22 Crumbl Pumpkin Pie Cookies Recipes You Need to Try This Fall!

Fall is the perfect season to indulge in the warm, cozy flavors of pumpkin pie, and there’s no better way to enjoy this classic dessert than in cookie form!

These Crumbl Pumpkin Pie Cookies are soft, chewy, and bursting with autumn vibes, making them an irresistible treat for any occasion.

Whether you’re hosting a gathering or simply craving a sweet snack, these recipes will bring the essence of fall right to your kitchen, ensuring that every bite is a delight!

1. Classic Crumbl Pumpkin Pie Cookies

These classic Crumbl Pumpkin Pie Cookies are soft and chewy, infused with rich pumpkin flavor and a blend of warm spices that will transport you straight to a cozy fall afternoon.

Each cookie boasts a hint of nutmeg and cinnamon, providing that quintessential pumpkin pie taste. Perfect for sharing with family or friends, these cookies are sure to become a favorite in your fall baking repertoire.

Recipe Overview:

– Servings: 12 cookies

– Prep Time: 15 minutes

– Cook Time: 12 minutes

– Total Time: 27 minutes

– Calories: 150 per cookie

Nutrition Information:

– Total Fat: 7g

– Saturated Fat: 4g

– Cholesterol: 30mg

– Sodium: 70mg

– Total Carbohydrates: 20g

– Dietary Fiber: 1g

Ingredients:

– 1 cup pumpkin puree

– 1/2 cup softened butter

– 1 cup brown sugar

– 1/2 cup granulated sugar

– 1 egg

– 2 cups all-purpose flour

– 1 tsp baking soda

– 1 tsp ground cinnamon

– 1/2 tsp ground nutmeg

– 1/4 tsp ground ginger

– 1/4 tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C).

2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.

3. Beat in the egg and pumpkin puree until well combined.

4. In a separate bowl, whisk together the flour, baking soda, spices, and salt.

5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

6. Drop spoonfuls of dough onto a lined baking sheet.

7. Bake for 10-12 minutes or until the edges are lightly golden.

8. Let cool on the baking sheet for a few minutes before transferring to a wire rack.

Tips: Use fresh pumpkin puree for a richer flavor and ensure not to overbake for the perfect chewy texture.

Frequently Asked Questions:

– Can I use canned pumpkin? Yes, canned pumpkin works perfectly for this recipe.

– How do I store these cookies? Keep them in an airtight container at room temperature for up to 5 days.

2. Pumpkin Spice Crumbl Cookies

These Pumpkin Spice Crumbl Cookies elevate the classic cookie by adding a delightful pumpkin spice frosting that’s creamy and decadent.

The cookie base is infused with pumpkin puree, and once topped with the velvety frosting, it becomes an irresistible treat that’s perfect for fall gatherings.

Recipe Overview:

– Servings: 16 cookies

– Prep Time: 20 minutes

– Cook Time: 15 minutes

– Total Time: 35 minutes

– Calories: 180 per cookie

Nutrition Information:

– Total Fat: 8g

– Saturated Fat: 5g

– Cholesterol: 35mg

– Sodium: 85mg

– Total Carbohydrates: 24g

– Dietary Fiber: 1g

Ingredients:

– 1 cup pumpkin puree

– 1/2 cup butter, softened

– 1 cup brown sugar

– 1/2 cup sugar

– 1 egg

– 2 cups all-purpose flour

– 1 tsp baking powder

– 1 tsp pumpkin pie spice

– 1/2 tsp salt

– For the frosting:

– 1/2 cup butter, softened

– 1 cup powdered sugar

– 2 tbsp pumpkin puree

– 1 tsp vanilla extract

– 1/2 tsp pumpkin pie spice

Instructions:

1. Preheat your oven to 350°F (175°C).

2. In a mixing bowl, cream together the butter and sugars until light and fluffy.

3. Beat in the egg and pumpkin puree.

4. In another bowl, combine flour, baking powder, pumpkin spice, and salt. Gradually add this mixture to the wet ingredients.

5. Drop spoonfuls onto a parchment-lined baking sheet and bake for 12-15 minutes.

6. For the frosting, beat together the softened butter, powdered sugar, pumpkin puree, vanilla, and pumpkin spice until smooth.

7. Once cookies are cool, frost generously.

Tips: Ensure your butter is softened to room temperature for the frosting to blend smoothly.

Frequently Asked Questions:

– Can I use a different frosting? Yes, cream cheese frosting pairs beautifully with these cookies.

