These 3-Ingredient Pumpkin Pie Cookies Are Mouthwateringly Delicious

Pumpkin pie cookies, made with just three ingredients, sit on a white countertop surrounded by pumpkins.
image source: brooke mclay

For whatever reason, pumpkin is one of those foods that divide the world into two distinct camps: pumpkin lovers and pumpkin haters. Personally, I come from a house of pumpkin lovers. The sort of people who count down to pumpkin spice season with a paper chain, and make batches of frosted pumpkin chocolate chip cookies with reckless abandon. Oh, the pumpkin, it is good.

Of all the pumpkin-flavored treats out there though, the pumpkin pie is my absolute fave. So much so, in fact, that I’ve been known to purchase an XXL pie from the local grocery warehouse, slice it into 16 giant pieces, and eat half of them for lunch before the kids can get home from school. (Oops.)

Pumpkin + pie crust + whipped cream = absolutely perfection.

But, the time it takes to bake an entire pie (or jog down to the store for a giant pre-made one) is too much time for this mama. Call me lazy or just busy or whatever you want, but pie baking feels like an all day project, and ain’t nobody got time for that.

Enter, these yummy 3-Ingredient Pumpkin Pie Cookies. These little treats are so clever, easy to make and deliciously satisfying, you could make them every day. (Seriously!)

The only basics you need are pie crust, pumpkin pie mix, and optional whipped topping. Keep in mind, the pumpkin pie mix is a can that can usually be found near the pumpkin puree in most grocery stores. But look for the label that indicates it’s also been mixed with spices and sugar. This little can is the secret to these splendidly easy cookies.

Image source: Brooke McLay
Image source: Brooke McLay

With a large mason jar ring (4-5” biscuit cutter), cut a refrigerated pizza crust into rounds. I was able to get 7 rounds out of a single circle of dough.

Image source: Brooke McLay
Image source: Brooke McLay

Then crimp the edges up. This creates an adorable, decorative look for your cookies. It also makes a little “well” to keep the pumpkin pie mix from oozing out the edges.

Image source: Brooke McLay
Image source: Brooke McLay

Now spoon pumpkin pie mix into the center of your cookies. You can see in the photo about how much I put in our cookies. I totally could have doubled that and been happy with the results. Because the pie mix contains sugar, the filling will firm up and shrink as it cooks. So spoon generous spoonfuls here and get your pumpkin on.

Image source: Brooke McLay
Image source: Brooke McLay

Time to bake your cookies! Cook them until the edges turn golden brown. Then remove from the oven and marvel at your pastries. Your cookies are ready!

Image Source: Brooke McLay
Image Source: Brooke McLay

Enjoy them hot out of the oven, or cool them and pipe a small amount of whipped cream or buttercream in the center of your cookies. If you’re enjoying the cookies right away, whipped cream is a-ok. But, if you plan to tote your treats to a party or bake sale, pipe on some buttercream. If you’re feeling really fancy, sprinkle with a smidgen of cinnamon before sharing.

Image Source: Brooke McLay
Image Source: Brooke McLay

Today my tweens came home from school, took a gander at a fresh-baked plate of pie cookies and rushed to the kitchen table. Mouths full of crumbs and pumpkin, my son gave me a hearty thumbs up. Now that right there’s what I call pumpkin perfection.

Image Source: Brooke McLay
Image Source: Brooke McLay

Pumpkin Pie Cookies

Makes: 7 cookies
Prep Time: 10 minutes
Total Time: 25 minutes


  • 1 round refrigerated pie crust
  • 1 3/4 cup pumpkin pie mix
  • 1/2 cup whipped topping or buttercream (optional)
  • 1/2 teaspoon ground cinnamon (optional)


  1. Preheat oven to 400 F.
  2. Line a large baking sheet with parchment paper.
  3. Unroll the pie crust dough, cutting it into seven 4-5” circles.
  4. Crimp the edges of each round. Simply push your thumb from one hand between the thumb and index finger of the opposite. Repeat all the way around, until the entire outer edge is fluted.
  5. Spoon 1/4 cup of pumpkin pie mix in the center of each round, spreading the puree all the way to the crimped edges.
  6. Bake for 10-15 minutes, or until the crust begins to turn golden brown.
  7. Enjoy warm or cool completely before piping with whipped topping. Garnish with cinnamon, if desired.

Note: Make even more delicious Pie Cookies with any of your favorites flavors of pre-made pie filling. Swap out the pumpkin and spoon apple, cherry, or blueberry pie filling into the center of your cookies. Bake as directed and enjoy! A fun way to make a whole bushel of delicious little pie-inspired treats!

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