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

Pumpkin pie cookie set on a stack of pumpkin pie cookies with a bite taken out of the cookie.

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. 
jars of pumpkin pie spice, cinnamon and cream of tartar set out on a counter with a can of pumpkin puree, premade pie crust dough, an egg, butter, brown sugar, granulated sugar, flour, salt, and cornstarch.

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. 
Pumpkin pie cookies, with a streusel topping, piled into a parchment-lined pie plate with cookies and milk set around it.

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. 
Pumpkin puree spread onto a baking sheet lined with paper towels
  1. 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. 
  2. 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. 
Pumpkin pie cookie filling in a glass mixing bowl with a white rubber spatula set in it.
  1. 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. 
Six unbaked mini pie crust rounds on a parchment-lined baking sheet.
  1. 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. 
Six baked mini pie crust rounds on a parchment-lined baking sheet.
  1. 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.
Streusel topping in a yellow, white and black speckled metal bowl.
  1. 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. 
  2. 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.
Six pumpkin pie cookies set on a parchment-lined baking sheet. Three with filling spread on top of the pie crust and three with streusel stuck to filling on crust.
  1. Set the cookie on a parchment-lined baking sheet and repeat with remaining pie crusts, filling and streusel. 
Streusel-topped cookies on a parchment-lined baking sheet.
  1. 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). 
  2. Remove and allow the cookies to cool slightly on pans before transferring to a wire rack to cool completely. 
Baked streusel-topped cookies on a parchment-lined baking sheet.

Expert Tips

  • In the name of consistency and foolproof recipes, I recommend using store-bought pie dough. For starters, it’s easier and less work. And secondly, it actually ensures uniformity and repeatability. 
  • It’s imperative that you drain the pumpkin. I prefer to use paper towels for this, but it is wasteful. You can also use a few clean tea towels if you prefer. The drained pumpkin should have a dry, slightly doughy texture. 
  • If you don’t have pumpkin pie spice on hand, you can make your own. Combine the following spices: 2 teaspoons ground cinnamon, 2 teaspoons ground ginger, 1 teaspoon fresh grated nutmeg, ¼ teaspoon ground cloves, ½ teaspoon Morton kosher salt (or ¾ Diamond Crystal) and ⅛ teaspoon black pepper. 
  • Use a 1 ½ inch round cutter—anything bigger and you’ll have too much crust to filling ratio and you’ll have too thin of a layer of filling. 

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. 

Pumpkin pie cookie, with streusel on top, set on a piece of brown parchment paper, with a bite taken out of the cookie.
Salted or unsalted butter?

I recommend baking with unsalted butter since most recipes, mine included, are developed using unsalted. If you are using salted butter, pull back a bit on the measured amount of added salt (1 stick of butter has about ¼ teaspoon of salt in it).

Can these be frozen?

Yes! Once completely cool, transfer them to resealable zipper-lock bags or airtight containers and freeze for up to 3 months. When ready to enjoy, transfer them to a baking sheet or wire rack and allow them to thaw at room temperature for a few hours.

How long do pumpkin pie cookies last?

Pumpkin Pie Cookies last 3–5 days at room temperature or up to 3 months in the freezer.

More Pumpkin Dessert Recipes to Try 

5 Test Kitchen Approved Tips
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Pumpkin Pie Cookies

4 from 2 votes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Yield 22 cookies
Category Cookie, Dessert
Cuisine American

Description

Pumpkin Pie Cookies that actually taste like pie! Featuring pie crust, a creamy pumpkin pie filling and a sweet buttery streusel topping.

Ingredients

Filling

  • cup (152g) canned pumpkin
  • 3 ½ ounces (99g) cream cheese, softened
  • ½ cup (100g) packed light brown sugar
  • 1 large egg, room temperature
  • 2 teaspoons cornstarch
  • ½ teaspoon pumpkin pie spice
  • teaspoon cream of tartar
  • teaspoon kosher salt

Pie Crusts

  • 1 (14-ounce) package pie crust (such as pillsbury; you need two pie crusts)

Streusel

Instructions

Pumpkin Filling

  • Line a rimmed baking sheet with triple layer of paper towels. Spread pumpkin purée over towels. Press with second triple layer of paper towels until towels are saturated.
  • Peel off top layer of towels and replace with another layer, flip towels over and peel off saturated towels, being sure to scrape any pumpkin off towels. Continue blotting dry until pumpkin measures ¼ cup or 60 grams (it should be very dry and almost doughy in texture).
  • Add cream cheese to a stand mixer fitted with paddle attachment; beat until smooth. Add sugar and beat to combine. Add drained pumpkin and beat to combine. Add egg and beat to combine; scraping down sides of bowl as needed. Add cornstarch, pumpkin pie spice, cream of tartar and salt and beat to combine. Cover with plastic and refrigerate for up to 2 days.

