Leftover Pumpkin Pie Filling Cookies

Leftover pumpkin pie filling cookies turn that half can of unbaked filling into soft pumpkin thumbprints. The cookie base stays tender and lightly spiced, and the filling bakes into a silky center. Make them the same week you make the pie, while the filling is still good.

Quick Glance

• 1 hour 45 minutes total, and a full hour of that is cooling
• Uses up leftover pumpkin pie filling instead of letting it go to waste
• Pantry-staple ingredients like butter, sugar, flour, and warm baking spices
• Family friendly, and kids can help press the thumbprint centers
• Quick prep, since the dough comes together in one bowl
• Easy cleanup with one bowl and one baking sheet
• Makes 36 cookies — budget-friendly, uses leftover filling and pantry staples

Ingredients

I know this list seems long, but you should have most of these ingredients already on hand. One quick trip to the grocery store and you are ready to make these delicious pumpkin thumbprint cookies.

• Butter Softened butter creams with the sugars and gives the cookies their rich, tender base.
• Oil A little oil keeps these cookies soft for days instead of drying out overnight.
• Pumpkin puree Use plain puree, not pie filling, so you control the sweetness and spice.
• Granulated sugar Sweetens the dough and helps the edges set with a light crisp.
• Powdered sugar Dissolves smoothly into the dough, the glaze, and the whipped cream topping.
• Vanilla extract Rounds out the warm spices in both the cookie dough and the topping.
• Eggs Bind the dough and give the cookies structure so they hold the thumbprint.
• All purpose flour The base of the dough. Spoon and level it so the cookies stay soft.
• Pumpkin pie spice Does the heavy lifting on flavor without measuring four separate jars.
• Ground cinnamon I add extra cinnamon on top of the pie spice for a warmer finish.
• Baking soda Gives the cookies a gentle lift so they bake up puffy, not flat.
• Cream of tartar This is the trick most recipes skip. It keeps the crumb soft and slightly chewy.
• Salt Balances the sugar and keeps the pumpkin flavor from tasting flat.
• Ground ginger Adds a little warmth and bite behind the cinnamon.
• Ground cloves A small amount goes far and deepens the whole spice blend.
• Milk Thins the glaze to a drizzle and smooths out the pumpkin pie filling.
• Heavy whipping cream Whips into stiff peaks for the topping. Keep it cold straight from the fridge.
• Frozen pie shell Cut into mini leaves for the garnish. It bakes up flaky and looks impressive.
• Water Mixes with egg for the wash that turns the pastry leaves golden.

See the recipe card below for quantities and directions.

Instructions

This may seem like a lot of work to make these Pumpkin Pie Cookies but I promise they are worth the effort. You will be so glad that you made these cookies. Also, you can skip the garnish steps if you would like.

Make the cookies:

Preheat oven to 350 degrees and line two cookie sheets with a silicone mat or parchment paper. Using a large bowl, beat the butter, oil, pumpkin, sugar, powdered sugar, vanilla, and eggs until combined.

In a medium bowl, whisk the flour, pumpkin pie spice, cinnamon, baking soda, cream of tartar, and salt. Gradually beat in the dry ingredients into the wet until combined and a dough forms

Using a small ice cream scooper, or tablespoon, scoop out about 2 tablespoons of dough onto the cookie sheet. Using the back of the tablespoon or your thumb, make an indent into the center of the cookie.

Make the pumpkin pie filling and bake the cookies.

Using a medium bowl, whisk together all ingredients of the pumpkin pie filling until smooth and combined. Scoop into the piping bag and cut the tip off the piping bag.

Pipe the filling into the indents of the cookies. Bake in the oven for 14-16 minutes or until the cookies are baked. Allow the cookies to cool completely.

Garnish the cookies:

Unroll the pie crust onto a cutting board and cut out mini leaves and place them onto the cookie sheet. Make an egg wash and brush the leaves with the egg wash.

Mix the sugar and cinnamon together and sprinkle over the leaves. Bake in the oven for 8-10 minutes or until a golden brown. Allow the leaves to cool completely.

Using a small bowl, whisk the ingredients for the glaze until combined and smooth. Drizzle over the cookies.

Using a medium bowl, beat all whipping cream ingredients together until stiff peaks start to form. Scoop into the piping bag.

Pipe dollops onto the center of the cookies and places a leaf onto the whipped cream.

Substitutions

• Pie Crusts– don’t have a frozen pie crust? Use homemeade or one from the refrigerated section of the grocery store.
• Pumpkin Pie Spice– don’t have pumpkin pie spice on hand? Make your own.

Love pumpkin recipes? Try these pumpkin blondies here.

Equipment

Here is a list of the equipment that you will need to make these fall cookies.

• large disposable piping bag
• Medium piping bag with a star tip 
• Mini leaf cookie cutters
• two cookie sheets
• silicone baking mats or parchment paper
• mixing bowls
• silicone brush
• whisk
• mixer

Tips

Don’t overcrowd your baking pan, you don’t want your cookies to touch when baking.

For best results make sure that your ingredients are room temperature before you start making cookies.

If you are using leftover pumpkin pie filling, skip the filling ingredients and steps in the instructions. This recipe works best with unbaked filling (the raw custard mix you made but did not bake). If your filling is already baked, the texture will be denser — reduce any added sugar by half.

Chill the dough for 20 minutes if your kitchen is warm and the scoops spread.

Press the thumbprint indent deeper than feels right. It shrinks back as the cookies bake.

Let the cookies cool completely before you glaze them. Warm cookies melt the drizzle right off.

Bake one test cookie first. Check the spread and add a spoonful of flour if needed.

Add the whipped cream just before serving. I only top the cookies I am putting out.

Cut the pastry leaves while the crust is still cold so the shapes stay sharp.

FAQ

Do you have questions about this recipe? Here are the answers to the most commonly asked questions.

How to Store and Reheat

• Storage: Keep leftover cookies in an airtight container on the counter for up to five days. Only top with whipped cream the cookies you are serving right away, since it makes them soggy.
• Freezing: Freeze the cookies unglazed and untopped. Set them in a single layer on a sheet pan until firm, then bag them for up to three months. Thaw on the counter, then glaze.
• Reheating: These are good cold, but a warm center is better. Microwave one for 8 to 10 seconds, or set a few on a sheet pan at 300 degrees for 5 minutes. Add the whipped cream after.

More Pumpkin Recipes

Do you love Pumpkin recipes? Here are some of my favorite pumpkin recipes:

• Pumpkin French Toast Casserole
• Instant Pot Reese’s Pumpkin Bundt Cake
• Mini Oreo Pumpkin Cheesecake

Pumpkin Pie Cookies

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