If you’re a fan of Crumbl’s iconic Pumpkin Pie Cookies, you’re in for a treat! These soft, spiced cookies capture the essence of autumn with a creamy pumpkin pie filling that’s sure to satisfy your sweet tooth. Perfect for holiday gatherings, cozy nights in, or just a sweet indulgence, these Crumbl Pumpkin Pie Cookies are a delightful twist on the classic dessert. Whether you’re looking to recreate that Crumbl magic at home or try something new, this recipe is a must-try for any pumpkin lover.

A Family Favorite: How Pumpkin Pie Cookies Became a Staple in Our Home

Every fall, my family eagerly awaits the arrival of pumpkin season. From pumpkin lattes to pumpkin bread, we love it all. But nothing quite compares to the joy of biting into a Crumbl Pumpkin Pie Cookie. The first time I made these cookies at home, my husband couldn’t believe how close they were to the ones from Crumbl. In fact, he claims they’re even better! Now, these cookies are a staple in our household from October through Thanksgiving. Every time I bake a batch, the rich aroma of pumpkin spice fills the house, bringing everyone to the kitchen for a taste. These cookies have quickly become a beloved tradition, and I’m thrilled to share this recipe with you so that you can enjoy them with your loved ones too.

Why You’ll Love Crumbl Pumpkin Pie Cookies

• Authentic Flavor: These cookies perfectly capture the rich, spiced flavor of pumpkin pie in a convenient, hand-held form.
• Creamy Filling: Each cookie is topped with a luscious, creamy pumpkin pie filling that adds the perfect balance of sweetness.
• Soft and Chewy: The cookie base is soft, tender, and packed with warm autumn spices.
• Perfect for Fall: Ideal for Thanksgiving, Halloween, or any fall celebration.
• Easy to Make: With simple ingredients and step-by-step instructions, you’ll have these delicious cookies ready in no time.

Ingredients Notes For Crumbl Pumpkin Pie Cookies

• Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling, for the best flavor.
• Pumpkin Pie Spice: This blend of cinnamon, nutmeg, ginger, and cloves gives the cookies their signature fall flavor.
• Cream Cheese: Adds a rich, creamy texture to the pumpkin pie filling.
• Brown Sugar: Provides a deep, caramel-like sweetness that complements the pumpkin.
• All-Purpose Flour: Gives the cookies structure and helps them stay soft.
• Vanilla Extract: Enhances the overall flavor of the cookies and the filling.

Step-by-Step Recipe for Crumbl Pumpkin Pie Cookies

1. Preheat the Oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Prepare the Cookie Dough: In a large bowl, cream together the butter and brown sugar until light and fluffy. Add the egg, vanilla extract, and pumpkin puree, mixing until well combined. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
3. Shape the Cookies: Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart. Gently press down the center of each cookie to create a small indentation.
4. Bake the Cookies: Bake for 10-12 minutes, or until the edges are set and the cookies are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
5. Make the Pumpkin Pie Filling: In a medium bowl, beat together the cream cheese, pumpkin puree, powdered sugar, and pumpkin pie spice until smooth and creamy.
6. Assemble the Cookies: Once the cookies have cooled, fill the indentations with a generous spoonful of the pumpkin pie filling.
7. Chill and Serve: For the best texture, chill the cookies in the refrigerator for about 30 minutes before serving. Enjoy your homemade Crumbl Pumpkin Pie Cookies with a glass of milk or a hot cup of coffee!

Storage Options

• Refrigerate: Store the filled cookies in an airtight container in the refrigerator for up to 5 days.
• Freeze: You can freeze the unfilled cookies for up to 2 months. Thaw them at room temperature before adding the filling.
• Reheat: If desired, you can warm the cookies slightly in the microwave for a few seconds before serving.

Variations & Substitutions

• Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour.
• Dairy-Free Version: Substitute the butter and cream cheese with dairy-free alternatives.
• Add a Crust: For an extra crunch, sprinkle some graham cracker crumbs on top of the filling before chilling.

Crumbl Pumpkin Pie Cookies

Print

Pin

Rate This Recipe

Ingredients

• Pumpkin Pie Filling
• 1 cup pumpkin puree
• 1/2 cup evaporated milk
• 1/4 cup granulated sugar
• 1/4 cup brown sugar packed
• 1 large egg
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon vanilla extract
• 1 tablespoon cornstarch
• Cookies
• 1 cup unsalted butter softened
• 1 cup granulated sugar
• 1/2 cup brown sugar packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• Topping
• Whipped cream or whipped topping optional, for garnish
• Ground cinnamon optional, for garnish

Instructions

• Make the Pumpkin Pie Filling
• Preheat Oven: Preheat your oven to 350°F (175°C).
• Prepare the Filling: In a medium saucepan, combine the pumpkin puree, evaporated milk, granulated sugar, brown sugar, egg, cinnamon, ginger, cloves, nutmeg, vanilla extract, and cornstarch. Cook over medium heat, whisking constantly, until the mixture thickens, about 5-7 minutes. Remove from heat and let the filling cool completely. You can transfer it to a bowl and refrigerate it to cool faster.
• Make the Cookies
• Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.
• Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract.
• Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Shape the Cookies: Scoop out 2-3 tablespoons of dough and roll it into a ball. Flatten each dough ball slightly and create a shallow indent in the center using your thumb or the back of a spoon. This will hold the pumpkin pie filling.
• Bake the Cookies: Place the cookies on a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool completely on the baking sheet.
• Assemble the Cookies
• Add Pumpkin Filling: Once the cookies have cooled, spoon a generous amount of the cooled pumpkin pie filling into the indent on each cookie.
• Garnish and Serve: Top each cookie with a dollop of whipped cream and a sprinkle of ground cinnamon, if desired.

Did You Make This Recipe?

Be sure to share with me on Instagram, Pinterest, or Youtube!

Rate this Recipe Pin Recipe Share Recipe