Crumbl Pumpkin Pie Cookies – Best Fall Dessert

Crumbl pumpkin pie cookies are more than just a dessert; they’re a warm hug in cookie form, a vibrant explosion of autumnal bliss that has captured the hearts (and taste buds!) of cookie lovers everywhere. If you’ve ever found yourself eagerly anticipating the arrival of fall, not just for the changing leaves but for the return of that unmistakable spiced pumpkin flavor, then these Crumbl pumpkin pie cookies are about to become your new obsession. They perfectly encapsulate everything we adore about the classic pie – that creamy, spiced pumpkin filling, the tender cookie base, and that irresistible, slightly crumbly topping – all miniaturized into a delightful, shareable treat. What truly makes them special is their uncanny ability to deliver the authentic taste of pumpkin pie in a portable, perfectly portioned cookie, making every bite a decadent celebration of the season.

Get Ready for Pure Autumnal Delight!

Your Crumbl Pumpkin Pie Cookie Adventure Begins Now.

Crumbl Pumpkin Pie Cookies

Get ready to indulge in the ultimate fall treat! These Crumbl-style Pumpkin Pie Cookies are a decadent masterpiece, combining the warm, spiced flavors of pumpkin pie with the irresistible chewiness of a classic cookie. We’re talking a soft, spiced cookie base topped with a creamy, dreamy pumpkin pie frosting and finished with a swirl of whipped cream. They’re perfect for a cozy afternoon, a festive gathering, or just because you deserve something truly special. Forget store-bought; these homemade gems will become your new go-to. The magic lies in capturing that authentic pumpkin pie essence in a portable, bite-sized package. Let’s dive into creating these delightful cookies!

Ingredients:

• 1 stick butter (softened)
• 1/3 cup oil (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 cup flour
• 1/4 tsp salt
• 3/4 tsp baking powder
• 3 oz cream cheese (softened)
• 1/2 cup brown sugar
• 5 oz pumpkin puree
• 2/3 cup heavy cream (cold)
• 1 tbsp white sugar
• 1 tsp vanilla extract

Cookie Dough Creation

Step 1: Creaming the Foundation

Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with parchment paper to prevent sticking and ensure easy cleanup. In a large mixing bowl, combine the softened butter and oil. Beat them together with an electric mixer on medium speed until they are well incorporated and form a light, fluffy mixture. This is the base of our cookie, so getting this right is crucial for texture. Next, gradually add the granulated sugar and powdered sugar to the butter and oil mixture. Continue to beat until the sugar is fully incorporated and the mixture is pale and airy. This creaming process incorporates air, which will help our cookies spread just the right amount and achieve a tender crumb. Don’t rush this step; it’s worth the extra minute!

Step 2: Adding Wet Ingredients and Dry Mix

In a small bowl, whisk together the egg and 1 teaspoon of vanilla extract. Ensure the egg is at room temperature; this helps it emulsify better with the fats, leading to a smoother dough. Add this egg mixture to the creamed butter and sugar mixture and beat until just combined. Be careful not to overmix at this stage. In a separate medium bowl, whisk together the flour, salt, and baking powder. Sifting these dry ingredients together ensures they are evenly distributed, which is vital for consistent leavening and flavor throughout the cookies. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. It’s important to stop mixing as soon as the flour streaks disappear to prevent developing the gluten too much, which can lead to tough cookies. The dough will be thick and slightly sticky.

Step 3: Baking the Cookie Rounds

Using a large cookie scoop (about 1/4 cup) or a 2-tablespoon measuring scoop, drop rounded portions of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. These cookies are designed to be thick and decadent, so they won’t spread excessively. Gently press down the top of each cookie slightly with your hand or the bottom of a glass to encourage a more even bake. Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers look just set. They should still appear slightly soft in the middle, as they will continue to bake slightly as they cool on the baking sheet. Overbaking will result in a dry cookie, so keep a close eye on them, especially during the last few minutes of baking. Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. This allows them to firm up before moving.

Decadent Pumpkin Pie Frosting

Step 4: Crafting the Creamy Topping

While the cookies are cooling, let’s make that irresistible pumpkin pie frosting. In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy. This is best done with an electric mixer. Then, add the brown sugar to the cream cheese and beat until well combined and fluffy. Next, add the pumpkin puree and 1 teaspoon of vanilla extract. Mix until everything is thoroughly incorporated and you have a beautiful, smooth pumpkin mixture. Now, in a separate, chilled bowl (this is key for whipping cream!), pour in the cold heavy cream and 1 tablespoon of white sugar. Whip the heavy cream on medium-high speed until stiff peaks form. You’ll know it’s ready when you can lift the whisk and the cream holds its shape. Be careful not to over-whip, or you’ll end up with butter! Gently fold about one-third of the whipped cream into the pumpkin cream cheese mixture to lighten it. Then, carefully fold in the remaining whipped cream until just combined. The goal is to create a light, airy, and luscious frosting that perfectly captures the essence of pumpkin pie.

