Pumpkin Pie Cookies with Cream Cheese Drizzle: The Cozy, Bite-Sized Fall Flex You’ll Crave All Season

You want a dessert that smacks like pumpkin pie but doesn’t require a fork or a family debate about slice sizes? These Pumpkin Pie Cookies with Cream Cheese Drizzle are your new power move. Think soft, pumpkin-spiced cookies with a pie-like chew, topped with a tangy, glossy drizzle that tastes like the best part of the cheesecake.

They’re easy, fast, and look like you hired a pastry chef with a TikTok account. Bake a batch once and watch them “mysteriously” vanish from the cooling rack.

Why You’ll Love This Recipe

• All the pumpkin pie vibes without fussing over crusts, chilling, or cracked custard.
• Soft, cakey centers with lightly crisp edges for that perfect cookie bite.
• Balanced sweetness: cozy spices meet a tangy cream cheese drizzle that keeps every bite interesting.
• One bowl (mostly) and pantry-friendly ingredients—AKA weeknight-bake approved.
• Ridiculously photogenic: ideal for parties, potlucks, and humble brags on social.

What Goes Into This Recipe – Ingredients

• Unsalted butter – 1/2 cup (113 g), softened
• Granulated sugar – 1/2 cup (100 g)
• Light brown sugar – 1/2 cup (100 g), packed
• Egg yolk – 1 large (adds richness without extra spread)
• Pure pumpkin puree – 3/4 cup (180 g); not pumpkin pie filling
• Vanilla extract – 2 teaspoons
• All-purpose flour – 2 cups (240 g)
• Baking powder – 1 teaspoon
• Baking soda – 1/2 teaspoon
• Kosher salt – 1/2 teaspoon
• Pumpkin pie spice – 1 tablespoon (or see DIY below)
• Ground cinnamon – 1 teaspoon (for extra warmth)

For the Cream Cheese Drizzle

• Cream cheese – 4 oz (113 g), softened
• Powdered sugar – 1 cup (120 g), sifted
• Vanilla extract – 1/2 teaspoon
• Milk or heavy cream – 1–2 tablespoons, to thin
• Pinch of salt – to pop the flavor

DIY Pumpkin Pie Spice (if needed)

• Cinnamon – 2 teaspoons
• Ginger – 1 teaspoon
• Nutmeg – 1/2 teaspoon
• Allspice – 1/2 teaspoon
• Cloves – 1/4 teaspoon

Instructions

1. Preheat and prep: Heat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
2. Cream the butter and sugars: In a large bowl, beat softened butter with granulated and brown sugars until light and fluffy, about 2–3 minutes.

   This sets you up for tender cookies.

3. Add wet ingredients: Mix in egg yolk and vanilla. Then add pumpkin puree and beat until smooth. The batter may look slightly curdled—normal and fine.
4. Whisk dry ingredients: In a separate bowl, whisk flour, baking powder, baking soda, salt, pumpkin pie spice, and extra cinnamon.
5. Combine: Add dry ingredients to the wet and mix just until no streaks remain.

   Don’t overmix unless you enjoy tough cookies (you don’t).

6. Scoop: Using a 1.5-tablespoon cookie scoop, portion dough onto prepared sheets, spacing about 2 inches apart. For a more “pie-like” look, gently flatten tops with a damp fingertip.
7. Bake: 10–12 minutes, until edges are set and centers look slightly puffy and matte. They’ll continue to set as they cool.
8. Cool: Rest on the sheet for 5 minutes, then transfer to a wire rack.

   Let them cool fully before drizzling (resist the urge—big ask, I know).

9. Make the drizzle: Beat cream cheese until smooth. Add powdered sugar, vanilla, and a pinch of salt; beat again. Stream in milk/cream 1 teaspoon at a time until it’s pourable but thick enough to hold lines.
10. Decorate: Spoon drizzle into a small zip-top bag and snip a tiny corner, or use a piping bag.

    Zigzag, spiral, or crisscross like you mean it.

11. Set and serve: Let the drizzle set 15–20 minutes, then serve. Or don’t wait—no judgment.

Storage Tips

• Room temp: Undrizzled cookies keep in an airtight container for 3 days. Once drizzled, store at room temp up to 24 hours.
• Refrigerator: Drizzled cookies last 4–5 days in a sealed container.

