If fall had a signature cookie, the Crumbl Pumpkin Pie Cookie would wear the crown proudly. These soft, warmly spiced cookies capture everything we love about autumn: cozy spices, silky pumpkin filling, buttery cookie edges, and a nostalgic, bakery-style finish that instantly transports you into the heart of the season. Whether you’re obsessed with Crumbl’s rotating menu or simply looking for the perfect Thanksgiving dessert, these homemade Crumbl Pumpkin Pie Cookies are guaranteed to become a repeat favorite in your kitchen.

This recipe replicates the iconic treat from the famous cookie bakery — but better. Why? Because homemade means fresher flavors, richer pumpkin spice aromas, and customizable sweetness so you can make them exactly how you like them. With a velvety pumpkin-pie-inspired topping piped into a soft cinnamon-spiced cookie base, every bite blends creamy, tender, and warm flavors effortlessly.

Today, you’ll learn how to make these cookies completely from scratch, with straightforward steps, detailed tips, flavor variations, and make-ahead options. By the end of this guide, you’ll be baking these Crumbl Pumpkin Pie Cookies with confidence — and probably craving them long before the next batch hits the oven.

Let’s dive in!

Why You’ll Love These Crumbl Pumpkin Pie Cookies

There are dozens of pumpkin cookie recipes out there, but this one stands apart. Here’s why:

1. Bakery-Perfect Texture

These cookies bake soft, thick, and cakey with a melt-in-your-mouth crumb. They hold their shape beautifully while remaining irresistibly tender.

2. Real Pumpkin Flavor

Using real pumpkin puree — not artificial flavors — ensures the filling tastes like a spoonful of classic pumpkin pie.

3. Warm, Cozy Fall Spices

Cinnamon, nutmeg, cloves, and brown sugar bring instant autumn nostalgia into every bite.

4. Crowd-Approved for Any Occasion

Bring these to:

• Thanksgiving dessert tables
• Halloween parties
• Office fall events
• Friendsgiving gatherings
• Cozy nights in with warm drinks

They fit every fall moment.

5. Easy to Make — No Special Equipment Needed

A mixer helps, but you can make these by hand, too.

What Makes These Cookies “Crumbl Style”?

Crumbl is known for their:

• oversized, thick cookies
• signature toppings
• ultra-soft centers
• fun seasonal themes

These Crumbl Pumpkin Pie Cookies follow that path with:

• thick cookie bases
• creamy pumpkin filling
• pie-style piping
• perfectly spiced profiles

This recipe includes all the right textures, even without using heavy dough thickeners found in bakery formulas. Instead, we use a blend of flour, apple cider, brown sugar, and butter for a soft cookie that doesn’t dry out.

Ingredients for Crumbl Pumpkin Pie Cookies

Below is the complete ingredient list (matches the JSON recipe you requested). Each one plays its own role in achieving the perfect Crumbl-style fall cookie.

Cookie Batter

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp cloves (optional, for deeper spice)
• ½ cup unsalted butter, softened
• ¾ cup packed brown sugar
• 1 large egg
• 1 tsp vanilla extract
• ¾ cup apple cider

Pumpkin Pie–Inspired Filling

• ½ cup unsalted butter, softened
• 1 ½ cups powdered sugar
• 1 tsp vanilla extract
• 2–3 tbsp cream or milk

The filling is intentionally silky, like the top of a pumpkin pie but lighter and pipeable.

Instructions: How to Make Crumbl Pumpkin Pie Cookies

Follow these steps and you’ll create bakery-level cookies with ease.

1. Preheat the Oven

Preheat oven to 350°F (175°C) and line your baking sheets with parchment paper to prevent sticking.

2. Mix Dry Ingredients

In a medium bowl, whisk together:

• flour
• baking powder
• baking soda
• salt
• cinnamon
• nutmeg
• cloves

This ensures even distribution of spices and leavening.

3. Cream Butter & Sugar

In another bowl, beat softened butter and brown sugar until light and fluffy.
This step is essential — it traps air in the dough, giving your cookies their soft rise.

