These Crumbl pumpkin pie cookies are a delicious and fun way to enjoy your favorite Thanksgiving season pie but in cookie form. It is made with a soft sugar cookie base and topped with a pumpkin pie filling to reassemble your favorite pumpkin pie!
Since you are here, make sure to check out this pecan pie cookie, apple pie cookie, and this pumpkin pie smoothie recipe!
Every year around this time, Crumbl brings out their popular pumpkin pie cookie and I am 100% here for it because pumpkin pie has become my love language the second I moved into the US!
It is soft and melts in your mouth with the most luscious and smooth pumpkin pie frosting. Let me tell you that when you make this, you will not be able to stop at just a few bites. They are DELICIOUS, and they probably will be on my Thanksgiving dessert table this year!
This is the best pumpkin pie cookie recipe ever!
I tried baking the pumpkin pie filling into my cookie but because the cookie base is so soft, the filling ended up sinking into the cookie.
It still tasted incredible but I didn’t want a cookie without enough filling so I ended up going a different route.
To be honest, I’m glad I did because the texture contrasts were absolutely delicious! A soft cookie, with a mousse-like filling, truly can’t go wrong with this cookie, especially around this time of year.
Why you need to make this recipe!
- It is a pumpkin pie but in cookie form.
- This recipe is an easy way to enjoy your favorite traditional pumpkin pie flavors but in a handheld treat.
- With this copycat recipe, you will save some money as well because a $4-$5 a pop, the Crumbl cookies aren’t cheap at all.
- This recipe will allow you to have your favorite cookie from Crumbl year-round. No need to wait for it to come back in stores.
Ingredients for this Pumpkin pie cookie recipe
Here are the ingredients you will need to make this at home. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Butter– Use softened butter for the base of these cookies.
- Oil– Use either vegetable or canola oil for these cookies.
- Granulated sugar & powdered sugar– The granulated and powdered sugar work together to sweeten the cookie base.
- Brown sugar– The brown sugar is used to make the pumpkin pie filling.
- Egg– The egg is the binding agent in your sugar cookies or pie crust cookies.
- Vanilla– The vanilla is used for both the cookie as well as the pecan pie filling.
- Flour– You can use AP flour for this recipe.
- Salt– The salt will help balance out the sweetness of these cookies.
- Baking powder– The baking powder will give a little height to these cookies.
- Cream cheese– The cream cheese is the base of our pumpkin pie filling.
- Pumpkin puree– This is also the second hand of the base of our pumpkin pie filling.
- Pumpkin pie spice– This will bring out all of those fall pumpkin spices to the forefront of the cookie!
- Heavy cream– This is what will make our cookie filling extra light and fluffy.
- Orange gel food coloring– This will make the pumpkin pie filling look more like a pumpkin pie filling.
How to make these Crumbl pumpkin pie cookies
This is how you can make this delicious pumpkin pie cookie recipe. Make sure to scroll down to the recipe card for the full detailed instructions!
- Cream the butter, oil, and both sugars until creamy.
- Add in the egg, and vanilla, and mix again until smooth.
- Mix in the dry ingredients just until the flour disappears.
- Scoop out 9 equally sized cookie dough balls, now either flatten them gently with the palm of your hand then press the center with a ¼ cup measuring cup.
- Bake in the preheated oven then top with the pumpkin pie filling, and a dollop of whipped cream, chill, and enjoy!
Make the pumpkin pie filling
- Cream the cream cheese, brown sugar, and pumpkin puree together.
- Add in a little orange food coloring and mix to combine.
- In a separate bowl, whip the heavy cream, granulated sugar, and vanilla extract until stiff peaks form.
- Fold the whipped cream into the pumpkin mixture.
- Transfer to a whipping bag with a large piping tip.
- Pipe a big dollop of pumpkin pie filling in the center of each cookie.
- Gently pick up the cookies and tap them on the counter to get the filling to spread.
- Top with whipped cream and enjoy!
Frequently asked questions – FAQ
How to store these pumpkin pie cookies?
These cookies need to be stored in an airtight container in the fridge for up to 4 days.
Can I freeze Crumbl pumpkin pie cookies?
You can freeze these cookies in an airtight container for up to 3 months. Once you’re ready to enjoy them thaw them in the fridge overnight or on the counter for a few hours and enjoy!
It is very important to flash freeze your cookies before transferring them to an air-tight container so that the filling doesn’t stick to the other cookies. Place wax paper or parchment paper in between to keep them from sticking.
When you are ready to enjoy them, thaw them on a flat surface.
How to make smaller Crumbl pumpkin pie cookies?
If you want to make smaller cookies, instead of baking 9 large cookies, make 18 smaller ones and bake them for 6-7 minutes. Fill them as you would the large ones.
Crumbl pumpkin pie cookies
Crumbl pumpkin pie cookies
Ingredients
- 1 stick butter softened
- ⅓ cup oil vegetable or canola oil
- ½ cup granulated sugar
- ¼ cup powdered sugar
- 1 egg at room temperature
- 1 teaspoon vanilla extract
- 2 & ⅓ cup flour
- ¼ teaspoon salt
- ¾ teaspoon baking powder
Pumpkin pie filling
- 3 oz cream cheese softened
- ½ cup brown sugar
- 5 oz pumpkin puree
- ⅔ cup heavy cream cold
- 1 tablespoon white sugar
- 1 teaspoon vanilla extract
- 2 teaspoon pumpkin pie spice
- orange gel food coloring
Instructions
- Preheat the oven to 350F then line a baking sheet with parchement pape and set aside.
