Name: Delightful No-Bake Pumpkin Pie Cookies for Fall Fun
Prep time: 30 min
Cook time: 12 min
Total time: 72 min
Ingredients: ½ cup Unsalted Butter (softened); ½ cup Sugar (can use coconut sugar); 1 large Egg (can use flax egg as substitute); 1 teaspoon Vanilla Extract; 1¾ cups All-Purpose Flour (can use gluten-free blend); ¼ teaspoon Salt; 1 cup Canned Pumpkin Puree (ensure it's pure pumpkin); ⅓ cup Brown Sugar (can use white sugar if necessary); 1 teaspoon Pumpkin Pie Spice (or mix cinnamon, nutmeg, and ginger); ½ teaspoon Ground Cinnamon; 8 ounces Cream Cheese (can use Greek yogurt for lower fat); ½ cup Heavy Cream (whipping cream can substitute); to taste Whipped Cream (store-bought or homemade)

As I walked through my local farmers’ market, the sweet aroma of fresh pumpkins caught my attention, instantly igniting my excitement for fall baking. That’s when the idea for these No-Bake Pumpkin Pie Cookies struck me—a delightful blend of the beloved autumn flavor without the fuss of traditional pie-making. These charming cookies are not only a quick and simple option for your holiday gatherings but are also make-ahead friendly, perfect for busy schedules. Imagine bringing the warm, comforting taste of pumpkin pie to life in a handy cookie form, complete with a creamy, spiced filling and a dollop of whipped cream. Whether you’re hosting a festive gathering or simply looking for a cozy treat to enjoy with a cup of coffee, these Pumpkin Pie Cookies promise to be the highlight of your fall dessert table. Ready to impress your friends and family with a twist on a classic? Let’s dive into this delicious recipe together!

Why are Pumpkin Pie Cookies a must-try?

Delightful flavors: These cookies combine the rich taste of pumpkin pie with the convenience of a cookie.

No-bake convenience: Skip the oven and enjoy these creamy delights, perfect for busy bakers.

Make-ahead friendly: Prepare them in advance and take the stress out of holiday baking!

Crowd-pleaser: Serve them at gatherings or cozy nights in, and watch everyone reach for seconds.

Versatile options: Feel free to mix it up by adding chocolate chips or experimenting with unique spices for your personal touch.

Pair these scrumptious cookies with a warm cup of coffee or perhaps even some of our Chewy Pumpkin Cookies for an ultimate fall experience!

Pumpkin Pie Cookies Ingredients

For the Cookie Dough

Unsalted Butter – Provides richness and moisture to the cookie dough; use margarine for a dairy-free version.
Sugar – Sweetens the cookie base; coconut sugar offers a less refined option.
Egg – Binds ingredients and helps with texture; for an egg-free option, replace with a flax egg (1 tbsp flaxseed meal + 3 tbsp water).
Vanilla Extract – Adds flavor depth to the cookie base; no substitution is needed for best flavor.
All-Purpose Flour – Forms the structure of the cookies; a gluten-free flour blend can be used for GF options.
Salt – Enhances flavor balance; no substitutions necessary.

For the No-Bake Filling

Canned Pumpkin Puree – Main flavor component of the filling, providing moisture; ensure it’s pure pumpkin, not pumpkin pie filling.
Brown Sugar – Adds sweetness and a hint of molasses flavor to the filling; white sugar can be used if necessary.
Pumpkin Pie Spice – Essential for a classic fall flavor; no direct substitute, but mix cinnamon, nutmeg, and ginger for a similar effect.
Ground Cinnamon – Enhances the spicy flavor of the filling; no substitutions necessary.
Cream Cheese – Adds creaminess and structure to the filling; Greek yogurt can be used for a lower fat option.
Heavy Cream – Provides richness in texture for the filling; whipping cream can be used as a substitute.

For Topping

Whipped Cream – Adds an airy finish to the cookies; you can use store-bought or homemade options.

These Pumpkin Pie Cookies are about to become your new favorite treat, marrying the cozy flavors of fall with a delightful no-bake twist!

Step‑by‑Step Instructions for Pumpkin Pie Cookies

Step 1: Prepare the Cookie Dough
Start by creaming together ½ cup of softened unsalted butter and ½ cup of sugar in a large mixing bowl until the mixture is light and fluffy, about 2-3 minutes. Next, add in 1 beaten egg and 1 teaspoon of vanilla extract, mixing until fully incorporated. Gradually combine 1 ¾ cups of all-purpose flour and ¼ teaspoon of salt into the wet ingredients, stirring until just combined, and allow the dough to come together smoothly.

