Crumbl Pumpkin Pie Cookies – Autumn Bliss

Crumbl pumpkin pie cookies are the ultimate fall indulgence, and I’m so excited to share my recipe for these delightful treats with you! As soon as the autumn leaves begin to turn, my cravings for all things pumpkin spice kick into overdrive. There’s something incredibly comforting and nostalgic about the warm, inviting flavors of pumpkin pie, and imagine if you could capture that essence in a chewy, decadent cookie. That’s exactly what Crumbl pumpkin pie cookies do! They are beloved because they manage to deliver all the rich, spiced goodness of a traditional pumpkin pie, but with the satisfying texture of a perfectly baked cookie. What truly makes these Crumbl pumpkin pie cookies special is the incredible balance of flavors – the sweet, earthy pumpkin puree, the warming cinnamon, nutmeg, and cloves, all swirled together with a touch of brown sugar and vanilla. This recipe will guide you to creating those thick, soft cookies with that signature “Crumbl” chew that everyone raves about.

Crumbl Pumpkin Pie Cookies

Get ready to experience a taste of pure autumn bliss with these homemade Crumbl-style Pumpkin Pie Cookies! If you’re a fan of the iconic Crumbl cookie experience and have a soft spot for all things pumpkin, then this recipe is an absolute must-try. These cookies are not just a treat; they’re a celebration of fall’s most beloved flavors, all rolled into a perfectly soft, chewy, and decadent cookie. The magic lies in the incredibly tender cookie base, infused with warm pumpkin spices, topped with a luscious, tangy cream cheese frosting, and finished with a sprinkle of cinnamon sugar that adds just the right amount of crunch. Forget bakery queues; you can now recreate this masterpiece right in your own kitchen. Let’s dive in and bake up some serious comfort!

Ingredients:

• 1 stick butter (softened)
• 1/3 cup oil (vegetable or canola oil)
• 1/2 cup granulated sugar
• 1/4 cup powdered sugar
• 1 egg (at room temperature)
• 1 tsp vanilla extract
• 2 & 1/3 cup flour
• 1/4 tsp salt
• 3/4 tsp baking powder
• 3 oz cream cheese (softened)
• 1/2 cup brown sugar
• 5 oz pumpkin puree (not pumpkin pie filling)
• 2/3 cup heavy cream (cold)
• 1 tbsp white sugar
• 1 tsp vanilla extract

Making the Pumpkin Cookie Base

This is where the magic of the pumpkin flavor really starts. We want a cookie that’s soft and chewy, with just enough structure to hold its own against the decadent frosting.

1. In a large mixing bowl, cream together the softened butter and the oil until smooth and well combined. This combination of butter and oil is key to achieving that signature soft and slightly fudgy texture that Crumbl cookies are known for. Next, add the granulated sugar and powdered sugar to the bowl. Beat them together with your electric mixer on medium speed until the mixture is light and fluffy. This creaming process incorporates air, which will contribute to the cookie’s tender crumb. Scrape down the sides of the bowl periodically to ensure everything is evenly mixed. This step usually takes about 2-3 minutes.
2. Now, it’s time to add the wet ingredients. Beat in the room temperature egg and the 1 teaspoon of vanilla extract. Make sure the egg is at room temperature; this helps it emulsify better with the fats, creating a smoother batter. If your egg is cold, you can place it in a bowl of warm water for about 5 minutes to bring it to temperature. Mix until just combined. Overmixing at this stage can lead to tough cookies, so gentle mixing is key.
3. In a separate medium bowl, whisk together the flour, salt, and baking powder. Whisking these dry ingredients together ensures that the leavening agent (baking powder) and salt are evenly distributed throughout the flour, preventing pockets of bitterness or uneven rising. Gradually add this dry ingredient mixture to the wet ingredients in the large bowl, mixing on low speed or by hand until just combined. Do not overmix! You want to see just a few streaks of flour remaining before you proceed.
4. Now for the star ingredient: pumpkin puree! Add the 5 oz of pumpkin puree to the cookie dough. Gently fold it in until it’s incorporated. The dough will become quite soft and sticky at this point. This is perfectly normal! We want a moist cookie, and the pumpkin puree provides that. It’s important to use pure pumpkin puree and not pumpkin pie filling, as the latter contains added sugars and spices that can alter the cookie’s flavor and texture.
5. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or until it’s firm enough to scoop. Chilling the dough is a crucial step for several reasons. It allows the gluten in the flour to relax, resulting in a more tender cookie. It also solidifies the fats, which prevents the cookies from spreading too much during baking, helping them maintain their thick, bakery-style appearance. The longer you chill it, the easier it will be to handle.

Baking the Perfect Cookies

Once the dough is chilled, we’re ready to bake. The goal here is to get those beautiful, thick cookies that are soft on the inside with slightly crisp edges.

6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. This prevents the cookies from sticking and makes for easy cleanup. Scoop generously sized portions of the chilled dough onto the prepared baking sheets, leaving about 2-3 inches between them. I like to use a large cookie scoop (about 3-4 tablespoons) to ensure consistent size and that classic Crumbl thickness. Gently press down on the top of each dough ball with the palm of your hand or the bottom of a glass to flatten them slightly. This helps them bake more evenly.
7. Bake for 10-13 minutes, or until the edges are lightly golden brown and the centers are set but still look slightly soft. The cookies will continue to cook slightly on the baking sheet after they come out of the oven, so it’s important not to overbake them. You’re looking for that perfect balance between a slightly firm edge and a deliciously gooey center.
8. Let the cookies cool on the baking sheets for about 5-10 minutes before transferring them to a wire rack to cool completely. This resting period on the hot baking sheet allows them to firm up enough to be moved without falling apart.

