Pumpkin Pie Sugar Cookies

this recipe

Introduction for Pumpkin Pie Sugar Cookies

Did you know that Americans consume over 50 million pumpkin pies during the Thanksgiving season alone? But what if you could enjoy those same beloved flavors in a more portable, shareable form? These Pumpkin Pie Sugar Cookies transform the classic Thanksgiving dessert into adorable, bite-sized treats that combine the buttery texture of sugar cookies with the warm, spiced flavors of traditional pumpkin pie. Perfect for holiday gatherings, these Pumpkin Pie Sugar Cookies offer a creative twist that will delight both traditionalists and those seeking something new on their dessert table.

Ingredients List for Pumpkin Pie Sugar Cookies

For the Sugar Cookie Base:

• 2½ cups all-purpose flour (substitute with 1:1 gluten-free flour blend if needed)
• 1 cup unsalted butter, softened to room temperature
• 1 cup granulated sugar
• 1 large egg, at room temperature
• 2 teaspoons vanilla extract
• ½ teaspoon almond extract (optional but adds depth)
• ½ teaspoon baking powder
• ¼ teaspoon salt

For the Pumpkin Pie Filling:

• ⅓ cup pumpkin puree (not pumpkin pie filling)
• 2 tablespoons cream cheese, softened
• 3 tablespoons powdered sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground ginger
• Pinch of ground cloves

For the Decoration:

• ½ cup powdered sugar for dusting
• 2 tablespoons mini chocolate chips for “seeds” (optional)
• Whipped cream for serving (optional)

Timing for Pumpkin Pie Sugar Cookies

• Preparation Time: 30 minutes (includes making dough and filling)
• Chilling Time: 1 hour (30% less than traditional sugar cookie recipes)
• Baking Time: 10-12 minutes
• Cooling Time: 15 minutes
• Total Time: 1 hour 55 minutes

Step-by-Step Instructions for Pumpkin Pie Sugar Cookies

Step 1: Prepare the Sugar Cookie Dough

Start by creaming together the softened butter and sugar in a large bowl until light and fluffy, about 3-4 minutes. This aeration process is crucial for creating that perfect tender-crisp cookie texture. Add the egg, vanilla extract, and almond extract (if using), then beat until well combined. In a separate bowl, whisk together the flour, baking powder, and salt, then gradually add to the wet ingredients, mixing just until incorporated. Over-mixing at this stage can develop too much gluten, resulting in tough cookies.

Step 2: Chill the Dough

Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour. This resting period allows the flour to fully hydrate and the butter to firm up, preventing your cookies from spreading too much during baking. If you’re short on time, 30 minutes in the freezer works as a quick alternative, though the texture may be slightly different.

Step 3: Prepare the Pumpkin Filling

While the dough chills, combine the pumpkin puree, softened cream cheese, powdered sugar, and spices in a small bowl. Mix until smooth and well-incorporated. The cream cheese adds a tangy richness that balances the sweetness and complements the warm spices. Cover and refrigerate the filling until ready to use – cold filling is easier to work with and less likely to run.

Step 4: Shape the Cookies

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Remove the chilled dough from the refrigerator and roll it out on a lightly floured surface to about ¼-inch thickness. Using a 3-inch round cookie cutter, cut out circles and transfer them to the prepared baking sheets, spacing them about 2 inches apart.

Step 5: Create the “Pie Crust” Edge

To create the pie crust appearance, use a small knife to make gentle indentations around the edges of each cookie, mimicking a crimped pie crust. Alternatively, press the tines of a fork around the perimeter for a simpler decorative edge. Then, use your thumb or the back of a measuring teaspoon to make a shallow depression in the center of each cookie, leaving about a ½-inch border around the edge.

Step 6: Add the Filling and Bake

Carefully spoon about 1-1½ teaspoons of the pumpkin filling into the center depression of each cookie. Don’t overfill, as the filling may bubble and overflow during baking. Bake for 10-12 minutes, or until the edges of the cookies are just beginning to turn golden. The centers will still look slightly soft but will firm up as they cool.

Step 7: Cool and Decorate

Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Once cooled, dust lightly with powdered sugar to create a “whipped cream” effect, and if desired, place a few mini chocolate chips in the center of each cookie to resemble pumpkin seeds. For an extra special touch, add a tiny dollop of real whipped cream just before serving.

