Heavenly Crumbl Pumpkin Pie Cookies Soft Inside Fast Recipe

There’s nothing like the smell of pumpkin spice filling the kitchen on a crisp fall morning—except maybe biting into one of these Crumbl Pumpkin Pie Cookies. Soft, chewy, and stuffed with a dreamy cream cheese filling, they’re like little handheld slices of pie, but better. I still remember the first time I tried them at a friend’s house last autumn. One bite, and I was hooked—now they’re my go-to treat for cozy weekends, Thanksgiving potlucks, or just when I need a sweet pick-me-up. Trust me, these cookies are fall magic in every bite.

Table of contents:

Why You’ll Love These Crumbl Pumpkin Pie Cookies

These cookies aren’t just delicious—they’re downright irresistible. Here’s why they’ll become your new fall obsession:

• Pumpkin spice perfection: Warm cinnamon, nutmeg, and cloves blend with real pumpkin for that cozy autumn flavor you crave.
• So easy anyone can make them: No fancy techniques here—just simple mixing and baking (even my niece nailed these on her first try!).
• Crowd-pleasing magic: The creamy frosting center makes these disappear at parties faster than you can say “pumpkin spice latte.”
• Better than store-bought: Fresh-from-the-oven softness beats anything in a plastic package—plus you get that amazing homemade cookie aroma.

Honestly? I make a double batch every time because these cookies never last more than a day in my house!

Ingredients for Crumbl Pumpkin Pie Cookies

Gather these simple ingredients to create pumpkin spice magic in your kitchen:

• Dry Ingredients:
  • 2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon pumpkin pie spice (or make your own blend!)
• Wet Ingredients:
  • 1/2 cup unsalted butter, softened but still cool
  • 3/4 cup packed dark brown sugar
  • 1/4 cup granulated white sugar
  • 1/2 cup pure pumpkin puree (not pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
• For the Frosting:
  • 1/2 cup cream cheese frosting (homemade or store-bought)

Ingredient Notes & Substitutions

The pumpkin puree makes all the difference here—always grab the plain canned pumpkin, not the pre-spiced pie filling. If you’re feeling ambitious, roast and puree your own sugar pumpkin!

No brown sugar? Substitute with 3/4 cup white sugar plus 1 tablespoon molasses. For a dairy-free version, coconut oil works beautifully instead of butter (just chill the dough before baking). The cream cheese frosting can be swapped with whipped coconut cream for a lighter touch.

My secret? I often add a tablespoon of maple syrup to the wet ingredients—it gives the cookies this incredible depth of flavor that makes people ask, “What’s your secret ingredient?”

How to Make Crumbl Pumpkin Pie Cookies

Ready to fill your kitchen with the cozy scent of pumpkin spice? Here’s exactly how I make these irresistible cookies—follow these steps and you’ll have perfect results every time!

1. Preheat and prep: Crank your oven to 350°F (175°C) and line baking sheets with parchment paper. Trust me, this prevents sticking better than greasing the pan.
2. Whisk dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside—we’ll come back to these.
3. Cream butter and sugars: Using a hand mixer (or strong arms and a wooden spoon), beat softened butter with brown and white sugars until fluffy and pale—about 2 minutes. This creates air pockets for the perfect texture.
4. Add wet ingredients: Mix in pumpkin puree, egg, and vanilla until just combined. The batter will look a bit wet—that’s normal!
5. Combine everything: Gradually add dry ingredients to wet, mixing until no flour streaks remain. Don’t overmix or your cookies will be tough.
6. Scoop and bake: Drop tablespoon-sized dough balls 2 inches apart on baking sheets. Bake 10-12 minutes until edges are set but centers still look slightly underdone.
7. Cool and frost: Let cookies cool completely before piping or spreading cream cheese frosting in the center of each one. The wait is torture, but warm frosting melts everywhere!

The first time I made these, I burned a batch by ignoring the “slightly underdone” rule—learn from my mistake! The cookies keep baking as they cool, giving you that dreamy soft center.

Tips for Perfect Cookies

Chill that dough! If you’ve got time, refrigerate the dough for 30 minutes before baking—this prevents spreading and gives thicker cookies. Watch like a hawk after 10 minutes—overbaking kills the chewiness. And rotate pans halfway if your oven heats unevenly like mine. Pro tip: Use a cookie scoop for uniform size—no more “why is that one cookie twice as big?” disasters!

Storage & Serving Suggestions

These cookies disappear fast in my house, but if by some miracle you have leftovers, here’s how to keep them fresh: Store them in an airtight container at room temperature for up to 3 days—any longer and the frosting starts to weep (learned that the hard way!). For the ultimate experience, warm them for 10 seconds in the microwave before serving. They’re heavenly with a cold glass of milk or a steaming mug of chai tea. My favorite way? Crumble them over vanilla ice cream for an instant pumpkin pie sundae!

FAQ About Crumbl Pumpkin Pie Cookies

Got questions? I’ve got answers! Here are the most common things people ask me about these pumpkin pie cookies:

Can I freeze these cookies?
Absolutely! Freeze unfrosted baked cookies for up to 2 months in an airtight container. Thaw at room temperature, then frost before serving. The dough balls also freeze beautifully—just add 1-2 minutes to the bake time straight from the freezer.

How do I make them gluten-free?
Swap the all-purpose flour 1:1 with a gluten-free blend (I like King Arthur’s). Add 1/4 teaspoon xanthan gum if your mix doesn’t include it. The texture might be slightly more delicate, but the flavor’s just as amazing!

Why did my cookies spread too much?
Usually means your butter was too soft or the dough needed chilling. Next time, refrigerate the dough for 30 minutes before baking—cold dough holds its shape better. Also, check your baking soda isn’t expired!

Can I use fresh pumpkin instead of canned?
Of course! Roast and puree sugar pumpkin (not carving pumpkins) until smooth. Just make sure it’s as thick as canned—drain excess liquid in a cheesecloth if needed. About 1 small pumpkin yields enough for this recipe.

Nutritional Information

Just so you know, these indulgent Crumbl Pumpkin Pie Cookies are definitely a treat—each one packs about 150 calories with that irresistible cream cheese frosting. Nutritional values are estimates and will vary based on your specific ingredients and portion sizes. While they’re not exactly health food, everything in moderation, right? That’s my philosophy when these pumpkin spice beauties come out of the oven!

Share Your Experience

I’d love to hear how your Crumbl Pumpkin Pie Cookies turned out! Did you add any special twists? Share your baking adventures below—nothing makes me happier than hearing about your pumpkin spice successes (or even the funny kitchen mishaps—we’ve all been there!). You can also find more delicious recipes on Pinterest.

Print