This Crumbl-Style Pumpkin Pie Cookies is the ultimate fall treat! Soft and gooey with warm pumpkin spice flavors, these cookies are topped with a creamy pumpkin spice cream cheese frosting that makes every bite pure bliss.
Pumpkin season is my favorite time to bake, and these cookies are always a hit in my house. I love how they combine the cozy flavors of homemade pumpkin pie with the ease of a cookie.
Whether you’re baking for a holiday gathering, a cozy fall afternoon, or just because, these cookies bring all the comforting vibes of autumn to your kitchen.
What’s Inside This Recipe?
My Take on Crumbl-Style Pumpkin Pie Cookies
There’s something magical about the combination of pumpkin spice, rich butter, and creamy frosting in these cookies.
- Every bite feels like fall in dessert form! I’ve always loved recreating bakery-style cookies at home, and this recipe perfectly captures that Crumbl-inspired look and flavor. Plus, they’re surprisingly easy to make.
- I also love how versatile these cookies are. You can whip up a batch for Holidays dessert, a fall bake sale, or just to enjoy with a cup of coffee on a crisp morning.
- The soft, slightly chewy cookie base pairs so well with the tangy cream cheese frosting, and the dusting of pumpkin spice on top is the perfect finishing touch.
Ingredients
To make these bakery-worthy cookies, you’ll need the following ingredients:
- ½ cup butter, softened
- ½ teaspoon salt
- 1 cup raw sugar
- 1 egg yolk
- ¼ cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 ⅔ cup all-purpose flour
- 1 teaspoon pumpkin spice
- ¼ teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 ½ cups pumpkin spice cream cheese frosting
- Extra pumpkin spice for garnish
You’ll also need parchment paper and a piping bag for the frosting.
How to Make Crumbl-Style Pumpkin Pie Cookies
Making these cookies is easier than you might think! Here’s how to bring this fall favorite to life:
1. Preheat the oven and prepare your baking sheet
Preheat your oven to 350°F. Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze.
2. Cream the butter and sugar
In a mixing bowl, use a hand or stand mixer to cream together the softened butter, salt, and raw sugar until light and fluffy. This step is key to achieving that soft, gooey cookie texture.
3. Add the wet ingredients
Mix in the egg yolk, pumpkin puree, and vanilla extract until fully combined. The pumpkin adds moisture and that signature fall flavor.
4. Incorporate the dry ingredients
Add the flour, pumpkin spice, cinnamon, and baking powder to the wet mixture. Stir until a soft dough forms. Don’t overmix—just combine until no flour streaks remain.
5. Scoop and shape the cookies
Use a large cookie scoop or your hands to form 10 evenly sized dough balls. Place them on the prepared baking sheet, leaving space for spreading. Slightly flatten each ball with your palm.
6. Bake to perfection
Bake the cookies for 13 minutes or until the edges are golden brown. The centers will remain soft, which is exactly what you want for that gooey texture. Let the cookies cool completely on the baking sheet.
7. Frost and garnish
While the cookies are cooling, transfer the pumpkin spice cream cheese frosting to a piping bag fitted with a large round tip. Once the cookies are cool, pipe a generous swirl of frosting on top, starting from the center and working outward. Finish with a light dusting of pumpkin spice for that bakery-style look.
How to Serve Your Crumbl-Style Pumpkin Pie Cookies
- These cookies are a showstopper on any dessert table! Serve them at room temperature with a cup of hot coffee, spiced tea, or even a glass of cold milk.
- They’re perfect as a festive Thanksgiving dessert or an indulgent fall snack.
- If you’re hosting a gathering, arrange the cookies on a pretty platter and sprinkle a little extra pumpkin spice around for a festive touch.
- They also make a thoughtful gift, just package them in a cute bakery box and tie with a seasonal ribbon.
Storing and Enjoying Leftovers
To keep these cookies soft and fresh, store them in an airtight container in the refrigerator for up to 5 days. Bring them to room temperature before serving for the best flavor and texture.
