Crumbl Pumpkin Pie Cookies
Soft sugar cookies with spiced pumpkin pie filling and whipped cream topping create a festive, buttery fall dessert perfect for seasonal celebrations or cozy gatherings.
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.