If you’re a fan of pumpkin pie and soft sugar cookies, then these Mini Pumpkin Pie Sugar Cookies are going to be your new favorite treat! Imagine combining the best of both worlds—creamy pumpkin pie filling nestled inside a perfectly baked sugar cookie crust. Each bite is packed with warm spices, a hint of sweetness, and that classic pumpkin flavor we all love during the holiday season.
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Creating this pumpkin pie sugar cookies recipe took a little trial and error - well, a lot! I went through several batches of these soft pumpkin cookies, tweaking the sugar cookie dough and pumpkin pie filling until landing on the perfect cookie.
I wanted to make sure they had that classic pumpkin spice sugar cookie texture while still being sturdy enough to hold the creamy pumpkin pie filling in an easy recipe. After many test runs, and eating plenty of cookies, I finally got it just right!
These cookies are perfect for any fall gathering, whether it’s a Thanksgiving dessert table or just an afternoon snack with a cup of tea. They’re like mini pumpkin pies in a soft pumpkin sugar cookie recipe made with oat flour —easy to share, fun to make, and even more delicious to eat.
Serve them alongside your other favorite Thanksgiving cookies like these soft gluten-free pumpkin cookies or these gluten-free ginger molasses cookies. Or enjoy them on their own as the perfect fall cookies to celebrate pumpkin season, along with some gluten-free pumpkin bread that's perfect for the fall season.
I hope you enjoy these pumpkin pie cookies as much as I do! They’re a delightful, gluten-free dessert with all the flavors of pumpkin pie packed into delicious chewy sugar cookie crusts.
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Why You'll Love This Recipe
- Perfect Fall Flavor: The combination of pumpkin, warm spices, and the sweetness of maple syrup creates a cozy, autumn treat that’s hard to resist, just like this pumpkin pie ice cream.
- Gluten-Free and Dairy-Free: Made with oat flour, coconut oil and dairy-free milk, these cookies are great for those with dietary restrictions, and taste so delicious!
- Easy to Make: No need to fuss with complicated pie crusts—these cookies come together quickly and look impressive.
- Bite-Sized Pumpkin Pie Cookies: Enjoy the classic flavor of pumpkin pie in a fun, cookie form that’s perfect for sharing or snacking!
Recipe Ingredients
You'll need the following ingredients to make pumpkin pie sugar cookies:
For the Pumpkin Spice Sugar Cookies:
- Coconut oil: Adds a mild coconut flavor and moisture to the cookies. You can substitute with softened vegan butter or ghee if not dairy-free.
- Coconut sugar: Provides a subtle sweetness and a hint of caramel.
- Dairy-free milk: Adds moisture and helps bind the dough. Almond milk, oat milk, or soy milk will work well.
- Oat flour: Gives the cookies a light and slightly chewy texture. I tried making these with almond flour and they were cakey cookies that were just too soft to hold up the pumpkin pie filling.
- Baking powder and baking soda: Helps the cookies rise and gives them a soft texture.
- Pumpkin pie spice: Adds that classic fall spice blend with hints of cinnamon, nutmeg, and cloves. Substitute with a mix of these individual spices if you don't have the blend on hand. Or just add cinnamon with a hint of vanilla extract for a taste of warm spice.
For the Pumpkin Pie Filling:
- Pumpkin purée: Use a can of pumpkin puree for the best texture and flavor—avoid using pumpkin pie filling.
- Pumpkin pie spice: Adds warmth and depth to the filling.
- Maple syrup: Sweetens the filling naturally. Feel free to use honey as an alternatives.
- Dairy-free milk: Makes the filling smooth and creamy.
- Tapioca starch: Acts as a thickener to set the pumpkin filling. You can use arrowroot powder or cornstarch if preferred.
Optional Toppings:
- Dairy-free whipping cream: I like to whip coconut milk solids (from a can of coconut milk refrigerated overnight) for a light and fluffy topping. Use your favorite dairy-free or traditional whipped cream.
- Pumpkin pie spice: Sprinkle on top for a festive finish.
See recipe card below for all ingredients and quantities.
How to Make This Pumpkin Pie Sugar Cookies Recipe
- Step 1: In a large bowl, cream the softened coconut oil and coconut sugar together using an electric mixer until smooth and fluffy. Add in the dairy-free milk and mix until fully combined.
- Step 2: Sift the oat flour, pumpkin spice, baking powder, and baking soda into the wet ingredients. Mix on low speed until everything is well incorporated, forming a soft cookie dough.
- Step 3: Use a spoon or cookie scoop to portion out the dough into about 1-tablespoon-sized balls. Roll each dough ball in coconut sugar to coat. Place the dough balls on a baking sheet or cookie sheet lined with parchment paper, spacing them evenly.
- Step 4: Lightly flatten each ball with your palm, then use the back of a spoon or measuring spoon to create a well in the center of each cookie. Gently shape the wells with your fingertips, ensuring they’re deep enough to hold the pumpkin pie filling. Chill the cookie dough for 20-30 minutes.
- Step 5: While the cookie dough chills, make the filling. In a medium bowl, mix together the pumpkin puree, maple syrup, dairy-free milk, pumpkin pie spice, and tapioca starch. Stir until the filling is smooth and fully combined.
