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Crumbl pumpkin pie cookies are a thick sugar cookie base with a cloud of whipped pumpkin pie mousse piped on top, and they take about 30 minutes. You get the whole flavor of pumpkin pie, the spice, the cream, the soft crust, in something you eat with one hand and no fork. Nine of them cost less than three cookies at Crumbl, and you can make them in July if you want to. No waiting for the flavor to come back around. This one lives in my collection of Crumbl copycat cookie recipes alongside the rest of the flavors I’ve cracked.
Quick Look: Crumbl Pumpkin Pie Cookies (Copycat Recipe)
- 🍪 What it is: A thick sugar cookie base with a well pressed in, filled with whipped pumpkin pie mousse.
- ⭐ Why it works: The base isn’t supposed to brown. It sets as it cools, not in the oven.
- 💛 Why you’ll love it: Nine cost less than three at Crumbl, and you can make them in July.
- ⚠️ What to watch for: Fold the whipped cream in, don’t stir. Stirring knocks the air out and you get frosting.
- ❄️ Make ahead: Bake the cookies 2 days ahead, mousse holds 2 days. Fill the day you serve.
- 🎯 How close to the original: Same build, but a mousse instead of a dense frosting so you can finish a whole one.
Why These Crumbl Pumpkin Pie Cookies Work
- The base doesn’t brown. Bake it to golden and you’ve made a good cookie, just not this one. It comes out looking underdone and firms up as it cools.
- The topping is a mousse, not a frosting. Cream cheese and pumpkin folded into whipped cream, so you can finish a whole cookie. If you want the denser frosted version, my Crumbl pumpkin cake cookies with cream cheese frosting go that way instead.
- And you get them year round. Crumbl rotates the flavor out after a few weeks, and nine of these cost less than three of theirs.
Table of Contents
Key Ingredients
Full measurements are in the recipe card. These are the five that actually matter:
- Pumpkin pie spice. My homemade pumpkin pie spice blend is warmer than the jarred kind and takes two minutes to make!
- Pumpkin puree, not pumpkin pie filling. They sit next to each other on the shelf. Pie filling is pre-sweetened and pre-spiced and will wreck the mousse.
- Butter and oil together. Butter for flavor, oil for a base that’s still soft on day three.
- Cold heavy cream. Straight from the fridge or it won’t reach stiff peaks.
- Full fat cream cheese, softened. Cold cream cheese gives you lumps you can’t fix later.
Substitutions and Additions
- Skip the food coloring. A reader named Heather left it out and said they looked just as good. She’s right. You get a softer squash color instead of Crumbl orange.
- Gluten free. Use a cup for cup blend that already has xanthan gum. Without a binder the base crumbles when you press the well.
- Make them smaller. For 18 normal-sized cookies or mini catering ones as crumbl calls them, bake 6 to 7 minutes and halve the filling.
- Swap the pie. Same base works for my Crumbl pecan pie cookies and Crumbl apple pie cookies with cinnamon streusel.
- Leftover puree. You’ll have most of a can. It goes straight into pumpkin chocolate chip muffins.
Step by Step Instructions
- Cream the butter, oil, and both sugars. Add the egg and vanilla. Mix in the flour, salt, and baking powder just until the flour disappears. It’s the same base as my Crumbl sugar cookies, so if you’ve made those you already know the feel of it.
- Scoop nine even balls, flatten each to about an inch, then press the bottom of a quarter cup measuring cup into the center to make the well.
- 350F for 8 to 9 minutes. They’ll look underdone and that’s right. If they’re too fragile to handle once fully cooled, add 2 to 3 minutes next time. Cool completely on the sheet before filling.
- Cream the cream cheese and brown sugar until smooth and lighter in color.
- Add the pumpkin puree, vanilla, and pumpkin pie spice, plus gel coloring if you’re using it.
- Whip the cold cream with sugar and vanilla to stiff peaks, then pile it on top of the pumpkin mixture.
- Fold gently. Stirring knocks the air out and you’ll end up with frosting instead of mousse. You’re looking for pale orange and airy.
- Pipe a generous dollop into each cooled cookie, then pick each one up and tap it on the counter so the filling spreads to the edges. Top with whipped cream and chill until set.
Crumbl Pumpkin Pie Cookies FAQs and Expert Tips
Yes, up to 3 months. Flash freeze uncovered on a sheet pan first so the filling firms, then layer in an airtight container with parchment between each one. Thaw flat in the fridge overnight.
Airtight in the fridge up to 4 days. They have to stay cold because of the cream cheese. Let them sit out 10 minutes before serving so the base softens.
No. Pie filling is already sweetened and spiced, so the mousse turns cloying and loose. If you want the actual pie, make my easy pumpkin pie from scratch instead.
Because they’re meant to be. This base sets as it cools, not in the oven. Only add time if they’re still too fragile to lift once completely cool.
Bake the cookies up to 2 days ahead, airtight at room temperature. Mousse holds 2 days in the fridge. Fill them the day you serve so the base doesn’t go soggy.
Other Favorite Fall Cookies Recipes
If you make these Crumbl Pumpkin Pie Cookies, come back and leave a 🌟 star rating 🌟 and tell me how they went. I read every single comment and half the tips in this post came from things you all figured out first. You can also tag me on Instagram or join my free newsletter so you get new recipes the day they go up.
Crumbl pumpkin pie 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
Pumpkin pie filling
- 3 oz cream cheese softened
- 1/2 cup brown sugar
- 5 oz pumpkin puree
- 2/3 cup heavy cream cold
- 1 tbsp granulated sugar
- 1 tsp vanilla extract
- 2 tsp pumpkin pie spice
- orange gel food coloring
Instructions
- Preheat the oven to 350F then line a baking sheet with parchment paper and set aside.
- Cream the butter, oil, sugar, and powdered sugar in a large mixing bowl or a stand mixer.1 stick butter, 1/3 cup oil, 1/2 cup granulated sugar, 1/4 cup powdered sugar
- Add the egg, and vanilla extract, and mix until combined.1 egg, 1 tsp 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 1/4 measuring cup, press down the center of the cookie to make room for the pumpkin pie filling.2 & 1/3 cup flour, 1/4 tsp salt, 3/4 tsp 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, 1/2 cup brown sugar, 5 oz pumpkin puree, 2 tsp 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.2/3 cup heavy cream, 1 tbsp granulated sugar, 1 tsp vanilla extract
- Fold the whipped cream into the pumpkin mixture until fully combined. Transfer to a piping 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.
- Chill in the fridge until the filling is set, about 30 minutes. Top with whipped cream and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can these be frozen?
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!
Can I make the dough ahead of time and freeze until i’m ready to bake them? If so how do you suggest I do that for the best quality?
Yes you can! To do so, scoop the dough into balls and freeze them on a baking sheet. Once they’re frozen solid you can put them in a bag or container until you’re ready to bake.
salted or unsalted butter?
You can use either or!
My cookies came out dry and floury tasting. Does anyone have suggestions? Idk what I did wrong 🙁
Perhaps the measurement was slightly off. Try using a kitchen scale next time to weigh the flour instead of measuring cups for better accuracy.
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.
Thank you so much!
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.
You can always use it to make more cookies later!
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!
Thank you so much Kalena! I’m glad you enjoyed the recipe 🙂
could you make these gluten free?
The texture might be a little different but you should be able to with a 1:1 gluten-free flour baking blend.
In step 4 your calling for Pecan Pie Filling 🙂 Can’t wait to try this.
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!
Yup! I agree, they definitely need to try these!! 🙂
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!!
YAY! So glad to hear that!