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Crumbl Pumpkin Pie Cookies Copycat

Crumbl pumpkin pie cookies copycat made with a thick, soft sugar cookie base that tastes like pie crust, baked big and bakery-style. A silky spiced pumpkin pie filling goes in a cookie well, then each cookie gets a swirl of sweet whipped cream.
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Prep Time 40 minutes
Cook Time 13 minutes
chill/cool 35 minutes
Total Time 1 hour 28 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cookie base
  • 0.5 cup unsalted butter, softened Use softened butter so it creams smoothly.
  • 0.75 cup granulated sugar
  • 1 egg, room temperature
  • 1 tsp vanilla extract
  • 1.75 cup all-purpose flour
  • 0.5 tsp baking powder
  • 0.25 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp ground cinnamon
Pumpkin pie filling
  • 4 oz cream cheese, softened
  • 0.75 cup pumpkin purée
  • 0.33 cup packed light brown sugar
  • 2 tbsp heavy cream
  • 1.5 tsp pumpkin pie spice
  • 0.5 tsp vanilla extract
  • 0.125 tsp salt
  • 2 tbsp graham cracker crumbs
Whipped cream topping
  • 1 cup cold heavy whipping cream Keep very cold for easier stiff peaks.
  • 0.25 cup powdered sugar
  • 0.5 tsp vanilla extract
  • 0.25 tsp ground cinnamon (for dusting)

Equipment

  • 1 sheet pan

Method
 

Bake the cookie base
  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Beat the softened butter and granulated sugar for 2 minutes, until light and fluffy, then scrape the bowl if needed.
  3. Beat in the egg and vanilla extract until smooth and fully incorporated, then stop and scrape the sides.
  4. Add the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon, and mix on low just until the dough comes together.
  5. Scoop 1/4-cup portions of dough and roll them into balls, placing 6 per sheet about 3 inches apart.
  6. Flatten each ball with the bottom of a glass into a 3-inch disc about 1/2 inch thick.
  7. Bake for 11–13 minutes at 350°F (175°C), until the edges are just set and the centers look pale and soft; do not let them brown on top.
  8. While the cookies are still hot, press the back of a 1/4-cup measuring cup gently into the center of each cookie to make a shallow well and create a visible depression.
  9. Cool the cookies completely on the pan for about 30 minutes so the wells hold their shape.
Make the pumpkin pie filling
  1. Beat the softened cream cheese until smooth, then continue until no lumps remain.
  2. Beat in the pumpkin purée, packed light brown sugar, heavy cream, pumpkin pie spice, vanilla extract, and salt until creamy and evenly colored.
  3. Fold in the graham cracker crumbs so the filling thickens slightly, then chill for 15 minutes to set up for filling.
Assemble and chill
  1. Whip the cold heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form, stopping when the peaks stand upright.
  2. Spoon about 2 tbsp of pumpkin filling into the well of each cooled cookie and smooth it flat so it sits level.
  3. Pipe a swirl of whipped cream on top of each cookie and dust lightly with ground cinnamon for a warm speckled top.
  4. Chill the assembled cookies for 20 minutes so the filling and topping firm up, then serve cold.

Notes

Pro tip: keep the cookie centers pale and soft (no browning) so the wells stay tender after cooling. Store covered in the refrigerator up to 4 days; freeze assembled cookies for up to 2 months for best texture (thaw overnight in the fridge). Dietary swap: use reduced-fat cream cheese and swap heavy cream for coconut cream if you want a lighter, dairy-reduced version, noting the filling may be slightly less firm.