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Crumbl Pumpkin Pie Cookies

Crumbl-style pumpkin pie cookies with a thick sugar cookie base, baked until the edges set and the centers stay soft. Finished with a fluffy cream cheese frosting swirl and a cinnamon dusting for that classic bakery look.
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Prep Time 25 minutes
Cook Time 14 minutes
Total Time 39 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 340
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 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
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
 

Prep and bake
  1. Preheat the oven to 350F and line baking sheets with parchment for easy release and clean edges.
  2. Blot the pumpkin puree dry thoroughly so the cookie dough stays thick instead of wet.
  3. Beat the softened butter, granulated sugar, brown sugar, and blotted pumpkin until fluffy and lighter in color.
  4. Add the egg and vanilla extract and beat until fully incorporated and smooth.
  5. 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.
  6. Scoop dough into large 3-tablespoon balls and press slightly flat so the cookies bake up thick but even.
  7. Bake for 13-14 minutes at 350F until the edges are set and the centers still look soft.
  8. Cool the cookies completely before frosting so the swirl holds its shape.
Frost and finish
  1. Beat the softened cream cheese, softened butter, powdered sugar, vanilla, and cinnamon until smooth and pipeable.
  2. Pipe a generous swirl of frosting onto each cooled cookie.
  3. Dust with cinnamon to finish, then let stand briefly so the frosting sets on top.

Notes

Pro tip: blotting the pumpkin puree dry is key for the thick, Crumbl-style texture—measure it after blotting for consistency. Store cookies in an airtight container in the fridge up to 5 days; freeze frosted cookies up to 2 months (thaw overnight in the fridge). For a dairy-light option, use lactose-free cream cheese and lactose-free butter in the frosting.