Pumpkin Pie Sugar Cookies are perfect for busy families who want the cozy flavors of pumpkin pie in a fun, handheld treat that’s so much easier than making an actual pie. These adorable little cookie cups start with store-bought sugar cookie dough and get filled with a creamy pumpkin pie filling that tastes absolutely amazing.
What I love most about this recipe is how the kids get so excited when they see these little cookie cups coming out of the oven, and you can make them in just 35 minutes from start to finish. They’re perfect for fall bake sales, Thanksgiving dessert tables, or any time you want something special without spending hours in the kitchen.
Ingredients & Equipment
Here’s what you’ll need to make these delicious pumpkin pie sugar cookies:
- Sugar cookie dough
- Pumpkin puree
- Egg
- Sweetened condensed milk
- Pumpkin pie spice
- Salt
Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.
You’ll also need a few things from your kitchen:
- Muffin pan
- Nonstick cooking spray
- Parchment paper
- Scissors
- Whisk
- Medium mixing bowl
- Tart tamper
Step By Step Directions
This recipe makes 12 servings. It takes 10 minutes of prep time and 25 minutes of cook time.
Step 1. Preheat the oven to 350°F and grease a muffin pan with nonstick cooking spray. Cut a piece of parchment paper into strips and lay one strip in each cup.
Step 2. Squeeze two sugar cookies together, then place the cookie dough ball in the prepared muffin pan.
Step 3. While the cookies are baking, whisk together the pumpkin, egg, sweetened condensed milk, pumpkin spice, and salt.
Step 4. Remove the pan from the oven and use a tart tamper to press a well into each cookie.
Step 5. Fill each cookie with the pumpkin mixture and return to the oven to bake for 10 to 15 minutes, until the center of the pumpkin pie filling is set.
Step 6. Allow the cookies to cool completely in the pan before serving.
Variations
- Try using snickerdoodle cookie dough instead of sugar cookie for extra cinnamon flavor
- Add mini chocolate chips to the pumpkin filling for a fun twist
- Top with a dollop of whipped cream and a sprinkle of cinnamon before serving
- Make them extra special by drizzling caramel sauce on top after they cool
- Use gingerbread cookie dough for an even more festive fall flavor
- Add chopped pecans to the pumpkin filling for some crunch
Leftovers & Storage
Store your pumpkin pie sugar cookies in an airtight container in the refrigerator for up to 3 days. The pumpkin filling stays fresh and creamy, and they actually taste even better the next day as all the flavors have time to meld together.
Tips & Tricks
- If you don’t have a tart tamper, use the back of a spoon or a small measuring cup to press wells into the cookies
- Don’t skip the parchment paper strips; they make it much easier to remove the cookies from the pan
- Make sure the cookies are completely cool before removing them or the filling might spill out
- Press the cookie dough balls down slightly in the muffin cups so they bake evenly
- The filling is set when it doesn’t jiggle when you gently shake the pan
Recipe FAQs
What if I don’t have a tart tamper? You can use the back of a spoon, a small measuring cup, or even clean fingers to press wells into the warm cookies. Just be careful not to go all the way through the bottom.
Can I make these ahead of time? Absolutely! These are actually perfect for making the day before since they need to be completely cool anyway. Just store them covered in the refrigerator.
What if I don’t have pumpkin pie spice? You can make your own by mixing together cinnamon, nutmeg, ginger, and a pinch of cloves, or just use extra cinnamon for a simpler version.
How do I know when the filling is done? The center should be set and not jiggly when you gently shake the pan. It might look slightly soft but will firm up as it cools.
Can I use homemade cookie dough? Sure! Just make sure it’s a fairly sturdy sugar cookie dough that will hold its shape when you press wells into it.
Do these need to be refrigerated? Yes, because of the egg and condensed milk in the filling, these should be stored in the refrigerator and are best served chilled.
More Pumpkin Recipes
- Pumpkin Lush
- Pumpkin Cinnamon Roll Bake
- Pumpkin Oatmeal Chocolate Chip Cookies
- Pumpkin Poke Cake
- Cake Mix Pumpkin Loaf
- Air Fryer Pumpkin Hand Pies
- Microwave Pumpkin Pie
- Pumpkin Fluff Dip
Ingredients
- 1 24-count package sugar cookie dough
- 1 cup pumpkin puree
- 1 egg
- ⅓ cup sweetened condensed milk
- 1 teaspoon pumpkin pie spice
- Pinch of salt
Instructions
- Preheat the oven to 350°F and grease a muffin pan with nonstick cooking spray. Cut a piece of parchment paper into strips and lay one strip in each cup.
- Squeeze two sugar cookies together, then place the cookie dough ball in the prepared muffin pan.
- While the cookies are baking, whisk together the pumpkin, egg, sweetened condensed milk, pumpkin spice, and salt.
- Remove the pan from the oven and use a tart tamper to press a well into each cookie.
- Fill each cookie with the pumpkin mixture and return to the oven to bake for 10 to 15 minutes, until the center of the pumpkin pie filling is set.
- Allow the cookies to cool completely in the pan before serving.
Notes
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