These Crumbl pumpkin pie cookies are the ultimate fall dessert! A soft, buttery sugar cookie base is topped with rich, spiced pumpkin pie filling and finished with a perfect swirl of whipped cream. This copycat recipe captures everything you love about the famous Crumbl version—but you can make them at home anytime! They’re easier than making pumpkin pie and absolutely irresistible.
Table of Contents
Why You’ll Love These Pumpkin Pie Cookies
If you’ve tried Crumbl’s pumpkin pie cookies, you know how addictive they are. Now you can recreate them at home with this copycat recipe that tastes just as amazing (maybe even better!). These cookies are the perfect combination of soft cookie and creamy pumpkin pie in every bite.
What makes these cookies special:
- Giant Crumbl-style cookies (3-4 inches!)
- Soft, buttery sugar cookie base
- Rich pumpkin pie filling with warm spices
- Topped with fresh whipped cream
- Easier than making actual pumpkin pie
- Perfect for fall, Thanksgiving, and holiday gatherings
- Great for gifting or sharing
- Can be made ahead
Ingredients for Crumbl Pumpkin Pie Cookies
For the Sugar Cookie Base:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
For the Pumpkin Pie Filling:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup brown sugar, packed
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon vanilla extract
- 1/3 cup heavy cream
For Topping:
- Whipped cream (homemade or store-bought)
- Ground cinnamon for garnish
How to Make Crumbl Pumpkin Pie Cookies
Make the Sugar Cookie Base
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium-high speed for 2-3 minutes, until light and fluffy. Add the egg and vanilla extract, mixing until fully combined and smooth.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Don’t overmix—stop as soon as everything is combined.
Shape the Cookies
Scoop the dough into large portions (about 1/4 cup each) and roll into balls. These are Crumbl-style cookies, so they should be big—about 3-4 inches in diameter. Place them on the prepared baking sheet, spacing them at least 3 inches apart as they’ll spread.
Gently flatten each ball slightly with your palm. Using the bottom of a small measuring cup, spoon, or your thumb, create a well or indent in the center of each cookie. This indent will hold the pumpkin filling, so make it fairly deep (about 1/2 inch) and wide (about 2 inches across).
Bake the Cookie Bases
Bake for 10-12 minutes, or until the edges are just set and lightly golden but the centers still look slightly underdone. Don’t overbake—these cookies should be soft! The indents may puff up slightly during baking; if they do, gently press them back down with a spoon as soon as they come out of the oven.
Let the cookies cool completely on the baking sheet. This is important—warm cookies will make the filling melt and slide off.
Prepare the Pumpkin Pie Filling
While the cookies cool, make the pumpkin filling. In a medium saucepan over medium heat, whisk together the pumpkin puree, brown sugar, granulated sugar, cinnamon, nutmeg, ginger, and cloves. Stir constantly for about 2 minutes to warm through and develop the flavors.
Add the vanilla extract and heavy cream, whisking to combine. Continue cooking for 2-3 minutes, stirring frequently, until the mixture thickens slightly. It should coat the back of a spoon. Remove from heat and let cool to room temperature, stirring occasionally to prevent a skin from forming.
Assemble the Cookies
Once both the cookies and filling have cooled completely, spoon generous amounts of the pumpkin pie filling into the center well of each cookie. Fill it right to the edges of the indent—don’t be shy! The filling should look abundant and tempting.
Refrigerate the filled cookies for 15-20 minutes to allow the filling to set and firm up. This prevents it from sliding off when you add the whipped cream.
Top and Serve
Just before serving, add a generous swirl of whipped cream on top of each cookie’s pumpkin filling. Sprinkle with a light dusting of ground cinnamon for that classic pumpkin pie look. Serve immediately or keep refrigerated until ready to enjoy.
Expert Tips for Perfect Pumpkin Pie Cookies
Use softened butter – Leave butter at room temperature for 30-60 minutes for easiest mixing
Make deep indents – Deep wells hold more filling and prevent it from sliding off
Don’t overbake – Slightly underdone cookies are soft like Crumbl’s
Cool completely – Warm cookies make the filling runny and cause it to slide off
Thicken the filling properly – Cook until it coats the back of a spoon for the right consistency
Fresh whipped cream is best – Make your own or use quality store-bought just before serving
Chill before topping – This sets the filling so the whipped cream sits nicely on top
Store properly – Always refrigerate due to the dairy-based filling
Recipe Variations
Graham Cracker Crust: Roll cookie dough balls in crushed graham crackers before baking for extra crunch and authentic pie crust flavor
Cream Cheese Swirl: Beat 4 oz softened cream cheese into the pumpkin filling for a tangy cheesecake twist
Spiced Cookie Base: Add 1 teaspoon cinnamon and 1/4 teaspoon nutmeg to the cookie dough for more fall spice
Maple Drizzle: Drizzle with maple glaze or caramel sauce instead of cinnamon on top
Chocolate Twist: Add 1/2 cup mini chocolate chips to the cookie dough
Pecan Topping: Sprinkle chopped toasted pecans over the whipped cream
Gingersnap Base: Replace some of the flour with crushed gingersnap cookies for extra spice
Mini Versions: Make smaller 2-inch cookies for bite-sized treats (reduce baking time to 8-10 minutes)
Storage and Make-Ahead Instructions
Refrigerator: Store assembled cookies in an airtight container in the refrigerator for up to 3 days. Note that the whipped cream may deflate slightly, so it’s best to add it fresh before serving.
