30-Minute Pumpkin Pie Cookies for Beginners in 2025

If you love pumpkin pie and cookies, you’re in for a sweet surprise. These Pumpkin Pie Cookies are the best of both worlds:

• Bite-sized treats that deliver all the warm
• Spiced goodness of traditional pumpkin pie with the tender
• Buttery texture of homemade cookies.

Think: soft thumbprint cookies filled with a mini pumpkin pie center and finished with a sweet vanilla glaze.

Whether you’re planning for Thanksgiving, looking for a cozy fall baking day, or need a fun treat to share with the family, this recipe is easy, quick, and satisfying.

Let’s walk through how to make these delightful little cookies step-by-step, no stress, no fuss, just yummy results!

Why You’ll Love These Pumpkin Pie Cookies

Imagine taking a bite of your favorite pumpkin pie, but in the form of a soft, buttery cookie. That’s precisely what these Pumpkin Pie Cookies deliver. They’re warm, spiced, nostalgic, and incredibly satisfying.

Here’s why they’ll become your new fall favorite:

• Mini Pumpkin Pies in Cookie Form: These aren’t just regular cookies. They have that signature spiced filling that makes pumpkin pie a holiday must-have. Except now, it’s wrapped in a thumbprint cookie that’s way easier to serve and share.
• Soft, Crumbly Cookie Base: The cookie dough is made from butter, sugar, and flour, resulting in a light texture similar to shortbread, but with a softer consistency. It melts in your mouth and balances beautifully with the rich filling.
• Fun for the Whole Family: From thumbprinting the cookies to helping with the glaze, this recipe is excellent for baking with kids or loved ones. It’s a cozy kitchen activity everyone can enjoy.
• Simple Ingredients, Big Flavor: You don’t need any fancy tools or hard-to-find ingredients. Most of these are pantry staples, making this recipe as easy as it is comforting.
• Perfect for Any Occasion: Serve these at Thanksgiving, fall parties, Halloween gatherings, or simply as a weekend treat with a cup of coffee or chai. They’re festive without the fuss!

If you’re looking for a new fall baking tradition, this one checks all the boxes: easy, delicious, and loved by both adults and kids.

Ingredients You’ll Need

This recipe is broken into three simple parts: the cookie dough, the pumpkin pie filling, and the sweet vanilla glaze. Each section uses basic ingredients, many of which you probably already have in your kitchen.

1. For the Cookie Dough:

Note: Make sure the butter is at room temperature to ensure smooth mixing.

2. For the Pumpkin Pie Filling:

This filling is essentially a scaled-down version of classic pumpkin pie filling rich, creamy, and packed with autumn spices.

3. For the Glaze:

The glaze is used to drizzle over the cooled cookies, adding a sweet, decorative finish and a hint of creamy vanilla flavor.

Step-by-Step: How to Make Pumpkin Pie Cookies

Let’s walk you through this cozy fall treat step by step so that you can feel confident and excited from start to finish.

Whether you’re a seasoned baker or it’s your first time trying thumbprint cookies, this guide will help you bake the perfect batch of pumpkin pie cookies without any stress.

Step 1: Cream the Butter and Sugar

This is the start of building a rich, flavorful cookie base.

In a large mixing bowl, add 1 cup of softened butter and 2/3 cup of granulated sugar. Use a hand mixer or stand mixer and beat the two together on medium speed until the mixture becomes smooth and creamy. This takes about 2 to 3 minutes.

Why this matters: Creaming butter and sugar traps air in the mixture, which helps your cookies bake up light and tender. If you rush this step or use cold butter, your dough might turn out too dense.

You’ll know it’s ready when it looks fluffy and has a pale yellow color.

Step 2: Add the Egg Yolks and Vanilla

Once your butter and sugar are creamed together, it’s time to add 2 egg yolks and 1 teaspoon of vanilla extract.

Continue mixing just until the yolks and vanilla are fully incorporated. Don’t overmix at this point; blend until the mixture is smooth.

