Crumbl Pumpkin Pie Cookies have become a seasonal favorite in many households, and for good reason. This delightful treat combines the comforting flavors of classic pumpkin pie with the soft, chewy texture of a cookie. Whether it’s for a cozy fall gathering or a late-night snack, these cookies embody the essence of autumn, making every bite a warm hug for your taste buds. Having tried numerous pumpkin recipes, these cookies hold a special place in my heart—perfectly spiced and wonderfully satisfying.
Why you’ll love this dish
What makes Crumbl Pumpkin Pie Cookies truly irresistible? It’s the blend of flavors, warmth, and the nostalgia that these cookies evoke. They’re not just delicious; they’re the essence of fall captured in cookie form. Perfect for gatherings, these cookies bring joy as they pair wonderfully with a cup of coffee or a warm glass of cider.
“These cookies remind me of my grandma’s pumpkin pie! They have the perfect amount of spice and the cream cheese filling is to die for. I think I’ve found my new favorite cookie!”
Step-by-step overview
Making Crumbl Pumpkin Pie Cookies is not only straightforward but also a lot of fun! This recipe includes a simple process of mixing ingredients to create your cookie dough and filling. The end result? Cookies that are both beautiful and delicious, perfect for any occasion.
What you’ll need
Gather these items for the perfect batch of Crumbl Pumpkin Pie Cookies:
- 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
Feel free to substitute the oil with applesauce for a lighter version, or use a gluten-free flour blend for a gluten-free cookie!
Directions to follow
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
- In a large mixing bowl or a stand mixer, cream together the softened butter, oil, granulated sugar, and powdered sugar until smooth and fluffy.
- Add the egg and vanilla extract, mixing until fully combined.
- Gradually add the flour, salt, and baking powder, mixing until the dough forms.
- Using a large cookie scooper, scoop out 9 equally sized cookie balls and place them on the prepared baking sheet.
- Gently flatten each cookie ball to about 1 inch in thickness.
- Press down the center of each cookie using a 1/4 measuring cup to create a space for the filling.
- Bake in the preheated oven for 8-9 minutes, then cool on the baking sheet.
- While the cookies are cooling, prepare the pumpkin pie filling.
Best ways to enjoy it
Crumbl Pumpkin Pie Cookies shine on their own, but they also pair beautifully with various accompaniments. Consider serving them warm with a drizzle of caramel sauce or a dollop of whipped cream on top. For a cozy dessert option, plate them alongside a scoop of vanilla ice cream. A sprinkle of extra pumpkin pie spice can provide that perfect finishing touch too!
Storage and reheating tips
To keep your Crumbl Pumpkin Pie Cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to extend their shelf life, you can freeze the cookies for up to three months. Just make sure to wrap them tightly in plastic wrap and place them in a freezer-safe bag. When ready to enjoy, simply thaw at room temperature or warm them in the oven for a few minutes.
Helpful cooking tips
To ensure your cookies come out perfectly every time, make sure your butter and cream cheese are adequately softened before mixing. This helps create that fluffy texture we all love. Also, don’t skip the resting period after baking—allowing the cookies to cool on the baking sheet helps them set up nicely. If you’re looking for an added burst of flavor, consider adding chopped pecans to the filling!
Creative twists
Feeling adventurous? Here are a few variations to try with your Crumbl Pumpkin Pie Cookies:
- Swap out the pumpkin puree for sweet potato for a different flavor profile.
- Add dark chocolate chips for a delightful twist on the traditional flavors.
- Experiment with different spices like nutmeg or cinnamon to customize your cookies further.
Common questions
How long does it take to make these cookies from start to finish?
Typically, the entire process takes about 30-40 minutes, including prep and baking time.
Can I substitute the flour with a gluten-free option?
Absolutely! You can use a 1:1 gluten-free flour blend as a substitute for regular flour in this recipe.
How can I make these cookies dairy-free?
To make them dairy-free, substitute the butter with a dairy-free alternative like coconut oil, and use dairy-free cream cheese.
With all these delicious details in mind, you’re set to create Crumbl Pumpkin Pie Cookies that are sure to impress! Enjoy the baking experience, and savor every bite.
PrintCrumbl Pumpkin Pie Cookies
Delightful cookies combining the comforting flavors of pumpkin pie with a soft, chewy texture, perfect for fall gatherings.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Total Time: 24 minutes
- Yield: 9 servings 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.
- 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 fully combined.
- Gradually add the flour, salt, and baking powder, mixing until the dough forms.
- Scoop out 9 equally sized cookie balls and place them on the prepared baking sheet.
- Flatten each cookie ball to about 1 inch thick and create a space for the filling.
- Bake in the preheated oven for 8-9 minutes, then cool on the baking sheet.
Notes
Store cookies in an airtight container at room temperature for up to a week or freeze for up to three months.
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
