Go Back

Crumbl Pumpkin Pie Cookies

Crumbl Pumpkin Pie Cookies are thick, soft sugar cookies swirled with tangy cream cheese frosting and finished with a cinnamon dusting. The pumpkin puree adds a tender crumb while the frosting creates a bakery-style swirl on top.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 14 minutes
Total Time 39 minutes
Servings: 12 large cookies
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

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
cream cheese frosting
  • 8 oz cream cheese softened
  • 3 tbsp butter softened
  • 2 cup powdered sugar
  • 1 tsp vanilla
  • 1 tsp cinnamon
topping
  • 1 cinnamon for dusting
  • 1 pecan

Equipment

  • 1 sheet pan

Method
 

Prep and bake the cookie base
  1. Preheat oven to 350F and line baking sheets with parchment.
  2. Blot pumpkin puree dry thoroughly.
  3. Beat softened unsalted butter, granulated sugar, and brown sugar until fluffy.
  4. Beat in pumpkin puree, then mix until combined.
  5. Add the egg and vanilla extract, and beat until smooth.
  6. Whisk all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice together.
  7. Fold the dry mixture into the butter mixture until a thick dough forms.
  8. Scoop dough into large 3-tablespoon balls and place on parchment, pressing each slightly flat.
  9. Bake at 350F for 13-14 minutes until edges are set but centers still look soft.
  10. Cool the cookies completely.
Frost and finish
  1. Beat cream cheese, softened butter, powdered sugar, vanilla, and cinnamon until smooth.
  2. Pipe a generous swirl of frosting onto each fully cooled cookie.
  3. Dust the frosted cookies with cinnamon for dusting.
  4. Top each cookie with a pecan.

Notes

For clean swirls, cool the cookies fully before frosting, and if the frosting feels loose, chill it for 10 minutes before piping. Store cookies in an airtight container in the fridge for up to 4 days; bring to room temperature before serving. Freezing is not recommended because the frosting texture can change. For a dairy-reduced option, use lactose-free cream cheese and butter in both the cookie and frosting.