Description
Soft sugar cookies filled with a creamy pumpkin pie mousse, inspired by Crumbl. Chill, top with whipped cream, and enjoy anytime!
Ingredients
1 stick butter, softened
⅓ cup vegetable or canola oil
½ cup granulated sugar
¼ cup powdered sugar
1 egg (room temperature)
1 tsp vanilla extract
2 ⅓ cups all-purpose flour
¼ tsp salt
¾ tsp baking powder
Pumpkin pie filling:
3 oz cream cheese, softened
½ cup brown sugar
5 oz pumpkin puree
2 tsp pumpkin pie spice
Orange gel food coloring (optional)
⅔ cup heavy cream (cold)
1 tbsp granulated sugar
1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F. Line baking sheet with parchment paper.
2. Cream butter, oil, granulated sugar, and powdered sugar until smooth.
3. Add egg and vanilla extract. Mix until well combined.
4. Add flour, salt, and baking powder. Mix until a soft dough forms.
5. Scoop into 9 balls. Flatten slightly. Press centers with ¼ cup measuring cup.
6. Bake for 8–9 minutes until set. Let cool completely.
7.
8. For the filling:
9. Cream cream cheese and brown sugar until smooth.
10. Mix in pumpkin puree and pumpkin pie spice. Add food coloring if using.
11. Whip heavy cream, granulated sugar, and vanilla to stiff peaks in a separate bowl.
12. Fold whipped cream into the pumpkin mixture.
13. Pipe pumpkin filling into cookie centers and tap cookies gently to level the filling.
14. Top with whipped cream, chill, and serve.
Notes
Filling can be made ahead.
For smaller cookies, divide into 18 and bake for 6–7 minutes.
Store in the fridge for up to 4 days or freeze up to 3 months.
Orange food coloring adds a nice pop but is optional.
Use a gluten-free flour blend with xanthan gum for gluten-free option.
- Prep Time: 25 mins
- Cook Time: 9 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 498
- Sugar: 29g
- Sodium: 227mg
- Fat: 29g
- Saturated Fat: 13g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg