Crumbl Pumpkin Pie Cookies – Soft, Spiced, and Bakery-Perfect at Home

Few desserts capture the essence of fall quite like Crumbl Pumpkin Pie Cookies. These thick, ultra-soft cookies combine the cozy warmth of pumpkin spice with the indulgent texture Crumbl is famous for. If you’ve ever stood in line at Crumbl during autumn, eagerly waiting for their pumpkin lineup, this copycat recipe brings that same experience straight into your kitchen — no weekly menu anxiety required.

These cookies aren’t your average pumpkin cookies. They’re rich, cake-like, gently spiced, and topped with a luscious pumpkin-cream frosting that melts into every bite. Think pumpkin pie meets bakery-style sugar cookie, with that signature Crumbl thickness and softness that makes each cookie feel indulgent and special.

Whether you’re baking for a fall gathering, Thanksgiving dessert table, or just craving something cozy on a cool evening, this pumpkin pie cookies recipe delivers big flavor with approachable steps. Best of all, it’s designed to taste like the real thing — soft centers, smooth frosting, and that unmistakable pumpkin spice aroma filling your kitchen.

Why You’ll Love These Crumbl Pumpkin Pie Cookies

There’s a reason these cookies are a seasonal obsession. They strike the perfect balance between dessert nostalgia and bakery indulgence.

First, the texture. These cookies are soft pumpkin cookies, not crisp or crumbly. Thanks to pumpkin purée and the right balance of fats, they bake up plush and tender with a slightly domed top.

Second, the flavor. Real pumpkin purée pairs with cinnamon, nutmeg, and cloves to create a warm, layered spice profile — not overpowering, just comforting. The frosting adds sweetness and creaminess without masking the pumpkin.

Finally, the look. Thick, frosted cookies instantly elevate your dessert spread. They look bakery-made, making them perfect for gifting, parties, or Pinterest-worthy photos.

Ingredients You’ll Need

Cookie Dough:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt
• 1 tsp ground cinnamon
• 0.5 tsp ground nutmeg
• 0.25 tsp ground cloves
• 0.5 cup unsalted butter, softened
• 0.75 cup brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• 0.75 cup pumpkin purée (not pumpkin pie filling)

Pumpkin Cream Frosting:

• 0.5 cup unsalted butter, softened
• 1.5 cups powdered sugar
• 1 tsp vanilla extract
• 2–3 tbsp cream or milk
• 2 tbsp pumpkin purée
• 0.25 tsp cinnamon (optional)

Step-by-Step Instructions

1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
3. In a large bowl, cream the softened butter and brown sugar until light and fluffy.
4. Add the egg and vanilla extract, mixing until fully incorporated.
5. Mix in the pumpkin purée until smooth.
6. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.
7. Scoop dough using a large cookie scoop and place on prepared baking sheets, spacing cookies about 2 inches apart. Lightly flatten the tops.
8. Bake for 12–15 minutes, until cookies are set but still soft in the center.
9. Cool cookies completely on a wire rack before frosting.
10. For the frosting, beat butter until creamy. Add powdered sugar and vanilla.
11. Mix in pumpkin purée and cinnamon, then add cream gradually until smooth and spreadable.
12. Frost cooled cookies generously and serve.

Tips for Bakery-Style Results

• Use room-temperature ingredients to ensure smooth dough and frosting.
• Do not overbake. The cookies should look slightly underdone in the center for that signature Crumbl softness.
• Blot pumpkin purée with a paper towel if it seems watery — this keeps cookies thick.
• Use a large scoop to get that oversized bakery look.

Variations & Customizations

• Pumpkin Pie Spice Swap: Use 2 tsp pumpkin pie spice instead of individual spices.
• Cream Cheese Frosting: Replace half the butter with cream cheese for a tangier topping.
• Mini Cookies: Bake smaller scoops for 10–12 minutes for bite-sized treats.
• Extra Spice: Add a pinch of ginger for deeper warmth.

Serving Suggestions

Serve these cookies slightly chilled for a firm frosting or at room temperature for maximum softness. Pair with hot coffee, chai tea, or a cold glass of milk. They also shine on fall dessert boards alongside apple bars, pecan pie, and cinnamon rolls.

Storage & Make-Ahead Tips

Store frosted cookies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving. Unfrosted cookies freeze beautifully for up to 2 months.

A Little Fall Cookie Fun Fact

Pumpkin desserts became popular in American baking during the early colonial period when pumpkins were abundant and easily stored. Today, pumpkin spice treats like these Crumbl copycat pumpkin cookies are a modern twist on that long-standing autumn tradition.

Crumbl Pumpkin Pie Cookies

Soft, bakery-style pumpkin cookies topped with creamy pumpkin-spiced frosting inspired by Crumbl’s fall favorite.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 12 cookies

Course: Dessert, Snack

Cuisine: American, Autumn

Calories: 220

Ingredients

  

Cookie Dough

• 2 cups all-purpose flour
• 1 tsp baking powder
• 0.5 tsp baking soda
• 0.5 tsp salt
• 1 tsp cinnamon
• 0.5 tsp nutmeg
• 0.25 tsp cloves
• 0.5 cup unsalted butter softened
• 0.75 cup brown sugar packed
• 1 egg large
• 1 tsp vanilla extract
• 0.75 cup pumpkin purée

Frosting

• 0.5 cup unsalted butter softened
• 1.5 cups powdered sugar
• 1 tsp vanilla extract
• 2-3 tbsp cream or milk

Equipment

• Mixing bowls
• Baking sheet
• Wire rack
• Hand mixer or stand mixer

Method

 

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Whisk together flour, baking powder, baking soda, salt, and spices.
3. Cream butter and brown sugar until light. Add egg, vanilla, and pumpkin purée.
4. Mix in dry ingredients until just combined.
5. Scoop dough, place on sheets, and flatten slightly.
6. Bake 12–15 minutes. Cool completely.
7. Beat frosting ingredients until smooth.
8. Frost cooled cookies and serve.

Notes

For thicker cookies, chill dough 20 minutes before baking.