Crumbl Pumpkin Pie Cookies: Easy, Spiced, and Buttery Recipe
A soft and moist pumpkin sugar cookie base topped with a luscious, mousse-like pumpkin pie filling. This cookie captures all the warm fall flavors with pumpkin pie spice and cream cheese in a handheld treat perfect for the season.
Ingredients
- 1 stick ½ cup butter, softened
- ⅓ cup vegetable or canola oil
- ½ cup granulated sugar
- ¼ cup powdered sugar
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 2 ⅓ cups all-purpose flour
- ¼ teaspoon salt
- ¾ teaspoon baking powder
- Pumpkin Pie Filling
- 3 oz cream cheese softened
- ½ cup brown sugar
- 5 oz pumpkin puree
- ⅔ cup cold heavy cream
- 1 tablespoon white sugar
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- Orange gel food coloring optional
Instructions
- Cream butter, oil, granulated sugar, and powdered sugar until creamy.
- Add egg and vanilla; mix until smooth.
- Stir in flour, salt, and baking powder until just combined.
- Scoop 9 equal balls of dough, flatten slightly, press center with ¼ cup measuring cup.
- Bake at 350°F for 8 minutes, then cool.
- For filling, beat cream cheese and brown sugar, then pumpkin puree and optional orange coloring.
- Whip heavy cream, sugar, and vanilla until stiff peaks form; fold into pumpkin mixture.
- Pipe a dollop of pumpkin pie filling onto each cookie center, spread gently.
- Optionally top with whipped cream and chill before serving.
Notes
Store in an airtight container in the fridge to keep the cream cheese frosting fresh. Freezing components separately is recommended for longer storage.