Crumbl Pumpkin Pie Cookies

The dough feels sturdy when you roll it, but the first time I pressed the pumpkin filling into the centers too early, the edges weren’t ready to hold their shape. Baking the rounds for eight minutes first gives them a little structure before you make the wells. These Crumbl Pumpkin Pie Cookies come out with a thick, tender cookie rim and a smooth pumpkin center that sets right in the oven.

I like that each cookie gets its own little pumpkin pie center instead of a layer of frosting covering the whole top. The filling is whisked together in one bowl, and the whipped cream goes on only after the cookies are cold. That last chill keeps the topping from sliding around, and the finished cookies have a cool, creamy top over the soft pumpkin center and lightly golden edges.

Why the Pumpkin Filling Goes Into a Partly Baked Cookie

The cookie and the pumpkin center need different amounts of time in the oven. The dough rounds bake by themselves first, then you press a shallow well into each one and add the filling. That order gives the base a head start, so the wet pumpkin mixture sits in a defined center instead of spreading over a soft, unbaked round.

Keep a thick rim around each well. It gives the cookie its pie-crust-like shape and leaves a clear border between the lightly golden cookie and the pumpkin filling. The wells don’t need to be deep enough to expose the baking sheet; press with the back of a tablespoon and work gently so the cookie stays intact. Once filled, the centers bake until set and reach 160°F in the middle. The finished texture is meant to be soft, not dry or crisp all the way through.

Pumpkin Puree and Evaporated Milk Make the Center Set

• Pumpkin puree — Use plain pumpkin puree, not canned pumpkin pie filling. Pie filling is already sweetened and spiced, so it changes the balance of the center. Canned plain puree is convenient; if you use homemade, choose a thick puree rather than a watery one.
• Evaporated milk — This gives the pumpkin mixture a creamy texture without making it as loose as regular milk can. Don’t confuse it with sweetened condensed milk; they aren’t interchangeable here.
• Eggs, divided — One egg binds the cookie dough, and the other helps the pumpkin filling set. Crack them into separate bowls before you start so the second egg doesn’t accidentally end up in the dough.
• Unsalted butter and all-purpose flour — Softened butter creams smoothly with the sugar, while all-purpose flour gives the rounds enough body to hold their shape. A cup-for-cup gluten-free baking flour is the most practical flour swap, though the cookie texture may be a little different.
• Pumpkin pie spice and vanilla — The spice seasons the center, while vanilla rounds out the cookie dough. Check that your pumpkin pie spice smells fragrant; an old, flat jar won’t bring the same warmth.
• Cold heavy cream — Heavy cream whips into a topping that holds its shape over the chilled cookies. Keep it cold, and use powdered sugar rather than granulated sugar so the whipped cream stays smooth.

Build the Cookie Base Before the Pumpkin Center Goes In

Cream the Butter and Sugar, Then Mix the Dough

Heat the oven to 350°F and line two 13×18-inch rimmed baking sheets with parchment paper. Beat the softened butter and granulated sugar on medium speed for about 2 minutes, until the mixture looks light and fluffy. Beat in one egg and the vanilla until combined. Whisk the flour, baking powder, and salt separately, then mix them into the butter mixture on low speed just until no dry streaks remain; stop there so the dough doesn’t get overworked.

Shape Eight Wide Rounds

Divide the dough into 8 equal portions, roll each into a ball, and flatten into a round about 4 inches across. Set 4 rounds on each prepared sheet, leaving space around them. Keeping the portions even helps the cookies bake at the same pace. If a round has a rough edge, smooth it gently with your fingers rather than pressing the dough thinner.

Make the Wells and Bake the Pumpkin Centers

Whisk the pumpkin puree, brown sugar, the remaining egg, evaporated milk, and pumpkin pie spice until smooth. Bake the plain cookie rounds for 8 minutes, then press a 2 1/2-inch-wide well into each with the back of a tablespoon, leaving a thick rim. Divide the filling among the wells and return the sheets to the oven for 10 to 14 minutes, switching the sheets between racks halfway through. The edges should be lightly golden, and the center of the filling should be set and read 160°F.

Cool Completely Before Adding the Cream

Let the cookies rest on the baking sheets for 10 minutes, then move them to a wire rack to cool completely. Refrigerate them until cold, about 1 hour. In a chilled bowl, beat the cold heavy cream with the powdered sugar on medium-high for about 2 to 3 minutes, stopping when medium-stiff peaks form. Pipe or spoon the whipped cream onto the chilled cookies just before serving.

Two Ways to Adapt These Pumpkin Pie Cookies

Questions That Come Up While Baking Pumpkin Pie Cookies

Crumbl Pumpkin Pie Cookies

Crumbl pumpkin pie cookies bake buttery, soft-centered rounds with a smooth pumpkin pie filling set into each cookie. Chill them before finishing with freshly whipped cream for a cool, creamy topping.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 22 minutes mins

Resting and chilling 1 hour hr 10 minutes mins

Total Time 1 hour hr 52 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 530

Ingredients Equipment Method Notes

Ingredients

  

For the cookies

• 0.75 cup unsalted butter softened
• 0.75 cup granulated sugar
• 2 eggs large, divided
• 1 tsp vanilla extract
• 2.5 cups all-purpose flour
• 1 tsp baking powder
• 0.5 tsp salt

For the pumpkin pie filling

• 0.5 cup pumpkin puree
• 0.25 cup light brown sugar packed
• 0.25 cup evaporated milk
• 1 tsp pumpkin pie spice

For the whipped cream

• 1 cup heavy cream cold
• 2 tbsp powdered sugar

Equipment

• 2 13x18-inch rimmed baking sheets
• 1 electric mixer

Method

 

Make the cookie dough

1. Heat the oven to 350°F.
2. Line two 13x18-inch rimmed baking sheets with parchment paper.
3. Beat the butter and granulated sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes.
4. Beat in 1 egg and the vanilla until combined.
5. Whisk the flour, baking powder, and salt in a separate bowl.
6. Mix the flour mixture into the butter mixture on low speed just until no dry streaks remain.
7. Divide the dough into 8 equal portions and roll into balls.
8. Flatten the dough balls into roughly 4-inch rounds and place 4 rounds on each prepared sheet.

Make the pumpkin pie filling

1. Whisk the pumpkin puree, brown sugar, remaining egg, evaporated milk, and pumpkin pie spice in a medium bowl until smooth.

Bake the cookies

1. Bake the cookies for 8 minutes.
2. Press a 2 1/2-inch-wide well into the center of each cookie with the back of a tablespoon, leaving a thick rim.
3. Divide the filling among the wells.
4. Bake for 10 to 14 minutes, switching the sheets between racks halfway through, until the cookie edges are lightly golden and the filling is set and reaches 160°F in the center.
5. Rest the cookies on the sheets for 10 minutes.
6. Transfer the cookies to a wire rack and cool completely.
7. Refrigerate until cold, about 1 hour.

Make the whipped cream

1. Beat the heavy cream and powdered sugar in a chilled bowl on medium-high speed until medium-stiff peaks form, about 2 to 3 minutes.
2. Pipe or spoon whipped cream onto the chilled cookies just before serving.

Notes

For clean, defined wells, press the centers after the first bake while the cookies are still warm. Refrigerate leftover cookies for up to 3 days; freeze untopped cookies for up to 2 months and add the whipped cream after thawing. For a dairy-free adaptation, use plant-based butter and coconut cream.