Crumbl Pumpkin Pie Cookies (Soft Pumpkin Sugar Cookies with Creamy Pie Filling)
These Crumbl Pumpkin Pie Cookies are a delicious copycat recipe featuring soft, buttery sugar cookies topped with creamy, spiced pumpkin pie filling and fluffy whipped cream. Perfect for fall, Thanksgiving desserts, or cozy baking days, these bakery-style cookies deliver the classic pumpkin pie flavor in an easy-to-make handheld treat.
Servings 10 large cookies
Calories 370kcal
Cost $11 for entire recipe
Equipment
- Mixing bowls
- Hand or stand mixer
- Baking sheet
- Parchment paper
- Large cookie scoop
- Measuring cups and spoons
- Whisk
- Spatula
Ingredients
Cookie Base
- ½ cup unsalted butter softened
- 2 oz cream cheese softened
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon cinnamon optional
Pumpkin Pie Filling
- ¾ cup pumpkin puree
- ¼ cup brown sugar
- 1 egg yolk
- 3 tablespoons heavy cream
- ½ teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon cinnamon
- 2 teaspoons cornstarch
- 1 teaspoon all-purpose flour
Whipped Cream
- ½ cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, cream cheese, granulated sugar, and brown sugar until smooth and fluffy. Mix in the egg and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and optional cinnamon. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
- Chill the dough for 20–30 minutes to prevent spreading.
- Scoop large dough balls and flatten into thick discs. Press a deep well into the center of each cookie, leaving a raised edge around the outside.
- In a bowl, whisk together the pumpkin puree, brown sugar, egg yolk, heavy cream, vanilla, pumpkin pie spice, cinnamon, cornstarch, and flour until smooth.
- Spoon about 1 tablespoon of filling into the center of each cookie.
- Bake for 13–16 minutes, until the edges are set and the centers have a slight jiggle but are no longer liquid.
- Allow cookies to cool on the baking sheet for 15 minutes, then transfer to the refrigerator and chill for at least 1 hour to fully set the filling.
- In a separate bowl, beat the heavy cream, powdered sugar, and vanilla until soft peaks form.
- Top each chilled cookie with whipped cream before serving.
Notes
- Use 100% pure pumpkin puree, not pumpkin pie filling, for the best flavor and proper texture.
- Chilling the dough before baking helps create thick, bakery-style Crumbl cookies that don’t spread too much.
- Press a deep center well into each cookie so the pumpkin pie filling stays contained while baking.
- The filling should look slightly jiggly in the center when removed from the oven—it will fully set as the cookies cool and chill.
- Do not overbake or the pumpkin filling can become dry or crack on top.
- Refrigerating the cookies after baking is essential for achieving that smooth, creamy pumpkin pie texture.
- For best results, add whipped cream just before serving to keep it fresh and fluffy.
- Store cookies in the refrigerator since the filling contains egg and cream.
- These cookies taste even better the next day as the flavors deepen and the texture sets perfectly.