Crumbl Copycat Pumpkin Pie Cookies
Soft, buttery cookies with a vanilla base topped with pumpkin pie filling and whipped cream, inspired by Crumbl’s festive fall cookies.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Total Time: 30 minutes (plus cooling time)
- Yield: 18–20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1/2 cup unsalted butter, softened
1/3 cup oil
1/2 cup sugar
1/2 cup powdered sugar
1 egg
2 teaspoons vanilla extract
2 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
Pumpkin pie filling, for topping (optional)
Whipped cream, for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together butter, oil, sugar, and powdered sugar until smooth and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together flour, salt, and baking powder.
- Gradually add dry ingredients to the wet mixture, mixing until a soft dough forms.
- Scoop dough balls onto the prepared baking sheet, leaving space between each.
- Flatten slightly with your palm or the bottom of a glass.
- Bake for 10–12 minutes, until edges are set but centers remain soft.
- Cool completely before topping with pumpkin pie filling and a swirl of whipped cream if desired.
Notes
Add pumpkin spice to the dough for extra fall flavor.
Substitute maple extract for vanilla for a seasonal twist.
Cookies can be enjoyed plain or topped with cream cheese frosting or spiced glaze instead of pumpkin filling.
If dough feels too soft, chill for 20 minutes before shaping.
Store plain cookies at room temperature for 3 days or filled cookies in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 13g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Find it online: https://justsosavory.com/crumbl-copycat-pumpkin-pie-cookies/
