If you’re dreaming of the ultimate autumn treat, these Crumbl pumpkin pie cookies absolutely deliver. Each oversized cookie boasts a soft, chewy base with a luscious swirl of pumpkin pie filling and a generous dollop of whipped cream right on top. Cozy spices, silky cream cheese, and a vibrant hint of pumpkin blend together in every bite—just like the best part of Thanksgiving dessert but in the palm of your hand. Whether you’re craving a festive bake for friends or a sweet snack for a cozy night in, this recipe will 100 percent become your new favorite fall obsession.

Crumbl pumpkin pie cookies Recipe - Recipe Image

Ingredients You’ll Need

You only need a handful of simple, delicious ingredients to capture that classic pumpkin pie flavor with a chewy twist. Each item here plays a starring role, from ensuring perfectly tender cookies to creating the creamy filling and whipped topping you’re about to fall in love with.

Butter (1 stick, softened): Essential for a rich, melt-in-your-mouth cookie base. Make sure it’s softened for easy mixing!
Vegetable or canola oil (1/3 cup): Brings extra moisture and chewiness to the cookies so they stay tender for days.
Granulated sugar (1/2 cup): Adds sweetness and helps create those perfectly crisp cookie edges.
Powdered sugar (1/4 cup): Gives your cookies a fine, bakery-style texture—you’ll notice the difference!
Egg (1, room temperature): Binds everything together for just the right amount of structure.
Vanilla extract (2 tsp total): You’ll use half in the cookies and half in the filling and whipped cream for undeniable warmth.
Flour (2 & 1/3 cups): The foundation of sturdy, thick cookies that still stay fluffy in the middle.
Salt (1/4 tsp): Balances sweetness and deepens every fall flavor note.
Baking powder (3/4 tsp): Lends just the right lift for these big bakery-style cookies.
Cream cheese (3 oz, softened): Makes the pumpkin pie filling velvety and tangy, just like classic cheesecake.
Brown sugar (1/2 cup): Gives the filling a caramelly, deep sweetness that complements the spices and pumpkin beautifully.
Pumpkin puree (5 oz): For authentic pumpkin flavor and that gorgeous orange hue—just make sure not to use pumpkin pie filling here!
Pumpkin pie spice (2 tsp): The heart and soul of these cookies; nothing says fall quite like it.
Orange gel food coloring: Optional, but a tiny splash will give your pumpkin filling that signature vibrant Crumbl cookie look.
Heavy cream (2/3 cup, cold): Whips up into cloud-like topping in minutes. Chill your bowl and whisk for best results.
White sugar (1 tbsp): Sweetens your homemade whipped cream, making it irresistible on top.

How to Make Crumbl pumpkin pie cookies

Step 1: Prep the Oven and Baking Sheet

Begin by preheating your oven to 350F. Line a large baking sheet with parchment paper—this ensures your cookies bake evenly and come off the tray with absolutely no sticking. Set the tray aside while you whip up your cookie dough.

Step 2: Cream the Fats and Sugars

In a large mixing bowl or the bowl of your stand mixer, cream together the softened butter, oil, granulated sugar, and powdered sugar. Beat until the mixture is light in color and delightfully fluffy; this step is key to creating a soft and tender cookie base.

Step 3: Add Egg and Vanilla

Now mix in your egg and one teaspoon of vanilla extract, blending just until combined. The mixture should be smooth and emulsified, which locks in flavor and helps the cookies rise properly once baked.

Step 4: Incorporate Dry Ingredients

Add the flour, salt, and baking powder to your wet ingredients. Mix until just combined—you want a soft, thick dough that holds its shape but isn’t dry. Scoop out nine equal portions using a large cookie scoop and place them on your prepared sheet. Gently flatten each to about one inch thick, then use a 1/4-cup measuring cup to press a deep well in the center of each cookie. This is where the magic (aka pumpkin pie filling) will go!

Step 5: Bake the Cookies

Slide your cookies into the oven and bake for 8 to 9 minutes. You want the edges to be set, but the centers should still look slightly underbaked—this guarantees the signature soft bite Crumbl pumpkin pie cookies are famous for. Allow the cookies to cool completely on the baking sheet before moving on to the filling.

Step 6: Make the Pumpkin Pie Filling

While your cookies cool, beat the softened cream cheese and brown sugar together in a medium bowl until completely smooth and creamy. Add the pumpkin puree and pumpkin pie spice, then mix thoroughly. If you like, stir in a little orange gel food coloring for that gorgeous pumpkin look. Don’t worry if it looks super vibrant—the creamy topping will mellow the color!

