The Best Crumbl Pumpkin Pie Cookies You’ll Ever Make

Fall brings with it an air of nostalgia—cozy sweaters, crackling leaves, and that unmistakable aroma of pumpkin spice wafting from the kitchen. If you’re like most people who eagerly anticipate the dessert table during Thanksgiving, chances are pumpkin pie holds a special place in your heart. But what if you could enjoy that same comforting flavor in the form of a soft, chewy cookie? Enter the Crumbl Pumpkin Pie Cookie—a clever, crave-worthy twist on the classic that delivers big flavor in a handheld form.

You don’t have to wait for Crumbl to add this seasonal delight back to their menu. With this homemade recipe, you’ll get all the pumpkin pie goodness you love, wrapped up in a sugar cookie shell that’s perfect for sharing, gifting, or enjoying all to yourself. Not only will you save money recreating this copycat cookie at home, but you’ll also have the flexibility to customize it just the way you like. Whether you’re baking for a fall party or simply treating yourself, this recipe will quickly become your go-to fall favorite.

What Are Crumbl Pumpkin Pie Cookies?

Crumbl Pumpkin Pie Cookies are inspired by the bakery chain’s wildly popular fall offering. These cookies feature a tender sugar cookie base that serves as a delicious “crust,” topped with a smooth, spiced pumpkin mousse that tastes just like a slice of pie. Unlike traditional pumpkin pie, there’s no need for forks, plates, or refrigeration tricks—just pure flavor and convenience in every bite.

What sets these cookies apart isn’t just their taste—it’s their texture. The contrast between the soft cookie and the airy mousse topping gives you the full pie experience with a fun and modern twist. These are not your average fall treats; they’re festive, luxurious, and sure to impress.

Ingredients You’ll Need for the Perfect Pumpkin Pie Cookies

You likely have most of these ingredients in your pantry already. Each element plays a key role in building that classic pumpkin pie flavor while maintaining the signature cookie texture you’re aiming for.

For the Cookie Base:

• 1 stick butter (softened)
• 1/3 cup vegetable or canola oil
• 1/2 cup granulated sugar
• 1/4 cup powdered sugar
• 1 egg (room temperature)
• 1 tsp vanilla extract
• 2 ⅓ cups all-purpose flour
• 1/4 tsp salt
• 3/4 tsp baking powder

For the Pumpkin Pie Filling:

• 3 oz cream cheese (softened)
• 1/2 cup brown sugar
• 5 oz pumpkin puree
• 2 tsp pumpkin pie spice
• A few drops of orange gel food coloring (optional, for a more vibrant filling)
• 2/3 cup heavy cream (cold)
• 1 tbsp white sugar
• 1 tsp vanilla extract

Each of these ingredients works together to create a soft cookie with a light and creamy topping that mimics the richness of pumpkin pie. Feel free to adjust the spices or sweetness to suit your own taste.

Step-by-Step Instructions – How to Make Crumbl Pumpkin Pie Cookies

Don’t be intimidated by the two-part structure of this recipe. As long as you follow these clear steps, you’ll have bakery-quality cookies in no time.

Cookie Base Preparation

1. Preheat your oven to 350°F. Line a baking sheet with parchment paper and set it aside.
2. Cream the butter, oil, granulated sugar, and powdered sugar in a large bowl until smooth and fluffy. This step helps to aerate the dough and ensures a soft cookie texture.
3. Add the egg and vanilla extract. Mix until fully incorporated and the mixture is smooth.
4. Combine the dry ingredients. Stir in the flour, baking powder, and salt just until the dough forms. Avoid overmixing.
5. Shape the cookies. Scoop the dough into 9 evenly sized balls. Slightly flatten each one, then press the center down with a ¼ cup measuring cup to create a shallow well.
6. Bake for 8 to 9 minutes. They should be just set but not browned. Let them cool completely on the baking sheet to prevent crumbling.

Pumpkin Pie Mousse Filling

1. In a mixing bowl, cream the softened cream cheese, brown sugar, and pumpkin puree until smooth and lump-free.
2. Add in the pumpkin pie spice and orange food coloring. Blend well until the color is uniform.
3. In a separate bowl, whip the cold heavy cream with white sugar and vanilla until stiff peaks form.
4. Gently fold the whipped cream into the pumpkin mixture. You’re looking for a light, mousse-like texture that still holds its shape.
5. Transfer the filling into a piping bag fitted with a large round tip. Pipe a generous dollop into the well of each cooled cookie.
6. Gently tap each cookie on the counter to spread the filling slightly and top with a swirl of whipped cream if desired.

That’s it. You’ve just created the ultimate Crumbl Pumpkin Pie Cookie—flavor-packed, beautiful, and far less complicated than making an actual pie.

Tips for Making the Best Crumbl Pumpkin Pie Cookies

To make sure your cookies turn out as stunning as they are delicious, keep these helpful tips in mind:

• Use room temperature butter and egg for smoother blending and better texture.
• Don’t skip the well in the center. This helps hold the mousse filling and gives the cookie its signature look.
• Let cookies cool completely before adding the filling, or it will melt and run.
• Customize with spices or toppings. A light dusting of cinnamon or nutmeg adds a beautiful finish.

