Soft and Chewy Pumpkin Pie Cookies [+Video]

Indulge in the flavors of fall with these soft and chewy pumpkin pie cookies topped with a dollop of whipped cream. Perfect for satisfying your pumpkin spice cravings!

I saw a cookie floating around on Instagram that everyone was obsessed with all about pumpkin pie. You use a filling similar in flavor to classic pumpkin pie, but it’s really nothing like a pumpkin pie. After tackling the key lime pie cookie I couldn’t get it out of my head that the best idea ever for those who hate making pie and want something more kid friendly on Thanksgiving was to make a pie cookie. These are to die for!!

Of course that darn Crumbl beat me to it, so now you can make that yummy pumpkin pie Crumbl cookie at home! And to me, our is better….shhhhhh! 🤐

Ingredients and Materials Needed

For this cookie pie recipe, there are two main components and then a couple of optional components. We will start with the cookie base, then while it chills, we will make a pumpkin pie filling. You have the option of rolling the cookie dough in pie crust crumbles (which I HIGHLY recommend) and topping it with whipped cream just like you would a slice of pumpkin pie. It all combines for the perfect pumpkin dessert bite! Here is what you will need:

Cookie Base

• Butter: Use unsalted butter and you want it softened but not warm
• Brown Sugar: Adds sweetness and richness of flavor
• White Sugar: Adds sweetness
• Egg: Gives the cookie base structure
• Vanilla: Adds flavor
• Flour: Just regular all-purpose flour is all you need
• Cornstarch: Adds chewiness and tenderness to the cookie
• Baking Powder: Adds rise, fluffiness to the cookie base
• Baking Soda: Works with the baking powder to leaven the cookie base
• Salt: Enhances all the other flavors
• Cinnamon Sugar: Adds flavor to the crumbled pie crust
• Pie Crust: Rolling the cookie dough in pie crust crumbles gives the cookies that craveable flaky, buttery flavor and texture.

Pumpkin Pie Filling

• Pumpkin Puree: Make sure you have pumpkin puree and not pumpkin pie filling
• Maple Syrup: Adds natural sweetness and flavor
• Sugar: Adds more sweetness
• Cornstarch: Helps the filling thicken as it bakes
• Vanilla Extract: Adds flavor
• Unsalted Butter: Adds flavor and richness
• Pumpkin Pie Spice: Adds that signature pumpkin pie warmth and flavor
• Read more

Welcome to the weekend, my friends! Boy, did it ever get hot again here in Ohio. I’m ready for rain – and a whole lot of it. In the meantime, I’m pretending that fall has already arrived. I’m cleaning my closet this weekend and setting out sweaters and jeans with hope of wearing them soon.

ON THE BLOGS THIS WEEK: Ground beef stroganoff puts a new spin on the classic dish. Easy and fast enough for any weeknight, this stroganoff tastes every bit as good as the original–maybe even better! This recipe has all the ingredients that we love from classic beef stroganoff combined for a quick and easy weeknight-friendly meal.

A picky eater approved spinach and banana smoothie is a delicious and easy way to pack more vegetables into your daily diet. These tasty smoothies deliver mega nutrition with minimal effort.

These honey garlic lemon pepper chicken thighs earned thumbs up around the table from my boys – and they’re already on our meal plan again.

Sliced, smashed, drizzled with butter, sprinkled with herbs and spices, and then topped with Parmesan, these smashed sweet potatoes are perfection.

Tender and moist, richly flavored with vanilla and cream cheese, this old-fashioned pound cake recipe is about to become a favorite in your kitchen!

Whoever said you can have too much of a good thing clearly never had a bite of these cheesecake cookie bars. Gooey caramel and buttery toffee stud the ultimate cookie bar with a perfect layer of creamy cold cheesecake in the center.

Creamy, rich vanilla ice cream is swirled with handfuls of colorful sweet sprinkles to make this homemade sprinkles ice cream. Each bowl is colorful, sweet, and fun to eat!

What I’m READING: Why We Sleep: Unlocking the Power of Sleep by Matthew Walker. This book is detailed and scientific throughout and it turned out to be a fascinating read on the importance of sleep.

