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

Crumbl Pumpkin Pie Cookies are the ultimate cozy treat for chilly fall days. If you’ve ever had the seasonal version from Crumbl and thought, “Why can’t I have this all November long?”—well, good news, you can now make your own batch at home. These cookies have a soft, buttery sugar cookie base, a dreamy pumpkin pie center, and just the right touch of whipped cream on top. And yes, they’re just as indulgent as they sound. Bonus: No pie crust wrestling required.

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What Are Crumbl Pumpkin Pie Cookies?

Crumbl Pumpkin Pie Cookies are a festive dessert mash-up: part soft sugar cookie, part creamy pumpkin pie, and 100% irresistible. Inspired by the popular seasonal treat from Crumbl Cookies, this homemade version stays true to the original—just with fewer lines and a lot more love. Each cookie is hand-formed, baked to perfection, and filled with a luscious, spiced pumpkin custard that gives all the warm, fuzzy autumn feels. Topped with a dollop of whipped cream and a sprinkle of cinnamon, they bring pumpkin pie into the palm of your hand.

Reasons to Try Crumbl Pumpkin Pie Cookies

There are about a dozen reasons to try Crumbl Pumpkin Pie Cookies—but we’ll keep it short. First off, they taste like fall in a bite. Seriously. These cookies combine that classic sugar cookie chewiness with a rich, velvety pumpkin filling that feels straight out of a Thanksgiving dessert table. They’re also easier than baking a whole pie and way more portable. Hosting friends? Bringing dessert to the office? Want something sweet for your kid’s lunchbox? These cookies check all the boxes—delicious, pretty, and simple to share.

Ingredients Needed to Make Crumbl Pumpkin Pie Cookies

Before we dive into baking, let’s talk about what you’ll need to bring these Crumbl Pumpkin Pie Cookies to life. The magic lies in the layers: a thick sugar cookie base, a rich and spiced pumpkin pie center, and a whipped cream topper that ties it all together. Think of it as your favorite fall pie dressed up as a cookie—no forks, no fuss.

Here’s a breakdown of everything you’ll need:

For the Sugar Cookie Base:

This is the foundation of the cookie—soft, buttery, and sturdy enough to hold that creamy filling.

• 1 cup (2 sticks) unsalted butter, softened – Room temperature is key here. It makes the dough rich and helps everything cream together smoothly.
• 1 cup granulated sugar – Gives the cookies sweetness and structure.
• 1 large egg – Binds the dough and adds a little extra richness.
• 1 teaspoon pure vanilla extract – For that classic bakery-style flavor.
• 2 ½ cups all-purpose flour – Provides the cookie’s body and chew. Don’t pack it too tightly when measuring!
• 2 teaspoons baking powder – Lifts the dough just enough to stay soft without puffing too much.
• ¼ teaspoon salt – Balances all the sweetness and enhances flavor.

Want even more sugar cookie inspiration? Check out our Gordon Ramsay sugar cookie recipe for a traditional twist you can try any time of year.

For the Pumpkin Pie Filling:

This is what makes these cookies scream fall. It’s rich, smooth, and full of warm spice.

• 1 cup canned pumpkin puree – Go for 100% pure pumpkin, not pie filling. Libby’s is a go-to.
• ¼ cup brown sugar – Adds depth and a hint of molasses flavor.
• 2 tablespoons granulated sugar – For balance and sweetness.
• ½ teaspoon ground cinnamon – The star spice of fall.
• ¼ teaspoon nutmeg – Adds warmth and a slightly nutty undertone.
• ¼ teaspoon ground ginger – Brings a little zing to the mix.
• ¼ teaspoon ground cloves – Intensifies the spice blend without overpowering it.
• ½ teaspoon vanilla extract – Rounds everything out with a creamy finish.
• ⅓ cup heavy cream – Makes the filling silky and pie-like. This is what transforms it from “pumpkin mush” to pumpkin custard perfection.

For the Topping:

• Whipped cream – You can use store-bought, but homemade whipped cream takes these up a notch.
• Ground cinnamon for dusting – A finishing touch that adds both aroma and a cozy visual.

Kitchen Tools You’ll Need:

• Mixing bowls (at least two)
• Electric mixer or stand mixer (hand mixing is doable but harder)
• Baking sheet + parchment paper
• Small saucepan
• Cookie scoop or ice cream scoop (for uniform size)
• Spoon or measuring cup (to make the indent for filling)

Instructions to Make Crumbl Pumpkin Pie Cookies

Making Crumbl Pumpkin Pie Cookies from scratch is easier than you’d think—and way more fun than waiting in line at Crumbl. Follow these step-by-step instructions to whip up a batch of thick, bakery-style cookies filled with cozy pumpkin pie goodness. Each step is broken down so even beginner bakers can feel confident tackling this festive treat.

Step 1: Make the Sugar Cookie Dough

This dough forms the thick, soft base of your Crumbl-style cookies—think melt-in-your-mouth texture with a crisp edge.

1. Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. Don’t skip this—it prevents sticking and makes cleanup a breeze.
2. In a large mixing bowl, cream together 1 cup of softened unsalted butter and 1 cup of granulated sugar using a hand mixer or stand mixer. Beat for 2–3 minutes until it looks fluffy and pale.
3. Crack in 1 large egg and pour in 1 teaspoon of vanilla extract. Mix again until fully combined.
4. In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, and ¼ teaspoon salt.
5. Slowly add the dry ingredients into the wet mixture. Mix on low until a thick dough forms. It should be soft but not sticky—if it feels too wet, add 1–2 tablespoons more flour.

