Crumbl Pumpkin Pie Cookies Recipe – Easy Fall Baking Treats

Warm pumpkin spice, creamy filling, and a buttery cookie base—if that doesn’t make you want to rush to the kitchen, I don’t know what will! The first time I bit into a Crumbl Pumpkin Pie Cookie, it was one of those “wait, is this even real?” moments. Honestly, these cookies taste just like a slice of pumpkin pie tucked into a soft, chewy cookie shell. (And let’s face it, who doesn’t want pie you can eat with your hands?)

I stumbled upon the idea during a fall baking marathon with my sister. We’d already tried the classic pumpkin bread and muffins, but we craved something with a little more “wow” factor. So, we whipped up these Crumbl Pumpkin Pie Cookies inspired by the famous bakery’s version—except easier and way more fun. Over the years, I’ve tweaked the recipe to make it foolproof, and now it’s the one everyone asks for as soon as the leaves start changing.

This recipe is perfect for anyone who loves cozy fall flavors but wants something different from the usual pumpkin pie. It’s great for busy families, festive gatherings, or, honestly, just a Tuesday night when you need a little autumn joy. As someone who’s baked these more times than I can count, I promise they’re simple, delicious, and guaranteed to make your kitchen smell like Thanksgiving. Plus, they’re easy to customize for allergies or dietary preferences. So if you’re looking for an easy fall baking treat, these Crumbl Pumpkin Pie Cookies are about to become your new go-to!

Why You’ll Love This Recipe

I’ve tested dozens of pumpkin cookie recipes, and these Crumbl Pumpkin Pie Cookies always come out on top. Here’s why this recipe is a keeper (and why I keep making them every autumn):

• Quick & Easy: These come together in less than an hour—seriously, you can whip them up on a whim for last-minute guests or a cozy movie night.
• Simple Ingredients: No need for a fancy grocery run. Most items are probably hanging out in your pantry already.
• Perfect for Fall Gatherings: These cookies are a hit at potlucks, Friendsgiving get-togethers, and school bake sales. I’ve brought them to more than one autumn party, and there’s never a crumb left.
• Crowd-Pleaser: Both kids and adults love them. The creamy pumpkin filling is like a little surprise inside each cookie.
• Unbeatable Texture: Soft cookie base, smooth pumpkin pie filling, and a hint of spice—each bite is pure comfort.

What sets this recipe apart? I use a special trick—chilling the cookies before piping in the filling—so you get that bakery-perfect look and no messy edges. The pumpkin filling is spiced just right and whipped until it’s dreamy and light. Plus, the base is buttery without being overly sweet. If you’re after a cookie that tastes like a slice of pie but is easier to share (and eat!), this is it.

Honestly, these cookies are the kind that make you pause right after the first bite and just savor the moment. It’s more than dessert—it’s a little slice of fall nostalgia, wrapped up in a hand-held treat. Whether you’re impressing guests or just baking with the kids, you’ll love how simple, satisfying, and downright irresistible these Crumbl Pumpkin Pie Cookies are.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and an ultra-satisfying texture. Most of these are pantry staples, so you won’t need to hunt down anything fancy. Here’s what you’ll need for the best Crumbl Pumpkin Pie Cookies:

• For the Cookie Base:
  • All-purpose flour (240g) – regular or gluten-free blend if needed
  • Unsalted butter (1/2 cup, 113g), softened – gives that rich, bakery-style flavor
  • Granulated sugar (3/4 cup, 150g)
  • Brown sugar (1/4 cup, 50g) – adds chewiness
  • Large egg (1), room temperature
  • Pure vanilla extract (1 1/2 tsp, 7ml) – for aroma
  • Baking powder (1 tsp, 5g)
  • Baking soda (1/2 tsp, 2g)
  • Salt (1/4 tsp, 1g)
  • Ground cinnamon (1/2 tsp, 1g) – just a hint for flavor
• For the Pumpkin Pie Filling:
  • Pumpkin puree (not pumpkin pie filling, 1 cup, 240g) – I recommend Libby’s or your favorite brand
  • Cream cheese (4 oz, 113g), softened – makes the filling creamy and tangy
  • Powdered sugar (1/2 cup, 60g)
  • Heavy cream (2 tbsp, 30ml) – for smooth consistency
  • Ground cinnamon (1/2 tsp, 1g)
  • Ground nutmeg (1/4 tsp, 0.5g)
  • Ground ginger (1/8 tsp, 0.25g) – optional, for warmth
  • Pinch of salt
• Optional Garnishes:
  • Whipped cream – for topping
  • Extra ground cinnamon or pumpkin pie spice – for dusting
  • Crushed graham crackers or cookie crumbs – for texture

Ingredient tips: If you want a dairy-free version, swap the butter for vegan margarine and the cream cheese for a plant-based alternative. For gluten-free cookies, use a 1:1 baking blend (I’ve tried King Arthur’s and it works well). If you’re low on pumpkin puree, you can use mashed sweet potato or butternut squash—just make sure it’s smooth! And don’t worry if you don’t have heavy cream; milk works in a pinch, though the filling might be slightly less rich.

