Name: Pumpkin Pie Cookies: No-Bake Delights for Fall Gatherings
Prep time: 30 min
Cook time: 12 min
Total time: 72 min
Ingredients: 1 cup Unsalted Butter (Key for moisture and a tender texture; substitute with margarine if needed.); 1 cup Sugar (Granulated or brown sugar works interchangeably.); 1 large Egg (Use a flax or chia egg if allergic.); 1 teaspoon Vanilla Extract (Adds depth of flavor.); 3 cups All-Purpose Flour (For gluten-free options, try a 1:1 gluten-free flour blend.); ½ teaspoon Salt (Enhances flavors; kosher or sea salt is recommended.); 1 cup Canned Pumpkin Puree (Forms the base of the no-bake filling; don’t substitute with pumpkin pie filling.); ½ cup Brown Sugar (Can be swapped with coconut sugar for a healthier version.); 1 teaspoon Pumpkin Pie Spice (Essential for that classic pumpkin flavor.); 1 teaspoon Ground Cinnamon (Optional but recommended for an extra flavor kick.); 8 ounces Cream Cheese (Adds creaminess and stability to the filling.); 1 cup Heavy Cream (Coconut cream works great for a dairy-free option.); 1 cup Whipped Cream (Use store-bought or homemade.)

The delightful aroma of pumpkin spice wafts through the air, instantly transporting me to cozy autumn afternoons. That’s the magic behind my No-Bake Pumpkin Pie Cookies, a simple yet sensational treat that combines the essence of traditional pumpkin pie with the ease of a handheld dessert. These cookies are not just a breeze to whip up—thanks to the creamy no-bake filling—they’re also perfect for Thanksgiving gatherings or any fall festivity. Plus, their make-ahead convenience means you can focus on spending time with loved ones instead of being stuck in the kitchen. Ready to add a delightful twist to your dessert spread? Let’s dive into the recipe!

Why Are Pumpkin Pie Cookies a Must-Try?

Irresistible Flavor: These cookies deliver a rich, spiced pumpkin taste that captures the essence of fall.

No-Bake Convenience: No need for baking hassle! Just whip up a quick filling and you’re ready to go.

Versatile Treat: Perfect for Thanksgiving gatherings or casual autumn afternoons, these cookies fit any occasion.

Make Ahead: With the option to prepare in advance and keep filling separate, you’ll spend less time in the kitchen.

Creamy Delight: The smooth no-bake filling contrasts beautifully with the soft cookie base, creating a delightful texture.

Ready to explore even more pumpkin-inspired goodness? Check out my Chewy Pumpkin Cookies or try the delicious Baked Pumpkin Donuts for variety!

Pumpkin Pie Cookies Ingredients

For the Cookie Base
• Unsalted Butter – Key for moisture and a tender texture; substitute with margarine if needed.
• Sugar – Sweetens the cookie dough; granulated or brown sugar works interchangeably.
• Egg – Binds the cookie dough for structure; use a flax or chia egg if allergic.
• Vanilla Extract – Adds depth of flavor; pure or imitation vanilla both work well.
• All-Purpose Flour – Provides structure to the cookies; for gluten-free options, try a 1:1 gluten-free flour blend.
• Salt – Enhances flavors; kosher or sea salt is recommended for the best results.

For the No-Bake Filling
• Canned Pumpkin Puree – Forms the base of the no-bake filling; don’t substitute with pumpkin pie filling.
• Brown Sugar – Sweetens and adds moistness; can be swapped with coconut sugar for a healthier version.
• Pumpkin Pie Spice – Essential for that classic pumpkin flavor; cinnamon and nutmeg can be used in a pinch.
• Ground Cinnamon – Enhances the spices in filling; optional but recommended for an extra flavor kick.
• Cream Cheese – Adds creaminess and stability to the filling; Greek yogurt makes a lighter alternative.
• Heavy Cream – Provides richness and contributes to a smooth filling; coconut cream works great for a dairy-free option.

For the Topping
• Whipped Cream – A delightful topping for your cookies; use store-bought or homemade for added flair.

Step‑by‑Step Instructions for Pumpkin Pie Cookies

Step 1: Prepare the Cookie Dough
In a large mixing bowl, cream together 1 cup of unsalted butter and 1 cup of sugar until light and fluffy. This should take about 3-5 minutes. Next, beat in 1 egg and 1 teaspoon of vanilla extract until well combined. The mixture will be smooth and slightly pale in color, indicating it’s ready for the next step.

Step 2: Combine Dry Ingredients
Gradually add 3 cups of all-purpose flour and ½ teaspoon of salt into the butter mixture, mixing on low speed to avoid flour spillage. Continue mixing until a soft dough forms, which should take about 1-2 minutes. Allow the dough to chill in the refrigerator for at least 30 minutes; this helps prevent spreading during baking.

