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Mini Pumpkin Pie Cookies

Updated November 1, 2023

Make it mini! This is Marley Braunlich’s baking mantra. Her adoration for all things bite-sized and pumpkin pie flavored was the inspiration for her Mini Pumpkin Pie Cookies recipe, a creative take on Betty’s classic Pumpkin Pie Sugar Cookies.

A mini muffin tin is the key to these cutie-sized cookies. Using Betty’s Pumpkin Pie Sugar Cookies recipe as her base, Marley starts by adding a touch more pumpkin spice to the batter  for an extra dash of fall flavor. Once baked, she swaps the cream cheese frosting for her homemade pumpkin spice whipped cream.


The pumpkin spice topping perfectly balances the sweetness of the cookie filling while adding a fresh new touch to these decadent bites. Though smaller in size, these petite treats pack a wonderful creamy crunch!

With the adorable, bite-sized look and quintessential whipped-cream dollop, Marley takes Thanksgiving pumpkin pie to new (or shall we say, mini) heights! Her dessert just might be the perfect bite to serve with your after-dinner coffee and tea.

Ready to get baking? Give this recipe a go and let us know how it turns out—leave a comment or ask us a question below! And if you’re ready for more dessert inspiration, check out what our other Makers are baking up this month.

Marley’s Tips

  • To avoid sticking, be sure to grease your muffin tin or insert small muffin liners before adding the cookie dough and pie filling.
  • Use a small cookie scoop to portion the dough into the mini muffin tins, making sure to press the dough evenly into the bottom of each muffin cup and slightly up the sides.
  • Use a piping bag or small spoon to add the dollop of whipped cream on top of each cookie prior to serving, or refrigerate cookies topped with whipped cream until ready to serve.

Get the Recipe

Learn more about what makes Marley a Betty Crocker Maker.