I truly love all things pumpkin! From the smell of Pumpkin Desserts baking in the oven to the spiced creamy filling in pumpkin pie, it all just warms me from the inside out!
As much as I love pumpkin pie, it’s not something I can just grab for a snack or serve at a fall party. I’ve made Pecan Pie Cookies before with amazing results… so I thought, why not pumpkin!
Pumpkin Pie Cookies have all of the yummy flavor of pumpkin pie in a little hand held bite! Creamy spiced filling in a delicious little crust! I topped these with whipped cream but I’ve also topped them with caramel for an amazing treat too! If adding whipped cream or whipped topping, I’d recommend adding it as you are serving and not beforehand.
I used a 3″ round cookie cutter for my circles giving me 12 circles. If your cookie cutter is a little bit smaller or larger, it should still work just fine, you may have a little bit extra or a little bit less filling and may need to adjust the baking time by about a minute or 2. You are just looking for a lightly browned crust. The filling is slightly thicker than a typical pumpkin pie filling keeping it from leaking out the sides but the result is just as moist and delicious as any pumpkin pie you’ve ever had!
Favorite Pumpkin Desserts
- Pumpkin Chocolate Chip Cookies
- Fluffy Pumpkin Dip
- Pumpkin Crunch Cake
- Chocolate Chip Pumpkin Cake
- Easy Pumpkin Bars
Items You’ll Need For This Recipe
* Canned Pumpkin * Round Cookie Cutter * Parchment Paper *
Pumpkin Pie Cookies
- ¾ cup canned pumpkin
- ⅓ cup brown sugar
- 1 egg yolk
- 2 ounces cream cheese softened (not spreadable)
- 1 tablespoon flour
- 1 tablespoon cream
- ½ teaspoon pumpkin pie spice
- 1 single pie crust refrigerated or homemade
- Preheat oven to 425°F.
- Place pumpkin in a strainer lined with paper towel.
- In a small bowl beat together brown sugar, egg yolk, cream cheese, flour, cream and pumpkin pie spice.
- Lift paper towel and give the pumpkin a very gentle squeeze to remove some of the liquid (don’t worry if the paper towel breaks and you don’t squeeze much). Add pumpkin to the brown sugar mixture and stir until combined.
- Unroll (or roll out) your dough. Using a 3″ cookie cutter, cut 12 circles. Place on a parchment-lined pan and gently fold the edges up (approx. ⅛″) on each circle.
- Divide pumpkin filling over the mini crusts and smooth the top. Bake 12-14 minutes or until crust is lightly browned.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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More Recipes You’ll Love
* Pecan Pie Cookies * Pumpkin Pie Crescents * Pumpkin Pie Crunch *
My teen son requests these every fall! Thank you for sharing! We enjoy them!
You’re so welcome!
Hi! These look perfect for Thanksgiving along with your pecan pie cookies. If I made them 2 days before would the crust get soggy? I’m worried they might turn to mush sitting out with a “wet” filling. Would this be an issue with the pecan pie cookies too? Any thoughts on best method for storage would be appreciated.
We have made these ahead of time and they didn’t turn soggy. The filling is quite thin.
I would not storing them in a sealed container, I would suggest just lightly covering them.
What kind of cream do you use?
I use a light coffee cream, about 10-12% MF
I am looking forward to trying all three of these great sounding recipes and looking great as well. Thanks, Jo
For something really good, instead of the milk, use coconut cream
Yummy idea, thank you for sharing!
If I make these one day ahead of time, can I just leave them out or should they be refrigerated?
I leave them out.
I love Pumpkin Pie so I know I would love these. Thanks for the recipe.
It calls for cream in the ingredients is this heavy whipping cream or something different
Yes, heavy cream is perfect in this recipe.
I’d love to include these in a care package for my brother. Think they’d hold up to a 2-3 day postal journey unrefrigerated? Thanks! They look delicious!
I haven’t tried shipping these so I can’t say for sure how well they would travel. I do think they would be fine unrefrigerated however it is the journey that would concern me.
These look fabulous. Can they be made ahead of time?
I have made them a couple of days ahead of time but I haven’t tried freezing them.
do you use canned pumpkin purée or canned pumpkin pie filling????
Canned Pumpkin Puree
These are genius! I think my eyes popped out of my head just a bit when I clicked through and saw the photos! Oh my gosh – we’re not just talking cookies flavored like pumpkin pies! No, no! These are really and truly, darling little portable pies! Such great idea! Definitely pinning these cookies to share! :D
A pie in a cookie? Man I have been missing out! Looks great!
These are absolutely perfect for fall! I can’t wait to try them!
These are literally pumpkin pie cookies!!!!!! I thought it was just going to be cookies that tasted like pumpkin – way to go!!
Recipe looks yummy! You
Eeek! I am not sure if I am ready for fall food but these cookies look so tempting! Pinning!
I am so excited for pumpkin season!! Loving these cookies!!
Grab and go PUMPKIN cookies?? YES!! Now I am even MORE excited for pumpkin season!!