3. Chewy Pumpkin Pie Crumbl Cookies with Pecans

Add an extra crunch to your fall cookie lineup with these Chewy Pumpkin Pie Crumbl Cookies featuring toasted pecans.

The combination of soft, chewy cookie with the nutty flavor of pecans gives a delightful texture and a warm, nutty finish to each bite.

Recipe Overview:

– Servings: 18 cookies

– Prep Time: 15 minutes

– Cook Time: 12 minutes

– Total Time: 27 minutes

– Calories: 160 per cookie

Nutrition Information:

– Total Fat: 9g

– Saturated Fat: 4g

– Cholesterol: 30mg

– Sodium: 70mg

– Total Carbohydrates: 21g

– Dietary Fiber: 1g

Ingredients:

– 1 cup pumpkin puree

– 1/2 cup butter, softened

– 3/4 cup brown sugar

– 1/2 cup granulated sugar

– 1 egg

– 1 3/4 cups all-purpose flour

– 1 tsp baking soda

– 1 tsp cinnamon

– 1/2 tsp nutmeg

– 1/2 tsp salt

– 1 cup chopped pecans

Instructions:

1. Preheat your oven to 350°F (175°C).

2. In a bowl, cream the softened butter with both sugars until fluffy.

3. Mix in the egg and pumpkin puree until well incorporated.

4. In a separate bowl, combine flour, baking soda, cinnamon, nutmeg, and salt. Gradually mix into the wet ingredients.

5. Fold in the chopped pecans.

6. Drop spoonfuls onto a lined baking sheet and bake for 10-12 minutes.

7. Cool on a wire rack.

Tips: Toast the pecans beforehand for an enhanced flavor and crunch.

Frequently Asked Questions:

– Can I use walnuts instead of pecans? Yes, walnuts can be a great substitute!

4. Gluten-Free Pumpkin Pie Cookies

Enjoy the flavors of fall without the gluten with these delicious Gluten-Free Pumpkin Pie Cookies.

Using almond flour and gluten-free oats, these cookies offer a delightful chewy texture while retaining the classic pumpkin pie flavor that everyone loves.

Recipe Overview:

– Servings: 12 cookies

– Prep Time: 10 minutes

– Cook Time: 15 minutes

– Total Time: 25 minutes

– Calories: 170 per cookie

Nutrition Information:

– Total Fat: 8g

– Saturated Fat: 2g

– Cholesterol: 35mg

– Sodium: 50mg

– Total Carbohydrates: 20g

– Dietary Fiber: 2g

Ingredients:

– 1 cup pumpkin puree

– 1/2 cup almond flour

– 1/2 cup gluten-free oats

– 1/4 cup coconut sugar

– 1 egg

– 1 tsp cinnamon

– 1/2 tsp nutmeg

– 1/4 tsp salt

– 1 tsp baking powder

Instructions:

1. Preheat your oven to 350°F (175°C).

2. In a mixing bowl, combine pumpkin puree, almond flour, oats, and coconut sugar.

3. Add the egg, cinnamon, nutmeg, salt, and baking powder; mix until well combined.

4. Drop spoonfuls of dough onto a lined baking sheet and flatten slightly.

5. Bake for 12-15 minutes until golden.

6. Allow to cool on a wire rack.

Tips: Ensure to use certified gluten-free oats to avoid contamination.

Frequently Asked Questions:

– Can I use regular flour instead? This recipe is designed specifically for gluten-free ingredients, but you can substitute regular flour if not gluten-sensitive.

5. Pumpkin Chocolate Chip Crumbl Cookies

Indulge in the sweet and savory combination of Pumpkin Chocolate Chip Crumbl Cookies that blend the rich flavors of pumpkin with decadent chocolate chips.

These cookies are soft, chewy, and perfect for those who can’t decide between pumpkin and chocolate.

Recipe Overview:

– Servings: 15 cookies

– Prep Time: 15 minutes

– Cook Time: 12 minutes

– Total Time: 27 minutes

– Calories: 190 per cookie

Nutrition Information:

– Total Fat: 9g

– Saturated Fat: 5g

– Cholesterol: 35mg

– Sodium: 80mg

– Total Carbohydrates: 25g

– Dietary Fiber: 1g

Ingredients:

– 1 cup pumpkin puree

– 1/2 cup butter, softened

– 1 cup brown sugar

– 1 egg

– 2 cups all-purpose flour

– 1 tsp baking soda

– 1 tsp cinnamon

– 1/2 tsp salt

– 1 cup chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C).

