When autumn rolls around, there’s one flavor that instantly warms hearts and homes — pumpkin spice. From cozy lattes to creamy pies, pumpkin takes center stage in every fall kitchen. But what if you could combine the buttery chew of a cookie with the comforting flavor of pumpkin pie? Enter the Pumpkin Pie Cookie, a dessert that blends everything you love about fall into one perfect bite.
In this article, we’ll explore what makes these cookies so irresistible, the ingredients that set them apart, and a foolproof step-by-step pumpkin pie cookie recipe you can make at home. You’ll also discover expert baking tips, creative variations, and a detailed nutritional breakdown. And for anyone with dietary preferences, we’ll include gluten-free and dairy-free options that taste just as amazing.

Table of Contents
Table of Contents

Pumpkin Pie Cookies
Ingredients
Method
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, pumpkin spice, and salt. Set aside.
- In another bowl, beat together butter, Greek yogurt, coconut sugar, and maple syrup until creamy.
- Add egg yolk and vanilla extract, mixing until smooth.
- Gradually stir in the dry mixture to form a thick dough.
- To prepare the filling, whisk together the egg, coconut sugar or maple syrup, pinch of salt, pumpkin spice, milk, pumpkin puree, and vanilla extract until smooth. Set aside.
- Scoop about 2 tablespoons (36g) of dough per cookie and roll into balls. Optional: roll each ball in turbinado or coconut sugar for extra crunch.
- Place dough balls 2 inches apart on the baking sheet. Use the back of a spoon or your thumb to create deep wells in each cookie.
- Spoon about 1 tablespoon of pumpkin filling into each well.
- Bake for 14–17 minutes, or until the edges are lightly golden and centers are set.
- Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Notes
Tried this recipe?
Let us know how it was!What Makes Pumpkin Pie Cookies Irresistible
What Makes Pumpkin Pie Cookies Irresistible
The Fusion of Pie and Cookie in One Bite
What makes the pumpkin pie cookie so special is its texture — crisp edges with a soft, creamy pumpkin center that mimics a bite of pie. It’s like having your favorite Thanksgiving dessert in a handheld form.
Instead of choosing between pie or cookies, you get the best of both worlds: flaky yet chewy, rich yet light.
This dessert takes traditional pumpkin pie filling — with pumpkin puree, warm spices, and vanilla — and pairs it with a cookie dough base that’s buttery, subtly sweet, and slightly spiced. The result? A delightful balance that feels homemade, nostalgic, and totally addicting.
Why Pumpkin Spice Makes Every Fall Dessert Special
Pumpkin spice isn’t just a trend — it’s a seasonal symbol. The blend of cinnamon, nutmeg, ginger, and cloves instantly evokes warmth and coziness.
In the pumpkin pie cookie recipe, these spices enhance the natural sweetness of pumpkin puree, creating that iconic flavor we crave each fall.
Beyond taste, the scent of pumpkin spice baking in the oven fills your home with the aroma of the holidays. Whether you’re baking for a Halloween party or Thanksgiving dessert table, pumpkin spice transforms simple cookies into festive showstoppers.
Healthier Twists for Modern Pumpkin Desserts
While traditional pumpkin desserts can be heavy on sugar and butter, modern versions offer a lighter take. This pumpkin pie cookie recipe uses white whole wheat flour, Greek yogurt instead of cream cheese, and natural sweeteners like coconut sugar and maple syrup.
These swaps reduce calories without compromising flavor or texture.
Pumpkin itself is rich in antioxidants, vitamins A and C, and fiber — making it one of the healthiest dessert ingredients around. Later in this article, we’ll dive deeper into its nutritional benefits with insights backed by research.
Looking for inspiration? Try pairing these cookies with a cup of warm cider or alongside Pumpkin Butternut Squash Soup for the perfect fall dinner-and-dessert combo.

Key Ingredients for the Perfect Pumpkin Pie Cookie
The secret to baking the perfect pumpkin pie cookie lies in the balance of its ingredients. Each component—from the dry mix to the creamy filling—contributes to texture, flavor, and aroma. Here’s a closer look at what makes these cookies so irresistible.
Key Ingredients for the Perfect Pumpkin Pie Cookie
Essential Dry Ingredients: Flour, Spices, and Leaveners
The backbone of any cookie lies in its dry ingredients. For these pumpkin pie cookies, white whole wheat flour (or a gluten-free 1:1 blend) creates a tender yet hearty crumb. Whole wheat adds a slightly nutty note that pairs beautifully with pumpkin.
