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Crumbl Pumpkin Pie Cookies

Crumbl pumpkin pie cookies with a thick sugar cookie base and a cinnamon-swirl cream cheese frosting. The cookies bake until the edges set while the centers stay soft for a classic Crumbl-style bite.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 14 minutes
Total Time 39 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Cookie base
  • 3 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 lb unsalted butter, softened
  • 1.25 cup granulated sugar
  • 0.25 cup brown sugar
  • 0.33 cup pumpkin puree (blotted dry)
  • 1 egg
  • 2 tsp vanilla extract
  • 1 tsp pumpkin pie spice
Cream cheese frosting
  • 8 oz cream cheese, softened
  • 3 tbsp butter, softened
  • 2 cup powdered sugar
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 Cinnamon for dusting

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat oven to 350F and line baking sheets with parchment for easy release.
  2. Blot pumpkin dry thoroughly.
  3. Beat softened butter, granulated sugar, brown sugar, and blotted pumpkin until fluffy.
  4. Add egg and vanilla, then beat just until fully combined.
  5. Whisk all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice.
  6. Fold the dry mixture into the butter mixture until no dry streaks remain.
  7. Scoop dough into large 3-tablespoon balls and press slightly flat on the parchment.
  8. Bake 13-14 minutes, until edges are set but centers still look soft with a slightly underbaked center sheen.
  9. Cool completely before frosting.
Frost and finish
  1. Beat cream cheese, softened butter, powdered sugar, vanilla, and cinnamon until smooth and pipeable.
  2. Pipe a generous swirl of frosting onto each cooled cookie.
  3. Dust with cinnamon for a warm, spiced finish and let the frosting set slightly before serving.

Notes

Pro tip: Blotting the pumpkin dry prevents cakey dough and helps the cookies bake up thick with a tender center. Store cookies in an airtight container in the fridge up to 4 days; freeze unfrosted cookies up to 2 months (thaw and then frost) for best texture. For a lighter option, swap half the powdered sugar in the frosting for powdered erythritol (or a reduced-sugar baking blend) while keeping the frosting volume piping-friendly.