Pumpkin Pie Cookie Delight is a sweet treat that brings together the warm spices of pumpkin pie and the fun crunch of cookies. It’s like having your favorite fall dessert in a handy, bite-sized form that’s perfect anytime you want a little cozy sweetness.
I love making these because they’re simple to whip up but always impress. The mix of cinnamon, nutmeg, and pumpkin flavor makes each bite feel like a little celebration of autumn. Plus, you get the best of both worlds with cookie texture and pie flavors all in one.
My favorite way to enjoy Pumpkin Pie Cookie Delight is with a cup of hot tea or coffee. They’re great for sharing with friends or just keeping in the kitchen for a quick snack that feels special. If you like pumpkin pie but want something a bit easier to eat, these cookies are a perfect choice.
Key Ingredients & Substitutions
Flour: All-purpose flour works great for a sturdy crust and crumb topping. If you want a gluten-free option, try a 1-to-1 gluten-free flour blend.
Brown Sugar: Adds moisture and a hint of caramel flavor. Light or dark brown sugar can be used depending on how rich you want the taste.
Spices: Cinnamon, nutmeg, cloves, and ginger bring classic pumpkin pie flavor. You can adjust the amounts or skip cloves if you prefer a milder taste.
Butter: Use cold, cubed butter to get a crumbly texture in the crust and topping. If dairy-free, substitute with coconut oil chilled until firm.
Pumpkin Puree: Canned pumpkin puree is easiest and consistent. Avoid pumpkin pie filling since it has added spices and sweeteners.
Heavy Cream: For the whipped topping, heavy cream whips up nicely for a light, fluffy finish. Coconut cream can be used for a vegan alternative.
How Do I Get the Perfect Crumb Topping and Crust for Pumpkin Pie Cookies?
The crumb topping and crust come from cutting cold butter into dry ingredients until you have coarse crumbs. Here’s how to do it well:
- Keep the butter very cold to prevent it from melting too soon. This helps create that crumbly texture.
- Use a pastry cutter, two knives, or your fingers to mix butter and dry ingredients. Stop as soon as no large chunks remain.
- Reserve about 1 cup of the crumb mixture for topping. Press the rest into the muffin pan firmly to form a solid base.
- Don’t press the topping crumb on – just sprinkle it gently over the pumpkin filling for a light, crunchy finish.
This technique gives you a buttery, crisp crust under soft pumpkin filling, with a crumbly topping that adds crunch and texture.
Equipment You’ll Need
- Muffin tin – perfect for making individual cookie portions that bake evenly.
- Mixing bowls – use a couple for mixing dry ingredients and pumpkin filling separately.
- Pastry cutter or fork – helps cut cold butter into dry mix for a crumbly crust and topping.
- Whisk – makes it easy to combine the pumpkin filling ingredients smoothly.
- Electric mixer or whisk attachment – great for whipping the cream topping to stiff peaks.
- Piping bag or spoon – for applying whipped cream neatly on each cookie.
- Cooling rack – lets cookies cool evenly and keep their texture crisp.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts to the crumb topping for a nutty crunch that pairs well with pumpkin.
- Stir in mini chocolate chips into the pumpkin filling for a sweet surprise inside.
- Mix in a bit of cream cheese to the pumpkin filling for a tangy, richer twist.
- Swap whipped cream topping with a dollop of vanilla frosting to make them extra sweet and festive.
Pumpkin Pie Cookie Delight
Ingredients You’ll Need:
For the Crust and Crumb Topping:
- 2 cups all-purpose flour
- 1 cup brown sugar, packed
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves (optional)
- 1/4 tsp salt
- 3/4 cup unsalted butter, cold and cubed
For the Pumpkin Filling:
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/4 tsp baking powder
For the Whipped Topping:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Ground cinnamon or pumpkin pie spice, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 25-30 minutes to bake, plus 15 minutes to cool. Whipping the cream topping takes about 5 minutes. In total, plan for roughly 50-60 minutes from start to serving.
Step-by-Step Instructions:
1. Preheat and Prepare the Pan
Set your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners to keep the cookies from sticking.
2. Make the Crust and Crumb Topping
In a large bowl, mix flour, brown sugar, cinnamon, nutmeg, cloves (if using), and salt. Add the cold cubed butter and cut it into the mixture with a pastry cutter or your fingers until it looks like coarse crumbs. Reserve about 1 cup of this crumb mix for the topping, and press the rest firmly into the bottoms of the muffin cups to create the crust.
3. Prepare the Pumpkin Filling
In another bowl, whisk together pumpkin puree, granulated sugar, brown sugar, egg, vanilla, cinnamon, ginger, nutmeg, salt, and baking powder until smooth and well combined.
4. Assemble the Cookies
Spoon the pumpkin filling over the crust in each cup, filling about 3/4 full. Then sprinkle the reserved crumb topping evenly over each.
5. Bake and Cool
Bake the cookies in the preheated oven for 25-30 minutes until the crumb topping is golden and the pumpkin filling has set. Let the cookies cool in the muffin tin on a wire rack for at least 15 minutes before removing them.
6. Make the Whipped Topping
Using a mixer, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. This will make a light, fluffy topping.
7. Decorate and Serve
Pipe or spoon the whipped cream generously over each cookie. Sprinkle lightly with ground cinnamon or pumpkin pie spice for a beautiful finish. Serve and enjoy your homemade Pumpkin Pie Cookie Delight!
Can I Use Frozen Pumpkin Puree for the Filling?
Yes, you can! Just make sure to thaw it completely and drain any excess liquid before using to keep the filling from becoming too watery.
How Should I Store These Pumpkin Pie Cookie Delights?
Store them in an airtight container in the refrigerator for up to 4 days. Add the whipped cream topping just before serving to keep it fresh and fluffy.
Can I Make These Cookies Ahead of Time?
Absolutely! Bake the cookies and cool them completely, then store without the whipped topping. Whip and add the topping right before serving for best results.
What Can I Substitute for Heavy Cream in the Whipped Topping?
You can use canned coconut cream for a dairy-free alternative. Chill it overnight, then whip it just like heavy cream for a delicious, vegan-friendly topping.
