I love pumpkin pie and I love cookies, so this pumpkin pie cookie is the perfect hybrid for the season. Flakey, sugary pie crust enveloping velvety pumpkin pie filling - it's a lovely little treat to make and share. Prepare these for Halloween with jack-o-lantern faces, or as pumpkins for Thanksgiving, or any other way you like.

Pumpkin Pie Cookies

1. a batch of perfect pie crust (or a store-bought crust), 1/2 cup pumpkin puree, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground cardamom
2. tablespoons heavy cream, 1/4 packed brown sugar
3. egg yolk

Egg wash: 1/8 cup sugar, 1 egg yolk, 1 tablespoon water

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Directions

1. Preheat oven to 375 degrees.
2. In a mixing bowl, combine the pumpkin and spices.
3. In a separate bowl, whisk the egg yolk, cream and sugar together. Add the egg mixture to the pumpkin mixture and combine thoroughly.
4. On a floured surface, roll out pie crust to 1/4 inch thickness. Use a pumpkin-shaped cookie cutter and cut individual shapes - you'll need two for each cookie.
5. Use a sharp paring knife to cut vents or shapes into half of the pumpkin shapes. Place solid pumpkin shapes on a prepared cookie sheet.
6. Whisk an egg yolk with water to create an egg wash. Brush egg wash around the perimeter of the base of the solid pumpkins.
7. Place a heaping tablespoon of pumpkin filling in the center. Place the vented top crust on top, matching up the edges.
8. Seal the two crusts together with a little bit of pressure around the perimeter.
9. Brush a thin layer of egg wash over the entire surface of the top crust and sprinkle liberally with sugar.
10. Bake for 10-13 minutes, or until edges are golden brown and top crust is bubbly. Makes 8-12 cookies, depending on the size of your cookie cutter.

HINT: Wouldn't these be ideal as Thanksgiving placeholders? You could carve each person's initials into each cookie!

Try the pumpkin pie cookies recipe with ingredient notes, timing guidance, texture checkpoints, and storage tips that make repeat baking easier.

Make-Ahead Tips

For many dessert recipes, the easiest make-ahead move is to prepare the dough or batter in advance, cover it well, and chill it until you are ready to bake. Chilling can also improve texture and help flavor develop, especially when the recipe includes butter, brown sugar, or spices.

Storage Notes

Once fully cool, transfer the finished bake to an airtight container so it holds its texture and flavor longer. Soft cookies and bars usually keep best at room temperature for a few days, while longer storage is often easiest in the freezer with layers separated so nothing sticks together.

Related ideas to explore next If you want to keep building on this topic, good next reads include Recipe Candy Cane Crunch Cookies, Recipe Candy Corn Cookies, and Recipe Drop Sugar Cookies. They are useful for comparing techniques, finding adjacent inspiration, or choosing a Mrs. Fields option that fits a different craving or occasion.