Crumbl Pumpkin Pie Cookies Recipe – Soft, Spiced, and Delicious
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 festive treat.
- 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
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream together butter and sugar until light and fluffy. Add egg and vanilla, mixing until combined.
3. Whisk together flour, baking powder, and salt in a separate bowl. Gradually mix into wet ingredients until dough forms.
4. Scoop dough into large 3-inch balls, flatten slightly, and make an indent in the center. Bake 10–12 minutes until edges are set. Let cool completely.
5. In a saucepan, whisk together pumpkin puree, brown sugar, granulated sugar, and spices over medium heat.
6. Stir in vanilla and heavy cream, cooking 2–3 minutes until slightly thickened. Let cool.
7. Spoon pumpkin filling into cooled cookies. Chill for 15–20 minutes to set.
8. Top with whipped cream and sprinkle with cinnamon before serving.
Notes
For a crisper cookie, bake 2–3 minutes longer.
Store leftovers in the fridge in an airtight container for up to 3 days.
Let cookies warm slightly at room temperature before serving for best texture.
Find it online: https://cookingwithramsay.com/crumbl-pumpkin-pie-cookies/