Tip: Want to experiment with other Crumbl-style cookies? These Pumpkin S’mores Cookies are another fall favorite worth trying next!

Step 2: Shape and Bake the Cookies

This step gives the cookies that signature Crumbl look—big, round, and ready to hold all that pumpkin goodness.

1. Using a large cookie scoop (or your hands), portion the dough into 3-inch balls and place them a few inches apart on your prepared baking sheet.
2. Gently press each cookie down to slightly flatten—think thick disc, not pancake.
3. Use the back of a tablespoon or the bottom of a small measuring cup to make a shallow indent in the center of each cookie. This will hold your pumpkin pie filling later.
4. Bake for 10–12 minutes, or until the edges are set but the centers still look soft. Don’t overbake—these cookies should stay chewy!
5. Remove from the oven and let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Pro Tip: If you like crispier edges, bake for an extra 2–3 minutes. Just don’t let them brown too much—they’re meant to stay pale and soft.

Step 3: Make the Pumpkin Pie Filling

This easy stovetop filling is what transforms these cookies from good to fall-fantastic. It’s thick, spiced, and sets perfectly inside the cookie base.

1. In a small saucepan, combine:
   • 1 cup canned pumpkin puree
   • ¼ cup brown sugar
   • 2 tablespoons granulated sugar
   • ½ teaspoon cinnamon
   • ¼ teaspoon each of nutmeg, ginger, and cloves
2. Stir well and cook over medium heat, whisking frequently for 2–3 minutes, until the mixture is smooth and slightly thickened.
3. Remove from the heat and stir in ½ teaspoon vanilla extract and ⅓ cup heavy cream. Let it cool to room temperature before using.

Heads up: The filling should be thick enough to spoon but not runny. If it’s too loose, simmer it for 1–2 more minutes to reduce.

Step 4: Assemble the Cookies

Here’s where everything comes together—and it’s as satisfying as frosting a cupcake.

1. Once the cookies are completely cooled, spoon 1–2 tablespoons of pumpkin filling into the center of each one. Spread gently so it fills the indent without spilling over the edges.
2. Transfer the filled cookies to the fridge and chill for 15–20 minutes. This helps the filling set and prevents the whipped cream from sliding off.
3. Just before serving, top each cookie with a swirl of whipped cream and a light dusting of cinnamon. That final touch makes them look just like the Crumbl version—but better, because you made them.

Bonus Tip: Want to prep ahead? Store the baked cookies and filling separately in the fridge and assemble right before guests arrive. You’ll be holiday-hosting like a pro.

Looking for another pumpkin dessert to try next? Our Vanilla Pudding Pumpkin Bread is soft, rich, and secretly simple to make.

What to Serve with Crumbl Pumpkin Pie Cookies

Crumbl Pumpkin Pie Cookies are perfect with a hot cup of chai, a glass of milk, or even a bold espresso. Hosting brunch? Pair them with savory breakfast casseroles or Gordon Ramsay’s banana pancakes for that sweet-and-savory balance. If you’re planning a dessert spread, they sit beautifully next to other pumpkin treats like pumpkin smores cookies or vanilla pudding pumpkin bread.

Key Tips for Making Crumbl Pumpkin Pie Cookies

• Don’t overbake. The cookies should look slightly underdone in the center—trust the process.
• Cool completely. Let those cookies chill before filling, or you’ll end up with a gooey mess.
• Chill the filling. It helps the pumpkin set and keeps everything neat.
• Make ahead. You can prep the filling and dough a day in advance to save time.
• Get creative. Add a dash of maple syrup to the whipped cream or sprinkle crushed graham crackers on top.

Storage and Reheating Tips for Crumbl Pumpkin Pie Cookies

Once assembled, store your Crumbl Pumpkin Pie Cookies in an airtight container in the fridge. They’ll stay fresh for up to 3 days—but honestly, they probably won’t last that long. If you like them warm-ish, let them sit out for about 10 minutes before serving. Reheating in the microwave is not recommended—unless you want a melted whipped cream situation. For longer storage, keep the cookie base and filling separate and assemble just before serving.

FAQs

Can I make these gluten-free?
Yes! Swap the all-purpose flour with a 1:1 gluten-free blend. Just be sure it contains xanthan gum.

Do I have to use canned pumpkin?
Canned pumpkin is super convenient, but homemade puree works if you strain it well to remove excess water.

Can I freeze these cookies?
You can freeze the cookie base and pumpkin filling separately. Assemble and top fresh for the best texture.

Can I make mini versions?
Totally. Just make smaller dough balls and bake a minute or two less. Great for parties or tiny hands!

Final Thoughts

Crumbl Pumpkin Pie Cookies aren’t just cookies—they’re a bite-sized celebration of fall. Rich, sweet, and spiced just right, they bring all the nostalgia of pumpkin pie in a fun and fuss-free format. Whether you’re baking for friends or just treating yourself (yes, please), these cookies deliver major fall vibes without the stress of pie dough. So grab that can of pumpkin, preheat your oven, and let’s turn your kitchen into Crumbl HQ.

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