Best Copycat Crumbl Pumpkin Pie Cookie Recipe
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Make thick, chewy, bakery style cookies at home with this Crumbl pumpkin pie cookie recipe topped with a creamy pumpkin filling.
If you’ve ever had Crumbl cookies, you know just how irresistible they are.
They’re soft, thick, and loaded with flavor.
But let’s be honest…they can also be pretty pricey for something made with basic ingredients like flour, sugar, and eggs.
That got me thinking, why not try making these delicious cookies right in my own kitchen?
After a few batches, I landed on a Crumbl-inspired pumpkin pie cookie recipe that tastes just like the original, but is much easier on the wallet.
These cookies are soft, chewy, and topped with a light, whipped pumpkin filling that’s perfectly spiced.
Think pumpkin pie, in cookie form.
Ready to enjoy without having to cut a whole slice of pie.
You know I love anything that makes my life a little easier!
So grab a mixing bowl, preheat the oven, and I’ll show you how easy it is to make this pumpkin pie cookie recipe.
I’m pretty sure your family will enjoy them just as much as mine.
Why You’ll Love This Recipe
The Simple Ingredients You’ll Need
These are the ingredients you’ll need to grab to make these pumpkin pie cookies…
Cookies:
Pumpkin Pie Filling:
tools you’ll need
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I’m Heidi, the heart and hands behind Eleanor Rose Home.
I’ll show you that your home can become a place of warmth, comfort, and style with practical tips, creative ideas, and my own journey to help you create a space that feels like you…welcoming, personal, and full of charm.
How to Make Crumbl Copycat Pumpkin Cookies
Here’s the easy step by step instructions on how to make soft, spiced pumpkin pie cookies at home…
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Step One: Preheat Oven and Prep Baking Sheet
Preheat your oven to 350 degrees. Line a baking sheet with parchment paper and set it aside.
Step Two: Make the Cookie Base
In a large mixing bowl with a hand mixer (or stand mixer), cream together the softened butter, oil, white sugar, and powdered sugar until you have a smooth and fluffy texture.
Step Three: Add the Wet Ingredients
Mix in the egg and vanilla extract until everything is fully combined.
Step Four: Add the Dry Ingredients
Stir in the flour, salt, and baking powder until the dough just comes together making sure you don’t overmix.
Step Five: Form the Cookies
Using a large cookie scoop, portion out 9 equal cookie dough balls onto your prepared baking sheet. Gently flatten each ball to about 1-inch thick. Then, using the back of a spoon, press down in the center to make a little well for the pumpkin filling.
Step Six: Bake the Cookies
Bake for 8–9 minutes in a preheated oven, until the edges golden brown. Let the cookies cool on the cookie sheet while you prepare the filling.
Step Seven: Make the Pumpkin Pie Filling
In a medium bowl, beat the cream cheese and brown sugar until smooth. Mix in the pumpkin puree, pumpkin spice, and a few drops of orange gel food coloring.
Step Eight: Whip the Cream
In another medium bowl, whip the cold heavy cream with the white sugar and vanilla extract until stiff peaks form (about 2-3 minutes).
Step Nine: Combine the Filling & Whipped Cream
Gently fold the whipped cream into the pumpkin mixture until fully combined. Transfer the mixture to a piping bag fitted with a large round tip.
Step Ten: Fill the Cookies
Pipe a generous dollop of pumpkin filling into the center of each cookie. Pick up each cookie carefully and tap it lightly on the counter to help the filling spread just a little.
Step Eleven: Top and Enjoy
Add an extra swirl of whipped cream on top if you like, then dig in and enjoy your cookies!
Helpful Tips
- Chill the cookie dough in the fridge so that the cookies stay thick and soft while baking.
- When adding the flour, mix just until combined to keep cookies tender.
- Use room temperature eggs so that the dough come together smoothly.
- Cold heavy cream whips best, make sure it reaches stiff peaks before folding into the pumpkin filling.
- A few drops of food coloring adds to the orange pumpkin pie color, but it’s not necessary.
