Crumbl Copycat Pumpkin Pie Cookies

These Crumbl Copycat Pumpkin Pie Cookies are a delicious twist on a favorite Thanksgiving dessert!

Thanksgiving is all about sharing great food with the ones you love. One of my favorite Thanksgiving foods is pumpkin pie, and this recipe is basically a fun way to enjoy this favorite dessert in cookie form. Inspired by Crumbl, these Pumpkin Pie Cookies have a delicious sugar cookie crust and are topped with a delicious pumpkin pie mousse topping. These cookies are easy to make, and would be a fun activity to do with the kids. I'm sure they will be a hit at any autumn or Thanksgiving gathering!

Use a hand mixer or stand mixer and a mixing bowl to combine the ingredients to make the cookie dough. Once mixed, the dough should be quite soft and light in color. If it seems too sticky, you can add a little bit of flour to the mixture.

Split the dough up into 9 equally-sized pieces. Roll the dough pieces into balls, and then slightly flatten them out onto a baking sheet lined with silicone mats or parchment paper.

Press the bottom of a ¼ cup measuring cup into the center of each cookie. This will leave a perfectly-sized impression to make it possible to fill the cookie after baking!

Bake the cookies for 9 minutes. Do NOT overbake! Let them cool for 15-20 minutes, and then move cookies to a wire rack to finish cooling.

While the cookies are baking and cooling, mix up the pumpkin pie filling and whipped cream topping. Pour the filling and topping mixtures into piping bags.

Pipe the pumpkin pie filling into the center of each cookie. Gently tap the cookies or the wire rack on the counter top to allow the filling to settle evenly and flatten out.

IMPORTANT: when making the cookie filling recipe, make sure to use pumpkin puree, and NOT pumpkin pie filling!!

With the whipped topping in a piping bag fitted with a large star decorating tip, pipe a dollop on top of each cookie. Not only does this add extra sweetness to the cookie, but it also makes it look like a miniature pumpkin pie!

Crumbl Copycat Pumpkin Pie Cookies

Servings: 9 large cookies

Prep Time: 20 Minutes

Cook Time: 9 Minutes

Cookie Ingredients:

• ½ cup unsalted butter, softened
• ⅓ cup oil
• ½ cup sugar
• ½ cup powdered sugar
• 1 egg
• 2 teaspoons vanilla extract
• 2 ½ cups flour
• ½ teaspoon salt
• 1 teaspoon baking powder

Cookie Directions:

1. Preheat the oven to 350º F. Line a baking sheet with silicone baking mats or parchment paper and set aside.
2. In stand mixer bowl, cream together butter, oil, granulated sugar, and powdered sugar until smooth.
3. Add egg and vanilla and mix until combined.
4. Change to the paddle attachment, and then add flour, salt, and baking powder.
5. Mix until the dough is completely combined and pulls away from the sides of the bowl.
6. Divide the dough into 9 equal pieces.
7. Roll the dough into balls, and then flatten into a disc on the lined baking sheet.
8. Press the bottom of a ¼ measuring cup into the center of each cookie, and reshape the dough around it to leave an impression.
9. Bake cupcakes in preheated oven for 9 minutes or until the edges are just starting to golden. Do NOT over-bake.
10. Allow the cookies to cool completely before decorating.

Pumpkin Pie Filling Ingredients:

• 3 oz cream cheese, softened
• ½ cup brown sugar
• ½ cup pumpkin puree
• 2 teaspoons pumpkin pie spice
• Gel food coloring - orange
• 1 ½ cups heavy whipping cream
• ¼ cup granulated sugar
• 2 teaspoons vanilla extract

Pumpkin Pie Filling Directions:

1. In mixing bowl, combine cream cheese and brown sugar until smooth and lighter in color.
2. Add in pumpkin puree, pumpkin pie spice, and orange food coloring and combine well.
3. Transfer the pumpkin pie mixture into another bowl an wipe out the mixing bowl.
4. In the mixing bowl, combine heavy cream, granulated sugar, and vanilla. Mix on high speed with the whisk attachment for 2-3 minutes to get stiff peaks. Do NOT over-mix. 
5. Transfer ½ cup of the whipped cream mixture to a piping bag fitted with a large star decorating tip.
6. Fold the remaining whipped cream into the pumpkin mixture by hand until fully combined.
7. Transfer the pumpkin mixture into a piping bag fitted with a large round tip or no tip at all.

Pumpkin Pie Cookie Decorating Directions:

1. Pipe a mound of the pumpkin mixture into the cavity of each cookie.
2. Gently tap the cookie on the counter to allow the mixture to settle.
3. Pipe a small dollop of whipped cream in the center of the pumpkin mixture.

Tips: 

• To make 18 smaller cookies instead of 9 large ones, bake for 6-7 minutes instead. Top the cookies the same way as directions.
• Refrigerate: Refrigerate cookies in an airtight container for up to 3 days.
• Freeze: Freeze cookies for up to 3 months. Stack cookies in an airtight container with a piece of parchment paper placed between each layer to prevent the icing from sticking to the other cookies.
  Thaw cookies in the refrigerator overnight or on the counter for a few hours before serving.

Not only are these Crumbl Copycat Pumpkin Pie Cookies a festive autumn and Thanksgiving treat, but they really are easy to make and taste delightful! If you decide to give this recipe a try, I'd love to hear all about it! Please share your creations on Instagram, Facebook, or leave a comment/photo on the project pin on Pinterest!

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