Spiced Pumpkin Pie Cookie Recipe for Cozy Fall Vibes

These Pumpkin Pie Cookies are everything you love about pumpkin pie but in a fun, bite-sized form!

Made with ready-made pie crust, these little treats look just like mini pumpkin pies, but flat like a Linzer cookie, and with all the cozy fall flavors you crave.

The best part?

They taste exactly like pumpkin pie, but you don’t need a fork!

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A plate of pumpkin pie cookies is surrounded by more cookies and cinnamon sticks on a white wooden table. Text at the top reads, "Delicious Pumpkin Pie Cookies: Fall Magic in Every Bite!" A banner at the bottom displays "PressPrintParty.com".

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These cookies are the perfect combination of sweet, spiced, and flaky, making them a great option for Thanksgiving desserts or a fall potluck at work.

If you’re a pumpkin pie lover, these cookies will become your new fall favorite!

A plate with a partially eaten custard tart sits in the foreground, two cinnamon sticks artfully placed nearby. In the background, a tray filled with more custard tarts and pumpkin pie cookies is visible on the wooden table.

Difficulty: Easy

Prep time: 15 minutes

Bake time: 12-15 minutes

Servings: 24 cookies


Ingredients for Pumpkin Pie Cookies

Ingredients for pumpkin pie on a marble countertop: two rolled pastry doughs, a small bowl of vanilla extract, a small bowl of spices, a bowl of sugar, a bowl of pumpkin puree, a bowl of sweetened condensed milk, and an egg. Imagine turning these staples into delightful pumpkin pie cookies!
  • 2 premade pie crusts – Use storebought or make your own.
  • 1 cup pumpkin puree (NOT pie filling)
  • ¾ cup evaporated milk
  • 1 egg
  • 1 tsp vanilla
  • ⅓ cup sugar
  • ½ tsp cinnamon
  • ¼ tsp ginger
  • ¼ tsp cloves
  • Egg + 1 Tbsp water for an egg wash

Pumpkin Pie Cookies Directions

  1. Preheat the oven to 375 degrees.  Line your baking sheet(s) with parchment paper and set aside. 
  2. In a small bowl, combine the pumpkin, evaporated milk, egg, vanilla, sugar, cinnamon, ginger, and cloves.  Whisk to combine. 
  1. Carefully unroll the pie crusts.  Using a 3-inch round cutter (preferably one with fluted edges), cut out as many pieces as possible.  Save the scraps and reroll as many times as possible to get the most rounds. 
  2. Using a 2.5 or similar size round cutter, remove the center out of half the pie crust rounds.  Save those scraps and reroll again until all the dough has been used.  Half should be a full round piece.  The other half should be just the outside edge. 
  1. Lay out the full rounds as the bottom piece on the prepared parchment. 
  2. In a small bowl, combine the egg and water to create the egg wash.  Using a pastry brush, lightly brush the entire surface of the pie crust. 
  3. Top with the remaining pie crust outer edge pieces and use the egg wash to secure the pieces together.  Brush the top pieces with a light coat of egg wash. 
  1. Spoon about a teaspoon of the pumpkin mixture into the center of each pie cookie. 
A baking tray with twelve unbaked pumpkin pie tarts arranged in a 3x4 grid. The tarts have fluted edges and are filled with smooth, orange pumpkin filling, reminiscent of a delightful pumpkin pie cookie, ready to be baked. The tray is lined with parchment paper.
  1. Bake in the preheated oven for 12-15 minutes or until the edges are just beginning to brown. 
  2. Allow to cool. 
Twenty small pumpkin pies with golden-brown tops are neatly arranged in rows on a black cooling rack placed on a marble countertop. Resembling pumpkin pie cookies, these treats have a smooth filling and are encased in light, flaky pastry crusts.
Mini pumpkin pies arranged on a wooden serving tray with a decorative pumpkin in the background. The pies have golden crusts and rich, pumpkin-colored filling. A white linen cloth is beneath the tray, making the cozy display perfect for any autumn gathering, like savoring a pumpkin pie cookie.

More Delicious Fall Treats


FAQs about Mini Pumpkin Pie Cookies

How long will these cookies last?

