmas celebration, and you're guaranteed to be offered some kind of pumpkin pie!
With this recipe, you can enjoy pumpkin pie in this cute cookie version.
These mini pumpkin pies, topped with a warming spiced pumpkin pie filling, are the perfect cookie for the cold weather. Finish them with a dollop of frosting for an extra special treat, and they're the perfect sweet treat for Thanksgiving!
These cookies are a pumpkin pie lovers' dream cookie, but you don't have to love pumpkin pie to love them. They are always a hit with my family and friends, so they're perfect for adding to your holiday cookie trays!
If you're looking for more inspiration for your cookie creations during the holidays, check out these easy recipes for Gingerbread Crinkle Cookies, these delicious White Chocolate Chip Cranberry Macadamia Nut Cookies or these super fun Reindeer Nutter Butter Cookies!
Wet Ingredients. Butter, Vanilla Extract, Egg, Vegetable Oil, Cream Cheese, Canned Pumpkin
Dry Ingredients. All Purpose Flour, Granulated White Sugar, Powdered Sugar, Baking Soda, Salt, Cream of Tartar, Cinnamon and Ginger
Topping. Frosting or Whipping Cream
How to Make Mini Pumpkin Pie Sugar Cookies
Sugar Cookie Base
Firstly, you'll want to preheat your oven to 350 F degrees. Then, prepare your cookie sheet or muffin top pan if you're using one.
If you're using a cookie sheet, you can line it with parchment paper or a silicone mat. To use a muffin top pan (or even a muffin tin if you have one), lightly grease it with cooking spray or a bit of butter.
Make the sugar cookies by creaming together the softened Butter and Granulated Sugar until light and fluffy. It's best to make the dough in a large bowl with a hand mixer, or a standing electric mixer on medium speed.
Next, add the Egg and Vanilla Extract to the creamed butter mixture and continue to mix until fully combined.
Drizzle the Vegetable Oil into the butter mixture and carefully add the Powdered Sugar. Make sure to scrape the sides of the bowl as needed to include all the ingredients. Cream together until fully combined and fluffy.
Then, mix Flour, Baking Soda, and Cream of Tarter into the large bowl with the other ingredients. Be careful not to overmix.
Now that you have the cookie dough, you need to make cookies! Use a Medium #50 Cookie Scoop to place 1 scoop of cookie dough in each muffin top well. Add a second, smaller scoop of cookie dough on top (small size #60), or just eyeball a smaller scoop.
Make a pie-like cookie crust by using the bottom of a glass or measuring cup that has been dipped in Sugar and press the cookie dough down flat.
The edges will crackle and create a well in each cookie where you're going to spoon the pie filling.
Make sure that the glass or cup that you use for flattening the cookie is small enough to leave a decent-sized rim on the edge of the cookie so that it looks like a homemade pie crust!
I'm using a Muffin Top Pan here, but you can make these on a baking sheet without the pan.
Make your mini pumpkin pie sugar cookies by spooning the pumpkin pie filling into the wells of the cookies before baking.
Pumpkin Pie Cookie Filling
Make the pumpkin pie filling by combining softened Cream Cheese, Pumpkin Puree, Sugar, and Spices together in a medium bowl. Mix it together until fully combined.
Use 2 tablespoons of filling inside each cookie, and make sure you spread it evenly to the edge.
Bake for 8-10 minutes at 350 degrees F. The edges of the cookies will be lightly golden when done.
Allow the cookies to cool in the pan for a couple of minutes before moving them to a wire rack to cool completely.
Add a dollop of vanilla or spiced frosting, whipping cream, or cream cheese to the top of the cookies for an extra special finish that makes them look even more like mini pumpkin pies!
Store cookies, once they have completely cooled, in an airtight container in the refrigerator for up to 7 days. Cookies are best if enjoyed within 2-3 days.
You can freeze these cookies without the pumpkin pie filling for up to 3 months. Put parchment paper between each cookie to prevent sticking, wrap them tightly in plastic wrap, and store them in a freezer-safe bag or container in the freezer.
You can make these Pumpkin Pie Cookies ahead of time for a quick and easy dessert by making the pumpkin filling and cookie bases, and freezing them separately. Freeze the pumpkin pie filling in a freezer-safe container, or a freezer Ziploc bag making it as flat as possible for easy storage. Freeze for up to 3 months. Simply defrost thoroughly before adding to your cookies.
