Pumpkin Pie Cookies – A Bite-Sized Thanksgiving Dessert
There’s something so comforting about pumpkin pie in the fall. The warm spices, creamy pumpkin filling, and flaky crust bring instant coziness. Now imagine all of that goodness tucked into a bite-sized cookie! These Pumpkin Pie Cookies are the perfect mix of cozy flavors and easy baking — ideal for Thanksgiving dessert tables, fall gatherings, or just a sweet weekend treat at home.
Why You’ll Love These Pumpkin Pie Cookies
H3:Bite-Sized Pumpkin Pie Flavor
H3: Perfect for Thanksgiving & Fall Gatherings
H3: Easy Dessert with Store-Bought Pie Crust
Ingredients you’ll need
- Premade pie crusts
- Pumpkin puree (not pie filling)
- Evaporated milk
- Egg, vanilla, sugar, and warm spices
How to Make Pumpkin Pie Cookies
Prepare the pumpkin pie filling
1. Mix pumpkin, evaporated milk, egg, vanilla, sugar, cinnamon, ginger and cloves- 2. Blend until smooth and creamy
Prepare the pie crusts
- 3. Cut the cookie shapes
- 4. Cut the cookie rings
- 5. Brush with egg wash
Fill the cookie crusts with pumpkin filling
- 6. Fill cookie crusts
Bake until golden
8. Bake until golden
When cooled you can store your pumpkin pie cookies in an airtight container
Pro Tips for the Best Pumpkin Pie Cookies
Use a Round Cookie Cutter for Best Results
Don’t Overfill with Pumpkin Mixture
Make Ahead for Parties & Bake Sales
Variations You’ll Want to Try
Pumpkin Sugar Cookie Style
- replace the refrigerated pie crusts with sugar cookie dough
Add a Shortbread Base
- Use a shortbread cookie dough in place of the pie crusts
Add a dollop of whipped cream
- dress up your pumpkin pie cookies by piping on some real whipped cream
Storing & Make-Ahead Tips
How to keep them fresh in the fridge
Store your cookies in the refrigerator in an airtight container for up to three days.
Freezing options for pumpkin cookies
Let the cookies cool completely and then place between layers of parchment paper in an airtight container in the freezer. Let thaw in the refrigerator overnight.
Why I Love This Recipe
I love pumpkin, but very few in my family do, so the cookies let me enjoy a mini pumpkin pie anytime! I’m also a big fan of refrigerated cookie dough – you can make so many amazing recipes with it! Check out my video for 5 fun recipes at the end of the post.
FAQs
Wrapping It Up
Pumpkin Pie Cookies are proof that you don’t need a big pie plate to enjoy the flavors of fall. With just a few simple ingredients and a little baking time, you’ll have a batch of cookies that disappear faster than you can set them out. Whether you serve them at Thanksgiving or bake a batch to share with friends, these little pies in cookie form will quickly become a fall favorite.
Try These Next
If you enjoyed these Pumpkin Pie Cookies, you’ll love a few more of my cozy cookie and pie-inspired treats:
Crumbl Snickerdoodle Cupcake Cookie
– a fun to bake copycat recipe – so good!
Pumpkin Cream Cheese Muffins
– inspired by the Starbucks favorite, but even better homemade.
Blueberry Apple Pie Cookies
– a fruity twist on pie cookies that everyone raves about.
Snickerdoodle Cookie Bars
– chewy, cinnamon-sugar bars that taste like a classic snickerdoodle in bar form.
Cherry Pie Cookies
– miniature cherry pies on a yummy refrigerated crust.
Pumpkin Pie Cookies – A Fun Twist on Classic Pumpkin Pie
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Equipment
Ingredients
- 2 pie crusts - refrigerated
- 1 c pumpkin puree - NOT pie filling
- ¾ c evaporated milk
- 1 egg
- 1 t vanilla
- ⅓ c sugar
- ½ t cinnamon
- ¼ t ginger
- ¼ t cloves
- 1 Egg - for egg wash
- 1 T water - for egg wash
Instructions
- Preheat the oven to 375F/190C degrees. Line your baking sheet(s) with parchment and set aside.
- In a small bowl, combine the pumpkin, evaporated milk, egg, vanilla, sugar, cinnamon, ginger and cloves. Whisk to combine.
- Carefully unroll the pie crusts. Using a 3 inch round cutter (preferably one with the rounded edges), cut out as many pieces as possible. Save the scraps and reroll as many times as possible to get the most amount of rounds.
- Using a 2.5 or similar size round cutter, remove the center out of half the pie crust rounds. Save those scraps and reroll again until all the dough has been used. Half should be a full round piece. The other half are the outside edge.
- Lay out the full rounds as the bottom piece on the prepared parchment.
- In a small bowl, combine the egg and water to create the egg wash. Using a pastry brush, lightly brush the entire surface of the pie crust.
- Top with the remaining pie crust outer edge pieces and use the egg wash to secure the pieces together. Brush the top pieces with a light coat of egg wash.
- Spoon about a teaspoon of the pumpkin mixture into the center of each pie cookie.
- Bake in the preheated oven for 12-15 minutes or until the edges are just beginning to brown.
- Allow to cool.
- Storage: Cookies can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Looking for more baking inspiration? I’ve gathered my best recipes into easy-to-browse collections. Whether you’re craving cookies, pies, cakes, or cozy seasonal desserts, you’ll find plenty of ideas to keep your kitchen smelling sweet:
More From Pie Lady Bakes
Looking for more inspiration? Browse these cozy collections to keep your oven warm and your dessert table full:
Easy Desserts – quick bakes and no-bake sweets for every occasion
Cozy Living – create simple, meaningful traditions through baking
Seasonal Celebrations – festive desserts and treats for holidays, parties, and special family moments
Judy Kahansky
Judy Kahansky is an experienced writer and baker, creating delicious desserts (including pie!) for over 40 years. She loves to take classic and vintage recipes and update them to fit the busy lives of her readers. When not baking, Judy and her husband Mark are passionate golfers, enjoy the simple life, and are travelers and dog lovers, spending as much time as they can with their sweet pup Ruby.
