These these Pumpkin Crumb Pie Cookies are a brown sugar cookie and a pumpkin pie all in one! They’re the perfect treat to bring to the main event or even to Friendsgiving dinner.
The holiday season has officially started! Thanksgiving will be here in just a few weeks, so it’s time to start planning your holiday meals and desserts! I’ve teamed up with Eagle Brand Milk to bring you these delicious Pumpkin Crumb Pie Cookies!
What main Ingredients are needed for these Pumpkin Crumb Pie Cookies?
Pumpkin Purée: canned pumpkin purée is needed to make these cookies pumpkin.
Eagle Brand Milk Condensed Milk: the condensed milk sweetens and smooths the pumpkin filling out.
Flour: For the cookies, I use both all purpose flour and bread flour. I like to incorporate bread flour because it’s supposed to make a chewier cookie. But, if you only have all purpose flour, that’s fine.
Sugar: I decided to use dark brown packed brown instead of light brown because I want the cookie to be darker, which a richer molasses taste to counterbalance the color of the pumpkin pie filling.
Butter: unsalted butter in used to control the amount of salt in the recipe. The butter is made into browned butter to give the cookies a nutty taste.
Cinnamon: Cinnamon goes into the recipe so that there are fall spices.
What is browned butter?
Browned butter is simply butter that has been browned. Add the butter to a saucepan and cook over medium to high heat until the butter is fully melted, foams and start to brown. Once the foam has subsided, the butter will have browned completely releasing a nutty aroma. cooking the butter a little past the melting point results in the milk solids in the butter browning, and creating a wonderfully nutty aroma.
How are the Pumpkin Crumb Pie Cookies put together?
To make the cookies, start with making the cookie dough. Add the browned butter to the dark brown sugar and beat before adding the Eagle Brand condensed milk. Just add 1/2 cup of condensed milk. Save the rest to go into the pumpkin pie filling. Add the egg and the dry ingredients. Refrigerate the dough before baking them to let them firm up a bit. This will help the cookies not to spread too much in the oven.
Mix all of the ingredients for the filling then, scoop and roll the dough into small balls. Make an indentation in the middle of each and add a spoonful of filling to the center. Sprinkle on the crumb topping on each cookie. After making all of the cookies, you can bake the leftover crumb topping on a baking sheet, then sprinkle the extra over the tops of the baked cookies.
These Pumpkin Crumb Pie Cookies will be the hit of your party!
Commonly Asked Questions:
Do you have to use pumpkin?
Many people do not like the taste of pumpkin pie. You can easily substitute the puréed pumpkin with mashed sweet potato. Or any other pie filling, homemade or canned that you like.
Do you have to use both all purpose and bread flour?
You can use just all purpose flour if you want to. The addition of bread flour just makes the cookies a bit chewier. Some people even like to use a con of all purpose and cake flour. It’s just a personal preference.
Do you have to use browned butter?
You can use regular melted unsalted butter for the cookies. the browned butter gives the cookies a more nuttier taste, but regular butter will work just fine as well.
Looking for other pumpkin recipes? Here are a few ideas:
Marbled Chocolate Pumpkin Bundt Cake
Pumpkin Swirled Cheesecake Pie
Pumpkin Pecan Condensed Milk Bundt Cake
Pumpkin Pecan Caramel Cheesecake
Pumpkin Spiced Bread Pudding with Salted Caramel Sauce
Pumpkin Crumb Pie Cookies
Ingredients
Cookies
- 1/2 cup butter, cut into tablespoons
- 1/2 cup packed dark brown sugar
- 1/2 cup Eagle Brand Condensed Milk
- 1 tsp vanilla
- 1 large egg
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup all-purpose flour
- 1 cup bread flour
Pumpkin Filling
- 1/2 cup pumpkin purée
- Remaining Eagle Brand Condensed Milk
- 1/2 tsp vanilla extract
- 2 tbsp cornstarch
- 1 tsp pumpkin spice
Crumb Topping
- 1/2 cup packed brown sugar
- 1/3 cup flour
- 1/2 tsp cinnamon
- 3 tbsp butter
Instructions
Cookies
- In a small saucepan, add butter over medium heat. Cook while whisking continuously. Once melted the butter will start to foam up, then subside. Lightly browned specks will begin to form at the bottom of the pan. The butter should have a nutty aroma. Remove from heat. And set aside to cool for about 10 minutes.Add dark brown sugar and butter to a mixing bowl or the bowl of a stand mixer. Beat with a hand mixer or the paddle of a stand mixer until incorporated. Add 1/2 cup Eagle Brand Condensed Milk and egg and beat again until blended. Add the dry ingredients and stir with a rubber spatula or spoon. Place the cookie dough in the refrigerator for about 30 minutes to slightly firm up.
Filling
- Add pumpkin purée, remaining condensed milk, cornstarch, vanilla extract and pumpkin spice to a mixing bowl. Blend until incorporated. Refrigerate until ready to use.
Topping
- Add packed brown sugar, flour, cinnamon and butter to a bowl. With your hands, squeeze the mixture together until incorporated. It should be forming crumbs and hold together when pinched. Place in the refrigerator until ready to use.
Assembly
- Pre-heat the oven to 350 degrees. Line 2 baking pan with parchment paper. Use a cookie scoop or spoon to scoop out 24 balls of dough. Roll each cookie dough scoop in the Palma of your hands into its shaped in a ball. Space them apart so that there are 12 cookie dough balls on each sheet. With your thumb, press each ball down in the middle. Spoon about 1 tablespoon of pumpkin pie filling in each well. Top with a generous portion of crumb topping. Repeat for remaining cookies. Bake each pan for 12-14 minutes, or until edges are slightly golden. Remove from the oven and cool. *You can bake off any remaining crumb topping on a parchment lined baking sheet at 350 degrees for 5-8 minutes or until browned. Add additional crumbs to the tops of the cookies
