Embrace the cozy flavors of fall with these Crumbl Pumpkin Pie Cookies, a delightful blend of soft sugar cookies and spiced pumpkin filling. This homemade version captures the essence of the beloved seasonal treat, combining a buttery cookie base with a creamy, warmly spiced pumpkin center topped with fluffy whipped cream.
Perfect for festive gatherings or a comforting autumn dessert, these cookies bring together classic pumpkin pie spices and the nostalgic charm of Crumbl’s iconic seasonal flavors. Whether you’re baking for family or friends, they are sure to impress with their inviting aroma and irresistible taste.
- Combines a soft sugar cookie base with rich, spiced pumpkin pie filling for layered flavors.
- Topped with whipped cream for a creamy finish and festive presentation.
- Easy to prepare with common pantry ingredients and perfect for fall occasions.
Ingredients
- Unsalted butter, 1 cup (2 sticks): Softened for a creamy, rich base that helps create tender, flavorful sugar cookies.
- Granulated sugar, 1 cup: Sweetens the cookie dough and aids in achieving a light, airy texture.
- Large egg, 1: Binds ingredients together while adding moisture for a soft cookie.
- Vanilla extract, 1 teaspoon: Enhances overall flavor with warm, fragrant notes that complement pumpkin spices.
- All-purpose flour, 2 ½ cups: Provides structure and stability for the cookie base ensuring it holds shape well.
- Baking powder, 2 teaspoons: Leavens the dough, giving the cookies a gentle rise and soft texture.
- Salt, ¼ teaspoon: Balances sweetness and enhances the depth of flavor in the cookie dough.
- Canned pumpkin puree, 1 cup: Supplies rich, creamy pumpkin flavor and moisture to the pie filling.
- Brown sugar, ¼ cup: Adds sweetness with a hint of molasses, deepening the pumpkin filling’s taste.
- Granulated sugar, 2 tablespoons: Balances the sugars in the pumpkin filling for a perfectly sweet finish.
- Cinnamon, ½ teaspoon: Classic warming spice that defines the flavor profile of the pumpkin filling.
- Nutmeg, ¼ teaspoon: Adds subtle nutty warmth to enhance the autumnal spice blend.
- Ginger, ¼ teaspoon: Provides a gentle spicy kick complementing the other fall spices.
- Cloves, ¼ teaspoon: Imparts a pungent, aromatic depth crucial for traditional pumpkin pie flavor.
- Vanilla extract, ½ teaspoon: Infuses the pumpkin filling with sweet, mellow undertones.
- Heavy cream, ⅓ cup: Thickens the pumpkin filling and adds richness for a creamy texture.
- Whipped cream: Used as a topping for light, airy sweetness and festive appeal.
- Cinnamon (for garnish): Sprinkled on top for a final touch of warm spice and beautiful presentation.
Instructions
- Preheat oven and prepare baking sheet
Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and allow even baking. This ensures your cookies bake evenly and effortlessly release from the pan.
- Cream butter and sugar
In a large bowl, beat together the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color. This process incorporates air, which is vital for a tender, soft cookie texture.
- Add egg and vanilla extract
Mix in the egg and vanilla extract until fully combined, which helps bind the dough and adds essential moisture and flavor enhancements to the base.
- Combine dry ingredients and incorporate
In a separate bowl, whisk together all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt throughout the flour. Gradually add this mixture to the wet ingredients and mix just until a dough forms, avoiding overmixing to keep cookies tender.
- Shape cookies and create indentations
Divide the dough into large balls about 3 inches in diameter and place on the prepared baking sheet. Flatten them slightly and use a small cup or spoon to gently press an indent in the center of each cookie. This well will hold the pumpkin filling after baking.
- Bake sugar cookies
Bake in the preheated oven for 10-12 minutes or until the edges are set but the centers remain soft. Cooling the cookies fully is essential before adding the pumpkin filling to prevent melting or sinking.
- Prepare pumpkin pie filling
In a saucepan over medium heat, whisk together pumpkin puree, brown sugar, granulated sugar, and warm spices for flavor depth. Stir in vanilla and heavy cream and cook for 2-3 minutes until the mixture slightly thickens into a luscious filling, then remove from heat and cool completely.
