These easy pumpkin thumbprint cookies are bound to become a fall staple in your home!

Pumpkin pie cookies combine the creamy, spiced filling of pumpkin pie with a delicious sugar cookie base, making a delightful combo!

a pumpkin pie cookie held in a hand, with more cookies in the background.

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I’ve never been a big fan of pumpkin pie.

That may be a travesty to admit, but it’s true. I’d rather enjoy a good slice of pecan pie or cranberry pie instead.

But I do love pumpkin goodies, so when it’s pumpkin pie in cookie form? That’s another story!

These pumpkin pie cookies are the perfect way to enjoy the flavors of the classic pie, but in a super tasty hand-held form.

The creamy filling of these thumbprint cookies pairs perfectly with the spiced sugar cookie base, so they’re a perfect addition to your Thanksgiving dessert table this year!

More Delicious Pumpkin Cookies to Try:

Pumpkin Pie Thumbprint Cookies

These thumbprint cookies are not only easy to make, but they’re delicious, too.

If you’ve ever been to Crumbl cookies, you know they specialize in unique and delicious flavors.

But they’re also expensive! So I like to make my own at home when possible.

These cookies are similar to the pumpkin pie cookies from Crumbl, but without the hefty price tag.

It’s a simple pumpkin spice sugar cookie that’s filled with a creamy and flavorful pumpkin pie filling, which is baked to perfection.

Feel free to add a dollop of whipped cream on top to really round out the pumpkin pie experience!

More Crumbl Copycat Recipes:

thumbprint cookies with pumpkin pie filling, next to cinnamon sticks and a ceramic pumpkin.

How to Make Pumpkin Pie Cookies

It’s really easy to whip up this simple fall treat.

Ingredients You’ll Need:

Salted butter
Brown sugar
White granulated sugar
Eggs
Vanilla extract
Pumpkin spice
All-purpose flour
Baking powder
Baking soda
Pumpkin puree
Sweetened condensed milk

side view of pumpkin pie cookies stacked together. They're made with a spiced sugar cookie base and topped with pumpkin pie filling.

How to Make It:

(Full printable recipe card is available below)

Begin preparing cookie dough. First, you’ll combine butter, brown sugar, and sugar in a mixing bowl.

Use an electric mixer to beat together until smooth and fluffy, then add the egg and vanilla extract.

Mix until incorporated.

two photos; one shows butter and sugars in a mixing bowl; the other shows egg and vanilla extract added to the mixture.

Finish cookie dough and make filling. Next, you’ll add the dry ingredients to the wet ingredients, mixing just until a soft dough forms.

Prepare the pumpkin pie filling by combining sweetened condensed milk, pumpkin puree, pumpkin pie spice, brown sugar, and egg in a mixing bowl.

Mix to combine.

two photos; one shows dry ingredients added to the wet ingredients in the mixing bowl; the other shows a bowl of ingredients for the pumpkin pie filling.

Shape and bake. Last, you’ll divide the cookie dough into 16 balls of dough.

Place on a baking sheet and use a tablespoon to press an indentation in the dough.

Refrigerate for 15 minutes, then remove and add filling to the indentations.

Bake for 13 minutes, then allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool.

two photos; one shows cookie dough filled with pumpkin pie filling; on a baking sheet; the other shows the cookies after being baked.

Notes and Adaptations:

You can store these cookies in the fridge or on the counter for up to 5 days. They can be enjoyed at room temperature, cold, or warm.
For some extra fun you can top your cookies with some whipped cream and a sprinkle of cinnamon.
Be careful when spooning the pumpkin pie filling into your cookies. You don’t want any of the filling to spill out of the sides.
As long as you use a tablespoon to create the indent you should be able to fit about a tablespoon of filling in each cookie. You can also use your thumb if preferred.
It’s important to give your cookies a few minutes to cool after they come out of the oven before transferring them. If you try to move them too soon, they may fall apart.

overhead view of a spatula lifting a pumpkin pie thumbprint cookie from the pan of freshly baked cookies.

Recommended Equipment:

Yield: 16 Cookies

Pumpkin Pie Cookies

Name: Pumpkin Pie Cookies
Prep time: 15 min
Cook time: 13 min
Total time: 43 min
Yield: 16
Cuisine: American
Ingredients: 1 cup salted butter, softened; 1/2 cup brown sugar; 1/4 cup white granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 teaspoon pumpkin spice; 2 1/2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/3 teaspoon baking soda; 3/4 cup pumpkin puree; 1/4 cup sweetened condensed milk; 1 teaspoon pumpkin spice; 1 large eggs; 1/4 cup brown sugar

These delicious pumpkin pie cookies combine a spiced sugar cookie with creamy pumpkin pie filling, making a delicious handheld treat for fall!

Prep Time 15 minutes

Cook Time 13 minutes

Additional Time 15 minutes

Total Time 43 minutes

Ingredients

For the Cookies:

1 cup salted butter, softened
1/2 cup brown sugar
1/4 cup white granulated sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon pumpkin spice
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/3 teaspoon baking soda

For the Filling:

3/4 cup pumpkin puree
1/4 cup sweetened condensed milk
1 teaspoon pumpkin spice
1 large eggs
1/4 cup brown sugar

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.

Prepare cookie dough by adding the butter, granulated sugar, and brown sugar to a mixing bowl. Use an electric hand mixer to beat the ingredients together for about 2 minutes or until smooth and creamy.

Add the egg and vanilla to the mixing bowl and beat again until fully incorporated into the batter.

Gently whisk in the flour, baking powder, baking soda, and pumpkin spice just until incorporated.

Using your hands or a cookie scoop, divide the dough into 16 balls. Place dough balls onto prepared baking sheet. Use the back of a tablespoon to create an indent in the center of each ball of cookie dough.

Chill in the refrigerator for 15 minutes.

Prepare the filling by whisking together the pumpkin puree, sweetened condensed milk, pumpkin spice, egg, and brown sugar until smooth and creamy.

Space the cookies about an inch apart and use a small spoon to fill the indent of each cookie with the pumpkin filling.

Bake in preheated oven for 13 minutes.

Remove from oven and let cookies cool on the pan for 5 minutes before transferring them to a wire cooling rack to cool completely.

Notes

You can store these cookies in the fridge or on the counter for up to 5 days. They can be enjoyed at room temperature, cold, or warm.
For some extra fun you can top your cookies with some whipped cream and a sprinkle of cinnamon.
Be careful when spooning the pumpkin pie filling into your cookies. You don’t want any of the filling to spill out of the sides.
As long as you use a tablespoon to create the indent you should be able to fit about a tablespoon of filling in each cookie. You can also use your thumb if preferred.
It’s important to give your cookies a few minutes to cool after they come out of the oven before transferring them. If you try to move them too soon, they may fall apart.

2 Comments

Michelle says:

at

How much vanilla? It doesn’t say

1. Chrysti Benner says:
  
  at
  
  Hi Michelle! Thank you for catching that–it’s 1 teaspoon. I’ll update the recipe to show that! 🙂

Easy Pumpkin Pie Cookies

These easy pumpkin thumbprint cookies are bound to become a fall staple in your home!

Pumpkin Pie Thumbprint Cookies