Pumpkin Pie Cookies | Perfect for Holiday Parties
I first saw a type of these pumpkin pie cookies online, a gluten-free version that was super cute, and immediately full of potential. My first thought? These would be perfect with my go-to thumbprint shortbread dough and a creamy pumpkin pie filling right in the center. Like a tiny pumpkin pie you can eat in two bites.
After the morning chores were done, the cow milked, and the kids settled into their homeschool rhythm, I finally had a quiet moment to play around in the kitchen. We've been remodeling it slowly over the past six months (Travis and I working on it in the margins of daily life) and baking in the space now feels extra satisfying. So I pulled out the butter, cracked some eggs, and got busy.
Good Ingredients Make Good Cookies
The best part? These cookies don't require anything fancy. But they do shine because of one thing: the quality of the ingredients. Around here, we use organic when we can, real vanilla extract, unbleached flour, and pantry staples without fillers. It's not about perfection, it's about starting with simple, honest ingredients that set you up for success. The kind of baking that just works, because you're using the good stuff.
Why You'll Love These Pumpkin Pie Thumbprints
These cookies are soft, buttery, and filled with a creamy pumpkin center that bakes right into the dough. Think pumpkin pie meets shortbread. Just the right amount of sweetness, with warm spice tucked into every bite. They're a little rustic, a little special, and beautiful on a fall dessert table.
I've tested rolling them in egg whites and chopped nuts, but honestly? Just cinnamon sugar works best. It gives the edges a soft, spiced crunch without the extra step or mess. Save the egg whites for breakfast the next day or something fun (I've got ideas for that below).
Ingredient Notes + Substitutions
- Pumpkin Puree - Just regular canned pumpkin, no draining or straining needed.
- Brown Sugar - Adds that cozy depth of flavor you want in anything spiced.
- Heavy Cream or Evaporated Milk - Either works depending on what's in the fridge.
- Cinnamon Sugar (for rolling) - Adds a lovely spiced edge without the hassle of egg whites.
- All-Purpose Flour - Unbleached is our go-to, but no need to overthink it.
What To Do With Leftover Egg Whites
Since the cookie and filling use yolks, you'll have a few whites left over. Here's how we put them to use on the homestead:
- Add to scrambled eggs the next morning for a lighter, protein-rich breakfast.
- Whip up a small batch of meringue cookies or bake a rustic pavlova with fresh fruit.
- Homemade marshmallows - a fun weekend project if the kids want to help.
How to Make Pumpkin Pie Thumbprint Cookies
These come together easily in a few cozy steps. First, you'll make a soft shortbread dough that's rich with butter and egg yolks. If it feels sticky, pop it in the fridge for a bit before rolling. I like to roll the dough balls in cinnamon sugar for that warm, golden finish. It's quick and adds just the right texture.
You'll fill them with a simple pumpkin custard: pumpkin puree, yolks, cream, brown sugar, spice, and vanilla. Nothing fussy, just whisked together in a bowl. Bake sets the filling, and as they cool, the centers firm up into smooth, spiced bites of fall.
Serve as-is or finish with cream cheese frosting or whipped cream if you're feeling fancy (or want them to look extra special on a dessert table).
Variations + Cozy Twists
- Swap the filling for apple butter or a spiced cream cheese swirl for a new flavor.
- Add a few mini chocolate chips to the dough for a twist on pumpkin spice.
- Skip the glaze and finish with a little cinnamon-sugar dusting before serving.
Pumpkin Pie Cookies FAQ
Nope! You can skip the par-bake. I tested both ways, and the cookies hold their shape just fine without it. The filling sets beautifully as they bake all together, and it saves you a step-which is always welcome on a busy baking day.
You can, as long as it's thick and spoonable. Some fresh pumpkin is too watery unless it's cooked down.
Absolutely. They store beautifully and taste even better the next day.
Storage + Tips
- Room Temp: Store in a sealed container for up to 3 days.
- Fridge: Keeps for up to 5 days. Let them sit out a bit before serving.
- Freezer: Freeze in a single layer, then transfer to a container. Thaw at room temp.
They're just as good chilled from the fridge, but I love them room temp with a mug of coffee or tea.
Pumpkin Pie Thumbprint Cookies
Ingredients
Cookie Base
- 1 ½ cups 3 sticks unsalted butter 340g
- 1 cup brown sugar 200g
- 4 egg yolks large 72g
- 2 teaspoons pure vanilla extract 10ml
- 4 cups all-purpose flour 480g
- 1 teaspoon baking powder 4g
- 1 teaspoon salt 5g
Pumpkin Pie Filling
- 1 ¼ cups pumpkin puree 300g
- 3 egg yolks large 54g
- ½ cup brown sugar 100g
- ¼ cup heavy cream or evaporated milk 60ml
- 1 ½ tablespoons cornstarch 12g
- 1 ½ teaspoons pumpkin pie spice 3g
- ⅛ teaspoon salt 0.5g
- 1 teaspoon vanilla extract 5ml
Optional Glaze
- 4 oz cream cheese softened 56g
- 1 cup powdered sugar 60g
- 4 tbsp butter
- ¼ teaspoon vanilla extract 1.25ml
Instructions
- Make the Dough: In a stand mixer fitted with a paddle attachment, cream together butter and brown sugar until light and fluffy (about 2 minutes). Add egg yolks and vanilla, mixing until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add to the wet ingredients and mix on low until a soft dough forms. If the dough feels sticky, chill it for 20-30 minutes.
- Preheat + Shape: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll dough into 1-inch balls, then roll each in cinnamon sugar. Place on prepared sheets, spaced about 2 inches apart.
- Use your thumb or the back of a ½ teaspoon to press a deep well into the center of each ball.
- Make the Filling: Whisk together pumpkin puree, egg yolks, brown sugar, cream, cornstarch, pumpkin pie spice, salt, and vanilla in a medium bowl until smooth.
- Fill + Bake : Spoon or pipe about 1 teaspoon of filling into each warm cookie well. Bake for 11-12 minutes, or until filling is matte.
- Cool + Finish: Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack. The centers will firm up as they cool.
- Optional: Pip cooled cookies with cream cheese frosting or dust with extra cinnamon sugar before serving.
Nutrition
Closing Thoughts from the Homestead
The scent of pumpkin and spice drifting through a freshly cleaned kitchen, the quiet after morning chores, and the satisfaction of creating something warm and homemade, it's these little rhythms that make fall baking feel so grounding.
If you make these Pumpkin Pie Thumbprint Cookies, I'd love to hear how they turn out! Tag me over on Instagram or drop a comment below.
And if you're in the mood for more fall-inspired baking, here are a few favorites from our kitchen:
Happy baking, friend.
Meet Eryn
Eryn Whalen is a homestead blogger and recipe developer with decades of hands-on experience in gardening, home canning, animal husbandry, and traditional kitchen skills. On her family's 100-acre Tennessee farmstead, she shares the daily beauty of homestead life: from milking cows at sunrise to filling the pantry with homegrown food and baking from scratch in her farmhouse kitchen. Read more about Eryn here
I’ve made these pumpkin pie thumbprint cookies several times now, and they’re officially a fall favorite in our home. The filling is silky and spiced just right, and the shortbread base melts in your mouth. They’re simple to make, but look like something you’d bring to a harvest party or holiday table. The best part? They’re just as good the next day, which means they’re perfect for baking ahead or sneaking one with your morning coffee after chores are done.