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Small Batch Pumpkin Cookies

Pumpkin 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.

a sugar cookie topped with orange pumpkin filling and a scoop of whipped cream.

If you're looking for a fun little dessert to enjoy this fall, you might like to consider making a small batch of these adorable pumpkin cookies.

These soft sugar cookies are topped with a quick and easy to make cream cheese and pumpkin "frosting" and they look just like mini pumpkin pies!

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These delightful little desserts are treat any time of the year, especially at Thanksgiving.

Why I Love This Recipe

  • The pumpkin 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 cookies recipe is the perfect recipe to use if you have leftover canned pumpkin.
  • These cookies are so festive!
  • If you've got little helpers in the kitchen during the holidays, making pumpkin 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.

You can browse through the other ways I love to use leftover pumpkin below.

RELATED: The Best Cookie Recipes For One

Tray of pumpkin cookies topped with orange frosting and a dollop of white icing on cooling on a rack.

Ingredient Notes

See recipe box below for full ingredient list, ingredient amounts and full recipe instructions.

  • Flour: Use all-purpose or plain flour.
  • Baking powder: Helps the cookies rise.
  • Salt, sugar and vanilla extract: For flavor.
  • Butter: I use salted butter.
  • Egg: Use 1 large egg which helps to create structure and stability.
  • Cream cheese, pumpkin puree, ground cinnamon, ginger, and cloves: These ingredients, in addition to a small amount of sugar are used for the frosting.

Note: If you'd like these pumpkin cookies to look like mini pumpkin pies, use a small amount of whipped cream as a topping.

How To Make This Recipe

Make the cookie dough:

  • Mix together the flour, baking powder and salt in a medium-sized mixing bowl.
  • In a separate bowl, mix together the softened butter, sugar, vanilla and the egg.
  • Stir 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.

Make the cookies:

  • When you are ready to bake the pumpkin 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.
two photos showing how to roll and shape cookies
  • 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.
cookies shaped like pie crusts on a baking sheet.

Make the topping:

  • After the sugar cookies have baked and cooled, whisk together the ingredients for the pumpkin pie topping and spread it over the tops of the sugar cookies.
  • Top each cookie with whipped cream.
two pictures of cookies that look like pumpkin pies. One has a dollop of whipped cream on top and the other does not.

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.

RELATED: 15 Easy Dessert Recipes For One

Expert Tips

  • Chilling the cookie dough is essential. The colder the dough, the less the cookies will over-spread.
  • You can easily double the recipe, if you'd like to make more cookies.
  • 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.

Frequently Asked Questions

Do these cookies need to be refrigerated?

Yes, if they are frosted with the cream cheese frosting they do need to be kept in the refrigerator. If they are not frosted, they keep well when stored in an airtight container at room temperature.

Can the dough be made ahead of time?

You can make the dough 3-4 days before you want to bake the cookies and keep it in the refrigerator until you are ready to use the dough.

Can these decorated with frosting instead of the pumpkin cream?

Yes, they can. Use this frosted sugar cookie recipe - https://onedishkitchen.com/sugar-cookie-recipe/

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.

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:

For information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.

For examples of the dishes used at One Dish Kitchen, please visit our Store page.

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Pumpkin Pie Sugar Cookie with whipped topping glass plate

Small Batch Pumpkin Cookies

Prep Time: 10 minutes
Cook Time: 10 minutes
1 hour
Total Time: 1 hour 20 minutes
Course: Dessert
Cuisine: Dessert
Keywords: cookies, pumpkin cookies, pumpkin dessert, sugar cookies
Servings: 6 cookies
Calories: 206kcal
Author: Joanie Zisk

Ingredients

  • 1 cup all purpose flour
  • 1 1/8 teaspoons baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons salted 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

Instructions

  • 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.
    flattening out cookie dough on a baking sheet with the palm of a hand.
  • Using the tines of a fork, press gently around the edges of the flattened cookie dough so that it resembles a pie crust.
    four pieces of cookie dough on a baking sheet.
  • 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.
    five pumpkin pie cookies on baking sheet

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.

Notes

Expert Tips
  • Chilling the cookie dough is essential. The colder the dough, the less the cookies will over-spread.
  • You can easily double the recipe, if you'd like to make more cookies.
  • 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.

Nutrition

Serving: 1serving | Calories: 206kcal | Carbohydrates: 32g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 81mg | Sodium: 201mg | Potassium: 156mg | Fiber: 1g | Sugar: 18g | Vitamin A: 2389IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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About The Author

2 thoughts on “Small Batch Pumpkin Cookies”

  1. These are great ideas. I wish pumpkin came in a reusable container/box rather than a can. It seems so wasteful and I never know what to do with the leftovers.

    1. Hi Janet, Thank you. I agree that a reusable container would be a great idea! Canned pureed pumpkin can be frozen, I sometimes use my ice cube tray to freeze the pumpkin puree. Also, be sure to check out our other small batch and single serving pumpkin recipes for other ways to use up the remaining pumpkin. Have a wonderful weekend.

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