Sweetly spiced whole-wheat snickerdoodles sandwich a dreamy pumpkin filling in these delightful Pumpkin Pie Cookies. Get your fall-flavored dessert fix with just 11 easy-to-find ingredients and 25 minutes of kitchen time!
If you’re on Team Pumpkin Spice, you’re going to flip for these delicious pumpkin pie cookies. Tender, crumbly, whole-wheat cinnamon-sugar cookies act as the “crust” for a lusciously creamy pumpkin pie filling that is generously dolloped in the middle.
They’re essentially pumpkin whoopie pies, but made with crunchier snickerdoodles instead of cakey cookies and a pumpkin pie-meets-cheesecake filling. In other words, these pumpkin treats are pure autumnal genius. Oh, and did I mention they’re made with whole wheat flour for nutty flavor and a nutritional boost? Yep. Genius.
Aside from tasting absolutely divine, this pumpkin pie cookies recipe comes together with just 25 minutes of prep and uses just 11 ingredients, most of which are probably already in your pantry. So, what are you waiting for??? Let’s get baking!
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What do pumpkin pie cookies taste like?
Buttery, cinnamon-sugar-dusted cookies filled with cream cheese pumpkin pie filling? They’re incredible.
They taste like a crisp, sunshiny day in November when the leaves are at their colorful peak, wrapped in your favorite cozy sweater with a warm mug full of something delicious, surrounded by your favorite people, and the faint smell of fireplaces in the air. They’re basically a Norman Rockwell painting for your mouth.
Ingredients
As promised, you don’t need much to make these delightful Thanksgiving pie cookies. Here’s what to grab:
- Pumpkin Purée – Canned pumpkin purée is an excellent shortcut to keep in the kitchen this time of year. Just make sure you don’t accidentally grab pumpkin pie filling, which is loaded with artificial ingredients and sugar. You’re also welcome to make your own with a sugar pumpkin (a.k.a. pie pumpkin).
- Cream Cheese – I typically prefer full-fat cream cheese to the low- and non-fat versions that have additives for stabilization.
- Powdered Sugar – This is an essential component to making the velvety pumpkin pie filling. If you don’t have any on hand, whip up a batch using white sugar, cornstarch, and your food processor.
- Pumpkin Pie Spice – For warmth. Feel free to make your own!
- Vanilla Extract – For complexity.
- Coconut Oil – For rich, buttery texture sans butter.
- Organic Cane Sugar – For unrefined sweetness.
- Egg – To bind the dough.
- Whole Wheat Pastry Flour – For whole grain goodness disguised as dessert deliciousness.
- Cream of Tartar – For acidity to activate the baking soda.
- Baking Soda – For leavening.
- Cinnamon Sugar – Optional, but delicious for rolling your cookies in.
Substitutions
While I love these sandwiched pumpkin pie filling cookies just the way they are, there is always plenty of room for customization. Here are a few easy swaps you can make:
- Pumpkin Purée – Feel free to use any winter squash purée (e.g. acorn, butternut, buttercup, or kabocha) depending on what you have on hand. In a pinch, sweet potato purée will also work!
- Cream Cheese – If you want to lighten things up, opt for Neufchatel or another smooth farmer’s cheese. You can also swap in plant-based cream cheese if needed.
- Pumpkin Pie Spice – Feel free to swap in apple pie spice or a 75/25 blend of cinnamon and ginger if needed.
- Vanilla Extract – Vanilla powder or paste can be used in equal measure. You can also use half as much ground vanilla bean. If you want a slightly different flavor profile, try using half as much maple extract.
- Coconut Oil – You can also use butter, vegan butter, or even a neutral-flavored oil (like avocado) instead.
- Organic Cane Sugar – I prefer reaching for unrefined sugars whenever possible, but feel free to swap in granulated sugar if you need. You can also use coconut sugar, beet sugar, or a cup-for-cup sugar alternative like monkfruit or stevia.
- Egg – Your favorite egg replacer (e.g. JUST Eggs) should work just fine. If you don’t have any on hand, try swapping in a baking soda & vinegar egg. (1 teaspoon baking soda + 1 Tablespoon white or apple cider vinegar + stir)
- Whole Wheat Pastry Flour – You can also use a 50/50 split of all-purpose and regular whole wheat flour, or opt to swap in a cup-for-cup gluten-free flour blend if needed.
- Cream of Tartar – You can use twice as much lemon juice or white or apple cider vinegar if you need!
Optional Variations For Dietary Restrictions
- Gluten-Free – Use your favorite cup-for-cup gluten-free all-purpose flour blend in place of the whole wheat pastry flour.
- Dairy-Free – Swap in plant-based cream cheese.
- Vegan – Make it dairy free and use your favorite egg substitute.
Instructions
Step 1: Prep. Preheat your oven. Line a baking sheet with parchment paper.
Step 2: Make Cream Cheese Pumpkin Pie Filling. In a medium bowl, whisk together the pureed pumpkin and softened cream cheese until smooth. Add remaining ingredients and whisk until smooth. Refrigerate while you make the cookies.
Step 3: Wet Ingredients For Cookie Dough. Whisk together melted coconut oil, organic cane sugar, and vanilla extract. Add the egg and whisk until combined.