Freezer (Cookie Bases Only): Freeze unfilled cookie bases in an airtight container or freezer bag for up to 3 months. Thaw at room temperature, then add filling and toppings.
Make-Ahead Strategy:
- Bake cookie bases up to 3 days ahead; store at room temperature in airtight container
- Make pumpkin filling up to 3 days ahead; store covered in refrigerator
- Assemble cookies the day you plan to serve them
- Add whipped cream just before serving for best presentation
Serving Note: For the best texture, let refrigerated cookies sit at room temperature for 5-10 minutes before serving.
What to Serve with Pumpkin Pie Cookies
These cookies are substantial enough to be dessert on their own, but they also pair beautifully with:
Beverages:
- Hot apple cider
- Pumpkin spice latte
- Hot chocolate
- Chai tea
- Coffee
Dessert Table:
- Other fall cookies
- Mini pumpkin pies
- Apple crisp
- Pecan pie bars
Ice Cream Pairing:
- Vanilla ice cream
- Cinnamon ice cream
- Butter pecan ice cream
Frequently Asked Questions
How do I keep the cookie base from getting soggy?
Cool the cookies completely before adding filling, and make sure the filling has cooled and thickened properly. Chilling the assembled cookies helps set everything and prevents sogginess. Always store in the refrigerator.
Can I use store-bought pumpkin pie filling?
You can, but canned pumpkin pie filling is very sweet and pre-spiced, which may throw off the balance. Homemade filling from pumpkin puree gives you better control and fresher taste.
Can I make these cookies ahead of time?
Yes! Bake the cookie bases up to 3 days ahead and store at room temperature. Make the filling up to 3 days ahead and refrigerate. Assemble the cookies the day you plan to serve them, and add whipped cream right before serving.
Do I have to refrigerate these cookies?
Yes, because the filling contains dairy (heavy cream), these cookies must be stored in the refrigerator to stay safe and fresh.
Can I use a different type of sugar?
You can substitute brown sugar with coconut sugar, but the texture and flavor may be slightly different. For best results, stick with the recipe as written.
What can I use instead of pumpkin pie spice?
Mix your own blend: 2 teaspoons cinnamon, 1 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/4 teaspoon cloves equals about 1 tablespoon pumpkin pie spice.
How do I make the cookies uniform in size?
Use a 1/4 cup measuring cup or large cookie scoop to portion the dough evenly. This ensures all cookies are the same size and bake at the same rate.
Can I add nuts to this recipe?
Yes! Chopped pecans or walnuts would be delicious. Fold 1/2 cup into the cookie dough or sprinkle on top of the whipped cream.
How do I prevent cracks in the filling?
Mix the filling gently, don’t overbake the cookie base (which can make it too hard), and make sure both cookies and filling are completely cool before assembling.
Can I use whipped topping instead of whipped cream?
Yes, Cool Whip or similar products work, but fresh whipped cream tastes much better and is worth the extra effort.
Why This Copycat Recipe Works
This copycat Crumbl pumpkin pie cookies recipe captures everything that makes the original so special—the soft, thick sugar cookie base, the rich pumpkin pie filling, and that perfect swirl of whipped cream. But making them at home gives you several advantages: you can make them whenever you want (not just when Crumbl has them on rotation), you know exactly what’s in them, and they cost a fraction of the price.
The key to success is getting the cookie texture right—soft and thick like Crumbl’s signature cookies—and making sure the pumpkin filling is properly thickened so it doesn’t slide off or make the cookies soggy. Chilling after assembly helps everything set perfectly.
These cookies are easier than making an actual pumpkin pie but deliver all the same flavors in a fun, handheld format. They’re perfect for Thanksgiving when you want something special but don’t have time for complicated baking, or for fall gatherings when you want to impress without stress.
Make a batch this fall and experience the joy of Crumbl’s famous cookies right from your own kitchen!
Crumbl Pumpkin Pie Cookies (Copycat Recipe – Better Than the Original!)
Equipment
- Mixing bowls
- Electric mixer
- baking sheet with parchment paper
- Saucepan
- Measuring cups and spoons
- Spatula
- Cooling rack
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2.5 cups all-purpose flour
- 2 tsp baking powder
- 0.25 tsp salt
- 1 cup pumpkin puree (not pumpkin pie filling)
- 0.25 cup brown sugar, packed
- 2 tbsp granulated sugar
- 0.5 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 0.25 tsp ground ginger
- 0.25 tsp ground cloves
- 0.5 tsp vanilla extract (for filling)
- 0.33 cup heavy cream
- whipped cream, for topping
- ground cinnamon, for garnish
Instructions
- Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- Cream butter and sugar in a large bowl until light and fluffy, about 2–3 minutes. Add egg and vanilla; mix until smooth.
- Whisk flour, baking powder, and salt together in a separate bowl. Gradually add to wet ingredients until a soft dough forms.
- Scoop ¼ cup portions of dough and roll into balls. Place 3 inches apart on prepared sheet. Flatten slightly and press a deep well in the center with a measuring cup or spoon.
- Bake 10–12 minutes until edges are set and lightly golden. If wells puff up, gently press down after baking. Cool completely on the pan.
- In a medium saucepan, combine pumpkin puree, sugars, cinnamon, nutmeg, ginger, and cloves. Cook 2 minutes over medium heat. Add vanilla and heavy cream; stir until thickened, about 2–3 minutes. Cool completely.
- Spoon cooled pumpkin filling into cookie wells. Chill 15–20 minutes to set.
- Top each cookie with a swirl of whipped cream and dust lightly with cinnamon before serving.