Irresistible Crumbl Pumpkin Pie Cookies Spell Fall Bliss

Author: Carry

Published: August 8, 2025

Updated: August 8, 2025

Nothing screams fall baking quite like the smell of pumpkin pie spice wafting through the kitchen – except maybe when that cozy aroma comes from freshly baked Crumbl Pumpkin Pie Cookies! I still remember the first time I tried recreating these famous soft cookies at home after falling head-over-heels for their bakery version. That perfect balance of chewy pumpkin-spiced cookie and luscious cream cheese filling? Absolute magic.

These cookies became my autumn obsession after one bite at my sister’s pumpkin-carving party last year. Now they’re my go-to treat for everything from Thanksgiving potlucks to casual “just because it’s Tuesday” baking sessions. What makes them special? Imagine your favorite pumpkin pie transformed into cookie form – warmly spiced, impossibly tender, with that signature swirl of frosting that makes every Crumbl cookie Instagram-worthy.

After testing countless batches (my coworkers have been very willing taste-testers!), I’ve nailed down all the little tricks to get that bakery-quality texture at home. The secret lies in using cold butter, real pumpkin puree (not pie filling!), and a generous pinch of patience while the dough comes together. Trust me, that first bite of these Crumbl Pumpkin Pie Cookies fresh from the oven with the frosting still slightly melty? Worth every minute.

Table of Contents

Why You’ll Love These Crumbl Pumpkin Pie Cookies

These cookies aren’t just good—they’re the kind you’ll daydream about when pumpkin spice season rolls around. Here’s why they’ve become my autumn baking addiction:

That perfect soft-chewy texture – They bake up with slightly crisp edges giving way to centers so tender, they practically melt in your mouth (just like Crumbl’s famous cookies should!)
Pumpkin pie spice magic – Each bite delivers that warm, cozy flavor blend you crave—cinnamon, ginger, nutmeg dancing with real pumpkin. It’s autumn in cookie form.
Cream cheese frosting bliss – The swirl of cool, tangy frosting cuts through the spice beautifully, mimicking that iconic pumpkin pie-with-whipped-cream experience.
Instant crowd-pleaser – Whether it’s Halloween parties or Thanksgiving dessert tables, these disappear fast (I always make a double batch—you’ve been warned!)

If you’re already a fan of seasonal pumpkin bakes, you’ll also adore our Easy Maple Pumpkin Cookies and Pumpkin Smores Cookies — they’re perfect companions to this recipe.

Ingredients for Crumbl Pumpkin Pie Cookies

Gathering the right ingredients makes all the difference for these bakery-style cookies. Here’s what you’ll need:

Dry Ingredients:
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 teaspoon pumpkin pie spice (see notes below)
Wet Ingredients:
- 1/2 cup (113g) unsalted butter, cold but slightly softened (about 60°F)
- 3/4 cup (150g) packed dark brown sugar
- 1/4 cup (50g) granulated sugar
- 1/2 cup (120g) pure pumpkin puree (not pie filling)
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
Frosting:
- 1/2 cup (115g) cream cheese frosting (homemade or store-bought)

Ingredient Notes & Substitutions

Pumpkin puree: This is 100% pumpkin—not pumpkin pie filling which has added sugars and spices. Libby’s brand works great, or roast your own! Squeeze excess moisture from fresh puree.

Pumpkin pie spice: No premix? Make your own with 1/2 tsp cinnamon + 1/4 tsp ginger + 1/8 tsp nutmeg + 1/8 tsp allspice or cloves.

Butter: Cold butter creates perfect texture but should be slightly softened—think “pressable” not melty. Don’t substitute margarine!

Brown sugar: Dark brown gives deeper flavor, but light works in a pinch. Pack it firmly into your measuring cup.

Equipment You’ll Need

You won’t need any fancy gadgets for these cookies – just basic baking essentials I bet you already have:

Large mixing bowl (my trusty glass one works perfectly)
Electric hand mixer or stand mixer
Baking sheet (half sheet pan is ideal)
Parchment paper (trust me, it’s better than grease!)
Cookie scoop (about 2-tablespoon size)
Piping bag with star tip or zip-top bag with corner snipped for frosting

How to Make Crumbl Pumpkin Pie Cookies

Ready to bake cookies that’ll make your kitchen smell like a pumpkin spice latte? Here’s exactly how I make my beloved Crumbl copycats – follow these steps and you’ll be biting into cookie heaven in under 30 minutes!