Tip: Use only the yolks, not the whites. Yolks add richness and give the cookies their soft, melt-in-your-mouth texture.

Now your wet mixture should look silky and smooth, almost like a thick custard.

Step 3: Mix the Dry Ingredients Separately

Now let’s take care of the dry team.

In a separate bowl, whisk together:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Use a fork or small whisk to combine the ingredients evenly. This step ensures that the baking powder and salt are evenly distributed throughout the flour and don’t clump together in one spot when mixing the dough.

Once mixed, you’re ready to combine wet and dry!

Step 4: Shape the Cookie Dough

Add the dry ingredients to the wet mixture, working in two batches.

Pour in the first half of the flour mixture and gently stir or beat on low until it starts to come together. Then add the second half and continue mixing until the dough is formed.

The dough might feel soft and slightly crumbly, and that’s perfectly okay! It shouldn’t be sticky or runny. If it’s a bit too dry, press it together with your hands, and it should hold.

Note: Don’t overwork the dough! Stop mixing as soon as everything is combined.

At this point, you’re ready to start forming your cookies.

Step 5: Make the Thumbprints

This part is fun and an excellent task for kids to help with in the kitchen.

Using a tablespoon or small cookie scoop, scoop out equal portions of dough. Roll each one into a smooth ball between your hands and place it on a baking sheet lined with parchment paper. Leave about 1 inch of space between each cookie ball to give them room to spread.

Now, use your thumb to press down gently in the center of each dough ball, creating a small well. Press straight down and lift your thumb straight up to avoid tearing the dough.

Pro Tip: Don’t press too deep! Leave some cookie dough at the bottom to support the filling.

Once all the thumbprints are made, you’re halfway there!

Step 6: Chill the Cookies

Before you fill the cookies, let them chill.

Place the baking tray in the refrigerator for 15 minutes. This helps firm up the dough, preventing the cookies from spreading too much in the oven.

Why it matters: Chilling the dough before baking gives you that lovely, puffy cookie shape. If you skip this step, your cookies may flatten and lose that beautiful thumbprint shape.

While they’re chilling, it’s the perfect time to make the filling!

Step 7: Mix the Pumpkin Filling

This filling is a mini version of your classic pumpkin pie filling.

In a small bowl, combine:

• 1/2 cup canned pumpkin (not pumpkin pie mix)
• 1 tablespoon milk
• 2 1/2 tablespoons granulated sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon cloves
• A pinch of salt
• 1 tablespoon beaten egg

Mix all the ingredients until you have a smooth, golden-orange filling that smells like fall in a bowl.

Flavor tip: The combination of cinnamon, nutmeg, and cloves gives this filling that signature pumpkin spice warmth. Feel free to adjust the spice levels if you want a stronger kick!

Once the filling is ready, remove the cookies from the fridge.

Step 8: Fill in the Thumbprints

Now it’s time to add the pumpkin filling to each cookie.

Use a small spoon or 1/2 teaspoon measure to scoop just a bit of filling into each thumbprint. You want the filling to sit inside the indentation, not overflow out of it. Too much filling can cause it to bubble over or not appropriately set during baking.

Pro Tip: Less is more here, these are cookies with a hint of pie, not the other way around!

Once each cookie has a neat little scoop of filling, you’re ready to bake.

Step 9: Bake the Cookies

Preheat your oven to 350°F (175°C).

Place the tray of cookies in the oven and bake for 12-15 minutes. You’ll know they’re done when:

• The edges of the cookies are a light golden brown
• The pumpkin filling looks set but not dry
• The bottoms are firm to the touch

Baking tip: Every oven is different, so check them at the 12-minute mark. You can always add a minute or two if needed.

Once baked, let them sit on the tray for a few minutes before transferring to a cooling rack.

Step 10: Cool on a Rack

Gently move the cookies to a wire rack using a spatula. Let them cool completely for at least 15 minutes before adding the glaze.

Helpful tip: Place parchment paper or foil under your cooling rack. This catches the extra glaze that drips down, making cleanup a breeze.

