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Crumbl Pumpkin Pie Cookies

Crumbl pumpkin pie cookies with thick, soft sugar cookie bases and a cinnamon-dusted cream cheese frosting swirl. Bake until edges set and centers stay soft for a signature Crumbl-style texture.
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Prep Time 25 minutes
Cook Time 14 minutes
Total Time 39 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the 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
For cream cheese frosting
  • 8 oz cream cheese, softened
  • 3 tbsp butter, softened
  • 2 cup powdered sugar
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 0.5 tsp Cinnamon for dusting

Equipment

  • 1 sheet pan

Method
 

Bake the cookie base
  1. Preheat oven to 350F and line baking sheets with parchment for easy release and clean edges.
  2. Blot pumpkin dry thoroughly, then beat butter, both sugars, and pumpkin until fluffy and lighter in color.
  3. Mix in egg and vanilla until the dough looks smooth and cohesive.
  4. Whisk flour, baking powder, baking soda, salt, and pumpkin pie spice, then fold into the butter mixture until no dry streaks remain.
  5. Scoop dough into large 3-tablespoon balls and press slightly flat on the parchment so they bake evenly.
  6. Bake 13-14 minutes at 350F until edges are set but centers still look soft, with lightly matte tops.
  7. Cool completely before frosting so the cookies keep their thick, tender centers.
Frost and finish
  1. Beat cream cheese, butter, powdered sugar, vanilla, and cinnamon until smooth, thick, and pipeable.
  2. Pipe a generous swirl onto each cooled cookie, building a thick swirl that holds its shape.
  3. Dust with cinnamon for a warm pie-spice finish.

Notes

Pro tip: Blotting the pumpkin puree dry is key to preventing spread and keeping the centers soft rather than wet. Store cookies in an airtight container at room temperature for up to 3 days; refrigerate up to 5 days for firmer frosting. Freeze baked cookies (without frosting) up to 2 months—thaw and frost after. For a lighter option, use reduced-fat cream cheese and butter; the frosting will be slightly softer but still swirlable.