why make this recipe
Crumbl pumpkin pie cookies are a delightful treat that brings the flavors of fall right to your kitchen. With their soft, chewy texture and rich pumpkin taste, these cookies are perfect for gatherings or just enjoying at home. The touch of cream cheese and pumpkin pie spice makes each bite feel like a warm embrace on a chilly day. Plus, they’re simple to make and require common ingredients you may already have at home!
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 your oven to 350°F (175°C) and line a baking sheet with parchment paper. Set aside.
- In a large mixing bowl or a stand mixer, cream the softened butter, oil, granulated sugar, and powdered sugar together until smooth.
- Add the egg and vanilla extract to the bowl and mix until well combined.
- Gradually add the flour, salt, and baking powder into the mixture and stir until everything is combined.
- Using a large cookie scoop, scoop out nine equal-sized cookie balls and place them on the prepared baking sheet. Gently flatten each ball to about 1 inch in thickness.
- Press down the center of each cookie with a 1/4 measuring cup to create a space for the pumpkin pie filling.
- Bake the cookies in the preheated oven for 8-9 minutes. Once baked, let them cool on the baking sheet.
- While the cookies cool, prepare the pumpkin pie filling.
how to serve Crumbl pumpkin pie cookies
These cookies are best served warm or at room temperature. You can enjoy them plain or add a dollop of whipped cream on top for extra sweetness. They make a wonderful dessert for any fall gathering.
how to store Crumbl pumpkin pie cookies
Store these cookies in an airtight container at room temperature for up to a week. If you want to keep them fresher for longer, you can place them in the refrigerator for up to two weeks.
tips to make Crumbl pumpkin pie cookies
- Make sure your butter and cream cheese are softened to room temperature for easy mixing.
- For an extra burst of flavor, consider adding chopped pecans or walnuts to the cookie dough.
- If using gel food coloring, start with a small amount and gradually add more until you reach your desired shade of orange.
variation (if any)
If you want to change things up, you can add chocolate chips instead of pumpkin pie spice for a more dessert-like cookie. You can also use different types of purees, like sweet potato, for a unique twist.
FAQs
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough before baking. Scoop the dough and place the cookie balls on a baking sheet. Freeze until firm, then transfer them to an airtight container or freezer bag. Bake them from frozen, adding a few extra minutes to the baking time.
Can I use a different type of sugar?
Yes, you can use brown sugar instead of granulated sugar for a richer flavor, or substitute coconut sugar for a healthier option.
What can I use instead of pumpkin puree?
You can substitute pumpkin puree with applesauce or mashed bananas, but the taste will be different. Make sure to adjust any spices to match the flavor profile you desire.
Crumbl Pumpkin Pie Cookies
- Total Time: 24 minutes
- Yield: 9 cookies 1x
- Diet: Vegetarian
Description
These Crumbl pumpkin pie cookies are soft and chewy, infused with rich pumpkin flavor and warm spices, perfect for fall gatherings.
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 your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream the softened butter, oil, granulated sugar, and powdered sugar until smooth.
- Add the egg and vanilla extract, mixing until well combined.
- Gradually stir in the flour, salt, and baking powder until fully incorporated.
- Scoop out nine equal-sized cookie balls and place them on the prepared baking sheet, gently flattening them to about 1 inch thick.
- Press down the center of each cookie using a 1/4 measuring cup to create a space for filling.
- Bake for 8-9 minutes and let cool on the baking sheet.
Notes
Serve warm or at room temperature, optionally topped with whipped cream. Store in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 9g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: cookies, pumpkin pie, fall desserts, holiday treats, baked goods