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Pumpkin Pie Cookies with No-Bake Pumpkin Filling and Whipped Cream Recipe

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4.1 from 36 reviews

These pumpkin pie cookies bring together the cozy flavors of pumpkin pie with the tender, buttery texture of sugar cookies. Each cookie features a soft center filled with smooth no-bake pumpkin filling and topped with light whipped cream, creating a delightful handheld treat perfect for fall or holiday gatherings. Simple to prepare, bake, and assemble, these cookies combine seasonal spices and creamy pumpkin to satisfy your sweet tooth.

  • Total Time: 1 hour 2 minutes
  • Yield: About 24 cookies

Ingredients

For the Cookie Base

  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 tsp salt

For the No-Bake Pumpkin Filling

  • 1 cup canned pumpkin puree (not pie filling)
  • 1/3 cup brown sugar
  • 1 tsp pumpkin pie spice
  • 1/4 tsp cinnamon
  • 1/4 cup cream cheese, softened
  • 2 tbsp heavy cream
  • 1/2 tsp vanilla extract

Topping

  • Whipped cream (store-bought or homemade)
  • Optional: pinch of cinnamon or nutmeg for garnish

Instructions

  1. Make the Cookie Dough: Cream the softened butter and sugar in a large bowl using a hand mixer or stand mixer on medium speed until light and fluffy, about 2–3 minutes. Add the egg and vanilla extract and beat until smooth. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients while mixing until combined and a soft dough forms. Cover the dough and refrigerate for 30 minutes to firm up.
  2. Shape and Bake the Cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop the dough into 1.5-tablespoon portions and roll into balls. Place them 2 inches apart on the prepared sheet. Flatten each ball slightly, then press a teaspoon or thumb into the center to create a well. Bake for 10–12 minutes until edges just start turning golden. If the centers puff up during baking, gently re-press the wells with the spoon while the cookies are still warm. Transfer cookies to a wire rack and cool completely.
  3. Make the Pumpkin Filling: In a medium bowl, beat the softened cream cheese until smooth and creamy. Add pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, heavy cream, and vanilla extract. Mix on medium speed until the filling is smooth and fluffy. Chill in the refrigerator for at least 30 minutes to allow it to firm slightly before use.
  4. Assemble the Cookies: Once the cookies are fully cooled and the pumpkin filling is chilled, spoon or pipe the filling into each cookie’s center well. Top with a swirl or dollop of whipped cream. Optionally, sprinkle a pinch of cinnamon or nutmeg on top for garnish. Serve immediately or keep refrigerated until ready to enjoy.

Notes

  • For best results, ensure the cookie dough is well chilled before baking.
  • If the pumpkin filling is too soft, chill longer to help it firm up for easier piping or spooning.
  • Store assembled cookies in the refrigerator and consume within 2-3 days for freshness.
  • You can make whipped cream from scratch using heavy cream and a bit of sugar if desired.
  • Adjust pumpkin pie spice to taste or add a little extra cinnamon for more warmth.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/pumpkin-pie-cookies-with-no-bake-pumpkin-filling-and-whipped-cream-recipe/