Creating a batch of Crumbl Pumpkin Pie Cookies Copycat is one of the most delightful ways to bring the flavors of the season into your kitchen. These soft, tender cookies hold a creamy pumpkin pie filling that tastes like a cozy slice of pie layered onto a buttery cookie base. This recipe captures the warmth of pumpkin spice, the richness of whipped pumpkin mousse, and the comforting texture Crumbl fans love—perfect for fall baking, entertaining, or sharing with family and friends.
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Why You’ll Love This Crumbl Pumpkin Pie Cookies Copycat
If you enjoy pumpkin pie, silky pumpkin filling, or soft bakery-style cookies, this dessert will instantly become a favorite. The cookie base is rich and tender, while the filling is light and airy thanks to whipped cream folded into pumpkin and cream cheese. Each bite delivers sweetness balanced with warm spice and a pleasing contrast between the cookie and the fluffy topping.
You’ll appreciate this recipe because:
- It delivers bakery-quality results at home with simple steps.
- The cookies bake quickly and cool fast, making them ideal for gatherings.
- The flavor is festive without being overly sweet.
- You can pipe the filling generously for a visually appealing finish.
- They store well and hold their shape beautifully.
Ingredients for Crumbl Pumpkin Pie Cookies Copycat
Cookie Base
- 1 stick butter, softened
- 1/3 cup oil (vegetable or canola)
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1 egg, at room temperature
- 1 tsp vanilla extract
- 2 1/3 cups 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 cold heavy cream
- 1 tbsp granulated sugar
- 1 tsp vanilla extract
Crumbl Pumpkin Pie Cookies Copycat: A Simple and Wonderful Treat
- Total Time: 29 minutes
- Yield: 9 cookies
Description
Soft, tender cookies filled with a creamy pumpkin pie mousse—these Crumbl Pumpkin Pie Cookies Copycat taste like a cozy slice of pumpkin pie layered onto a buttery cookie base.
Ingredients
- 1 stick butter, softened
- 1/3 cup oil
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1 egg, room temperature
- 1 tsp vanilla extract
- 2 1/3 cups 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 tsp pumpkin pie spice
- Orange gel food coloring (optional)
- 2/3 cup cold heavy cream
- 1 tbsp granulated sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Cream together butter, oil, granulated sugar, and powdered sugar, then mix in the egg and vanilla.
- Add flour, salt, and baking powder, mixing until a dough forms. Scoop 9 cookies, place on the baking sheet, and flatten slightly.
- Press the center of each cookie using a 1/4 cup measuring cup to form a well.
- Bake 8–9 minutes until edges are set. Cool completely.
- Beat cream cheese and brown sugar until smooth, then mix in pumpkin puree, pumpkin pie spice, and optional food coloring.
- Whip heavy cream, granulated sugar, and vanilla to stiff peaks.
- Fold whipped cream into the pumpkin mixture, transfer to a piping bag, and pipe into cooled cookies.
- Tap cookies gently to settle filling and top with whipped cream or pumpkin spice.
Notes
Chill the bowl before whipping cream. Do not overbake—cookies should stay soft.
- Prep Time: 20 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredient Notes (Substitutions & Healthy Swaps)
Butter & Oil
The combination of butter and oil creates a tender cookie that stays soft after cooling. You may use avocado oil or light olive oil as alternatives if you prefer.
Sugar
Brown sugar in the filling deepens the flavor. If you want a lighter option, you can use coconut sugar in both the cookie and the filling.
Pumpkin Puree
Make sure to use plain pumpkin puree, not pumpkin pie filling. Homemade pumpkin puree works too but make sure it’s not overly watery.
Pumpkin Pie Spice
If you don’t have a blend on hand, combine cinnamon, nutmeg, ginger, and a touch of clove.
Cream Cheese
Low-fat cream cheese works, though the filling may be slightly less rich in flavor.
Heavy Cream
This helps the filling stay fluffy. A dairy-free whipping cream alternative will also work for a vegan variation.
Step-by-Step Instructions
Step 1 – Prepare the Cookies
Preheat your oven to 350°F and line a baking sheet with parchment paper. In a large bowl or stand mixer, cream together butter, oil, granulated sugar, and powdered sugar until they come together. Add the egg and vanilla extract and mix until well combined.
