This post may contain affiliate sales links. Please see our full disclosure policy for details.
These pumpkin pie cookies have a creamy, spiced pumpkin pie filling baked right into a soft cake mix cookie. They’re everything you love about a slice of pumpkin pie, but in an easy-to-serve cookie!
Each one is finished with a swirl of whipped topping and a sprinkle of cinnamon sugar. They’re simple to make, full of warm fall spices, and perfect for your Thanksgiving dessert table.
Table of Contents
It’s Pie Cookie Week! 🥧 These Pumpkin Pie Cookies are one of the delicious pie-inspired cookie recipes I’m sharing this week. Every recipe starts with a cake mix, and I’ve even included a couple of bonus treats! Be sure to check out the complete Pie Cookie Week collection so you don’t miss a single one.
More Recipes From Pie Cookie Week
Love these cookies? Don’t miss the rest of Pie Cookie Week! Every recipe starts with a cake mix and is inspired by a favorite pie.
- Apple Pie Cookies
- Key Lime Pie Cookies
- Pumpkin Pie Cookies
- Pecan Pie Cookies
- Chocolate Cream Pie Cookies
Pumpkin desserts are a must at my house every fall. My No Bake Pumpkin Mousse Pie is my go-to Thanksgiving pie and the one my family requests the most, so it always has a spot on my Thanksgiving dessert table. These pumpkin pie cookies are a fun addition right beside it, especially for anyone who wants just a little taste of pumpkin pie.
Why This Recipe Works
The filling for these pumpkin pie cookies bakes right inside the cookie. You press a well into each ball of dough and fill it with spiced pumpkin filling. Then the cookie and filling bake together, and you get soft cookie and creamy pumpkin in the same bite.
A teaspoon of cornstarch helps the filling set in the short time the cookies are in the oven. Heavy cream makes it rich and smooth, just like the inside of a classic pumpkin pie.
This pumpkin pie cookie recipe pairs perfectly with the Caramel Apple Pie Cookies from this year’s Pie Cookie Week. And if cream pies are more your style, don’t miss the Chocolate Cream Pie Cookies!
When pumpkin season rolls around, I can’t get enough of it. You’ll find even more ideas in my roundup of the best pumpkin dessert recipes for fall.
Ingredients Needed
- Vanilla Cake Mix {13.25 ounces}: This is the starting point for the soft, buttery cookie that holds all that pumpkin filling.
- Flour: Adding ⅔ cup of flour turns the cake mix into a sturdier dough. The cookies don’t spread as much, so each well stays deep enough to hold the filling.
- Pumpkin Puree: Use plain pumpkin puree, not canned pumpkin pie filling, which already has sugar and spices mixed in.
- Brown Sugar: Brown sugar sweetens the filling and adds a hint of molasses flavor that tastes just like classic pumpkin pie. Pack it lightly when you measure.
- Cornstarch: Just 1 teaspoon helps the filling thicken and set while the cookies bake.
- Whipped Topping: Let it thaw in the refrigerator first so it pipes smoothly. You can also make your own homemade whipped cream if you’re feeling fancy!
See recipe card for full information on ingredients and quantities.
The Cake Mix I Used
I used Betty Crocker vanilla cake mix for this pumpkin pie cookies recipe, but Duncan Hines and Pillsbury work just as well. Whichever brand you choose, make sure the box is 13.25 ounces.
Vanilla is my go-to for so many cookies. You’ll find plenty more ideas in my vanilla cake mix recipe collection!
Can I Use a Different Cake Mix?
Yes! White cake mix can always be substituted for vanilla, and yellow cake mix can replace the vanilla with no other changes. Spice cake mix is another delicious choice and adds even more warm spice to each cookie.
For even more ways to bake with a box of cake mix, browse my cake mix cookies collection.
How to Make Pumpkin Pie Cookies
Step 1: Heat the oven to 350 degrees and line a baking sheet with a silicone mat or parchment paper. Whisk the cake mix, flour, and salt together. Add the eggs and melted butter, then mix until a thick dough forms.
Step 2: In a separate bowl, whisk the pumpkin puree, brown sugar, pumpkin pie spice, cornstarch, heavy cream, and egg until smooth.
Step 3: Scoop the dough with a medium cookie scoop and roll it into smooth balls. Set them 3 inches apart on the baking sheet. Use the back of a tablespoon or a tart shaper to press a well into the center of each one.