Step 3: Shape the Cookies
Preheat your oven to 350°F (175°C) while the dough chills. Once chilled, roll the dough into 1.5-tablespoon balls and place them on a lined baking sheet, spacing them about 2 inches apart. With the back of a teaspoon, gently press a well into each ball, ensuring they hold the filling later.

Step 4: Bake the Cookies
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Keep an eye on them as they bake; they should look soft but set in the center. When they come out, lightly press the wells again to ensure there’s enough space for the filling.

Step 5: Cool the Cookies
Transfer the baked cookies to a wire rack and allow them to cool completely. This cooling process is crucial as it helps the cookies set, making it easier to fill them later. It should take about 15-20 minutes for them to cool down to room temperature.

Step 6: Make the No-Bake Filling
While the cookies cool, prepare the no-bake filling by beating 8 ounces of cream cheese in a mixing bowl until smooth. Gradually mix in 1 cup of canned pumpkin puree, ½ cup of brown sugar, 1 teaspoon of pumpkin pie spice, and 1 teaspoon of vanilla extract. Finally, add 1 cup of heavy cream, mixing until the filling is creamy and well combined.

Step 7: Chill the Filling
Place the filling in the refrigerator for at least 30 minutes. Chilling helps the filling to firm up, making it easier to pipe or spoon into the cookie wells. During this time, the flavors will meld, enhancing the overall taste of the no-bake pumpkin pie filling.

Step 8: Fill the Cookies
Once chilled, take the filling out of the refrigerator. Use a piping bag or a spoon to generously fill each cooled cookie well with the pumpkin mixture. Be sure to fill them just to the top without overflowing to maintain a neat appearance.

Step 9: Add the Whipped Cream
Finish off your Pumpkin Pie Cookies by topping them with whipped cream. You can either dollop it on each cookie or pipe it for a fancier touch. For an added festive flair, sprinkle a dash of ground cinnamon or nutmeg on top just before serving.

Expert Tips for Pumpkin Pie Cookies

Use Pure Pumpkin Puree: Ensure you’re using canned pumpkin puree, not the sweetened pumpkin pie filling, for the best authentic flavor.
Chill the Dough: Don’t skip chilling the dough! This step is crucial to prevent the cookies from spreading too much while baking and helps create a softer texture.
Careful with Filling: Allow the no-bake filling to chill for the best results before piping it into the cookies; a well-chilled filling holds its shape beautifully.
Freshness Matters: Assemble the cookies and add whipped cream just before serving to keep the cookies crisp and the whipped cream fluffy.
Storage Tips: Unfilled cookies can be stored in an airtight container for up to 3-4 days, but filled cookies are best enjoyed within 2 days for optimal texture.

Make Ahead Options

These No-Bake Pumpkin Pie Cookies are an ideal choice for meal prep! You can prepare the cookie bases up to 3 days in advance by storing them in an airtight container at room temperature. The no-bake filling, made with cream cheese and pumpkin, can also be whipped up and refrigerated for up to 24 hours. To maintain the cookies’ crisp texture, fill them with the pumpkin mixture and top with whipped cream just before serving. This way, you’ll have delicious, fresh-tasting Pumpkin Pie Cookies ready in no time, allowing you to enjoy the festivities without the last-minute rush!

Storage Tips for Pumpkin Pie Cookies

Room Temperature: Store unfilled cookies in an airtight container for up to 3-4 days to maintain freshness.

Fridge: If you prefer, you can refrigerate unfilled cookies for optimal texture; however, they should still be kept airtight.

Freezer: Freeze unfilled cookies for up to 2 months. Wrap them tightly in plastic wrap and place them in a freezer bag.

Reheating: To enjoy crispy cookies, reheat unfilled pumpkin pie cookies in the oven at 350°F for about 5 minutes before serving.

Pumpkin Pie Cookies Variations & Substitutions

Feel free to get creative and make these Pumpkin Pie Cookies truly your own—with delightful twists and alternatives that will captivate your taste buds!

