Introduction
These Thanksgiving cookies hide a spoonful of pumpkin pie filling inside a soft, sweet cookie, so you get the flavor of pumpkin pie in something you can eat with one hand. Bite in and you reach the creamy, spiced center, which is the whole point. They suit a holiday dessert table, and they travel well too.
Save this recipe for later:
If you love homemade food but are short on time, the method is simple: a basic spiced dough, a quick filling, and about 40 minutes from start to finish. The cookies make a good gift for colleagues or friends, and you can bake them ahead, store them, or freeze them for later. Once you have made a batch, they tend to come back every November.
Key ingredients
The list is short, and nothing on it is hard to find. Here is what each part of the recipe does.
Dough
Unsalted Butter (1 cup): Softened to room temperature, it gives the cookie a rich, tender base that melts in your mouth, and it adds moisture and flavor.
Granulated Sugar (1 cup): Sweetens the dough and helps with structure and texture.
Large Eggs (2): They bind the dough and add richness, which keeps the cookies soft and chewy.
Vanilla Extract (1 teaspoon): A warm note that sits well with the spices.
All-Purpose Flour (3 cups): The structure of the dough. It balances the moisture from the butter and pumpkin puree.
Baking Powder (1 teaspoon) & Baking Soda (1/2 teaspoon): The leaveners lift the cookies so they stay light instead of dense.
Salt (1/2 teaspoon): Balances the sugar.
Ground Cinnamon (1 teaspoon) & Ground Nutmeg (1/2 teaspoon): The warm fall spices that make these taste like Thanksgiving.
Filling
Pumpkin Puree (1 cup): The main flavor. It adds moisture and depth, and it brings some nutrients along with it, which makes these a slightly lighter treat than a slice of pie.
Powdered Sugar (1/2 cup): Sweetens the filling and dissolves easily, so it stays smooth and creamy.
Pumpkin Pie Spice (1 teaspoon): Gives the filling its classic pumpkin pie taste.
Why you’ll love this recipe
You get pumpkin pie flavor in a bite-sized cookie with a soft crumb and a creamy center. The steps are short, and most of the ingredients are probably in your pantry already, so there is no special shopping trip.
They are good warm from the oven and keep well, which makes them handy for meal prep, a potluck, or holiday gift boxes. You can surprise friends or coworkers with a plate of them without giving up an afternoon to baking.
Variations
A few easy changes let you match different tastes and diets.
Alternative fillings
Swap the pumpkin pie filling for a cream cheese filling or a spiced apple filling. Both work with the same cookie base and give the batch a different character without changing the method.
Gluten-free option
Replace the all-purpose flour with a gluten-free flour blend, and check that your other ingredients, like baking powder, are gluten-free too. That way everyone at the table can have one.
Add-ins and toppings
Stir in chocolate chips, chopped nuts, or dried cranberries for extra flavor and texture. To finish, dust the cookies with powdered sugar or drizzle them with caramel sauce.
Cooking tips and notes
Prepping ahead
Measure the dry ingredients (flour, baking powder and spices) the night before. Baking day then goes much faster.
Perfecting the texture
Use butter at room temperature so it creams smoothly with the sugar, which gives a lighter cookie. Once the flour goes in, mix only until combined. Overmixing makes the cookies dense.
Baking tips
Watch the cookies closely while they bake. Ovens vary, so start checking at the 12-minute mark. You want lightly golden edges and a soft center. Let the cookies sit on the baking sheet for a few minutes before moving them to a wire rack so they can set.
Serving suggestions
Beverages
Spiced apple cider or a strong cup of coffee goes well with the pumpkin and spices. A warm drink and a warm cookie make an easy holiday afternoon.
Presentation ideas
Arrange the cookies on a platter and dust them lightly with powdered sugar. A few cinnamon sticks or sprigs of fresh rosemary around the edge make the plate look seasonal.
Gift giving
Pack them in a small box or a festive tin lined with parchment paper. Add a handwritten note suggesting they be served with ice cream or warm custard.
Time breakdown
Preparation
25 minutes Making the dough and filling takes about 25 minutes, less if your ingredients are measured and ready.
Cooking/Baking
15 minutes The cookies bake for about 15 minutes, until golden and soft.
Total
40 minutes A full batch is ready in 40 minutes. Measuring the ingredients the night before shortens it further.
Nutritional facts
Each cookie has approximately 180 calories, with 10 grams of sugar, 2 grams of protein and 1 gram of fiber. One or two fit easily into a holiday spread.
FAQ
Can I make these cookies ahead of time?
Yes. Make the dough a day in advance and keep it in the refrigerator. That leaves less to do on baking day. Let it come back to room temperature before baking.
How should I store leftover cookies?
Keep them in an airtight container at room temperature for up to a week. For longer storage, freeze them, well wrapped so they don’t get freezer burn.
Can I substitute pumpkin puree with something else?
Pureed sweet potato or butternut squash both work in place of the pumpkin. The flavor will shift a little, so expect a slightly different cookie.
Conclusion
These cookies are easy to make and taste like fall, whether you share them at a gathering or keep a few for yourself. Save this recipe for the next time the craving hits. Happy baking!
The Foodie Yummy Cookbook
12 reader-favorite recipes in one printable PDF. Enter your email and download it instantly.
Made it or loved it? Share this recipe
Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Thanksgiving Cookies With Pumpkin Pie Filling
Ingredients
Instructions
Preheat your oven to 350°F (175°C).
In a large bowl, cream together the butter and granulated sugar.
Add the eggs and vanilla extract, mixing well.
In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Gradually add the dry ingredients to the wet ingredients, mixing until combined.
Fold in the pumpkin puree until well incorporated.
In a separate bowl, mix together the powdered sugar and pumpkin pie spice for the filling.
Drop tablespoon-sized balls of cookie dough onto a baking sheet.
Make a small indent in the center of each cookie and fill with the pumpkin filling.
Bake for 12-15 minutes or until the edges are lightly golden.
Let cool before serving.
Notes
Store cookies in an airtight container for up to a week.
These cookies can also be frozen for longer storage.
Nutrition
| Serving Size | 1 cookie |
|---|---|
| Calories | 180 calories |
| Sugar Content | 10g |
| Sodium Content | 150mg |
| Fat Content | 8g |
| Saturated Fat Content | 5g |
| Unsaturated Fat Content | 2g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 25g |
| Fiber Content | 1g |
| Protein Content | 2g |
| Cholesterol Content | 30mg |