Oh boy, do I have a treat for you today! If you’re anything like me, the arrival of fall means the return of *all things pumpkin*! I absolutely adore pumpkin-flavored goodies, and these Crumbl Pumpkin Pie Cookies have a special place in my heart (and tummy). Not only do they taste like little bites of autumn bliss, but they also bring back fond memories of cozy family gatherings, where we savored yummy desserts after hearty meals.
The beauty of these cookies lies not only in their delightful flavors but also in their irresistible texture. The soft, chewy cookie base serves as the perfect canvas for a creamy pumpkin pie filling topped with a dollop of whipped goodness. So, whether you’re planning a family get-together or seeking the ideal dessert for an autumn potluck, these cookies are just what you need! Let’s jump into the delicious details!
What’s in Crumbl Pumpkin Pie Cookies?
Unsalted Butter: We start with a cup of softened unsalted butter, which gives the cookies that rich flavor and moist texture. I always go for a quality brand because, honestly, life’s too short for mediocre butter!
Granulated Sugar & Brown Sugar: A blend of these two types of sugar adds just the right amount of sweetness and depth. Brown sugar keeps the cookies soft and chewy, while granulated sugar gives them a delightful crispiness at the edges.
Eggs: Two large eggs not only act as a binder but also add to the richness of the dough.
Vanilla Extract: A teaspoon of vanilla extract is a must! It enhances the flavor and makes everything taste even better.
All-Purpose Flour: You’ll need 2 1/2 cups to give the cookies that perfect structure.
Baking Soda: This little leavening agent helps the cookies rise slightly, making them fluffy.
Salt: Just a ½ teaspoon balances out all that sweetness.
Spices (Cinnamon, Nutmeg, Ginger): You thought we were done? Not quite! The spices will transport you directly to a cozy café on a crisp fall day.
Pumpkin Puree: Make sure you grab pure pumpkin puree, not the pre-spiced stuff, for the filling. It’s the heart of the pumpkin flavor!
Whipped Topping: A cup of whipped topping (think Cool Whip) gives the filling that mousse-like texture – creamy and dreamy!
Pumpkin Pie Spice: This blends beautifully with the pumpkin for an aromatic, nostalgic flavor.
Powdered Sugar: Just a sprinkle of this will sweeten up the filling nicely.
Extra Whipped Topping: For garnishing and taking these cookies to a whole new level of deliciousness!
Is Crumbl Pumpkin Pie Cookies Good for You?
Now, before I dive into the sweet details, I always think it’s good to check in with our choices. These cookies do contain some wholesome ingredients, like pumpkin puree, which is high in vitamin A and fiber. Just the right sweetness can also uplift your mood, especially during those fall days.
However, because of the sugar, butter, and whipped topping, let’s keep them as an occasional treat. Moderation is key, my friend! They might not be the healthiest thing on the block, but boy, do they satisfy those cravings!
Ingredients
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 1/2 cup brown sugar, packed
– 2 large eggs
– 1 teaspoon vanilla extract
– 2 1/2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/2 teaspoon ground ginger
– 1 cup pumpkin puree
– 1 cup whipped topping (like Cool Whip)
– 1 teaspoon vanilla extract
– 1 teaspoon pumpkin pie spice
– 1/4 cup powdered sugar
– Extra whipped topping for garnish
This recipe makes about 18 large cookies, perfect for sharing (or not, I won’t judge!).
How to Make Crumbl Pumpkin Pie Cookies?
1. **Preheat the Oven**: Start by preheating your oven to 350°F (175°C). We want it nice and cozy for the cookies!
2. **Make the Cookie Dough**: In a large bowl, cream together that lovely butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
3. **Combine Dry Ingredients**: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Gradually add this dry mixture to your wet mixture, mixing well until everything comes together.
4. **Form Cookies**: Scoop out about 2 tablespoons of dough and roll them into balls. Place them on a lined baking sheet, giving them some room to grow.
5. **Bake Cookies**: Bake for 10-12 minutes until the edges are set but centers look just a tad undercooked. Remove from the oven, let them cool for 5 minutes on the sheet, then transfer them to a wire rack to cool completely.
6. **Prepare Pumpkin Pie Filling**: In a medium bowl, mix the pumpkin puree, whipped topping, vanilla extract, pumpkin pie spice, and powdered sugar until smooth and well combined.
7. **Assemble Cookies**: Once the cookies are cool, spoon that delicious pumpkin pie filling onto the center of each cookie, creating a nice generous mound.
8. **Garnish and Serve**: Top each cookie with a dollop of extra whipped topping for that fancy touch.
Tips for Perfection: A Little Extra Love
These cookies are best served chilled or at room temperature, making them perfect for pre-make prepping! Store them in an airtight container, and they’ll last for about 3 days – if they make it that long. Trust me, they’ll be gone in no time!
Thinking of variations? Try adding a sprinkle of crushed graham crackers on top for a little extra crunch, or even a drizzle of caramel syrup for some extra indulgence!
I hope you’re as excited to dive into these delightful Crumbl Pumpkin Pie Cookies as I am. Trust me, once you try them, they’ll become a staple in your fall recipe collection. So roll up those sleeves and let’s bake some memories together! I’d love to hear how they turn out for you. Happy baking!
