Description
Soft, tender cookies filled with a creamy pumpkin pie mousse—these Crumbl Pumpkin Pie Cookies Copycat taste like a cozy slice of pumpkin pie layered onto a buttery cookie base.
Ingredients
- 1 stick butter, softened
- 1/3 cup oil
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1 egg, room temperature
- 1 tsp vanilla extract
- 2 1/3 cups flour
- 1/4 tsp salt
- 3/4 tsp baking powder
- 3 oz cream cheese, softened
- 1/2 cup brown sugar
- 5 oz pumpkin puree
- 2 tsp pumpkin pie spice
- Orange gel food coloring (optional)
- 2/3 cup cold heavy cream
- 1 tbsp granulated sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Cream together butter, oil, granulated sugar, and powdered sugar, then mix in the egg and vanilla.
- Add flour, salt, and baking powder, mixing until a dough forms. Scoop 9 cookies, place on the baking sheet, and flatten slightly.
- Press the center of each cookie using a 1/4 cup measuring cup to form a well.
- Bake 8–9 minutes until edges are set. Cool completely.
- Beat cream cheese and brown sugar until smooth, then mix in pumpkin puree, pumpkin pie spice, and optional food coloring.
- Whip heavy cream, granulated sugar, and vanilla to stiff peaks.
- Fold whipped cream into the pumpkin mixture, transfer to a piping bag, and pipe into cooled cookies.
- Tap cookies gently to settle filling and top with whipped cream or pumpkin spice.
Notes
Chill the bowl before whipping cream. Do not overbake—cookies should stay soft.
- Prep Time: 20 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American