Irresistible Crumbl Pumpkin Pie Cookies in 30 Minutes

Oh my gosh, have you tried those famous Crumbl Pumpkin Pie Cookies yet? I became absolutely obsessed after my first bite last fall – that soft, chewy texture with the dreamy cream cheese frosting just sent me over the moon! I knew right then I had to recreate them at home. After what felt like a hundred test batches (my neighbors got very familiar with pumpkin-flavored deliveries), I finally nailed it. These copycat cookies capture everything magical about the original – the warm pumpkin spice, that melt-in-your-mouth crumb, and that luscious swirl of frosting that makes them taste like a slice of pie you can hold in your hand. Trust me, your whole house will smell like autumn heaven when these come out of the oven!

Ingredients for Crumbl Pumpkin Pie Cookies

Gathering the right ingredients makes all the difference with these cookies – trust me, I learned the hard way after a too-dry batch with cold butter! Here’s exactly what you’ll need:

• 2 cups all-purpose flour (spoon & level it – packing flour makes dense cookies)
• 1 tsp baking soda (check it’s fresh so your cookies rise properly)
• 1 tsp pumpkin pie spice (or make your own blend if you’re feeling fancy)
• 1/2 tsp salt (balances all that sweetness beautifully)
• 1/2 cup unsalted butter, softened (leave it out 30 minutes – not melty!)
• 3/4 cup packed brown sugar (pack it firmly for that caramel depth)
• 1/2 cup granulated sugar (for the perfect crisp edges)
• 1/2 cup pumpkin puree (not pie filling – we want pure pumpkin)
• 1 large egg (room temperature blends smoother)
• 1 tsp vanilla extract (the good stuff makes a difference)
• 1/2 cup cream cheese frosting (homemade or store-bought, no judgment!)

Pro tip: Measure everything before starting – pumpkin cookie dough comes together fast once you begin mixing!

How to Make Crumbl Pumpkin Pie Cookies

Okay, let’s get baking! I promise this recipe is easier than it looks – just follow these simple steps for pumpkin cookie perfection:

1. Preheat your oven to 350°F (175°C) – this gives your cookies that perfect rise right from the start. Line your baking sheets with parchment paper (trust me, it’s worth not having stuck cookies!).
2. Whisk together the dry ingredients – flour, baking soda, pumpkin pie spice, and salt – in a medium bowl. Set this aside while you work your butter magic.
3. Cream the butter and sugars for a good 2-3 minutes until light and fluffy. This is where the magic happens! Scrape down the bowl halfway through to make sure everything gets evenly mixed.
4. Add the wet ingredients – beat in the pumpkin puree, egg, and vanilla until everything looks like a smooth, orangey dream.
5. Gradually mix in the dry ingredients on low speed just until combined. The dough will be soft but should hold together when pinched.
6. Scoop tablespoon-sized balls onto your prepared sheets, spacing them about 2 inches apart. Gently flatten them slightly – they won’t spread too much in the oven.
7. Bake for 10-12 minutes until the edges look set but the centers are still slightly soft. They’ll firm up as they cool – resist the urge to overbake!
8. Cool completely on the baking sheet for 5 minutes, then transfer to a wire rack. This helps prevent breakage when you add the frosting.
9. Pipe or spread the cream cheese frosting once the cookies are completely cool. I like using a piping bag with a star tip for that fancy Crumbl look!

See? Simple as pie – well, simpler than pie actually! The hardest part is waiting for them to cool before frosting.

Why You’ll Love These Crumbl Pumpkin Pie Cookies

Let me tell you why these cookies are about to become your new fall obsession:

• Cloud-soft texture that melts in your mouth like pumpkin pie filling
• Super simple recipe – no fancy equipment needed
• Perfect autumn vibes with warm pumpkin spice flavor
• Dreamy cream cheese frosting that takes it over the top
• Smells like Thanksgiving while they bake (almost better than eating them!)

Seriously, one bite and you’ll understand why I make these weekly all season long!

Tips for Perfect Crumbl Pumpkin Pie Cookies

Alright, let me share the secrets I’ve learned through all my (delicious) trial and error with these cookies!