If you’d like to freeze them, I recommend freezing the unfrosted cookies in a single layer on a baking sheet, then transferring them to a freezer-safe bag. Thaw them at room temperature and frost just before serving.
Top Tips for Customizing Your Crumbl-Style Pumpkin Pie Cookies
- Swap the frosting: Not a fan of cream cheese frosting? Try a simple vanilla buttercream or even a caramel drizzle instead. Both pair beautifully with the pumpkin spice flavors.
- Add mix-ins: For extra texture, fold in a handful of chopped pecans or white chocolate chips to the cookie dough before baking.
- Play with spices: If you like a spicier cookie, increase the pumpkin spice or add a pinch of nutmeg and ground ginger to the dough.
- Make it mini: Want smaller cookies? Use a smaller scoop to make bite-sized versions. Just reduce the baking time by a minute or two.
Your Questions About Crumbl-Style Pumpkin Pie Cookies Answered
Can I use canned pumpkin instead of fresh puree?
Yes! Canned pumpkin works perfectly in this recipe. Just make sure it’s pure pumpkin and not pumpkin pie filling, which contains added sugar and spices.
What is pumpkin spice, and can I make my own?
Pumpkin spice is a blend of warm spices like cinnamon, nutmeg, ginger, and cloves. You can easily make your own by combining these spices in your preferred ratio.
Why do my cookies spread too much?
This could be due to overly soft butter or too little flour. Make sure your butter is softened but not melted, and measure your flour accurately.
Can I make these cookies ahead of time?
Absolutely! You can bake the cookies a day or two in advance and frost them just before serving. Store the unfrosted cookies in an airtight container at room temperature.
All the flavor of pumpkin pie in cookie form!
These Crumbl-Style Pumpkin Pie Cookies bring all the best flavors of fall into one irresistible treat. With their soft, gooey texture and creamy frosting, they’re sure to be a hit with anyone who tries them. I can’t wait for you to give them a try!
If you make these cookies, let me know how they turned out in the comments below. I’d love to hear about your baking adventures!
And don’t forget to share a photo on social media and tag WandaRecipes.com. While you’re here, be sure to check out my other fall baking recipes for even more cozy inspiration.
Happy baking!
Crumbl-Style Pumpkin Pie Cookies
Ingredients
- ½ cup butter softened
- ½ teaspoon salt
- 1 cup raw sugar
- 1 egg yolk
- ¼ cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 ⅔ cup all-purpose flour
- 1 teaspoon pumpkin spice
- ¼ teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 ½ cups pumpkin spice cream cheese frosting
- Extra pumpkin spice for garnish
Instructions
Preheat the oven and prepare your baking sheet
- Preheat your oven to 350°F. Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze.
Cream the butter and sugar
- In a mixing bowl, use a hand or stand mixer to cream together the softened butter, salt, and raw sugar until light and fluffy. This step is key to achieving that soft, gooey cookie texture.
Add the wet ingredients
- Mix in the egg yolk, pumpkin puree, and vanilla extract until fully combined. The pumpkin adds moisture and that signature fall flavor.
Incorporate the dry ingredients
- Add the flour, pumpkin spice, cinnamon, and baking powder to the wet mixture. Stir until a soft dough forms. Don’t overmix—just combine until no flour streaks remain.
Scoop and shape the cookies
- Use a large cookie scoop or your hands to form 10 evenly sized dough balls. Place them on the prepared baking sheet, leaving space for spreading. Slightly flatten each ball with your palm.
Bake to perfection
- Bake the cookies for 13 minutes or until the edges are golden brown. The centers will remain soft, which is exactly what you want for that gooey texture. Let the cookies cool completely on the baking sheet.
Frost and garnish
- While the cookies are cooling, transfer the pumpkin spice cream cheese frosting to a piping bag fitted with a large round tip. Once the cookies are cool, pipe a generous swirl of frosting on top, starting from the center and working outward. Finish with a light dusting of pumpkin spice for that bakery-style look.
