Pumpkin Pie Cookies

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Get ready to surprise everyone at your Thanksgiving gathering with these delightful Pumpkin Pie Cookies! They’re the cutest little treats, perfect for a bite-sized dessert that’s quicker to make than traditional pumpkin pie. Plus, they’ll be ready in under an hour, making them a hassle-free option for your fall festivities.

If you’re short on time, you can absolutely use store-bought refrigerated pie dough for this recipe. But trust us, our homemade pie crust is so simple and tasty, it’s worth the extra effort for the flakiest cookies ever. Similarly, you can opt for store-bought whipped topping, but our homemade whipped cream is fluffy perfection ready in just 15 minutes!

We like to add a dash of pumpkin pie spice on top of the whipped cream to finish our cookies, but feel free to get creative! Try decorating with pie crust designs, candied pecans, or crushed gingersnaps for an extra fancy touch!

Ever wonder about the different varieties of canned pumpkin? It can be confusing. If you only have canned pure pumpkin, no worries—it’s the same as canned pumpkin puree! Just make sure to avoid using pumpkin pie filling for this recipe. Pumpkin pie filling has added flavors and ingredients, whereas pumpkin puree is plain and ready for customization. Since we’re adding our own pumpkin pie spice and vanilla, we want a plain base like pumpkin puree.

Pumpkin Pie Cookies

Prep Time 10 minutes
Total Time 40 minutes
Course Dessert
Servings 8


  • Cooking spray
  • 1 14-oz. refrigerated pie dough
  • 1 cup canned pumpkin puree
  • 1/2 cup sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pumpkin pie spice plus more for garnish
  • 1/4 teaspoon kosher salt
  • Whipped topping for serving


  • Preheat your oven to 375°F and grease a large baking sheet with cooking spray. Unroll the pie dough on a clean surface. Using a 4-inch round cookie cutter, cut circles out of the crust and place them on the prepared pan. Fold about 1/4 inch of the edge of each circle into the center and crimp the edge. Repeat with the second sheet of pie dough.
  • In a medium bowl, mix together the pumpkin puree, sweetened condensed milk, vanilla, pumpkin spice, and salt. Spoon the filling into each pie crust.
  • Bake until the crust is golden and the filling is set, which takes about 20 minutes.
  • Top with whipped topping and a sprinkle of pumpkin spice before serving. Enjoy your adorable Pumpkin Pie Cookies!

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