Step 7: Whip the Cream for Topping

In a separate bowl, whip the cold heavy cream, white sugar, and remaining vanilla extract until you reach stiff peaks. For extra success, chill your bowl and whisk beforehand. This whipped cream is wonderfully fluffy and sturdy, perfect for dolloping on your finished cookies.

Step 8: Assemble the Crumbl pumpkin pie cookies

Gently fold the whipped cream into your pumpkin filling until smooth, then transfer the mixture to a piping bag fitted with a large round tip. Generously pipe a big swirl of pumpkin filling into the well of each cooled cookie. Scoop or pipe a little extra whipped cream on top for dramatic effect. Give each cookie a gentle tap on the counter so the filling spreads and settles beautifully. That’s it—you’re ready to enjoy the bakery magic at home!

How to Serve Crumbl pumpkin pie cookies

Garnishes

For that extra bakery-worthy finish, a sprinkle of cinnamon, a pinch of pumpkin pie spice, or even a few decorative candy pumpkins add irresistible charm to your Crumbl pumpkin pie cookies. If you love a little crunch, crushed graham crackers or chopped toasted pecans also look stunning and taste divine atop the creamy swirl.

Side Dishes

These cookies are the star of the show, but they pair beautifully with a cup of hot spiced chai, fresh apple cider, or rich hot chocolate. Serving them at a gathering? A platter with crisp apple slices or a bowl of roasted pecans balances the sweetness and adds lovely fall flair to your spread.

Creative Ways to Present

Show off your Crumbl pumpkin pie cookies by stacking them tall on a cake stand or displaying them in cupcake wrappers for an elegant party look. For gifting, nestle each cookie in a clear cellophane bag with a pretty ribbon—any friend would swoon over these homemade bakery treats! You can also set up a cookie-decorating bar for a fun fall party activity.

Make Ahead and Storage

Storing Leftovers

If there’s any chance you’ll have leftovers (highly unlikely, but just in case!), store your Crumbl pumpkin pie cookies in an airtight container in the refrigerator. The creamy pumpkin topping means they’re best enjoyed within 2 to 3 days for optimum freshness and texture.

Freezing

You can absolutely freeze the unfilled cookies for up to two months—just let them cool, then place in a zip-top bag with parchment between layers. For the pumpkin pie filling, freeze in a separate airtight container. Thaw overnight in the fridge and assemble when ready to serve! Fully assembled cookies can be frozen, but the filling texture may soften once thawed.

Reheating

For that just-baked taste, you can warm the plain cookie bases in the microwave for about 10 seconds before topping with the pumpkin pie filling and whipped cream. If you’ve already filled them, let the cookies sit at room temperature for 15 to 20 minutes before serving so the toppings regain their creamy, dreamy texture.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

For this recipe, stick with pure pumpkin puree. Pumpkin pie filling already has added sugar and spices, which can make the cookie centers too sweet and overly spiced. Pure pumpkin lets you fully control the flavors and sweetness.

Are Crumbl pumpkin pie cookies best served chilled or at room temperature?

These cookies are wonderful either way! Served chilled, the filling is thick and cheesecake-like, while room temperature delivers a super creamy, custard-like bite. Try both and see which you adore more—there’s no wrong answer!

Can I make the dough ahead of time?

Absolutely! You can mix the cookie dough a day in advance and store it, tightly wrapped, in the fridge. Scoop and bake when you’re ready, just add an extra minute or two to the bake time if baking from cold.

Is there a way to make these cookies smaller?

Yes! Simply use a smaller cookie scoop and cut the bake time by a minute or two. Bite-sized Crumbl pumpkin pie cookies are perfect for dessert platters, parties, or sharing with a crowd.

Can I use store-bought whipped cream for the topping?

You can swap in your favorite store-bought whipped cream in a pinch, but homemade whips up in minutes and holds up much better on these cookies. The flavor and texture of homemade is absolutely worth it for this special treat.

Final Thoughts

I truly hope you’ll treat yourself and your loved ones to a batch of Crumbl pumpkin pie cookies this season. They’re every bit as cozy, festive, and joy-sparking as they sound—each bite is like the very best moment of fall. Happy baking and enjoy every soft, pumpkiny, cream-topped treat!