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Crumbl pumpkin pie cookies with warm spices and creamy frosting

Crumbl Pumpkin Pie Cookies

Soft, chewy cookies filled with creamy pumpkin goodness, spiced just right to capture the essence of fall.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 200
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup unsalted butter, softened Make sure the butter is at room temperature for perfect creaminess.
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2.5 cups all-purpose flour Can be substituted with gluten-free flour.
  • 2 teaspoons baking powder
  • 0.25 teaspoon salt
For the pumpkin filling
  • 1 cup canned pumpkin puree Can use fresh pumpkin if puréed well.
  • 0.25 cup brown sugar
  • 2 tablespoons granulated sugar
  • 0.5 teaspoon cinnamon Customize spices to taste.
  • 0.25 teaspoon nutmeg
  • 0.25 teaspoon ginger
  • 0.25 teaspoon cloves
  • 0.5 teaspoon vanilla extract
  • 0.33 cup heavy cream

Method
 

Preparation
  1. In a mixing bowl, cream together the softened unsalted butter and granulated sugar until creamy.
  2. Add in the egg and vanilla extract and mix well.
  3. In another bowl, whisk together the flour, baking powder, and salt.
  4. Gradually add the dry mixture to the wet ingredients until a soft dough forms.
  5. Roll the dough into balls; place on a baking sheet and flatten slightly. Refrigerate for 20 minutes.
  6. In a bowl, mix together pumpkin puree, brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves, vanilla extract, and heavy cream; whisk until smooth.
Baking
  1. Preheat the oven to 350°F (175°C).
  2. Scoop some pumpkin filling onto the center of each dough disc, leaving space at the edges.
  3. Bake for 12-15 minutes until slightly golden.
  4. Let cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

Serve warm with a scoop of vanilla ice cream or dust with extra cinnamon. These cookies can be stored in an airtight container at room temperature for 5-7 days or frozen for up to three months.