Irresistibly Soft Crumbl Copycat Pumpkin Pie Cookies Recipe
Servings: 12 cookies
Calories: 150kcal
Delight in the flavors of Crumbl Copycat Pumpkin Pie Cookies, a perfect fall treat that brings festive cheer to any occasion.
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Equipment
- Mixing bowls
- Baking sheet
- Parchment Paper
- Wire Rack
Ingredients
For the Cookie Dough
- 2 cups all-purpose flour substitute with gluten-free flour for a gluten-free option
- 1 cup pumpkin puree ensure to use pure pumpkin, not pumpkin pie filling
- 1 cup brown sugar can be swapped with coconut sugar for a less refined alternative
- ½ cup butter for a dairy-free version, substitute with coconut oil or vegan butter
- 1 large egg a flax egg can be used as a vegan alternative
- 2 teaspoons pumpkin pie spice if unavailable, mix cinnamon, nutmeg, and ginger
- 1 teaspoon baking soda ensure it’s fresh for the best rise
- ½ teaspoon salt does not have a substitute
- 1 teaspoon vanilla extract can replace with almond extract for a different flavor profile
For the Cream Cheese Filling
- 8 ounces cream cheese substitute with non-dairy cream cheese for a vegan option
- 1 cup powdered sugar keep it on hand for a perfect texture
- 1 teaspoon vanilla extract can be swapped for lemon extract for a zesty twist
Instructions
Preparation
- Blend softened cream cheese with powdered sugar and a splash of vanilla extract until you achieve a smooth and creamy consistency. Set aside while you prepare the dough.
- In a large bowl, whisk together your dry ingredients: flour, baking soda, pumpkin pie spice, and salt.
- In another bowl, mix the wet ingredients: pumpkin puree, melted butter, brown sugar, egg, and vanilla, ensuring everything is well combined.
- Gradually stir the dry mixture into the wet ingredients until just incorporated. Be careful not to overmix.
- Scoop tablespoons of dough onto a baking sheet lined with parchment paper, leaving space in between.
- Create a small indentation in the center of each cookie to hold the cream cheese filling.
- Carefully spoon the cream cheese filling into each indentation, filling them generously but not overflowing.
- Place your cookies in the oven and bake at 350°F (175°C) for 12-15 minutes, or until the edges are golden brown and the centers feel set.
- Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Notes
Optional: Dust with powdered sugar before serving for an extra touch of sweetness. For best results, chill the cookie dough for about 30 minutes before scooping. Fresh ingredients lead to the best cookies.
Nutrition
Serving: 1cookie | Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.5g | Cholesterol: 30mg | Sodium: 150mg | Potassium: 50mg | Fiber: 1g | Sugar: 8g | Vitamin A: 10IU | Calcium: 2mg | Iron: 4mg