Crumbl Pumpkin Pie Cookies: A Soft, Spiced, Bakery-Style Fall Dessert You’ll Make All Season

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Fall baking hits a little differently. The moment September arrives, flavors like cinnamon, brown sugar, nutmeg, and pumpkin take over kitchens everywhere. But if there’s one recipe that perfectly captures the essence of the season — cozy aromas, velvety pumpkin filling, soft melt-in-your-mouth texture — it’s Crumbl Pumpkin Pie Cookies.

If you’ve ever had the seasonal version from Crumbl, you already know these cookies are legendary: a thick, buttery cookie base topped with luscious pumpkin pie filling, dolloped beautifully like miniature pumpkin pies. They’re festive, indulgent, and absolutely unforgettable. But the real magic? You can recreate them at home with simple pantry ingredients and a straightforward two-part method.

This recipe gives you a true copycat version — a soft cinnamon-spiced sugar cookie with a rich, silky, no-bake pumpkin pie topping that sets perfectly when chilled. Whether you’re baking for Thanksgiving dessert plates, Friendsgiving gatherings, fall bake sales, or simply craving something decadent for yourself, these Crumbl Pumpkin Pie Cookies hit the spot every single time.

Get ready for an article packed with technique tips, variations, storage advice, and everything you need to bake these perfect cookies from scratch.

What Makes These Cookies Special

Crumbl’s seasonal releases are known for being big, bold, and flavor-forward. These pumpkin pie cookies are:

  • Soft and tender with a melt-in-your-mouth crumble
  • Perfectly spiced with pumpkin pie flavors
  • Creamy on top, thanks to the whipped pumpkin filling
  • Festive and beautiful, resembling individual mini pies
  • Easy to make, despite their bakery-level appearance
  • Incredibly popular, especially for holiday gatherings

They taste like a mashup of pumpkin pie and a buttery sugar cookie — the best of both fall desserts in one treat.

Ingredients You’ll Need

This recipe has two components:
1) Soft cookie base
2) Creamy pumpkin pie topping

Each ingredient plays a key role in both texture and flavor.

Cookie Base Ingredients

Butter:
Room-temperature butter creates the soft, chewy, Crumbl-style texture.

Brown Sugar + White Sugar:
Brown sugar adds depth and moisture while white sugar helps structure.

Egg + Egg Yolk:
The extra yolk enhances richness.

Vanilla Extract:
Balances sweet fall flavors.

All-Purpose Flour:
Gives the cookie its soft structure without making it cakey.

Baking Powder:
Adds the perfect amount of rise.

Pumpkin Pie Spice:
A blend of cinnamon, nutmeg, ginger, and cloves enhances the fall flavor.

Salt:
Balances sweetness.

Pumpkin Pie Filling Ingredients

Pumpkin Purée:
Use pure pumpkin, not pumpkin pie filling.

Cream Cheese:
Creates a silky, luxurious texture.

Powdered Sugar:
Sweetens without adding graininess.

Vanilla Extract:
Adds depth.

Pumpkin Pie Spice:
Reinforces the seasonal flavor.

Heavy Cream:
Whips the filling into a pipeable, creamy topping.

Together, these ingredients create a cookie that tastes exactly like the bakery version — soft, creamy, and bursting with pumpkin pie flavor.

Step-by-Step Instructions

1. Make the Cookie Base

Cream together butter, white sugar, and brown sugar until light and fluffy. Add the egg, egg yolk, and vanilla. Mix until smooth.

In another bowl, whisk flour, salt, pumpkin pie spice, and baking powder. Add dry ingredients to wet and mix until a soft dough forms.

Scoop dough into large balls (Crumbl-style). Flatten slightly with your palm to create a shallow indentation — this will hold the pumpkin filling.

Bake at 350°F for 10–12 minutes until edges are set but centers remain soft.

Cool completely.

2. Make the Pumpkin Pie Filling

Beat softened cream cheese until smooth. Add pumpkin purée and mix well. Add powdered sugar, vanilla, pumpkin pie spice, and heavy cream. Whip until light, smooth, and thickened.

If filling is too soft, refrigerate briefly.

3. Assemble

Use a piping bag fitted with a round or star tip. Pipe a generous swirl of pumpkin pie filling onto each cooled cookie.

Dust lightly with cinnamon or pumpkin pie spice if desired.

Refrigerate 20–30 minutes to help the filling set.

Enjoy chilled for the most authentic Crumbl experience.

Crumbl Pumpkin Pie Cookies

A soft, fall-inspired cookie topped with silky pumpkin pie filling, just like the famous Crumbl seasonal favorite.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 cookies
Course: Dessert, Fall Treats
Cuisine: American, Autumn
Calories: 340

Ingredients
  

Cookie Base
  • 0.75 cup butter softened
  • 0.5 cup brown sugar packed
  • 0.5 cup white sugar
  • 1 egg
  • 1 egg yolk
  • 2 tsp vanilla extract
  • 2.25 cups all-purpose flour
  • 1 tsp baking powder
  • 1.5 tsp pumpkin pie spice
  • 0.5 tsp salt
Pumpkin Pie Filling
  • 0.5 cup pumpkin purée
  • 4 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1.5 tsp pumpkin pie spice
  • 3 tbsp heavy cream

Equipment

  • Mixing bowls
  • Electric mixer
  • Piping bag
  • Baking sheet

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Cream together butter, brown sugar, and white sugar until fluffy.
  3. Add egg, egg yolk, and vanilla extract and mix well.
  4. Whisk flour, baking powder, salt, and pumpkin pie spice in a separate bowl.
  5. Mix dry ingredients into the wet ingredients until a dough forms.
  6. Scoop dough into large balls and flatten slightly with your hand.
  7. Bake 10–12 minutes until edges are set but centers remain soft. Cool completely.
  8. Beat cream cheese until smooth. Add pumpkin purée and mix well.
  9. Add powdered sugar, vanilla, pumpkin pie spice, and heavy cream. Beat until creamy.
  10. Pipe pumpkin filling onto cooled cookies in a swirl pattern.
  11. Refrigerate 20–30 minutes before serving.

Notes

Serve chilled for true Crumbl-style texture.

Tips for Success

1. Do not overbake the cookies.
Take them out when edges are set but centers still look soft.

2. Chill the filling before piping.
Makes swirls cleaner and more stable.

3. Make them big.
Crumbl cookies are oversized for a reason — they have the perfect cookie-to-topping ratio.

4. Use high-quality pumpkin.
Watery pumpkin purée will cause runny filling.

5. Serve chilled.
Just like the original, they’re best served cold.

Variations

Mini Pumpkin Pie Cookies

Make 2-inch cookies for holiday party trays.

Pumpkin Cheesecake Cookies

Replace the pumpkin topping with whipped cheesecake frosting.

Pumpkin Spice Latte Cookies

Add 1 teaspoon instant espresso powder to the filling.

Maple Pumpkin Cookies

Add 1 tablespoon maple syrup to the filling.

Crunchy Crust Variation

Roll cookie dough balls in cinnamon sugar before baking.

Storage

Refrigerator: 4 days
Freezer (assembled): 1 month
Freezer (cookie base only): 2 months
Make-ahead tip:
Bake the cookies the day before and frost before serving.

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