Pumpkin Pie Cookies Recipe

Pumpkin pie cookies are buttery sugar cookies with real pumpkin pie filling.  An easy 30-minute recipe for pumpkin pie cookies without chilling. Small pumpkin cookies are a fun twist on pumpkin pie. 

-1 cup unsalted butter -1 cup granulated sugar -1 teaspoon vanilla extract -1 large egg yolk -2¼ cups all purpose flour -½ teaspoon salt -4 oz. cream cheese -½ cup canned pumpkin puree -½ cup granulated sugar -1 teaspoon pumpkin pie spice -1 teaspoon  vanilla extract


Heat oven to 350 F (177 C). Grease a 12-cup muffin pan.  Cut pieces of parchment paper long enough to cover the bottom of a muffin cup and extend up the sides.   


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These small “slings” help remove cookie cups from pans.  Cream room-temperature butter and sugar with a stand mixer with paddle attachment or electric hand mixer with beaters until light and fluffy.   

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This takes 3–4 minutes at medium speed.  Add egg yolk and vanilla essence and mix well. Mix flour and salt into wet ingredients until just mixed.  

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Heat oven to 375 F (190 C). Lightly butter a 24-cup mini muffin pan. Mix flour, baking powder, baking soda, and salt in a bowl. 

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Scoop Use a big cookie scoop to fill each muffin cup with 3 teaspoons sugar cookie dough. While cookies bake, make pumpkin pie filling. Remove muffin pan from oven after 10 minutes.  

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Mix cream cheese, pumpkin puree, granulated sugar, ground cinnamon or pumpkin pie spice, and vanilla essence in a clean bowl on low until smooth.  

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