At this stage, the cookies should feel firm on the outside but remain soft when bitten into.

Step 11: Mix the Glaze

While your cookies are cooling, let’s make the sweet vanilla glaze.

In a small bowl, mix:

• 1 cup powdered sugar
• A splash of vanilla extract
• 1 tablespoon milk

Whisk it until smooth. If it’s too thick, add a little more milk, just 1/2 tablespoon at a time. Be careful, though, a little milk goes a long way!

You want the glaze to be pourable, but not runny. It should easily drizzle off a spoon or piping bag, yet still retain its shape.

Tip: If the glaze becomes too thin, just add a bit more powdered sugar until the consistency is just right.

Step 12: Drizzle the Glaze

Now comes the fun, artsy part: drizzling the glaze!

Spoon the glaze into a small zip-top bag, squeeze it into one corner, and snip off a tiny hole in the corner with scissors. Gently squeeze the glaze over the cooled cookies in a zigzag motion.

You can also use a spoon or a piping bag if you prefer.

Don’t stress about perfection, homemade glaze drizzles always look rustic and charming.

Once glazed, let the cookies sit at room temperature until the glaze sets. This may take 15–20 minutes, depending on the humidity level.

Tips for Perfect Pumpkin Pie Cookies

1. Use Room-Temperature Butter

Softened butter is crucial for creating a dough that’s creamy and easy to mix. If it’s too cold, it won’t cream properly with the sugar. Too melted? Your dough will be greasy and spread too much. The perfect butter should give slightly when pressed with a finger, but not be shiny or liquid.

2. Don’t Skip Chilling the Dough

Chilling the shaped cookie dough helps it firm up, preventing it from flattening or spreading too much during baking. It also improves the cookie texture and holds the thumbprint shape better. Even just 15 minutes in the fridge makes a difference.

3. Avoid Overfilling the Thumbprints

While it’s tempting to pack in that delicious pumpkin filling, less is more. Use no more than 1/2 teaspoon per cookie. Overfilling causes the filling to spill out or bake unevenly.

4. Watch the Oven Timing Closely

These cookies bake quickly, usually within 12–15 minutes. Keep an eye on them around the 12-minute mark. The bottom should be golden brown, and the filling should look set (not wet or jiggly).

5. Let the Cookies Cool Before Glazing

Glazing too early will cause the icing to melt into the cookie. Let your cookies cool completely on a wire rack for about 15–20 minutes before drizzling the glaze.

Variations to Try

Want to put your own spin on these pumpkin pie cookies? Here are some fun and delicious ways to tweak the recipe and make it your own.

Final Thoughts: A Must-Try Fall Treat

Pumpkin pie cookies are everything we love about fall, wrapped up in a single bite. They’re warm, festive, cozy, and full of pumpkin spice magic.

Whether you’re baking for the holidays, gifting treats, or just making an ordinary day feel a little more special, this recipe delivers every time.

So grab your apron, cue up a fall playlist, and let the sweet smells of pumpkin and cinnamon fill your kitchen. 🍂

More Pumpkin Cookie Recipes You’ll Love

If you enjoyed these pumpkin pie cookies, here are a few more fall cookie recipes to try next:

• 🍪 The Best Pumpkin Snickerdoodle Cookies Recipe
  Soft, chewy, and rolled in cinnamon sugar like a classic snickerdoodle with a pumpkin twist.
• 🍪 Healthy Pumpkin Oatmeal Cookies for Moms
  Naturally sweet, wholesome, and perfect for lunchboxes or after-school snacks.
• 🍪 Easy Fall Pumpkin Cheesecake Cookies in 35 Mins
  Creamy cheesecake filling wrapped in pumpkin cookie dough, quick, indulgent, and crowd-pleasing.

Ella Foster

Ella Foster, co-founder of FoodBears.com, is a skilled writer whose love for cooking fuels her creative work. Her passion for experimenting in the kitchen brings authentic flavor and culinary inspiration to every piece she crafts for the platform.