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

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