Crumbl Pumpkin Pie Cookies – Fall’s Ultimate Treat

Crumbl pumpkin pie cookies are the ultimate autumnal indulgence, and I’m absolutely thrilled to share my take on these beloved treats with you today! If you’ve ever dreamt of biting into a warm, spiced slice of pumpkin pie, but with the delightful chew and texture of a perfect cookie, then you are in for a serious delight. These Crumbl pumpkin pie cookies capture all the essence of fall in every single bite. They’re incredibly popular for a reason: that perfect balance of sweet, creamy pumpkin and warming spices like cinnamon, nutmeg, and ginger, all nestled within a soft, buttery cookie base. What truly makes them special is the decadent, smooth cream cheese frosting that crowns each cookie, mimicking the luscious filling of a pie, and often a sprinkle of graham cracker crumble for that authentic pie crust experience. Get ready to fall in love with these Crumbl pumpkin pie cookies all over again!

Crumbl Pumpkin Pie Cookies

Get ready to experience the ultimate fall indulgence with these incredible Crumbl-style Pumpkin Pie Cookies! Imagine a soft, chewy cookie infused with all the warm spices of pumpkin pie, topped with a luscious cream cheese frosting and a sprinkle of cinnamon sugar. These cookies are not just a treat; they’re a celebration of autumn in every single bite. They’re perfect for sharing (or not!), for cozy nights in, or for bringing a touch of homemade magic to any gathering. Let’s dive in and create these delightful cookies!

Ingredients:

• 1 stick butter (softened)
• 1/3 cup oil (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 cup flour
• 1/4 tsp salt
• 3/4 tsp baking powder
• 3 oz cream cheese (softened)
• 1/2 cup brown sugar
• 5 oz pumpkin puree
• 2/3 cup heavy cream (cold)
• 1 tbsp white sugar
• 1 tsp vanilla extract

Cookie Dough Preparation

First things first, let’s get our cookie dough ready. In a large mixing bowl, cream together the softened butter and the oil until they are well combined and have a smooth, almost fluffy consistency. This combination of butter and oil is key to achieving that signature Crumbl cookie texture – soft and chewy with just the right amount of richness. Next, add the granulated sugar and powdered sugar to the butter-oil mixture. Beat them together on medium speed until the mixture is light and airy, which usually takes a good 2-3 minutes. Scrape down the sides of the bowl as needed to ensure everything is incorporated evenly. Now, crack in your room temperature egg. Using room temperature eggs helps them to emulsify better with the fat, creating a smoother dough. Add the 1 teaspoon of vanilla extract and beat again until everything is just combined. In a separate medium bowl, whisk together the flour, salt, and baking powder. This ensures that the leavening agent and salt are evenly distributed throughout the dry ingredients, preventing any pockets of bitterness or uneven rising in your cookies. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough at this stage, as overmixing can lead to tough cookies. The dough should be thick and slightly sticky.

Chilling and Shaping the Dough

Once your cookie dough is prepared, it’s crucial to chill it. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This chilling period is essential. It allows the fats to firm up, which helps the cookies spread less in the oven, resulting in thicker, chewier cookies. It also allows the flavors to meld together, deepening the delicious pumpkin spice notes. When you’re ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. This prevents sticking and makes for easy cleanup. For that classic Crumbl look, scoop generous portions of dough onto the prepared baking sheets, leaving about 2-3 inches between them to allow for spreading. I like to use a large cookie scoop (about 1/4 cup size) for consistently sized cookies. Gently press down on the tops of the dough balls with the palm of your hand or the bottom of a glass to slightly flatten them. This helps them bake more evenly and gives a good surface area for the frosting.

Baking the Pumpkin Cookies

Now for the magic to happen in the oven! Bake the cookies for approximately 10-12 minutes, or until the edges are lightly golden brown and the centers still look slightly soft and underbaked. It’s better to slightly underbake than overbake when aiming for that chewy texture. As the cookies cool, they will continue to set up. Keep an eye on them, as oven temperatures can vary. You want them to be firm enough to hold their shape but still have a delightful chew. Once baked, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This initial cooling on the sheet allows them to firm up enough to be moved without breaking.

Cream Cheese Frosting Preparation

While our cookies are cooling, let’s whip up the irresistible cream cheese frosting. In a medium mixing bowl, beat the softened cream cheese until it’s smooth and creamy. Make sure your cream cheese is truly softened, or it will be difficult to get a lump-free frosting. Add the softened butter and beat them together until well combined and fluffy. Then, gradually add the brown sugar and the remaining 1 teaspoon of vanilla extract. Beat until everything is thoroughly incorporated and smooth. The brown sugar adds a wonderful depth of flavor that complements the pumpkin perfectly. In a separate small bowl, whip the cold heavy cream until stiff peaks form. This is the trick to a lighter, airier frosting. Gently fold the whipped cream into the cream cheese mixture. Be gentle to maintain the airiness of the whipped cream. Continue to fold until just combined, being careful not to overmix, which can deflate the whipped cream. The frosting should be thick but spreadable.