Pumpkin spice is the star of the show—made up of cinnamon, nutmeg, ginger, and cloves. You can also add a touch of allspice for deeper warmth. Salt is another unsung hero; just half a teaspoon enhances sweetness and sharpens the spice notes.
A good rule of thumb is to sift the flour and spices together to distribute them evenly and avoid clumps. This simple step ensures every bite is perfectly spiced.
Wet Ingredients: Butter, Yogurt, and Natural Sweeteners
The moist, chewy texture of pumpkin pie cookies comes from the perfect combination of butter and Greek yogurt. Softened butter adds richness, while yogurt introduces moisture and tang—helping the cookies stay soft even days after baking.
Instead of refined white sugar, this recipe uses a mix of coconut sugar and maple syrup. Not only do these natural sweeteners enhance flavor depth, but they also give your cookies a gorgeous golden hue.
The egg yolk acts as a binder, and a dash of vanilla extract adds that cozy, bakery-style aroma.
Pumpkin Filling Secrets: How to Get the Creamy Texture Right
The hallmark of every pumpkin pie cookie is its luscious filling. For the best results, use pure pumpkin puree, not pumpkin pie mix, which often contains added sugar and spices.
Blend your pumpkin with an egg, almond milk, and a touch of maple syrup or coconut sugar. The egg helps the filling set while baking, ensuring it’s creamy—not runny or dry.
To perfect the flavor, stir in a small amount of pumpkin spice and a drop of vanilla. The combination creates that familiar pumpkin pie taste in every bite. When filling your cookies, make sure to leave room around the edges so the filling doesn’t overflow during baking.
Pro Tip: Use a measuring tablespoon to create even wells for the filling and prevent the cookies from spreading too much.
Step-by-Step Pumpkin Pie Cookie Recipe (Easy Homemade Version)
If you’re ready to bake a batch of the best pumpkin pie cookies, this easy step-by-step guide will help you achieve bakery-quality results right in your kitchen. This recipe yields about 23 cookies—perfect for family gatherings or cozy weekend treats.
How to Make the Cookie Dough
Ingredients:
- 2 2/3 cups white whole wheat flour (or gluten-free 1:1 blend)
- 1 tablespoon pumpkin spice
- 1/2 teaspoon salt
- 1/4 cup plain Greek yogurt
- 1/2 cup unsalted butter (or 1/4 cup butter + 1/4 cup coconut oil)
- 1/3 cup coconut sugar
- 1/4 cup maple syrup
- 1 large egg yolk
- 1 teaspoon vanilla extract
- Optional: 1/4 cup turbinado or coconut sugar (for rolling)
Directions:
How to Make the Pumpkin Pie Cookie Dough
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In one bowl, whisk together flour, pumpkin spice, and salt.
- In another bowl, beat together butter, yogurt, coconut sugar, and maple syrup until creamy.
- Add egg yolk and vanilla extract, then mix until smooth.
- Gradually stir in the dry mixture until a thick dough forms.
How to Prepare the Pumpkin Pie Filling
Ingredients:
- 1 large egg
- 2 tbsp coconut sugar or maple syrup
- Pinch of salt
- 1/2 tsp pumpkin spice
- 1/4 cup almond milk or low-fat milk
- 1/2 cup pumpkin puree
- 1/4 tsp vanilla extract
Directions:
How to Prepare the Pumpkin Pie Filling
- In a small bowl, whisk together all the ingredients until smooth.
- Set aside while shaping the cookie dough.
Shaping, Filling, and Baking Your Cookies
How to Shape, Fill, and Bake Pumpkin Pie Cookies
- Scoop about 2 tablespoons (36g) of dough per cookie.
- Roll each ball in optional sugar for added crunch.
- Place cookies on the baking sheet, 2 inches apart.
- Use the back of a spoon or your thumb to make deep wells in each cookie.
- Spoon about 1 tablespoon of pumpkin filling into each well.
- Bake for 14–17 minutes, or until the edges are lightly golden.
- Cool on the pan for 5 minutes, then transfer to a wire rack.
Serving Suggestions and Flavor Pairings
For an elegant finish, top your cooled cookies with a dollop of whipped Greek yogurt or coconut cream. Sprinkle cinnamon or nutmeg for extra charm. These pumpkin pie cookies pair beautifully with coffee, hot chocolate, or chai tea.
They’re ideal for Thanksgiving dessert tables, cookie exchanges, or even edible gifts. For more cozy fall inspiration, check out our Chocolate Chip Ricotta Cake — it’s light, moist, and perfect for pairing with these cookies.
