Crumbl Pumpkin Pie Cookies – Thick, Soft, Fall-Spiced & Topped with Silky Pumpkin Pie Filling

If you love Crumbl’s seasonal cookies, you know their Pumpkin Pie Cookie is nothing short of genius. It’s everything you adore about a classic pumpkin pie—rich pumpkin custard, warm spices, creamy texture—but set atop a soft, buttery cookie base. It’s part cookie, part pie, part fall dessert fantasy. And the best part? You can make them right at home, anytime the craving hits.

These Crumbl Pumpkin Pie Cookies start with a soft, tender sugar cookie base—thick, chewy, and lightly sweetened so it pairs perfectly with the rich pumpkin topping. The cookie is sturdy enough to hold the creamy filling but still soft enough to melt in your mouth with every bite. On top, a luscious pumpkin pie filling delivers that warm, cozy flavor of cinnamon, nutmeg, ginger, and cloves, all blended into a silky custard-like cream that sets beautifully once chilled.

This recipe brings all the nostalgic fall flavors you’d expect from pumpkin pie, but in a fun, handheld cookie format. Whether you’re prepping desserts for Thanksgiving, bringing treats to a fall potluck, or simply craving something cozy, these cookies bring all the charm of the holiday season in one delicious bite.

Imagine serving these with hot coffee, spiced tea, or warm apple cider—the kind of treat that instantly fills your kitchen with cinnamon sweetness and cozy holiday vibes. They’re beautiful for gifting, perfect on dessert tables, and absolutely irresistible for pumpkin lovers.

Let’s walk through everything you need: ingredients, step-by-step instructions, essential baking tips, variations, serving ideas, and storage information so you can recreate these bakery-style cookies at home.

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Ingredients:

For the Cookie Base:

• 1 cup butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

For the Pumpkin Pie Filling:

• 1 cup pumpkin puree
• 1/3 cup brown sugar
• 1/2 cup heavy cream
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/8 teaspoon cloves
• 1 teaspoon vanilla extract
• 2 tablespoons cornstarch
• Whipped cream for topping (optional)

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Instructions:

Make the Cookie Base

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment.
2. Cream together butter, granulated sugar, and brown sugar for 2–3 minutes until fluffy.
3. Add eggs and vanilla; mix until smooth.
4. In another bowl, whisk flour, baking powder, baking soda, and salt.
5. Add dry ingredients to wet and mix until a dough forms.
6. Form large cookie balls (¼ cup each), flatten slightly, and press a shallow well into the center using a measuring cup.
7. Bake for 9–11 minutes or until edges are set but centers remain soft.
8. Cool completely.

Make the Pumpkin Pie Filling

9. In a saucepan, combine pumpkin puree, brown sugar, cream, spices, vanilla, and cornstarch.
10. Cook over medium heat, stirring constantly, until thickened—about 3–5 minutes.
11. Cool to room temperature, then transfer to a piping bag.

Assemble

12. Pipe pumpkin filling into the center well of each cookie.
13. Chill 30 minutes to set.
14. Add whipped cream before serving (optional).

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Tips & Tricks

• Don’t overbake: Cookies should stay soft and pale for that signature Crumbl texture.
• Chill after filling: Helps the pumpkin center firm up perfectly.
• Use canned pumpkin, not pumpkin pie mix.
• Add swirl magic: Use a star tip for beautiful pumpkin filling presentation.
• Spice it up: Add extra cinnamon for deeper fall flavor.

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Variations

• Pumpkin Cheesecake Cookies: Add a swirl of cream cheese frosting.
• Maple Pumpkin Cookies: Add 1 teaspoon maple extract to the filling.
• Mini Pumpkin Pie Bites: Bake smaller 1–2 tablespoon cookies.
• Gluten-Free: Use a 1:1 gluten-free flour blend.

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Serving Suggestions

• Serve chilled for the true Crumbl-style experience.
• Pair with coffee, chai tea, or hot cocoa.
• Add to a Thanksgiving dessert tray.
• Drizzle caramel on top for extra indulgence.

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Storage Information

• Refrigerate cookies with filling for up to 4 days.
• Cookie bases can be frozen separately for 2 months.
• Add whipped cream right before serving.

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FAQ

Can I make the filling ahead?
Yes—store in the fridge up to 3 days.

Can I freeze the assembled cookies?
Freeze unfrosted cookies; add filling after thawing.

Can I double the recipe?
Absolutely—perfect for big gatherings.

Why did my filling come out runny?
It wasn’t cooked long enough—cook until thickened.

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History / Fun Facts

• Crumbl releases pumpkin pie cookies every fall as part of their seasonal lineup.
• They’re based on the classic American pumpkin pie, a staple of Thanksgiving since the 1800s.
• Handheld pie-inspired cookies have become a major bakery trend in recent years.
• The combination of cookie + custard filling creates the perfect hybrid dessert.