Description
Fluffy pumpkin cookies that taste exactly like the best Crumbl pumpkin pie cookies. These copycat treats are easy to make, but they taste like they were made with magic! Perfect for fall baking.
Ingredients
Scale
- 1 (8oz) block cream cheese, softened
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3/4 cup pumpkin puree
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- For the Brown Sugar Cinnamon Filling:
- 1/2 cup brown sugar, packed
- 2 teaspoons cinnamon
- 2 tablespoons butter, softened
- For the Pumpkin Spice Whipped Cream:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon pumpkin pie spice
Instructions
- Start by making the filling. In a small bowl combine brown sugar, cinnamon, and butter. Mix with a fork until smooth. Set aside.
- In a large bowl cream together cream cheese, butter, granulated sugar, and brown sugar with an electric mixer on high for about 2 minutes until light and fluffy.
- Add pumpkin, pumpkin pie spice, and vanilla. Mix until combined.
- In a separate bowl whisk together flour, baking powder, baking soda, and salt.
- Add dry ingredients to wet ingredients in the large bowl and mix until combined to form cookie dough.
- Line a baking sheet with parchment paper. Use a 1/4 cup measuring cup to scoop cookie dough. Roll each portion into a ball and place on the baking sheet. Repeat with remaining dough (you should have 12 portions).
- Make an indentation in the center of each cookie by pressing your thumb in the middle. Fill each center with about 1 teaspoon of the brown sugar filling.
- Bake at 350°F for 10-12 minutes. Cool completely.
- Meanwhile, make the whipped cream. Whip heavy cream on high speed, adding powdered sugar and pumpkin pie spice gradually until stiff peaks form.
- Top each cookie with whipped cream and enjoy!
Notes
These cookies are best served fresh, but they can be stored in an airtight container at room temperature for up to 3 days. You can also bake at 325°F for 10-12 minutes if your oven runs hot. If you find the dough too sticky, refrigerate it for 30 minutes before scooping.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 380 kcal
- Sugar: 25g
- Fat: 20g
- Carbohydrates: 45g
- Protein: 4g