2. In a bowl, cream the butter and brown sugar until fluffy.

3. Beat in the egg and pumpkin puree.

4. In another bowl, combine flour, baking soda, cinnamon, and salt. Gradually mix into the wet ingredients.

5. Fold in the chocolate chips.

6. Drop spoonfuls onto a lined baking sheet and bake for 10-12 minutes.

7. Let cool on a wire rack.

Tips: Use semi-sweet chocolate chips for a balanced sweetness.

Frequently Asked Questions:

– Can I use milk chocolate chips? Absolutely! Milk chocolate adds a sweeter flavor if preferred.

6. Pumpkin Oatmeal Crumbl Cookies

These Pumpkin Oatmeal Crumbl Cookies are a wholesome treat combining the hearty texture of oats with the warm flavors of pumpkin.

Perfect for breakfast or an afternoon snack, these cookies are both delicious and nutritious, with the added benefit of fiber from oats.

Recipe Overview:

– Servings: 14 cookies

– Prep Time: 10 minutes

– Cook Time: 12 minutes

– Total Time: 22 minutes

– Calories: 160 per cookie

Nutrition Information:

– Total Fat: 7g

– Saturated Fat: 3g

– Cholesterol: 30mg

– Sodium: 75mg

– Total Carbohydrates: 21g

– Dietary Fiber: 2g

Ingredients:

– 1 cup pumpkin puree

– 1/2 cup butter, softened

– 3/4 cup brown sugar

– 1 egg

– 1 cup rolled oats

– 1 cup all-purpose flour

– 1 tsp baking powder

– 1 tsp cinnamon

– 1/2 tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C).

2. In a bowl, cream the butter and brown sugar until light.

3. Beat in the egg and pumpkin puree.

4. In another bowl, combine oats, flour, baking powder, cinnamon, and salt. Gradually mix into the wet ingredients.

5. Drop spoonfuls onto a lined baking sheet and bake for 10-12 minutes.

6. Cool on a wire rack.

Tips: Use old-fashioned rolled oats for the best texture.

Frequently Asked Questions:

– Can I add raisins? Yes, raisins or dried cranberries can be great additions for extra sweetness.

7. Pumpkin Pie Crumble Cookies

Experience the ultimate fall dessert with these Pumpkin Pie Crumble Cookies that feature a delightful crumble topping reminiscent of classic pumpkin pie.

Each bite is a perfect blend of chewy cookie and crunchy crumble, providing a satisfying texture that everyone will love.

Recipe Overview:

– Servings: 12 cookies

– Prep Time: 20 minutes

– Cook Time: 15 minutes

– Total Time: 35 minutes

– Calories: 200 per cookie

Nutrition Information:

– Total Fat: 10g

– Saturated Fat: 4g

– Cholesterol: 40mg

– Sodium: 90mg

– Total Carbohydrates: 26g

– Dietary Fiber: 2g

Ingredients:

– 1 cup pumpkin puree

– 1/2 cup butter, softened

– 1 cup brown sugar

– 1 egg

– 2 cups all-purpose flour

– 1 tsp baking soda

– 1 tsp cinnamon

– 1/2 tsp nutmeg

– For the crumble:

– 1/2 cup flour

– 1/4 cup brown sugar

– 1/4 cup butter, softened

– 1/2 cup chopped nuts

Instructions:

1. Preheat your oven to 350°F (175°C).

2. Cream together butter and brown sugar until fluffy.

3. Beat in the egg and pumpkin puree.

4. In a separate bowl, combine flour, baking soda, cinnamon, and nutmeg. Gradually mix into the wet ingredients.

5. For the crumble, mix flour, brown sugar, butter, and nuts until crumbly.

6. Drop spoonfuls of dough onto a lined baking sheet, topping each with crumble.

7. Bake for 12-15 minutes until golden.

8. Cool on a wire rack.

Tips: Use a mix of nuts for varied texture and flavor.

Frequently Asked Questions:

– Can I add chocolate chips? Yes, chocolate chips can enhance the flavor beautifully.

8. Pumpkin Pie Snickerdoodles

Put a twist on the classic snickerdoodle with these Pumpkin Pie Snickerdoodles that blend the beloved cookie with pumpkin spice for a fall-inspired treat.

These cookies are rolled in a cinnamon-sugar mixture, resulting in a delightful flavor that perfectly complements the pumpkin base.