Substitutions & Variations
- Use Pumpkin Pie Spice instead of the mixes of spices if you have it to hand.
- The best toppings for these cookies are frosting or whipped cream. Try some of this Pumpkin Fluff on top for something a bit different!
- Instead of making balls of cookie dough, roll it out and use a triangle cookie cutter to make triangle cookies and decorate them to look like Mini Pumpkin Pie Slices.
What makes a good cookie? Does it have a soft center, crispy edges, and chewy? Each of these makes a great quality cookie. To make perfect cookies every time here are some pro tips.
To find out more, check out my Pro Tips Guide for making the best cookies!
Baking is a science and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available make sure to stir and lift ingredients before scooping them into a measuring cup.
Using a cookie scoop keeps each ball of cookie dough the same size which is essential for baking. I have used a medium cookie scoop in these photos.
Your cookie sheet can usually be ungreased. I like to use Parchment Paper liners or a Silicone Mat for easy cleanup. For muffin top, use a muffin top pan to create these mini pie shaped cookies.
Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.
Cookies are perfectly baked when edges are set and centers are no longer glossy.
Allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.
- Kitchen Scale. I use this for accuracy in measuring and it's a life saver when it comes to consistent baking
- Wire Rack for cooling cookies. I like to have at least 2 cooling racks
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients
- Cookie Sheet. Most recipes will take 2 batches to bake. It's great to have multiple baking sheets available
- Parchment Paper or Silicone Baking Mat. Line Cookie Sheet with parchment paper for easy clean up and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or ZipLoc Bags work great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with silicone spatula are all helpful
Have you tried these Pumpin Pie Sugar Cookies?
Let me know what you thought of this recipe! Tag @bestcookierecipes on social media so I can see how amazing your creations are! I would also love to read your comments below. Let me know what you thought of these cookies. It really does help!
Other Holiday Cookie Recipes
- Sugar Cookie Bars
- Easy Pumpkin Muffins from Devour Dinner
- Classic Almond Sugar Cookies
- Snowman Double Cookies from Devour Dinner
- Snickerdoodle Sandwiches
- Classic Pecan Bars
Pumpkin Pie Sugar Cookies
- ½ cup Butter Softened
- ½ cup Granulated Sugar 100g
- 1 Egg Large
- ½ teaspoon Vanilla Extract
- ¼ cup Vegetable Oil
- ½ cup Powdered Sugar 65g
- 2 cup All Purpose Flour 240g
- ½ teaspoon Baking Soda
- ½ teaspoon Cream of Tartar
- ½ cup Canned Pumpkin
- ½ cup Cream Cheese 4oz
- ¼ cup Granulated Sugar
- ½ teaspoon Cinnamon
- ¼ teaspoon Ginger, Nutmeg, Clove, OR All Spice
- ½ cup Prepared Frosting or Whipped Cream Garnish
- Preheat Oven to 350 F Degrees.
- In a large mixing bowl, or using a stand mixer on medium speed, cream together softened Butter and Granulated Sugar until light and fluffy.
- Add Egg and Vanilla Extract to the butter mixture and continue to mix together.
- Drizzle Vegetable Oil into the butter mixture and add the Powdered Sugar. Scrape the sides of the bowl as needed to include all ingredients. Cream until fuly combined and fluffy.
- Combine Flour, Baking Soda, and Cream of Tarter. Combine with butter mixture - do not overmix.
- Using a Medium #50 Cookie Scoop place 1 scoop of cookie dough in each muffin top well. Add a second smaller scoop of cookie dough on top (Small size #60) or just eyeball a smaller scoop.
- Using the bottom of a glass or a measuring cup that has been dipped in sugar, press the cookies down flat. The edges will crackle and create a well in each cookie. The sugar on the bottom of the glass helps to prevent glass from sticking.
- Spoon the filling into the wells before baking.
- In a medium bowl combine softened Cream Cheese, Pumpkin Puree, Sugar, and Spices together
- Mix until combined.
- Spoon 2 tablespoons of filling inside each cookie and spread to the edge.
- Bake at 350 F Degree oven for 8-10 minutes. Edges of cookies will be lightly golden when done.
- Allow cookies to cool in the pan for a couple of minutes before moving them to a wire rack to cool completely.
- Top with a dollop of prepared frosting or whipping cream.
- Storage: Store cookies, once they have completely cooled, in an airtight container in the refrigerator for up to 7 days. Cookies are best if enjoyed within 2-3 days.