Picture this: all the warm, spiced comfort of your grandmother’s pumpkin pie, transformed into a soft, chewy cookie that’s impossible to resist. These Crumbl-style pumpkin pie cookies bring together the best of both worlds – the nostalgic flavors of fall and the convenience of a handheld treat that’ll have everyone asking for the recipe.
When I first tried recreating these Crumbl pumpkin pie cookies at home, I was amazed at how that perfect balance of pumpkin, warm spices, and cream cheese frosting could transport me straight to autumn bliss. The fragrant aroma filling my kitchen was absolutely divine, and the first bite? Pure magic.
Table of Contents
Key Takeaways
- Easy to make – No complicated techniques required, just simple mixing and baking
- Authentic pumpkin pie flavor – Real pumpkin puree and warm spices create that classic taste
- Bakery-style results – Thick, soft cookies with the perfect chewy texture
- Crowd-pleaser – Perfect for fall gatherings, bake sales, or cozy nights at home
- Customizable – Easy to adapt with different spices or frosting variations
Why You’ll Love These Pumpkin Pie Cookies
- Effortlessly delicious – These come together in under an hour with ingredients you likely have on hand
- Perfect fall flavor combo – Warm cinnamon, nutmeg, and ginger pair beautifully with rich pumpkin
- Incredibly versatile – Enjoy them plain, with cream cheese frosting, or even as ice cream sandwiches
- Ideal for any occasion – Whether it’s a Halloween party, Thanksgiving dessert, or just because you’re craving something cozy
Ingredient Highlights & Notes
The magic of these cookies lies in using real pumpkin puree (not pumpkin pie filling!) and the perfect blend of warm spices. I love how the cream cheese adds tanginess while keeping the cookies incredibly soft. You can absolutely play around with the spice ratios – if you’re a cinnamon lover like me, feel free to add a little extra!
For the Cookies:
- 2¼ cups all-purpose flour (sift for extra tenderness)
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg (freshly grated is amazing if you have it)
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- 1 cup unsalted butter, softened (European-style butter adds richness)
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed (dark brown for deeper flavor)
- 1 large egg
- 1 tsp vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling!)
- 4 oz cream cheese, softened
For the Cream Cheese Frosting (Optional):
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of cinnamon
Equipment & Tools
- Stand mixer or hand mixer (makes creaming so much easier)
- Large mixing bowls
- Cookie scoop or spoon (2-tablespoon size for bakery-style cookies)
- Baking sheets (line with parchment paper)
- Wire cooling racks
- Offset spatula (for frosting, if using)
Instructions & Method
1. Prep your workspace (10 minutes)
Preheat oven to 350°F. Line your baking sheets with parchment paper – this prevents sticking and makes cleanup a breeze. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. The aroma of those spices mixing together is absolutely heavenly!
2. Cream the butter and sugars (3-4 minutes)
In your stand mixer bowl, cream the softened butter with both sugars until light and fluffy. This step is crucial for that perfect cookie texture – don’t rush it! The mixture should look pale and airy.
3. Add wet ingredients (2 minutes)
Beat in the egg, vanilla, pumpkin puree, and softened cream cheese until well combined. The cream cheese might create a few lumps initially, but keep mixing until smooth. The batter will look gorgeously orange and smell like fall!
4. Combine wet and dry ingredients (1-2 minutes)
Gradually add your flour mixture to the wet ingredients, mixing on low speed until just combined. Don’t overmix – you want tender cookies, not tough ones. The dough will be soft and slightly sticky.
5. Scoop and bake (12-15 minutes)
Using a cookie scoop or spoon, drop generous 2-tablespoon portions onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 12-15 minutes, until the edges are set but centers still look slightly underdone. They’ll continue cooking on the hot pan!
6. Cool completely (30 minutes)
Let cookies cool on the baking sheet for 5 minutes, then transfer to wire racks. This cooling step is essential if you’re planning to frost them – warm cookies will melt your beautiful frosting!
7. Make frosting and decorate (10 minutes)
If using frosting, beat cream cheese and butter until fluffy, then gradually add powdered sugar, vanilla, and cinnamon. Spread or pipe onto completely cooled cookies. The contrast of tangy frosting with spiced cookies is absolutely divine!
Tips, Variations & Substitutions
For extra soft cookies: Slightly underbake them – they’ll look a bit pale but will be perfectly chewy once cooled.