4. Add Egg and Vanilla

Mix in the egg and vanilla extract until smooth and fully incorporated.

5. Combine Wet and Dry Ingredients

Slowly add the dry mixture to the wet mixture, alternating with the apple cider.
The dough will become soft and spoonable, almost cake-like.

6. Scoop the Dough

Use a cookie scoop to drop dough onto your prepared baking sheet.
Leave 2 inches between cookies to prevent spreading into each other.

7. Flatten Slightly

Gently press each scoop to create a shallow round cookie base. It helps the filling sit beautifully later.

8. Bake

Bake for 12–15 minutes, or until cookies are firm around the edges and lightly golden.

9. Cool Thoroughly

Transfer cookies to a wire rack and let them cool completely — the filling will melt if added too early.

10. Make the Filling

Beat softened butter with powdered sugar and vanilla until smooth. Add cream until the texture becomes fluffy and pipeable.

11. Assemble

Pipe the filling onto each cookie in a spiral — like miniature pumpkin pies.

12. Serve or Store

Eat immediately or store in an airtight container for 3–4 days.

Tips for Perfect Crumbl Pumpkin Pie Cookies

Use Fresh Spices

Old spices lose power. Fresh cinnamon and nutmeg elevate flavor dramatically.

Chill the Dough for Thicker Cookies

Optional, but chilling for 20–30 minutes helps cookies hold extra height.

Use High-Quality Butter

European-style or high-fat butter gives richer flavor and a smoother filling.

Pipe Creatively

Try:

• pumpkin pie–style spiral
• a clean round dollop
• star tip swirls

Variations & Creative Twists

Maple Pumpkin Pie Cookies

Add 1 tbsp pure maple syrup to the filling.

Graham Cracker Crumble

Sprinkle crushed graham crackers over the frosting for a true pie vibe.

Salted Caramel Pumpkin Cookies

Drizzle caramel over the piped filling.

Pumpkin Spice Latte Cookies

Add 1 tsp instant espresso powder to the cookie batter.

Serving Suggestions

These cookies pair wonderfully with:

• hot apple cider
• chai tea
• pumpkin spice lattes
• whipped cream toppings
• a sprinkle of cinnamon sugar

They also photograph beautifully, making them ideal for holiday dessert tables, bake sales, or festive brunch buffets.

Make-Ahead & Storage

• Dough: Store for 2 days refrigerated or 1 month frozen.
• Baked Cookies: Keep up to 4 days airtight.
• Frosted Cookies: Refrigerate for best texture.
• Filling: Stores 1 week in fridge.

Crumbl Pumpkin Pie Cookies

Soft, warmly spiced Crumbl-style pumpkin cookies topped with a silky pumpkin-pie-inspired filling.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 12 cookies

Course: Dessert, Snack

Cuisine: American, Autumn

Calories: 220

Ingredients

  

Cookie Batter

• 2 cups all-purpose flour
• 1 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt
• 1 tsp cinnamon
• 0.5 tsp nutmeg
• 0.25 tsp cloves optional
• 0.5 cup unsalted butter softened
• 0.75 cup brown sugar packed
• 1 egg large
• 1 tsp vanilla extract
• 0.75 cup apple cider

Filling

• 0.5 cup unsalted butter softened
• 1.5 cups powdered sugar
• 1 tsp vanilla extract
• 2-3 tbsp cream or milk

Equipment

• Mixing bowls
• Baking sheet
• Wire rack
• Hand mixer or stand mixer

Method

 

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In another bowl, cream butter and brown sugar until light and fluffy. Add egg and vanilla extract, mixing well.
4. Gradually mix in dry ingredients, alternating with apple cider, until a soft batter forms.
5. Drop batter onto baking sheets using a scoop, spacing 2 inches apart. Flatten slightly.
6. Bake 12–15 minutes until set and lightly golden. Cool completely on wire racks.
7. Beat softened butter with powdered sugar and vanilla. Add cream to reach desired filling consistency.
8. Sandwich cookies with filling, serve immediately or store in airtight container.

Notes

For extra bakery-style texture, chill the dough 20 minutes before baking.