Pumpkin Pie Cookies

- buttery & creamy -

These pumpkin pie cookies are buttery, brown sugar cinnamon shortbreads with a creamy pumpkin pie filling! They have a dollop of fluffy whipped cream for the whole pumpkin pie experience - in a cookie.

– Buttery shortbread – Creamy filling – Easy to make

Why you will LOVE this recipe:



Cookie Crust



– brown sugar – sugar – butter – sea salt – egg yolk – cinnamon – vanilla – flour

– egg – brown sugar – pumpkin puree – cornstarch – sea salt – pumpkin pie spice – evaporated milk

– heavy whipping cream – vanilla – powdered sugar


Cookie crust: Combine softened butter, granulated sugar, brown sugar, and salt in a large bowl. Add egg yolk, cinnamon, vanilla, and mix together well until smooth and creamy.


Sift flour into the egg and butter mixture and fold together until a soft dough forms.


Roll dough into balls and place onto a parchment lined baking sheet. Indent each ball with your thumb. Chill in the freezer and work on the filling.


Filling: In a medium bowl, whisk together brown sugar and egg. Add pumpkin purée, cornstarch, salt, pumpkin spice, and evaporated milk. 


Evenly space out cookies, 2 inches apart. Add filling into the centers. Bake for 12-14 minutes or until the bottoms are lightly golden brown. 


Topping: Pipe a dollop of whipped cream and a sprinkle of cinnamon or pumpkin spice mix on each cookie right before serving!

The best buttery pumpkin pie cookies!  Best recipe for fall or Thanksgiving!

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