Name: Pumpkin Pie Cookie
Prep time: 20 min
Cook time: 24 min
Total time: 59 min
Cuisine: American
Ingredients: 1 ½ cups brown sugar cookie dough; ½ cup pumpkin puree; ¼ cup brown sugar; 1 large egg; ⅓ cup evaporated milk; 1 teaspoon pumpkin pie spice; ½ teaspoon vanilla extract; Pinch of salt; ½ cup whipped cream or topping of choice; ½ teaspoon ground cinnamon (optional for garnish)

If you’re anything like me, fall flavors are a year-round craving. That cozy, comforting combo of pumpkin, cinnamon, and nutmeg just never gets old. These Pumpkin Pie Cookie bring all that seasonal magic into a bite-sized treat that’s as cute as it is delicious. I’ve made them for holidays, bake sales, and even just random Tuesday nights—because sometimes, you just need a little pumpkin joy in your life.

These cookie cups are a playful twist on classic pumpkin pie. Instead of a traditional crust, they’re nestled into golden brown sugar cookie shells that add a sweet, chewy contrast to the silky pumpkin filling. Topped with a swirl of whipped cream and a sprinkle of cinnamon, they look like mini pies but eat like the best soft cookie ever. Perfect for anyone who wants the flavor of pumpkin pie without the fuss of rolling dough.

Why You’ll Love This Pumpkin Pie Cookie Recipe

They’re the perfect two-bite dessert—fun-sized and festive.
No pie crust drama! The cookie base is foolproof and incredibly tasty.
You get the richness of pumpkin pie with the chewiness of a sugar cookie.
Great make-ahead option for parties and potlucks.
Ideal for kids, gatherings, or a fall dessert tray.

What Kind of Cookie Dough Should I Use?

For these Pumpkin Pie Cookie, I love using a homemade brown sugar cookie dough. It adds that warm, caramelized flavor that pairs beautifully with pumpkin. But if you’re short on time, you can absolutely use refrigerated sugar cookie dough. Just make sure it’s sturdy enough to hold its shape when baked in a muffin tin.

Options for Substitutions

Cookie Dough: Swap homemade for store-bought sugar cookie dough in a pinch.
Pumpkin Puree: Canned works great, but fresh roasted pumpkin puree can be used for a more homemade feel.
Spices: Use pumpkin pie spice if you don’t have cinnamon, nutmeg, and cloves separately.
Whipped Topping: Whipped cream, coconut whipped topping, or even a cream cheese frosting will do beautifully.
Gluten-Free: Opt for a gluten-free cookie dough and double-check your pumpkin puree and spices for cross-contamination.

Ingredients for This Pumpkin Pie Cookie Cups Recipe

Brown sugar cookie dough – Acts as the cup base, adding a sweet, chewy texture that contrasts beautifully with the soft pumpkin filling.
Pumpkin puree – The star ingredient, giving the cups that classic, earthy pumpkin flavor.
Brown sugar – Adds a deep, molasses-like sweetness that complements the pumpkin.
Egg – Helps bind the pumpkin filling and gives it structure.
Evaporated milk – Adds creaminess to the filling without being too heavy.
Pumpkin pie spice – A blend of cinnamon, nutmeg, ginger, and cloves to infuse the filling with cozy fall vibes.
Vanilla extract – Rounds out the flavors and enhances the sweetness.
Salt – Just a pinch to balance out the sweetness.
Whipped cream or topping of choice – Adds a creamy, fluffy finish to each bite.
Ground cinnamon (optional) – For dusting over the topping, giving a lovely final touch.

Step 1: Prepare the Cookie Dough Cups

Preheat your oven to 350°F (175°C). Grease a mini muffin tin generously with butter or nonstick spray. Roll the cookie dough into 1-inch balls and press each one into the muffin cup, creating a well in the center with your thumb or a tart press.

Step 2: Bake the Cookie Cups

Bake the cookie shells for about 10-12 minutes until the edges are golden brown. The centers will puff up, so as soon as they come out of the oven, use a small spoon or the back of a measuring spoon to gently press the center down again to make space for the filling.

Step 3: Mix the Pumpkin Filling

While the cookies are cooling slightly, whisk together the pumpkin puree, brown sugar, egg, evaporated milk, pumpkin pie spice, vanilla extract, and salt in a mixing bowl until smooth and creamy.