You can also try creating a graham cracker crust layer for the base or add a drizzle of caramel on top to elevate the flavor.

Storage & Freezing Instructions

Once you’ve put the effort into making these cookies, you’ll want to ensure they stay fresh as long as possible.

How to Store:

• Store finished cookies in an airtight container in the refrigerator for up to 4 days.
• For best results, keep them in a single layer or separate layers with parchment paper to avoid sticking.

How to Freeze:

• Flash freeze the cookies first on a tray until the filling is firm.
• Transfer to an airtight container with parchment paper between layers.
• They’ll keep well in the freezer for up to 3 months.
• When ready to enjoy, thaw overnight in the fridge or at room temperature for a few hours.

Crumbl Copycat Recipe – Make It Your Own!

One of the best things about making copycat recipes at home is the ability to customize. Here are some ideas to make this recipe uniquely yours:

• Make them mini: Instead of 9 large cookies, make 18 smaller ones and reduce the baking time to 6–7 minutes.
• Add toppings: Crushed pecans, caramel drizzle, or a dash of cinnamon sugar can take your cookies to the next level.
• Try different fillings: Not a fan of pumpkin? Swap the mousse for a cinnamon cream cheese swirl or apple butter.

No matter how you tweak them, these cookies provide the perfect canvas for your creativity.

Nutritional Information (Per Cookie, Approximate)

• Serving Size: 1 cookie
• Calories: 320
• Sugar: 25g
• Sodium: 115mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 45mg

Keep in mind that these numbers are estimates and will vary depending on the specific brands and measurements used.

FAQ – Crumbl Pumpkin Pie Cookies

Conclusion

Bringing together the warmth of fall spices, the richness of pumpkin pie, and the fun of homemade cookies, these Crumbl Pumpkin Pie Cookies check every box for a satisfying seasonal treat. You don’t need to wait for a bakery to stock them or settle for store-bought shortcuts. With this easy-to-follow recipe, you can recreate the magic in your own kitchen—any time of year.

So why not give them a try? Invite your family to join in, share them with friends, or simply enjoy them as a solo indulgence. However you serve them, these cookies are sure to become a treasured addition to your autumn baking rotation.

More Tasty Ideas

• Pumpkin Layer Cake: This rich and moist pumpkin layer cake captures all the cozy flavors of fall in a decadent dessert format. If you love the creamy filling in Crumbl Pumpkin Pie Cookies, you’ll appreciate the spiced layers and smooth frosting of this seasonal favorite.
• Soft Pumpkin Cookies with Cream Cheese Frosting: These melt-in-your-mouth pumpkin cookies are topped with a tangy cream cheese frosting, making them an ideal cousin to Crumbl’s pumpkin pie version. They’re simple, satisfying, and perfect for your autumn baking lineup.
• Pumpkin Pie Cheesecake: For a creamier take on traditional pumpkin pie, this cheesecake blends classic spices with a silky smooth filling. It’s a great alternative or complement to Crumbl Pumpkin Pie Cookies, especially for holiday gatherings or dessert tables.

The Best Crumbl Pumpkin Pie Cookies You’ll Ever Make

Print Recipe

These Crumbl Pumpkin Pie Cookies combine a soft sugar cookie base with a rich, mousse-like pumpkin pie filling. They’re a festive twist on the classic Thanksgiving dessert and perfect for fall baking.

• Author: Benchi
• Prep Time: 25 minutes
• Cook Time: 9 minutes
• Total Time: 34 minutes
• Yield: 9 large cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 stick butter, softened
• 1/3 cup 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 cups all-purpose 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 tsp pumpkin pie spice
• Orange gel food coloring (optional)
• 2/3 cup heavy cream, cold
• 1 tbsp white sugar
• 1 tsp vanilla extract (for filling)

Instructions

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. Cream together butter, oil, granulated sugar, and powdered sugar until smooth and fluffy.
3. Add the egg and vanilla extract, mixing until fully incorporated.
4. Stir in flour, baking powder, and salt until the dough comes together.
5. Divide dough into 9 equal portions, flatten slightly, and press the center with a 1/4 cup measure to create wells.
6. Bake cookies for 9 minutes, then allow to cool completely on the baking sheet.
7. In a medium bowl, cream together softened cream cheese, brown sugar, pumpkin puree, pumpkin pie spice, and food coloring.
8. In a separate bowl, whip heavy cream, white sugar, and vanilla until stiff peaks form.
9. Fold the whipped cream into the pumpkin mixture until fully combined.
10. Transfer filling to a piping bag fitted with a large round tip.
11. Pipe a dollop of filling into the center of each cooled cookie and tap gently to spread.
12. Top with whipped cream if desired and refrigerate before serving.

Notes

• Chill the cookies before serving for the best texture.
• You can make smaller cookies by dividing dough into 18 portions and baking for 7 minutes.
• For storage, refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.