Step 4: Add Dry Ingredients. Stir in the remaining ingredients (except cinnamon sugar) until well combined.
Step 5: Shape. Roll dough into 24 balls and then roll in cinnamon sugar until well coated (if using). Place on a parchment-lined sheet pan and flatten slightly with your hand.
Step 6: Bake in the preheated oven for 6-8 minutes, until the tops begin to crack and the bottoms are slightly golden brown. Allow to cool completely.
Step 7: Assemble the pumpkin pie cookies. Smear about 2 teaspoons of the pumpkin pie filling onto the bottom of one cookie, then press the bottom of another cookie onto the pumpkin filling, creating a cookie sandwich. YUM!
Storage
Store assembled pie cookies in the fridge in an airtight container for up to 3 days.
You can also make and freeze the dough balls up to 3 months ahead of time.
Tips & FAQ
I don’t suggest you do. Not only does pumpkin pie filling have sort of a weird, artificial flavor (because it has weird, artificial ingredients in it), but you also don’t have control over how sweet or spiced it is. I prefer going the whole food route so you know exactly what goes into each cookie.
Truth be told, I love letting the assembled pumpkin pie cookies sit for a day in the fridge to soften up. If you prefer a crunchier experience, simply keep the pumpkin pie filling in the fridge and the dry cookies in an airtight container at room temperature, then assemble them when you’re ready to enjoy!
Make-Ahead Tip: Cookie dough balls can be shaped, rolled, flattened, and frozen up to 3 months ahead of time. When you’re ready to enjoy, bake straight from frozen, adding 1-3 minutes to the bake time as needed. The pumpkin cream cheese pie filling can be made and refrigerated up to 3 days in advance.
Nutritional Info
While these pumpkin pie cookies are definitely intended as a sweet treat instead of a meal, the recipe is sneakily designed to incorporate healthier ingredients. First, using whole wheat pastry flour means you’re getting all the benefits of whole grains (e.g. fiber, vitamins, and minerals) with the tenderness you expect from all-purpose flour.
Next, swapping in unrefined organic cane sugar in place of regular granulated sugar adds a touch of molasses flavor and gives you a small increase in the naturally occurring vitamins and minerals. That said, sugar is still sugar, so be sure to eat it in moderation.
All told, each pumpkin pie cookie has just 228 calories and 13 grams of fat while still boasting 3 grams of protein and 2 grams of fiber. Considering a slice of pumpkin cream cheese pie has about twice as much calories and fat as our healthy-ish pie cookies, I’d consider this a great better-for-you alternative!
Total nutritional content per cookie is:
- Calories: 228 calories
- Total Fat: 13 grams
- Protein: 3 grams
- Sodium: 36 mg
- Carbohydrates: 27 grams
- Fiber: 2 grams
*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
Pricing Info
This is what I personally paid to make this recipe:
- ½ cup pumpkin puree: $0.35
- 4 oz cream cheese: $0.99
- ⅓ cup powdered sugar: $0.08
- 2 ½ tsp pumpkin pie spice: $0.30
- 1 ½ tsp vanilla extract: $0.39
- ½ cup coconut oil: $1.71
- ¾ cup organic cane sugar: $0.52
- 1 large egg: $0.30
- 1 ½ cups whole wheat pastry flour: $1.70
- ¼ tsp cream of tartar: $0.01
- ¼ tsp baking soda: $0.01
The total came out to be about $6.36 or roughly $0.53 per cookie!
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Recipe
Pumpkin Pie Cookies
Ingredients
Pumpkin Pie Filling
- ½ cup pumpkin puree
- 4 oz cream cheese softened
- ⅓ cup powdered sugar
- 1 ½ tsp pumpkin pie spice
- ½ tsp vanilla extract
Cookies
- ½ cup coconut oil melted
- ¾ cup organic cane sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 ½ cups whole wheat pastry flour
- 1 tsp pumpkin pie spice
- ¼ tsp cream of tartar
- ¼ tsp baking soda
- cinnamon sugar for rolling (optional)
Instructions
- Preheat your oven to 375°. In a medium bowl, whisk together the pureed pumpkin and softened cream cheese until smooth.
- Add powdered sugar, pumpkin pie spice, and vanilla and whisk until smooth. Refridgerate while you make the cookies.
- Make the cookies. Add the melted coconut oil to a large mixing bowl, then whisk the organic cane sugar and vanilla extract in.
- Add the egg and whisk until combined.
- Stir in the whole wheat pastry flour, pumpkin pie spice, cream of tartar, and baking soda until well combined.
- Roll dough into 24 balls (about 1 tbsp dough each) and then roll in cinnamon sugar until well coated (if using). Place on a parchment-lined sheet pan and flatten with your hand.
- Bake in the preheated oven for 6-8 minutes, until the tops begin to crack and the bottoms are slightly golden brown. Allow to cool completely.
- Assemble pumpkin pie cookies by dropping about 2 tsp of the pumpkin pie filling onto the bottom of one cookie, then pressing the bottom of another cookie onto the pumpkin filling, creating a cookie sandwich.
- Store in the fridge in an airtight container for up to 3 days.
Nutrition
If you end up making this and loving it, take a photo and tag me on Instagram! I’d love to see your versions of my recipes! And feel free to rate it down below in the comment section. I would really appreciate it!
xoxo Megan
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