A simple, sweet cookie that tastes like pumpkin pie.
introduction
These Crumbl Pumpkin Pie Cookies copy the cafe-style treat. They have a soft cookie shell and a creamy pumpkin pie filling. The cookie is mild sweet and warm with pumpkin spice. You can make them at home with easy steps and common ingredients.
why make this recipe
- You get a dessert that feels like fall.
- It is soft, creamy, and not hard to make.
- The recipe uses common pantry items.
- You can bake a small batch for family or friends.
how to make Crumbl Pumpkin Pie Cookies
Follow the steps below in order. Work with room temperature egg and softened butter for best results.
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 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.
- In a large mixing bowl, 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.
- Scoop out 9 equally sized cookie balls and place them on the prepared baking sheet, gently flattening each ball to about 1 inch thickness and creating a space for the filling.
- Bake for 8-9 minutes, then cool on the baking sheet.
- While the cookies cool, prepare the pumpkin pie filling: beat the cream cheese with brown sugar until smooth. Add pumpkin puree, cold heavy cream, white sugar, vanilla, and pumpkin pie spice. Mix until creamy. Add a drop of orange gel food coloring if you want a brighter color.
- Spoon or pipe the pumpkin filling into the center of each cooled cookie.
how to serve Crumbl Pumpkin Pie Cookies
Serve the cookies at room temperature. Place on a small plate or a cookie board. They go well with coffee, tea, or a cold glass of milk.
how to store Crumbl Pumpkin Pie Cookies
- Short term: Keep in an airtight container in the fridge for up to 3 days.
- Long term: Freeze cookies without filling for up to 2 months. Thaw, then add fresh filling before serving.
- If filled, keep refrigerated and eat within 3 days to keep the filling fresh.
tips to make Crumbl Pumpkin Pie Cookies
- Use room temperature egg and softened butter for even mixing.
- Do not overbake the cookies. They should be soft and slightly pale.
- Cool cookies fully before adding filling so it keeps shape.
- For even cookies, use a cookie scoop.
- Chill the filling slightly if it is too soft to pipe.
variation (if any)
- Add chopped pecans to the filling for crunch.
- Use a cinnamon or maple glaze instead of the pumpkin filling for a different finish.
- Swap heavy cream for whipped topping for a lighter filling.
FAQs
Q: Can I use canned pumpkin pie mix instead of pumpkin puree?
A: No. Canned pumpkin pie mix has added sugar and spices. Use plain pumpkin puree for best control of flavor.
Q: Can I make the dough ahead of time?
A: Yes. You can refrigerate dough for up to 48 hours or freeze for up to 2 months. Let it warm slightly before scooping.
Q: Can I make these gluten-free?
A: Yes. Substitute a 1:1 gluten-free flour blend. Texture may change a bit.
Q: Do I need to chill the cookies before baking?
A: The recipe works without chilling. If dough is very soft, chill 15-30 minutes to make shaping easier.
Conclusion
For the original Crumbl version and images, see the official Pumpkin Pie Cookie page: Pumpkin Pie Cookie.
Print
Crumbl Pumpkin Pie Cookies
- Total Time: 24 minutes
- Yield: 9 cookies 1x
- Diet: Vegetarian
Description
A soft cookie with creamy pumpkin pie filling, perfect for fall.
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 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
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- 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.
- Scoop out 9 equally sized cookie balls and flatten each to about 1 inch thickness, creating a space for filling.
- Bake for 8-9 minutes, then cool on the baking sheet.
- Prepare pumpkin pie filling by beating cream cheese with brown sugar until smooth, then adding pumpkin puree, cold heavy cream, white sugar, vanilla, and pumpkin pie spice until creamy. Add orange gel food coloring if desired.
- Spoon or pipe the pumpkin filling into the center of each cooled cookie.
Notes
Serve with coffee, tea, or cold milk. Store in an airtight container in the fridge.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: cookies, pumpkin pie, fall dessert