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Crumbl Pumpkin Pie Cookies

Crumbl pumpkin pie cookies with an oversized, thick sugar cookie base and a swirl of cream cheese frosting, topped with cinnamon dusting. Soft centers come from baking 13–14 minutes, then fully cooling before frosting for clean swirls.
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Prep Time 25 minutes
Cook Time 14 minutes
Total Time 39 minutes
Servings: 12 large cookies
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Cookie base
  • 3 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 the cookie base
  1. Preheat the oven to 350F and line baking sheets with parchment as a nonstick surface.
  2. Blot the pumpkin puree dry thoroughly.
  3. Beat the softened butter, granulated sugar, brown sugar, and blotted pumpkin until fluffy, then add the egg and vanilla and mix until smooth.
  4. Whisk the flour, baking powder, baking soda, salt, and pumpkin pie spice, then fold the dry mix into the butter mixture until just combined.
  5. Scoop the dough into large 3-tablespoon balls and press them slightly flat on the parchment.
  6. Bake for 13-14 minutes, until the edges are set but the centers still look soft.
  7. Cool the cookies completely before frosting to prevent the frosting from melting.
Make frosting and finish
  1. Beat the cream cheese frosting ingredients until smooth.
  2. Pipe a generous swirl of frosting onto each cooled cookie.
  3. Dust the tops lightly with cinnamon for a classic pumpkin pie look.

Notes

For the thick, Crumbl-style texture, don’t skip blotting the pumpkin—excess moisture can spread the cookies. Store frosted cookies in the refrigerator up to 4 days; the unfrosted cookie dough balls can be frozen and baked from frozen, adding about 1-2 minutes. For a lower-sugar option, reduce powdered sugar to taste and sweeten with a powdered monk fruit blend instead, keeping the frosting pipeable.