Frosting and Finishing Touches

Once the cookies are completely cool, it’s time to frost them! Generously spread a thick layer of the cream cheese frosting over the top of each cookie. You can use an offset spatula or the back of a spoon to create a beautiful swirled effect, reminiscent of a perfect slice of pumpkin pie. For the final touch that truly elevates these cookies, prepare a simple cinnamon sugar topping. In a small bowl, mix together the 1 tablespoon of white sugar and a pinch of cinnamon (you can adjust this to your liking). Sprinkle this cinnamon sugar mixture evenly over the frosting. This adds a lovely crunch and a burst of warm spice that perfectly caps off the pumpkin pie experience. Allow the frosting to set slightly before serving or storing. These cookies are best enjoyed at room temperature, where the textures and flavors are at their most delightful. Store any leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Enjoy every delightful bite of your homemade Crumbl-style Pumpkin Pie Cookies!

Conclusion:

I hope you’re as excited to bake these Crumbl pumpkin pie cookies as I am to eat them! This recipe truly captures the essence of a classic pumpkin pie in a perfectly portable, delightfully chewy cookie form. The blend of warm spices, the creamy pumpkin filling, and that irresistible crumble topping creates a flavor explosion that’s perfect for autumn gatherings, cozy evenings, or just when that pumpkin spice craving strikes. They are surprisingly easy to make, even for novice bakers, and the results are always incredibly rewarding.

For serving suggestions, these cookies are fantastic on their own, perhaps with a warm mug of coffee or spiced cider. They also make a stunning addition to any dessert platter, especially during the fall holidays. You could even get creative and serve them with a dollop of whipped cream or a drizzle of caramel sauce for an extra touch of indulgence. If you’re feeling adventurous, consider adding a sprinkle of chopped pecans to the crumble topping for an added crunch, or even a hint of ginger to the cookie dough for an extra spicy kick. I truly encourage you to give these Crumbl pumpkin pie cookies a try; I promise you won’t be disappointed!

Frequently Asked Questions:

Can I make these cookies ahead of time?

Absolutely! The cookie dough can be made and chilled for up to 3 days. You can also bake the cookies and store them in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months. Just allow them to thaw at room temperature before enjoying.

What kind of pumpkin puree should I use?

For the best flavor and texture, use 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugars and spices that can alter the outcome of your cookies.

My cookies spread too much. What did I do wrong?

If your cookies are spreading excessively, it could be due to a few factors. Ensure your butter is softened but not melted. Also, make sure you are using the correct amount of flour and not overmixing the dough. Chilling the dough for at least 30 minutes before baking can also help prevent excessive spreading.

Crumbl Pumpkin Pie Cookies

Enjoy the delicious taste of pumpkin pie in a cookie form with this Crumbl-inspired recipe. Perfect for fall celebrations or anytime you crave a sweet treat.

Prep Time
20 Minutes

Cook Time
12 Minutes

Total Time
32 Minutes

Servings
12

Ingredients

• 1 stick butter (softened)
• 1/3 cup oil (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 cup flour
• 1/4 tsp salt
• 3/4 tsp baking powder
• 3 oz cream cheese (softened)
• 1/2 cup brown sugar
• 5 oz pumpkin puree
• 2/3 cup heavy cream (cold)
• 1 tbsp white sugar
• 1 tsp vanilla extract

Instructions

1. Step 1
   In a large bowl, cream together the softened butter, oil, granulated sugar, and powdered sugar until light and fluffy.
2. Step 2
   Beat in the egg and vanilla extract until well combined.
3. Step 3
   In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
4. Step 4
   In another bowl, beat together the softened cream cheese, brown sugar, and pumpkin puree until smooth. Stir in the 1 tsp vanilla extract.
5. Step 5
   Gently fold the pumpkin mixture into the cookie dough until marbled.
6. Step 6
   Drop rounded spoonfuls of dough onto a baking sheet lined with parchment paper. Flatten slightly.
7. Step 7
   Bake at 350°F (175°C) for 10-12 minutes, or until the edges are lightly golden.
8. Step 8
   While cookies are baking, whip the cold heavy cream with 1 tbsp white sugar and 1 tsp vanilla extract until stiff peaks form. This will be your frosting.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.