Pumpkin Pie Cookies

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Wow your guests this Thanksgiving by surprising them with these delightful Pumpkin Pie Cookies instead of the traditional pumpkin pie. These cute, bite-sized treats not only look adorable but also require much less time in the oven compared to the usual Thanksgiving pies. In less than an hour, you’ll have the perfect hassle-free fall dessert.

If you’re short on time, you can use store-bought refrigerated pie dough for this recipe. However, we highly recommend our homemade pie crust because it’s easy to make and results in the flakiest cookies. The same goes for the topping – you can opt for store-bought whipped topping if you prefer convenience, but our homemade whipped cream is light and fluffy and takes just 15 minutes to whip up!

To add a special touch, we like to sprinkle some pumpkin pie spice on top of the whipped cream, but feel free to get creative. Try decorating with small pieces of pie crust, candied pecans, or crushed gingersnaps to elevate the fanciness of your cookies!

If you’ve ever been puzzled by the different types of canned pumpkin, don’t worry. Canned pure pumpkin is the same as canned pumpkin puree, so you can use them interchangeably in this recipe. Just steer clear of pumpkin pie filling because it contains added flavors and ingredients. For our recipe, we want a plain base like pumpkin puree that we can customize with our own pumpkin pie spice and vanilla.

Enjoy your homemade Pumpkin Pie Cookies, perfect for a delightful Thanksgiving dessert!

Pumpkin Pie Cookies

Prep Time 10 minutes
Total Time 40 minutes
Servings 8


  • Cooking spray
  • 1 14-ounce 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 extra 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 and use a 4-inch round cookie cutter to cut circles out of the dough. Place these circles on the prepared baking sheet. Fold about 1/4 inch of the edge of each circle into the center and crimp the edges. Repeat this process with the second sheet of pie dough.
  • In a medium bowl, combine the canned pumpkin puree, sweetened condensed milk, vanilla, pumpkin spice, and salt. Spoon this delicious filling into each of the pie crust circles.
  • Bake until the crust turns golden and the filling sets, which should take around 20 minutes.
  • Top your little cookies with whipped topping and a sprinkle of pumpkin spice before serving.

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