Introduction

These Easy Crumbl Pumpkin Pie Cookies combine the best of pumpkin spice flavors with a creamy filling and buttery crumb topping. Perfect for fall gatherings or a cozy treat, they offer a delightful twist on traditional pumpkin desserts.

Easy Crumbl Pumpkin Pie Cookies: A Must-Try Recipe! Recipe - Recipe Image

Ingredients

For the Pumpkin Cookie Dough:

2.5 cups (300g) all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
0.5 tsp ground ginger
0.25 tsp ground nutmeg
0.125 tsp ground cloves (optional)
0.5 tsp salt
1 cup (226g) unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
1 large egg, room temperature
1 tsp pure vanilla extract
0.5 cup (120g) canned pumpkin puree (not pie filling!)

For the Creamy Pumpkin Pie Filling:

8 oz (226g) cream cheese, softened
0.5 cup (100g) granulated sugar
0.25 cup (60g) canned pumpkin puree
0.5 tsp pure vanilla extract
0.25 tsp ground cinnamon
0.125 tsp ground nutmeg
Pinch ground ginger
1 tbsp milk or heavy cream

For the Buttery Crumb Topping:

0.5 cup (60g) all-purpose flour
0.25 cup (50g) granulated sugar
0.25 tsp ground cinnamon
0.25 cup (56g) cold unsalted butter, cubed

For the (Optional) Maple Glaze:

1 cup (120g) powdered sugar, sifted
2 tbsp maple syrup
1-2 tbsp milk or heavy cream
0.25 tsp pure vanilla extract

Instructions

Step 1: Prepare the buttery crumb topping by combining 0.5 cup all-purpose flour, 0.25 cup granulated sugar, and 0.25 tsp ground cinnamon in a bowl. Cut in 0.25 cup cold unsalted butter (cubed) using a pastry cutter or fingers until coarse crumbs form. Set aside.
Step 2: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. In a bowl, whisk together the dry cookie ingredients: 2.5 cups flour, 1 tsp baking soda, 1 tsp cinnamon, 0.5 tsp ginger, 0.25 tsp nutmeg, 0.125 tsp cloves (optional), and 0.5 tsp salt.
Step 3: In a large bowl, cream 1 cup softened unsalted butter with 1 cup granulated sugar and 1 cup packed light brown sugar until light and fluffy. Beat in 1 large egg, 1 tsp pure vanilla extract, and 0.5 cup canned pumpkin puree until just combined.
Step 4: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to keep cookies tender.
Step 5: For the creamy pumpkin pie filling, beat together 8 oz softened cream cheese, 0.5 cup granulated sugar, 0.25 cup canned pumpkin puree, 0.5 tsp vanilla extract, 0.25 tsp cinnamon, 0.125 tsp nutmeg, and a pinch of ground ginger until smooth. Add 1 tbsp milk or heavy cream and beat for 30 seconds. Chill the filling.
Step 6: Scoop rounded tablespoons of cookie dough (about 24-28 cookies) onto prepared baking sheets, spacing them 2 inches apart. Use your finger or the back of a spoon to create a small well in the center of each cookie.
Step 7: Fill each well with 0.5-1 teaspoon of the chilled pumpkin pie filling. Generously sprinkle the crumb topping over each filled cookie.
Step 8: Bake one sheet at a time at 375°F (190°C) for 10-12 minutes, or until the edges are lightly golden and the centers are set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 9: If using the optional maple glaze, whisk 1 cup sifted powdered sugar, 2 tbsp maple syrup, 0.25 tsp vanilla extract, and 1-2 tbsp milk or heavy cream until you reach a drizzling consistency. Once cookies are completely cool, drizzle the glaze over them and let set for 15-20 minutes before serving.

Tips & Variations

For a spicier kick, increase the ground ginger or add a pinch of ground allspice to the dough.
Use cold butter for the crumb topping to ensure a crisp, flaky texture.
If you prefer a dairy-free version, substitute cream cheese with a plant-based alternative and use coconut or almond milk for the glaze.
These cookies freeze well—wrap them in plastic wrap and store in an airtight container for up to 3 months.

Storage

Store pumpkin pie cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed container or freezer bag for up to 3 months. To enjoy, thaw at room temperature. If glazed, allow the glaze to fully set before stacking or storing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Fresh pumpkin can be used if it is cooked and pureed until smooth. However, it has higher water content, so reduce other liquids slightly to maintain dough consistency.

What is the difference between pumpkin pie filling and pumpkin puree?

Pumpkin pie filling is pre-sweetened and spiced, while pumpkin puree is plain cooked pumpkin. This recipe calls for pumpkin puree to control flavor and sweetness.

