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Pumpkin Pie Cookies Recipe – Easy Homemade Fall Treats with Whipped Cinnamon

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These pumpkin pie cookies are soft, tender, and perfectly spiced, topped with a light whipped cinnamon cream. They bring all the cozy fall flavors in an easy, homemade treat perfect for sharing or gifting.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 2 oz cream cheese, softened
  • 3/4 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 2/3 cup pumpkin puree (not pumpkin pie filling)
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour (can substitute gluten-free 1:1 baking flour)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp pumpkin pie spice (or blend 1/2 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp allspice, 1/4 tsp cloves)
  • 1 cup heavy whipping cream, cold
  • 2 tbsp powdered sugar
  • 1/2 tsp ground cinnamon
  • 1/2 tsp vanilla extract
  • Optional: Chopped pecans or walnuts
  • Optional: Mini chocolate chips
  • Optional: Dairy-free butter and coconut whipping cream for lactose-free version
  • Optional: Oat flour for a heartier texture

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, beat softened butter and cream cheese until creamy (about 1 minute).
  3. Add brown sugar and granulated sugar; beat until light and fluffy.
  4. Beat in egg, pumpkin puree, and vanilla extract until smooth.
  5. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
  6. Add dry ingredients to wet in two batches, mixing gently after each addition until just combined.
  7. Drop tablespoon-sized portions of dough onto lined baking sheets, spacing about 2 inches apart. Shape gently if desired.
  8. Bake for 12-14 minutes, until edges are set and centers look slightly puffed. Do not overbake.
  9. Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
  10. While cookies cool, whip heavy cream, powdered sugar, cinnamon, and vanilla extract in a chilled bowl until soft peaks form (2-3 minutes).
  11. Once cookies are cool, dollop or pipe whipped cinnamon topping onto each cookie. Garnish with extra cinnamon or chopped nuts if desired.

Notes

For best results, use room temperature ingredients and avoid overmixing the dough. Chill dough for 10-15 minutes if too sticky. Cookies are best enjoyed at room temperature or slightly chilled. Store unfrosted cookies in an airtight container at room temp for 2-3 days, or freeze for up to 2 months. Whipped topping is best made fresh. For gluten-free or vegan adaptations, substitute flour and dairy ingredients as needed.

Nutrition

Keywords: pumpkin pie cookies, fall dessert, whipped cinnamon, easy pumpkin cookies, homemade cookies, autumn baking, Thanksgiving treat, soft pumpkin cookies

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