I got hooked on these the same way most people seem to — a friend brought a box home from Crumbl during pumpkin season, and I couldn’t stop thinking about that soft, cake-like cookie topped with a thick swirl of cinnamon cream cheese frosting. Rather than making the drive back every time the craving hit, I spent a few weekends trying to recreate them at home, and this version has gotten close enough that I don’t feel the need to make the trip anymore. They’re now one of my most requested cookies once fall rolls around.
These Crumbl Copycat Pumpkin Pie Cookies are soft, thick, and topped with a generous swirl of spiced cream cheese frosting, just like the bakery version. If you’re building out a fall cookie lineup, they fit right in with other favorites like my Pumpkin Snickerdoodle Cookies, my Pumpkin Chocolate Chip Cookies, or my Chewy Maple Brown Sugar Cookies if you want to mix in something that isn’t pumpkin.
Why This Recipe Works
Pumpkin puree adds a lot of moisture to the dough, which is what gives these cookies their thick, soft, almost cake-like texture instead of the thinner, crisper edges you’d get from a standard cookie. A touch of cornstarch in the dry ingredients helps hold everything together despite that extra moisture, the same trick that keeps a pumpkin snickerdoodle or a pumpkin chocolate chip cookie from spreading too thin in the oven.
Chilling the dough before baking is what keeps these cookies thick and bakery-style rather than flat — pumpkin-based dough tends to be softer than standard cookie dough, so that short rest in the fridge really matters here. The cinnamon cream cheese frosting on top is really what sets these apart, giving that classic bakery-cookie look and a rich, tangy sweetness that balances the warm pumpkin spice underneath.
Ingredients You’ll Need
For the cookies:
- 2 ¼ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- ½ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- ½ cup pumpkin puree (plain, not pumpkin pie filling)
- 1 large egg yolk
- 1 ½ teaspoons vanilla extract
For the cinnamon cream cheese frosting:
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- Pinch of salt
Step-by-Step Instructions
1. Mix the Dry Ingredients
In a bowl, whisk together the flour, cornstarch, baking soda, salt, and pumpkin pie spice. Set aside.
2. Cream the Butter and Sugars
In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2–3 minutes. Add the pumpkin puree, egg yolk, and vanilla extract, and beat until fully combined.
3. Combine and Chill
Gradually mix the dry ingredients into the wet ingredients until a soft dough forms. Cover the dough and refrigerate for at least 30 minutes to help the cookies hold their thick shape.
4. Bake
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop the dough into large 2-tablespoon portions and place on the prepared sheets, spacing about 3 inches apart. Bake for 12–14 minutes, until the edges are set and the centers look slightly soft. Let cool completely on the baking sheet before frosting.
5. Make the Frosting and Decorate
Beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, cinnamon, vanilla extract, and salt, beating until light and fluffy. Once the cookies have fully cooled, spread or pipe a generous swirl of frosting onto each one.
Tips From My Kitchen
- Don’t skip chilling the dough — pumpkin makes it softer than standard cookie dough, and skipping this step can lead to flatter cookies.
- Let the cookies cool completely before frosting, or the frosting will melt right off.
- Use a large cookie scoop to get that thick, bakery-style shape.
- Store frosted cookies in the fridge, since the cream cheese frosting needs to stay cool.
Nutrition Information
Estimated values per cookie, based on 12 large cookies:
- Calories: approximately 280–310
- Protein: 3–4g
- Carbohydrates: 38–41g
- Fat: 13–15g
- Sugar: 26–28g
For a lighter version, reduce the sugar in the dough slightly and go a little lighter on the frosting — the cookies will still taste rich, just a touch less sweet.
Storage and Reheating
Because of the cream cheese frosting, store these cookies in an airtight container in the fridge for up to 5 days. Let them sit at room temperature for about 10–15 minutes before eating for the best texture. Unfrosted cookies also freeze well: freeze in an airtight container for up to 2 months, then thaw and frost fresh before serving.
Frequently Asked Questions
Do these need to be refrigerated?
Yes, because of the cream cheese frosting, these cookies should be kept in the fridge rather than left out at room temperature for more than a couple of hours.
Can I make the dough ahead of time?
Yes, the dough can be made and refrigerated up to 24 hours in advance, or frozen unbaked for longer storage. Bake straight from the fridge or freezer, adding a couple of extra minutes if baking from frozen.
Can I use a different frosting?
A simple vanilla buttercream works too, though the cinnamon cream cheese version is what gives these their signature Crumbl-style flavor.
Why are my cookies spreading too much?
This usually means the dough wasn’t chilled long enough, or the butter was too warm when creamed. Make sure to chill the dough fully before baking for the best thick, bakery-style shape.
Final Thoughts
These Crumbl Copycat Pumpkin Pie Cookies have become my answer to craving that bakery treat without making the trip, and honestly, they might be even better fresh out of my own kitchen. Soft, thick, and topped with that rich cinnamon frosting, I hope they become a fall favorite in your house too.