Stored in an airtight container, these cookies will stay fresh for about 3-4 days—if you and the kids can resist eating them!

What kind of pie crust should I use?

I use ready-made pie crust for convenience, but you can totally use homemade if you’re feeling ambitious. Just make sure it’s rolled out nice and thin!

Can I make these ahead of time?

You bet! These cookies are perfect for making ahead. Just store them in an airtight container in the fridge for up to 3 days, and they’ll be ready to go when you need them for your fall potluck or Thanksgiving feast.

Can I freeze these cookies?

Yes, you can! Freeze the baked cookies in an airtight container for up to 2 months. When you’re ready to enjoy them, just let them thaw at room temperature.

Can I use a different filling?

Totally! If you’re not feeling pumpkin, you can swap the filling for apple butter, sweetened cream cheese, or even a fruit jam. Get creative!

Close-up of two mini pumpkin pies on a white plate, resembling adorable pumpkin pie cookies. One pie is whole, while the other has a bite taken out of it, revealing the smooth pumpkin filling and golden crust. The background includes more pies and a couple of cinnamon sticks for added charm.

Pumpkin Pie Cookies

Linzer-style cookies with a pumpkin pie twist.

Course Dessert
Cuisine American
Keyword cookies, pumpkin pie
Prep Time 15 minutes
Cook Time 15 minutes
Servings 24 cookies

Ingredients

  • 2 premade pie crusts
  • 1 cup pumpkin puree NOT pie filling
  • ¾ cup evaporated milk
  • 1 egg
  • 1 tsp vanilla
  • cup sugar
  • ½ tsp cinnamon
  • ¼ tsp ginger
  • ¼ tsp cloves
  • 1 Egg + 1 Tbsp water for an egg wash

Instructions

  1. Preheat the oven to 375 degrees. Line your baking sheet(s) with parchment paper and set aside.
  2. In a small bowl, combine the pumpkin, evaporated milk, egg, vanilla, sugar, cinnamon, ginger and cloves. Whisk to combine.
  3. Carefully unroll the pie crusts. Using a 3-inch round cutter (preferably one with a fluted edge), cut out as many pieces as possible. Save the scraps and re-roll as many times as possible to get the most rounds.

  4. Using a 2.5 or similar size round cutter, remove the center out of half the pie crust rounds. Save those scraps and re-roll again until all the dough has been used. Half should be a full round piece. The other half should be just the outside edge.

  5. Lay out the full rounds as the bottom piece on the prepared parchment.
  6. In a small bowl, combine the egg and water to create the egg wash. Using a pastry brush, lightly brush the entire surface of the pie crust.
  7. Top with the remaining pie crust outer edge pieces and use the egg wash to secure the pieces together. Brush the top pieces with a light coat of egg wash.
  8. Spoon about a teaspoon of the pumpkin mixture into the center of each pie cookie.
  9. Bake in the preheated oven for 12-15 minutes or until the edges are just beginning to brown.
  10. Allow to cool.

Recipe Notes

Cookies can be stored in an airtight container in the fridge for up to 3 days. 

A display of mini pumpkin pies and pumpkin pie cookies is arranged on a wooden tray and two white plates, set on a rustic white table. Decorative cinnamon sticks and an ornamental pumpkin are placed nearby, adding to the autumnal theme.

These Pumpkin Pie Cookies have all the warm, spiced flavors of fall in a cute, portable form that’s perfect for sharing.

Whether you’re hosting Thanksgiving or just looking for something fun to bring to your next fall gathering, these cookies are sure to be a hit.

For more pumpkin-filled goodness, don’t forget to check out my Pumpkin Streusel Muffins and Mini Pumpkin Bundt Cake—both are perfect additions to your fall baking lineup

Save this Pumpkin Pie Cookie recipe for your next fall gathering

A photo of pumpkin pie cookies on a wooden tray and a white plate. Some cookies have a bite taken out. There are cinnamon sticks next to the plate. Text at the top says, "Perfect Fall Treat! Pumpkin Pie Cookie, All the fall flavors you CRAVE!

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