BEST Copycat Crumbl Pumpkin Cookie Recipe
If you’re craving a giant, delicious fall cookie, this Crumbl Pumpkin Cookie recipe is for you! It has everything you love about pumpkin pie with the portability of a cookie. This soft pumpkin cookie has a sugar cookie base topped with pumpkin pie filling. Make a batch today in about 30 minutes!
Bake Up Some Fall Flavors
If you’re a fan of Crumbl Cookies, you already know that the Crumbl bakery is famous for its freshly baked, giant cookies that come in a variety of mouth-watering flavors. Among their seasonal hits, the pumpkin cookie stands out as a favorite. Today, I’m thrilled to share a copycat recipe of Crumbl’s popular fall cookie, allowing you to recreate these delicious cookies in your own kitchen with simple ingredients.
As the leaves turn and the air gets crisp, there’s no denying that fall is the perfect time for all things pumpkin spice. From lattes to desserts, pumpkin flavors are everywhere, and these Crumbl Pumpkin Cookies capture the essence of this cozy season. Below, you’ll find links to several other pumpkin recipes on my blog, perfect for satisfying all your autumn cravings.
- Pumpkin Spice Oatmeal Cookies
- Pumpkin Pie Cookies
- Homemade Pumpkin Spice Coffee Creamer
- Pumpkin Chocolate Chip Cookies
- Pumpkin Pie Pudding
These Crumbl Pumpkin Cookies are the perfect way to enjoy fresh cookies bursting with fall flavors right at home.
What you’ll love about this Crumbl Pumpkin Cookie Recipe:
Crumbl Pumpkin Cookie Ingredients
How to Make a Crumble Pumpkin Cookie
Every fall the Crumbl company features at least one pumpkin-flavored cookie in their offerings. This recipe is inspired by one such Crumbl Pumpkin Cookie.
- Line a baking sheet with parchment paper and set aside.
- Preheat the oven to 350 degrees Fahrenheit.
- Cream butter, oil, sugar, and powdered sugar together in the bowl of a stand mixer with the paddle attachment.
- Add in the egg and vanilla. Mix to combine.
- Next, add in the dry ingredients (flour, salt, and baking powder). Mix well until a dough forms.
- Divide the dough into 9 equal portions. Roll them into balls then flatten them on the parchment paper-lined cookie sheet.
- Use the bottom of a 1/4 cup measuring cup (or something similar) to press an indentation in the center of each cookie. Carefully push the dough up around the base of the measuring cup to reshape and form a well. Gently remove with a twisting motion.
- Bake for 9 minutes in a preheated oven or until the edges turn slightly golden. Do not overbake. Let the cookies set for about 3 minutes then transfer to a wire rack to cool. Allow cookies to come to room temperature before filling.
Making the Pumpkin Flavor Filling and Whip Cream Topping
- To make the filling, combine softened cream cheese and brown sugar in the bowl of a stand mixer. Cream together until smooth and light in color.
- Next, add the pumpkin puree, pumpkin pie spice, and orange food coloring (optional). Mix until well combined. Then transfer to a medium bowl. Wipe out the mixing bowl.
- In the stand mixer using the whisk attachment, combine the heavy cream, sugar, and vanilla. Mix about 2-3 minutes on high or until it reaches a fluffy texture and stiff peaks form. Do not overmix.
- Transfer half of the whipped cream into the bowl with the pumpkin mixture. Use a rubber spatula to gently fold together. Then put the pumpkin mixture into a piping bag with a large round tip.
- Place the other half of the whipping cream into a piping bag with a star tip. Pipe the pumpkin mixture into the center of each cookie slightly overfilling the indention but leaving some of the cookie edges showing. You may need to gently tap the cookie on the counter to help settle the pumpkin filling.
- Using the star-tipped piping bag, add the whipped cream to the top of each cookie.
How to Store Pumpkin Pie Cookies
Leftover cookies can be stored in an airtight container for up to 3-4 days in the refrigerator. However, the tricky thing about storing these and any cookie with a soft topping is that you cannot stack them. I discovered the perfect storage solution for these hard-to-stack cookies and want to share it with you.
No products found.
4 Layer Food Storage Container
This container has 4 layers of storage with an airtight seal perfect for storing frosted cookies. It also works great for other hard-to-stack foods such as deviled eggs or leftover pizza. Use it for storage or transporting foods easily. Top rack dishwasher safe.
Tips & Tricks
- Allow the cookies to cool completely before adding the pumpkin filling.
