Irresistible Crumbl Pumpkin Pie Cookies in Just 30 Minutes

Every fall, my kitchen transforms into a pumpkin spice wonderland. I live for that first bite of something warm and spiced, especially when it comes in cookie form. These Crumbl pumpkin pie cookies? Oh, they’re the real deal—soft, fragrant, and packed with all the cozy flavors of pumpkin pie, but in a handheld treat. The first time I made them, my family practically inhaled the whole batch before they even cooled! What I love most is how the brown sugar caramelizes just enough to give them a slight chew, while the pumpkin puree keeps them irresistibly tender. Trust me, one whiff of these baking, and your house will smell like autumn’s hug.

Why You’ll Love These Crumbl Pumpkin Pie Cookies

These aren’t just any pumpkin cookies—they’re little bites of fall magic that’ll have everyone begging for the recipe. Here’s why they’re a must-bake:

• Crowd-pleasing flavor: Imagine pumpkin pie’s best qualities—warm spices, creamy texture—but in cookie form. They disappear fast at potlucks!
• Easy to make: No fancy techniques here. If you can cream butter and sugar, you’re golden. Even beginner bakers nail these.
• Smells like autumn: Your kitchen will fill with cinnamon and nutmeg aromas that scream “cozy sweater weather.”
• Soft-baked perfection: They stay tender for days thanks to the pumpkin puree (no dry hockey pucks here).
• Endless customization: Add white chocolate chips, pecans, or a drizzle of caramel to make them your own.

Seriously, these cookies check all the boxes—simple, nostalgic, and downright addictive.

Ingredients for Crumbl Pumpkin Pie Cookies

Gathering the right ingredients makes all the difference with these pumpkin pie cookies. Here’s what you’ll need—I’ve included my little notes on each one because, let’s be real, details matter when it comes to baking magic!

• 2 cups all-purpose flour: Spoon and level it—don’t scoop directly from the bag or you’ll end up with too much!
• 1 tsp baking soda: Make sure it’s fresh (test it with vinegar if it’s been in your pantry awhile).
• 1/2 tsp salt: I prefer fine sea salt for even distribution.
• 1 tsp pumpkin pie spice: Or make your own blend with cinnamon, ginger, nutmeg, and cloves.
• 1/2 cup unsalted butter, softened: Leave it out for 30 minutes—it should dent lightly when pressed.
• 3/4 cup packed brown sugar: Pack it firmly into the measuring cup for that caramel depth.
• 1/4 cup granulated sugar: Just enough to balance the brown sugar’s richness.
• 1/2 cup pumpkin puree: NOT pumpkin pie filling—check the label! Libby’s is my go-to.
• 1 large egg: Room temperature blends better.
• 1 tsp vanilla extract: Splurge on the real stuff—imitation vanilla can’t compare.

Pro tip: If you’re out of pumpkin pie spice, use 3/4 tsp cinnamon + 1/4 tsp each ginger and nutmeg. And for gluten-free folks, a 1:1 gluten-free flour blend works beautifully here!

How to Make Crumbl Pumpkin Pie Cookies

Alright, let’s get to the fun part—making these irresistible pumpkin pie cookies! Don’t let the fancy Crumbl-style vibes intimidate you. With just a few simple steps, you’ll have a batch that tastes like they came straight from a bakery (but with way more love).

Preparing the Dough

First things first: cream that butter and sugar like your life depends on it! Well, maybe not that dramatic, but seriously—this step sets the foundation for perfect texture.

1. Cream butter and sugars: In a large bowl, beat the softened butter with brown and granulated sugars for 2-3 minutes until light and fluffy. If you’re using a hand mixer, you’ll see the color turn paler—that’s when you know it’s ready.
2. Add wet ingredients: Mix in the pumpkin puree, egg, and vanilla until just combined. The batter might look a little curdled at this point—totally normal!
3. Incorporate dry ingredients: Gradually add your flour mixture (flour, baking soda, salt, and spices) on low speed. Stop mixing as soon as no dry streaks remain. Overmixing = tough cookies, and we don’t want that.

The dough will be soft but not sticky—kind of like the consistency of peanut butter. If it feels too wet, add a tablespoon of flour at a time until it holds its shape.

Baking and Cooling

Now for the magic transformation from dough to cozy autumn perfection:

1. Prep your pans: Line baking sheets with parchment paper (trust me, it prevents sticking better than grease alone). Scoop 2-tablespoon portions of dough, spacing them 2 inches apart—they’ll spread a bit.
2. Bake: Pop them into a preheated 350°F (175°C) oven for 10-12 minutes. They’re done when the edges look set but the centers still seem slightly underbaked. That residual heat will finish them perfectly as they cool.
3. Cool: Let the cookies rest on the pan for 5 minutes (this helps them firm up), then transfer to a wire rack. Resist eating them immediately—they’re fragile when hot! After 15 minutes, they’ll be sturdy enough to handle but still warm and gooey inside.

Pro tip: For extra-pretty cookies, press a few extra pumpkin pie spice sprinkles on top right after baking. And if you’re like me and “sample” one straight from the oven, no judgment—just know they taste even better once the flavors meld as they cool!

Pro Tips for Perfect Crumbl Pumpkin Pie Cookies

After making these cookies more times than I can count (okay, fine—I may have a slight addiction), I’ve picked up a few tricks to take them from good to oh-my-gosh-I-need-another-one status:

• Chill the dough: If you’ve got time, refrigerate the dough for 30 minutes. This prevents overspreading and gives the flavors time to deepen.
• Spice it your way: Love extra warmth? Add a pinch of cardamom or allspice to the mix. Not a nutmeg fan? Skip it—the cookies will still shine.
• Parchment is your BFF: Seriously, skip the greased pans—parchment gives you perfect golden bottoms every time without sticking.
• Underbake slightly: Pull them out when centers look just set—they’ll firm up as they cool but stay gloriously soft inside.

Oh, and if your cookies disappear too fast? Double the batch next time—you’ve been warned!

Variations and Serving Ideas

One of the best things about these pumpkin pie cookies is how easily you can dress them up for different occasions! Here are my favorite ways to play with the recipe:

• Mix-ins: Fold in white chocolate chips for creamy contrast or chopped pecans for crunch. Sometimes I swirl in a tablespoon of caramel sauce right into the dough—heavenly!
• Spice lovers: Add a teaspoon of espresso powder to intensify the warm spices, or top with candied ginger for a zesty kick.
• Fancy presentation: Serve warm with a dollop of bourbon whipped cream and a dusting of cinnamon—it turns them into instant dessert stars.
• Ice cream sandwiches: Sandwich vanilla ice cream between two cookies for the ultimate fall treat.

The possibilities are endless—just let your pumpkin spice dreams guide you!

Storing and Reheating Crumbl Pumpkin Pie Cookies

These pumpkin pie cookies stay deliciously soft for days—if they last that long! Here’s how to keep them fresh:

• Room temperature: Store in an airtight container with a slice of bread (sounds weird, but it absorbs excess moisture!) for up to 3 days.
• Freezing: Layer cooled cookies between parchment in a freezer bag—they’ll keep for 2 months. Thaw overnight on the counter.
• Reheating magic: Pop day-old cookies in the microwave for 10 seconds to restore that fresh-from-the-oven warmth.

Pro tip: The dough balls freeze beautifully too—just bake straight from frozen, adding 1-2 extra minutes.

Nutritional Information

Here’s the scoop on what you’re enjoying with each of these pumpkin pie cookies (though remember, nutrition can vary based on your specific ingredients):

• Calories: 120 per cookie
• Sugar: 8g
• Fat: 5g
• Carbs: 18g
• Protein: 2g

These numbers are estimates—your batch might differ slightly depending on the brands of butter or pumpkin puree you use. But hey, we’re here for the deliciousness, not the math!

FAQs About Crumbl Pumpkin Pie Cookies

Got questions about making these pumpkin spice wonders? I’ve rounded up the most common ones I get from friends trying this recipe—along with my tried-and-true answers!

Can I freeze the cookie dough for later?

Absolutely! Scoop the dough into balls first, then freeze on a tray before transferring to a freezer bag. They’ll keep for 3 months—just add 1-2 extra minutes when baking from frozen. This trick saves me during busy weeks when I need instant cookie therapy!

Why did my cookies turn out cakey instead of soft?

Too much pumpkin puree or overmixing the flour can cause this. Measure your pumpkin carefully (level it off!), and mix just until combined. For extra insurance, try reducing the pumpkin by 1 tbsp next time.

What’s the best way to get that Crumbl-style thick cookie?

Chilling the dough is key! Also, slightly flatten your dough balls before baking—they’ll hold shape better. Mine usually spread to about 1/2-inch thickness, perfect for that bakery look.

Can I make these without eggs?

Yes! Swap the egg for 1/4 cup applesauce or 1 tbsp ground flaxseed + 3 tbsp water. The texture changes slightly but still tastes amazing.

How do I know when they’re done baking?

Look for set edges but slightly soft centers—they’ll firm up as they cool. And trust your nose—when your kitchen smells like pumpkin spice heaven, they’re usually ready!

Share Your Experience

Now it’s your turn! Did these pumpkin pie cookies bring all the cozy fall vibes to your kitchen? I’d love to hear how they turned out—leave a comment below with your baking adventures. Did you add any fun mix-ins? Maybe snap a pic of your cookie masterpiece? Happy baking, friends!

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