Takeaway quote from this book: “I was once fond of saying, ‘Sleep is the third pillar of good health, alongside diet and exercise.’ I have changed my tune. Sleep is more than a pillar; it is the foundation on which the other two health bastions sit. Take away the bedrock of sleep, or weaken it just a little, and careful eating or physical exercise become less than effective, as we shall see.”

What I’m LISTENING to:

Healthy Pumpkin Oatmeal Mug Cake

Satisfy your pumpkin cravings with this easy and guilt-free mug cake recipe. Made with protein powder, oats and other wholesome ingredients, this pumpkin mug cake is the perfect quick and healthy treat!

This baked oatmeal recipe can be a quick and healthy breakfast or a sweet dessert at night. We add protein powder so you get over 20 grams of protein and it’s naturally gluten-free.

I have been experimenting with these baked oatmeal mug cakes. We have peanut butter mug cake and a chocolate chip cookie version. They are one of my new favorite ways to kick off my day with a protein packed breakfast!

Ingredients for Pumpkin Mug Cake

You only need 7 ingredients to make this pumpkin mug cake recipe. I’m going to briefly review each ingredient here. Keep scrolling down to the recipe card for all the measurements.

• Old-Fashioned Oats: We like the texture of old fashioned oats, but you could use quick oats or even oat flour.
• Milk: You can use any type of milk you want. You could even use almond milk or oat milk if you want to keep it dairy-free.
• Baking Powder: This will give your cake its rise and fluffiness.
• Vanilla Protein Powder: It’s much more common for people to have vanilla protein powder but if you have pumpkin protein powder, that’s even better. Any brand works great! We have been loving Just Ingredients lately!
• Brown Sugar: adds a little sweetness, and can be substituted with honey or maple syrup if you want a natural sweetener
• Pumpkin Pie Spice: adds all those warm pumpkin pie flavors you love including cinnamon, ginger, cloves, allspice and nutmeg
• Pumpkin Puree: Be sure you get pumpkin puree and not pumpkin pie filling.

Variations and Mix-Ins

Just like with a classic pumpkin pie, I love this pumpkin pie mug cake with a dollop of whipped cream on top and a little sprinkle of extra cinnamon. You can also add other mix-ins or toppings. Here are few ideas:

• Chocolate Chips
• Pecans
• Dried Fruit – raisins, craisins, etc.
• Cinnamon Chips
• Walnuts
• Nutella
• Nut Butter

How to Make a Pumpkin Mug Cake

The steps for making this baked oatmeal mug cake are simple!

1. Prep: Preheat oven to 350 degrees F.
2. Blend: Add the ingredients to a blender and blend until it is smooth. It will be a thick batter.
   • Optional: Stir in whatever mix-ins you are adding (see ideas below).
3. Pour: Pour the batter into an oven-sa

Weekly Menu Plan – Sep. 16 to Sep. 22

This week’s menu plan includes two of our favorite tomato recipes to use up all those yummy garden tomatoes! It is one of the best times of year! I make the tomato basil soup in bulk and freeze if for the whole year. It is so dang good! Enjoy!

READ: Weekly Menu Plan – Sep. 16 to Sep. 22

Creamy, rich vanilla ice cream is swirled with handfuls of colorful sweet sprinkles to make this homemade sprinkles ice cream.

Sprinkles Ice Cream

Oh, sprinkles, I’ve come full circle. I love you now. The difference between good sprinkles and the waxy plastic-y tasting years-old sprinkles from grandma’s baking cupboard can not be overstated.

The first time I tasted quality sprinkles, I think my jaw may have actually dropped. It turns out that good sprinkles should taste like little bits of frosting. They’ll melt in your mouth and have their own unique sweet flavor. They’re worth every penny and they’re now a staple in my pantry.

Swirled into creamy homemade ice cream, sprinkles ice cream is a treat that is a hit with both kids and adults. Each bowl is colorful, sweet, and fun to eat!

Ever since I made Birthday Cake Ice Cream earlier this year, I’ve been a wee bit obsessed with sprinkles. Prior to making that ice cream, I don’t remember the last time I tasted a funfetti cake topped with sprinkles frosting.

And let me tell you, that cake was a taste bud time machine straight bac