How to Store Leftover Pumpkin Pie Cookies
Because these cookies are filled with whipped cream, they need to be kept in the refrigerator to stay fresh.
Store them in an airtight container for up to three to five days.
I like to let refrigerated cookies sit out at room temperature for about 10–15 minutes before serving so the cookies become extra tender, and the filling creamy.
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If you want to make these ahead of time, you can freeze the cookies before adding the filling.
Once they’ve thawed, pipe on the pumpkin filling and whipped cream.
Frequently Asked Questions
Can I use pumpkin pie filling instead of pumpkin puree?
No. Pumpkin pie filling is already sweetened and spiced, which will throw off the flavor of the cookies. Stick with plain canned pumpkin
for the best results.
Can I make smaller cookies?
You can definitely make a bite-sized cookie. Just reduce the amount of dough you scoop for each cookie and slightly shorten the baking time. You’ll also want to pipe less pumpkin filling on each one so the proportion stays perfect.
Do I have to use orange food coloring?
You don’t. The food coloring is just to make the filling a brighter orange.
What do I do if my pumpkin pie filling is too runny?
If your pumpkin pie filling is too thin, it can be tricky to pipe and hold its shape on the cookies. The easiest way to fix this is to chill it in the fridge for about 30–60 minutes. You can also fold in a tiny bit of powdered sugar or cream cheese to thicken it slightly, which will give it a sturdier texture without changing the flavor.
Did you make this recipe?
Mention us @eleanorrosehome or tag us using #eleanorrosehome so we can see your creations. You can also leave a comment below!
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Crumbl Pumpkin Pie Cookies
Ingredients
Cookies
- 1 stick Salted Butter softened
- 1/3 cup Vegetable Oil
- 1/2 cup Granulated Sugar
- 1/4 cup Powdered Sugar
- 1 Large Egg room temperature
- 1 tsp Vanilla Extract
- 2 1/3 cups All Purpose Flour
- 3/4 tsp Baking Powder
Pumpkin Pie Filling
- 3 oz Cream Cheese softened
- 1/2 cup Brown Sugar
- 5 oz Pumpkin Puree not pumpkin pie filling
- 2/3 cup Cold Heavy Cream
- 1 tbsp White Sugar
- 1 tsp Vanilla Extract
- 2 tsp Pumpkin Pie Spice
- Orange Gel Food Coloring optional
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set it aside.
- In a large mixing bowl (or stand mixer), cream together the butter, oil, granulated sugar, and powdered sugar until smooth and fluffy.
- Mix in the egg and vanilla extract until everything is fully combined.
- Stir in the flour, salt, and baking powder until the dough just comes together.
- Using a large cookie scoop, portion out 9 equal balls of dough onto your prepared baking sheet. Gently flatten each ball to about 1-inch thick. Then, using the back of a spoon, press down in the center to make a little well for the pumpkin filling.
- Bake for 8–9 minutes, until the edges are set. Let the cookies cool on the baking sheet while you prepare the filling.
- In a medium bowl, beat the cream cheese and brown sugar until smooth. Mix in the pumpkin puree, pumpkin pie spice, and a few drops of orange gel food coloring.
- In another medium bowl, whip the cold heavy cream with the white sugar and vanilla extract until stiff peaks form.
- Gently fold the whipped cream into the pumpkin mixture until fully combined. Transfer the mixture to a piping bag fitted with a large tip.
- Pipe a generous dollop of pumpkin filling into the center of each cookie. Pick up each cookie carefully and tap it lightly on the counter to help the filling spread just a little.
- Add an extra swirl of whipped cream on top.
Notes
- Chill the cookie dough in the fridge so that the cookies stay thick and soft while baking.
- When adding the flour, mix just until combined to keep cookies tender.
- Use room temperature eggs so that the dough come together smoothly.
- Cold heavy cream whips best, make sure it reaches stiff peaks before folding into the pumpkin filling.
- A few drops of food coloring adds to the orange pumpkin pie color, but it’s not necessary.
Nutrition
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