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Crumbl Pumpkin Pie Cookies

Deliciously soft and warm cookies filled with rich pumpkin spice goodness, perfect for fall celebrations.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter, softened About 2 sticks
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
For the Pumpkin Filling
  • 1 cup canned pumpkin puree
  • ¼ cup brown sugar
  • 2 tablespoons granulated sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ¼ teaspoon cloves
  • ½ teaspoon vanilla extract
  • ⅓ cup heavy cream

Method
 

Preparation
  1. Cream together the softened unsalted butter and granulated sugar in a mixing bowl until pale and creamy.
  2. Add the egg and vanilla extract, mixing until fully incorporated.
  3. In another bowl, whisk together the all-purpose flour, baking powder, and salt.
  4. Gradually add the dry mixture to the wet ingredients, blending until a soft dough forms.
  5. Roll the dough into balls about 2 inches in diameter and place them on a parchment-lined baking sheet, flattening slightly.
  6. Cover and refrigerate for about 20 minutes.
Pumpkin Filling
  1. In another bowl, combine canned pumpkin puree, brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves, vanilla extract, and heavy cream. Whisk until smooth.
Baking
  1. Preheat your oven to 350°F (175°C).
  2. Scoop a portion of pumpkin filling onto the center of each chilled dough disc, spreading gently.
  3. Bake for 12-15 minutes until lightly golden.
  4. Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

For best results, chill the dough. Consider making the dough and filling a day ahead and store separately in the fridge. Serve with a dollop of whipped cream for an extra indulgent treat.