Crumbl’s Pumpkin Pie Cookies: Made at Home
- 1 cup softened butter
- 3/4 cups granulated sugar
- 1/4 cup neutral oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon butter emulsion
- 3 1/2 cups flour
- 1/2 cup powdered sugar
- 2 teaspoons baking powder
- 1/4 cup softened butter
- 1/2 cup cream cheese
- 1/4 cup brown sugar
- 1 cup pumpkin puree
- 1 1/2 teaspoon pumpkin pie spice
- 4 cups powdered sugar
- 1.5 teaspoon vanilla extract
- 1.5 teaspoon pumpkin spice extract
- 2 cups whipped topping
Preheat the oven to 350F. Cream the butter and sugar together until light and fluffy. Add in wet ingredients and mix until combined. Scrape bowl and then mix in the dry ingredients just until mixed. Take care not to over-mix your dough.
Staying true to Crumbl's presentation portion your dough out in equal portions. Using the palm of your hand gently press into a hockey puck shape. Then using your fingers press the edges up to form a lip. This style will create more cookies 10-12 depending on the cookie scoop size used. Or using a mini pie pan press in your dough and using the back of a spoon and your fingers to crimp the edges. This makes about 6 large cookies.
Bake for 11-15 minutes, the dough will not longer look wet in the middle. If creating Crumbl's look, remove from oven and repressed the centre of the cookies. Let cool for about 20 minutes before transferring to wire rack.
In the bowl of your stand mixer, cream the butter, brown sugar, and cream cheese together until combined. Scrape down the sides and add in the pumpkin puree, pumpkin pie spice, and extract. Scrape down the sides before slowly adding in the powdered sugar, 1 cup at a time. Once combined fold in the whipped topping.
Spoon into cooled pie cookies/crusts. Add a dollop of whipping topping and sprinkle with pumpkin pie spice for Crumbl's look. If going more of the pie route adding pie crust cut out leaves add such a fun look. Best served chilled.