Crumbl Pumpkin Pie Cookies Recipe: Soft, Spiced, and Delicious

If fall had a mascot, I’m pretty sure it would be these Crumbl Pumpkin Pie Cookies. Imagine the best of both worlds: a soft sugar cookie with buttery edges and the cozy, spiced heart of pumpkin pie—all topped with a swirl of whipped cream. It’s like Thanksgiving snuck into your cookie jar, and honestly, I’m not mad about it.

As a mom of three, I know the juggle of family schedules, football games, and “Mom, what’s for dessert?” moments. These cookies are my little holiday shortcut. They look impressive enough for a Friendsgiving spread but are easy enough to whip up on a random Tuesday when pumpkin cravings hit.

Table of Contents

Why You’ll Love These Crumbl Pumpkin Pie Cookies

• They taste like a bite-sized pumpkin pie with a cookie twist.
• No fork needed—perfect for parties, lunchboxes, or midnight snacks.
• They’re freezer-friendly (because sometimes you need future-you to thank present-you).
• Picky eaters? Even my kids who claim they “don’t like pumpkin” gobble these up.

If you’re a fan of my Pumpkin Sugar Cookies with Cream Cheese Frosting or these Pumpkin Cheesecake Cookies, you’ll adore this one too!

What Do Crumbl Pumpkin Pie Cookies Taste Like?

Think buttery, soft sugar cookie base with the creamy spiced filling we all love from pumpkin pie. Every bite is rich, warm, and festive—like wrapping up in your favorite blanket while sipping on Pumpkin Spice Latte.

Ingredients You’ll Need for Crumbl Pumpkin Pie Cookies

Making these Crumbl Pumpkin Pie Cookies is simple once you have the right ingredients on hand. Think of it like building blocks: a buttery cookie foundation, a creamy pumpkin filling, and a light, fluffy topping to finish. Let’s break it down step by step:

For the Sugar Cookie Base:

• 1 cup (2 sticks) unsalted butter, softened – Butter is the heart of these cookies, giving them that soft, melt-in-your-mouth texture. Make sure it’s softened to room temperature for easier mixing.
• 1 cup granulated sugar – Sweetness that balances out the earthy pumpkin filling.
• 1 large egg – Helps bind the dough and adds richness.
• 1 teaspoon vanilla extract – Just a splash brings warmth and rounds out the cookie’s flavor.
• 2 ½ cups all-purpose flour – The structure of the cookie. If you prefer a gluten-free version, swap in a 1:1 gluten-free flour blend.
• 2 teaspoons baking powder – Lifts the dough so your cookies don’t end up too dense.
• ¼ teaspoon salt – A pinch of salt keeps the sweetness in check and enhances the buttery flavor.

For the Pumpkin Pie Filling:

• 1 cup canned pumpkin puree – The star of the show! Canned pumpkin works best because it’s consistent and ready to use. If you love baking with pumpkin, check out my Pumpkin Smores Cookies for another cozy fall recipe.
• ¼ cup brown sugar – Adds a deep, caramel-like sweetness that pairs beautifully with pumpkin.
• 2 tablespoons granulated sugar – Lightens the sweetness and balances the spices.
• ½ teaspoon cinnamon – The must-have spice of fall. Cinnamon brings that familiar, comforting warmth.
• ¼ teaspoon nutmeg – Earthy and slightly sweet, nutmeg adds complexity to the filling.
• ¼ teaspoon ginger – A gentle zing that brightens up the pumpkin.
• ¼ teaspoon cloves – Just a little goes a long way! Cloves give depth and richness to the filling.
• ½ teaspoon vanilla extract – Ties all the flavors together.
• ⅓ cup heavy cream – Makes the filling creamy and smooth, just like traditional pumpkin pie.

For the Topping:

• Whipped cream – The finishing touch! You can use homemade whipped cream or store-bought if you’re short on time.
• Cinnamon for garnish – A light sprinkle on top adds extra fall vibes and makes the cookies look bakery-perfect.

