Crumbl Pumpkin Pie Cookies
These Crumbl Pumpkin Pie Cookies are everything you love about pumpkin pie rich, spiced, and comforting wrapped up in a soft, buttery cookie. Topped with a silky pumpkin mousse, they’re the fall dessert you didn’t know you needed until now.
Ingredients
For the Sugar Cookie Base:
- Butter
- Vegetable oil
- Granulated sugar
- Powdered sugar
- 1 egg
- Vanilla extract
- All-purpose flour
- Salt
- Baking powder
For the Pumpkin Pie Filling:
- Cream cheese
- Brown sugar
- Pumpkin puree
- Pumpkin pie spice
- Heavy cream
- Granulated sugar
- Vanilla extract
- Orange gel food coloring optional
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Beat butter, oil, and both sugars together until light and fluffy.
- Mix in the egg and vanilla until combined.
- Whisk flour, salt, and baking powder in a separate bowl and add gradually to the wet mixture.
- Roll dough into large balls, place on baking sheets, flatten slightly, and make a shallow indentation in each center.
- Bake 8–10 minutes and let cool completely.
- In a bowl, beat cream cheese, brown sugar, pumpkin puree, and pumpkin spice until smooth. Add orange coloring if using.
- In another bowl, whip heavy cream with sugar and vanilla until stiff peaks form.
- Fold whipped cream into pumpkin mixture until fluffy.
- Pipe mousse into cookie centers, swirl the top, and optionally sprinkle extra pumpkin spice.
Notes
Chill the mousse before piping for better shape, use fresh pumpkin spice for max flavor, and don’t overbake if you want that soft center.