Nutritional Info:
Pumpkin Pie Cookie – Nutrition Facts
Serving | Calories | Protein | Prep Time | Total Time |
---|---|---|---|---|
1 cookie | ~130 kcal | 2g | 30 mins | 45 mins |
Expert Tips for Baking the Best Pumpkin Pie Cookies
Even the most experienced bakers know that small details make a big difference. To ensure your pumpkin pie cookies come out soft, flavorful, and picture-perfect every time, follow these tried-and-true baking tips.
Expert Tips for Baking the Best Pumpkin Pie Cookies
How to Avoid Soggy Centers
A common issue with pumpkin-based desserts is sogginess, caused by excess moisture in the pumpkin puree. To prevent this, use pure pumpkin puree, not pumpkin pie filling, which contains added liquids and sugars.
If your puree seems watery, place it in a fine mesh strainer for 15–20 minutes before using. This simple step keeps your cookies from turning mushy in the center.
Another pro trick: bake the cookies on the middle oven rack to promote even heat circulation. Avoid opening the oven door frequently — it can disrupt the temperature and affect the texture.
Preventing Overbrowning and Cracks
Pumpkin cookies are naturally soft, but overbaking can make them dry or cracked. Keep a close eye during the final minutes of baking. Once the bottoms turn light golden brown and the centers look just set, remove them from the oven.
They’ll continue to firm up slightly as they cool on the pan.
If you notice cracking, it may be due to overmixing the dough or adding too much flour. Always measure flour using the spoon-and-level method, and mix only until the ingredients come together.
How Long to Chill Dough for Ideal Texture
While this recipe doesn’t require chilling, refrigerating the dough for 20–30 minutes before shaping can make it easier to handle — especially if your kitchen is warm.
Chilling also helps the cookies retain their shape while baking, resulting in a thicker, chewier texture.
If you prefer crispier edges, skip the chilling step and bake immediately.
Substitution Guide: Gluten-Free, Dairy-Free, and Vegan Options
Good news — pumpkin pie cookies are easy to adapt for various dietary needs:
Dietary Substitutions for Pumpkin Pie Cookies
Dietary Type | Substitution | Notes |
---|---|---|
Gluten-Free | 1:1 gluten-free flour blend | Choose one with xanthan gum for structure |
Dairy-Free | Coconut oil instead of butter; coconut yogurt instead of Greek yogurt | Adds subtle tropical flavor |
Vegan | Replace egg yolk with 1 tbsp flaxseed meal + 3 tbsp water | Let mixture rest 5 mins before use |
Low-Sugar | Use monk fruit syrup instead of maple syrup | Slightly less caramelized flavor |
The table lists substitutions and notes for gluten-free, dairy-free, vegan, and low-sugar diets.
Each alternative keeps the cookies soft, aromatic, and rich in pumpkin flavor — perfect for everyone at your table.
Pro Tip: For bakery-style presentation, dust your cooled cookies with powdered coconut sugar or drizzle with dark chocolate for a fancy touch.
Pumpkin Pie Cookie Variations You Must Try
Once you’ve mastered the classic recipe, get creative with fun flavor variations. These ideas will keep your pumpkin pie cookie game fresh and exciting all season long. Whether you love coffee-inspired treats or guilt-free sweets, there’s a version here for you.
Pumpkin Pie Cookie Variations
Pumpkin Spice Latte Cookie Variation
If you’re a coffee lover, this one’s for you. Add 1 teaspoon of instant espresso powder to your cookie dough for a subtle mocha undertone.
Drizzle the cooled cookies with a mix of powdered sugar and brewed espresso for a coffeehouse-style finish.
This version pairs beautifully with your morning latte or a cup of chai — offering the perfect afternoon pick-me-up.
Chocolate-Drizzled Pumpkin Pie Cookies
For a dessert that looks as amazing as it tastes, melt ¼ cup of dark chocolate chips and drizzle them over cooled cookies.
The bitterness of dark chocolate balances the sweetness of pumpkin and spice for a perfectly decadent bite.
Sprinkle a pinch of sea salt over the drizzle for a gourmet twist — the salty-sweet contrast is irresistible.
Mini Pumpkin Hand Pies for Parties
Turn your pumpkin pie cookie dough into adorable mini hand pies! Flatten each dough ball slightly, add a spoonful of pumpkin filling, and cover with another piece of dough.