- For soft cookies, do not over-mix the cookie dough. This will produce tougher cookies.
- To make smaller cookies, divide the dough into 18 equal parts instead of 9. Reduce the cooking time to 6-7 minutes. Fill and top as in the original recipe.
- Let the cream cheese soften before adding to your recipe. This will produce a smoother mixture.
- Instead of parchment paper, try a reusable silicone baking mat.
- You can use canned pumpkin for this recipe but be sure to use pumpkin puree, not pumpkin pie filling.
- If using vanilla extract instead of vanilla bean paste, double the amounts.
- Garnish with a light sprinkle of pumpkin pie spice or a blend of cinnamon and sugar.
- Add chocolate chips to the dough for a burst of chocolate in every bite.
If you’re a pumpkin lover, this Crumbl copycat recipe is the best way to indulge in one of the best cookies of the season. Whether you’re baking for a Halloween party or simply craving a sweet treat, this recipe is sure to impress.
Be sure to explore my other cookie recipes and fall recipes for your next baking adventure. Happy baking, and enjoy this wonderful time of year!
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Crumbl Pumpkin Cookie
Ingredients
Cookies
- ½ cup butter unsalted, softened
- ⅓ cup vegetable oil
- ½ cup sugar
- ½ cup powdered sugar
- 1 egg
- 1 tsp vanilla bean paste
- 2 ½ cups flour
- ½ tsp salt
- 1 tsp baking powder
Filling
- 3 oz cream cheese softened
- ½ cup brown sugar
- ½ cup pumpkin puree
- 2 tsp pumpkin pie spice
- 2-3 drips orange food coloring optional
- 1 ½ cups heavy whipping cream
- 1 tsp vanilla bean paste
Instructions
- Line a baking sheet with parchment paper and set aside.
- Preheat the oven to 350 degrees Fahrenheit.
- Combine butter, oil, sugar, and powdered sugar in the bowl of a stand mixer with the paddle attachment. Cream together until smooth.
- Add in the egg and vanilla. Mix to combine.
- Next, add in the flour, salt, and baking powder. Mix well until a dough forms.
- Divide the dough into 9 equal portions. Roll them into balls then flatten on the parchment paper.
- Use the bottom of a 1/4 cup measuring cup (or something similar) to press an indentation in the center of each cookie. Carefully push the dough up around the base of the measuring cup to reshape and form a well. Gently remove with a twisting motion.
- Bake for 9 minutes in a preheated oven or until the edges turn slightly golden. Do not overbake. Allow cookies to completely cool.
- To make the filling, combine softened cream cheese and brown sugar in the bowl of a stand mixer. Cream together until smooth and light in color.
- Next, add the pumpkin puree, pumpkin pie spice, and orange food coloring (optional). Mix until well combined. Then transfer to another bowl. Wipe out the mixing bowl.
- In the stand mixer using the whisk attachment, combine the heavy cream, sugar, and vanilla. Mix about 2-3 minutes on high or until stiff peaks form. Do not overmix.
- Transfer half of the whipped cream into the bowl with the pumpkin mixture. Use a rubber spatula to gently fold together. Then put the pumpkin mixture into a piping bag with a large round tip.
- Place the other half of the whipping cream into a piping bag with a star tip.
- Pipe the pumpkin mixture into the center of each cookie slightly overfilling the indention but leaving some of the cookie edges showing. You may need to gently tap the cookie on the counter to help settle the pumpkin filling.
- Top each cookie with the whipped cream using the star-tipped piping bag.
Notes
Tips & Tricks
- Allow the cookies to cool completely before adding the pumpkin filling.
- For soft cookies, do not over-mix the cookie dough. This will produce tougher cookies.
- To make smaller cookies, divide the dough into 18 equal parts instead of 9. Reduce the cooking time to 6-7 minutes. Fill and top as in the original recipe.
- Let the cream cheese soften before adding to your recipe. This will produce a smoother mixture.
- Instead of parchment paper, try a reusable silicone baking mat.
- Be sure to use pumpkin puree for this recipe, not pumpkin pie filling.
- If using vanilla extract instead of vanilla bean paste, double the amounts.
- Garnish with a light sprinkle of pumpkin pie spice or cinnamon.
Nutrition
More Ideas for Fall
If you can’t get enough of all things fall, here are some more posts you’ll like.
Made these and my family loved them.
Question: Can the cookie part be made and frozen till you’re ready to make the pumpkin topping?
Cookie dough freezes well, so yes I think that would work! So glad your family loved them!