Recipe Overview:

– Servings: 24 cookies

– Prep Time: 15 minutes

– Cook Time: 10 minutes

– Total Time: 25 minutes

– Calories: 150 per cookie

Nutrition Information:

– Total Fat: 6g

– Saturated Fat: 3g

– Cholesterol: 25mg

– Sodium: 50mg

– Total Carbohydrates: 22g

– Dietary Fiber: 1g

Ingredients:

– 1 cup pumpkin puree

– 1/2 cup butter, softened

– 3/4 cup granulated sugar

– 1/4 cup brown sugar

– 1 egg

– 2 cups all-purpose flour

– 1 tsp baking powder

– 1 tsp cinnamon

– 1/2 tsp nutmeg

– 1/4 tsp salt

– For rolling:

– 1/4 cup sugar

– 1 tsp cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C).

2. In a bowl, cream the butter and sugars until pale.

3. Beat in the egg and pumpkin puree.

4. In another bowl, combine flour, baking powder, cinnamon, nutmeg, and salt, then mix into the wet ingredients.

5. Roll dough into balls and then roll in the cinnamon-sugar mixture.

6. Bake on a lined baking sheet for 8-10 minutes.

7. Cool on a wire rack.

Tips: Don’t overbake to keep the cookies soft and chewy.

Frequently Asked Questions:

– Can I use pumpkin pie spice? Yes, pumpkin pie spice can be a great substitute for cinnamon and nutmeg.

9. Pumpkin Pie Crust Cookies

For those who love the flaky crust of pumpkin pie, these Pumpkin Pie Crust Cookies will be a delightful treat.

These cookies mimic the taste of a buttery pie crust enhanced with pumpkin flavor, resulting in a unique and satisfying dessert.

Recipe Overview:

– Servings: 24 cookies

– Prep Time: 20 minutes

– Cook Time: 15 minutes

– Total Time: 35 minutes

– Calories: 140 per cookie

Nutrition Information:

– Total Fat: 7g

– Saturated Fat: 3g

– Cholesterol: 20mg

– Sodium: 50mg

– Total Carbohydrates: 18g

– Dietary Fiber: 1g

Ingredients:

– 1 cup pumpkin puree

– 1/2 cup butter, softened

– 1/2 cup powdered sugar

– 1 egg yolk

– 2 cups all-purpose flour

– 1 tsp vanilla extract

– 1/2 tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C).

2. In a bowl, cream together the softened butter and powdered sugar until smooth.

3. Beat in the egg yolk and pumpkin puree.

4. Gradually mix in the flour and salt until a dough forms.

5. Roll out the dough and cut into desired shapes.

6. Bake for 12-15 minutes until lightly golden.

7. Cool on a wire rack.

Tips: For an extra crunch, sprinkle with sugar before baking.

Frequently Asked Questions:

– Can I use a different pie flavor? Yes, you can adapt this recipe for other flavors like apple or pecan.

10. Mini Pumpkin Pie Cookies

Perfect for bite-sized indulgence, these Mini Pumpkin Pie Cookies are a delightful twist on traditional pumpkin pie, offering all the flavors in a cute, portable form.

These cookies are topped with a dollop of whipped cream, making them ideal for gatherings or as a fun treat for kids.

Recipe Overview:

– Servings: 30 cookies

– Prep Time: 25 minutes

– Cook Time: 12 minutes

– Total Time: 37 minutes

– Calories: 120 per cookie

Nutrition Information:

– Total Fat: 5g

– Saturated Fat: 2g

– Cholesterol: 20mg

– Sodium: 40mg

– Total Carbohydrates: 18g

– Dietary Fiber: 1g

Ingredients:

– 1 cup pumpkin puree

– 1/2 cup butter, softened

– 1/2 cup brown sugar

– 1/2 cup granulated sugar

– 1 egg

– 1 1/2 cups all-purpose flour

– 1 tsp baking powder

– 1 tsp cinnamon

– 1/2 tsp nutmeg

– 1/4 tsp salt

– Whipped cream for topping

Instructions:

1. Preheat your oven to 350°F (175°C).

2. In a bowl, cream the butter and sugars until fluffy.

3. Beat in the egg and pumpkin puree.

4. In another bowl, mix flour, baking powder, cinnamon, nutmeg, and salt. Gradually add to the wet ingredients.

5. Drop small spoonfuls onto a lined baking sheet and bake for 10-12 minutes.

6. Cool and top with whipped cream before serving.

Tips: Use a piping bag for the whipped cream for a beautiful presentation.

Frequently Asked Questions:

– Can I use ready-made whipped cream? Yes, store-bought whipped cream works well for convenience.

