Pumpkin Pie Cookie Recipe

Rating 5.0
| 1
Perfectly bite-sized pumpkin pie cookie is a combination of a cookie and a pumpkin pie. Deliciously flaky and tender, these pumpkin pie cookies are the perfect snack or dessert for pumpkin season.
Utensils Dessert
Globe New American
Giselle is a recipe developer and content creator that loves all things sweet and savory. She runs her own food blog, The Busy Spatula, and her work has been featured on Yahoo!, Marvel Studios and the Kitchn.


For the Dough
1 1/2 cup(s)
all-purpose flour
1 1/2 tblsp
granulated sugar
1/2 tsp
6 oz
cold unsalted butter, cut into 1 tablespoon pieces
1/3 cup(s)
very cold water
For the Pumpkin Pie Cookie
1 cup(s)
pumpkin purée
2-3 tblsp
dark brown sugar
2 tblsp
condensed milk
egg yolk
1/2 tsp
pumpkin pie spice
1/4 tsp
ground cinnamon
For the Pumpkin Pie Cookie
batch of dough, see above
batch of pumpkin filling, see above
1 tblsp
turbinado sugar, for sprinkling

Directions 12 steps | 110 Minutes

Step 1

Measure and prep all ingredients.

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Step 2

Prepare the dough. In the bowl of a food processor, pulse flour, sugar and salt together a few times to mix thoroughly.

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Step 3

Add the butter into the food processor and pulse until the butter becomes the size of peas.

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Step 4

Add the cold water and pulse until the dough starts to come together.

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Step 5

Divide the dough into two pieces and wrap with plastic wrap. Refrigerate for at least 1 hour.

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Step 6

While the dough is chilling, make the pumpkin pie filling. In a bowl, combine the pumpkin pureé, dark brown sugar, condensed milk, egg yolk, pumpkin pie spice and ground cinnamon. Whisk until well combined and refrigerate until the pie dough is thoroughly chilled.

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Step 7

Preheat the oven to 350°F. Line two baking sheets with parchment paper. Take out one half of the prepared pie dough. On a lightly floured surface, roll out the dough until ¼-⅛ inch thick.

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Step 8

Cut out pie rounds with a 2½ or 3 inch round cookie cutter. Reserve half of the pie rounds and use a sharp paring knife to create three slits for vents on the remaining half. (See notes 1.)

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Step 9

Transfer the pie rounds to the prepared baking sheet. Place a teaspoon of pumpkin pie filling in the center of the pie rounds and place the vented half on top. Crimp edges with a fork to seal the two pieces of dough together. 

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Step 10

Make the egg wash by whisking together the egg and water. 

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Step 11

Brush the pumpkin pie cookies with the egg wash using a pastry brush and sprinkle the turbinado sugar. Place the sheet pan into the freezer for 5 minutes to chill before baking. Once chilled, bake for 12-15 minutes until golden brown. While the first batch is chilling and baking, prepare the second batch with the other half of the remaining pastry dough.

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Step 12

Let the pumpkin pie cookies cool for 5-10 minutes before serving. Enjoy!

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  1. It is important to keep the dough cold. If the dough starts to become too warm at any point, place it in the freezer until cold.

Nutrition Per Serving
View All
16.1 g
6.9 g
46.7 g


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Kimiko S.


23 Sep 2022

My two favorite sweets: pumpkin pie and cookies! A bit time consuming, but soooo well worth it!

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