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Make some Pumpkin Pie Cookies instead of making a whole pumpkin pie. Cookie dough is mixed with pumpkin puree and cinnamon for a burst of pumpkin pie flavor and then baked until golden brown and topped with some cream cheese frosting and leaves made out of pie crust. It’s the perfect snack to nibble on all fall.
These Pumpkin Pie cookies are great for making for special gatherings like Thanksgiving and Christmas.
Also, enjoy these cookies as a fun snack to pack in school and work lunches.
Don’t be intimidated by all the steps for making these cookies. You just need to make the cookie dough and mix it with some pumpkin puree and bake them.
Then cut out some leaves using pie dough and bake those.
Then add some cream cheese frosting to each cookie and decorate with a pie crust leaf. Your children can help to cut out the pie crust leaves.
The older children and help assemble all the pieces.
In about 2 hours, you’ll have soft, pumpkin-flavored cookies topped with a pie crust leaf and orange frosting ready to enjoy!
HOW TO MAKE PUMPKIN PIE COOKIES
Bake some pumpkin-flavored cookies and then top them with a pie crust leaf and some yummy cream cheese frosting for a delicious snack the whole family will enjoy!
Are you ready to get started?
You’ll find the specific ingredient amounts and detailed instructions in the printable recipe at the bottom of this post.
KITCHEN TOOLS YOU MAY NEED
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- Measuring Spoons – I LOVE my set of these!
- Stand mixer
- Mixing Bowls
- Parchment Paper
- Cookie Sheet
- Cooling Rack
- 1 Set of cut-outs for Leaves
- Pastry Bag
- Star Tip
PUMPKIN PIE COOKIE INGREDIENTS
This fun and easy Pumpkin Pie Cookie recipe uses everyday kitchen staples to create a delicious fall snack your family will love. All you need is:
- some butter
- sugar
- vanilla
- an egg
- flour
- baking powder
- canned pumpkin
- cinnamon
- orange food coloring gel
- cream cheese
- powdered sugar
- prepared pie crust
PUMPKIN PIE COOKIE RECIPE INSTRUCTIONS
In the mixing bowl of a stand mixer, using the whisk attachment, add the butter, sugar, vanilla, and egg, and blend until light and fluffy.
Add a couple of drops of the orange food coloring gel to make the cookie more orange.
Place the canned pumpkin puree in a bowl, and add the cinnamon, and 2 tablespoons of sugar, and stir well.
Add the pumpkin mixture to the mixing bowl that has the butter and sugar mixture, and blend until smooth.
In a separate bowl, add the dry ingredients: the flour, and baking powder, and stir well to blend. Add the flour a little at a time to the mixed wet ingredients and mix on low to blend, until all the flour is added.
If the cookie dough is a little sticky, add another 1/4 cup of flour until the dough is no longer sticky, continue to add a little more flour until the dough forms a ball, and is not sticky.
Remove the whisk attachment, and use the paddle.
Continue to blend the cookie dough until it’s completely blended and a smooth ball starts to form. Scrape down the mixing bowl as needed.
Line two cookie sheets with Parchment paper, and roll the cookie dough into small balls, about 1 inch balls, and place the balls on the Parchment paper.
Makes about 40 cookies.
Bake at 350 degrees for about 15 minutes, or just until the cookies start to turn a light golden brown around the edges.
About halfway through baking the cookies, check the oven, and the cookies may have started to crack a little.
Take a flat bottom glass, dip it in sugar before lightly applying it to each cookie, smash the cookies very gently, and slightly, making them a little flatter, and spread out a little more.
This will give the cookies a crinkle look.
While the cookies are baking, cut out the pie crust leaves to top the cookies; unroll the prepared pie crust, and place it on a floured surface.
Dip the pie crust cutout tools in a little bit of flour just on the edges, to help prevent the dough from sticking.
Start to cut out the leaves from the pie dough. You should be able to cut one leaf to top each cookie – about 40.
With a metal spatula, gently remove the cutout leaves to a parchment paper-lined cookie sheet, and place them in the oven at 350 degrees for about 10 to 15 minutes, or until they’re golden brown.
When they’re baked, remove the leaves from the oven, and leave them on the parchment paper.
Sprinkle generously with sugar. Allow the leaves to cool completely.
While the cookies and leaves are cooling, make the frosting.
In the mixing bowl of a stand mixer, add the softened butter and cream cheese, and blend to combine.
Add the powdered sugar a little at a time, blending after each addition, until the frosting is smooth and fluffy.
