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Pumpkin Pie Cookies

Pumpkin pie cookies bake buttery mini crust cups filled with silky pumpkin custard, then finish with whipped cream swirls and a pumpkin pie spice dusting. These cookie cups are pre-baked for structure, so the filling sets cleanly without weeping.
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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: 240
Ingredients Equipment Method Notes

Ingredients
  

Pastry cookie cups
  • 2 cup all-purpose flour
  • 0.25 cup powdered sugar
  • 0.25 tsp salt
  • 0.75 cup cold unsalted butter cubed
  • 3.5 tbsp ice water use as needed (3-4 tbsp)
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
Topping
  • 1 whipped cream for topping

Equipment

  • 1 sheet pan
  • 1 mini muffin tin

Method
 

Make the pastry
  1. In a mixing bowl, combine all-purpose flour, powdered sugar, and salt.
  2. Cut in cold unsalted butter until the mixture resembles coarse crumbs.
  3. Add ice water, 1 tablespoon at a time, until the dough holds together when pressed.
Chill and shape cookie cups
  1. Chill the dough for 30 minutes to firm it up for rolling.
  2. Roll the dough to 1/8 inch thickness on a lightly floured surface.
  3. Cut into 3-inch circles and press each circle into a greased mini muffin tin.
Pre-bake and fill
  1. Preheat the oven to 375°F.
  2. Pre-bake the cups for 10 minutes until lightly set.
  3. Whisk pumpkin puree, sweetened condensed milk, egg yolk, pumpkin pie spice, cinnamon, and salt until smooth.
  4. Spoon the filling into the pre-baked cups, filling each about 3/4 full.
Bake, cool, and finish
  1. Bake for 12-14 minutes, until the filling is just set with a slight jiggle in the center.
  2. Cool completely before topping to prevent the whipped cream from melting.
  3. Top each cookie with whipped cream and finish with a pinch of pumpkin pie spice.

Notes

For clean custard set, don’t overbake—start checking at 12 minutes. Store in the refrigerator up to 4 days; for best texture, add whipped cream right before serving. Freezing the baked, cooled cookie cups (without whipped cream) works up to 2 months; thaw overnight in the fridge. For a dairy-light option, use evaporated milk plus a little added sugar instead of sweetened condensed milk, keeping the same bake time.