Thanksgiving baking always brings back memories of being in the kitchen with my aunt, who insisted on baking everything from scratch, especially the pies. But when I moved into my own place and started hosting Friendsgiving, I quickly learned that not everyone has time (or fridge space) for multiple full-sized pies. That’s when these pumpkin pie cookies came into play. They’ve got all the cozy spices and smooth pumpkin filling of traditional pie, just in a bite-sized, buttery cookie form.
Honestly, these are the cookies that disappear first at any fall gathering. They’re soft in the center, have golden, slightly crisp edges, and carry that perfect balance of sweet and spiced. You still get that familiar pumpkin custard flavor, but with a handheld twist that requires zero forks or plates. Win-win.
I like to use refrigerated pie crusts for ease (especially during holiday chaos), but if you’re in the mood, you can totally use a homemade version. The filling is a simplified pumpkin pie custard: pumpkin purée, brown sugar, egg yolk, vanilla, and the usual spice suspects, cinnamon, ginger, and nutmeg. Once baked into little rounds of flaky crust, the result is a soft, chewy, spiced cookie with a golden edge and a velvety pumpkin center.
They’re also incredibly easy to prep ahead. I usually bake a batch the night before Thanksgiving, then store them in an airtight container. You can even make them part of a dessert board alongside my Banana Chocolate Chip Cookies and Chocolate Chip Rice Krispie Cookies. The color, texture, and flavors together feel like fall in every bite.
If you’re looking for something new this season that feels nostalgic but fresh, these pumpkin pie cookies are your answer. They’re simple enough for a weekday treat but special enough for your holiday table. And let’s be real: your guests will be talking about them long after the last slice of pie is gone.
Pumpkin Pie Cookies Recipe
Prep Time: 20 minutes
Cook Time: 12–14 minutes
Yields: 18–20 cookies
Ingredients
For the crust
- 1 package refrigerated pie crusts (or homemade, if preferred)
For the filling
- 3/4 cup pumpkin purée (not pumpkin pie mix)
- 1/4 cup light brown sugar
- 1 egg yolk
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp nutmeg
- Pinch of salt
- 1/2 tsp vanilla extract
Optional toppings
- Whipped cream
- Cinnamon sugar
- Crushed graham crackers
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare the crust: Roll out the pie dough slightly and use a 3-inch cookie or biscuit cutter to cut out rounds. Place them on the baking sheet.
- Make the filling: In a small bowl, whisk together pumpkin, brown sugar, egg yolk, spices, salt, and vanilla until smooth.
- Fill the cookies: Place about 1 teaspoon of filling in the center of each dough circle. Gently spread it out, leaving a small border around the edges.
- Bake for 12–14 minutes or until the crust edges are golden and the filling looks set.
- Cool completely on a wire rack. Top with whipped cream or cinnamon sugar if desired.
These pumpkin pie cookies are buttery, warmly spiced, and downright addicting. Whether you serve them as part of your Thanksgiving spread or just keep a few on hand for a cozy afternoon snack, they’ll deliver fall flavor in every bite.