Pumpkin Pie Sugar Cookies
These Pumpkin Pie Sugar Cookies are a fun and delicious way to bring fall flavors into a bite-sized dessert. You get the soft, spiced filling of classic pumpkin pie nestled inside a sweet sugar cookie shell.
They’re easy to throw together with a package of sugar cookie dough, and the filling is smooth, rich, and perfectly spiced. I love making these in the fall when the craving for pie hits, but I want something quicker and easier.
If you enjoy this recipe, be sure to check out my Pumpkin Chocolate Chip Cookies, Pumpkin Pie Cupcakes, Cake Mix Pumpkin Bread, and Easy Pumpkin Oreos for even more fall flavor.
Why You’ll Love This Recipe
- Mini Pumpkin Pies in Cookie Form: Sweet, spiced filling meets buttery sugar cookie crust in a handheld treat.
- Semi-Homemade Shortcut: You’ll use store-bought cookie dough to make this faster without sacrificing taste.
- Perfect for Gatherings: These little cookie cups are easy to transport and great for fall parties, potlucks, or Thanksgiving.
- Kid-Friendly: Easy enough for kids to help with – and they’ll love eating them too!
Ingredients
- Sugar Cookie Dough: Store-bought sugar cookie dough gives you a soft, sweet base with no mixing bowls required. Using pre-made dough keeps the prep simple and quick.
- Pumpkin Puree: Adds that classic pumpkin flavor and gives the filling its smooth texture. Be sure to use pure pumpkin puree, not pumpkin pie filling.
- Egg: Helps bind the filling together and gives it a custardy texture when baked.
- Sweetened Condensed Milk: Adds sweetness and creaminess to the filling. It’s what makes the pumpkin mixture taste rich and velvety.
- Pumpkin Pie Spice: Brings all the cozy fall flavors – cinnamon, nutmeg, ginger, and cloves. Pumpkin pie spice adds that signature taste we all associate with pumpkin desserts.
- Salt: Just a pinch of salt brings out the sweetness and balances the flavors in the filling.
- Whipped Cream (Optional): A swirl on top makes these cookie cups look festive and taste even more like classic pumpkin pie. You can use homemade or store-bought – either works well.
Substitutions and Additions
- Homemade Cookie Dough: If you prefer, swap the store-bought dough with your favorite homemade sugar cookie recipe. Just make sure it’s soft enough to press into a muffin tin.
- Evaporated Milk: You can substitute evaporated milk for the sweetened condensed milk and add sugar to taste, though the result won’t be quite as rich.
- Spice Mix: Don’t have pumpkin pie spice? Use a mix of cinnamon, nutmeg, ginger, and a dash of cloves or allspice.
- Whipped Cream Substitutes: Try vanilla Greek yogurt for a tangy, creamy topping. Marshmallow fluff or a small scoop of vanilla ice cream also work well, especially if you’re serving these warm.
Step by Step Instructions
Preheat and Prep
Preheat your oven to 350°F. Spray a muffin pan with nonstick cooking spray. Cut parchment paper into small strips and place one in each muffin cup – this makes the cookies easier to lift out later.
Form The Cookie Cups
Take two sugar cookie dough pieces and press them together into a single ball. Place the dough ball into each muffin cup and gently press it in to form a base.
Bake The Cookie Shells
Bake the cookie dough for about 10 minutes, until it’s puffed and lightly golden.
Make the Pumpkin Pie Filling
While the cookies bake, whisk together the pumpkin puree, egg, sweetened condensed milk, pumpkin pie spice, and a pinch of salt in a bowl until smooth.
Press And Fill
Remove the muffin pan from the oven. Use a tart tamper or the back of a spoon to press a well into the center of each cookie cup.
Carefully spoon the pumpkin pie filling into each well, filling close to the top.
Bake Again
Return the pan to the oven and bake for another 10 – 15 minutes, or until the pumpkin filling is just set and doesn’t jiggle when gently shaken.
Cool Completely And Add Whipped Cream
Let the cookie cups cool in the pan completely before removing them. Use the parchment strips to lift them out cleanly.
Optionally, once they’re fully cooled, top each one with a swirl of whipped cream. Serve immediately or store in the fridge until you’re ready to enjoy.
Tips And Notes
- Don’t Overfill: Fill the centers almost to the top, but not so much that they’ll overflow while baking.
- Use a Tart Tamper: If you have one, a tart tamper makes it super easy to form a clean, even well in the center of each cookie. Otherwise, the back of a spoon works too.
- Chill Before Serving: These are even better once they’ve had time to chill in the fridge for an hour or two. It firms up the filling and enhances the pumpkin pie flavor.
- Add Whipped Cream Just Before Serving: If you’re using whipped cream, wait until just before serving to pipe or spoon it on so it stays fluffy and fresh.
Serving Suggestions
- With a Dusting of Cinnamon Sugar: Right before serving, sprinkle a little cinnamon sugar over the top for extra sparkle and flavor.
- Served Warm with Vanilla Ice Cream: Gently warm the cookies in the microwave for 10 – 15 seconds, then serve with a scoop of vanilla ice cream for a cozy, melty dessert.
- Arranged on a Holiday Dessert Board: These mini pumpkin pie cookies look beautiful when placed on a fall-themed board with other seasonal treats like spiced nuts, caramel popcorn, and apple slices.
Storage and Reheating Instructions
- Refrigerate Leftovers: Store any leftover cookies in an airtight container in the fridge for up to 4 days.
- Serve Chilled or at Room Temp: These cookies are great cold from the fridge or left out for 20 to 30 minutes to soften slightly.
- Freeze for Later: Freeze cooled cookies in a single layer on a tray, then transfer to a bag for up to 2 months. Thaw in the fridge overnight.
Pumpkin Pie Sugar Cookies
Instructions
- Preheat your oven to 350°F. Spray a muffin pan with nonstick cooking spray. Cut parchment paper into small strips and place one in each muffin cup – this makes the cookies easier to lift out later.
- Take two sugar cookie dough pieces and press them together into a single ball. Place the dough ball into each muffin cup and gently press it in to form a base.
- Bake the cookie dough for about 10 minutes, until it’s puffed and lightly golden.
- While the cookies bake, whisk together the pumpkin puree, egg, sweetened condensed milk, pumpkin pie spice, and a pinch of salt in a bowl until smooth.
- Remove the muffin pan from the oven. Use a tart tamper or the back of a spoon to press a well into the center of each cookie cup.
- Carefully spoon the pumpkin pie filling into each well, filling close to the top.
- Return the pan to the oven and bake for another 10 – 15 minutes, or until the pumpkin filling is just set and doesn’t jiggle when gently shaken.
- Let the cookie cups cool in the pan completely before removing them. Use the parchment strips to lift them out cleanly.
- Optionally, once they’re fully cooled, top each one with a swirl of whipped cream. Serve immediately or store in the fridge until you’re ready to enjoy.
