Crumbl Pumpkin Pie Cookie Copycat Recipe
Crumbl pumpkin pie cookie recipe fans, this one is for you. These are the thick, soft sugar cookies topped with a spiced cream cheese frosting that show up every fall at Crumbl, and this version tastes so close to the real thing that it’s hard to tell the difference.
The cookies are big and pillowy, the frosting is cool and tangy, and the whole thing comes together in about an hour with pantry basics.
Why I Love This Recipe
The cookie base is soft all the way through, not cakey, because the cream cheese in the dough keeps it tender without puffing up too much. The frosting has real warmth from cinnamon and nutmeg, balanced by the tang of cream cheese, so it doesn’t taste like plain sweet frosting.
This is the version I keep coming back to in fall. It photographs well, travels well, and holds its texture for a couple of days.
Recipe Ingredients
- 2 1/4 cups all-purpose flour – Spoon and level it; packing the cup makes the cookies dense
- 1/2 tsp baking powder – Gives a gentle lift without making them cakey
- 1/4 tsp baking soda – Works with the cream cheese for a soft, even crumb
- 1/2 tsp salt – Balances the sweetness
- 1 tsp cinnamon – Goes into both the dough and the frosting
- 1/2 tsp ground ginger – Adds a subtle warmth to the dough
- 1/4 tsp nutmeg – Split between dough and frosting
- 1/2 cup (115g) unsalted butter, softened – Room temperature; cold butter won’t cream properly
- 2 oz (55g) cream cheese, softened – Goes into the dough for tenderness, not the frosting
- 3/4 cup (150g) granulated sugar – For the cookie dough
- 1/4 cup (50g) light brown sugar – Adds a hint of molasses warmth
- 1 large egg – Binds the dough and adds richness
- 1 tsp vanilla extract – Use pure, not imitation, for a cleaner flavor
- 1/3 cup (75g) pumpkin puree – Use canned 100% pure pumpkin, not pie filling
- 4 oz (115g) cream cheese, softened – For the frosting; full-fat gives the best texture
- 1 1/2 cups (180g) powdered sugar – Sifted so the frosting is smooth
- 3 tbsp heavy cream – Makes the frosting spreadable and light
- 1/4 tsp cinnamon – For the frosting
- Pinch of nutmeg – For the frosting
- Ground cinnamon, for dusting – The finishing touch that makes them look bakery-style
Variations / Substitutions
- Butter swap – Use vegan butter (same quantity) and the cookies still bake up soft, though the edges are slightly less golden.
- Dairy-free – Replace the cream cheese in both the dough and the frosting with a dairy-free cream cheese like Violife; the frosting will be a little softer, so chill it for 10 minutes before spreading.
- Brown sugar swap – All granulated sugar works fine; you just lose the slight molasses note.
- Extra heat – Add 1/4 tsp ground cloves to the dough alongside the ginger for a spicier, darker flavor.
- Pumpkin swap – Homemade pumpkin puree works, but drain it through a cheesecloth first since excess moisture makes the dough sticky and the cookies spread too much.
- Frosting texture – Replace the heavy cream with whole milk for a slightly firmer frosting that holds its shape better in warm weather.
If you enjoy fall spice bakes, the Crumbl Snickerdoodle Copycat Recipe is worth making alongside these.
How To Make Crumbl Pumpkin Pie Cookies
Step 1: Whisk the Dry Ingredients
In a medium bowl, whisk together the 2 1/4 cups all-purpose flour, 1/2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, 1/2 tsp ground ginger, and 1/4 tsp nutmeg until evenly combined. Set the bowl aside.
Getting the dry ingredients mixed first means the spices distribute evenly through the dough rather than clumping near the fat. You’ll notice the flour takes on a pale amber tint from the cinnamon, which is a good sign everything is blended.
Step 2: Cream the Butter, Cream Cheese, and Sugars
In a large bowl, beat the 1/2 cup softened unsalted butter and 2 oz softened cream cheese together on medium speed for about 2 minutes, until the mixture looks smooth and slightly fluffy. Add the 3/4 cup granulated sugar and 1/4 cup light brown sugar and continue beating on medium-high for another 2 minutes.
The mixture should look pale and creamy, not greasy. If it looks separated or shiny, your butter was too cold. Keep beating for another 30 seconds and it should come together.
Step 3: Mix in the Egg, Vanilla, and Pumpkin
Add the 1 large egg and 1 tsp vanilla extract to the butter mixture and beat on medium for about 30 seconds, until just combined. Add the 1/3 cup pumpkin puree and mix on low for another 20 seconds. The batter will look a little curdled at this point, and that’s completely fine.
Once you add the flour in the next step, it will smooth out. Don’t over-mix after the pumpkin goes in or the dough gets tough.
Step 4: Fold in the Flour Mixture
Add the flour mixture to the wet ingredients and mix on low speed just until no dry streaks remain, about 30 to 40 seconds. The dough will be soft and slightly sticky, thicker than brownie batter but not stiff enough to roll. Cover the bowl and refrigerate for 30 minutes.
