Crumbl Pumpkin Pie Cookies
These soft and chewy Crumbl Pumpkin Pie Cookies feature a creamy pumpkin pie filling, making them a perfect treat for autumn gatherings.
Ingredients
For the cookie dough
- 1 stick butter (softened) Make sure it's softened for a creamy texture.
- 1/3 cup vegetable or canola oil
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1 large egg (at room temperature)
- 1 tsp vanilla extract
- 2 1/3 cups flour
- 1/4 tsp salt
- 3/4 tsp baking powder
For the pumpkin pie filling
- 3 oz cream cheese (softened)
- 1/2 cup brown sugar
- 5 oz pumpkin puree
- 2/3 cup cold heavy cream
- 1 tbsp white sugar
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice Adjust to taste.
- orange gel food coloring Optional for coloring.
Instructions
Preparation
- Preheat your oven to 350°F and line a baking sheet with parchment paper. Set it aside.
- In a large mixing bowl or stand mixer, cream together the softened butter, oil, granulated sugar, and powdered sugar until smooth.
- Mix in the egg and vanilla extract until well combined.
- Add the flour, salt, and baking powder. Mix until everything is combined.
- Using a large cookie scooper, scoop out 9 equal cookie balls and place them on the prepared baking sheet. Gently flatten each ball to about 1 inch thick.
- With a 1/4 measuring cup, press down in the center of each cookie to create a space for the pumpkin pie filling.
Baking
- Bake the cookies in the oven for 8-9 minutes. Allow them to cool on the baking sheet.
Serving and Storage
- Once your cookies are cooled, serve them warm or at room temperature.
- Store them in an airtight container at room temperature for 3-5 days or freeze for longer storage.
Notes
For best results, ensure butter and cream cheese are softened. Adjust pumpkin pie spice to your taste.