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–+ servings
Pumpkin pie cookie leaning against a cooking rack lined with parchment paper.

Pumpkin Pie Cookies

Timeless Dishes
These pumpkin pie cookies are the perfect sweet treat! A perfectly chewy sugar cookie base, topped with a delicious pumpkin pie filling. The best part, these cookies are egg free, easily made vegan, do not require any rest or chilling time, and are super easy to make! These cookies are the perfect fall, winter, or holiday treat!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert, Snack
Cuisine American
Servings 24 Cookies
Calories 188 kcal

Equipment

  • 1 Stand mixer or hand mixer
  • 1 Small mixing bowl
  • 1 Baking sheet

Ingredients
  

Sugar Cookies

  • 1 Cup Unsalted butter Room temperature and softened
  • 1 1/2 Cups Granulated sugar Plus more for rolling
  • 2 Tbsp Ground flaxseed 2 flax eggs (2 tbsp ground flax mixed with 4 tbsp water) OR 2 large eggs
  • 2 Tsp Vanilla extract
  • 3 Cups All-purpose flour
  • 1 Tsp Baking soda
  • 1 Tsp Baking powder
  • 1/2 Tsp Salt

Pumpkin Filling

  • 3/4 Cup Pumpkin puree
  • 4 Tbsp Brown sugar
  • 1 Tsp Vanilla extract
  • 1 Tsp Cinnamon
  • 1/4 Tsp Nutmeg

Instructions
 

Pumpkin Pie Cookies

  • Preheat oven to 350 degrees Fahrenheit. Parchment line a baking sheet. Prep your flax eggs by mixing together the ground flaxseed and water. Set aside for 5 minutes.
    Pumpkin pie cookie ingredients in white bowls on a kitchen towel on a counter top.
  • Use a stand mixer, or hand mixer, fitted with a paddle attachment. Cream together the softened butter, and sugar for 2-3 minutes on medium speed until well combined and fluffy.
    Butter and sugar creamed together until fluffy in a stand mixer fitted with a paddle attachment.
  • Then add the flax egg, and vanilla extract to the butter and sugar mixture. Mix on medium speed until combined.
    Flax egg being added to creamed butter and sugar mixture in a stand mixer fitted with a paddle attachment.
  • Then add the flour, baking soda, baking powder, and salt to the cookie mixture. Then mix on low speed until just combined (avoid overmixing the batter).
    Adding dry ingredients to sugar cookie dough in a white bowl.
  • Then take 2 tbsp of the sugar cookie dough, roll in your hands into a ball, and then roll in sugar. Place on a baking sheet. Continue this process until you have the desired amount of cookies. Then for each sugar cookie ball, take a 1 tbsp spoon and form an indent into the center of your cookies (creating a well).
    Round cookie dough ball coated in sugar and placed on a parchment lined baking sheet.
  • Then combine pumpkin puree, brown sugar, vanilla, cinnamon and nutmeg in a small mixing bowl. Set aside.
    A bowl of pumpkin pie filling next to pumpkin pie cookies on a cooling rack.
  • Add 1 tbsp of pumpkin pie filling to the center of each cookie well. Arrange 6 cookies per baking sheet. Bake the cookies for 10-12 minutes.
    Pumpkin pie filling in the middle of sugar cookie dough on a baking sheet.
  • Remove from the oven and allow to cool for 5 minutes. Then enjoy!
    Baked pumpkin pie cookie cut in half and being held.

Video

Notes

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition

Serving: 1CookiesCalories: 188kcalCarbohydrates: 27gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 114mgPotassium: 44mgFiber: 1gSugar: 15gVitamin A: 1428IUVitamin C: 0.3mgCalcium: 21mgIron: 1mg
Keyword Pumpkin filled cookies, Pumpkin pie cookie recipe, Pumpkin pie cookies, Pumpkin sugar cookies
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