Crumbl Pumpkin Pie Cookies Recipe
Ingredients:
For the Cookie Base:
- 1 stick butter, softened
- ⅓ cup vegetable or canola oil
- ½ cup granulated sugar
- ¼ cup powdered sugar
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- 2 & ⅓ cups all-purpose flour
- ¼ teaspoon salt
- ¾ teaspoon baking powder
For the Pumpkin Pie Filling:
- 3 oz cream cheese, softened
- ½ cup brown sugar
- 5 oz pumpkin puree
- ⅔ cup heavy cream, cold
- 1 tablespoon white sugar
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- Orange gel food coloring (optional)
Instructions:
1. Prepare the Cookie Dough:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl or stand mixer, cream together the softened butter, oil, granulated sugar, and powdered sugar until the mixture is light and fluffy.
- Add the egg and vanilla extract, and mix until well combined.
- Gradually add the flour, salt, and baking powder to the wet ingredients, mixing just until everything is combined.
2. Shape the Cookies:
- Using a large cookie scoop, scoop out 9 equal-sized balls of dough and place them on the prepared baking sheet.
- Gently flatten each ball of dough to about 1-inch thickness.
- Using a ¼ measuring cup, press down in the center of each cookie to create a well for the pumpkin pie filling.
3. Bake the Cookies:
- Bake the cookies in the preheated oven for 8-9 minutes, or until the edges are lightly golden.
- Once baked, allow the cookies to cool on the baking sheet before adding the filling.
4. Make the Pumpkin Pie Filling:
- In a separate bowl, beat together the softened cream cheese, brown sugar, pumpkin puree, cold heavy cream, white sugar, vanilla extract, and pumpkin pie spice until smooth.
- Add a few drops of orange gel food coloring if you’d like the filling to have a vibrant pumpkin-like hue (this step is optional).
5. Fill the Cookies:
- Once the cookies have fully cooled, spoon or pipe the pumpkin pie filling into the wells of each cookie.
- Serve immediately or store the cookies in an airtight container in the refrigerator.
Recipe Details:
- Prep Time: 20 minutes
- Cooking Time: 9 minutes
- Total Time: 29 minutes
- Calories: 280 kcal per cookie
- Servings: 9 cookies
Tips for Perfect Crumbl Pumpkin Pie Cookies:
- Room Temperature Ingredients: Make sure your butter and egg are at room temperature before mixing. This helps the dough come together smoothly.
- Don’t Overbake: These cookies should remain soft, so be sure to take them out of the oven as soon as the edges start to turn golden brown.
- Chill Before Serving: If you like your pumpkin pie chilled, pop the cookies in the fridge for a few hours before serving for an extra cool and refreshing dessert.
Conclusion:
These Crumbl Pumpkin Pie Cookies combine the best of both worlds—soft, buttery cookies and rich, creamy pumpkin pie filling. Perfect for fall, these cookies are a delightful way to enjoy pumpkin pie flavors in a fun and shareable form. Whether you’re baking for yourself, family, or friends, these cookies are bound to become a seasonal favorite!
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Crumbl Pumpkin Pie Cookies
- Total Time: 29 minutes
- Yield: 9 1x
Description
These Crumbl Pumpkin Pie Cookies are a perfect combination of soft cookie and creamy pumpkin pie filling, making them an irresistible fall treat. The buttery cookie base with a hint of sweetness pairs beautifully with the rich and smooth pumpkin cream filling, flavored with classic autumn spices like cinnamon, nutmeg, and cloves. Whether you’re a fan of pumpkin pie or simply enjoy soft, melt-in-your-mouth cookies, this recipe offers the best of both worlds.
Ingredients
For the Cookie Base:
1 stick butter, softened
⅓ cup vegetable or canola oil
½ cup granulated sugar
¼ cup powdered sugar
1 egg, at room temperature
1 teaspoon vanilla extract
2 & ⅓ cup flour
¼ teaspoon salt
¾ teaspoon baking powder
For the Pumpkin Pie Filling:
3 oz cream cheese, softened
½ cup brown sugar
5 oz pumpkin puree
⅔ cup heavy cream, cold
1 tablespoon white sugar
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
Orange gel food coloring (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl or stand mixer, cream the softened butter, oil, granulated sugar, and powdered sugar until light and fluffy.
Add the egg and vanilla extract, mixing until well combined.
Gradually add the flour, salt, and baking powder to the wet ingredients, mixing until just combined.
Using a large cookie scoop, scoop out 9 equal-sized balls of dough and place them on the prepared baking sheet. Gently flatten each ball to about 1-inch thickness.
Using a ¼ measuring cup, press down in the center of each cookie to create a well for the pumpkin pie filling.
Bake the cookies for 8-9 minutes until the edges are lightly golden. Allow the cookies to cool on the baking sheet.
For the filling, in a separate bowl, beat together the softened cream cheese, brown sugar, pumpkin puree, cold heavy cream, white sugar, vanilla extract, pumpkin pie spice, and a few drops of orange gel food coloring (optional) until smooth.
Once the cookies are cooled, spoon or pipe the pumpkin pie filling into the wells of each cookie.
Serve immediately or store in an airtight container in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 9 minutes
Nutrition
- Calories: 280