  Layer with parchment to prevent sticking.

• Freezer: Freeze baked, undrizzled cookies up to 2 months. Thaw at room temp, then drizzle fresh for best texture.
• Make-ahead dough: Chill the dough up to 48 hours. Let sit 15 minutes before scooping to ease the scoop struggle.

Benefits of This Recipe

• Lower effort, big payoff: Classic pumpkin pie flavor without blind-baking or custard drama.
• Kid- and crowd-friendly: Handheld and shareable, so no slicing logistics at parties.
• Flavor balance: Sweet-spiced cookie + tangy drizzle = no sugar fatigue, IMO.
• Customizable: Easy to tweak spices, sweetness, or toppings for your vibe.
• Foolproof texture: Soft, tender crumb thanks to pumpkin moisture and yolk richness.

Pitfalls to Watch Out For

• Using pumpkin pie filling: It’s pre-sweetened and spiced; your cookies will go rogue.

  Use pure pumpkin puree.

• Overmixing: Overworking flour = tough cookies. Mix until just combined and step away.
• Too much moisture: If your puree is watery, blot it lightly with paper towels to avoid gummy cookies.
• Overbaking: Pull them when centers look set but soft. Dry pumpkin cookies are a bummer.
• Runny drizzle: Add powdered sugar to thicken, a teaspoon at a time.

  You want ribbons, not puddles.

Alternatives

• Gluten-free: Use a 1:1 gluten-free baking flour with xanthan gum. Add 1–2 teaspoons extra milk if dough feels stiff.
• Dairy-free: Swap butter for vegan butter and use dairy-free cream cheese and milk in the drizzle.
• Maple twist: Replace 2 tablespoons granulated sugar with pure maple syrup; add 1–2 tablespoons flour to compensate.
• Nutty crunch: Fold in 1/2 cup chopped toasted pecans or walnuts.
• Spice bomb: Add 1/4 teaspoon black pepper or cardamom for a grown-up kick. FYI, it’s subtle but memorable.
• Cheesecake center: Skip drizzle and pipe a small dollop of sweetened cream cheese onto each dough ball; top with a pinch of sugar and bake.

FAQ

Can I use coconut sugar instead of brown sugar?

Yes, you can substitute coconut sugar 1:1 for brown sugar.

Expect slightly less moisture and a deeper caramel note. If the dough feels dry, add 1–2 teaspoons milk.

Do I need to chill the dough?

No chill is required, but chilling 30–45 minutes can help get slightly thicker cookies and more concentrated spice flavor. It’s optional but nice if you want extra oomph.

How do I keep the cookies soft for days?

Store with a slice of bread or a couple of marshmallows in the container to maintain moisture.

Also, don’t overbake—soft in the center out of the oven means soft tomorrow.

Can I make them smaller or larger?

Absolutely. For mini cookies, use a 1-tablespoon scoop and bake 8–9 minutes. For larger, 2-tablespoon scoops bake 12–13 minutes.

Watch for set edges and soft centers.

What if I don’t have pumpkin pie spice?

Use the DIY blend above, or at minimum, cinnamon plus a pinch of ginger and nutmeg. Cloves and allspice add that true “pie” profile, but you’ll still get great results without them.

Is the drizzle safe at room temperature?

Yes for short windows. The small amount of dairy and sugar ratio make it fine for about a day at room temp.

For longer storage, refrigerate to be safe.

How do I make the drizzle super smooth?

Start with room-temperature cream cheese, sift the powdered sugar, and add milk slowly. Beat until glossy. If lumps persist, warm the bowl slightly over hot water and whisk.

Can I add chocolate chips?

Go for it.

Use 1/2 to 3/4 cup mini chocolate chips. Dark chocolate pairs surprisingly well with the spices.

Wrapping Up

These Pumpkin Pie Cookies with Cream Cheese Drizzle deliver the comfort of a holiday pie in a casual, cookie-sized package—fast, festive, and dangerously snackable. You get warm spices, a plush crumb, and a tangy finish that makes each bite pop.

Bake them for a cozy night in, your office hero moment, or the annual Friendsgiving flex. Just a warning: once they hit the table, “save me one” may not be a realistic request.