Description
These Crumbl Pumpkin Pie Cookies are the perfect fall dessert! A buttery, soft sugar cookie base is filled with rich, spiced pumpkin pie filling and topped with whipped cream for a deliciously festive treat. If you love Crumbl’s seasonal flavors, you’ll adore this homemade version!
Ingredients
Sugar Cookie Base:
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
Pumpkin Pie Filling:
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
Topping:
Whipped cream
Cinnamon for garnish
Instructions
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together butter and sugar until light and fluffy.
3. Add the egg and vanilla extract, mixing until combined.
4. In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix into the wet ingredients until a dough forms.
5. Scoop dough into large 3-inch balls and slightly flatten them on the baking sheet. Use a small cup or spoon to create an indent in the center of each cookie.
6. Bake for 10-12 minutes or until edges are set. Let cookies cool completely.
7. In a saucepan over medium heat, whisk together pumpkin puree, brown sugar, granulated sugar, and spices.
8. Stir in vanilla and heavy cream, cooking for 2-3 minutes until the mixture thickens slightly. Remove from heat and let cool.
9. Spoon the pumpkin pie filling into the center of each cooled cookie.
10. Chill in the refrigerator for 15-20 minutes to set.
11. Top with a swirl of whipped cream and a sprinkle of cinnamon before serving.
Notes
For a crisper cookie, bake for an additional 2-3 minutes.
Store leftovers in an airtight container in the fridge for up to 3 days.
Let cookies sit at room temperature for a few minutes before serving if chilled.