1. Can I make Pumpkin Pie Cookies ahead of time?

Absolutely. You can bake the cookie shells up to a day in advance and store them in an airtight container. Add the filling and topping right before serving to keep the cookies fresh and crisp.

2. Can I freeze Pumpkin Pie Cookies?

You can freeze the unfilled cookies for up to two months. Let them thaw at room temperature before adding the pumpkin filling and whipped cream. Avoid freezing filled cookies, as the texture of the cream may change once thawed.

3. How do I keep my Pumpkin Pie Cookies from spreading?

The key is chilling the dough before baking. This firms up the butter and ensures the cookies hold their round shape. Also, be sure not to overmix your dough once the flour is added.

Pumpkin Pie Cookies – The Cozy Shortcut to a Classic Thanksgiving Dessert

Pumpkin Pie Cookies

Print Recipe

Pumpkin Pie Cookies combine the cozy flavors of pumpkin pie with the convenience of a handheld treat. Soft sugar cookies are filled with a creamy, no-bake pumpkin filling and topped with whipped cream for an easy and festive fall dessert.

Author: Benchi
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: 24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

1 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
2 tsp vanilla extract
2 1/2 cups all-purpose flour
1/2 tsp salt
1 cup canned pumpkin puree
1/3 cup brown sugar
1 tsp pumpkin pie spice
1/4 tsp cinnamon
1/4 cup cream cheese, softened
2 tbsp heavy cream
1/2 tsp vanilla extract
Whipped cream (store-bought or homemade)
Optional: pinch of cinnamon or nutmeg for garnish

Instructions

Cream the softened butter and sugar in a large bowl using a mixer on medium speed until light and fluffy, about 2–3 minutes.
Add the egg and vanilla extract and beat until smooth.
In a separate bowl, whisk together flour and salt, then gradually mix into the wet ingredients to form a soft dough.
Cover and refrigerate the dough for 30 minutes.
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Roll dough into 1.5-tablespoon balls, flatten slightly, and press a small well into the center of each ball.
Bake for 10–12 minutes until edges are lightly golden. If centers puff, re-press the wells while warm. Cool completely.
In a medium bowl, beat softened cream cheese until smooth. Add pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, heavy cream, and vanilla extract. Mix until creamy.
Chill the filling for 30 minutes before using.
Spoon or pipe the pumpkin filling into cooled cookie wells. Top with whipped cream and a sprinkle of cinnamon or nutmeg.

Notes

Chill the dough before baking to help cookies maintain their shape.
Fill and top cookies just before serving for the freshest texture.
Unfilled cookies can be made ahead and stored airtight for up to 4 days.
Filled cookies should be refrigerated and enjoyed within 2 days.

Find it online: https://www.cookwithbenchi.com/pumpkin-pie-cookies/