Nutritional Information for Pumpkin Pie Sugar Cookies

Per cookie (based on a yield of 24 cookies):

• Calories: 145
• Total Fat: 7g
• Saturated Fat: 4.5g
• Cholesterol: 22mg
• Sodium: 30mg
• Total Carbohydrates: 19g
• Dietary Fiber: 0.5g
• Sugars: 10g
• Protein: 1.5g

Healthier Alternatives for Pumpkin Pie Sugar Cookies

For a lighter version of these delightful treats, consider these modifications:

• Substitute half the all-purpose flour with whole wheat pastry flour for added fiber
• Reduce sugar to ¾ cup and add 2 tablespoons of honey for natural sweetness
• Use coconut oil instead of butter for a dairy-free option (use ¾ cup solid coconut oil)
• For a lower-carb version, try almond flour in place of all-purpose (note: texture will be different)
• Increase the pumpkin and decrease the cream cheese for a filling with fewer calories
• Use monk fruit sweetener or erythritol instead of powdered sugar for a sugar-free option

Serving Suggestions for Pumpkin Pie Sugar Cookies

These versatile treats shine in multiple settings:

• Arrange on a tiered dessert stand with other Thanksgiving miniatures for an impressive display
• Package in decorative cellophane bags tied with raffia for a thoughtful hostess gift
• Serve alongside hot apple cider or spiced chai for a cozy fall gathering
• Create a DIY cookie bar where guests can add their own toppings (whipped cream, cinnamon dust, caramel drizzle)
• Use as festive place card holders by attaching a small name tag to a toothpick inserted into each cookie
• Stack them in alternating layers with pumpkin mousse for a show-stopping trifle

Common Mistakes to Avoid for Pumpkin Pie Sugar Cookies

1. Skipping the chilling step: According to baking science, chilled cookie dough spreads 30% less during baking, ensuring your cookies maintain their shape.
2. Overfilling the cookies: Keep the pumpkin filling level with or slightly below the rim of the depression to prevent messy overflow.
3. Rolling the dough too thin: Cookies less than ¼-inch thick may crack or break when handling.
4. Not properly softening the butter: Cold butter creates a tough dough, while melted butter results in flat cookies.
5. Using pumpkin pie filling instead of pure pumpkin: The pre-sweetened pie filling can make your cookies overly sweet and affect consistency.
6. Overbaking: Remove cookies when edges are just golden – they continue cooking on the hot baking sheet.

Storing Tips for Pumpkin Pie Sugar Cookies

• Store cookies in an airtight container at room temperature for up to 3 days.
• For longer storage, refrigerate for up to a week – the filling contains cream cheese, which requires refrigeration for food safety.
• Freeze unfilled cookie bases for up to 3 months; thaw and add filling before serving.
• Layer cookies between sheets of parchment paper to prevent sticking.
• Add a slice of bread to the storage container to maintain moisture and prevent cookies from hardening.
• If cookies soften too much, refresh them in a 300°F oven for 3-5 minutes, then cool completely.

Conclusion for Pumpkin Pie Sugar Cookies

These Pumpkin Pie Sugar Cookies offer the perfect balance between traditional Thanksgiving flavors and innovative presentation. They deliver all the comfort of classic pumpkin pie in a handheld, shareable format that’s sure to become a new holiday tradition. Whether you’re looking to impress guests, contribute something special to a potluck, or simply enjoy the flavors of fall in a new way, these cookies are an ideal choice. We’d love to see your creations! Share photos of your Pumpkin Pie Sugar Cookies on social media and tag us, or leave a comment below describing your experience and any creative variations you tried.

FAQs for Pumpkin Pie Sugar Cookies

Can I make these cookies ahead of time for Thanksgiving?
Yes! The unfilled cookie bases can be made up to 3 days in advance and stored in an airtight container. Add the filling on the day of serving for best results, or up to 24 hours before if refrigerated.

My dough seems too sticky to work with. What should I do?
If your dough is sticky, add 1-2 tablespoons of flour at a time until it reaches a workable consistency, or chill for an additional 30 minutes. Ambient humidity can significantly affect dough texture.

Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s not recommended, as pie filling is already sweetened and spiced, which would throw off the balance of flavors in this recipe. Pure pumpkin puree gives you better control over the final taste.

How do I prevent my cookies from spreading too much?
Ensure your dough is properly chilled, your butter isn’t too warm, and your baking sheets are cool before placing the next batch. Using parchment paper rather than greasing the sheets also helps prevent spreading.

Are these cookies suitable for freezing?
The unfilled cookie bases freeze beautifully for up to 3 months. The filled cookies can be frozen for up to 1 month, though the texture of the filling may change slightly upon thawing.

Pumpkin Pie Sugar Cookies

These Pumpkin Pie Sugar Cookies transform the classic Thanksgiving dessert into adorable, bite-sized treats that combine the buttery texture of sugar cookies with the warm, spiced flavors of traditional pumpkin pie. Perfect for holiday gatherings!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 12 minutes mins

Chilling Time 1 hour hr

Total Time 1 hour hr 55 minutes mins

Course Dessert

Cuisine American

Servings 24 cookies

Calories 145 kcal

Equipment

• Baking Sheets
• Parchment Paper
• Mixing Bowls
• Electric Mixer
• 3-inch Round Cookie Cutter
• Cooling Rack

Ingredients

  

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For the Sugar Cookie Base

• 2½ cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
• 1 cup unsalted butter softened to room temperature
• 1 cup granulated sugar
• 1 large egg at room temperature
• 2 teaspoons vanilla extract
• ½ teaspoon almond extract optional but adds depth
• ½ teaspoon baking powder
• ¼ teaspoon salt

For the Pumpkin Pie Filling

• ⅓ cup pumpkin puree not pumpkin pie filling
• 2 tablespoons cream cheese softened
• 3 tablespoons powdered sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground ginger
• 1 pinch ground cloves

For the Decoration

• ½ cup powdered sugar for dusting
• 2 tablespoons mini chocolate chips for "seeds" (optional)
• whipped cream for serving (optional)

Instructions

 

• Cream together the softened butter and sugar in a large bowl until light and fluffy, about 3-4 minutes.
• Add the egg, vanilla extract, and almond extract (if using), then beat until well combined.
• In a separate bowl, whisk together the flour, baking powder, and salt, then gradually add to the wet ingredients, mixing just until incorporated.
• Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
• While the dough chills, combine the pumpkin puree, softened cream cheese, powdered sugar, and spices in a small bowl. Mix until smooth and well-incorporated. Cover and refrigerate until ready to use.
• Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
• Remove the chilled dough from the refrigerator and roll it out on a lightly floured surface to about ¼-inch thickness.
• Using a 3-inch round cookie cutter, cut out circles and transfer them to the prepared baking sheets, spacing them about 2 inches apart.
• Use a small knife to make gentle indentations around the edges of each cookie, mimicking a crimped pie crust.
• Use your thumb or the back of a measuring teaspoon to make a shallow depression in the center of each cookie, leaving about a ½-inch border around the edge.
• Carefully spoon about 1-1½ teaspoons of the pumpkin filling into the center depression of each cookie.
• Bake for 10-12 minutes, or until the edges of the cookies are just beginning to turn golden.
• Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
• Once cooled, dust lightly with powdered sugar, and if desired, place a few mini chocolate chips in the center of each cookie to resemble pumpkin seeds.
• For an extra special touch, add a tiny dollop of real whipped cream just before serving.

Notes

These cookies can be made ahead: unfilled cookie bases can be made up to 3 days in advance and stored in an airtight container. Add the filling on the day of serving for best results, or up to 24 hours before if refrigerated.

Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week since the filling contains cream cheese.

For a healthier version, try substituting half the all-purpose flour with whole wheat pastry flour, reducing sugar to ¾ cup, or using coconut oil instead of butter.

Nutrition

Calories: 145kcalCarbohydrates: 19gProtein: 1.5gFat: 7gSaturated Fat: 4.5gCholesterol: 22mgSodium: 30mgFiber: 0.5gSugar: 10g

Keyword Pumpkin, Cookies, Thanksgiving, Holiday Baking, Sugar Cookies, Pumpkin Pie

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