Crumbl Pumpkin Pie Cookies (Homemade Bakery-Style Treat!)

Cooler days call for cozy desserts, and these Crumbl pumpkin pie cookies hit the spot. Whether you’re craving something familiar or just need a sweet pick-me-up, Crumbl pumpkin pie cookies bring that bakery joy to your own oven. They’re soft, creamy, spiced just right. Like a slice of pumpkin pie tucked inside a sugar cookie. Whether you’re baking for a fall get-together or just need something comforting with coffee, this one’s worth the mixing bowl.

Why You’ll Love These Pumpkin Pie Cookies

A cozy twist on Crumbl’s seasonal favorite

These cookies bring back that Crumbl-style magic with a homemade touch. You get a thick, tender sugar cookie paired with a creamy pumpkin mousse center. It’s nostalgic and exciting at the same time.

Perfect balance in every Crumbl pumpkin pie cookie bite

The cookie base in these Crumbl pumpkin pie cookies is soft but sturdy enough to cradle that silky, spiced pumpkin center. Every bite melts in your mouth. The swirl of whipped cream on top just adds a little extra joy.

Easy to make at home, anytime

No need to wait for fall or track down a Crumbl store. With pantry basics and a quick chill, you’ll have bakery-style cookies right in your kitchen. You can even make them smaller or swap in gluten-free flour with ease.

Ingredients You’ll Need

For the sugar cookie base

• 1 stick butter, softened
• ⅓ cup vegetable or canola oil
• ½ cup granulated sugar
• ¼ cup powdered sugar
• 1 egg, room temperature
• 1 teaspoon vanilla extract
• 2 ⅓ cups all-purpose flour
• ¼ teaspoon salt
• ¾ teaspoon baking powder

For the pumpkin pie filling

• 3 ounces cream cheese, softened
• ½ cup brown sugar
• 5 ounces pumpkin puree
• 2 teaspoons pumpkin pie spice
• Orange gel food coloring (optional)
• ⅔ cup cold heavy cream
• 1 tablespoon granulated sugar
• 1 teaspoon vanilla extract

Optional add-ins and substitutions

You can skip the food coloring if you like a natural look. Want gluten-free? Use your favorite all-purpose gluten-free blend with xanthan gum. For smaller cookies, divide the dough into 18 pieces instead of 9 and bake slightly less.

Step-by-Step Instructions

Make the sugar cookie dough

Start by preheating your oven to 350°F. Line a baking sheet with parchment. In a large bowl, cream the butter, oil, granulated sugar, and powdered sugar until smooth and fluffy. Add the egg and vanilla. Mix again.

Sprinkle in the flour, salt, and baking powder. Stir until a soft dough forms. It should be smooth and easy to shape.

Shape and bake the cookies

Scoop the dough into 9 large balls and flatten them slightly. Use a ¼ cup measuring cup to press an indent in the center of each cookie. This creates the space for the filling.

Bake for 8 to 9 minutes until just set. The edges should look done, but the centers will stay pale. Let them cool completely before filling.

Prepare the pumpkin pie filling

In a bowl, cream the softened cream cheese and brown sugar until smooth. Mix in the pumpkin puree and pumpkin pie spice. Add a bit of food coloring here if you’re using it.

In a separate bowl, whip the cold heavy cream with the sugar and vanilla until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture. The filling should be light and mousse-like.

Assemble and decorate

Spoon the filling into a piping bag or a zip-top bag with the corner snipped off. Pipe into the center of each Crumbl pumpkin pie cookie and gently tap to spread. Tap the cookie gently on the counter to spread the filling into a smooth dome.

Top with a swirl of whipped cream, chill for about 30 minutes, and serve cold for the full effect.

Tips for Success

Chill for best flavor and texture

A little fridge time brings everything together. The cookie softens just enough and the filling sets to a perfect texture.

Piping tips for a clean finish

A round tip or a large zip-top bag both work great. Pipe slowly from the center outward. Wipe the tip between cookies if needed.

Make-ahead and storage advice

Store cookies in an airtight container in the fridge for up to 4 days. To freeze, flash freeze first on a tray, then store with parchment between layers for up to 3 months. Let thaw in the fridge or at room temperature.

Frequently Asked Questions

More Such Recipes

If pumpkin cookies are your thing, you’ll also love my soft pumpkin snickerdoodles with a chewy center. For parties or potlucks, try my easy pumpkin pie bars for fall gatherings. Want more texture? These chewy pumpkin cookies packed with flavor are a must. Or decorate your own pumpkin sugar cookies perfect for decorating with the kids.

For more seasonal treats and step-by-step videos, follow me on Pinterest and Facebook.

Crumbl Pumpkin Pie Cookies Recipe Card

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