Step 4: Pour the filling into each well until it’s almost full. A small liquid measuring cup makes this easy.
Step 5: Bake 8 cookies at a time for 9 to 11 minutes, until the filling is set. Let them rest on the pan for 5 minutes, then move them to a wire rack to cool completely. Repeat with the rest of the dough and filling.
Step 6: Pipe a swirl of whipped topping onto each cooled cookie and finish with a sprinkle of cinnamon sugar.
Expert Tips
- Use that leftover pumpkin puree – Since this recipe only uses ¼ cup of pumpkin puree, you’ll have approximately 1½ cups left from a 15-ounce can. That’s just enough for my Easy Pumpkin Hand Pies, No Bake Pumpkin Cheesecake Bars, or Pumpkin Cream Cheese Cookies, which each use 1 cup. You could also make my Pumpkin Snickerdoodle Snack Cake, which calls for ¾ cup.
- Make a deep indentation. Press the center of each dough ball down firmly, leaving a thick border around the edges. This gives the pumpkin filling plenty of room without spilling over the sides.
- Stir the filling before each batch. The cornstarch and spices can settle as the filling sits, so a quick stir keeps every cookie consistent.
- Check the centers before pulling them out. The filling is done when it no longer looks wet and has only a slight wobble in the middle.
- Swap in homemade whipped cream. Whip ½ cup of cold heavy cream with 1½ tablespoons of powdered sugar and ½ teaspoon of vanilla until stiff peaks form, or follow my homemade whipped cream recipe and use what you need.
Storage Instructions
Because the filling is made with egg and cream, pumpkin pie cookies need to stay in the refrigerator. Store them in an airtight container in a single layer for up to 4 days.
To get ahead, bake the cookies a day early and refrigerate them without the topping. Add the whipped topping and cinnamon sugar right before serving.
Pumpkin Pie Cookie FAQs
I recommend canned pumpkin puree. Homemade puree usually holds more water, and that extra moisture can keep the filling from setting in the short bake time. If you do use homemade, make sure it’s thick.
No problem! You can make your own spice mix using cinnamon, ginger, nutmeg, cloves and my Homemade Pumpkin Pie Spice recipe.
Yes! These cookies are a great make-ahead dessert. Bake them up to a day in advance and store them in an airtight container in the refrigerator. Add the whipped topping and cinnamon sugar just before serving for the prettiest presentation.
Want more Pie Cookie Recipes? Try These…
Did you try this recipe?
Leave a ⭐️ review below and tag @practicallyhomemade on Pinterest!
Pumpkin Pie Cookies
Ingredients
Cookie
- 1 box vanilla cake mix, 13.25 ounces
- ⅔ cup all purpose flour
- ¼ teaspoon salt
- 2 large eggs
- ⅓ cup butter, melted
Pumpkin Pie Filling
- ¼ cup pumpkin puree
- ⅓ cup light brown sugar, lightly packed
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cornstarch
- ¼ cup heavy cream, or half and half
- 1 large egg
Topping
- ¾ cup whipped topping
- 2 Tablespoons cinnamon sugar mixture, optional
Instructions
- Preheat the oven to 350°.
Cookies
- Combine cake mix, flour and salt in a medium bowl and whisk {or sift}. Add the eggs and melted butter to the dry ingredients. Mix using an electric mixer until you have a thick dough.
- Using a medium cookie scoop, scoop and roll the dough into smooth balls and place on the prepared baking sheet 3 inches apart. Use the back of a tablespoon {or tart shaper} to create a well in the center of the cookie dough.
Pumpkin Pie Filling
- In a medium bowl, whisk together the pumpkin pie filling ingredients until smooth.
Assembly and Baking
- Pour the pumpkin pie filling into each cookie dough well almost all the way to the top. I like to use a small liquid measuring cup so that it will pour easily.
- Bake 8 cookies at a time for 9-11 minutes or until set. Allow the cookies to cool for 5 minutes on the baking sheet then transfer to a wire rack to cool completely.
Topping
- Once they are completely cooled add the whipped topping to the piping bag and add a swirl to the top of each cookie. Sprinkle it with cinnamon sugar.
Notes
Homemade whipped cream can be used in place of whipped topping.
Store in a single layer in an airtight container in the refrigerator for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
