Pumpkin Pie Cookies

Pumpkin Pie Cookies are the perfect fall dessert! If you are thinking to yourself, what I can make for thanksgiving that I know everyone will enjoy? This is the recipe that you need!

side view vertical image of three pumpkin thumbprint cookies on a white plate

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While pumpkin recipes are most popular for fall and the holidays, I don’t know about you but I love pumpkin recipes year-round and this recipe is the best pumpkin pie cookies recipe that I’ve ever tried!

These cookies were inspired by my need to use up some leftover pumpkin pie filling. I wanted to find a creative use for it, and these leftover pumpkin pie filling cookies were just what I needed!

Pumpkin Thumbprint Cookies

Pumpkin is full of health benefits and flavorful. Did you know that pumpkins are full of antioxidants? If you are looking for an excuse to eat pumpkin, well I can’t think of a better one!

Side view of pumpkin two pumpkin pie cookies on a white plate

Why I love this recipe

  • Easy to make
  • Delicious and flavorful
  • Looks beautiful on a dessert table
  • Great way to use up leftover pumpkin pie filling

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
  • oil
  • pumpkin puree
  • granulated sugar
  • powdered sugar
  • vanilla extract
  • eggs
  • all purpose flour
  • pumpkin pie spice
  • ground cinnamon
  • baking soda
  • cream of tartar
  • salt
  • ground ginger
  • ground cloves
  • milk
  • heavy whipping cream
  • vanilla extract
  • frozen pie shell
  • water

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.

scoops of pumpkin cookie dough on a baking sheet lined with a baking mat

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.

Pumpkin pie cookie dough on a baking sheet and filled with pumpkin pie filling

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.

horizontal image of three pumpkin pie cookies on a white page topped with whipped cream

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

Storage

Store leftover Pumpkin Thumbprint cookies in an airtight container on the counter for up to five days. Just be sure to make sure that you do not top the cookies that you are planning to store with whipped cream. Whipped cream will make these cookies soggy.

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 to make these cookies, skip the ingredients and steps to make pumpkin pie filling.

close up image of pumpkin pie cookies that are glazed.

FAQ

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

Can I freeze these cookies?

Yes, Pumpkin Pie Cookies can be frozen for up to two months. Just keep in mind that you don’t want to freeze your cookies garnished.

Can I make these cookies ahead?

Yes, these cookies are so easy to make ahead. I don’t recommend making them more than 24 hours ahead.

What can I use instead of a piping bag?

If you don’t have a piping bag, use a plastic storage bag or making a piping bag out of aluminum foil.

More Pumpkin Recipes

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

Pumpkin Pie Cupcakes

Want to make this delicious recipe? Print the recipe card below, or toggle on Cook Mode to prevent your screen from going dark. Not ready to cook this recipe yet? Pin this recipe so you can find it later.

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Pumpkin Pie Cookies

These Pumpkin Pie Cookies are so festive and delicoius. This twist on a pumpkin thumbprint cookie will be a hit with the entire family.
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Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 15 minutes
Cooling Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 36 Cookies
Calories: 242kcal
Author: Wendy

Equipment

  • 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

Ingredients

Cookies

  • ยฝ Cup sweet cream butter room temp ยฝ C canola oil
  • ยฝ Cup pure pumpkin puree
  • 1 Cup white sugar
  • ยฝ Cup powdered sugar
  • ยฝ teaspoon pure vanilla extract
  • 2 eggs large
  • 4 Cup all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ยผ teaspoon baking soda
  • ยผ teaspoon cream of tartar
  • ยผ teaspoon salt

Pumpkin Pie Filling

  • ยพ Cup white sugar
  • 1 teaspoon ground cinnamon
  • ยฝ teaspoon salt
  • ยฝ teaspoon ground ginger
  • ยผ teaspoon ground cloves
  • 2 eggs large
  • 15 ounces Pure Pumpkin
  • 12 ounces evaporated milk

Glaze

  • 1 Cup powdered sugar
  • 3 tablespoon whole milk
  • ยผ teaspoon pumpkin pie spice

Whipped Cream

  • 2 Cups heavy whipping cream
  • ยฝ Cup powdered sugar
  • 1 teaspoon pure vanilla extract

Garnish

  • 1 small frozen pie shell
  • ยผ Cup white sugar
  • 1 teaspoon ground cinnamon
  • 1 egg
  • 2 tablespoon water

Instructions

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 tablespoon of dough onto the cookie sheet
  • Using the back of the tablespoon or your thumb, make a indent into the center of the cookie

Pumpkin Filling

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

Garnish

  • Unroll the pie crust onto a cutting board and cut out mini leaves and place 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 to cool

Glaze

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

Whipped Cream

  • 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 place a leaf onto the whipped cream Enjoy!

Notes

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 to make these cookies, skip the ingredients and steps to make pumpkin pie filling.

Disclaimer:

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Serving: 1Cookie | Calories: 242kcal | Carbohydrates: 34g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 127mg | Potassium: 107mg | Fiber: 1g | Sugar: 19g | Vitamin A: 2699IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg
horizontal image of three pumpkin cookies that are topped and glazed on a white plate.

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