- Step 6: Remove the chilled cookies from the fridge and spoon the pumpkin pie filling into each well, filling them to the top. Bake at 350°F for 12-14 minutes or until the edges are set and the filling is slightly firm. Cool on the baking sheet for 10 minutes before transferring to a cooling rack.
Expert Tips
- For Extra Crunch: Try adding a handful of finely chopped pecans or walnuts to the cookie dough for a nutty texture.
- Chill the Dough: If your dough is too soft to handle, chill it in the refrigerator for 15 minutes to make it easier to shape.
- Make It Ahead: The homemade pumpkin sugar cookies, and the pumpkin pie filling can be made a day in advance and stored separately in the fridge until you’re ready to bake the pumpkin cookie recipe.
Common Questions
You can try substituting with a gluten-free all-purpose flour mixture. I have not tried this swap, and the cookies may be a little dryer. Also note that the texture and taste will vary depending on the flour you use.
If the dough feels too sticky, try chilling it in the fridge for an additional 15-20 minutes. This will help firm up the dough and make it easier to shape and work with.
Absolutely! Try adding a few finely chopped nuts, mini chocolate chips, or even a sprinkle of coarse sea salt on top of the pumpkin pie filling before baking for an extra layer of flavor and texture.
Serving Suggestions
- Holiday Dessert Table: These cookies are a fun and festive option for Thanksgiving or Christmas dessert.
- Afternoon Treat: Pair them with a cup of spiced tea or coffee for a cozy afternoon snack.
- Cookie Exchange: Make a batch for a holiday cookie swap along with my ginger molasses cookies, chocolate tahini cookies, and my pumpkin cookies with chocolate chips. Or gift them to friends and family, just remember that these gluten-free cookies will need to stay refrigerated.
Storage Tips
- Refrigerate: Store the baked pumpkin pie sugar cookies in an airtight container in the fridge for 4-5 days. The filling will stay firm, and the cookies will maintain their texture.
- Freeze: To freeze, place the cooled cookies on a baking sheet and freeze for about 1 hour, or until solid. Transfer the cookies to a freezer-safe bag or container and store for up to 2 months. When you’re ready to enjoy, let them thaw in the fridge before serving.
- Note: Avoid stacking the cookies in the container without parchment paper in between, as the filling may cause them to stick together.
More Pumpkin Recipes You'll Love
Recipe
Pumpkin Pie Sugar Cookie Recipe
Equipment
- 1 large mixing bowl and medium mixing bowl
- 1 handheld electric mixer
- 1 parchment lined baking sheet
Ingredients
For The Pumpkin Spice Sugar Cookies
- ⅔ cup (107 grams) coconut sugar, plus 2 tablespoons for rolling before baking
- ½ cup (109 grams) coconut oil, room temperature soft, not melted
- 2 tablespoons dairy-free milk
- 1¾ cup (210 grams) oat flour
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
For The Pumpkin Pie Filling
- ½ cup (122 grams) canned pumpkin purée
- 2 tablespoons pure maple syrup
- 1 tablespoon dairy-free milk
- 1 teaspoon pumpkin pie spice
- 1 teaspoon tapioca starch, arrowroot starch or corn starch
Optional Toppings
- dairy-free whipping cream, I use whipped coconut cream
- pumpkin pie spice, for dusting
Instructions
- In a large bowl, cream the softened coconut oil and coconut sugar together using an electric mixer until smooth and fluffy. Add in the dairy-free milk and mix until fully combined.
- Sift the oat flour, baking powder, baking soda, and pumpkin pie spice into the wet ingredients. Mix on low speed until everything is well incorporated, forming a soft cookie dough.
- Use a spoon or cookie scoop to portion out the dough into about 1-tablespoon-sized balls. Roll each dough ball in coconut sugar to coat. Place the dough balls on a baking sheet or cookie sheet lined with parchment paper, spacing them evenly.
- Lightly flatten each ball with your palm, then use the back of a spoon or measuring spoon to create a well in the center of each cookie. Gently shape the wells with your fingertips, ensuring they’re deep enough to hold the pumpkin pie filling.
- Refrigerate the cookie dough for 20-30 minutes. This step helps the cookies hold their shape and prevents spreading while baking.
- Preheat the oven to 350°F (175°C). While the cookie dough chills, make the filling. In a medium bowl, mix together the pumpkin puree, maple syrup, dairy-free milk, pumpkin pie spice, and tapioca starch. Stir until the filling is smooth and fully combined.
- Remove the chilled cookies from the fridge and spoon the pumpkin pie filling into each well, filling them to the top. Bake the cookies for 12-14 minutes, or until the edges are set and the filling is slightly firm. Let them cool on the baking sheet for 10 minutes before transferring to a cooling rack.
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Notes
- Chill the Dough: If your dough is too soft to handle, chill it in the refrigerator for 15 minutes to make it easier to shape.
- Make It Ahead: The homemade pumpkin sugar cookies, and the pumpkin pie filling can be made a day in advance and stored separately in the fridge until you’re ready to bake the pumpkin cookie recipe.
- Refrigerate: Store the baked pumpkin pie sugar cookies in an airtight container in the fridge for 4-5 days. The filling will stay firm, and the cookies will maintain their texture.
- Freeze: Place the cooled cookies on a baking sheet and freeze for about 1 hour, or until solid. Transfer the cookies to a freezer-safe bag or container and store for up to 2 months. When you’re ready to enjoy, let them thaw in the fridge before serving.
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