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Crumbl Pumpkin Pie Cookies

Crumbl pumpkin pie cookies with a thick sugar cookie base and a swirled cream cheese frosting. Bake until the edges set and the centers stay soft, then finish with cinnamon dusting and a bakery-style swirl.
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Prep Time 25 minutes
Cook Time 14 minutes
Total Time 39 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
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
  • 0.3333 cup pumpkin puree Blot dry thoroughly before mixing.
  • 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
  • 1 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.
  2. Blot the pumpkin puree dry thoroughly, then beat the softened butter, granulated sugar, brown sugar, and pumpkin until fluffy.
  3. Add the egg and vanilla extract, mixing until fully incorporated.
  4. Whisk the all-purpose 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-lined sheets.
  6. Bake 13-14 minutes at 350F until the edges are set but the centers still look soft.
  7. Cool completely before frosting so the topping stays creamy and won’t melt.
Frost and finish
  1. Beat the cream cheese, softened butter, powdered sugar, vanilla, and cinnamon until smooth.
  2. Pipe a generous swirl of frosting onto each cooled cookie.
  3. Dust lightly with cinnamon for a classic pumpkin pie look.

Notes

For the soft, Crumbl-style centers, pull the cookies when the edges look set but the middle still appears slightly underdone; they finish setting as they cool. Store in an airtight container in the fridge for up to 4 days (frosted), or freeze unfrosted baked cookies up to 2 months—thaw and frost after. For a dairy-light option, use plant-based butter and cream cheese formulated to soften and pipe well.