Apple Pie Cookies

What are Apple Pie Cookies?

Apple Pie Cookies are the perfect fusion of a soft sugar cookie and the cozy, spiced filling of classic apple pie. These two-bite delights bring all the warmth and nostalgia of a traditional dessert — but in a fun, modern, and portable format. Instead of rolling out pie dough and baking a full pie, you get buttery cookie cups filled with juicy apples simmered in cinnamon, brown sugar, and butter.

These cookies are structured with a sugar cookie base pressed into a cup shape, which holds a generous spoonful of thick, glossy apple filling. Each cookie is tender at the edges, gooey in the middle, and full of autumn flavor. Think snickerdoodle texture with apple pie soul. They’re perfect for parties, bake sales, Thanksgiving dessert platters, or simply as a personal treat to celebrate the season.

What makes these stand out isn’t just the spiced apple topping — it’s how the whole dessert mimics apple pie without requiring a rolling pin, lattice crust, or pie tin. This is fall baking made simple, without compromising on taste or comfort.

What is Pumpkin Pie Spice?

Pumpkin pie spice is a fall-favorite spice blend that typically contains cinnamon, nutmeg, ginger, and cloves. It’s commonly used in pumpkin desserts, but its warming, aromatic flavor complements a wide range of fall dishes — especially anything involving apples.

In this recipe, pumpkin pie spice appears in both the filling and the cookie base. It works alongside cinnamon and nutmeg to bring out the natural sweetness of the apples while infusing the dough with warm, cozy notes. If you don’t have a premade blend, you can make a quick version using 1 tablespoon cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon nutmeg, and a pinch of ground cloves.

The result is a layered flavor experience: sweet and spicy, deep and rich — the kind of taste that makes you want to reach for a second (and a third) cookie.

How to Make Apple Pie Cookies

Step 1: Make the Cornstarch Slurry

Start by preparing a slurry that will thicken the filling. In a small bowl, mix ¼ cup of cold water with ½ tablespoon cornstarch until it becomes a cloudy paste. Set it aside while you prepare the apples.

Step 2: Cook the Apple Pie Filling

Peel and finely dice one large honeycrisp apple. In a medium saucepan, combine the chopped apple, 3 tablespoons of brown sugar, 2 tablespoons of butter, 1 tablespoon lemon juice, and ¼ teaspoon of pumpkin pie spice. Stir the mixture together and place the saucepan over medium heat.

Cook the mixture until the butter melts and the apples start to soften. Once bubbling, stir in the cornstarch slurry. Continue cooking for another 5–10 minutes until the filling thickens and becomes glossy. Set it aside to cool before assembling the cookies.

Step 3: Prepare the Cookie Dough

In a large bowl, cream together ½ cup softened butter, ½ cup granulated sugar, and ¼ cup brown sugar until light and fluffy. Add in 1 egg and 1 teaspoon vanilla extract and beat until smooth.

In a separate bowl, whisk together 1½ cups plus 1 tablespoon of all-purpose flour, 1 teaspoon pumpkin pie spice, ½ teaspoon baking powder, and ¼ teaspoon salt. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.

Step 4: Chill the Dough

Cover the dough with plastic wrap and refrigerate it for at least 30 minutes (up to 1 hour). Chilling makes the dough easier to shape and helps prevent spreading during baking. You can also chill the dough overnight if prepping in advance.

Step 5: Preheat and Roll

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Remove the chilled dough and portion it using a cookie scoop or tablespoon (about 1½ tablespoon per cookie).

Roll each dough ball between your palms until smooth. Dip each one in a small bowl of sugar (using the extra 2 tablespoons from the ingredients), then place them evenly spaced on the baking sheet.

Step 6: Make the Cookie Cups

Use your thumb or the back of a measuring spoon to press a deep well into the center of each dough ball. Make sure the well is deep enough to hold the filling without spilling over.

Spoon about 1 tablespoon of the cooled apple filling into the center of each cookie. Try not to overflow the wells — the filling will spread a little as it bakes.

Step 7: Bake and Cool

Bake the cookies for 14 to 16 minutes, or until the edges are golden and the centers are set but still soft. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack.

The cookies will firm up as they cool but stay gooey in the center. The contrast between the soft cookie base and the spiced apple topping is what makes them so irresistible.

Tips & Troubleshooting

• Use the right apples: Honeycrisp is ideal for its balance of sweetness and firmness. Avoid mealy apples like Red Delicious.
• Don’t skip the slurry: The cornstarch thickens the apple mixture, keeping it from leaking into the cookie base.
• Deepen your wells: A shallow indent won’t hold the filling properly. Press firmly before baking.
• Chill the dough: Cold dough holds its shape better and leads to thicker, more tender cookies.
• Storage: Store in an airtight container at room temperature for up to 2 days. Reheat slightly before serving.

Enjoy!

Apple Pie Cookies offer the comfort of homemade pie in a soft, chewy cookie form. With gooey cinnamon-apple centers and warm spice in every bite, they’re the perfect treat for fall and beyond. Whether you’re baking for the holidays or just because, these cookies are guaranteed to satisfy.

Pair them with hot cider, serve with a scoop of vanilla ice cream, or enjoy with coffee for the ultimate dessert-meets-breakfast experience. However you serve them — they won’t last long.