Step 2: Chill the Dough
Once your dough is mixed, wrap it in plastic wrap or place it in an airtight container. Refrigerate the dough for about 30 minutes; this will help prevent the cookies from spreading too much while baking. During this time, you can prepare your baking sheet by lining it with parchment paper for easy cleanup and to prevent sticking.

Step 3: Shape and Bake
Preheat your oven to 350°F (175°C). After chilling, scoop the dough into 1.5-tablespoon balls and place them on the prepared baking sheet, leaving space in between for spreading. Using your thumb or the back of a spoon, press a small well into the center of each dough ball. Bake for 10-12 minutes, until the edges are just golden and the centers appear soft but set.

Step 4: Cool and Prepare Filling
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. While the cookies cool, prepare the no-bake filling by blending together 8 ounces of cream cheese, 1 cup of canned pumpkin puree, ⅓ cup of brown sugar, 1 teaspoon of pumpkin pie spice, ½ teaspoon of ground cinnamon, and ½ cup of heavy cream in a mixing bowl until smooth and creamy.

Step 5: Assemble Cookies
Once the cookies are cool and the filling has chilled for about 30 minutes, it’s time to assemble your Pumpkin Pie Cookies. Spoon or pipe the chilled pumpkin filling generously into the wells of each cookie. Top each cookie with a dollop of whipped cream and a light dusting of cinnamon or nutmeg for a festive touch. Serve them right away, or refrigerate until ready to enjoy!

Expert Tips for Pumpkin Pie Cookies

Room Temperature Butter: Make sure your unsalted butter is at room temperature. This helps with easy creaming and creates a tender cookie base.
Cool Before Filling: Allow your cookies to cool completely after baking. This prevents the filling from becoming soggy, ensuring a delightful texture.
Chill the Filling: After preparing the no-bake pumpkin filling, chill it for 30 minutes. This allows the flavors to meld and results in a firmer consistency for easier assembly.
Whipped Cream Timing: Add whipped cream just before serving. This keeps it airy and fresh, which enhances the overall enjoyment of your Pumpkin Pie Cookies.
Mix Spices Creatively: Feel free to experiment with your spices! Try adding ground ginger or cloves to the filling for a unique twist that brings warmth to the classic flavors.

Pumpkin Pie Cookies Variations & Substitutions

Feel free to get creative with your Pumpkin Pie Cookies by exploring these delightful modifications that can elevate your flavors and textures!

Dairy-Free: Substitute unsalted butter with margarine or coconut oil for a completely dairy-free cookie. Enjoy the same rich texture without the dairy.
Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour for a gluten-free version that everyone can enjoy. Just ensure the texture remains delightful!
Sweetener Swap: Try coconut sugar instead of regular sugar for a low-glycemic alternative that adds a subtle caramel flavor. This makes each bite uniquely delicious.
Cinnamon Twist: Elevate the pumpkin filling by adding a pinch of cardamom or additional ground ginger for a spicier kick. It’s a fantastic way to amplify those warm fall flavors.
Chocolate Lovers: Mix in chocolate chips to the cookie dough before baking for chocolatey bites that complement the pumpkin beautifully. You might just find a new favorite combination!
Creamy Option: Swap cream cheese with Greek yogurt for a lighter filling without sacrificing creaminess. It brings a lovely tang while cutting down on fat.
Nutty Delight: Add finely chopped nuts, such as pecans or walnuts, into the filling for a delightful crunch that pairs wonderfully with the silky texture.
Extra Creamy Topping: Consider mixing flavored extracts like maple or almond into your whipped cream for an exciting twist that adds another layer of flavor to your cookies.

While you’re experimenting, why not whip up a batch of Baked Pumpkin Donuts for an equally satisfying fall treat? The delightful pumpkin flavors will surely make your autumn baking endeavors unforgettable.

What to Serve with No-Bake Pumpkin Pie Cookies

These delightful cookies are a sweet treat that evokes the comforting flavors of fall, making them perfect for gatherings or cozy nights in.