Crafting the Cream Cheese Frosting

This frosting is the perfect complement to the spiced pumpkin cookie. It’s creamy, tangy, and utterly delicious.

9. While the cookies are cooling, prepare the cream cheese frosting. In a medium bowl, beat together the softened cream cheese and the brown sugar until smooth and creamy. Ensure your cream cheese is truly softened, not melted, for the best texture.
10. Gradually add the cold heavy cream to the cream cheese mixture, beating on medium-high speed until the frosting is thick and fluffy. Add the 1 teaspoon of vanilla extract and beat until just combined. Be careful not to overbeat the frosting once the heavy cream is added, as it can become too runny. You want a spreadable, luxurious frosting. If it seems too thin, you can pop it in the refrigerator for about 15-20 minutes to firm up.

Assembling Your Masterpiece

This is the moment we’ve been waiting for – frosting and finishing these incredible cookies!

11. Once the cookies are completely cool, generously spread or pipe the cream cheese frosting onto the top of each cookie. Aim for a thick layer, just like you’d find at your favorite cookie shop.
12. In a small bowl, combine the 1 tablespoon of white sugar and a pinch of cinnamon (optional, but highly recommended for that authentic pumpkin pie flavor). Sprinkle this mixture lightly over the frosted cookies. This final touch not only adds a lovely visual appeal but also provides a subtle textural contrast and enhances the warm spice notes.

Enjoy your homemade Crumbl-style Pumpkin Pie Cookies! They are best enjoyed at room temperature and are perfect with a glass of milk or a hot cup of coffee.

Conclusion:

I hope you’ve enjoyed learning how to make these absolutely delightful Crumbl pumpkin pie cookies! This recipe is a true winner because it captures all the warm, spiced flavors of a classic pumpkin pie but in a perfectly portable, shareable cookie format. The soft, chewy cookie base paired with the creamy, spiced pumpkin filling and a sweet cream cheese frosting creates an irresistible treat that’s perfect for any autumn gathering or just because. Don’t be intimidated by the steps; breaking it down makes it totally manageable, and the result is well worth the effort.

For serving, these cookies are fantastic on their own, of course! They also pair beautifully with a hot cup of coffee, spiced cider, or a glass of cold milk. Consider arranging them on a festive platter for a Thanksgiving dessert table or a fall-themed party. If you’re feeling adventurous, why not try a variation? You could add a pinch of nutmeg to the cookie dough itself for an extra layer of spice, or perhaps sprinkle some crushed graham crackers on top of the frosting for added texture. Whatever you do, I truly encourage you to give this Crumbl pumpkin pie cookies recipe a try. I’m confident you’ll fall in love with them!

Frequently Asked Questions:

Can I make the pumpkin filling ahead of time?

Absolutely! You can prepare the pumpkin filling up to two days in advance and store it in an airtight container in the refrigerator. This can save you time on the day you plan to assemble and bake the cookies.

How should I store leftover cookies?

Store any leftover Crumbl pumpkin pie cookies in an airtight container at room temperature for up to 3 days. If you need to store them for longer, you can refrigerate them, but they might become a bit firmer. Just bring them back to room temperature before enjoying for the best texture.

Crumbl Pumpkin Pie Cookies

Indulge in the delicious flavors of fall with these Crumbl-style pumpkin pie cookies, featuring a soft pumpkin cookie base topped with a creamy pumpkin pie frosting.

Prep Time
30 Minutes

Cook Time
12 Minutes

Total Time
24 Minutes

Servings
12 cookies

Ingredients

• 1 stick butter (softened)
• 1/3 cup oil (vegetable or canola oil)
• 1/2 cup granulated sugar
• 1/4 cup powdered sugar
• 1 egg (at room temperature)
• 1 tsp vanilla extract
• 2 & 1/3 cup flour
• 1/4 tsp salt
• 3/4 tsp baking powder
• 3 oz cream cheese (softened)
• 1/2 cup brown sugar
• 5 oz pumpkin puree
• 2/3 cup heavy cream (cold)
• 1 tbsp white sugar
• 1 tsp vanilla extract

Instructions

1. Step 1
   In a large bowl, cream together the softened butter, oil, granulated sugar, and powdered sugar until light and fluffy.
2. Step 2
   Beat in the egg and 1 tsp vanilla extract until well combined.
3. Step 3
   In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
4. Step 4
   Chill the dough for at least 30 minutes. Scoop dough into 3-tablespoon sized balls and place on a baking sheet lined with parchment paper.
5. Step 5
   Bake at 350°F (175°C) for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
6. Step 6
   To make the frosting: Beat together the softened cream cheese and brown sugar until smooth.
7. Step 7
   Stir in the pumpkin puree and 1 tsp vanilla extract.
8. Step 8
   In a separate bowl, whip the cold heavy cream with 1 tbsp white sugar until stiff peaks form. Gently fold the whipped cream into the pumpkin cream cheese mixture.
9. Step 9
   Frost the cooled cookies generously with the pumpkin pie frosting.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.