First – that butter temperature is crucial. Too cold and your cookies won’t spread right; too soft and they’ll pancake. You want it to indent slightly when pressed but still hold its shape. If you forgot to set it out, I’ve had success microwaving in 5-second bursts while turning the stick.

The dough should be soft but not sticky – if it clings to your fingers, chill it for 15 minutes. For thicker cookies (my preference!), refrigerate the whole batch for 30 minutes before baking. And that bake time? Pull them when the edges look set but centers still seem slightly underdone – they’ll finish cooking on the sheet. My oven runs hot, so I start checking at 9 minutes!

Ingredient Substitutions & Notes

Okay, real talk – we’ve all been halfway through a recipe only to realize we’re missing something! Here’s how to adapt if needed:

• Gluten-free? Swap in a 1:1 GF flour blend – I’ve had great results with Bob’s Red Mill.
• Out of brown sugar? White sugar plus 1 tbsp molasses per cup makes a decent substitute.
• Pumpkin puree vs pie filling – puree is just pumpkin, while pie filling has added sugars and spices. Never substitute one for the other!
• No pumpkin pie spice? Mix 1/2 tsp cinnamon + 1/4 tsp ginger + 1/4 tsp nutmeg + pinch cloves.

Want to go healthier? Coconut sugar works, but expect darker, denser cookies. And yes, fresh pumpkin puree works beautifully if you’re feeling ambitious!

Serving and Storing Crumbl Pumpkin Pie Cookies

These cookies taste best when served slightly chilled – that cream cheese frosting stays perfectly set! I love pairing them with a hot cup of coffee in the morning (yes, cookies for breakfast – don’t judge!) or cold milk for that classic cookie-dunking experience. Store any leftovers (ha!) in an airtight container in the fridge for up to 3 days. Want to get ahead? Freeze unfrosted cookies for up to 2 months – just thaw and frost when the craving hits!

Crumbl Pumpkin Pie Cookies Nutritional Info

Okay, let’s be real – we don’t eat these cookies for their health benefits! But since you asked, here’s the nutritional breakdown per cookie (frosting included): about 180 calories, 7g fat (4g saturated), 28g carbs, and 2g protein. But remember – nutrition varies based on your exact ingredients and how generously you frost them (I won’t tell if you add an extra swirl!). Everything in moderation, right?

FAQs About Crumbl Pumpkin Pie Cookies

I’ve gotten so many questions about these cookies from friends who’ve tried my recipe – here are the answers to the most common ones!

Can I freeze Crumbl pumpkin pie cookies?

Absolutely! Freeze them without frosting for best results. Just pop the cooled cookies in a freezer bag with parchment between layers – they’ll keep beautifully for 2-3 months. Thaw at room temperature when ready to eat, then frost fresh. The frosting itself doesn’t freeze well – it gets weepy when thawed.

Can I use fresh pumpkin instead of canned?

You bet! Roast and puree sugar pumpkin (not carving pumpkins) – just make sure to drain it really well in cheesecloth first. Fresh pumpkin has more water than canned, so you might need to reduce other liquids slightly. I actually prefer canned for consistency, but homemade puree gives serious bragging rights!

How do I prevent my cookies from spreading too much?

Three tricks: 1) Make sure your butter is softened, not melted. 2) Chill the dough for 30 minutes before baking. 3) Use parchment paper (not greased pans) which helps them hold shape. If they still spread, try adding 1-2 tbsp extra flour to the dough next time.

Can I make these without cream cheese frosting?

Of course, but…why would you? 😉 Kidding! A simple dusting of powdered sugar works, or try whipped cream sweetened with maple syrup. But honestly, that tangy cream cheese frosting is what makes them taste like pumpkin pie – I’d really encourage you to try it!

Share Your Crumbl Pumpkin Pie Cookies Experience

Did you try this recipe? I’d love to hear how your cookies turned out! Snap a photo, leave a comment, or tag me with your pumpkin creations – nothing makes me happier than seeing these cookies brightening someone else’s kitchen!

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