Easy Crumbl Pumpkin Pie Cookies: A Must-Try Recipe! Recipe

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★★★★★

4.6 from 109 reviews

These Easy Crumbl Pumpkin Pie Cookies combine soft, spiced pumpkin cookie dough with a creamy pumpkin pie filling and a buttery crumb topping, finished with an optional luscious maple glaze. Perfect for fall celebrations and pumpkin lovers, this recipe yields tender, flavorful cookies that capture the essence of classic pumpkin pie in a delightful cookie form.

Author: Dana
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: 24–28 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Pumpkin Cookie Dough

2.5 cups (300g) all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
0.5 tsp ground ginger
0.25 tsp ground nutmeg
0.125 tsp ground cloves (optional)
0.5 tsp salt
1 cup (226g) unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
1 large egg, room temperature
1 tsp pure vanilla extract
0.5 cup (120g) canned pumpkin puree (not pie filling)

Creamy Pumpkin Pie Filling

8 oz (226g) cream cheese, softened
0.5 cup (100g) granulated sugar
0.25 cup (60g) canned pumpkin puree
0.5 tsp pure vanilla extract
0.25 tsp ground cinnamon
0.125 tsp ground nutmeg
Pinch ground ginger
1 tbsp milk or heavy cream

Buttery Crumb Topping

0.5 cup (60g) all-purpose flour
0.25 cup (50g) granulated sugar
0.25 tsp ground cinnamon
0.25 cup (56g) cold unsalted butter, cubed

Optional Maple Glaze

1 cup (120g) powdered sugar, sifted
2 tbsp maple syrup
1–2 tbsp milk or heavy cream
0.25 tsp pure vanilla extract

Instructions

Prepare Buttery Crumb Topping: In a bowl, combine 0.5 cup all-purpose flour, 0.25 cup granulated sugar, and 0.25 teaspoon ground cinnamon. Cut in 0.25 cup cold, cubed unsalted butter using a pastry cutter or fingers until coarse crumbs form. Set the crumb topping aside for later use.
Prepare Pumpkin Cookie Dough: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. Whisk together the dry ingredients for the cookie dough: 2.5 cups flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, 0.5 teaspoon ground ginger, 0.25 teaspoon nutmeg, 0.125 teaspoon cloves (optional), and 0.5 teaspoon salt. In a large bowl, cream 1 cup softened unsalted butter until smooth. Beat in 1 cup granulated sugar and 1 cup packed light brown sugar until the mixture is light and fluffy. Add 1 large room temperature egg, 1 teaspoon pure vanilla extract, and 0.5 cup canned pumpkin puree; beat until just combined. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated to avoid overmixing.
Prepare Creamy Pumpkin Pie Filling: Using a clean bowl, beat together 8 ounces softened cream cheese, 0.5 cup granulated sugar, 0.25 cup canned pumpkin puree, 0.5 teaspoon pure vanilla extract, 0.25 teaspoon ground cinnamon, 0.125 teaspoon ground nutmeg, and a pinch of ground ginger until the filling is smooth and creamy. Add 1 tablespoon milk or heavy cream and beat for an additional 30 seconds. Refrigerate the filling until ready to assemble the cookies.
Assemble and Bake Cookies: Using a rounded tablespoon, scoop 24-28 portions of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. Using your finger or the back of a spoon, create a small well in the center of each dough ball. Spoon 0.5 to 1 teaspoon of the chilled pumpkin pie filling into each well. Generously sprinkle the prepared crumb topping over the filling on each cookie. Bake one sheet at a time in the preheated oven for 10-12 minutes, or until the edges turn lightly golden and the cookie centers are set. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Add Optional Maple Glaze: While the cookies are cooling, whisk together 1 cup sifted powdered sugar, 2 tablespoons maple syrup, 0.25 teaspoon pure vanilla extract, and 1 to 2 tablespoons milk or heavy cream in a small bowl until you reach a smooth, pourable glaze consistency. Once the cookies have completely cooled, drizzle the maple glaze over them. Let the glaze set for 15-20 minutes before serving to allow it to firm up slightly.

Notes

Use canned pumpkin puree, not pumpkin pie filling, to get the right flavor and consistency for the dough and filling.
Room temperature ingredients, especially butter and egg, help create a smoother dough and better texture.
If you don’t have ground cloves, you can omit them without significantly affecting the flavor.
Allow the cookies to cool completely before adding the glaze to prevent it from melting.
The crumb topping can be made ahead and stored in the refrigerator until ready to use.
For a dairy-free version, substitute cream cheese and butter with non-dairy alternatives.
Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: pumpkin pie cookies, fall cookies, pumpkin dessert, crumb topping cookies, creamy filling cookies, maple glaze cookies, easy pumpkin recipe