Description
These Creamy Pumpkin Pie Crumbl Cookies bring the warm flavors of a classic pumpkin pie into a soft, melt-in-your-mouth cookie. With a hint of cinnamon, nutmeg, and other warm spices, each bite is filled with rich pumpkin filling and a creamy topping, making it the perfect treat for fall. These cookies are easy to make, incredibly delicious, and sure to be a hit at any autumn gathering or for an everyday indulgence!
Ingredients
Scale
For the Cookies:
- 1 stick butter, softened
- ⅓ cup vegetable or canola oil
- ½ cup granulated sugar
- ¼ cup powdered sugar
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- 2 & ⅓ cups flour
- ¼ teaspoon salt
- ¾ teaspoon baking powder
For the Pumpkin Filling:
- 3 oz cream cheese, softened
- ½ cup brown sugar
- 5 oz pumpkin puree
- ⅔ cup heavy cream, cold
- 1 tablespoon white sugar
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- Orange gel food coloring (optional)
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. - Make the Cookie Dough:
In a large bowl or stand mixer, cream together butter, vegetable oil, granulated sugar, and powdered sugar until light and fluffy. - Add the Egg and Vanilla:
Add the egg and vanilla extract, mixing until fully combined. - Mix the Dry Ingredients:
Mix in the flour, salt, and baking powder until a dough forms. - Shape the Cookies:
Using a large cookie scoop, divide the dough into 9 equal balls. Place the dough balls on the prepared baking sheet and gently flatten each to about 1 inch thick. Press down the center of each cookie with a ¼ measuring cup to create a well for the filling. - Bake the Cookies:
Bake for 8-9 minutes, or until golden brown. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. - For the Pumpkin Filling:
- Prepare the Pumpkin Filling:
In a bowl, mix together the softened cream cheese, brown sugar, pumpkin puree, cold heavy cream, white sugar, vanilla extract, pumpkin pie spice, and a few drops of orange food coloring (optional). Mix until smooth and creamy. - Fill the Cookies:
Spoon the pumpkin filling into the center of each cooled cookie, filling the well you created earlier.
- Prepare the Pumpkin Filling:
Notes
- If you want a more vibrant color, you can add more orange gel food coloring to the filling.
- Ensure that the heavy cream is cold for a smooth filling consistency.
- These cookies are best enjoyed within 3 days but can be stored in the refrigerator for longer freshness.
- You can easily double the recipe if you’re making cookies for a crowd or storing them for later.
- Prep Time: 25 minutes
- Cook Time: 8-9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 22g
- Sodium: 100mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg