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Craving the cozy flavors of pumpkin pie without the fuss? Pumpkin Pie Cookies deliver all the spiced, creamy goodness in a soft, buttery cookie with a no-bake pumpkin filling. These Healthy Pumpkin Cookies are perfect for fall gatherings, Thanksgiving dessert trays, or a quick coffee break treat. Ready in just 45 minutes, Pumpkin Pie Cookies are easy to make and sure to impress. Let’s bake this fall favorite!

Ingredients for Pumpkin Pie Cookies

Here’s what you’ll need for Pumpkin Pie Cookies (makes ~12 cookies, serves 6):

Cookie Base:

½ cup (115g) unsalted butter, softened
½ cup (100g) granulated sugar
1 large egg
1 tsp (5ml) vanilla extract
1 ½ cups (180g) all-purpose flour
¼ tsp (1g) salt

No-Bake Pumpkin Filling:

½ cup (120g) canned pumpkin puree (not pie filling)
¼ cup (50g) brown sugar
2 oz (60g) cream cheese, softened
1 tsp (2g) pumpkin pie spice
½ tsp (1g) ground cinnamon
1 tsp (5ml) vanilla extract
2 tbsp (30ml) heavy cream

Topping:

¼ cup (60ml) whipped cream (homemade or store-bought)
Pinch of cinnamon or nutmeg, for garnish

Equipment

Mixing bowls
Electric mixer
Baking sheet
Parchment paper
Measuring cups and spoons
Piping bag (optional)
Wire rack

Ingredient Tips

Pumpkin Puree: Use pure pumpkin, not pie filling, for authentic flavor in Healthy Pumpkin Cookies.
Cream Cheese: Softened for smooth filling; use full-fat for best texture.
Flour: All-purpose keeps cookies soft; gluten-free flour works for dietary needs.
Whipped Cream: Homemade adds freshness, but store-bought saves time.
Pumpkin Pie Spice: Store-bought or mix your own (cinnamon, nutmeg, ginger, cloves).

Directions for Pumpkin Pie Cookies

Let’s create these delicious Healthy Pumpkin Cookies!

Preheat the Oven

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.

Make the Cookie Dough

In a bowl, I beat ½ cup softened butter and ½ cup granulated sugar with an electric mixer until creamy.
I add 1 egg and 1 tsp vanilla extract, mixing well.
I gradually stir in 1 ½ cups flour and ¼ tsp salt until a soft dough forms.
I chill the dough for 15 minutes to prevent spreading.

Shape and Bake Cookies

I roll the dough into 12 balls (1.5 tbsp each) and place them 2 inches apart on the baking sheet. Using a teaspoon, I press a well into each ball.
I bake for 10–12 minutes until edges are golden, re-pressing wells if they puff up. I cool the cookies completely on a wire rack.

Prepare the Pumpkin Filling

I beat 2 oz softened cream cheese until smooth, then mix in ½ cup pumpkin puree, ¼ cup brown sugar, 1 tsp pumpkin pie spice, ½ tsp cinnamon, 1 tsp vanilla, and 2 tbsp heavy cream.
I chill the filling for 30 minutes to thicken for Pumpkin Pie Cookies.

Assemble the Cookies

I spoon or pipe the chilled filling into the cookie wells.
I top each with a small swirl of whipped cream and a pinch of cinnamon or nutmeg for a festive touch.

Serve

I serve the cookies immediately for the freshest flavor, enjoying their pie-like charm with a hot drink.

Nutrition

Prep Time: 20 minutes
Cook Time: 12 minutes
Chill Time: 15 minutes
Total Time: ~47 minutes
Servings: 6 (~2 cookies each, ~50g per serving)
Calories: ~250 kcal per serving
Macros per Serving: 32g carbs, 4g protein, 12g fat, 1g fiber

Nutrition Disclaimer

Nutritional information is an estimate and can vary based on ingredient brands and substitutions. For precise values, consult a nutrition calculator.

Variations for Pumpkin Pie Cookies

Try these twists on Healthy Pumpkin Cookies:

Chocolate Drizzle: Drizzle melted dark chocolate over the whipped cream for extra decadence.
Ginger Snap Base: Use crushed ginger snaps in the dough for a spicier kick, inspired by Food and Tips’ Vegan Breakfast Cookies.
Maple Twist: Swap brown sugar for maple syrup in the filling for a cozy flavor.
Gluten-Free: Use gluten-free flour for the cookie base.
Vegan Option: Use plant-based butter, cream cheese, and coconut whipped cream for vegan Pumpkin Pie Cookies.

Serving Ideas:

Pair with Food and Tips’ Vanilla Raspberry Iced Latte for a fall morning treat.
Serve with Food and Tips’ Cucumber Blueberry Feta Salad for a light contrast.
Enjoy with Food and Tips’ Coconut Cooler for a refreshing twist.

Storage

I store unfilled cookies in an airtight container at room temperature for up to 4 days or freeze for 2 months. Filled cookies are refrigerated in a single layer for up to 2 days to maintain texture. I add whipped cream just before serving to keep it fresh. For freezing, I store unfilled cookies and filling separately, assembling after thawing.

Serving Tips

Presentation: Serve in mini cupcake liners for a festive, party-ready look.
Garnish: Dust with extra cinnamon or edible gold dust for elegance.
Pairing: Enjoy with coffee, tea, or Food and Tips’ Grilled Lemon Herb Chicken for a unique brunch.
Portion Size: 2 cookies per serving for dessert; 1 for a snack.
Occasions: Perfect for Thanksgiving, fall potlucks, or cozy afternoons with Pumpkin Pie Cookies.

FAQs About Pumpkin Pie Cookies

Here are answers to common questions about making Pumpkin Pie Cookies:

Can I use homemade pumpkin puree?
Yes, but strain it to remove excess water for a thick filling.

How do I prevent the cookies from spreading?
Chill the dough for 15 minutes and don’t overflatten the wells before baking.

Can I make these gluten-free?
Yes, use gluten-free all-purpose flour for the cookie base.

How do I store filled cookies?
Refrigerate filled cookies for up to 2 days and add whipped cream just before serving.

Can I make these vegan?
Yes, use plant-based butter, cream cheese, and coconut whipped cream for vegan Pumpkin Pie Cookies.

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Conclusion

Pumpkin Pie Cookies bring the cozy, spiced flavors of fall in a simple, handheld treat. Perfect for Thanksgiving or any autumn day, they’re easy to make and endlessly customizable. Try Pumpkin Pie Cookies and savor the taste of pumpkin pie in every bite!