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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.
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Prep Time 20 minutes
Cook Time 22 minutes
Resting and chilling 1 hour 10 minutes
Total Time 1 hour 52 minutes
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.