Description

These Crumbl-style Pumpkin Pie Cookies are soft, thick pumpkin cookies topped with a creamy pumpkin pie filling and whipped cream. They taste like mini pumpkin pies in cookie form — perfect for fall festivities.

Ingredients

2 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

1 tsp pumpkin pie spice

3/4 cup unsalted butter, softened

1/2 cup brown sugar

1/2 cup granulated sugar

1/2 cup pumpkin purée (not pumpkin pie filling)

1 egg yolk

1 tsp vanilla extract

1/2 cup pumpkin purée (for topping)

4 oz cream cheese, softened

1/2 cup powdered sugar

1/2 tsp pumpkin pie spice (for topping)

1/2 tsp vanilla extract (for topping)

Whipped cream (for garnish)

Ground cinnamon or nutmeg (for garnish)

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Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
In another bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
Mix in pumpkin purée, egg yolk, and vanilla extract until smooth.
Gradually stir in the dry ingredients until just combined.
Scoop dough into large balls (about 1/4 cup each), place on baking sheets, flatten slightly, and create a shallow center indentation with your thumb or a spoon.
Bake for 12–14 minutes until the edges are set but centers are soft. Cool completely on a wire rack.
For the topping, beat together pumpkin purée, cream cheese, powdered sugar, pumpkin pie spice, and vanilla until smooth.
Spoon or pipe the pumpkin pie topping into the cooled cookie centers.
Top each cookie with whipped cream and a sprinkle of cinnamon or nutmeg before serving.

Notes

Add crushed graham crackers to the cookie dough for a pie-like flavor.

Use cream cheese frosting instead of pumpkin topping for a sweeter twist.

Make mini cookies by using smaller dough scoops and reducing bake time.

Drizzle with caramel sauce for extra indulgence.

Mix maple syrup into the topping for added fall flavor.

Store cookies in the fridge in an airtight container for up to 3 days.

Freeze unfrosted cookies and add topping after thawing.

Prep Time: 20 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 290
Sugar: 18g
Sodium: 150mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg