Pumpkin Pie Sugar Cookies Recipe – these soft sugar cookies look just like mini pumpkin pies! A fun recipe for the holidays. Easy to make sugar cookies topped with an sweet, egg free pumpkin topping. An absolutely delicious small batch cookie recipe.
If you’re looking for a fun little dessert to serve for Thanksgiving, you might like to consider making a small batch of these adorable mini pumpkin pie sugar cookies. These soft sugar cookies are topped with a quick and easy to make cream cheese and pumpkin “frosting”.
These delightful little desserts are treat any time of the year, certainly not just for Thanksgiving.
The sugar cookies are made with a scaled down sugar cookie recipe that I’ve used for many years. The recipe will yield about 5-6 cookies.
This pumpkin pie sugar cookies recipe is the perfect recipe to use if you have leftover canned pumpkin. You can browse through the other ways I love to use leftover pumpkin below.
If you’ve got little helpers in the kitchen during the holidays, making Pumpkin Pie Sugar Cookies can be a fun recipe to make together. Kids love rolling the sugar cookie dough into balls, flattening them with their hands, and making little ridges around the cookie dough with a fork.
How To Make Sugar Cookies
For these Pumpkin Pie Sugar Cookies, begin by mixing together the dry ingredients in a medium-sized bowl. You will need:
- baking powder
In a separate bowl, mix together:
- softened butter
- vanilla extract
- 1 egg
Mix the wet ingredients into the dry ingredients. When the cookie dough has been thoroughly mixed. Cover the bowl and place the bowl in the refrigerator to chill for 1 hour.
Pumpkin Pie Sugar Cookies
When you are ready to bake the sugar cookies, scoop about a quarter cup of cookie dough and roll it into a ball.
Flatten the ball slightly and place the dough on a baking sheet lined with either silpat or parchment paper.
Lightly press down on the cookie dough with the tines of a fork to make the “pumpkin pie” crust ridges.
Space the cookies about 2-3 inches apart and bake in a 350 degree F (177 degrees C) oven for 8-10 minutes.
While the cookies are baking, make the pumpkin pie topping. You will need:
- cream cheese
- pumpkin puree
- ground cinnamon
- ground ginger
- pinch of cloves
After the sugar cookies have baked and cooled, whisk together the pumpkin pie topping and spread over the tops of the sugar cookies.
Top with whipped cream.
Pumpkin Pie Sugar Cookies are best kept in the refrigerator until you are ready to enjoy them. This small batch recipe make 5-6 large cookies.
What To Do With Leftover Canned Pumpkin Puree
We have many single serving and small batch pumpkin recipes here at One Dish Kitchen and most of these recipes call for using a small amount of pumpkin puree.
Specifically, these Pumpkin Pie Sugar Cookies will need 4 ounces of pumpkin puree. Consider using the rest of the pumpkin puree in any of these pumpkin recipes:
- Small Batch Pumpkin Bars
- Pumpkin Coffee Cake With Streusel Topping For One
- Pumpkin Pie For One
- Small Batch Pumpkin Spice Granola
- No Bake Pumpkin Cheesecake For One
Recipe Notes: For the pumpkin cookie topping, adjust the amount of pumpkin and sugar you use to suit your tastes. If you’d like the topping to be sweeter, add a bit more sugar. If you would like a stronger pumpkin flavor, add more pumpkin puree.
I added a few drops of orange food coloring to the pumpkin topping to get a deeper orange color.
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Pumpkin Pie Sugar Cookies Recipe
- 1 cup all purpose flour
- 1 1/8 teaspoons baking powder
- 1/4 teaspoon salt
- 6 tablespoons butter , softened
- 6 tablespoons sugar
- 1 1/2 teaspoons vanilla extract
- 1 large egg
FOR THE PUMPKIN PIE TOPPING
- 4 ounces cream cheese , softened
- 1/4 cup pumpkin puree
- 3 tablespoons sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- pinch ground cloves
FOR THE WHIPPED CREAM
- 1/4 cup heavy cream
- 1/2 teaspoon sugar
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium sized bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate medium sized bowl, mix together the butter and sugar with an electric mixer for 2 minutes.
- Beat in the vanilla and the egg.
- With the mixer on low speed, slowly add the wet ingredients to the dry ingredients, mixing just until incorporated. Cover the dough and chill in the refrigerator for 1 hour.
- When you are ready to bake the cookies, heat the oven to 350 degree F (177 degrees C). Scoop up a quarter cup of the dough and roll it into a ball. Flatten the ball slightly and place on the prepared baking sheet. Repeat with the remaining dough and space the cookies at least 2 inches apart.
- Using the tines of a fork, press gently around the edges of the flattened cookie dough so that it resembles a pie crust.
- Bake 8-10 minutes. Do not overbake. The edges should be very slightly browned. Let cool on baking sheet for 2 minutes, then transfer the cookies to a cookie rack to cool completely.
TO MAKE THE PUMPKIN PIE TOPPING
- In a small bowl, mix together the cream cheese, pumpkin puree, sugar, and spices with an electric mixer. Spoon the pumpkin topping over the cooled cookies and spread over the tops.
TO MAKE THE WHIPPED CREAM
- With an electric mixer, whisk the cream and the sugar together until the cream thickens. Top the cookies with a spoonful of whipped cream.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionists’ advice.
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