The Best Crumbl Pumpkin Pie Cookies Recipe
If you’re craving a cozy, fall-inspired treat that perfectly balances soft, buttery cookie dough with warm pumpkin spice flavors, then you absolutely have to try The Best Crumbl Pumpkin Pie Cookies. These irresistible cookies capture all the magic of a pumpkin pie but in a fun, handheld form that’s perfect for sharing with friends or enjoying with your favorite cup of coffee. They’re soft, slightly cakey, and filled with luscious pumpkin pie filling, making every bite a celebration of autumn’s best flavors. Trust me, once you make The Best Crumbl Pumpkin Pie Cookies at home, they’ll quickly become a favorite in your seasonal baking rotation!
Ingredients You’ll Need
Gathering the right ingredients is key to creating cookies that are both delightfully tender and bursting with spicy pumpkin flavor. Each element in this recipe works together to create the perfect balance of texture and taste—from the richness of butter to the warm spices that make pumpkin pie so comforting.
- 1 cup (2 sticks) unsalted butter, softened: This is the foundation for a tender, flavorful cookie dough.
- 1 cup granulated sugar: Adds sweetness and helps achieve a light, fluffy texture.
- 1 large egg: Binds the dough and adds moisture for softness.
- 1 teaspoon vanilla extract: Enhances the cookie’s flavor with a warm, aromatic touch.
- 2 ½ cups all-purpose flour: Gives structure to the cookies, ensuring they hold their shape perfectly.
- 2 teaspoons baking powder: Helps the cookies rise and stay soft.
- ¼ teaspoon salt: Balances sweetness and deepens flavor complexity.
- 1 cup canned pumpkin puree: The star ingredient that infuses the filling with moist, spiced goodness.
- ¼ cup brown sugar: Adds rich molasses notes to the pumpkin filling.
- 2 tablespoons granulated sugar: Sweetens the pumpkin mixture just right.
- ½ teaspoon cinnamon: A key spice for that warm, cozy pumpkin pie flavor.
- ¼ teaspoon nutmeg: Adds subtle earthiness and depth.
- ¼ teaspoon ginger: Brings a slight zing that balances the sweetness.
- ¼ teaspoon cloves: A tiny pinch elevates the pumpkin spice profile.
- ½ teaspoon vanilla extract: Rounds out the filling with sweetness and fragrance.
- ⅓ cup heavy cream: Makes the pumpkin filling luxuriously creamy and rich.
- Whipped cream: Perfect for topping your finished cookies with a light, airy touch.
- Cinnamon for garnish: Adds a beautiful visual pop and extra spiced aroma.
How to Make The Best Crumbl Pumpkin Pie Cookies
Step 1: Prepare and Preheat
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This ensures your cookies bake evenly and don’t stick, which is essential for maintaining that perfect tender texture.
Step 2: Cream Butter and Sugar
In a large bowl, cream the softened butter and granulated sugar together until the mixture becomes light and fluffy. This step incorporates air, which makes sure your cookies have that lovely, soft bite we all love in The Best Crumbl Pumpkin Pie Cookies.
Step 3: Add Egg and Vanilla
Next, beat in the egg and vanilla extract. These wet ingredients bring moisture and flavor, which help balance the dry ingredients for a smooth cookie dough.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk the all-purpose flour, baking powder, and salt together. This combination provides the structure and lift that keeps your cookies soft but well-shaped.
Step 5: Form the Dough
Gradually add the dry mixture to the wet mixture, stirring until a cohesive dough forms. This dough is the base for your cookies and should be firm enough to hold its shape but soft enough to press easily.
Step 6: Shape the Cookies
Scoop the dough into large 3-inch balls and gently flatten them on the parchment-lined baking sheet. Use the bottom of a small cup or spoon to create a shallow indent in the center of each cookie — this is where the magical pumpkin pie filling will go later.
Step 7: Bake the Cookies
Bake your dough balls for 10 to 12 minutes or until the edges are set but the centers remain soft. Then, allow the cookies to cool completely on a wire rack. Cooling is crucial so that the pumpkin filling stays perfectly creamy and doesn’t melt into the cookie.
Step 8: Cook the Pumpkin Pie Filling
In a medium saucepan over medium heat, whisk together the pumpkin puree, brown sugar, granulated sugar, cinnamon, nutmeg, ginger, and cloves. Stir in the vanilla extract and heavy cream, cooking for 2 to 3 minutes until the mixture thickens just enough to hold its shape but still feels soft and creamy. Remove from heat and let cool.
Step 9: Fill the Cookies
Spoon a generous dollop of cooled pumpkin pie filling into the indent of each cookie. Once filled, chill the cookies in the refrigerator for 15 to 20 minutes to help the filling set beautifully.
Step 10: Add the Finishing Touches
Just before serving, top each cookie with a swirl of whipped cream and a light sprinkle of cinnamon. This final flourish adds creaminess and a hint of spice, making The Best Crumbl Pumpkin Pie Cookies utterly irresistible.
How to Serve The Best Crumbl Pumpkin Pie Cookies
Garnishes
For garnish, the classic swirl of whipped cream seasoned with a dusting of cinnamon is unbeatable — it evokes the feeling of freshly baked pumpkin pie. You can also experiment with crushed pecans or a drizzle of caramel sauce to add texture and extra sweetness.
