The best flavors of fall come together in these easy pumpkin pie cookies. Sugar cookie mix creates a buttery crust and sweet crumb topping, while a creamy pumpkin and cream cheese filling adds classic pumpkin pie flavor. With just 25 minutes of prep time, these pumpkin pie cookies are an easy-to-make treat for Thanksgiving, holiday parties, bake sales, and fall gatherings.
This easy pumpkin pie cookie recipe starts with simple ingredients.
Sugar Cookie Mix: Mixed with butter and cream cheese, the cookie mix forms the buttery cookie crust and crumb topping.
Butter: Adds rich flavor and helps create the crumbly texture for the cookie base and topping.
Cream Cheese: Plays a starring role in this recipe, adding richness and tenderness to the crust and crumb topping while creating a smooth, creamy base for the pumpkin filling.
Sugar: Sweetens the pumpkin filling and balances the tangy cream cheese.
Canned pumpkin: Adds pumpkin flavor, moisture, and color. Use plain canned pumpkin, not pumpkin pie mix.
Flour: Helps thicken and stabilize the pumpkin filling as it bakes.
Pumpkin pie spice: Adds warm, classic fall spice flavor.
Here are the simple steps to make Easy Pumpkin Pie Cookies. See the full recipe below for all the details.
Generously spray the bottoms and sides of 24 standard-size muffin cups with cooking spray to help the cookies release easily after baking.
Cut the cold butter and cream cheese into the cookie mix with a pastry blender or fork until crumbly.
Reserve some of the cookie mixture for the topping. Firmly press the remaining cookie mixture evenly into the bottom of the muffin cups.
Stir the softened cream cheese until smooth to help prevent forming lumps when mixing the filling. Add the sugar, canned pumpkin, flour, and pumpkin pie spice and mix well.
Place the filling in the center of each cookie crust, then sprinkle each with the reserved cookie topping.
Bake until the cookie edges are golden brown. Cool the cookies completely in the pan before removing them so they have time to set.
Here's the best way to store Easy Pumpkin Pie Cookies so you can enjoy them later.
Cool the pumpkin pie cookies completely before placing them in an airtight container. Because the recipe contains cream cheese and pumpkin, the cookies must be refrigerated. Store the cookies in the refrigerator for up to 4 days. For the best texture, let the cookies stand at room temperature for about 10 minutes before serving.
Place completely cooled cookies in a single layer in an airtight freezer-safe container or heavy-duty resealable freezer bag. Store in the freezer for up to 1 month. To serve, thaw the cookies overnight in the refrigerator, then let them stand at room temperature for a few minutes before serving for the best texture.
Heat oven to 350°F. Generously spray bottoms and sides of 24 regular-size muffin cups with cooking spray.
Pour cookie mix into a large bowl. Cut in butter and 4 oz cream cheese, using a pastry blender or fork, until the mixture is crumbly. (Do not overmix.) Reserve 1 cup cookie mixture for the topping; set aside. Firmly press 2 tablespoons of the remaining cookie mixture evenly into the bottom of each muffin cup.
In a small bowl, add 3 oz cream cheese and mix until smooth. Add remaining Pumpkin Filling ingredients; mix well. Place 1 rounded teaspoon of the pumpkin filling in the center of each cookie. Sprinkle each with 2 teaspoons of the reserved cookie topping.
Bake 18 to 20 minutes or until the edges of the cookies are golden brown. Cool completely in the pan, about 30 minutes. Run a metal spatula around the edge of the cookies in the pan to loosen; remove from the pan.
For a dazzling final look, drizzle your finished pumpkin cookies with Betty Crocker™ Rich & Creamy Cream Cheese Frosting.
For more pumpkin spice flavor, bump up the amount to 1/2 teaspoon.
To make Cherry Pie Cookies: Make pie cookies as directed above, using cherry filling instead of pumpkin filling. Make cherry filling by mixing 1/2 cup cherry preserves, 1/4 cup dried cherries, and 1/4 teaspoon ground cinnamon.
Love pumpkin? One of our favorite pumpkin recipes to make during the fall is our Pumpkin Cookies with Brown Butter Frosting. This recipe is so much more than the sum of its parts.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 7g | 10% |
| Saturated Fat | 3g | 16% |
| Trans Fat | 1g | % Value Not Available |
| Monounsaturated Fat | 1g | % Value Not Available |
| Polyunsaturated Fat | 0g | % Value Not Available |
| Omega-3 | 0g | % Value Not Available |
| Cholesterol | 15mg | 5% |
| Sodium | 100mg | 4% |
| Total Carbohydrate | 17g | 6% |
| Dietary Fiber | 0g | 0% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 0g | % Value Not Available |
| Sugars | 10g | % Value Not Available |
| Protein | 1g | % Value Not Available |
| Vitamin D | Value Not Available | 0% |
| Calcium | Value Not Available | 0% |
| Iron | Value Not Available | 0% |
| Potassium | 30mg | 1% |
| Vitamin A | Value Not Available | 10% |
| Vitamin C | Value Not Available | 0% |
| Vitamin E | Value Not Available | 0% |
| Thiamin | Value Not Available | 4% |
| Riboflavin | Value Not Available | 2% |
| Niacin | Value Not Available | 0% |
| Vitamin B6 | Value Not Available | 0% |
| Folic Acid | Value Not Available | 4% |
| Vitamin B12 | Value Not Available | 0% |
| Pantothenic Acid | Value Not Available | 0% |
| Phosphorus | Value Not Available | 0% |
| Magnesium | Value Not Available | 0% |
| Zinc | Value Not Available | 0% |
| Manganese | Value Not Available | 0% |
| Selenium | Value Not Available | 0% |
| Copper | Value Not Available | 0% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
