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Pumpkin Pie Cookies – Best Easy Crumbl Copycat for Fall

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These Pumpkin Pie Cookies combine a soft, buttery sugar cookie base with a creamy, spiced pumpkin pie filling for the ultimate fall treat. Inspired by Crumbl’s bakery favorite, they’re festive, easy to make, and perfect for autumn gatherings or cozy nights in.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 2 tsp pure vanilla extract
  • 2 1/2 cups (310g) all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 cup (240g) pumpkin puree
  • 4 oz (113g) cream cheese, softened
  • 1/3 cup (67g) brown sugar, packed
  • 1/2 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp allspice (optional)
  • 1/2 tsp vanilla extract
  • Pinch of salt
  • Whipped cream or whipped topping (optional, for garnish)
  • Extra cinnamon sugar for dusting (optional)
  • Mini pie crust “leaves” (optional, made from extra cookie dough)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Soften butter and cream cheese if needed.
  2. In a large bowl, beat softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
  3. Add egg and vanilla extract. Beat until smooth, scraping down the sides as needed.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  5. Gradually add dry ingredients to wet mixture, mixing on low just until combined. If dough is sticky, chill for 10-15 minutes.
  6. Use a 2-3 tbsp cookie scoop to portion dough onto prepared baking sheets, spacing 2 inches apart.
  7. With your thumb or the back of a spoon, gently press a shallow well into the center of each cookie.
  8. Bake for 10-12 minutes, or until edges are set and just turning golden. Centers should look slightly underbaked.
  9. Remove from oven and gently re-press the centers if they’ve puffed up. Cool completely on a wire rack.
  10. In a medium bowl, beat together pumpkin puree and cream cheese until smooth and creamy.
  11. Add brown sugar, cinnamon, nutmeg, ginger, allspice (if using), vanilla, and a pinch of salt. Mix until fully combined. Adjust spices to taste.
  12. Once cookies are completely cool, pipe or spoon about 1-2 tbsp of pumpkin pie filling into the center well of each cookie.
  13. Optional: Dust with cinnamon sugar or add a swirl of whipped cream on top.
  14. Let the assembled cookies chill in the fridge for 15-30 minutes if you want the filling to set. Serve at room temperature or slightly chilled.
  15. Store leftovers in an airtight container in the fridge for up to 4 days.

Notes

For gluten-free cookies, use a 1:1 gluten-free flour blend with xanthan gum. For dairy-free, substitute plant-based butter and cream cheese. Chill dough for best shape and don’t overbake for a soft center. Filling can be thickened with powdered sugar if needed. Store cookies in a single layer in the fridge, or freeze unfilled cookies for up to 2 months.

Nutrition

Keywords: pumpkin pie cookies, crumbl copycat, fall dessert, pumpkin cookies, Thanksgiving cookies, easy pumpkin recipe, bakery style cookies, autumn baking

Find it online: https://magnetmeal.com/pumpkin-pie-cookies-recipe-best-easy-crumbl-copycat-for-fall/