Seal the edges with a fork and bake until golden brown for the cutest bite-sized desserts.
They’re perfect for party trays or Thanksgiving gatherings and look picture-perfect on any dessert table.
Healthy Pumpkin Pie Cookie Versions for Low-Calorie Diets
To lighten your cookies without losing flavor, reduce butter to ¼ cup and add ¼ cup unsweetened applesauce instead.
Swap in coconut flour for more fiber or replace part of the flour with oat flour for a chewier texture.
These tweaks cut calories while keeping your pumpkin pie cookies moist, hearty, and perfectly spiced.
Pro Tip: Add crushed pecans or walnuts on top before baking for a delightful crunch and an added dose of healthy fats.
Serving and Storing Pumpkin Pie Cookies
How to Serve Pumpkin Cookies for Holidays
Pumpkin pie cookies shine brightest during the fall season, especially at Thanksgiving gatherings or cozy family nights.
Serve them slightly warm with whipped Greek yogurt or coconut cream for a creamy finish.
They’re also stunning when dusted with cinnamon or drizzled with maple glaze.
Storage Tips to Keep Them Fresh Longer
To keep your pumpkin pie cookies soft and chewy, store them in an airtight container at room temperature for up to 4 days.
Separate cookie layers with parchment paper to prevent sticking.
For longer freshness, refrigerate them and reheat gently before serving.
Freezing and Reheating Instructions
Pumpkin pie cookies freeze beautifully for up to 2 months.
Place them on a tray to freeze individually, then transfer them to a freezer bag.
Reheat in the oven at 300°F for 5–6 minutes to revive their soft texture and fresh-baked flavor.
Nutritional Breakdown and Benefits
Nutritional Breakdown and Benefits
Calories, Protein, and Fiber Per Serving
Each pumpkin pie cookie has roughly 130 calories, with about 2 grams of protein and 1.5 grams of fiber.
The combination of whole wheat flour, pumpkin, and natural sweeteners makes them satisfying yet lighter than traditional desserts.
Pumpkin’s Nutritional Value and Antioxidants
Pumpkin is loaded with vitamins A, C, and E, along with potassium and beta-carotene.
These nutrients boost eye health and strengthen your immune system, making pumpkin a powerhouse ingredient for fall baking.
Learn more from the Pumpkin Nutrition Review on Healthline.
How to Make Your Pumpkin Cookie Healthier
You can easily enhance the nutritional value of your cookies by reducing sugar or adding oats and nuts.
Use Greek yogurt for extra protein and coconut oil for healthy fats.
These small tweaks keep your pumpkin pie cookies wholesome, balanced, and flavorful.
For more detailed insights into its nutritional profile, check out the Pumpkin Nutrition Review from Healthline.
FAQs About Pumpkin Pie Cookies
Quick, mobile-friendly answers to the most asked questions—ingredients, storage, frosting, and make-ahead tips.
What’s the difference between pumpkin cookies and pumpkin pie cookies?
Pumpkin cookies are typically soft and cake-like, while pumpkin pie cookies feature a creamy pumpkin filling that mimics a pie’s texture.
The filling adds richness, making them taste like mini pies in cookie form.
Result: pie-level flavor in a grab-and-go cookie.
Can I use canned pumpkin instead of fresh puree?
Yes, canned pumpkin works perfectly in this recipe—just ensure it’s pure pumpkin puree, not pumpkin pie mix.
Pie mix contains added sugars and spices that can throw off texture and sweetness.
Pure puree = consistent moisture and flavor every time.
How do I keep pumpkin cookies soft after baking?
Store your pumpkin pie cookies in an airtight container with a slice of bread or apple to retain gentle humidity.
This simple trick helps prevent drying without making cookies soggy.
Avoid refrigerating them uncovered—it dries them out.
Can I make pumpkin pie cookies ahead of time?
Absolutely. Prepare the dough and filling a day in advance and refrigerate them separately.
When ready, shape, fill, and bake for fresh, warm cookies on demand.
Great for parties and busy holiday schedules.
What frosting goes best with pumpkin pie cookies?
A light cream cheese or maple glaze complements warm pumpkin spice beautifully.
Try a vanilla bean glaze for extra sweetness or whipped coconut cream for dairy-free.
Drizzle lightly to avoid overpowering the filling.
How long do pumpkin pie cookies last?
Pumpkin pie cookies last about 4 days at room temperature in an airtight container.
Freeze for up to 2 months; reheat briefly at 300°F to refresh texture.
Warm them before serving for that fresh-baked aroma.