Everything here is easy to find, and you can mix and match based on what you have on hand. That’s the beauty of these Crumbl Pumpkin Pie Cookies—they’re totally adaptable and still taste amazing every time!

Equipment Needed

You don’t need a fancy kitchen to whip up these Crumbl Pumpkin Pie Cookies. I’ve made them in my tiny college apartment and in my mom’s well-stocked kitchen, and they always turn out just right. Here’s what you’ll need:

• Hand mixer or stand mixer: For creaming the cookie dough and blending the filling. (A sturdy whisk and some elbow grease work in a pinch!)
• Large mixing bowls: One for the dry ingredients, one for the wet.
• Baking sheet: Standard size, lined with parchment paper or silicone baking mat.
• Cookie scoop or ice cream scoop: For evenly sized cookies. (Two spoons can work, but the scoop makes life easier!)
• Piping bag and large round tip: For filling the cookies with pumpkin pie cream. (Zip-top bag with the corner snipped off is a budget-friendly option.)
• Cooling rack: Helps cool cookies fast without soggy bottoms.
• Spatula: For scraping bowls and transferring cookies.
• Measuring cups and spoons: Precision matters for baking!

If you’ve got specialty tools like an offset spatula for spreading filling, go ahead and use them. For maintenance, keep your mixer blades clean and dry, and if you use silicone mats, wipe them down after every batch to avoid lingering flavors. Budget tip: You can find great mixing bowls and cookie scoops at big box stores or even thrift shops—I’ve used a $1 scoop for years!

Preparation Method

Let’s get baking! Here’s how to make your Crumbl Pumpkin Pie Cookies step-by-step for perfect results every time.

1. Prep the oven and baking sheet: Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper or a silicone baking mat.
2. Mix the dry ingredients: In a large bowl, whisk together 240g all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, and 1/2 tsp cinnamon. Set aside.
3. Cream the butter and sugars: In another bowl, using a hand mixer or stand mixer, beat 113g unsalted butter, 150g granulated sugar, and 50g brown sugar until light and fluffy (about 2-3 minutes). Scrape down the sides as needed.
4. Add eggs and vanilla: Beat in 1 large egg and 1 1/2 tsp vanilla extract until fully combined. The mixture will look creamy and smooth.
5. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mix, beating on low until just combined. Don’t overmix—the dough should be soft and slightly tacky.
6. Scoop and shape cookies: Using a cookie scoop, portion dough into 2-tbsp balls (about 35g each). Roll gently and place 2 inches apart on the prepared baking sheet.
7. Make an indentation: Gently press the center of each cookie ball with your thumb or the back of a spoon to create a well. (This is where the pumpkin filling goes after baking!)
8. Bake: Bake for 10-12 minutes, until the edges are lightly golden and the centers are set but still soft. The cookies will puff up a bit but settle as they cool.
9. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Cool completely before filling (about 20 minutes). If you fill while warm, the cream will melt and get messy!
10. Make the pumpkin pie filling: In a clean bowl, beat together 240g pumpkin puree, 113g cream cheese, 60g powdered sugar, 30ml heavy cream, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/8 tsp ginger, and a pinch of salt. Whip until fluffy and smooth (2-3 minutes). If too thick, add a splash more cream.
11. Pipe the filling: Spoon pumpkin filling into a piping bag fitted with a large round tip. Pipe a generous swirl into each cooled cookie well. (If you don’t have a piping bag, use a zip-top bag and snip the corner off.)
12. Garnish (optional): Top with whipped cream, a dusting of cinnamon, or crushed graham crackers for extra flair. I always add a pinch more spice for that bakery look!

Troubleshooting tips: If your cookies spread too much, chill the dough for 20 minutes before baking. If the filling seems runny, add extra powdered sugar. For perfectly round cookies, use a round cookie cutter to gently reshape right after baking. Trust me, a little imperfection is part of the charm!

Sensory cues: The cookies should smell like sweet cinnamon and butter. The filling should be creamy and hold its shape. If the edges crack a little—that’s totally normal!

Personal tip: Make the filling while the cookies bake to save time. And always taste the filling before piping. Sometimes, I sneak in a bit more cinnamon depending on my mood!

Cooking Tips & Techniques

Here’s what I’ve learned from making these Crumbl Pumpkin Pie Cookies more times than I care to admit:

• Chill the dough: Even 20 minutes in the fridge prevents overspreading and helps the cookies keep their shape.
• Don’t overmix: If you beat the dough too long after adding flour, the cookies can get tough. Mix until just combined for a soft, tender base.
• Piping perfection: Use a steady, even pressure when piping the filling. If the filling feels too loose, refrigerate it for 10 minutes before piping.
• Multi-tasking: Make the filling while cookies bake, and clean up bowls and tools while cookies cool. It’s all about efficiency!
• Test for doneness: The cookies should look pale on top and just set around the edges. If they look “wet,” give them another minute.
• Common mistakes: Don’t fill cookies while warm—it leads to melting and runny filling. I learned this the hard way during my first batch!
• Consistent size: Use a cookie scoop to keep cookies uniform. If you have uneven cookies, they’ll bake at different rates.

