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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.