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As the days grow shorter and the air turns crisp, there's an undeniable excitement that fills the atmosphere; fall flavors are back in vogue, inviting us to indulge in the warm, comforting essence of the season. Among the most beloved ingredients that embody autumn is pumpkin, a versatile staple that has captured the hearts of bakers and food enthusiasts alike. This Creamy Pumpkin Pie Crumbl Cookie recipe is a delightful twist on traditional cookies, combining the rich, spiced flavors of pumpkin pie with the soft, chewy texture of cookies. Topped with a crumbly layer that adds a delightful crunch, these cookies are sure to become a seasonal favorite.

Creamy Pumpkin Pie Crumbl Cookies

Fall in love with baking this season with our Creamy Pumpkin Pie Crumbl Cookies! This delightful recipe combines the rich flavors of pumpkin pie with a chewy cookie texture, all topped with a crunchy crumb layer. Perfect for Thanksgiving or any autumn gathering, these cookies are easy to make and sure to impress. Warm spices, creamy filling, and seasonal charm come together for a treat you won't want to miss. Get the recipe now! #PumpkinCookies #FallBaking #Cookies #PumpkinSpice #Dessert #AutumnFlavors
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Ingredients
  

For the cookies:

1 ¾ cups all-purpose flour

½ cup rolled oats

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 teaspoon pumpkin pie spice

½ cup unsalted butter, softened

½ cup brown sugar, packed

¼ cup granulated sugar

1 large egg

½ cup pumpkin puree

1 teaspoon vanilla extract

For the creamy filling:

½ cup cream cheese, softened

¼ cup powdered sugar

1 teaspoon vanilla extract

1 tablespoon milk (or more for consistency)

A pinch of pumpkin pie spice

For the crumb topping:

½ cup all-purpose flour

¼ cup brown sugar, packed

¼ cup rolled oats

4 tablespoons cold unsalted butter, cubed

1 teaspoon cinnamon

Instructions
 

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

    Make the cookie dough: In a large bowl, whisk together the flour, oats, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.

      In another bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the egg, pumpkin puree, and vanilla extract. Mix until smoothly combined.

        Gradually incorporate the dry flour mixture into the wet ingredients, mixing until just combined. Do not overmix.

          Prepare the crumb topping: In a separate bowl, combine flour, brown sugar, rolled oats, cinnamon, and cold butter cubes. Use a fork or pastry cutter to blend until the mixture resembles coarse crumbs.

            Assemble the cookies: Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, leaving space between each cookie. Flatten each ball slightly, then sprinkle the crumb topping generously on top of each cookie.

              Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may still look soft, but they will firm up as they cool.

                Prepare the creamy filling: In a mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, vanilla extract, and milk until creamy and spreadable. If it’s too thick, add a bit more milk.

                  Once the cookies are cool, sandwich a dollop of the creamy filling between two cookies, or spread the filling on top of one cookie and place another on top for a double-decker effect.

                    Serve and enjoy your Creamy Pumpkin Pie Crumbl Cookies with a glass of milk or your favorite fall beverage!

                      Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12-15 cookies