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Crumbl Pumpkin Pie Cookies

Crumbl pumpkin pie cookies with a thick, buttery sugar cookie base and a swirl of cream cheese frosting, finished with cinnamon dusting. The cookies bake until the edges set while centers stay soft, creating that signature oversized texture.
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Prep Time 25 minutes
Cook Time 14 minutes
Total Time 39 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 390
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 cup 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
Cinnamon for dusting
  • Cinnamon for dusting

Equipment

  • 1 sheet pan

Method
 

Bake the pumpkin cookie base
  1. Preheat oven to 350F. Line baking sheets with parchment, then set aside.
  2. Blot pumpkin puree dry thoroughly. Beat softened butter, granulated sugar, brown sugar, and blotted pumpkin until fluffy with visible lightening in color and texture.
  3. Add egg and vanilla to the butter mixture and beat until incorporated. Stop and scrape the bowl if needed for even blending.
  4. Whisk all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice together. Fold the dry mixture into the butter mixture just until no dry streaks remain.
  5. Scoop dough into large 3-tablespoon balls and place on parchment. Press each ball slightly flat so they bake into thick, round cookies.
  6. Bake at 350F for 13-14 minutes. Pull when edges are set but the centers still look soft and slightly underbaked.
  7. Cool cookies completely on the baking sheet or a rack. Let them reach room temperature before frosting so the swirl holds shape.
Frost and finish
  1. Beat cream cheese, softened butter, powdered sugar, vanilla, and cinnamon until smooth. Mix until the frosting is thick enough to pipe and free of lumps.
  2. Pipe a generous swirl of frosting onto each cooled cookie. Add the swirl while the cookie surface is dry to keep it from sliding.
  3. Dust each cookie lightly with cinnamon. Use a fine hand so you get a speckled top without clumping.

Notes

Pro tip: blot the pumpkin puree very well—excess moisture can make the dough spread. Store cookies in an airtight container in the fridge up to 4 days; the frosting firms up nicely. Freeze baked cookies (unfrosted) up to 2 months, then thaw and frost. For a lighter option, use reduced-fat cream cheese and keep butter the same for better pipeable texture.