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
Scale
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
