Oh, the first time I tried a Crumbl pumpkin pie cookie was a moment kissed by magic! The cozy scent of warm spices filled the air as I entered my favorite bakery, and I was immediately drawn in. The moment I took a bite, it was pure bliss—soft, chewy, with a flavor that perfectly captured the essence of fall! Pumpkin, cream cheese, and just the right amount of pumpkin pie spice danced on my tongue, sending shivers of joy down my spine. The warmth enveloped me like a cherished blanket, and I knew right then—it had to be shared.
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These delightful cookies have quickly become a staple in my kitchen and my heart. They’re not just cookies; they’re little bites of comfort that invite cozy conversations and laughter. Trust me when I say, you will love them too. They’re perfect for chilly evenings or festive gatherings, bringing everyone together with their irresistible charm!
Why You’ll Love This Recipe
- Easy to Make: Perfect for even the least experienced bakers—just mix, scoop, and bake!
- Deliciously Flavorful: Bursting with pumpkin goodness and creamy filling that’s simply delightful.
- Crowd-Pleasing: Guaranteed to impress family and friends at any gathering; they’ll be begging for the recipe!
- Versatile: Enjoy as fall treats or a comforting dessert any time of year.
- Sensory Experience: The warm spices and sweet aroma create a warm, inviting atmosphere in your kitchen.
Ingredients
- 1 stick butter (softened)
Bring it to room temperature for easier mixing—soft butter loves to blend! - 1/3 cup oil (vegetable or canola oil)
This adds moisture and helps the cookie stay chewy—so delicious! - 1/2 cup granulated sugar
Sweetness is key! This will balance the flavors beautifully. - 1/4 cup powdered sugar
Contribution of smoothness to the dough for an extra tender texture. - 1 egg (at room temperature)
Room temp eggs incorporate better for an even consistency. - 1 tsp vanilla extract
A dash of vanilla brings warmth and depth to flavor, like a hug in a cookie! - 2 & 1/3 cup flour
The base of your cookies—the right amount is essential for perfect texture! - 1/4 tsp salt
A little salt elevates all flavors—don’t skip it! - 3/4 tsp baking powder
Helps your cookies rise to glorious heights while baking. - 3 oz cream cheese (softened)
This creamy goodness adds richness to our filling—yum! - 1/2 cup brown sugar
Moist and caramel-like, it complements pumpkin beautifully. - 5 oz pumpkin puree
The star ingredient! A burst of fall flavor in every bite. - 2/3 cup heavy cream (cold)
Beating this into our filling creates dreamy decadence! - 1 tbsp white sugar
It sweetens the filling just a touch more—perfect balance! - 1 tsp vanilla extract
Vanilla in the filling? Yes, please! More warmth! - 2 tsp pumpkin pie spice
An aromatic blend that whispers comfort with every mouthful! - Orange gel food coloring
For that vibrant pumpkin hue—fun and festive!
Full recipe card is below.
How to Make It
Preheat the Oven
Let’s get started by preheating your oven to 350°F (175°C). This is essential for the perfect bake!
Prepare the Baking Sheet
Line a baking sheet with parchment paper and set it aside. This will prevent sticking and make cleanup a breeze!
Cream the Butter and Sugars
In a large mixing bowl or a stand mixer, cream together the softened butter, oil, granulated sugar, and powdered sugar until it’s light and fluffy. Picture it: a creamy, dreamy mixture that smells like heaven in your kitchen.
Add the Egg and Vanilla
Crack in the egg and pour in the vanilla extract. Mix these until just combined; we want everything to blend beautifully, creating rich flavors.
Incorporate the Dry Ingredients
Add the flour, salt, and baking powder to the mixture. Stir gently until it comes together—don’t overmix, as we want tender cookies. Feel the floury clouds rising from your bowl; isn’t it delightful?
Scoop and Shape the Cookies
Using a large cookie scooper, scoop out nine equally sized cookie balls and place them beautifully onto the prepared baking sheet. Now, gently flatten them to about 1 inch in thickness. Take a 1/4 measuring cup and press down into the center of each cookie to form a little well for our filling—too cute!
Bake the Cookies
Pop them in the oven and bake for 8-9 minutes. The aroma will start wafting through your kitchen, a warm embrace for your senses! Once done, let them cool on the baking sheet.
Make the Pumpkin Pie Filling
Now, it’s time for the creamy filling! In a bowl, blend the cream cheese, cold heavy cream, white sugar, vanilla extract, pumpkin puree, and pumpkin pie spice together until smooth and luscious. You’ll find yourself wanting to taste just a little (okay, a lot!).
Pro Tips for Success
- Soften Ingredients: Make sure your butter and cream cheese are softened for a smooth mix.
- Don’t Overbake: Cookies are best when slightly underbaked for that chewy texture!
- Temperature Matters: Room temperature eggs mix in better for a more uniform dough.
- Use Quality Pumpkin Puree: Pure pumpkin provides the best flavor; skip the pumpkin pie filling.
Flavor Variations
- Nutty Twist: Add some chopped pecans or walnuts for a delightful crunch.
- Chocolatey Surprise: Mix in a few chocolate chips for a sweet surprise.
- Spicy Kick: Add an extra dash of cinnamon or nutmeg if you’re feeling bold!
Serving Suggestions
Serve these delightful cookies warm, topped with a dollop of whipped cream for that extra fancy touch. They’re best enjoyed with a cozy cup of spiced chai or a cold glass of milk—so comforting!
Make-Ahead & Storage
You can make the dough a day in advance; just cover it and keep it in the fridge! Once baked, store your cookies in an airtight container at room temperature for up to a week.
Leftovers
Leftover cookies (if there are any!) can be crumbled up and used as a delightful topping on ice cream or yogurt. Trust me; it’s a game-changer!
Freezing
Yes, you can freeze these cookies! Once cooled, wrap them tightly in plastic wrap or a freezer-safe container. They can last up to 3 months in the freezer. Thaw overnight in the fridge before enjoying!
Reheating
For the best reheating method, place them in a warm oven at 350°F for about 5 minutes, or microwave them for 10-15 seconds—just enough to warm them up!
FAQs
Can I use canned pumpkin instead of fresh?
Absolutely! Canned pumpkin puree is perfect for this recipe. Just ensure it’s pure pumpkin, not pie filling.
Can I make these cookies gluten-free?
Yes! Just substitute the all-purpose flour with a 1:1 gluten-free flour blend.
How can I store leftover filling?
Store any leftover filling in an airtight container in the fridge for up to 3 days.
What if I don’t have cream cheese?
You can swap the cream cheese for mascarpone cheese for a lighter version!
Final Thoughts
Baking with love is truly what creates the magic in the kitchen. These Crumbl pumpkin pie cookies are more than a recipe; they’re an invitation to create cherished moments with loved ones. So grab your apron, let the aroma fill your cozy kitchen, and enjoy every delightful bite. Remember, it’s about the joy of baking together and sharing delicious treats. Happy baking, friends!
Crumbl Pumpkin Pie Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl or stand mixer, cream together the softened butter, oil, granulated sugar, and powdered sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until just combined.
- Gently incorporate the flour, salt, and baking powder until it comes together.
- Using a large cookie scooper, scoop out nine cookie balls and place them on the prepared baking sheet, gently flattening each to about 1 inch thick.
- Press down into the center of each cookie to form a little well for the filling.
- Bake the cookies for 8-9 minutes. Let them cool on the baking sheet.
- In a bowl, blend the cream cheese, heavy cream, white sugar, vanilla extract, pumpkin puree, and pumpkin pie spice together until smooth.