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crumbl pumpkin pie cookie recipe

Crumbl Pumpkin Pie Cookie Recipe

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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 2 1/4 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/2 cup (115g) unsalted butter, softened
  • 2 oz (55g) cream cheese, softened
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/3 cup (75g) pumpkin puree
  • 4 oz (115g) cream cheese, softened (for frosting)
  • 1 1/2 cups (180g) powdered sugar, sifted
  • 3 tbsp heavy cream
  • 1/4 tsp cinnamon (for frosting)
  • Pinch of nutmeg (for frosting)
  • Ground cinnamon, for dusting

Method
 

  1. Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl. Set aside.
  2. Beat the butter and 2 oz cream cheese on medium for 2 minutes, then add both sugars and beat on medium-high for another 2 minutes until pale and creamy.
  3. Add the egg and vanilla, beat 30 seconds, then add the pumpkin puree and mix on low for 20 seconds.
  4. Add the flour mixture and mix on low just until no dry streaks remain, about 30 to 40 seconds. Cover and refrigerate for 30 minutes.
  5. Preheat oven to 350°F (175°C). Scoop into 8 balls (about 3 oz each), press to 3/4 inch thick, place on lined baking sheets, and bake 13 to 15 minutes until edges are set and tops are matte. Cool completely on the pan, at least 25 minutes.
  6. Beat the 4 oz cream cheese until smooth, then add the sifted powdered sugar, heavy cream, 1/4 tsp cinnamon, and pinch of nutmeg. Beat on medium-high for 2 minutes until creamy.
  7. Frost each cooled cookie, then dust with ground cinnamon and serve at room temperature.

Notes

The 30-minute chill is the step most people skip, and it's why cookies end up flat. If your kitchen runs warm, chill the shaped cookie balls on the baking sheet for an extra 10 minutes before they go into the oven. These taste best on day one or two, so if you're making them ahead, store the cookies and frosting separately and frost them the day you plan to serve.