I make thick, soft pumpkin cookies topped with a creamy pumpkin pie filling and whipped cream — just like the famous seasonal Crumbl cookies. They taste like mini pumpkin pies in cookie form.
Why You’ll Love This Recipe
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I love how these cookies combine the coziness of pumpkin pie with the fun of a cookie.
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The base is soft and tender, strong enough to hold the creamy topping.
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They look bakery-style and impressive but are simple to make at home.
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The pumpkin pie filling adds richness without being overly sweet.
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Each cookie feels like a personal-sized dessert, perfect for fall gatherings.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the cookie base
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all-purpose flour
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baking powder
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baking soda
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salt
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ground cinnamon
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pumpkin pie spice
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unsalted butter, softened
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brown sugar
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granulated sugar
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pumpkin purée (not pumpkin pie filling)
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egg yolk
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vanilla extract
For the pumpkin pie topping
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pumpkin purée
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cream cheese, softened
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powdered sugar
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pumpkin pie spice
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vanilla extract
For garnish
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whipped cream
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sprinkle of cinnamon or nutmeg
Directions
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Preheat oven to 175°C (350°F). Line baking sheets with parchment paper.
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In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and pumpkin spice.
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In another bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
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Mix in pumpkin purée, egg yolk, and vanilla until smooth.
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Stir in dry ingredients until just combined.
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Scoop large portions of dough (about ¼ cup each), roll into balls, and place on baking sheets.
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Flatten slightly and use your thumb or a spoon to make a shallow indentation in the center of each cookie.
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Bake 12–14 minutes, until edges are set but centers still soft. Cool completely.
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For topping: beat pumpkin, cream cheese, powdered sugar, pumpkin pie spice, and vanilla until smooth.
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Spoon or pipe pumpkin topping into the cooled cookie centers.
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Garnish each with a swirl of whipped cream and a sprinkle of cinnamon or nutmeg.
Servings and timing
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Makes about 12 large cookies
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Prep time: 20 minutes
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Bake time: 12–14 minutes
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Cooling and assembly: 20 minutes
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Total time: about 55 minutes
Variations
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I sometimes add crushed graham crackers to the cookie dough for a pie-like flavor.
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Topping with cream cheese frosting instead of pumpkin filling makes a sweeter version.
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Mini cookies with smaller dollops of filling are great for parties.
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A drizzle of caramel sauce on top makes them even more indulgent.
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Mixing a little maple syrup into the topping adds extra fall flavor.
Storage/reheating
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I store cookies in the fridge in an airtight container for up to 3 days.
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They freeze well unfrosted; I thaw, then add topping before serving.
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I serve them chilled or let them sit at room temperature for 10 minutes for a softer bite.
FAQs
Do these taste exactly like pumpkin pie?
Yes, the topping has that creamy, spiced pumpkin pie flavor, but the cookie base makes it more handheld and fun.
Can I use store-bought pumpkin pie filling?
I prefer plain pumpkin purée so I can control the sweetness and spice, but pie filling works in a pinch.
How do I keep the cookies from getting soggy?
I always cool cookies completely before adding the topping. I also store them in a single layer so moisture doesn’t build up.
Can I make the topping ahead of time?
Yes, I refrigerate it in an airtight container for up to 2 days, then pipe it onto cookies before serving.
Can I make smaller versions?
Definitely. I just reduce scoop size and baking time by 2–3 minutes for mini cookies.
Conclusion
I find these Crumbl-style Pumpkin Pie Cookies to be one of the most festive treats I bake in the fall. They’re soft, creamy, and full of pumpkin spice flavor — like a slice of pie in cookie form. Whenever I serve them, they’re the first dessert to disappear.
Print
The Best Crumbl Pumpkin Pie Cookies
- Total Time: 55 minutes
- Yield: 12 large cookies
- Diet: Vegetarian
Description
These Crumbl-style Pumpkin Pie Cookies are soft, thick pumpkin cookies topped with a creamy pumpkin pie filling and whipped cream. They taste like mini pumpkin pies in cookie form — perfect for fall festivities.
Ingredients
2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1 tsp pumpkin pie spice
3/4 cup unsalted butter, softened
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup pumpkin purée (not pumpkin pie filling)
1 egg yolk
1 tsp vanilla extract
1/2 cup pumpkin purée (for topping)
4 oz cream cheese, softened
1/2 cup powdered sugar
1/2 tsp pumpkin pie spice (for topping)
1/2 tsp vanilla extract (for topping)
Whipped cream (for garnish)
Ground cinnamon or nutmeg (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
- In another bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in pumpkin purée, egg yolk, and vanilla extract until smooth.
- Gradually stir in the dry ingredients until just combined.
- Scoop dough into large balls (about 1/4 cup each), place on baking sheets, flatten slightly, and create a shallow center indentation with your thumb or a spoon.
- Bake for 12–14 minutes until the edges are set but centers are soft. Cool completely on a wire rack.
- For the topping, beat together pumpkin purée, cream cheese, powdered sugar, pumpkin pie spice, and vanilla until smooth.
- Spoon or pipe the pumpkin pie topping into the cooled cookie centers.
- Top each cookie with whipped cream and a sprinkle of cinnamon or nutmeg before serving.
Notes
Add crushed graham crackers to the cookie dough for a pie-like flavor.
Use cream cheese frosting instead of pumpkin topping for a sweeter twist.
Make mini cookies by using smaller dough scoops and reducing bake time.
Drizzle with caramel sauce for extra indulgence.
Mix maple syrup into the topping for added fall flavor.
Store cookies in the fridge in an airtight container for up to 3 days.
Freeze unfrosted cookies and add topping after thawing.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 290
- Sugar: 18g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