11. Pumpkin Pie Ice Cream Sandwich Cookies

Indulge in a unique treat with these Pumpkin Pie Ice Cream Sandwich Cookies, combining the flavors of pumpkin pie with creamy ice cream.

These cookies are perfect for warm autumn days, offering a refreshing yet cozy dessert option.

Recipe Overview:

– Servings: 10 sandwiches

– Prep Time: 20 minutes

– Cook Time: 12 minutes

– Total Time: 32 minutes

– Calories: 250 per sandwich

Nutrition Information:

– Total Fat: 12g

– Saturated Fat: 6g

– Cholesterol: 40mg

– Sodium: 90mg

– Total Carbohydrates: 32g

– Dietary Fiber: 2g

Ingredients:

– 1 cup pumpkin puree

– 1/2 cup butter, softened

– 3/4 cup brown sugar

– 1/4 cup granulated sugar

– 1 egg

– 2 cups all-purpose flour

– 1 tsp baking powder

– 1 tsp cinnamon

– 1/2 tsp nutmeg

– 1/4 tsp salt

– Ice cream of your choice for filling

Instructions:

1. Preheat your oven to 350°F (175°C).

2. In a bowl, cream together the butter and sugars until fluffy.

3. Beat in the egg and pumpkin puree.

4. In another bowl, mix flour, baking powder, cinnamon, nutmeg, and salt. Gradually add to the wet ingredients.

5. Drop spoonfuls onto a lined baking sheet and bake for 10-12 minutes.

6. Cool completely, then fill with ice cream and sandwich together.

Tips: For easier assembly, slightly soften the ice cream before filling.

Frequently Asked Questions:

– Can I use store-bought cookies? Yes, store-bought cookies can be a time-saver for this recipe.

12. Pumpkin Pie Cheesecake Cookies

These Pumpkin Pie Cheesecake Cookies combine the creamy richness of cheesecake with the classic flavors of pumpkin pie, resulting in a decadent treat.

Each cookie is filled with a creamy cheesecake center, making them a showstopper for any fall dessert table.

Recipe Overview:

– Servings: 12 cookies

– Prep Time: 30 minutes

– Cook Time: 15 minutes

– Total Time: 45 minutes

– Calories: 220 per cookie

Nutrition Information:

– Total Fat: 10g

– Saturated Fat: 5g

– Cholesterol: 40mg

– Sodium: 100mg

– Total Carbohydrates: 28g

– Dietary Fiber: 1g

Ingredients:

– 1 cup pumpkin puree

– 1/2 cup butter, softened

– 1 cup brown sugar

– 1 egg

– 1 1/2 cups all-purpose flour

– 1 tsp baking powder

– 1 tsp cinnamon

– 1/2 tsp nutmeg

– 1/4 tsp salt

– For the cheesecake filling:

– 1 package cream cheese, softened

– 1/4 cup powdered sugar

– 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C).

2. In a bowl, cream together the butter and brown sugar until smooth.

3. Beat in the egg and pumpkin puree.

4. In another bowl, combine flour, baking powder, cinnamon, nutmeg, and salt. Gradually add to the wet ingredients.

5. In a separate bowl, mix cream cheese, powdered sugar, and vanilla until smooth.

6. Drop spoonfuls of cookie dough onto a lined baking sheet, making a small indentation in the center of each and filling with the cheesecake mixture.

7. Bake for 12-15 minutes and cool on a wire rack.

Tips: Let the cream cheese come to room temperature for easy mixing.

Frequently Asked Questions:

– Can I use flavored cream cheese? Yes, flavored cream cheese can add an interesting twist.

13. Pumpkin Pie Cookie Bars

These Pumpkin Pie Cookie Bars combine the essence of pumpkin pie in a convenient bar format, perfect for serving at gatherings.

With a buttery crust and a creamy pumpkin filling, these bars are both easy to make and deliciously satisfying.

Recipe Overview:

– Servings: 16 bars

– Prep Time: 20 minutes

– Cook Time: 30 minutes

– Total Time: 50 minutes

– Calories: 210 per bar

Nutrition Information:

– Total Fat: 10g

– Saturated Fat: 5g

– Cholesterol: 40mg

– Sodium: 100mg

– Total Carbohydrates: 28g

– Dietary Fiber: 2g

Ingredients:

– 1 cup pumpkin puree

– 1/2 cup butter, softened

– 1 cup brown sugar

– 1/4 cup granulated sugar

– 2 eggs

– 1 1/2 cups all-purpose flour

– 1 tsp baking powder

– 1 tsp cinnamon

– 1/2 tsp nutmeg

– 1/4 tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C).

