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–+ servings
Pumpkin Pie Cookies

Pumpkin Pie Cookies: No-Bake Delights for Fall Gatherings

Enjoy the delightful Pumpkin Pie Cookies that capture the essence of fall in a no-bake treat, perfect for gatherings.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 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.
For the No-Bake Filling
  • 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.
For the Topping
  • 1 cup Whipped Cream Use store-bought or homemade.

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Piping bag
  • wire rack

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, cream together the unsalted butter and sugar until light and fluffy, about 3-5 minutes.
  2. Beat in the egg and vanilla extract until well combined.
  3. Gradually add the all-purpose flour and salt into the butter mixture, mixing on low speed until a soft dough forms.
  4. Chill the dough in the refrigerator for at least 30 minutes.
  5. Preheat your oven to 350°F (175°C). Roll the dough into 1.5-tablespoon balls and place them on a lined baking sheet.
  6. Press a well into each ball with the back of a teaspoon.
  7. Bake the cookies for 10-12 minutes, until the edges are lightly golden.
  8. Transfer cooked cookies to a wire rack to cool completely.
  9. Prepare the no-bake filling by beating the cream cheese until smooth. Gradually mix in the pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract.
  10. Add the heavy cream, mixing until the filling is creamy and well combined.
  11. Chill the filling in the refrigerator for at least 30 minutes.
  12. Fill each cooled cookie well with the pumpkin mixture.
  13. Top with whipped cream just before serving.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 500IUCalcium: 30mgIron: 1mg

Notes

These cookies can be made in advance, with filling stored separately until serving to maintain crispness and texture.

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