Pie Crusts

  • Heat oven to 400ºF (204ºC) with rack set in lower-middle position. Line two baking sheets with parchment paper.
  • Unroll pie crusts on parchment paper or a lightly floured counter. Using a 2 ½-inch round cookie cutter, cut out 11 rounds from each pie crust; transfer to baking sheet, spacing 1 inch apart. Prick each round three times with a fork.
  • Bake until puffed and dry to touch and lightly golden on bottoms, 8–10 minutes. Remove from oven and immediately flip pie crust pieces over; cool completely (can be stored in zipper-lock bags at room temperature for up to 2 days).

Streusel

  • In a medium bowl, combine dry ingredients. Using your fingers, work butter into dry ingredients by pinching and smearing with flour, until a crumbly yet uniform mixture comes together.

To assemble

  • Spoon 1 leveled tablespoon of pumpkin filling onto center of each pie crust round, spreading to nearly reach edges.
  • Holding crust round over 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.
  • Set on prepared baking sheet and repeat with remaining pie crusts, filling and streusel.
  • Bake until filling is puffed and streusel it starting to brown around edges, about 11 minutes.
  • Remove and cool slightly on pans before transferring to a wire rack to cool completely.

Video

Notes

Cookie cutter size: Use a 2 ½ inch round cutter—anything bigger and you’ll have too much crust to filling ratio and you’ll have too thin of a layer of filling.
Leftover crust scraps: Depending on the size of your crusts, you may end up with quite a bit of scraps. Save them to make croutons for chicken pot pie soup or make crackers and serve with a sweet dip.
Do not overbake: bake these cookies just until the streusel starts to brown to ensure the filling stays nice and moist.
Make ahead: there are a few ways you can make these ahead of time. First, you can prep each component, separately, up to 3 days ahead of time. Then just assemble and bake. Alternatively, you can bake these and store them at room temperature in resealable zipper-lock bags for up to 4 days. Or freeze them for up to 3 months.
Pumpkin Pie Spice: If you don’t have pumpkin pie spice on hand, you can make your own. Combine the following spices: 2 teaspoons ground cinnamon, 2 teaspoons ground ginger, 1 teaspoon fresh grated nutmeg, ¼ teaspoon ground cloves, ½ teaspoon Morton kosher salt (or ¾ Diamond Crystal) and ⅛ teaspoon black pepper.

Nutrition

Serving: 1 cookieCalories: 170kcalCarbohydrates: 18gProtein: 2.5gFat: 10gSaturated Fat: 4gCholesterol: 29mgSodium: 320mgFiber: 1gSugar: 7g
Like this? Leave a comment below!I love hearing from you and I want to hear how it went with this recipe! Leave a comment and rating below, then share on social media @zestfulkitchen and #zestfulkitchen!
Pumpkin pie cookie set on a stack of pumpkin pie cookies with a bite taken out of the cookie.

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About The Author

Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.com, AmericasTestKitchen.com, and more.

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4 from 2 votes

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Comments

  1. 5 stars
    I’m a beginner baker and these turned out fantastic!
    The recipe lists TWO sizes of round cutters.
    The recipe calls for 1.5″ … “Unroll the prepared pie crust and cut out rounds using a 1 ½ inch round cookie cutter…”
    But written in the instructions under Pie Crust, it says “Using a 2 ½-inch round cookie cutter, cut out 11 rounds.”
    Confusing for a beginner. I made a few with each size. They are both fine. My streusel is a little dry – I’ll add more butter next time. I added more pumpkin spice, too. Try it!

    1. Meghan, thank you for letting me know about that typo! I have edited to clarify that a 2 1/2 inch cutter is needed!
      Thanks for your feedback on the streusel. If you try it with more butter, let me know how it goes! I just worry it may melt off the cookie during baking, hopefully I’m wrong!

      Thanks for trying them and leaving a comment!