Gluten-free option: Substitute with a 1:1 gluten-free flour blend. I’ve had great success with this swap!
Dairy-free version: Use vegan butter and dairy-free cream cheese. The texture stays surprisingly similar.
Spice variations: Love chai flavors? Add a pinch of cardamom and black pepper. For a Mexican-inspired twist, try a touch of cayenne and extra cinnamon.
Mix-in ideas: Fold in white chocolate chips, chopped pecans, or even mini marshmallows for a fun twist.
Troubleshooting flat cookies: Your butter might have been too warm, or you may need to chill the dough for 30 minutes before baking.
Just like my winter wonderland chocolate chip cookies, these benefit from using room temperature ingredients for the best texture.
Serving Suggestions
These cookies are absolutely perfect with a steaming mug of spiced cider or your favorite fall latte. I love serving them at autumn gatherings alongside other seasonal treats like my gingerbread crinkle cookies or pumpkin cake with cinnamon cream cheese.
For an extra special dessert, try making ice cream sandwiches using vanilla bean or cinnamon ice cream – pure autumn bliss! They’re also wonderful crumbled over vanilla yogurt for a cozy breakfast treat.
Storage, Make-Ahead & Reheating
Room temperature: Store in an airtight container for up to 5 days. Layer between parchment paper if frosted.
Refrigerator: Frosted cookies keep beautifully for up to 1 week in the fridge. Let them come to room temperature before serving for the best flavor.
Freezer: Unfrosted cookies freeze wonderfully for up to 3 months. Wrap individually or store in freezer bags with parchment between layers.
Make-ahead tips: You can prepare the cookie dough up to 2 days ahead and refrigerate it. The flavors actually develop and deepen! You can also freeze scooped dough balls and bake directly from frozen (add 1-2 extra minutes).
Reheating: Pop room temperature cookies in a 300°F oven for 2-3 minutes to restore that fresh-baked warmth and softness.
Nutrition Information
Per cookie (without frosting):
- Calories: Approximately 185
- Carbohydrates: 28g
- Fat: 7g
- Protein: 3g
- Fiber: 1g
These cookies contain real pumpkin, which provides vitamin A and fiber. While they’re definitely a treat, the pumpkin adds some nutritional value compared to regular sugar cookies!
Frequently Asked Questions
Q: Can I use pumpkin pie filling instead of pumpkin puree?
A: I’d stick with plain pumpkin puree! Pumpkin pie filling already contains spices and sweeteners that could throw off the cookie’s balance. Plain puree gives you complete control over the flavors.
Q: Why are my cookies spreading too much?
A: This usually happens when the butter is too warm or the dough is too soft. Try chilling your dough for 30 minutes before baking, and make sure your butter is softened but not melted.
Q: Can I make these without cream cheese in the dough?
A: Absolutely! The cream cheese adds extra softness and tang, but you can substitute with an equal amount of sour cream or even omit it entirely and add an extra 2 tablespoons of pumpkin puree.
Q: How do I know when they’re perfectly baked?
A: Look for edges that are set and lightly golden, while the centers still appear slightly underbaked. They’ll continue cooking on the hot pan and will be perfectly soft and chewy.
Q: Can I double this recipe?
A: Definitely! This recipe doubles beautifully. Just make sure you have enough mixing bowl space and baking sheets ready to go.
For more delicious cookie recipes, check out my red velvet crinkle cookies – they’re another crowd favorite!
Conclusion on Crumbl pumpkin pie cookies
These Crumbl pumpkin pie cookies truly capture everything magical about fall baking. The combination of warm spices, real pumpkin, and that incredibly soft texture creates a cookie that’s both nostalgic and irresistibly modern. Whether you’re baking for a special occasion or just want to fill your home with the most amazing autumn aromas, this recipe delivers every single time.
The best part? They’re surprisingly simple to make, yet impressive enough to wow any crowd. I love how versatile they are – delicious on their own, absolutely divine with cream cheese frosting, or even crumbled into a bowl of vanilla ice cream for an impromptu dessert.
Ready to start baking? Gather your ingredients, preheat that oven, and get ready to create some seriously delicious fall memories. Don’t forget to take a moment to enjoy that incredible aroma filling your kitchen – it’s almost as good as the cookies themselves!
For more seasonal inspiration and cozy recipes, visit Martha Blogger where you’ll find plenty of ideas to make your kitchen the heart of every gathering.