- Fill cookies and chill
Spoon the cooled pumpkin pie filling into the indents of each cookie. Place the filled cookies in the refrigerator for 15-20 minutes to allow the filling to set firmly in place before serving.
- Add whipped cream topping and garnish
Before serving, top each cookie with a generous swirl of whipped cream and a light sprinkle of cinnamon. This final step adds a creamy sweetness and enhances the autumnal flavor profile and presentation.
- Baking cookies until edges are set but centers are soft creates the perfect texture for holding the filling.
- Chilling filled cookies helps the pumpkin pie filling firm up and prevents messiness when serving.
- Leftover cookies can be stored in the refrigerator but should be brought to room temperature before eating for optimal texture.
Storage Tips
Store leftover cookies in an airtight container in the refrigerator for up to 3 days to maintain freshness. Allow the cookies to sit at room temperature for a few minutes before serving to restore their soft, tender texture.
Serving Suggestions
Serve these cookies chilled or at room temperature as a festive dessert or alongside a warm cup of coffee, tea, or spiced cider for an authentic fall treat. They also pair beautifully with vanilla ice cream for an indulgent twist.
- Add a pinch of salt to your whipped cream for a subtle balance of sweetness if desired.
- Use canned pumpkin puree labeled 100% pumpkin for best flavor and consistency.
- For crispier cookies, bake an additional 2-3 minutes until edges are golden.
FAQs
- Can I use fresh pumpkin instead of canned puree?
Yes, but fresh pumpkin should be cooked and pureed until smooth and drained of excess liquid to match the consistency of canned puree properly.
- How do I make the cookies gluten-free?
Substitute all-purpose flour with a gluten-free flour blend suitable for baking, ensuring it contains xanthan gum to provide structure.
- Can I prepare the pumpkin filling ahead of time?
Absolutely, the filling can be made a day in advance and stored in the refrigerator. Bring to room temperature before filling the cookies.
- What kind of whipped cream is best for topping?
Freshly whipped heavy cream sweetened lightly with sugar and vanilla is best, but store-bought whipped cream can be used for convenience.
- How should I reheat these cookies if chilled?
Allow them to come to room temperature naturally or warm gently in a low-heat oven (about 300°F) for a few minutes to soften the cookies without melting the filling.
- Can I freeze these cookies?
It is not recommended to freeze filled cookies as the texture of the pumpkin filling and whipped cream topping may change when thawed.
- Is it possible to make the cookie base without eggs?
Yes, you can substitute the egg with a flax egg or applesauce for an egg-free alternative, but texture may vary slightly.
Crumbl Pumpkin Pie Cookies
Equipment
- 1 baking sheet lined with parchment paper
- 1 large bowl for mixing dough
- 1 saucepan for pumpkin filling
Ingredients
- 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
- 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
- Whipped cream for topping
- Cinnamon for garnish
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together softened butter and sugar in a large bowl until light and fluffy.
- Add egg and vanilla extract to the butter mixture and mix until combined.
- Whisk flour, baking powder, and salt in a separate bowl, then gradually add to wet ingredients to form dough.
- Scoop dough into large 3-inch balls, flatten slightly on the baking sheet, and create an indent in the center of each cookie.
- Bake for 10-12 minutes until edges are set, then let cookies cool completely.
- In a saucepan over medium heat, whisk pumpkin puree, brown sugar, granulated sugar, and spices.
- Stir in vanilla extract and heavy cream; cook for 2-3 minutes until thickened then remove from heat and let cool.
- Spoon pumpkin filling into the center of each cooled cookie.
- Chill cookies in the refrigerator for 15-20 minutes to set the filling.
- Top each cookie with whipped cream and sprinkle with cinnamon before serving.
Notes
- Bake cookies 2-3 minutes longer for a crisper texture.
- Store leftovers in an airtight container in the fridge up to 3 days.
- Allow chilled cookies to sit at room temperature a few minutes before serving.