2. In a bowl, cream together the butter and sugars until fluffy.

3. Beat in the eggs and pumpkin puree.

4. In another bowl, combine flour, baking powder, cinnamon, nutmeg, and salt, then gradually mix into the wet ingredients.

5. Spread the batter into a greased baking dish.

6. Bake for 25-30 minutes until set.

7. Cool completely before cutting into bars.

Tips: Use a parchment paper lining for easy removal of the bars.

Frequently Asked Questions:

– Can I add chocolate chips to the bars? Yes, chocolate chips can add a delicious twist!

14. Pumpkin Pie Crunch Cookies

These Pumpkin Pie Crunch Cookies are a delightful variation that incorporates a crunchy topping reminiscent of the classic pie crust, adding a satisfying texture to each bite.

With a soft pumpkin cookie base and a crunchy topping, these cookies will be a hit among family and friends.

Recipe Overview:

– Servings: 12 cookies

– Prep Time: 15 minutes

– Cook Time: 12 minutes

– Total Time: 27 minutes

– Calories: 190 per cookie

Nutrition Information:

– Total Fat: 9g

– Saturated Fat: 4g

– Cholesterol: 35mg

– Sodium: 80mg

– Total Carbohydrates: 26g

– Dietary Fiber: 2g

Ingredients:

– 1 cup pumpkin puree

– 1/2 cup butter, softened

– 3/4 cup brown sugar

– 1 egg

– 1 3/4 cups all-purpose flour

– 1 tsp baking powder

– 1 tsp cinnamon

– 1/2 tsp nutmeg

– 1/4 tsp salt

– For the crunch topping:

– 1/2 cup crushed graham crackers

– 1/4 cup melted butter

– 1/4 cup brown sugar

Instructions:

1. Preheat your oven to 350°F (175°C).

2. In a bowl, cream the butter and brown sugar until fluffy.

3. Beat in the egg and pumpkin puree.

4. In another bowl, mix flour, baking powder, cinnamon, nutmeg, and salt. Gradually add to the wet ingredients.

5. In a separate bowl, combine crushed graham crackers, melted butter, and brown sugar for the topping.

6. Drop spoonfuls of dough onto a lined baking sheet, then sprinkle the topping on each cookie.

7. Bake for 10-12 minutes and cool on a wire rack.

Tips: Adjust the topping for extra crunch by adding chopped nuts.

Frequently Asked Questions:

– Can I use regular crackers instead? Yes, any type of cracker can work well for the topping.

15. Pumpkin Pie Pudding Cookies

These Pumpkin Pie Pudding Cookies are soft, chewy, and packed with the delightful flavors of pumpkin pie, making them an irresistible autumn treat.

The addition of pudding mix keeps the cookies moist and flavorful, ensuring they remain delicious for days.

Recipe Overview:

– Servings: 12 cookies

– Prep Time: 15 minutes

– Cook Time: 12 minutes

– Total Time: 27 minutes

– Calories: 180 per cookie

Nutrition Information:

– Total Fat: 8g

– Saturated Fat: 4g

– Cholesterol: 30mg

– Sodium: 70mg

– Total Carbohydrates: 25g

– Dietary Fiber: 1g

Ingredients:

– 1 cup pumpkin puree

– 1/2 cup butter, softened

– 1 cup brown sugar

– 1 egg

– 1 cup all-purpose flour

– 1/2 cup vanilla pudding mix

– 1 tsp baking powder

– 1 tsp cinnamon

– 1/2 tsp nutmeg

Instructions:

1. Preheat your oven to 350°F (175°C).

2. In a bowl, cream the butter and brown sugar until fluffy.

3. Beat in the egg and pumpkin puree.

4. In another bowl, combine flour, pudding mix, baking powder, cinnamon, and nutmeg. Gradually mix into the wet ingredients.

5. Drop spoonfuls onto a lined baking sheet and bake for 10-12 minutes.

6. Cool on a wire rack.

Tips: Use instant pudding mix for this recipe for the best results.

Frequently Asked Questions:

– Can I use a different flavor of pudding? Yes, you can experiment with different pudding flavors for a unique twist.

Conclusion

As the leaves turn golden and the air becomes crisp, these 22 Crumbl Pumpkin Pie Cookies recipes are the perfect way to celebrate the flavors of fall.

Whether you prefer classic pumpkin flavors or unique twists, there’s a cookie recipe here for everyone to enjoy, making your autumn gatherings sweeter and more memorable.