Cinnamon Sugar Donuts: Their soft, sweet texture and hint of spice echo the flavors of pumpkin, creating a delightful dessert duo.
Chai Tea: Spiced chai complements the pumpkin flavors beautifully, offering a warm, aromatic pairing that’s perfect for fall gatherings.
Apple Cider: Serve chilled or warm for a refreshing contrast; its fruity notes balance the creamy sweetness of the cookies.
Creamy Vanilla Ice Cream: A scoop of this classic flavor provides a satisfying, creamy contrast to the spiced pumpkin filling and is always a hit.
Caramel Sauce Drizzle: Drizzle warm caramel over the cookies for an extra indulgent touch, adding a delightful richness to each bite.
Mini Pumpkin Muffins: Pair these cookies with mini muffins for a sweet platter showcasing the best of autumn flavors.
Whipped Hot Chocolate: An indulgent beverage that adds a chocolatey twist, making the sweet experience even more luxurious.
Maple Pecan Pie Bars: Layered flavors of maple and pecans complement the spiced pumpkin, creating a delightful variety of textures.
Ginger Snap Cookies: Their crunchy texture and zesty spice work well together, enhancing the overall fall vibe of your dessert table.

Make Ahead Options

These delightful Pumpkin Pie Cookies are perfect for meal prep enthusiasts looking to save time during the busy holiday season! You can prepare the cookie dough up to 24 hours in advance; just wrap it tightly in plastic wrap and refrigerate to maintain freshness. Additionally, the no-bake filling can be made ahead and stored in the refrigerator for up to 3 days—simply keep it in an airtight container. When you’re ready to serve, assemble the cookies by spooning the filling into the cookie wells and adding a dollop of whipped cream. This way, you’ll have a delicious treat ready with minimal effort, ensuring that the flavors are just as delightful!

How to Store and Freeze Pumpkin Pie Cookies

Room Temperature: Keep unfilled cookies in an airtight container for up to 3-4 days. This helps maintain their softness and freshness for those unexpected snack cravings.

Fridge: Once filled, Pumpkin Pie Cookies should be refrigerated to preserve their creamy texture. Consume them within 2 days for the best flavor and consistency.

Freezer: To freeze, place unfilled cookies in a single layer in a freezer-safe bag or container for up to 2 months. Simply thaw and fill them with the no-bake pumpkin filling when you’re ready to indulge!

Reheating: If desired, gently warm unfilled cookies in the microwave for 10-15 seconds before serving, then add the chilled filling and a dollop of whipped cream.

Pumpkin Pie Cookies Recipe FAQs

What should I look for when selecting canned pumpkin puree?
Absolutely! When choosing canned pumpkin puree, make sure to select pure pumpkin and not pumpkin pie filling. Pure pumpkin puree has a smooth texture and deep flavor, while pumpkin pie filling contains added sugars and spices, which can interfere with your cookie’s taste. Always check the label to ensure you’re getting the right ingredient!

How should I store my Pumpkin Pie Cookies?
Very! Unfilled Pumpkin Pie Cookies can be stored in an airtight container at room temperature for up to 3-4 days. However, once you’ve added the delicious no-bake filling, it’s best to refrigerate the cookies. Make sure to consume them within 2 days to enjoy the optimal flavor and texture!

Can I freeze Pumpkin Pie Cookies?
Indeed! To freeze your Pumpkin Pie Cookies, it’s best to store them unfilled. Place the unfilled cookies in a single layer in a freezer-safe bag or container and freeze for up to 2 months. When you’re ready to enjoy, simply thaw them at room temperature and fill them with the no-bake pumpkin filling. This way, you’ll always have a delightful treat on hand!

What if my cookies come out too soft?
Oh no! If your cookies seem too soft, it might be due to overmixing or underbaking. To troubleshoot, ensure that you properly chill the cookie dough for at least 30 minutes before baking, as this helps to firm them up. Additionally, keep an eye on them in the oven; they should have golden edges and a soft center. If you find they aren’t firming up, you can always bake them for an extra minute or two, but be cautious not to overbake!

Are Pumpkin Pie Cookies safe for pets?
Not really. Especially the filling, which contains sugar and dairy, something that isn’t ideal for our furry friends. Always keep the cookies away from pets to ensure they stay happy and healthy! If you’re looking for pet-friendly treats, consider making special ones just for them without harmful ingredients.

Can I customize the ingredients for allergies?
Absolutely! This recipe is quite flexible. For a gluten-free option, swap out the all-purpose flour for a gluten-free blend. If you have dairy allergies, consider using margarine in the cookie dough and Greek yogurt as a lighter alternative to cream cheese. You can make these Pumpkin Pie Cookies work for various dietary needs while still enjoying that cozy, fall flavor!