Deliciously Easy The Best Crumbl Pumpkin Pie Cookies Everyone Will Love

Ever had a powerful craving for The Best Crumbl Pumpkin Pie Cookies you spotted on your phone last night? You know, those dangerously thick ones from that bakery chain. But what if you could bake ’em yourself, way cheaper and honestly even better? I was blown away by how easy it is. This stuff makes your place smell like pure fall happiness. Plus, these cookies stun a crowd just like a batch of best southern tomato pie or a sky-high sour cherry pie. Baking therapy is truly real, y’all.

Why you need to make this recipe!

Let’s talk real life for a sec. Sometimes pumpkin pie feels… fussy? Like all that rolling and worrying about the crust, and then it’s gone in a flash. These Crumbl pumpkin pie cookies take all the best parts and make them handheld. No fork required. Just soft, mega-thick pumpkin spice cookies topped with a silky pie filling and whipped cream. Okay and here’s the big kicker: everyone LOVES them. I took a dozen to my neighbor’s, and poof, vanished. My crazy picky cousin even asked for the “secret.” (Spoiler: it’s canned pumpkin and a little sprinkle of love.)
Besides, don’t you want to start a new fall tradition that isn’t pumpkin bread for once?
I really mean it – the flavor is five-star-restaurant level, but it takes less than half an hour. Why NOT?!

“I tried this recipe for our friendsgiving and it was the only dessert everyone fought over. That filling is a dream!” – Taylor M.

Tip	Details
Perfect Storage	Store cookies in an airtight container for up to 3 days at room temperature, or up to a week in the fridge.
Freezing Tips	Freeze undecorated cookies for up to 2 months. Add toppings after thawing for best results.
Serving Suggestions	Pair with chai latte, add salted caramel, or make mini versions for parties.
Pumpkin Selection	Use pure pumpkin puree, not pie filling, for authentic flavor.
Gluten-Free Option	Most gluten-free flour mixes work well; just adjust baking time accordingly.

How to make these Crumbl pumpkin pie cookies

Okay, real talk? Don’t overthink it. You’ll start with the cookie base. It’s kinda like snickerdoodles, but with pumpkin and warm spices. Just cream butter and sugar, throw in pumpkin, then your dry stuff. I use a giant cookie scoop (ice cream scoop—works), but any scoop is fine. Bake them till just set so they stay soft.
While those cool, mix up your pumpkin pie filling – it’s just a few pantry staples. Plop a spoonful right in the middle of each cookie, like a little pie-in-a-cookie. (Your fingers WILL get a bit sticky. Don’t panic.)
Finish with whipped topping, maybe a mini pie crust leaf if you’re feeling ambitious. That’s honestly it. Once you make these, you’ll feel like a walking taco bar: all your favorite stuff in a new package.
Promise, you’ll wanna eat two. Or four. Oops.

Ingredients for this Pumpkin pie cookie recipe

For the cookie base:

• 1/2 cup soft butter
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/3 cup real pumpkin puree (not pumpkin pie filling)
• 1 large egg yolk
• 1 teaspoon vanilla
• 1 and 3/4 cups all-purpose flour
• 3/4 tsp baking soda
• Pinch salt
• 2 teaspoons pumpkin pie spice

For the pumpkin pie topping:

• 1/2 cup pumpkin puree
• 1/3 cup brown sugar
• 1 tablespoon cornstarch
• 1/4 cup heavy cream
• 1/2 teaspoon cinnamon

For topping:

• Whipped cream (store bought or homemade)

If I’m feeling fancy, I dust a little more pumpkin pie spice on top. If you want to get wild, try adding a tiny scoop of vanilla ice cream. Game changer.

How to store these pumpkin pie cookies?

These stay soft and good for about 3 days on the counter, if you toss them in an airtight container. Fridge? Yeah, they’ll last up to a week, but definitely bring them to room temp before serving for max flavor. The topping holds up, too – doesn’t go weird or soggy, which is kind of magic. For parties, I make them a day early, chill, then add the whipped cream last second. Less mess, more wow.

Can I freeze Crumbl pumpkin pie cookies?

Heck yes, freezer friends. You can freeze the cookies (undecorated) for up to two months. I stack them with parchment in between in a zip-bag or freezer box. Defrost at room temp, top them with pumpkin filling and whipped cream close to serving. If you try to freeze with the filling on, things might get a little funky in texture – that’s the honest truth. If you’re prepping ahead for Thanksgiving (or just want a single treat for a Friday night Netflix binge), it makes life SO simple.

Serving Suggestions

• Add a drizzle of salted caramel or maple syrup on top for extra autumn drama.
• Make them mini-size for parties. Pop them right on a dessert board (add bite-sized blueberry muffins too!)
• Pair up with a cup of chai latte or strong coffee for breakfast – who’s judging?
• Got a Halloween bash? Put edible eyeballs on top for a spooky treat!

Common Questions

Do I have to chill the dough?
Nope. Mix it, bake it, done. Life’s complicated enough, right?

Can I use pumpkin pie mix instead of pure pumpkin?
I wouldn’t. The finished cookies get a weirdly artificial flavor. Stick with the plain stuff.

Is it okay to double the recipe?
Totally, and you probably should. These vanish so fast, you’ll regret a single batch.

Can I make them with gluten-free flour?
Yes, most cup-for-cup blends work. Just watch bake time, things brown a touch quicker.

Anywhere I can find more pumpkin desserts like this?
Absolutely! Check out these soft and chewy pumpkin cookies or maybe even get inspired by pumpkin s’mores cookies.

Bake Like You Mean It: Cozy Cookies, Cozy Days

Here’s the real scoop. The Best Crumbl Pumpkin Pie Cookies basically fix any gloomy day – or take a holiday shindig to new heights. Messy, magical, and gone in a blink. Even if you’re kind of a disaster in the kitchen, you can pull this off. Try once, then tinker… maybe even riff with some sweet creamy pumpkin pie brulee inspiration. You never know. Now’s your moment to jump in – fall is short!

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