These easy pumpkin pie cookies are like bite-sized versions of the classic dessert—quick to make and full of sweet fall flavor. With cozy spices like cinnamon, ginger, and cloves, they’re the perfect treat for autumn and Thanksgiving gatherings.
This recipe comes together fast with just 10 simple ingredients and less than 30 minutes from start to finish. The rich pumpkin filling and crisp pie crust make these a festive, crowd-pleasing fall dessert.
Love pie-inspired cookies? Try these apple pie cookies. Using store-bought crust cuts down the prep time while keeping the flavor on point.
Not only are these fall cookies adorable, but they’re also nearly foolproof—even if baking isn’t your thing. The pre-made crust makes it super easy to pull these off.
Ingredients
- Pre-made pie crust
- Canned pumpkin puree (not pumpkin pie filling)
- Evaporated milk
- Egg
- Vanilla extract
- Granulated sugar
- Ground cinnamon
- Ground cloves
- Ground ginger
- Water
See recipe card for quantities.
Substitutions & Variations
This recipe is pretty straightforward, but here are a few easy ways to switch it up:
- Use pumpkin pie spice: Swap out the individual spices for 1 teaspoon of pumpkin pie spice blend.
- Top with whipped cream: Add a dollop on each cookie just before serving for a cute presentation.
- Add a crust top: Make a lattice-style topping (like our apple pie cookies) if you want a more pie-like look.
More pumpkin favorites? Try our no-bake pumpkin pie, pumpkin cake balls, or pumpkin rice krispie treats!
Instructions
Use these simple step-by-step instructions to whip up a batch of these festive cookies.
Step one: Preheat your oven to 375°F. Line a baking sheet with parchment paper or lightly coat with non-stick spray.
Step two: In a bowl, whisk together the pumpkin puree, evaporated milk, egg, vanilla, sugar, cinnamon, and cloves until smooth.
Step three: Roll out the pie crust and use a 3-inch cookie cutter to cut as many rounds as you can. Re-roll scraps to maximize dough.
Step four: Use a 2.5-inch (or smaller) cutter to remove the centers from half of the 3-inch rounds to create the “crust” rings. Repeat until you have equal numbers of bases and rings.
Step five: In a small bowl, mix the egg and water to make an egg wash. Brush a little on each 2.5-inch round.
Step six: Place a ring on top of each round, pressing gently to stick. Brush a little more egg wash on top to seal.
Step seven: Fill the center of each cookie with a spoonful of the pumpkin mixture. Bake for 12–15 minutes.
Hint: Remove cookies once the crust is just turning golden—don’t overbake. The filling will set as it cools.
Recipe Tips for Success
- Don’t overfill: Too much filling can spill over the crust edges. A small spoonful is perfect.
- Use a fluted cutter: A scalloped 3-inch cutter gives the edges that classic pie-crust look.
Storage
Store the cookies in an airtight container in the fridge for 3–5 days.
Freeze in a sealed container or freezer-safe bag for up to 6 months.
Pumpkin Pie Cookies
Equipment
- Baking Sheet
- 3 in Round Cookie Cutter
- 2.5 in Round Cookie Cutter
- Measuring spoons and cups
- Whisk
- Mixing bowl
Ingredients
- 2 Pie crusts store storebought
- 1 cup Pumpkin puree
- ¾ cup Evaporated milk
- 1 Egg
- 1 teaspoon Vanilla
- ⅓ cup Sugar
- ½ teaspoon Cinnamon
- ¼ teaspoon Ginger
- ¼ teaspoon Cloves
- 1 tablespoon Water
Instructions
- Preheat your oven to 375°F. Line a baking sheet with parchment paper or lightly coat with non-stick spray.
- In a bowl, whisk together the pumpkin puree, evaporated milk, egg, vanilla, sugar, cinnamon, and cloves until smooth.
- Roll out the pie crust and use a 3-inch cookie cutter to cut as many rounds as you can. Re-roll scraps to maximize dough.
- Use a 2.5-inch (or smaller) cutter to remove the centers from half of the 3-inch rounds to create the “crust” rings. Repeat until you have equal numbers of bases and rings.
- In a small bowl, mix the egg and water to make an egg wash. Brush a little on each 2.5-inch round.
- Place a ring on top of each round, pressing gently to stick. Brush a little more egg wash on top to seal.
- Fill the center of each cookie with a spoonful of the pumpkin mixture. Bake for 12–15 minutes.
Notes
- Don’t overfill: Too much filling can spill over the crust edges. A small spoonful is perfect.
- Use a fluted cutter: A scalloped 3-inch cutter gives the edges that classic pie-crust look.
- Remove cookies once the crust is just turning golden—don’t overbake. The filling will set as it cools.
Freeze in a sealed container or freezer-safe bag for up to 6 months.
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