Crumbl Pumpkin Pie Cookies – 9-Ingredient Irresistible Favorite

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Crumbl Pumpkin Pie Cookies are the coziest way to welcome fall into your kitchen. When the air turns crisp and leaves start to fall, I find myself craving something warm, spiced, and sweet. The first time I made these cookies, it felt like Thanksgiving in cookie form—soft sugar cookie bases filled with creamy pumpkin spice filling and topped with a swirl of whipped cream. It was love at first bite.

Since then, it’s become our autumn tradition. As soon as September rolls around, my kids ask, “Are you making the pumpkin cookies yet?” Baking them fills the whole house with that nostalgic scent of cinnamon and pumpkin—it’s comforting, festive, and just plain delicious. Truly, it’s more than a dessert. It’s a memory in the making.

 Want more cozy seasonal treats? Follow me on Pinterest for even more crave-worthy cookie recipes and holiday baking ideas.

What Makes These Pumpkin Pie Cookies So Special?

What truly sets Crumbl Pumpkin Pie Cookies apart is the contrast of textures and flavors in every bite. You get a soft, buttery cookie base with just the right hint of spice. It’s thick, chewy, and holds its shape like a dream. Then, right in the center, you pipe in the star of the show—a rich, creamy pumpkin pie filling that’s smooth, slightly tangy, and filled with warm fall spices.

The filling combines cream cheese, brown sugar, real pumpkin puree, and pumpkin pie spice. But the magic doesn’t stop there—it’s folded with freshly whipped cream for a light, mousse-like texture that melts on your tongue. Top that with a swirl of extra whipped cream, and it’s a pumpkin pie experience in cookie form.

Best of all? These cookies are easy enough for weeknight baking, yet impressive enough for your Thanksgiving dessert table. I’ve served them alongside Mini Pumpkin Pies and Pumpkin Pancakes for a fall brunch spread, and they disappear every single time.

Whether you’re baking for a holiday or just craving that cozy pumpkin spice hit, this recipe never disappoints.

Ingredients & Preparation

The Ingredients That Make the Magic Happen

These cookies may look bakery-fancy, but you’ll find most of the ingredients right in your pantry or fridge. Here’s what you’ll need to bring these cozy cookies to life:

Cookie Dough Base

Pumpkin Pie Filling

Whipped Topping

This combo gives you 9 large, bakery-style cookies bursting with flavor and texture.

Tools You’ll Need & Substitution Tips

You don’t need much to make these cookies, just:

• A stand mixer or hand mixer for creaming the ingredients

• A large cookie scoop for portioning (around ¼ cup)

• A ¼ measuring cup to press the cookie centers

• Two medium bowls (one for the filling, one for the whipped cream)

• Piping bag with a large tip (or a plastic zip bag with the corner snipped)

If you don’t have orange gel food coloring, you can skip it, but it does give the filling that bright pumpkin pie glow. You can also substitute coconut cream for heavy cream in the topping for a dairy-light twist.

Looking to add a bit more spice? Sprinkle some extra pumpkin pie spice or cinnamon sugar on top before serving.

These pair wonderfully with Sweet Potato Pie or for brunch alongside Cinnamon Rolls for a warm, inviting spread.

Cooking Instructions & Tips

Step-by-Step Method to Bake the Perfect Cookie

Making Crumbl Pumpkin Pie Cookies is surprisingly simple, especially for something that looks this impressive. Here’s how I do it, every single fall:

Step 1: Prep the Oven and Dough Base
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together softened butter, oil, granulated sugar, and powdered sugar until smooth and fluffy.

Step 2: Add Wet Ingredients
Mix in the egg and vanilla extract until fully combined.

Step 3: Add Dry Ingredients
Stir in the flour, salt, and baking powder. Use a large cookie scoop to portion the dough into 9 even balls. Place them on your baking sheet and gently flatten each one to about 1-inch thick.

Using a ¼ measuring cup, press down the center of each cookie to form a well for the filling.

Step 4: Bake
Bake cookies for 8–9 minutes. They should look set around the edges but still soft in the middle. Let them cool completely on the baking sheet.

Step 5: Make the Pumpkin Pie Filling
In a medium bowl, beat the cream cheese and brown sugar until smooth. Add the pumpkin puree, pumpkin pie spice, and a drop of orange gel food coloring. Stir well.

Step 6: Whip the Cream
In a separate bowl, whip cold heavy cream, sugar, and vanilla extract until stiff peaks form. Gently fold it into the pumpkin mixture until fully combined.

Step 7: Fill and Finish
Transfer the filling into a piping bag with a large round tip. Pipe a generous dollop into each cookie center. Tap each cookie lightly on the counter to settle the filling. Finish with a swirl of whipped cream on top (optional but recommended!).

Expert Tips & Tricks for Success

• Use cold heavy cream. It whips faster and holds shape better.

• Don’t overbake. The cookies should look slightly underdone in the center—they’ll finish cooking on the tray.

• Let them cool fully before piping. Warm cookies will melt the filling.

• Chill the cookies before serving for a firmer, cheesecake-like center.

And if you’re loving these pumpkin-packed flavors, be sure to check out my Eggnog Snickerdoodle Thumbprint Cookies for a holiday-ready treat. Or try a slice of Lemon Zucchini Bread for something bright and unexpected after all the warm spices.

Serving, Storing & Pairing Ideas

What to Serve with Pumpkin Pie Cookies

These cookies may be small in size, but they pack big dessert energy. Thanks to their soft texture and rich pumpkin center, they shine beautifully as a standalone treat. That said, they pair incredibly well with other cozy fall favorites.

I love serving them with a steaming cup of cinnamon chai or spiced apple cider. If you’re planning a holiday dessert table, lay them out next to a classic Pumpkin Cheesecake and a warm Sweet Potato Pie — they’ll steal the spotlight.

You can even create a “mini pie” platter featuring these cookies alongside Mini Pumpkin Pies and a drizzle of caramel or maple glaze on the side for dipping.

Want to get a little extra? Dust a pinch of cinnamon-sugar on top of each cookie before serving. It adds a delicate crunch and visual flair.

How to Store and Reheat

These cookies store surprisingly well — if they last that long!

To Store:
Place fully assembled cookies in a single layer in an airtight container. Keep refrigerated for up to 4 days. Because of the creamy filling, refrigeration is key to maintaining texture and food safety.

To Freeze:
You can freeze the cookie bases separately. Let them cool completely, stack with parchment paper between layers, and freeze for up to 1 month. When ready to serve, thaw at room temperature, then pipe in fresh filling.

To Reheat (Base Only):
If you’d like to warm the cookie base slightly before adding filling, bake at 300°F for 3–4 minutes until just soft. Let them cool before adding any cream.

I’ve even served these with a dollop of cream and a side of warm Pumpkin Pancakes for a dreamy autumn brunch. Don’t forget to try my Easy Pumpkin Dump Cake for another ridiculously simple fall dessert.

Frequently Asked Questions

Can I use canned pumpkin pie mix instead of pumpkin puree?
It’s best to stick with 100% pumpkin puree for this recipe. Pumpkin pie mix includes added sugar and spices, which can throw off the balance of the filling. You want full control over sweetness and spice levels.

can I make Crumbl Pumpkin Pie Cookies ahead of time?
Yes! You can bake the cookie bases up to 2 days in advance. Store them in an airtight container at room temperature. Wait to pipe in the filling until just before serving for the best texture and presentation.

What if I don’t have piping bags?
No problem. You can use a large zip-top bag — just fill it, snip one corner, and pipe the filling into the cookie centers. It may not look as perfect, but it’ll taste just as delicious.

Do I need to chill the dough before baking?
No chilling required. The dough is thick enough to hold shape during baking, so you can go straight from mixing bowl to oven.

Can I double the recipe?
Absolutely! This recipe yields 9 large cookies, but it can easily be doubled for a crowd. Just be sure to give the cookies enough room to spread slightly on the baking sheet.

Final Thoughts

Crumbl Pumpkin Pie Cookies aren’t just a treat—they’re a warm invitation to slow down and savor the season. From the buttery cookie base to the spiced pumpkin filling and fluffy whipped topping, each bite brings fall right into your kitchen. Whether you’re baking them for Thanksgiving, a festive brunch, or just to satisfy your pumpkin cravings, they’re bound to be a hit.

And if you’ve fallen in love with these, you’ll definitely want to try my Eggnog Snickerdoodle Thumbprint Cookies for the holidays or this cozy Lemon Zucchini Bread when you need something soft and slightly sweet to balance the spice.

 Let’s Keep Baking Together!

If you enjoyed this recipe, I’d love to hear about it! Please:

•  don’t forget to follow me on Pinterest for more cozy seasonal bakes and holiday favorites!

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