Print

Crumbl Pumpkin Pie Cookies

Crumbl Pumpkin Pie Cookies - featured image
Print Recipe

These Crumbl Pumpkin Pie Cookies combine a buttery, soft cookie base with a creamy pumpkin pie filling, making them the ultimate easy fall baking treat. Perfect for festive gatherings or cozy nights in, they deliver all the flavors of pumpkin pie in a hand-held cookie.

Ingredients

Scale
  • 2 cups all-purpose flour (240g)
  • 1/2 cup unsalted butter, softened (113g)
  • 3/4 cup granulated sugar (150g)
  • 1/4 cup brown sugar (50g)
  • 1 large egg, room temperature
  • 1 1/2 teaspoons pure vanilla extract (7ml)
  • 1 teaspoon baking powder (5g)
  • 1/2 teaspoon baking soda (2g)
  • 1/4 teaspoon salt (1g)
  • 1/2 teaspoon ground cinnamon (1g)
  • 1 cup pumpkin puree (not pumpkin pie filling, 240g)
  • 4 ounces cream cheese, softened (113g)
  • 1/2 cup powdered sugar (60g)
  • 2 tablespoons heavy cream (30ml)
  • 1/2 teaspoon ground cinnamon (1g)
  • 1/4 teaspoon ground nutmeg (0.5g)
  • 1/8 teaspoon ground ginger (0.25g, optional)
  • Pinch of salt
  • Whipped cream (optional, for topping)
  • Extra ground cinnamon or pumpkin pie spice (optional, for dusting)
  • Crushed graham crackers or cookie crumbs (optional, for texture)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  3. In another bowl, using a hand mixer or stand mixer, beat butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
  4. Beat in egg and vanilla extract until fully combined.
  5. Gradually add dry ingredients to wet mixture, beating on low until just combined. Do not overmix.
  6. Using a cookie scoop, portion dough into 2-tablespoon balls (about 35g each). Roll gently and place 2 inches apart on the prepared baking sheet.
  7. Gently press the center of each cookie ball with your thumb or the back of a spoon to create a well.
  8. Bake for 10-12 minutes, until edges are lightly golden and centers are set but still soft.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Cool completely before filling (about 20 minutes).
  10. In a clean bowl, beat together pumpkin puree, cream cheese, powdered sugar, heavy cream, cinnamon, nutmeg, ginger, and a pinch of salt until fluffy and smooth (2-3 minutes). If too thick, add a splash more cream.
  11. Spoon pumpkin filling into a piping bag fitted with a large round tip. Pipe a generous swirl into each cooled cookie well.
  12. Garnish with whipped cream, a dusting of cinnamon, or crushed graham crackers if desired.

Notes

Chill the dough for 20 minutes before baking to prevent overspreading. Do not fill cookies while warm to avoid melting the filling. For gluten-free or dairy-free adaptations, use a 1:1 gluten-free flour blend and plant-based butter/cream cheese. Filling can be made while cookies bake to save time. Store cookies in an airtight container in the fridge for up to 5 days; freeze unfilled cookies for up to 2 months.

Nutrition

Keywords: pumpkin pie cookies, Crumbl copycat, fall dessert, pumpkin spice, easy baking, Thanksgiving cookies, autumn treats

Find it online: https://blairrecipes.com/crumbl-pumpkin-pie-cookies-recipe-easy-fall-baking-treats/