Why You’ll Love This Recipe
- Perfect for fall and Thanksgiving gatherings
- A delicious combination of soft cookie and creamy pumpkin filling
- Easier to make than a traditional pumpkin pie
- Great for sharing or gifting
- Can be customized with different toppings
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Butter
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt
- Pumpkin puree
- Sweetened condensed milk
- Pumpkin pie spice
- Whipped cream (for topping)
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla extract, mixing until combined.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add this to the wet ingredients, mixing until a dough forms.
- Scoop dough onto the prepared baking sheet, shaping each into a round cookie. Create a small indent in the center for the filling.
- Bake for 10-12 minutes, then allow cookies to cool completely.
- While the cookies cool, prepare the pumpkin filling by mixing pumpkin puree, sweetened condensed milk, and pumpkin pie spice until smooth.
- Spoon the pumpkin mixture into the center of each cooled cookie.
- Chill in the refrigerator for 1-2 hours to allow the filling to set.
- Top with whipped cream before serving.
Servings and Timing
- Servings: Makes about 12-16 cookies
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Chill Time: 1-2 hours
- Total Time: About 2 hours 30 minutes
Variations
- Graham Cracker Crust: Roll the cookie dough in crushed graham crackers before baking for an extra crunch.
- Cream Cheese Swirl: Mix some cream cheese into the pumpkin filling for a tangy twist.
- Spiced Cookie Base: Add cinnamon and nutmeg to the cookie dough for more warmth.
- Maple Drizzle: Drizzle maple syrup or caramel over the finished cookies for added sweetness.
- Chocolate Twist: Add a sprinkle of mini chocolate chips to the dough.
Storage/Reheating
- Refrigeration: Store cookies in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze unfilled cookies for up to 3 months. Thaw, then add the filling before serving.
- Reheating: These cookies are best enjoyed cold, but if you prefer, let them sit at room temperature for a few minutes before eating.
FAQs
How do I keep the cookie base from getting soggy?
Chilling the cookies after filling helps set the pumpkin mixture, preventing sogginess.
Can I use store-bought pumpkin pie filling?
Yes, but homemade filling has a fresher taste and better texture.
Can I make these cookies ahead of time?
Yes! You can bake the cookie bases in advance and add the filling when ready to serve.
Do I have to refrigerate these cookies?
Yes, due to the pumpkin filling, they should be stored in the fridge.
Can I use a different type of sugar?
You can substitute brown sugar with coconut sugar, but it may slightly alter the texture.
What can I use instead of pumpkin pie spice?
Use a mix of cinnamon, nutmeg, ginger, and cloves if you don’t have pumpkin pie spice.
How do I make the cookies uniform in size?
Use a cookie scoop to ensure even portions.
Can I add nuts to the recipe?
Yes, chopped pecans or walnuts would be a great addition.
How do I prevent cracks in the filling?
Mix the filling gently and avoid overbaking the cookies.
Can I use whipped topping instead of whipped cream?
Yes, but fresh whipped cream gives the best flavor.
Conclusion
These Crumbl Pumpkin Pie Cookies bring all the flavors of a classic pumpkin pie into a delicious, handheld dessert. Perfect for fall gatherings, Thanksgiving, or simply as a cozy treat, they’re easy to make and sure to impress. Try different variations to make them your own and enjoy every bite of this festive cookie delight!
The Best Crumbl Pumpkin Pie Cookies
These Crumbl Pumpkin Pie Cookies are the perfect fall dessert! A buttery, soft sugar cookie base is filled with rich, spiced pumpkin pie filling and topped with whipped cream for a deliciously festive treat. If you love Crumbl’s seasonal flavors, you’ll adore this homemade version!
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Sugar Cookie Base:
- 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
- Cinnamon for garnish
Instructions
Step 1: Make the Sugar Cookie Base
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until combined.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix into the wet ingredients until a dough forms.
- Scoop dough into large 3-inch balls and slightly flatten them on the baking sheet. Use a small cup or spoon to create an indent in the center of each cookie.
- Bake for 10-12 minutes or until edges are set. Let cookies cool completely.
Step 2: Prepare the Pumpkin Pie Filling
- In a saucepan over medium heat, whisk together pumpkin puree, brown sugar, granulated sugar, and spices.
- Stir in vanilla and heavy cream, cooking for 2-3 minutes until the mixture thickens slightly. Remove from heat and let cool.
Step 3: Assemble the Cookies
- Spoon the pumpkin pie filling into the center of each cooled cookie.
- Chill in the refrigerator for 15-20 minutes to set.
- Top with a swirl of whipped cream and a sprinkle of cinnamon before serving.
Notes
- For a crisper cookie, bake for an additional 2-3 minutes.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Let cookies sit at room temperature for a few minutes before serving if chilled.
