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Crumbl Pumpkin Pie Cookies – Copycat Recipe

These Crumbl Pumpkin Pie Cookies are a fun, handheld twist on your favorite Thanksgiving dessert! With a soft sugar cookie base and a rich, mousse-like pumpkin pie filling, each bite melts in your mouth. Perfect for fall gatherings, dessert tables, or just because pumpkin season is the best season.

Why You’ll Love These Cookies

  • Pumpkin Pie in Cookie Form: All the classic flavors of pumpkin pie without the fuss of slicing a whole pie.
  • Soft & Creamy: A tender sugar cookie base paired with smooth, whipped pumpkin filling.
  • Cost-Effective: Make your favorite Crumbl cookie at home any time, saving money.
  • Perfect for Fall: Ideal for Thanksgiving, fall parties, or seasonal treats.

Ingredients

Cookie Base

  • 1 stick butter, softened
  • 1/3 cup 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 cups all-purpose 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 tsp pumpkin pie spice
  • Orange gel food coloring (optional)
  • 2/3 cup heavy cream, cold
  • 1 tbsp granulated sugar
  • 1 tsp vanilla extract

How to Make Crumbl Pumpkin Pie Cookies

Step 1: Prepare the Cookies

  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. Cream together butter, oil, granulated sugar, and powdered sugar until smooth.
  3. Add the egg and vanilla, mixing until combined.
  4. Mix in flour, salt, and baking powder until the dough comes together.
  5. Scoop 9 equal-sized balls of dough onto the prepared sheet. Flatten each slightly, then press the center with a 1/4 cup measuring cup to create a well for the filling.
  6. Bake 8–9 minutes, then allow to cool on the baking sheet.

Step 2: Make the Pumpkin Pie Filling

  1. In a medium bowl, cream together the cream cheese and brown sugar until smooth.
  2. Mix in pumpkin puree, pumpkin pie spice, and a little orange gel coloring, if using.
  3. In a separate bowl, whip cold heavy cream, sugar, and vanilla until stiff peaks form.
  4. Fold whipped cream into the pumpkin mixture until smooth and fluffy.

Step 3: Assemble the Cookies

  1. Transfer pumpkin filling to a piping bag with a large tip.
  2. Pipe a generous dollop of filling into the center of each cookie.
  3. Gently tap cookies on the counter to help spread the filling evenly.
  4. Top with a small dollop of whipped cream if desired, and enjoy!

Tips & Variations

  • Storage: Keep cookies in an airtight container in the fridge for up to 4 days.
  • Freezing: Flash freeze cookies first, then store in an airtight container with parchment paper between layers. Freeze up to 3 months. Thaw overnight in the fridge.
  • Mini Cookies: Make 18 smaller cookies instead of 9 large ones and bake 6–7 minutes.

Final Thoughts

These Crumbl Pumpkin Pie Cookies are soft, creamy, and packed with fall flavors. They’re perfect for dessert tables, holiday treats, or a cozy fall afternoon snack. Easy to make at home, they’ll quickly become a seasonal favorite!