Description
Soft sugar cookie base with a creamy pumpkin pie filling on top. These Crumbl pumpkin pie cookies are thick, tender, and perfect for fall baking.
Ingredients
Scale
- 1 stick butter
- 1/3 cup oil
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1 egg
- 2 tsp vanilla extract
- 2 1/3 cup flour
- 1/4 tsp salt
- 3/4 tsp baking powder
- 3 oz cream cheese
- 1/2 cup brown sugar
- 5 oz pumpkin puree
- 2 tsp pumpkin pie spice
- 2/3 cup heavy cream
- 1 tbsp white sugar
- orange gel food coloring
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Cream butter, oil, granulated sugar, and powdered sugar until smooth.
- Add egg and vanilla extract and mix until combined.
- Mix in flour, salt, and baking powder just until dough forms.
- Scoop into 9 balls, flatten to 1 inch thick, and press center using a 1/4 cup.
- Bake for 8-9 minutes and let cool completely.
- Beat cream cheese and brown sugar until smooth, then mix in pumpkin puree and pumpkin spice.
- Whip heavy cream, sugar, and vanilla to stiff peaks.
- Fold whipped cream into pumpkin mixture.
- Pipe filling into cookie centers, tap gently to spread, and top with whipped cream.
Notes
- Do not overmix the dough to keep cookies soft.
- Make sure cookies are fully cooled before adding filling.
- Whip cream to stiff peaks so the filling holds its shape.
- Store cookies in the fridge due to the cream filling.
- Prep Time: 25 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 320
- Sugar: 22
- Sodium: 120
- Fat: 18
- Saturated Fat: 9
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 1
- Protein: 3
- Cholesterol: 45