Chilling the dough is the step that keeps these cookies thick. Without it, the butter melts too fast in the oven and the cookies spread flat. Don’t skip it if you want that signature Crumbl height.
Step 5: Bake the Cookies
Preheat your oven to 350°F (175°C). Line 2 baking sheets with parchment. Scoop the chilled dough into 8 large balls, about 3 oz (85g) each. Place them at least 3 inches apart and gently press each one down to about 3/4 inch thickness. Bake for 13 to 15 minutes, until the edges are set and the tops look matte, not glossy. The centers should feel just barely soft when you press them lightly.
Let the cookies cool completely on the pan, at least 25 minutes, before you frost them. A warm cookie will melt the frosting right off.
Step 6: Beat the Cream Cheese Frosting
In a medium bowl, beat the 4 oz softened cream cheese on medium speed for about 1 minute until smooth. Add the 1 1/2 cups sifted powdered sugar, 3 tbsp heavy cream, 1/4 tsp cinnamon, and a pinch of nutmeg. Beat on medium-high for 2 minutes, until the frosting is creamy and spreadable.
It should hold a soft peak when you lift the beater. If it looks too thick, add heavy cream 1 tsp at a time. If it’s too loose, refrigerate it for 10 minutes before spreading.
Step 7: Frost and Garnish the Cookies
Spoon a generous dollop of frosting onto each cooled cookie and spread it in a thick, even layer almost to the edges. Dust each cookie lightly with ground cinnamon through a fine sieve, so the top looks like a pale golden-orange cloud with a warm brown dusting over it. Serve at room temperature.
Recipe Tips
- Measure the pumpkin carefully. Even a tablespoon too much makes the dough so wet it won’t hold its shape after chilling. Use a kitchen scale if you have one.
- Sift the powdered sugar for the frosting. Skipping this step leaves lumps that won’t beat out, and the frosting looks grainy on top of the cookie.
- Room temperature dairy matters. Cold cream cheese leaves small lumps in both the dough and the frosting that never fully smooth out, no matter how long you beat.
- Don’t overbake. The tops should look matte and set at the edges, but the center can still look just slightly underdone at 13 minutes. They firm up as they cool, and pulling them a minute early is what keeps them soft in the middle.
Bake times at 350°F (175°C), by cookie size:
| Cookie weight | Thickness | Bake time |
|---|---|---|
| 2 oz (55g) | 1/2 inch | 11 to 12 mins |
| 3 oz (85g) | 3/4 inch | 13 to 15 mins |
| 4 oz (115g) | 1 inch | 16 to 18 mins |
How To Store
- Refrigerate – Store frosted cookies in an airtight container in the fridge for up to 4 days. Layer them with parchment so the frosting doesn’t stick.
- Reheating – Let refrigerated cookies sit at room temperature for 20 minutes before serving. They’re meant to be eaten at room temperature, not cold.
- Serve Cold – Some people prefer them straight from the fridge in warm weather; the frosting firms up and the cookie has a denser, fudgier texture that way.
What To Serve With Crumbl Pumpkin Pie Cookies
A hot black coffee or an unsweetened espresso cuts through the sweetness of the cream cheese frosting and makes the spice in the cookie stand out more. A spiced chai latte echoes the cinnamon and ginger in the dough without competing with it. If you’re building a fall dessert spread, these sit nicely next to something with a crunchy texture, like a pecan brittle, since the contrast with the soft cookie base makes both things taste better.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes. The dough keeps in the fridge for up to 48 hours, tightly wrapped. You can also freeze the unbaked dough balls for up to 1 month and bake them straight from frozen, adding 2 to 3 minutes to the bake time.
Can I freeze the baked cookies?
Yes, but freeze them unfrosted. Wrap each cookie individually and freeze for up to 2 months. Make the frosting fresh when you’re ready to serve.
My cookies spread too much. What happened?
The dough wasn’t cold enough when it went into the oven. Make sure to chill it the full 30 minutes, and if your kitchen is warm, chill the shaped dough balls for another 10 minutes on the pan before baking.
Can I halve the recipe?
Yes, it halves cleanly. Beat 1 egg yolk instead of a whole egg and everything else divides in half without any issues.
Ingredients
Method
- Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl. Set aside.
- Beat the butter and 2 oz cream cheese on medium for 2 minutes, then add both sugars and beat on medium-high for another 2 minutes until pale and creamy.
- Add the egg and vanilla, beat 30 seconds, then add the pumpkin puree and mix on low for 20 seconds.
- Add the flour mixture and mix on low just until no dry streaks remain, about 30 to 40 seconds. Cover and refrigerate for 30 minutes.
- Preheat oven to 350°F (175°C). Scoop into 8 balls (about 3 oz each), press to 3/4 inch thick, place on lined baking sheets, and bake 13 to 15 minutes until edges are set and tops are matte. Cool completely on the pan, at least 25 minutes.
- Beat the 4 oz cream cheese until smooth, then add the sifted powdered sugar, heavy cream, 1/4 tsp cinnamon, and pinch of nutmeg. Beat on medium-high for 2 minutes until creamy.
- Frost each cooled cookie, then dust with ground cinnamon and serve at room temperature.
