Looking for a cookie that brings the essence of pumpkin pie into a handheld treat? These Crumbl Pumpkin Pie Cookies are the perfect dessert for fall! With a buttery cookie base, rich pumpkin pie filling, and a luscious whipped cream topping, this recipe combines everything you love about the classic pumpkin pie in cookie form. Whether you’re hosting a holiday gathering or just craving a seasonal treat, these cookies are sure to be a hit.
Ingredients:
For the Cookies:
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup powdered sugar
1 large egg
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon salt
For the Pumpkin Pie Filling:
1 cup canned pumpkin puree
1/4 cup granulated sugar
1/4 cup brown sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon vanilla extract
1/4 cup heavy cream
For the Whipped Cream Topping:
1/2 cup heavy whipping cream
1 tablespoon powdered sugar
1/2 teaspoon vanilla extract
Instructions:
Preheat the Oven:
Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Make the Cookie Base:
In a large bowl, cream together softened butter, granulated sugar, and powdered sugar until light and fluffy. Add the egg and vanilla extract, mixing well until fully combined. Gradually mix in the flour, baking powder, and salt. Form the dough into 12 balls and flatten them slightly. Press a small indent into the center of each cookie for the pumpkin pie filling.
Bake the Cookies:
Place the cookie dough balls on the prepared baking sheet and bake for 9-11 minutes, or until the edges are slightly golden. Allow the cookies to cool completely before adding the filling.
Prepare the Pumpkin Pie Filling:
In a saucepan, combine the pumpkin puree, granulated sugar, brown sugar, pumpkin pie spice, cinnamon, ginger, cloves, vanilla extract, and heavy cream. Cook over medium heat, stirring frequently, until the mixture thickens—about 5-7 minutes. Remove from heat and let the filling cool.
Assemble the Cookies:
Once the cookies have cooled, spoon the cooled pumpkin pie filling into the center indent of each cookie, creating a pumpkin pie-like appearance.
Make the Whipped Cream Topping:
In a separate bowl, whip together heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
Garnish and Serve:
Top each cookie with a dollop of whipped cream and a sprinkle of cinnamon for extra flair. Serve and enjoy!
Serving Tips:
Chill Before Serving: For the best texture and flavor, serve these cookies slightly chilled. The pumpkin filling firms up nicely when refrigerated, giving them a more authentic pumpkin pie feel.
Top with Whipped Cream Before Serving: Add the whipped cream topping right before serving to keep it fresh and fluffy. Sprinkle with a bit of cinnamon or nutmeg for a festive touch.
Perfect for Parties: Arrange these cookies on a dessert platter for holiday parties or gatherings. Their vibrant pumpkin filling and whipped cream topping make them visually appealing as a centerpiece dessert.
Storage Tips:
Refrigeration: Store these cookies in an airtight container in the refrigerator for up to 3 days. The whipped cream can deflate over time, so it’s best to add it fresh just before serving.
Freezing: The cookie base can be frozen for up to 1 month. Freeze the cookies without the filling and topping. Once ready to serve, thaw, add the pumpkin filling, and top with fresh whipped cream.
Assemble Right Before Serving: If making ahead, keep the cookie base and filling separate, then assemble and add the whipped cream just before serving to maintain the freshest texture.
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FAQs:
Can I use fresh pumpkin puree instead of canned?
Yes, you can substitute fresh pumpkin puree for canned. Make sure the fresh puree has a similar consistency to canned pumpkin by draining any excess liquid. This ensures the filling thickens properly and holds up well in the cookies.
How do I prevent the cookies from becoming too soft or soggy?
To avoid soggy cookies, allow the pumpkin pie filling to cool completely before adding it to the cookie base. This helps prevent excess moisture from seeping into the cookies. Additionally, store the cookies in the refrigerator, and only add the whipped cream topping just before serving.
Can I make the cookies ahead of time?
Yes! You can bake the cookies and prepare the pumpkin pie filling in advance. Store the cookies and filling separately in the refrigerator. When you’re ready to serve, assemble the cookies with the filling and add the whipped cream for the freshest result.
Can I freeze Crumbl Pumpkin Pie Cookies?
You can freeze the cookie base for up to 1 month. However, it’s best to freeze them without the pumpkin pie filling and whipped cream. Thaw the cookies at room temperature, add the filling, and top with fresh whipped cream just before serving for the best texture and flavor.
Conclusion:
These Crumbl Pumpkin Pie Cookies are the ultimate fall treat, combining the best of both worlds: cookies and pumpkin pie! Perfectly spiced with a creamy pumpkin filling and topped with whipped cream, these cookies are sure to impress at any gathering. Whip up a batch and enjoy the flavors of the season!
📖 Recipe:
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Crumbl Pumpkin Pie Cookies
- Total Time: 26 minutes
- Yield: 12 cookies
- Diet: Vegetarian
Description
Crumbl Pumpkin Pie Cookies are a perfect blend of soft, buttery cookies and rich, spiced pumpkin pie filling, topped with fresh whipped cream. These cookies offer the comforting flavors of fall in a bite-sized treat, making them ideal for Thanksgiving, Halloween, or any seasonal gathering. With easy-to-find ingredients and simple instructions, this recipe is perfect for beginner bakers and pumpkin spice lovers alike.
Ingredients
For the Cookies:
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup powdered sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
For the Pumpkin Pie Filling:
1 cup canned pumpkin puree
1/4 cup granulated sugar
1/4 cup brown sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon vanilla extract
1/4 cup heavy cream
For the Whipped Cream Topping:
1/2 cup heavy whipping cream
1 tablespoon powdered sugar
1/2 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat to 350°F (175°C) and line a baking sheet with parchment paper.
- Make the Cookie Base: Cream together butter, granulated sugar, and powdered sugar until light and fluffy. Add the egg and vanilla extract, then mix in flour, baking powder, and salt. Form dough into 12 balls, slightly flatten, and create a small indent in the center of each cookie.
- Bake the Cookies: Bake for 9-11 minutes until the edges are lightly golden. Let them cool completely.
- Prepare Pumpkin Pie Filling: In a saucepan, mix together pumpkin puree, sugars, pumpkin pie spice, cinnamon, ginger, cloves, vanilla, and heavy cream. Cook until thickened, about 5-7 minutes. Let it cool.
- Assemble the Cookies: Spoon the cooled pumpkin filling into the center of each cookie.
- Make the Whipped Cream Topping: Whip heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Garnish and Serve: Add a dollop of whipped cream to each cookie and enjoy!
Notes
For a firmer texture, refrigerate the cookies for 15-20 minutes before serving.
Top with whipped cream right before serving to maintain its freshness.
Store cookies without whipped cream in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cookies
Keywords: Crumbl Pumpkin Pie Cookies, Pumpkin Pie Cookies, Fall Desserts, Pumpkin Spice Cookies, Thanksgiving Cookies, Pumpkin Spice Recipe, Easy Pumpkin Cookies.