Assembling the Masterpieces

Step 5: Frosting and Finishing Touches

Once the cookies have cooled completely, it’s time for the best part – frosting! Using a spatula or an offset spatula, generously spread a thick layer of the pumpkin pie frosting onto the top of each cooled cookie. Aim for a nice, rounded swirl, reminiscent of a slice of pie. This frosting is rich and creamy, so don’t be shy! For that authentic Crumbl touch, you can then add a dollop of extra whipped cream on top of the frosting, or even pipe a decorative swirl. Some people like to dust a tiny bit of cinnamon or nutmeg on top for an extra burst of autumnal spice, but it’s entirely optional. Allow the frosting to set slightly for about 15-30 minutes before serving or storing. These cookies are best enjoyed at room temperature, allowing all the flavors to meld beautifully. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Enjoy every delicious bite!

Conclusion:

And there you have it! I hope you’re as excited as I am to bake these incredible Crumbl pumpkin pie cookies. This recipe is truly a triumph, capturing the essence of a classic pumpkin pie in a delightful, portable cookie form. The perfect balance of warm spices, creamy pumpkin filling, and that signature buttery, cookie texture makes these a must-try for any fall dessert lover. They’re surprisingly easy to make, yet deliver a bakery-quality result that will impress everyone.

These cookies are fantastic on their own, but they also pair wonderfully with a steaming mug of coffee, hot apple cider, or a glass of cold milk. For serving, consider arranging them on a festive platter for a Thanksgiving gathering or a cozy autumn treat. If you’re feeling adventurous, you can even drizzle them with a cream cheese glaze or a caramel sauce for an extra touch of decadence. Don’t be afraid to experiment with variations too – a pinch of nutmeg or a touch of ginger can subtly enhance the flavor profile. I absolutely encourage you to give this Crumbl pumpkin pie cookie recipe a try; I promise you won’t regret it!

Frequently Asked Questions:

Q: Can I make the pumpkin pie filling ahead of time?

A: Absolutely! You can prepare the pumpkin pie filling a day or two in advance and store it in an airtight container in the refrigerator. This can save you some time on baking day, making the assembly process even smoother.

Q: How should I store these Crumbl pumpkin pie cookies?

A: Once cooled, store the cookies in an airtight container at room temperature for up to 3 days. If you need them to last longer, they can be refrigerated for about a week, or frozen for up to 2-3 months. Thaw frozen cookies overnight in the refrigerator.

Q: My cookies spread too much. What went wrong?

A: Several factors can contribute to spreading. Ensure your butter and cream cheese are softened but not melted. Overmixing the dough after adding the flour can also develop gluten, leading to a thinner cookie. Chilling the dough before baking can also help prevent excessive spreading.

Crumbl Pumpkin Pie Cookies

Deliciously spiced pumpkin cookies with a creamy cream cheese frosting, inspired by Crumbl’s popular flavor.

Prep Time
25 Minutes

Cook Time
12 Minutes

Total Time
37 Minutes

Servings
12 cookies

Ingredients

• 1 stick butter (softened)
• 1/3 cup oil (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 cup flour
• 1/4 tsp salt
• 3/4 tsp baking powder
• 3 oz cream cheese (softened)
• 1/2 cup brown sugar
• 5 oz pumpkin puree
• 2/3 cup heavy cream (cold)
• 1 tbsp white sugar
• 1 tsp vanilla extract

Instructions

1. Step 1
   Cream together softened butter, oil, granulated sugar, and powdered sugar until light and fluffy.
2. Step 2
   Beat in the egg and 1 tsp vanilla extract.
3. Step 3
   In a separate bowl, whisk together flour, salt, and baking powder. Gradually add dry ingredients to wet ingredients, mixing until just combined.
4. Step 4
   For the frosting: Beat softened cream cheese until smooth. Add brown sugar, pumpkin puree, and 1 tsp vanilla extract. Mix until well combined.
5. Step 5
   Whip cold heavy cream and 1 tbsp white sugar until stiff peaks form. Gently fold into the pumpkin cream cheese mixture.
6. Step 6
   Drop rounded scoops of cookie dough onto a baking sheet lined with parchment paper. Bake at 375°F (190°C) for 10-12 minutes, or until edges are lightly golden.
7. Step 7
   Allow cookies to cool completely before frosting generously with the pumpkin cream cheese frosting.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.