Go Back
+ servings

Pumpkin Pie Sugar Cookies

These giant bakery style Pumpkin Pie Sugar Cookies are filled with a pumpkin pie center. The cookie dough is mixed with pumpkin spice extract for the ultimate pumpkin sugar cookie.

Course baking, Cookies, Dessert
Cuisine American
Keyword pumpkin, sugar cookies
Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Servings 12 cookies
Calories 396 kcal
Author OatandSesame


Pumpkin Pie Filling*

  • 1/2 cup canned pumpkin puree (not pumpkin filling)
  • 2 eggs (1 whole egg + 1 egg yolk)
  • 1/4 cup pecans, finely chopped
  • 1 Tbsp maple syrup
  • 1 tsp vanilla extract
  • 3/4 tsp pumpkin pie spice (see notes for easy homemade pumpkin pie spice)

Sugar Cookie Dough

  • 1 cup butter, slightly softened
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 eggs
  • 1 tsp Rodelle Pumpkin Spice extract
  • 2 3/4 cups all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp salt

Sugar Coating


Pumpkin Pie Filling

  1. In a medium bowl, mix pumpkin puree, egg + yolk, maple syrup, pecans and spices. Place bowl in refrigerator until ready to use.

Cookie Dough

  1. Preheat oven to 350 degrees. Line your cookie sheet with parchment paper.

  2. In a mixing bowl, cream butter and sugars on medium speed using a paddle attachment until light and fluffy. Scrape the sides of the bowl down as needed.

  3. Add in the vanilla and one egg at a time and continue mixing. Once the egg is incorporated add in the second egg and continue mixing.

  4. Add in the flour, cream of tartar, baking soda, and salt. Mix on low until the flour starts to combine with the wet mixture. Scrape down the sides and turn the mixer up to medium until everything is combined.

  5. Using a large dough scoop, scoop a large dough ball about the size of a golf ball.  Roll it into a uniform ball and then make a well in the center of the cookie using your thumb.

  6. Add about 1 tsp of the pumpkin pie filling into the well. Flatten another small piece of cookie dough to create a lid. Place that on top of the well and pinch edges together to secure the filling into the center. Gently roll it into a nice round ball. Place on cookie sheet and continue with remaining dough.

  7. In a shallow bowl, add in the granulated sugar and cinnamon or pumpkin pie spice for the coating. Stir together.

  8. Place each dough ball into the sugar mixture. Roll the dough until it's completely covered.

  9. Place on baking sheet to bake sheet leaving 2 inches between each cookie. Six dough balls to a cookie sheet is a good ratio. These cookies are BIG and will spread.

  10. Bake for 14-16 minutes until the edges are a crisp golden brown. The middles will remain chewy. Bake longer if you want more of the cookie to be crispy.

  11. Let cool before removing to a rack to completely cool. Stored in an airtight container they will soften. Leave them uncovered to keep them crisp.


*A cookies technique for crispier cookies is to freeze the dough for ten minutes or longer, to draw out all the flavors and make the cookies crispier.

*You will have extra pumpkin pie filling after making these cookies. I suggest mixing it with old-fashioned oats and some almond milk, then bake it @350F for 25 minutes for a fantastic pumpkin pie baked oatmeal!

*Pumpkin Pie Spice blends are really easy to make at home which allows you to mix and match the spices to your liking! Check out my recipe here.

Nutrition Facts
Pumpkin Pie Sugar Cookies
Amount Per Serving (1 cookie)
Calories 396
* Percent Daily Values are based on a 2000 calorie diet.