I once tried doubling the cinnamon in the filling—turns out, a little goes a long way. Start with less and add to taste! For extra bakery-style results, refrigerate piped cookies for 30 minutes before serving. The filling sets firm and looks amazing.

Lastly, don’t stress over minor imperfections. A little crack or uneven swirl adds homemade charm and lets everyone know these are made with love.

Variations & Adaptations

If you want to switch things up—or need dietary options—these Crumbl Pumpkin Pie Cookies are super flexible. Here are my favorite ways to customize:

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking blend. I’ve tested King Arthur’s and Bob’s Red Mill—both work great. Cookies are slightly more tender but just as tasty.
• Dairy-Free: Use vegan butter and plant-based cream cheese. For the cream, coconut cream works (just whip well!). The flavor is a bit different but still so good!
• Spice Lovers: Add 1/4 tsp ground cloves or pumpkin pie spice to both the cookie dough and filling. You can even toss in a dash of cardamom for a fresh twist.
• Chocolate Lovers: Mix mini chocolate chips into the cookie dough, or drizzle the finished cookies with melted white chocolate.
• Seasonal Fruit: In early fall, swap pumpkin puree for pureed roasted apple or sweet potato. Each adds a unique flavor profile—apple is tart and sweet, sweet potato is super creamy.

For allergen swaps, sunflower seed butter works as an egg replacement (1 tbsp + 1 tsp baking powder = 1 egg), and oat flour gives a nutty background. I once tried a maple pumpkin filling—just add a tablespoon of pure maple syrup to the mix for a subtle twist.

Honestly, the best part of making these is experimenting. Don’t be afraid to get creative; sometimes the “mistake batches” end up being the most memorable!

Serving & Storage Suggestions

The best way to serve Crumbl Pumpkin Pie Cookies is slightly chilled or at room temperature. The filling sets beautifully in the fridge, but the cookie stays soft. For a fancy touch, pipe a rosette of whipped cream and sprinkle with cinnamon or graham crumbs right before serving.

Pair with a mug of hot apple cider, spiced chai, or even pumpkin spice lattes. These cookies are lovely on a dessert platter alongside apple crisp or cinnamon rolls. For autumn parties, I arrange them in a circle on a big platter with some fall leaves tucked between—makes for a Pinterest-worthy display!

To store, keep cookies in an airtight container in the fridge for up to 5 days. The flavors get richer as they sit! For longer storage, freeze unfilled cookies for up to 2 months. Thaw, then fill before serving. You can freeze filled cookies, but the texture of the filling may change slightly—still delicious, just a bit softer.

To reheat (if you want warm cookies), pop unfilled cookies in a 300°F (150°C) oven for 2-3 minutes. Avoid microwaving filled cookies—the cream cheese filling melts fast.

Over time, the spices mingle and deepen, so if you have the patience, day-old cookies are even better!

Nutritional Information & Benefits

Each Crumbl Pumpkin Pie Cookie (with filling) has approximately:

• Calories: 220
• Fat: 9g
• Carbs: 32g
• Protein: 3g
• Sugar: 18g

The pumpkin puree packs in vitamin A, fiber, and antioxidants. Using cream cheese adds a bit of protein and calcium. If you go for gluten-free or dairy-free swaps, the cookies stay wholesome and allergy-friendly.

Dietary notes: These cookies contain wheat, dairy, and eggs. For nut allergies, always check ingredient labels on substitutes. Personally, I love that the pumpkin filling adds some nutrition to my autumn treat—so I almost feel good about reaching for seconds (almost!).

Conclusion

So, why should you make these Crumbl Pumpkin Pie Cookies? Because they’re the ultimate easy fall baking treat: cozy, flavorful, and fun to share. Bake them for family, friends, or just yourself—you’ll be hooked after the first bite.

Feel free to tweak the recipe to fit your tastes or dietary needs. That’s the beauty of homemade cookies! I make these every year, and they never get old. There’s something about the pumpkin spice and creamy filling that just feels like autumn in every bite.

If you try this recipe, let me know how it goes! Drop a comment below, share your photos on Pinterest, or tag me on social media—I love seeing your creations and hearing about your personal twists. Happy baking, and may your kitchen always smell like pumpkin pie!

FAQs

Can I make Crumbl Pumpkin Pie Cookies ahead of time?

Yes! Bake the cookies and make the filling up to 2 days in advance. Store the cookies and filling separately, then fill just before serving for best texture.

How do I prevent my cookies from spreading too much?

Chill the dough for 20-30 minutes before baking. Also, use parchment paper and avoid over-cream the butter and sugar.

Can I freeze these cookies?

Absolutely. Freeze unfilled cookies for up to 2 months. Thaw, then fill before serving. Filled cookies can be frozen, but the filling might get a bit softer after thawing.

What’s the best substitute for cream cheese in the filling?

You can use plant-based cream cheese for a dairy-free version, or even thick Greek yogurt (strained) for a tangy twist.

Can I use homemade pumpkin puree?

Yes, just make sure it’s smooth and not watery. Homemade puree works great and adds a fresh, earthy flavor to the cookies.

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