If there’s one thing that truly signifies the start of fall for me, it’s the delicious aroma of pumpkin wafting through my kitchen. I still vividly remember the first time I baked these Crumbl Pumpkin Pie Cookies. It was a cozy autumn afternoon, and I was trying to impress my family with a sweet treat that echoed the comforting flavors of one of my favorite pies. The result? These pumpkin cookies are such a delightful combination of soft, chewy cookie base and velvety pumpkin pie filling that I couldn’t help but indulge! Every bite is like a warm hug, and honestly, who wouldn’t want a cookie that combines the essence of a classic dessert?
What I love about these cookies is not just their taste but the versatility they bring to any gathering. Whether it’s a get-together with friends or a festive Thanksgiving feast, these cookies are sure to steal the show. Trust me; when you serve these Crumbl Pumpkin Pie Cookies, everyone will be asking for the recipe. Let’s dive right in and whip up a batch of these irresistible treats!
What’s in Crumbl Pumpkin Pie Cookies?
- Unsalted butter: This is the base of our cookie dough. I always prefer unsalted, as it allows me to control the saltiness of the cookies.
- Granulated sugar: This sweetener gives the cookies their delightful sweetness and contributes to their crispy edges.
- Brown sugar: Packed brown sugar adds moisture and a deeper flavor, enhancing that chewy texture.
- Eggs: These are crucial for binding the dough together, providing structure and richness to the cookies.
- Vanilla extract: A splash of vanilla elevates the flavor profile, bringing warmth to the cookies.
- All-purpose flour: This is your main ingredient for the cookies, giving them structure and stability.
- Baking soda: Essential for leavening; it helps the cookies rise as they bake.
- Salt: Just a pinch enhances all the flavors and balances the sweetness.
- Ground cinnamon, nutmeg, and ginger: These spices offer that delicious pumpkin pie flavor we all adore.
- Canned pumpkin puree: This is the star of the filling! Look for 100% pure pumpkin for the best flavor.
- Whipped cream cheese: This creates a smooth and creamy filling that pairs perfectly with the pumpkin puree.
- Powdered sugar: Adding this makes the filling sweet and gives it a lovely texture.
- Pumpkin pie spice: A blend of warm spices that ties the pumpkin filling together beautifully.
- Whipped cream: This isn’t just for aesthetics; it adds another layer of sweetness and a delightful texture.
Are Crumbl Pumpkin Pie Cookies Good for You?
Well, let’s just say these cookies may not be the healthiest option on the table, but they bring a lot of joy! The key ingredient, canned pumpkin puree, is packed with fiber and essential vitamins, particularly vitamin A, which is great for your immune system and eye health. That said, the butter, sugar, and whipped cream cheese do give these cookies a rich indulgence, which means moderation is key. They are perfect for that special occasion when you want to treat yourself and your loved ones. Plus, the spices like cinnamon and ginger offer some health benefits too, including anti-inflammatory properties. So, enjoy a cookie (or two!) and share the love!
Ingredients List
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1 cup canned pumpkin puree
- 1 cup whipped cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- Whipped cream, for garnish
How to Make Crumbl Pumpkin Pie Cookies?
- Start by preparing your cookie base. Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs, one at a time, mixing in the vanilla extract after each addition. Beat until well combined.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined; be careful not to overmix.
- Next, scoop out the dough and roll it into balls about 2 inches in diameter. Place them on a baking sheet lined with parchment paper, spaced about 2 inches apart. Flatten each ball slightly with your hand.
- Bake in the preheated oven for about 10-12 minutes, until golden around the edges. The center will look slightly underbaked; that’s okay because they will firm up as they cool. Remove from the oven and let cool completely on wire racks.
- While the cookies cool, prepare the pumpkin filling. In a mixing bowl, beat together the pumpkin puree, whipped cream cheese, powdered sugar, vanilla extract, and pumpkin pie spice until smooth and creamy.
- Once the cookies are completely cooled, use a spoon or piping bag to dollop or pipe the pumpkin filling on top of each cookie.
- Finally, top each cookie with a dollop of whipped cream for that final touch of decadence.
Garnishing Goodness!
- Feel free to experiment with flavors! You can add some chocolate chips or nuts to the cookie base if you’re feeling adventurous.
- To make it extra festive, try sprinkling some extra pumpkin pie spice on top of the whipped cream.
- These cookies are super versatile; try serving them on a big platter at your next fall gathering—they will surely be a hit!
These Crumbl Pumpkin Pie Cookies are not only delightful to eat but also a joy to make. I genuinely hope you try this recipe and it finds a special place in your holiday baking lineup. If you do whip up a batch, I’d love to hear how they turned out! Snap a pic and share—because who doesn’t want to spread a little more cookie joy? Happy baking!