- Cream the butter, oil, sugar, and powdered sugar in a large mixing bowl or a stand mixer.1 stick butter, ⅓ cup oil, ½ cup granulated sugar, ¼ cup powdered sugar
- Add the egg, and vanilla extract, and mix until combined.1 egg, 1 teaspoon vanilla extract
- Add the flour, salt, and baking powder and mix until combined, using a large cookie scooper, scoop out 9 equally sized cookie balls, place them on the prepared baking sheet, gently flatten them to about 1 inch in thickness, then using a ¼ measuring cup, press down the center of the cookie to make room for the pecan pie filling.2 & ⅓ cup flour, ¼ teaspoon salt, ¾ teaspoon baking powder
- Bake for 8-9 minutes then cool on the baking sheet.
Make the pumpkin pie filling.
- In a medium bowl, cream the cream cheese, and brown sugar. Once smooth, mix in the pumpkin puree and the pumpkin spice. Add a little gel food coloring and mix, don't worry if it's looking very orange.3 oz cream cheese, ½ cup brown sugar, 5 oz pumpkin puree, 2 teaspoon pumpkin pie spice, orange gel food coloring
- In a separate medium bowl, whip the cold whipped cream, granulated sugar, and vanilla extract until you reach stiff peaks.⅔ cup heavy cream, 1 tablespoon white sugar, 1 teaspoon vanilla extract
- Fold the whipped cream into the pumpkin mixture until fully combined. Transfer to a whipping bag with a large piping tip. Pipe a big dollop of pumpkin pie filling in the center of each cookie. Gently pick up the cookies and tap them on the counter to get the filling to spread. Top with whipped cream and enjoy!
Nutrition
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Heather Gilbert
I used a 3 Tablespoon scoop and got 11 cookies out of the dough. I also baked these for 17 minutes until they were golden brown around the edges so they were completely done in the middle and firm enough to hold up to the filling. I didn’t use any food coloring and thought they looked just as pretty without any un-natural dye. I was a little nervous about the dough at first, as it seemed pretty delicate, but after the cookies were completely done and embellished my husband tried one…he said these cookies are better than pumpkin pie…it’s a keeper!
Chahinez
Very happy to hear!
Jordan
These were so AMAZING! Everyone loved them and they taste just like a pumpkin pie! I opted to make 18 smaller cookies rather than 9 large cookies, and I would tell anyone doing the same to cut the pumpkin filling in half. I still had some leftovers of it (which, no complaints here!) but if you don’t want extra pumpkin filling, cut it in half!
Bella
Girl these were SO good. Definitely better than Crumble
Chahinez
Thank you so much!!
Melanie
Made these for a Friendsgiving dinner and they were a huge hit. Will definitely be making them again!
Chahinez
I’m so glad to hear that!!
Jas
Can I switch the flour for gluten free ?
Chahinez
You can as long as you use a gluten-free flour blend that includes a binding ingredient like xanthan gum.
Melanie
Huge hit! These cookies were super moist & very delicious! I will definitely make them again! Store in tight container on counter. Cookies came out soft, but moist just like they should me. The filling was wonderful pumpkin taste to it! The whole recipe was spot on flavor, taste & all! 5 stars!
Chahinez
Thank you so much!
Robin
Can these be frozen?
Chahinez
You can freeze these cookies in an airtight container for up to 3 months! Once you’re ready to enjoy them again thaw them in the fridge overnight or on the counter for a few hours and enjoy!
A
salted or unsalted butter?
Chahinez
You can use either or!
LennyG
The best cookie I have ever made,texture is excellent filling is very good.I did make a little change in the filling.I add 3 tbsp of instant vanilla popping to the filling it formed it up perfectly. Great Reipe keep up the great work.
Chahinez
Thank you so much!
Karlyn
The cookie is the perfect texture for holding this delicious filling!! I love the cookies. I will say, I had quite a bit of leftover pumpkin pie filling after making the cookies.
Chahinez
You can always use it to make more cookies later!
Kalena
Outstanding cookie recipe just like the ones you can purchase at the store! I have tried other recipes and those were a total flop and a waste of ingredients. Thank-you for sharing the recipe that’s works!
Chahinez
Thank you so much Kalena! I’m glad you enjoyed the recipe 🙂
Mark
In step 4 your calling for Pecan Pie Filling 🙂 Can’t wait to try this.
Steph
This cookie is a family favorite now! We loved the pumpkin pie filling in the sugar cookie, the sugar cookie itself is the perfect texture and supports the extra filling on top without falling apart. You need to make these!
Chahinez
Yup! I agree, they definitely need to try these!! 🙂
Lindsay
I made these for Thanksgiving dinner and they were a hit! I couldn’t stop eating the leftover pumpkin pie filling. These cookies are bomb!!
Chahinez
YAY! So glad to hear that!