These pumpkin pie cookies bring all the cozy spice of a slice of pie into a buttery, soft cookie. Each one has a creamy pumpkin filling baked right in the center, so you get that silky pie texture in every bite.

They come together quickly with no chilling, and they smell incredible while they bake. If you want something that says fall but takes a fraction of the time of a whole pie, this is the recipe.

Why This Cookie Became a Fall Favorite

The dough itself is soft and almost cakey, with a gentle molasses note from the brown sugar and enough pumpkin pie spice to taste like the real thing. It holds a creamy, sweet pumpkin filling that sets just enough in the oven to stay smooth without running.

I love that you can scoop and fill a whole tray in minutes. They bake up with lightly crisp edges and a tender center, and the filling stays glossy and rich even after they cool.

Ingredients

For the cookie dough:

2 cups all-purpose flour: spooned and leveled, not scooped
2 tsp pumpkin pie spice: a blend of cinnamon, ginger, nutmeg, and allspice
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened: let it sit out for about 30 minutes
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
1/4 cup pumpkin puree: from a can, not pumpkin pie filling

For the creamy pumpkin filling:

4 oz cream cheese, softened: full fat gives the best texture
1/4 cup pumpkin puree: from the same can as above
2 tbsp granulated sugar
1 large egg yolk: the white would make the filling too thin
1/2 tsp pumpkin pie spice
1/2 tsp vanilla extract

Variations / Substitutions

Sweet potato puree: use an equal amount in place of pumpkin for a slightly sweeter, earthier filling
Add crunch: fold 1/3 cup finely chopped toasted pecans or walnuts into the dough before scooping
Dairy-free: swap the butter for a plant-based stick and use a soft vegan cream cheese in the filling
Spice it your way: if your pumpkin pie spice doesn’t have enough clove or cardamom for you, add an extra pinch of whichever you like
For a simpler pumpkin cookie without the filling, try my Maple Glazed Pumpkin Scones.

How to Make Soft Pumpkin Pie Cookies

Step 1: Mix the Dough

Whisk together the 2 cups flour, 2 tsp pumpkin pie spice, 1/2 tsp baking soda, and 1/4 tsp salt in a medium bowl and set it aside. In a large bowl, beat the 1/2 cup softened butter, 3/4 cup brown sugar, and 1/4 cup granulated sugar with a hand mixer or stand mixer on medium speed until light and airy, about 2 minutes.

You are looking for a slightly pale, creamy mixture that no longer looks like wet sand. Scrape down the sides and beat in the egg, 1 tsp vanilla, and 1/4 cup pumpkin puree on low until just combined. It might look a little curdled, and that is fine. Add the dry ingredients all at once and mix on low just until no streaks of flour remain, about 30 seconds. Overmixing here makes the cookies tough, so stop as soon as the dough comes together.

Step 2: Make the Filling

In a small bowl, stir together the 4 oz softened cream cheese, 1/4 cup pumpkin puree, 2 tbsp sugar, egg yolk, 1/2 tsp pumpkin pie spice, and 1/2 tsp vanilla with a fork until smooth and velvety. There should be no white streaks of cream cheese left. The filling will be thin but spreadable, and it will thicken slightly as it bakes.

Scrape it into a small zip top bag and snip off one corner, or use a piping bag, and set it aside. If you see any pockets of unmixed cream cheese, keep stirring until they disappear.

Step 3: Shape and Fill the Cookies

Scoop level tablespoons of dough and roll them into balls, placing them 2 inches apart on a parchment lined baking sheet. You will get about 24 cookies total. Use the back of a small measuring spoon or your thumb to press a deep well into the center of each dough ball. Be firm and go almost to the bottom, leaving a thin layer of dough beneath.

Pipe about 1 teaspoon of the filling into each well, just enough to fill it without overflowing. You want the filling to sit inside the crater, not pool on top. Wipe your hands and the spoon occasionally if the dough gets sticky, because clean wells hold the filling better.

Step 4: Bake the Cookies

Preheat your oven to 350°F (175°C). Bake one sheet at a time on the middle rack for 12 to 14 minutes, until the edges are set and lightly golden. The filling will look a little puffy and may slightly crack at the edges, which is exactly what you want. The centers of the cookies will still feel soft when you press gently, and they will firm up as they cool.

If you are baking two sheets at once, rotate them halfway through, but I get the most even bake doing one at a time. Keep an eye on the filling in the last 2 minutes; if it seems to bubble too much, your oven may be running hot, and you can tent the tray loosely with foil.

Step 5: Cool and Arrange

Let the cookies rest on the baking sheet for 5 minutes so the bottoms set. Then transfer them to a wire rack to cool completely. The cream cheese filling will sink back down and set to a smooth, shiny surface. Arrange them on a platter while they are still a little warm, and they will smell like a pumpkin patch. They hold their shape well, so you can stack them in a tin without marring the filling.

Tips for the Best Texture and Flavor

Blot the pumpkin puree with a paper towel before measuring if it looks watery. Extra moisture can make the cookies spread too much and the filling run.
Room temperature butter and cream cheese are not a suggestion. Cold cream cheese will leave lumps in the filling, and cold butter will not cream properly.
Press the wells deep and keep the walls straight. If the well is shallow, the filling may flow off the side during baking.
You can make the dough and filling the night before. Store them separately in the fridge, then let the dough soften on the counter for 10 minutes before shaping.
Use a cookie scoop instead of a spoon for even sized cookies. A 1 1/2 tablespoon scoop gives the most consistent bake.

Bake times can shift a little depending on your oven and cookie size:

Cookie size (dough ball)	Approx weight	Bake time
1 1/2 tbsp scoop	30 g	12 to 14 mins
2 tbsp scoop	40 g	14 to 16 mins
1 tbsp scoop (small)	20 g	10 to 12 mins

Storing Leftover Cookies

Refrigerate: in an airtight container up to 4 days. The filling stays creamy, but the cookies are best at room temperature, so let them sit out for 15 minutes before eating.
Reheating: is not necessary, but a 5 second zap in the microwave makes the spice aroma pop if you are having them with coffee.

Frequently Asked Questions

Can I use fresh pumpkin puree instead of canned?

You can, but fresh puree holds more water. Squeeze it in a clean kitchen towel until it feels like thick canned puree, otherwise the filling will be too loose and the cookies will spread.

Why did my filling sink into the dough?

The well was probably too shallow or the dough was too warm. Press a deeper well and pop the tray of shaped dough into the fridge for 5 minutes before baking if your kitchen is warm.

Can I freeze these cookies?

Freeze baked cookies in a single layer until solid, then stack with parchment in a container for up to 2 months. Thaw them at room temperature and the filling will taste like it was baked yesterday.

The filling cracked a lot while baking. Is that wrong?

A few small cracks are normal as the filling puffs. If it cracks heavily, your oven may be a touch too hot. Try reducing the temperature by 10 degrees next time.

Can I skip the cream cheese in the filling?

You can, but the filling will taste more like sweet pumpkin puree and less like pumpkin pie. Without cream cheese, add a tablespoon of heavy cream to give it some richness.