Pumpkin Pie Cookies

Pumpkin Pie Cookies that actually taste like pie! Thanks to three different components, one including actual pie crust, these cookies are unlike any others on the internet. Because if you’re going to make a pie cookie, it better actually taste—and resemble—pie! 

These cookies are inspired by the popular pie crust cookies from Janie’s Life Changing Baked Goods based in New York City. The first time I had these cookies I was shocked at the amount of flavors and textures packed into one small baked good. And it was then that my wheels started turning.

Could I take this concept and combine it with pumpkin pie? After countless recipe tests, I’ve finally honed in on the perfect combination of layers, flavors and textures.  

A few years ago, I got the chance to review The Perfect Cookie Cookbook from America’s Test Kitchen. It was in that book that I learned a game-changing technique for drawing out moisture from canned pumpkin.

Draining the pumpkin is important for two reasons. One, it removes excess moisture which makes it easier to incorporate into baked goods without drastically throwing off the dry-to-wet ingredient ratio. And two, it concentrates the pumpkin flavor, making it more present in the resulting baked good.

I’ll talk about the method later in the how-to section, just know it’s an important part of this pumpkin pie cookie recipe, as well as in these Crisp Pumpkin Cookies. 

And if you love the idea of pie cookies, be sure to try my Apple Pie Cookies!

Why Make This Recipe

There are a lot of pumpkin pie cookie recipes out there, but this one stands out from the rest with its three different distinct layers. Here’s why this is the recipe to make. 

• Unique and different: this isn’t another sugar cookie or spice cookie base with a puddle of pumpkin filling in the middle. It really delivers on the Pumpkin Pie Cookie title and features a pie crust base, pie filling and sweet buttery streusel topping. 
• Easy to Make: there may be three different components to these cookies, but each one is either very easy to make or can be bought pre-made. The most work you’ll have to do is drain the pumpkin. Easy.
• Make ahead-friendly: each component can be prepped a couple days in advance. Then all you have to do is assemble and bake. Plus, they last well for a few days at room temperature and can be frozen for longer storage. 

Ingredients Needed

• Canned pumpkin: make sure you’re using 100% canned pumpkin, not pumpkin pie filling. You only need ⅔ cup for this recipe, so save the rest for homemade Pumpkin Butter or Crisp Pumpkin Cookies. 
• Cream cheese: a few ounces of plain cream cheese get mixed with the drained pumpkin purée to create a sweet, creamy and tangy filling. 
• Butter: you’ll need 5 tablespoons of unsalted butter for the streusel topping. If you’re using salted butter, pull back on the added salt a bit.
• Flour: just a bit of all-purpose flour is needed for the streusel topping. A gluten-free flour blend can also be used. 
• Sugar: Light brown sugar and granulated sugar are needed for this recipe. 
• Egg: one large egg is needed to bind the filling and give it structure during and after baking. 
• Cornstarch: a couple teaspoons thicken the filling just enough so it doesn’t melt off the pie crust during baking.  
• Spices: Pumpkin pie spice, ground cinnamon and kosher salt are needed for this recipe. 
• Cream of tartar: just a dash is needed to brighten and add some tang to the filling. You can skip it if you don’t have it.  
• Pie crust: use store-bought pie crust sold in the refrigerated or freezer section of the grocery store. I like Pillsbury. You’ll need a package that has two crusts. 

How to Make Pumpkin Pie Cookies

1. The first step is to drain the pumpkin. To do this, line a rimmed baking sheet with a triple layer of paper towels. Spread the pumpkin purée over the towels. Then press a second layer of paper towels over top until saturated. 
2. Peel off the top layer of towels and replace with another layer, flip the towels over and peel off the now top layer of saturated towels. Scrape or pat any pumpkin that is stuck to the towels off. Continue blotting dry the pumpkin until it measures ¼ cup or 60 grams. 

3. The next step is to make the pumpkin pie filling. Beat the cream cheese in a stand mixer until smooth. Then add the sugar and beat to combine. Now add the drained pumpkin and beat to combine. After that, add the egg and beat to combine; scraping down sides of bowl as needed. You may wonder if you can just add all of these ingredients at once and mix to combine. It’s best to add them separately so everything combines smoothly, instead of having chunks of unmixed cream cheese or pumpkin throughout. 
4. Finally, add the cornstarch, pumpkin pie spice, cream of tartar and salt and beat to combine. Transfer the mixture to a container, cover with plastic and refrigerate for up to 2 days. 

5. Now it’s on to baking the pie crust rounds. Unroll the prepared pie crust and cut out rounds using a 2 ½ inch round cookie cutter. Transfer the rounds to a parchment-lined baking sheet and bake until the rounds are puffed, dry to touch and golden brown, this will take 8–10 minutes. 

6. Immediately after removing from the oven, flip the pie crust pieces over and cool completely. These can be baked and stored in zipper-lock bags at room temperature for up to 2 days. 

7. Finally, make the very simple streusel by combining the flour, brown sugar, white sugar, cinnamon, and salt in a bowl. Work the diced cold butter into the dry ingredients using your fingers to pinch and smear together.

8. To assemble the pumpkin pie cookies, spoon 1 leveled tablespoon of pumpkin filling onto the center of each pie crust round, spreading to nearly reach edges. 
9. Holding the crust round over the bowl of streusel, pick up a handful of streusel and sprinkle it over filling; it needs to be nearly completely coated so shower it with streusel.

10. Set the cookie on a parchment-lined baking sheet and repeat with remaining pie crusts, filling and streusel. 

11. Bake the cookies until the filling is puffed and the streusel is starting to brown around edges—this will take about 11 minutes at 400ºF (204ºF). 
12. Remove and allow the cookies to cool slightly on pans before transferring to a wire rack to cool completely. 

Storage and Freezing 

Store pumpkin pie cookies in resealable zipper-lock bags or airtight containers at room temperature for up to 4 days. Or freeze them for up to 3 months. 

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