Crumbl Pumpkin Pie Cookies
Ever craved a cookie that captures the essence of fall in every bite?
Imagine sinking your teeth into soft, chewy cookies filled with creamy pumpkin goodness, spiced just right to bring the warmth of autumn right to your kitchen. These Crumbl Pumpkin Pie Cookies are a delightful twist on the classic pumpkin pie, and trust me, they’ll quickly become your go-to treat. They’re easy to whip up and the sweet aroma will have everyone flocking to your home!
Why make this recipe
Falling into the cookie bake-off morning after morning can feel like a chore. But these cookies are here to save the day! They’re not just delicious; they come with some major perks:
- Easy Clean-Up: Who needs multiple mixing bowls when you can enjoy your time without worrying about the mess?
- Family-Friendly Fun: Kids will love helping out and getting their hands in the dough — and you’ll love that they’re devouring something that’s actually good for them!
- Seasonal Magic: Perfect for cozy fall gatherings, coffee breaks, or just because cupcakes aren’t your jam this week! 😊
Ingredients:
You don’t need fancy stuff — just these basics!
- 1 cup (or 2 sticks) of unsalted butter, softened
- 1 cup of granulated sugar
- 1 large egg
- 1 teaspoon of vanilla extract
- 2 ½ cups of all-purpose flour
- 2 teaspoons of baking powder
- ¼ teaspoon of salt
- 1 cup of canned pumpkin puree
- ¼ cup of brown sugar
- 2 tablespoons of granulated sugar
- ½ teaspoon of cinnamon
- ¼ teaspoon of nutmeg
- ¼ teaspoon of ginger
- ¼ teaspoon of cloves
- ½ teaspoon of vanilla extract
- ⅓ cup of heavy cream
Directions:
Follow these steps for crunchy, creamy perfection:
- Cream the Butter and Sugar: In a mixing bowl, cream together the softened unsalted butter and granulated sugar until creamy.
- Mix in Egg and Vanilla: Add in the egg and vanilla extract and mix well.
- Prepare the Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt.
- Combine Wet and Dry: Gradually add the dry mixture to the wet ingredients until a soft dough forms.
- Shape the Cookies: Roll the dough into balls; place on a baking sheet and flatten slightly. Refrigerate for 20 minutes.
- Make the Filling: In a bowl, mix together pumpkin puree, brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves, vanilla extract, and heavy cream; whisk until smooth.
- Preheat the Oven: Heat the oven to 350°F (175°C).
- Fill the Cookies: Scoop some pumpkin filling onto the center of each dough disc, leaving space at the edges.
- Bake: Bake for 12-15 minutes until slightly golden.
- Cool: Let cool on the baking sheet for a few minutes before transferring to a wire rack.
How to make Crumbl Pumpkin Pie Cookies (Overview)
Making these cookies is as simple as pie (pun intended!). Start by creaming your butter and sugar until it’s smooth, then blend in your egg and vanilla. Whisk your dry ingredients and combine everything into a cozy dough. While it’s chilling, whip up that dreamy pumpkin filling. Once the dough is ready, stuff it, shape it, and bake it to perfection!
Pro Tip: Don’t skip refrigerating the dough; it helps keep the cookies thick and chewy!
How to serve Crumbl Pumpkin Pie Cookies
These cookies scream fall flavors and are perfect for sharing! Stack them on a cute plate, dust a little extra cinnamon on top, or drizzle them lightly with chocolate for a classy touch. Serve them warm with a scoop of vanilla ice cream for a dessert that’ll have everyone asking for seconds (or thirds 😉). The colorful autumn hues linger in the air and your kitchen will smell like a cozy café!
How to store Crumbl Pumpkin Pie Cookies
These cookies will stay fresh for about 5-7 days if stored in an airtight container at room temperature. If you’re thinking ahead, you can freeze them for up to three months. To reheat, simply pop them in the microwave for about 10-15 seconds. Freshly baked goodness with barely any effort? Yes, please!
Tips to make Crumbl Pumpkin Pie Cookies
- Butter Temperature: Make sure your butter is at room temp; it allows for that perfect creaminess.
- Avoid Overmixing: Mix until just combined for a delightful chewy texture.
- Chill, chill, chill: Chilling the dough prevents spreading and gives a thicker cookie.
- Customize Spices: Feel free to tweak the spice blend to your taste. More cinnamon? Go for it!
Variation
Want to switch things up? Try adding white chocolate chips for a sweet surprise or use a vegan butter substitute for a plant-based twist. Never hurt to experiment, right?
FAQs
Can I use fresh pumpkin instead of canned?
Absolutely, just make sure to purée it well so it’s smooth like the canned version!
How can I make these gluten-free?
Swap out the all-purpose flour for a 1:1 gluten-free flour blend; they should come out just as delightful!
Can I make these cookies ahead of time?
You can prepare the dough in advance and refrigerate it for a day or two. Just remember to chill it before rolling it out!
📌 Pin this recipe for your next cozy dinner night!
Crumbl Pumpkin Pie Cookies
Ingredients
Method
- In a mixing bowl, cream together the softened unsalted butter and granulated sugar until creamy.
- Add in the egg and vanilla extract and mix well.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry mixture to the wet ingredients until a soft dough forms.
- Roll the dough into balls; place on a baking sheet and flatten slightly. Refrigerate for 20 minutes.
- In a bowl, mix together pumpkin puree, brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves, vanilla extract, and heavy cream; whisk until smooth.
- Preheat the oven to 350°F (175°C).
- Scoop some pumpkin filling onto the center of each dough disc, leaving space at the edges.
- Bake for 12-15 minutes until slightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Printable Recipe Card
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