Copycat Crumbl Pumpkin Pie Cookie
This one’s like baking a mini Thanksgiving. Silky pumpkin custard filling, buttery cookie crust, and a dollop of whipped topping to finish it off.
Ingredients
Cookie Base
¾ cup butter, softened
½ cup brown sugar
¼ cup sugar
1 egg
2 tsp vanilla
2 cups flour
½ tsp baking powder
½ tsp cinnamon
Pinch of nutmeg
Pumpkin Filling
¾ cup pumpkin purée
¼ cup brown sugar
½ tsp cinnamon
¼ tsp ginger
⅛ tsp nutmeg
¼ cup cream cheese
2 tbsp powdered sugar
Topping
Whipped cream + cinnamon sprinkle
Instructions
Preheat oven to 350°F.
Make cookie dough; press into shallow cups in a muffin tin.
Bake 10–12 min.
Blend pumpkin filling until smooth; spoon into cooled cookie cups.
Chill 20 min before topping with whipped cream.
Tips & Notes
For extra crunch, brush cookie bases with melted butter and sugar before baking.
Use cold whipped cream to prevent melting on warm filling.