How to Make Crumbl Pumpkin Pie Cookies

Baking these Crumbl Pumpkin Pie Cookies is a little like building layers of happiness: first the buttery sugar cookie base, then the creamy spiced pumpkin filling, and finally that dreamy whipped cream swirl. Follow these steps, and you’ll have bakery-style cookies in no time.

Step 1: Make the Sugar Cookie Base

1. Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper. This helps prevent the cookies from sticking and keeps cleanup simple.
2. In a large mixing bowl, cream together the butter and granulated sugar until the mixture looks light and fluffy. This should take about 2–3 minutes with a hand mixer. Don’t skip this step—creaming gives the cookies their tender texture.
3. Add in the egg and vanilla extract, mixing until smooth. The dough should look glossy and thick at this stage.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add the dry mixture into the wet ingredients, stirring until a soft dough forms.
5. Use a large cookie scoop (about 3 inches wide) to portion the dough. Place each ball of dough onto the prepared baking sheet, spacing them a few inches apart.
6. Gently flatten each cookie ball with your palm, then press the center with the bottom of a small glass or spoon to create an indent. This is where the pumpkin filling will sit later.
7. Bake for 10–12 minutes or until the edges are just set. The centers may look slightly underbaked, but that’s what makes them soft and chewy. Let the cookies cool completely on the baking sheet.

👉 Pro Tip: If you’re a fan of soft cookies, you’ll also love my Soft and Chewy Pumpkin Cookies. They’re another fall favorite in my kitchen!

Step 2: Prepare the Pumpkin Pie Filling

1. In a medium saucepan over medium heat, combine the pumpkin puree, brown sugar, granulated sugar, cinnamon, nutmeg, ginger, and cloves. Stir continuously so the mixture doesn’t stick to the pan.
2. Once the sugars have dissolved, stir in the vanilla extract and heavy cream. This will make the filling silky smooth, just like pumpkin pie.
3. Cook the mixture for about 2–3 minutes until it thickens slightly. It should coat the back of a spoon without being too runny.
4. Remove the saucepan from the heat and let the filling cool completely. (Warm filling on cool cookies = a melty mess.)

Step 3: Assemble the Crumbl Pumpkin Pie Cookies

1. Once the cookies are cool and the filling has thickened, spoon a generous dollop of pumpkin filling into the center of each cookie. Use the back of the spoon to spread it evenly within the indent.
2. Place the filled cookies in the refrigerator for about 15–20 minutes. This step helps the pumpkin filling set so the cookies hold their shape beautifully when served.
3. Just before serving, top each cookie with a swirl of whipped cream and a light sprinkle of cinnamon.

And there you have it—the perfect homemade Crumbl Pumpkin Pie Cookies that taste like they came straight from the bakery!

Tips and Tricks for Perfect Crumbl Pumpkin Pie Cookies

• Don’t overbake—these cookies should be soft, not crunchy.
• Make ahead: You can prep the filling a day before and keep it in the fridge.
• Mini version: Use smaller scoops of dough for bite-sized treats.
• Freezer tip: Freeze baked cookies (without topping) for up to 2 months.

When I first tested these, I baked them a little too long. My husband called them “pumpkin pie hockey pucks.” Lesson learned: keep them soft and pillowy.

Storage for Crumbl Pumpkin Pie Cookies

• Store leftovers in an airtight container in the fridge (up to 3 days).
• Let them sit at room temp for 5 minutes before serving for best texture.

FAQs

Can I use fresh pumpkin instead of canned?
Yes, just roast and puree it until smooth—but canned saves time.

Can I make these gluten-free?
Swap with a 1:1 gluten-free flour blend.

Can I skip the whipped cream?
Of course! But it adds that bakery-style look.

Conclusion

These Crumbl Pumpkin Pie Cookies bring the best of fall flavors into a single handheld treat. Whether you’re hosting Thanksgiving, baking with your kids, or simply craving something cozy, this recipe deserves a spot in your kitchen this season.

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