Divide the frosting, taking about half a cup out of the mixing bowl, and leaving it white, set aside.
In the mixing bowl, add a couple of drops of the orange food coloring gel, and stir to blend until the frosting is tinted a pale pumpkin color.
Using plastic wrap (Glad wrap) tear off a piece about 10 inches wide, and place the frosting length-wise in the middle of the plastic wrap; it will look like a long ribbon of frosting.
Then, roll the plastic wrap around the frosting, making sure to keep it long, or length-wise like a long ribbon.
Snip the end off of the plastic wrap, on one end only, and place it in a pastry bag with the large star tip.
Pipe the frosting onto the cookies, using a swirl, and bring it up to a point.
Place a small dollop of the white frosting on the top of each cookie, and place one of the cutout pastry, or pie crust leaves in the white frosting.
Crumble any leftover pie crust leaves, and sprinkle on cookies.
Allow the frosting to set or firm up a bit, about 30 minutes.
In about 2 hours, you’ll have a yummy comforting fall snack that’s sure to become a new favorite!
PUMPKIN PIE COOKIES TIPS AND QUESTIONS
If you’ve never made cookies that taste just like pumpkin pie, don’t worry! Below are some common questions and helpful tips.
Hopefully, this will answer any questions you may have.
If not, feel free to ask in the comments and I’ll answer the best I can.
HOW LONG DOES IT REALLY TAKE TO MAKE PUMPKIN PIE COOKIES?
This delicious Pumpkin Pie Cookie recipe takes approximately 2 hours and 10 minutes. TOTAL. This includes:
- About 5 minutes of prep time
- Close to 15 minutes to make the cookie dough
- Around 30 minutes to bake the cookies and pie leaves until golden brown
- 20 minutes to cool the cookies and pie leaves and make the frosting
- 60 minutes to assemble the cookies and allow the frosting to firm
HOW DO I STORE PUMPKIN PIE COOKIES?
You can store Pumpkin Pie Cookies in an airtight container in a cool place for up to 3 days or in your freezer for up to 3 months.
Simply unthaw the cookies at room temperature.
CAN I USE PUMPKIN PIE FILLING INSTEAD OF PUMPKIN PUREE?
Yes, you can use pumpkin pie filling instead of pumpkin puree.
The cookies might taste a little sweeter because pumpkin pie filling is already sweetened but it’ll still taste great.
CAN I MAKE PUMPKIN PIE COOKIES AHEAD OF TIME?
Yes, you can easily make Pumpkin Pie Cookies the day before serving.
Simply keep them stored in an airtight container in a cool place.
WHAT GOES WELL WITH PUMPKIN PIE COOKIES?
Pumpkin Pie Cookies go well with a wide variety of fall snacks. These recipes would be great to serve together.
Some of my personal favorites include:
- Pumpkin Donuts
- Pumpkin Pie Milkshake
- Mummy Sugar Cookies
- Pumpkin Vanilla Cheesecake
- Pumpkin Spice Latte
CAN I USE HOMEMADE PIE DOUGH INSTEAD OF STORE-BOUGHT PIE DOUGH?
Yes, you can use homemade pie dough in this recipe instead of store-bought pie dough.
The steps will be pretty much the same.
Using pre-made pie dough saves a ton of time. If you have an amazing homemade pie dough recipe use it.
WHAT ELSE CAN I ADD TO THIS PUMPKIN PIE COOKIE RECIPE?
This tasty Pumpkin Pie Cookie recipe not only tastes great, but it’s also incredibly versatile.
Try adding some pumpkin puree to the orange cream cheese frosting to create some extra pumpkin pie flavor. YUM!
These Pumpkin Pie Cookies are so good, and they’re so easy to make, you’ll have them done in no time.
They’re really a pretty cookie to serve, and so festive they’ll dress up any party or buffet table.
They’re crunchy and a little chewy, and the Butter Cream Frosting is so delicious, it melts in your mouth, and makes such a pretty finish to this cookie.
Make sure to keep this one in your favorites.
PUMPKIN PIE COOKIE RECIPE
PUMPKIN PIE COOKIE RECIPE
Make some Pumpkin Pie Cookies instead of making a whole pumpkin pie. Cookie dough is mixed with pumpkin puree and cinnamon for a burst of pumpkin pie flavor and then baked until golden brown and topped with some cream cheese frosting and leaves made out of pie crust. It’s the perfect snack to nibble on all fall.
