Copycat Crumbl Pumpkin Pie Cookie
Mini pumpkin pies disguised as cookies. Rich spiced pumpkin filling on a graham base, finished with a dollop of whipped cream.
Ingredients (12 cookies)
Base
1 cup unsalted butter, softened ¾ cup brown sugar 1 egg 2 tsp vanilla extract 2 cups flour 1 cup graham cracker crumbs 1 tsp baking powder ½ tsp salt
Filling
1 cup pumpkin purée ½ cup brown sugar 1 egg yolk ½ cup heavy cream 1 tsp cinnamon ½ tsp nutmeg ½ tsp ginger ¼ tsp cloves
Topping
Whipped cream
Instructions
Preheat oven 350°F. Beat butter + sugar until fluffy. Add egg + vanilla. Mix flour, graham crumbs, baking powder, salt; add slowly. Scoop dough into muffin tins (about ¼ cup each). Press centers down. Bake 8 minutes. Mix filling ingredients. Spoon into cookie crusts. Bake another 12 minutes until just set. Cool, then top with whipped cream.
Pro Tips
Chill cookies before topping so whipped cream holds. Add 1 tsp maple syrup to filling for depth.