Prep your workspace: Preheat oven to 350°F (175°C) and line your baking sheet with parchment paper (no sticking and easy cleanup – win win!).
Whisk dry ingredients: In that big bowl you’ve got out, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. I like to give it about 15 good whisks to make sure everything’s evenly distributed.
Cream butter and sugars: Using your mixer, beat the cold (but slightly softened) butter with both sugars on medium speed for about 2 minutes. You want it light and fluffy – when it looks like pale brown clouds, you’re golden.
Add wet ingredients: Beat in the pumpkin puree, egg, and vanilla. The mixture might look slightly curdled – don’t panic! It’ll come together when you add the dry ingredients.
Combine everything: Gradually add the dry ingredients to the wet, mixing on low just until no flour streaks remain. Overmixing = tough cookies, so stop when it just comes together.
Scoop and bake: Use your cookie scoop to portion 2-tablespoon balls of dough, spacing them 2 inches apart. Bake for 10-12 minutes until edges are set and just starting to turn golden – the centers should still look slightly underbaked.
Cool completely: Let cookies rest on the pan for 5 minutes (they’ll continue cooking!), then transfer to a rack to cool fully before frosting – about 30 minutes. I know it’s hard to wait, but warm cookies make melty frosting messes!
Add the crowning glory: Pipe or spread about 2 teaspoons of cold cream cheese frosting onto each cooled cookie. For that signature Crumbl swirl, use a star tip and go in circles from the outside in.

Tips for Perfect Cookies

After burning through more pumpkin puree than I’d care to admit, here are my hard-earned secrets for cookie perfection:

Chill the dough (if you can wait!): 30 minutes in the fridge gives thicker, chewier cookies – the cold butter melts slower for better texture.
Watch the bake time: Pull them when edges are set but centers still look slightly doughy – they’ll firm up as they cool.
Frosting temperature matters: Cold frosting holds its shape better when piping. If using store-bought, pop it in the fridge for 20 minutes first.
Don’t skip the parchment: These cookies are tender and sticky – parchment prevents disaster and makes cleanup a breeze.

Serving and Storing Crumbl Pumpkin Pie Cookies

Nothing beats biting into these pumpkin pie cookies when they’re slightly warm, with the cream cheese frosting just beginning to melt into the spiced crumb. My favorite way to serve them? Still-warm with an ice-cold glass of milk—it’s like childhood comfort in every bite! For grown-up tastes, pair them with a steaming cup of cinnamon coffee (the flavors just sing together).

If you somehow have leftovers (a rare occurrence in my house!), store them in an airtight container at room temperature for up to 3 days. The frosting stays perfect when kept cool—I actually tuck a paper towel in the container to absorb any moisture. Want that fresh-from-the-oven experience again? Just pop a cookie in the microwave for 5 seconds to bring back that irresistible softness.

More Pumpkin Magic to Explore

If you love the Crumbl Pumpkin Pie Cookies Spell, you’ll definitely want to try:

Vanilla Pudding Pumpkin Bread — moist, sweet, and perfect with coffee.
Pumpkin Cinnamon Roll Bake — gooey layers of pumpkin and cinnamon.
Pumpkin Smores Cookies — campfire flavor meets fall comfort.

Nutritional Information

Now, I’m no nutritionist, but here’s the scoop on what’s in these pumpkin pie cookies – because let’s be real, we all want to know what we’re indulging in! (One cookie’s worth of that creamy, spiced goodness, to be exact.) Keep in mind these are estimates – your exact numbers might dance around a bit depending on your ingredients.

Per cookie: About 150 calories, 6g fat (3.5g saturated), 22g carbs (1g fiber, 10g sugar), and 2g protein. There’s a good hit of vitamin A from all that pumpkin, plus just enough sweetness to satisfy your autumn cravings without going overboard. My philosophy? Life’s too short not to enjoy the cookies – just maybe don’t eat the whole batch in one sitting!

FAQs About Crumbl Pumpkin Pie Cookies

I’ve gotten so many questions about these pumpkin spice cookies since I started making them – here are the ones that pop up most often from friends and readers!

Can I freeze these cookies?
Absolutely! These pumpkin pie cookies freeze beautifully. I like to freeze them without frosting first – just pop the cooled, unfrosted cookies in a freezer bag for up to 2 months. When cravings hit, thaw at room temperature, then frost. The dough balls freeze well too – just add 1-2 minutes to the bake time when cooking from frozen.

Can I use canned frosting?
You bet – the pumpkin spice flavor shines through even with store-bought frosting! Just make sure it’s cream cheese flavored (Pillsbury or Duncan Hines work great). Pro tip: whip it briefly with a mixer first to make piping easier. For best results, chill it for 20 minutes before decorating your cookies.

Why are my cookies cakey instead of chewy?
Ah, the eternal cookie texture struggle! This usually happens if the butter was too soft or if you overmixed the dough. Next time, use cold (but slightly softened) butter and mix just until combined. A quick 30-minute dough chill helps too – it prevents excessive spreading for that perfect Crumbl-style chew.

Can I make these without eggs?
I haven’t tried it myself, but a flax egg (1 tbsp ground flax + 3 tbsp water) should work as a substitute. The texture might be slightly more cake-like, but you’ll still get that wonderful pumpkin spice flavor! Let me know if you experiment with this – I’d love to hear your results.

Did these pumpkin pie cookies bring all the cozy fall vibes to your kitchen? I’d love to hear how they turned out for you! Snap a pic of your cookie masterpieces and tag me – there’s nothing I love more than seeing your delicious recreations. And if you tried any fun twists on the recipe? Spill all your baking secrets in the comments below!

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