Ingredients
- 2 Sticks of Butter - softened
- 1 cup of Sugar
- 1 Tablespoon of Vanilla
- 1 Egg
- 3 cups of Flour (plus more if needed - see instructions)
- 1 Tablespoon of Baking Powder
- 2 Heaping Tablespoons of Canned Pumpkin
- 1 teaspoon of Cinnamon
- 2 Tablespoons of Sugar
- Orange Food Coloring Gel
- FOR THE FROSTING:
- 4 Tablespoons of Butter - softened
- 4 ounces of Cream Cheese
- 4 cups of Powdered Sugar
- Orange Food Coloring Gel
- PIE CRUST LEAVES - TO TOP - OR DECORATE
- 1 Roll of prepared Pie Crust - I used Pillsbury from the Dairy Case
- 1 Set of cut outs for Leaves
- Sugar to top
Instructions
- In the mixing bowl of a stand mixer, using the whisk attachment, add the Butter, Sugar, Vanilla, and Egg, and blend until light and fluffy.
- Add a couple of drops of the Orange Food Coloring Gel.
- Place the Pumpkin in a bowl, and add the Cinnamon, and the 2 Tablespoons of Sugar, and stir well.
- Add the pumpkin mixture to the mixing bowl, and blend until smooth.
- In a separate bowl, add the Flour, and Baking Powder, and stir well to blend.
- Add the flour a little at a time and mix on low to blend, until all the flour is added. (If the cookie dough is a little sticky, add another 1/4 cup of flour until the dough is no longer sticky - continue to add a little more flour until the dough forms a ball, and is not sticky).
- Remove the Whisk attachment, and use the paddle.
- Continue to blend the Cookie dough until it's completely blended and a smooth ball starts to form.
- Scrape down the mixing bowl as needed.
- Line two cookie sheets with Parchment paper, and roll the cookie dough into small balls, about 1 inch balls, and place the balls on the Parchment paper.
- Bake at 350 degrees for about 15 minutes, or just until the cookies start to turn a light golden brown around the edges.
- About halfway through baking the cookies, check the oven, and the cookies may have started to crack a little.
- Take a flat bottom glass, dip it in Sugar before lightly applying to each cookie - smash the cookies very gently, and slightly, making them a little flatter, and spread out a little more. This will give the cookies a crinkle look.
- While the cookies are baking, cut out the Pie Crust Leaves to top the Cookies; Unroll the prepared Pie Crust, and place it on a floured surface.
- Dip the pie crust cutouts in a little bit of Flour, just on the edges, and cut out the leaves.
- You should be able to cut one leaf to top each cookie - about 40.
- With a metal Spatula, gently remove the cutout leaves to a Parchment Paper lined Cookie sheet, and place them in the oven at 350 degrees for about 10 to 15 minutes, or until they're golden brown.
- When they're baked, remove the leaves from the oven, and leave them on the parchment paper.
- Sprinkle generously with Sugar. Let Cool.
- When the cookies are done, remove them from the oven to a wire rack to cool completely.
- While cookies are cooling, make the Frosting.
- In the mixing bowl of a stand mixer, add the softened Butter, and Cream Cheese, and blend to combine.
- Add the Powdered sugar a little at a time, blending after each addition, until the frosting is smooth and fluffy.
- Divide the Frosting, taking about half a cup out of the mixing bowl, and leaving it white, set aside.
- In the mixing bowl, add a couple of drops of the Orange Food Coloring Gel, and stir to blend until the Frosting is tinted a pale Pumpkin color.
- Using Plastic wrap (Glad wrap) tear off a piece about 10 inches wide, and place the Frosting length-wise in the middle of the plastic wrap; it will look like a long ribbon of Frosting.
- Then, roll the plastic wrap around the Frosting, making sure to keep it long, or length-wise like a long ribbon.
- Snip the end off of the Plastic wrap, on one end only, and place it in a Pastry bag with the large Star Tip.
- Pipe the frosting onto the cookies, using a swirl, and bring it up to a point.
- Place a small dollop of the White Frosting on the top of each cookie, and place one of the cutout pastry, or pie crust leaves in the White Frosting.
- Crumble any leftover pie crust leaves, and sprinkle on cookies.
- Allow the Frosting to set or firm up a bit, about 30 minutes.
- Serve, and Enjoy!
Nutrition Information:
Yield:
40Serving Size:
1Amount Per Serving: Calories: 208Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 133mgCarbohydrates: 30gFiber: 1gSugar: 18gProtein: 2g
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.
WHAT’S NEXT
I hope you enjoy this yummy fall cookie recipe as much as my family does!