Why Make This Recipe
Crumbl Pumpkin Pie Cookies are the perfect fall treat! They combine the flavors of pumpkin pie with the soft, chewy texture of cookies. These cookies not only taste amazing but also fill your kitchen with a lovely, warm aroma. They are great for gatherings, holiday parties, or just a cozy evening at home. Whether you’re a pumpkin pie lover or just looking for something sweet, these cookies are sure to delight everyone.
How to Make Crumbl Pumpkin Pie Cookies
Ingredients:
- 1 stick butter (softened)
- 1/3 cup oil (vegetable or canola oil)
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1 egg (at room temperature)
- 1 tsp vanilla extract
- 2 & 1/3 cup flour
- 1/4 tsp salt
- 3/4 tsp baking powder
- 3 oz cream cheese (softened)
- 1/2 cup brown sugar
- 5 oz pumpkin puree
- 2/3 cup heavy cream (cold)
- 1 tbsp white sugar
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
- Orange gel food coloring
Directions:
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
- In a large mixing bowl or stand mixer, cream the softened butter, oil, granulated sugar, and powdered sugar together until smooth.
- Add the egg and vanilla extract, and mix until well combined.
- Gradually add the flour, salt, and baking powder, mixing until combined.
- Using a large cookie scooper, scoop out 9 equally sized cookie balls and place them on the prepared baking sheet.
- Gently flatten each ball to about 1 inch in thickness. Use a 1/4 measuring cup to press down the center of each cookie, creating a space for the filling.
- Bake for 8-9 minutes, then cool on the baking sheet.
- While the cookies cool, make the pumpkin pie filling.
How to Serve Crumbl Pumpkin Pie Cookies
Crumbl Pumpkin Pie Cookies are best enjoyed fresh from the oven but also taste great at room temperature. You can serve them on a festive plate, sprinkle some powdered sugar over them, or even add a dollop of whipped cream on top for an extra treat. Pair them with a hot drink like tea or coffee for a cozy experience!
How to Store Crumbl Pumpkin Pie Cookies
To store these cookies, let them cool completely, then place them in an airtight container. They will stay fresh at room temperature for up to 3 days. For longer storage, you can keep them in the fridge for up to a week or freeze them for up to a month. Just remember to let them thaw before enjoying!
Tips to Make Crumbl Pumpkin Pie Cookies
- Make sure all your ingredients are at room temperature before starting. This helps with even mixing.
- Don’t overmix the dough; mix just until combined for the best texture.
- If you want to enhance the pumpkin flavor, you can add a bit more pumpkin pie spice.
- Experiment with different fillings or toppings, such as chocolate chips or nuts.
Variation
You can transform these cookies by adding chocolate chips or nuts to the dough for added texture. Alternatively, swap out the pumpkin puree for sweet potato puree for a different flavor profile.
FAQs
Q: Can I use homemade pumpkin puree instead of canned?
A: Yes, you can use homemade pumpkin puree! Just make sure it’s thick and not too watery.
Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough in advance and store it in the fridge for up to 24 hours before baking.
Q: How can I make these cookies gluten-free?
A: Substitute the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free.
Crumbl Pumpkin Pie Cookies
Deliciously soft and chewy cookies that bring the flavors of pumpkin pie to life, perfect for fall gatherings.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Total Time: 24 minutes
- Yield: 9 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 stick butter (softened)
- 1/3 cup vegetable or canola oil
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1 egg (at room temperature)
- 1 tsp vanilla extract
- 2 1/3 cups flour
- 1/4 tsp salt
- 3/4 tsp baking powder
- 3 oz cream cheese (softened)
- 1/2 cup brown sugar
- 5 oz pumpkin puree
- 2/3 cup heavy cream (cold)
- 1 tbsp white sugar
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
- Orange gel food coloring
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
- In a large mixing bowl or stand mixer, cream the softened butter, oil, granulated sugar, and powdered sugar together until smooth.
- Add the egg and vanilla extract, and mix until well combined.
- Gradually add the flour, salt, and baking powder, mixing until combined.
- Using a large cookie scooper, scoop out 9 equally sized cookie balls and place them on the prepared baking sheet.
- Gently flatten each ball to about 1 inch in thickness. Use a 1/4 measuring cup to press down the center of each cookie, creating a space for the filling.
- Bake for 8-9 minutes, then cool on the baking sheet.
Notes
For best results, ensure all ingredients are at room temperature before starting. Don’t overmix the dough.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: cookies, pumpkin, fall dessert, holiday baking