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Pumpkin Pie Cookies

Pumpkin pie cookies with buttery pastry cups and silky pumpkin custard are baked until just set and finished with whipped cream. Each bite delivers a mini pie texture—crisp crust edges and creamy filling in a cookie-cup format.
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Prep Time 30 minutes
Cook Time 27 minutes
Chill 30 minutes
Total Time 1 hour 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

For pastry cookie cups
  • 2 cup all-purpose flour
  • 0.25 cup powdered sugar
  • 0.25 tsp salt
  • 0.75 cup unsalted butter
  • 3 tbsp ice water
For pumpkin pie filling
  • 0.75 cup pumpkin puree
  • 0.5 cup sweetened condensed milk
  • 1 egg yolk
  • 1 tsp pumpkin pie spice
  • 0.5 tsp cinnamon
  • 0.25 tsp salt
For topping
  • 1 whipped cream
  • 0.25 tsp pumpkin pie spice for dusting

Equipment

  • 1 sheet pan
  • 1 mini muffin tin

Method
 

Make pastry cookie cups
  1. Combine all-purpose flour, powdered sugar, and salt in a bowl, then cut in cold unsalted butter until the mixture looks sandy.
  2. Add ice water 1 tablespoon at a time and mix just until the dough holds together when pressed.
Chill and shape
  1. Chill the dough for 30 minutes until firm.
  2. Roll the dough to about 1/8 inch thickness.
  3. Cut into 3-inch circles and press into a greased mini muffin tin.
Par-bake and fill
  1. Preheat the oven to 375°F, then pre-bake the cups for 10 minutes.
  2. Whisk pumpkin puree, sweetened condensed milk, egg yolk, pumpkin pie spice, cinnamon, and salt until smooth.
  3. Spoon the filling into the pre-baked cups.
  4. Bake for 12 to 14 minutes more, until the filling is just set with a slight jiggle in the center.
Finish
  1. Cool the cookie cups completely before topping.
  2. Top each cookie with whipped cream and dust lightly with a pinch of pumpkin pie spice.

Notes

For clean release, let the mini cups cool fully in the tin before lifting—rushing can cause the custard to crack. Store in an airtight container in the refrigerator up to 4 days; freeze unfrosted cookies up to 2 months, then thaw and add whipped cream after thawing. For a lower-sugar option, swap sweetened condensed milk for a reduced-sugar condensed milk and keep the bake time the same.