Everything you love about pumpkin pie—on a soft, bakery-style cookie! These Easy Crumbl Pumpkin Pie Cookies feature a thick, buttery sugar-cookie base with tender edges and a plush center, crowned with silky pumpkin-pie filling and a swirl of whipped cream. They’re festive, make-ahead friendly, and perfect for parties or Friendsgiving dessert boards. Think: all the cozy spice of pumpkin pie with the handheld fun of a giant cookie.
The secret to the Crumbl-style texture is a slightly underbaked, extra-thick cookie that stays soft for days. While the cookies cool, you’ll whisk up a quick, stovetop pumpkin custard that sets just enough to pipe as a luscious topping. Add cinnamon-sugar dust or a mini pie crust leaf for a bakery finish—no fork required.
Key Ingredients & Substitutions
A few strategic choices give you that soft bakery crumb and authentic pumpkin-pie flavor.
Pumpkin purée: Use 100% pure pumpkin (not pie filling). If watery, blot on paper towels for a thicker topping.
Butter: Unsalted, softened for the cookie base. For salted butter, reduce added salt by 1/4 teaspoon.
Brown sugar + granulated sugar: The blend keeps cookies moist with lightly caramel notes and crisp edges.
Egg + egg yolk: Extra yolk adds richness and that bendy center.
Cornstarch: Tenderizes the crumb and helps the cookies hold height.
Pumpkin pie spice + cinnamon: Cozy warmth; DIY with cinnamon, ginger, nutmeg, and a pinch of clove.
Evaporated milk or half-and-half: For the pumpkin topping; gives custardy body without heaviness. Full-fat coconut milk works dairy-free (expect slight coconut notes).
Cream cheese (optional): A spoonful stabilizes the topping for clean swirls.
Whipped cream: Freshly whipped or canned for easy finishing; vanilla Greek yogurt works for a lighter topper.
Equipment You’ll Need
- Rimmed baking sheets + parchment
- Stand mixer or hand mixer
- 2.5–3 tablespoon cookie scoop (large)
- Flat-bottomed measuring cup or glass (to indent)
- Small saucepan + whisk (for pumpkin topping)
- Piping bags/tips (large round or star) or zip-top bags
- Cooling rack
Flavor Variations & Add-Ins
- Biscoff crunch: Sprinkle crushed speculoos cookies over the pumpkin topping.
- Maple pecan: Drizzle maple glaze and finish with toasted chopped pecans.
- Cheesecake swirl: Pipe a ring of lightly sweetened cream cheese under the pumpkin topping.
- Brown butter base: Brown the cookie butter for nutty depth (cool to room temp before creaming).
- Gluten-free: Use a 1:1 GF baking blend; rest the dough 10 minutes before baking to hydrate.
How to Make Easy Crumbl Pumpkin Pie Cookies
Ingredients You’ll Need:
- Cookies:
- 3/4 cup (170g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1/3 cup (70g) packed light brown sugar
- 1 large egg + 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
- 2 cups (250g) all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- Optional: 2 tablespoons finely crushed graham crackers for “pie crust” vibes
- Pumpkin Pie Topping:
- 3/4 cup (180g) pumpkin purée
- 1/2 cup (120ml) evaporated milk or half-and-half
- 1/3 cup (70g) light brown sugar
- 1 tablespoon cornstarch
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/4 teaspoons pumpkin pie spice
- 1/8 teaspoon fine sea salt
- Optional but helpful: 2 ounces (56g) cream cheese, very soft
- For finishing: Whipped cream, cinnamon or pumpkin pie spice for dusting; mini pie crust leaves (optional)
How Much Time Will You Need?
Cookie dough & baking: 35–45 minutes (including chilling 15 minutes). Topping: 10 minutes cook + 20–30 minutes cool. Decorating: 10 minutes. Total: about 1 1/2 hours, mostly hands-off cooling.
Step-by-Step Instructions:
1. Make the cookie dough
Heat oven to 350°F (175°C). Line baking sheets with parchment. In a mixing bowl, beat butter, granulated sugar, and brown sugar on medium until creamy, 1–2 minutes. Add the egg, yolk, and vanilla; beat until smooth.
2. Add dry ingredients
Whisk flour, cornstarch, baking powder, baking soda, salt, cinnamon, and crushed grahams (if using). Add to wet ingredients and mix on low just until no dry streaks remain. Dough will be thick and scoopable. Chill 10–15 minutes for easier handling.
3. Portion, shape & bake
Scoop 2.5–3 tablespoon portions (about 50–60g) and roll into balls. Arrange 6 per sheet. Slightly flatten to 1/2–3/4 inch thick. Bake 9–11 minutes until edges are set and tops look matte but centers are pale (they’ll finish on the sheet). Immediately press a flat-bottomed glass gently into each cookie to create a shallow “pie” indent (re-shape edges if needed). Cool on the sheet 10 minutes, then transfer to a rack to cool completely.
4. Cook the pumpkin topping
In a small saucepan off heat, whisk brown sugar and cornstarch to break lumps. Whisk in pumpkin, evaporated milk, egg yolk, vanilla, spice, and salt until smooth. Cook over medium, whisking constantly, until thick bubbles appear and the mixture turns glossy and pudding-thick, 2–4 minutes. Off heat, whisk in softened cream cheese (if using) until silky. Transfer to a shallow bowl, press plastic wrap on the surface, and cool to room temp (20–30 minutes) or until just barely warm and pipeable.
5. Fill & decorate
Spoon or pipe the pumpkin mixture into each cookie indent, swirling to the edges. Chill 10–15 minutes to lightly set. Top with a swirl of whipped cream and a pinch of cinnamon/pie spice. Add mini pie crust leaves for flair.
Pro Tips for Best Texture & Look
- Underbake slightly: Pull cookies when edges set but centers are soft; they firm as they cool for that classic bakery chew.
- Indent while hot: Pressing immediately after baking creates neat “pie shells.”
- Thicken the topping: Cook until it coats a spoon; a too-thin topping will slump.
- Cool before topping: Warm cookies melt the topping—wait until they’re fully cool.
- Clean swirls: Use a large round or star tip for pretty bakery-style tops.
Frequently Asked Questions
Can I make the components ahead?
Yes. Bake cookies up to 2 days ahead; store airtight at room temp. Pumpkin topping keeps 3 days refrigerated; re-whisk before piping. Assemble the day of serving for best texture.
How do I keep the topping from being runny?
Measure cornstarch accurately, cook until bubbly and thick, and cool before piping. If using very watery pumpkin, blot first or simmer the topping 1–2 extra minutes.
Dairy-free or gluten-free options?
Use a 1:1 GF flour blend in the cookies; rest dough 10 minutes before baking. For dairy-free, use plant-based butter in the cookies and coconut milk in the topping; finish with dairy-free whipped topping.
How should I store them?
Assembled cookies keep 2 days covered in the fridge. For the softest base, store cookies and topping separately and assemble within a few hours of serving.
Can I make minis?
Yes—scoop 1 heaping tablespoon (about 25–30g) and bake 7–9 minutes. Indent gently, cool, and top with small swirls.