Pumpkin Pie Cookie Bites

Pumpkin pie cookies deliver all the cozy flavors of autumn in a convenient handheld treat that feels festive and comforting at once. These cookies have a buttery cream cheese dough rolled in coarse sugar and are filled with a soft pumpkin pie center. It is a wonderful dessert when you want the taste of classic pie but crave the ease and fun of cookies.

These cookies first made an appearance at my Thanksgiving table to rave reviews. Now I whip up a batch just for the scent alone—it makes the whole house smell like a pie shop.

Ingredients

• All purpose flour: gives the dough structure and helps the cookies hold their shape Look for fresh flour that smells sweet not musty
• Pumpkin spice: adds warmth and familiar pie flavor Use your favorite blend or make your own with cinnamon ginger nutmeg and clove
• Salt: balances sweetness and enhances flavor Choose fine table salt for even mixing
• Cream cheese: adds richness and keeps the cookies soft Use full fat for best results ensure it is fully softened
• Unsalted butter: creates a tender buttery texture Buy good quality European style for flavor if possible let it come to room temperature
• Granulated sugar: sweetens the dough and helps cookies brown Opt for fine grain sugar so it creams smoothly
• Brown sugar: gives a hint of molasses flavor which deepens the cookie’s profile Use fresh soft brown sugar without lumps
• Egg yolk: brings extra richness and helps bind the dough Use large eggs
• Vanilla extract: enhances both cookie and filling Try pure vanilla for a deeper aroma
• Coarse sugar: coats each dough ball for a sparkly crisp edge Demerara or turbinado sugars work well
• Egg: binds the pumpkin filling together Go with room temperature for smoother mixing
• Pumpkin puree: is the star ingredient Use pure pumpkin not pie filling and look for a rich orange hue
• Whole milk: creates a creamy silky pumpkin filling Use whole milk for the best texture
• Whipped cream: adds a touch of decadence on top Optional but highly recommended

Instructions

Preheat and Prep:

Set your oven to three hundred fifty degrees and line your baking sheet with parchment paper This prevents sticking and gives cookies an even bake

Make the Dough:

In a medium bowl whisk together the flour pumpkin spice and salt so the dry ingredients are evenly distributed In a large bowl beat cream cheese butter granulated sugar and brown sugar on medium high speed about three minutes until light and fluffy Scrape down the sides and bottom to catch hidden lumps Add the egg yolk and vanilla mix until just incorporated Gently stir in the flour mixture in three additions Scrape down the bowl and fold everything together so no dry patches remain The dough will feel thick

Prepare the Pumpkin Filling:

In a medium bowl whisk together the egg brown sugar salt pumpkin spice whole milk pumpkin puree and vanilla Whisk until smooth and the sugar dissolves Set aside

Fill the Cookies:

Scoop dough into two tablespoon sized balls Roll each in coarse sugar so every side is coated Place them two inches apart on the prepared cookie sheet Press the center of each with a one tablespoon measuring spoon to make a deep well Spoon one tablespoon of the pumpkin filling into each cookie’s well

Bake:

Bake in the preheated oven for fourteen to seventeen minutes Keep an eye on the bottoms—they should be light golden and the edges set

Cool:

Transfer cookies to a wire rack and let them cool completely If your baking sheet is still hot let it cool before shaping more cookies

Garnish and Serve:

When ready to serve pipe or dollop whipped cream onto each cookie Optionally dust with extra pumpkin spice or cinnamon

Pumpkin puree is my favorite to use here because it lends both moisture and a naturally sweet flavor The smooth texture means the centers come out perfectly creamy With whipped cream on top these cookies always remind me of chilly afternoons spent in the kitchen with my grandmother

Storage Tips

Store these cookies in an airtight container at room temperature for up to three days If you plan longer storage keep them in the fridge to maintain their texture

Ingredient Substitutions

For a gluten free version swap in your favorite gluten free flour blend Dairy free cream cheese and plant based butter also work well Use coconut sugar in place of brown sugar for a slightly caramelized flavor

Serving Suggestions

Serve these cookies with hot coffee chai or a glass of cold milk They also make an adorable addition to holiday trays When I have extra pumpkin filling I swirl it into oatmeal the next morning

Cultural and Historical Note

Pumpkin pie is an American classic that traces its roots to early colonial celebrations Transforming it into cookie form is a playful nod to the original while making it even more accessible and sharable

Seasonal Adaptations

Use sweet potato puree for a southern twist Add ground cardamom for a hint of something new Top each cookie with candied pecans for crunch

Success Stories

My niece now requests these for her autumn birthday every year I have baked them for friends of all ages and they always disappear quickly No matter how many I make there are never leftovers

Freezer Meal Conversion

Shape filled cookies and freeze on the sheet until solid Transfer to a bag and store in the freezer When ready to bake let cookies thaw on a sheet and bake as usual Always bake from chilled for the best edges

These pumpkin pie cookies are cozy, festive, and sure to disappear fast Whether for a holiday or an everyday treat you will love their creamy centers and sparkling edges

Recipe Q&A

→ How do you achieve a creamy pumpkin filling?

Whisk together pumpkin puree, brown sugar, egg, milk, spices, and a splash of vanilla until smooth for a luscious texture.

→ Why use cream cheese in the dough?

Cream cheese adds richness and creates a tender, soft cookie base that complements the spiced filling beautifully.

→ How should the dough be rolled before baking?

Shape the dough into balls, roll them in coarse sugar for crunch, and press a well into each for the pumpkin filling.

→ What’s the best way to serve these treats?

Add a swirl of whipped cream and a sprinkle of pumpkin spice or cinnamon on top for a festive presentation.

→ Can I make these ahead of time?

Yes, allow cookies to cool completely and store in an airtight container. Add whipped cream just before serving.