Now, I wasn’t always the biggest fan of pumpkin-flavored delights. But then again, who can resist the lure of pumpkin pie spices wafting through the house on a brisk autumn day? That sense of coziness is exactly what these cookies bring. They’re easy to make, which is perfect because let’s face it, none of us are in the mood to spend hours slaving over a hot stove when the opportunity to binge-watch a spooky movie marathon presents itself!
My family can sometimes be tough critics. Between kids who won’t hesitate to point out if something “tastes weird” and a husband who’s a self-proclaimed dessert connoisseur, getting a unanimous thumbs-up is no small feat. But these cookies? Goodness! They disappeared in no time at our last family gathering. Even my pickiest eater reached for seconds and thirds.
The beauty of these cookies lies in their delightful contrast of textures. The cookie base is soft yet has enough structure to hold up the silky, creamy pumpkin pie filling. It’s like having your slice of pumpkin pie in handheld form—way less mess and much more fun. Plus, they’re perfectly portioned which means no fighting over who has the biggest slice!
What I love about this recipe is that it’s not just family-approved, but also flexible. You can easily adjust the spice levels to suit your taste or add a splash of warm caramel on top for an extra indulgent touch. Don’t get me started on how wonderful they are with a hot cup of cider in hand!
So, if you’re looking to impress family and friends or simply want to enjoy a delectable fall-themed confection, I wholeheartedly recommend giving these Crumbl Pumpkin Pie Cookies a try. Trust me, your taste buds (and your family) will thank you!
How to Make The Best Crumbl Pumpkin Pie Cookies
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Ingredients:
- 1/3 cup canola or vegetable oil
- 1/4 cup powdered sugar
- 1 egg (room temperature)
- 1 stick softened butter
- 1/2 cup granulated sugar
- 2 & 1/3 cup all-purpose flour
- 1 tsp vanilla extract
- 3/4 tsp baking powder
- 1/4 tsp salt
Pumpkin Pie Filling:
- 5 oz pumpkin puree
- 3 oz cream cheese (softened)
- 1/2 cup brown sugar
- 1 tbsp white sugar
- 2/3 cup cold heavy cream
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
- Orange gel food coloring
Directions:
- To kick things off, preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large mixing bowl, mix the softened butter, oil, granulated sugar, and powdered sugar until you achieve a smooth blend.
- Add the egg and vanilla extract to the mixture. Mix until every element is well combined.
- Slowly incorporate flour, salt, and baking powder into the mixture, mixing just until combined. Use a large cookie scoop to shape 9 equal dough balls.
- Set these balls onto the prepped baking sheet and press them down gently to about 1 inch thick with a 1/4 cup measuring tool to create an indentation for the filling.
- Bake for 8-9 minutes, then allow them to cool on the tray.
- For the filling, in a separate bowl, blend cream cheese and brown sugar until smooth. Stir in pumpkin puree and pumpkin pie spice, followed by a touch of food coloring for that pumpkin-y hue.
- In another bowl, whip the cold heavy cream with the white sugar and vanilla extract until it reaches stiff peaks. Gently mix this whipped cream into the pumpkin mixture.
- Spoon the filling into a piping bag, piping it generously into the hollow centers of your cooled cookies. Give them a slight tap on the counter to help spread the filling.
- For a finishing touch, top with whipped cream, and they’re all set to enjoy!
Ingredient Substitutions:
If you’re on a health kick or have certain dietary restrictions, you can substitute the all-purpose flour with whole wheat flour for a nutty edge. For a vegan version, replace the egg with a flax egg and use vegan cream cheese and plant-based whipped cream to maintain that creamy texture.
Serving Suggestions:
These cookies are delightful on their own, but for a truly indulgent experience, enjoy them with a hot pumpkin spice latte or a scoop of vanilla bean ice cream on the side. Sprinkle a dash of cinnamon on top for added warmth and flavor. They’re perfect for a cozy evening with friends.
Seasonal Variations:
For a festive holiday twist, consider adding a touch of nutmeg and cloves to the filling. During spring, a lemon zest touch can brighten the flavor. In the summer, mix in fresh diced apples or pears into the filling for a spiced fruit blend that’s refreshing.
Cooking Tips:
Ensuring that all your ingredients are at room temperature can make a significant difference in the final texture of your cookies. When whipping cream, keeping your bowl and beaters chilled helps them fluff up better. Always allow the cookies to cool fully before adding the filling to prevent it from melting.
Storing Suggestions:
Once prepared, these cookies can be stored in an airtight container in the refrigerator for up to 3 days. You can make the cookie base ahead of time and freeze it, then prepare the filling fresh when needed to ensure the best texture and flavor.
FAQ
Can I freeze these cookies for later?
Yes, you can freeze the cookie base for up to a month. It’s best to prepare the filling fresh when you’re ready to serve, as cream-based fillings don’t always freeze well.
What if I don’t have a piping bag?
No worries! You can use a simple zip-top bag by filling it with the mixture, sealing the top, and snipping one corner to act as a piping bag. It works in a pinch and helps you achieve almost the same results.
Is there an alternative to using orange food coloring?
Yes, turmeric can be used in tiny amounts to achieve a similar hue without altering the flavor. Remember, a little goes a long way, so start with a pinch and build up slowly to reach the desired color.
Can I make these cookies gluten-free?
Absolutely! By using a 1-to-1 gluten-free flour blend, you can enjoy these cookies without gluten. Just ensure the blend you choose is suitable for general baking to get the desired texture.
How can I ensure the filling is not too runny?
Make sure the cream cheese is fully softened and correctly mixed with the sugar before adding pumpkin puree. Whipping the heavy cream to stiff peaks is crucial, and folding it gently into the pumpkin ensures the filling remains stable.
What can I do if my cookies are spreading too much?
If you find your cookies are spreading more than you’d like, chilling the dough balls in the refrigerator for about 15-20 minutes before baking can help them maintain their shape while baking.
The Best Crumbl Pumpkin Pie Cookies
Ingredients
- 1/3 cup canola or vegetable oil
- 1/4 cup powdered sugar
- 1 egg (room temperature)
- 1 stick softened butter
- 1/2 cup granulated sugar
- 2 1/3 cup all-purpose flour
- 1 teaspoon vanilla extract
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
Pumpkin Pie Filling:
- 5 oz pumpkin puree
- 3 oz cream cheese (softened)
- 1/2 cup brown sugar
- 1 tablespoon white sugar
- 2/3 cup cold heavy cream
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- orange gel food coloring
Instructions
- Start by preheating your oven to 350°F and lining a baking tray with parchment paper for later use.
- In a large bowl, mix together the softened butter, oils, granulated sugar, and powdered sugar until the mixture is smooth.
- Incorporate the egg and vanilla extract into the mixture, whisking until everything is fully combined.
- Gradually fold in the flour, salt, and baking powder until just combined, then scoop out 9 equal portions onto the prepared baking sheet and flatten them to about 1 inch thick. Create a slight indent in the center of each cookie using a 1/4 measuring cup.
- Bake cookies for approximately 8-9 minutes, allowing them to cool on the tray afterwards.
- Meanwhile, prepare the pumpkin pie filling by beating the cream cheese and brown sugar until completely blended, then add the pumpkin puree and pumpkin spice, adjusting with orange gel food coloring as desired.
- In another bowl, whip the cold heavy cream with the granulated sugar and vanilla extract until stiff peaks appear, then gently fold it into the pumpkin mixture.
- Transfer the filling into a piping bag fitted with a large tip, and pipe it generously into each cookie's center. To encourage the filling to spread, lightly tap the cookies on the counter, and finish with a dollop of whipped cream on top.