Shortbread Base: Swap the sugar cookie base for a buttery shortbread dough for a crumblier texture. Shortbread offers a rich flavor that pairs beautifully with the creamy filling.
Spice It Up: Increase the nutmeg or add a touch of ground cloves for a bolder flavor profile. These warm spices will elevate the autumn essence, making each bite a cozy hug.
Chocolate Drizzle: Enhance with melted chocolate drizzled over the filled cookies for an indulgent touch. The bittersweet chocolate contrast enhances the sweetness of the pumpkin filling spectacularly.
Nutty Crunch: Add chopped pecans or walnuts into the cookie base or sprinkle them on top of the whipped cream. This adds a satisfying crunch and complements the creaminess of the filling.
Nut-Free Option: Replace the cream cheese with a silken tofu blend for a dairy-free and nut-free variant. This creamy alternative still provides a luscious filling that everyone will enjoy.
Maple Sweetener: Substitute brown sugar in the filling with pure maple syrup for a lovely maple twist. The syrup adds depth and sweetness, embracing the autumn theme.
Pumpkin Spice Swap: Feeling adventurous? Trade pumpkin pie spice with chai spice for a warming, aromatic burst that will envelop your senses like a cozy scarf.
Coconut Cream: For a tropical vibe, use coconut cream instead of heavy cream in the filling. This substitution adds a hint of coconut flavor that contrasts beautifully with pumpkin.

These variations can make your Pumpkin Pie Cookies uniquely yours, offering options that satisfy different preferences and dietary needs! And if you’re in the mood for more pumpkin-inspired treats, don’t forget to explore my Chewy Pumpkin Cookies or the scrumptious Baked Pumpkin Donuts!

What to Serve with No-Bake Pumpkin Pie Cookies

Imagine delighting your guests with the rich, spiced flavors of fall while keeping your dessert menu effortlessly simple and scrumptious.

Creamy Mashed Potatoes: Their smooth texture and buttery flavor create a cozy contrast to the sweet cookies, making them a superb accompaniment to any autumn gathering.
Warm Apple Cider: This beloved fall beverage, spiced with cinnamon and cloves, enhances the pumpkin spice essence in the cookies for a heartwarming combination.
Fresh Green Salad: A light, crunchy salad with autumn fruits adds a refreshing balance, ensuring your dessert isn’t overwhelming while elevating its flavors.
Cheesecake Bars: These rich, creamy treats echo the pumpkin filling’s richness and offer another delightful texture and flavor contrast for your dessert spread.
Savory Stuffed Acorn Squash: A savory option, stuffed squash brings a hearty element to the table, complementing the cookies’ sweetness beautifully.
Pumpkin Spice Latte: Enhance the pumpkin festivity with this aromatic drink that perfectly mirrors the essence of the cookies, creating an enticing aroma and flavor pairing.
Honey-Balsamic Brussels Sprouts: The sweet-tangy notes from the sprouts can offset the cookie’s sweetness, uniting these dishes in a harmonious flavor journey.
Chocolate Pudding Cups: Their creamy consistency and rich chocolate flavor provide a delightful contrast, perfect for guests who crave a sweet ending alongside your pumpkin treats.
Cranberry Sauce: A tart side like cranberry sauce adds bright acidity to balance the richness of the cookies, while its vibrant color enhances your autumn-themed table.

Pumpkin Pie Cookies Recipe FAQs

How do I select the best pumpkin puree for my filling?
Absolutely! When choosing pumpkin puree, look for 100% pure pumpkin without any added spices or sugars. Canned options work best; avoid pumpkin pie filling, as it contains additional sweeteners and flavors that can alter your cookie’s intended taste.

What is the best way to store unfilled Pumpkin Pie Cookies?
Store the unfilled cookies in an airtight container at room temperature for up to 3-4 days. If you prefer, you can refrigerate them as well, but ensure they remain airtight to prevent them from becoming dry.

Can I freeze my Pumpkin Pie Cookies?
Yes, you can freeze the unfilled cookies! For optimal freshness, wrap them tightly in plastic wrap, place them in a freezer bag, and store them in the freezer for up to 2 months. Just remember to fill and top them with whipped cream right before serving for the best texture.

What should I do if my no-bake filling is too runny?
Great question! If your pumpkin filling isn’t thick enough, try chilling it in the refrigerator for an additional 15-20 minutes. If it’s still too runny, consider mixing in a bit more cream cheese to help firm it up, stirring until smooth. This will give it a more stable consistency for piping into the cookie wells.

Can I make these cookies gluten-free?
Absolutely! To make your Pumpkin Pie Cookies gluten-free, simply swap the all-purpose flour with a 1:1 gluten-free flour blend. This substitution will maintain a similar texture while still giving you that delicious pumpkin flavor. Just ensure that all other ingredients are also gluten-free, especially the baking powder, if used.

Are there any allergy considerations with this recipe?
Absolutely! For those with egg allergies, a flax or chia egg can be used as a substitute. Additionally, if you’re catering to lactose intolerant guests, consider replacing the cream cheese with Greek yogurt and using coconut cream instead of heavy cream. Always check labels for allergens, especially if making for guests with known food sensitivities!