Side Dishes
Serve these cookies alongside a steaming cup of chai tea, rich coffee, or even a hot apple cider to complement the spices and warmth of the pumpkin filling. They also pair wonderfully with a scoop of vanilla ice cream for an indulgent dessert experience.
Creative Ways to Present
For a festive touch, arrange The Best Crumbl Pumpkin Pie Cookies on a rustic wooden tray lined with autumn leaves or a colorful napkin. You can also serve them stacked with layers of whipped cream or pumpkin filling in between to create a stunning cookie tower at your next gathering.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though they tend to disappear fast!), store the cookies in an airtight container in the refrigerator. They’ll stay fresh for up to 4 days, allowing you to enjoy The Best Crumbl Pumpkin Pie Cookies anytime cravings strike.
Freezing
Want to save them for later? Freeze the cookies without the whipped cream topping. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe container. They can be stored for up to 2 months and thawed overnight in the refrigerator.
Reheating
To enjoy your chilled cookies warm, pop them in a warm oven (about 300°F) for 5 minutes or until slightly heated through. Add fresh whipped cream after reheating for that perfect balance of warm and cool textures.
FAQs
Can I use fresh pumpkin instead of canned puree?
You can definitely use fresh pumpkin, but be sure to cook and puree it thoroughly first, then strain out any excess moisture. Canned pumpkin puree offers convenience and consistent moisture content, making it ideal for The Best Crumbl Pumpkin Pie Cookies.
How do I make these cookies vegan?
To make a vegan version, substitute vegan butter and use a flax egg or other egg replacer. For the whipped cream, coconut whipped cream works beautifully as a dairy-free alternative that pairs well with pumpkin flavors.
Why do the cookies need an indent?
The indent is essential to hold the luscious pumpkin pie filling so that it stays perfectly nestled in the cookie instead of spilling over. It creates that signature look and delicious pumpkin surprise in every bite.
Can I prepare the dough ahead of time?
Yes! You can make the cookie dough and store it in the refrigerator for up to 24 hours before baking. This resting time can even enhance the flavors and make the cookies slightly more tender once baked.
What makes The Best Crumbl Pumpkin Pie Cookies different from regular pumpkin cookies?
Unlike typical pumpkin cookies, The Best Crumbl Pumpkin Pie Cookies have a soft, buttery cookie base with a decadent pumpkin pie filling right in the center, topped with whipped cream and sprinkled cinnamon. This combination mimics a slice of pumpkin pie but in a unique cookie form that’s soft, creamy, and spiced to perfection.
Final Thoughts
Making The Best Crumbl Pumpkin Pie Cookies at home brings a little slice of autumn magic into your kitchen. They’re perfect for cozy nights, holiday gatherings, or any moment when you want to enjoy the comforting flavors of pumpkin pie in a delightful cookie form. I hope you give this recipe a try soon and discover just how delicious fall baking can be!
Print
The Best Crumbl Pumpkin Pie Cookies Recipe
- Total Time: 45 minutes
- Yield: 12 large cookies 1x
- Diet: Vegetarian
Description
Discover the ultimate fall treat with these Best Crumbl Pumpkin Pie Cookies, featuring soft, buttery cookies topped with a rich, spiced pumpkin pie filling and a dollop of whipped cream. Perfectly balanced spices and creamy textures make these cookies irresistible for pumpkin lovers.
Ingredients
Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
Pumpkin Pie Filling
- 1 cup canned pumpkin puree
- ¼ cup brown sugar
- 2 tablespoons granulated sugar
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon cloves
- ½ teaspoon vanilla extract
- ⅓ cup heavy cream
Topping
- Whipped cream (for garnish)
- Cinnamon (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking the cookies.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which helps create tender cookies.
- Add Egg and Vanilla: Mix in the egg and 1 teaspoon vanilla extract until fully combined, which adds moisture and flavor to the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually incorporate this into the wet ingredients until a dough forms, ensuring even mixing without overworking.
- Shape Cookies: Scoop the dough into large 3-inch balls and place them spaced on the prepared baking sheet. Flatten each slightly and use a small cup or spoon to create an indent in the center of each cookie for the filling.
- Bake Cookies: Bake for 10-12 minutes, or until the edges are set but centers remain soft. Remove from oven and let cookies cool completely on a wire rack.
- Make Pumpkin Filling: In a saucepan over medium heat, whisk together the pumpkin puree, brown sugar, granulated sugar, cinnamon, nutmeg, ginger, and cloves. Stir in vanilla extract and heavy cream, cooking for 2-3 minutes until the filling thickens slightly, then remove from heat and cool.
- Assemble Cookies: Spoon the cooled pumpkin pie filling into the center indent of each baked cookie, filling generously.
- Chill Cookies: Place the cookies in the refrigerator for 15-20 minutes to allow the filling to set firmly.
- Garnish and Serve: Before serving, top each cookie with a swirl of whipped cream and a light sprinkle of cinnamon for a festive finish.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, for the best texture and flavor control.
- Ensure the cookies are completely cooled before adding the pumpkin filling to prevent melting or soggy cookies.
- For a dairy-free option, substitute butter and heavy cream with plant-based alternatives and use coconut whipped cream.
- These cookies can be stored in an airtight container in the refrigerator for up to 3 days.
- Adjust spices to your preference for more or less warmth in the pumpkin filling.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert/Cookies
- Method: Baking and stovetop cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 45 mg
Keywords: pumpkin pie cookies, Crumbl pumpkin cookies, fall dessert, pumpkin spice cookies, soft cookies with pumpkin filling