Step 4: Fill the Cookie Cups

Spoon or pipe the pumpkin mixture into the cookie wells, filling nearly to the top but not overflowing. Return the tray to the oven and bake for an additional 10-12 minutes, or until the pumpkin filling is just set and slightly puffed.

Step 5: Cool and Top

Allow the cookie cups to cool in the pan for at least 15 minutes before gently removing them. Transfer to a wire rack and let them cool completely. Once cool, top with whipped cream or your choice of topping and dust with cinnamon.

How Long to Prepare the Pumpkin Pie Cookie Cups

Prep Time: The preparation takes about 20 minutes. This includes mixing the pumpkin filling, rolling the cookie dough into balls, and pressing them into the muffin tin.

Baking Time: The cookie cups bake twice—first for 10-12 minutes for the shell, and again for 10-12 minutes after adding the filling. Total baking time is about 24 minutes.

Cooling Time: Allow 15 minutes for cooling in the pan and another 15 minutes on a wire rack before topping. So all in, from start to finish, you’re looking at just under an hour.

Tips for Perfect Pumpkin Pie Cookie Cups

Don’t skip greasing the muffin tin—this helps the cookie cups release easily.
Use a tart press or measuring spoon to make even wells in each cookie dough ball.
Let the cookie cups cool slightly before filling to avoid soggy bottoms.
For extra stability, chill the filled cups before topping with whipped cream.
Dust with cinnamon or even a little nutmeg for that perfect finishing touch.

Watch Out for These Mistakes While Cooking

Overbaking the cookie base: This can make the cups too hard to bite into. Watch for lightly golden edges.
Underfilling the cups: The pumpkin filling should almost reach the top—don’t be shy.
Skipping the re-press step: After baking the cookie shells, you must re-press the centers to make room for filling.
Removing too soon: Don’t rush them out of the muffin tin—give them time to firm up.
Using too much filling: Overflowing filling can cause a sticky mess and uneven bake.

What to Serve With Pumpkin Pie Cookie Cups?

1. Hot Apple Cider

The spiced warmth of apple cider pairs beautifully with the pumpkin and cookie combo.

2. Chai Latte

The bold spices of chai echo the pumpkin pie spices for a warm and cozy match.

3. Vanilla Ice Cream

A scoop on the side makes this dessert even more indulgent.

4. Candied Pecans

Add a crunchy element to contrast the soft cookie cups.

5. Salted Caramel Sauce

Drizzle on top for a sweet and salty upgrade.

Storage Instructions

Room Temperature: Store the plain cookie cups (without whipped topping) in an airtight container at room temperature for up to 2 days.

Refrigerator: Once topped with whipped cream or frosting, store in the fridge for up to 4-5 days. Keep in a single layer or use parchment between layers.

Freezer: You can freeze unfilled cookie cups for up to 2 months. Thaw, fill, and top before serving. Avoid freezing with whipped cream on top, as texture may change.

Estimated Nutrition (Per Cookie Cup)

Calories: 180
Total Fat: 8g
Saturated Fat: 4g
Carbohydrates: 25g
Sugar: 15g
Fiber: 1g
Protein: 2g
Sodium: 110mg

Frequently Asked Questions

What kind of cookie dough works best for this recipe?

Homemade brown sugar cookie dough is ideal, but store-bought sugar cookie dough works well too.

Can I make these ahead of time?

Yes! You can bake the cookie cups a day ahead and fill them the next day. Just add the topping before serving.

Can I use a regular muffin tin instead of mini?

Yes, but you’ll need to increase the baking time slightly and make larger cookie dough balls.

Is it possible to make this dairy-free?

Absolutely. Use dairy-free cookie dough and coconut milk in place of evaporated milk, and top with a dairy-free whipped cream.

How do I keep the cookie cups from sticking to the pan?

Grease the tin well and let the cookie cups cool before removing. A butter knife helps gently loosen them.

Conclusion

Pumpkin Pie Cookie Cups are everything I love about fall desserts—warm spices, creamy pumpkin, and a chewy cookie twist that makes them unforgettable. Whether you’re baking for a crowd or just want a cozy night treat, these little cups are sure to satisfy. Give them a try, and you might never go back to traditional pie again!