Step 2 – Add the Dry Ingredients
Add the flour, salt, and baking powder to the mixture and stir until a dough forms. Use a large cookie scoop to form nine equal cookie balls. Place them evenly spaced on the baking sheet. Lightly flatten each cookie to about 1 inch thick.
Step 3 – Create Indentations
Using a 1/4 cup measuring cup, firmly press into the center of each cookie to form a well for the pumpkin pie filling. This helps the cookies hold their filling without spreading.
Step 4 – Bake
Bake the cookies for 8–9 minutes until the edges are set. They should be soft without browning too much. Allow the cookies to cool on the baking sheet.
Step 5 – Make the Pumpkin Pie Filling
In a medium bowl, cream together the cream cheese and brown sugar until smooth. Add the pumpkin puree and pumpkin pie spice. Stir in a little orange gel food coloring if desired.
Step 6 – Make the Whipped Cream
In a separate bowl, whip the cold heavy cream with granulated sugar and vanilla until stiff peaks form. This keeps the filling light and airy.
Step 7 – Fold and Pipe
Fold the whipped cream into the pumpkin mixture until fully combined. Transfer the filling to a piping bag fitted with a large round or star tip. Pipe a generous swirl of filling into each cooled cookie.
Step 8 – Finish and Enjoy
Gently tap the cookies on the counter to help the filling settle evenly. Top with a dollop of whipped cream or a sprinkle of pumpkin spice, then serve.
Pro Tips for Success
- Make sure the cream cheese is fully softened for a smooth filling.
- Chill the mixing bowl before whipping cream to help it reach stiff peaks faster.
- Avoid overbaking—the cookies should stay soft and tender.
- Pipe the filling only after the cookies have cooled completely.
- For an extra decorative touch, add a small swirl of whipped cream or a dusting of cinnamon.
Flavor Variations
- Maple Pumpkin: Add a teaspoon of pure maple syrup to the filling.
- Brown Butter Base: Use brown butter in place of regular butter for deeper flavor.
- Nutty Topping: Sprinkle chopped pecans or walnuts on top of the filling.
- Chocolate Swirl: Add a light drizzle of melted white chocolate across the finished cookies.
- Gingerbread Twist: Add a pinch of ginger and molasses to the cookie dough for a warm winter feel.
Serving Suggestions
These cookies are beautiful on a fall dessert board, at Thanksgiving gatherings, or paired with warm drinks like chai, hot chocolate, or coffee. Serve them chilled for a firmer filling or at room temperature for a softer, creamier finish.
Storage and Freezing Instructions
- Refrigerator: Store assembled cookies in an airtight container for up to 4 days.
- Freezing Cookies (Without Filling): Freeze the cookie bases for up to 2 months. Thaw and fill when ready.
- Freezing Filling: Not recommended due to the whipped cream—it may separate when thawed.
- Make Ahead Tip: Bake cookies the day before and prepare filling the day you plan to serve.
Nutrition Facts (Per Serving)
Approximate values; will vary based on portion size.
| Nutrient | Amount |
|---|---|
| Calories | 270 |
| Protein | 3 g |
| Carbs | 30 g |
| Fat | 16 g |
| Fiber | 1 g |
| Sodium | 90 mg |
FAQ About Crumbl Pumpkin Pie Cookies Copycat
Can I make the filling without heavy cream?
Yes, you can use a dairy-free whipped topping or canned coconut cream whipped to stiff peaks. Keep the filling chilled to help it hold its shape.
How do I keep the cookies from spreading too much?
Make sure your butter isn’t melted and measure the flour accurately. The dough should be thick and easy to scoop. Chilling the dough for 15 minutes can also help.
Do these cookies need to be refrigerated?
Because the filling contains cream cheese and whipped cream, they should be stored in the refrigerator. Serve slightly chilled for the best texture.
Can I make smaller cookies?
Yes, simply reduce the scoop size and bake for 1–2 minutes less. You can pipe a smaller amount of filling to match the new size.
Why is my whipped cream not stiffening?
The cream may not be cold enough or the bowl may be warm. Use heavy cream with at least 36% fat and chill equipment before whipping.
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Final Thoughts
These Crumbl Pumpkin Pie Cookies bring together everything people love about fall desserts—warm spice, creamy pumpkin filling, and a soft cookie base. They’re simple to prepare, wonderful to serve, and memorable enough to become a seasonal favorite. Whether you’re baking for a holiday party or a cozy weekend treat, this recipe always impresses.
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