Copycat Crumbl Pumpkin Pie Cookies

Fall is here, and what better way to celebrate than with a homemade version of a Copycat Crumbl Pumpkin Pie Cookies? These cookies combine the buttery richness of a sugar cookie with a creamy pumpkin pie filling, topped with a dollop of whipped cream. Perfect for pumpkin lovers, holiday gatherings, or just cozying up with a warm drink!

Ingredients You’ll Need

For the Cookies:

• 1 stick butter (softened)
• ⅓ cup vegetable or canola oil
• ½ cup granulated sugar
• ¼ cup powdered sugar
• 1 egg (at room temperature)
• 1 teaspoon vanilla extract
• 2 ⅓ cups flour
• ¼ teaspoon salt
• ¾ teaspoon baking powder

For the Pumpkin Pie Filling:

• 3 oz cream cheese (softened)
• ½ cup brown sugar
• 5 oz pumpkin puree
• ⅔ cup heavy cream (cold)
• 1 tablespoon white sugar
• 1 teaspoon vanilla extract
• 2 teaspoons pumpkin pie spice
• Orange gel food coloring (optional)

Step-by-Step Instructions

1. Make the Cookies

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large mixing bowl or stand mixer, cream together the butter, oil, granulated sugar, and powdered sugar until smooth.
3. Add the egg and vanilla extract, mixing until fully incorporated.
4. Gradually add the flour, salt, and baking powder. Mix until a dough forms.
5. Use a large cookie scoop to create 9 evenly sized cookie balls. Place them on the prepared baking sheet.
6. Flatten each cookie to about 1 inch thick, then press the center with a ¼ measuring cup to create a well for the filling.
7. Bake for 8-9 minutes. Allow the cookies to cool on the baking sheet before transferring to a wire rack.

2. Prepare the Pumpkin Pie Filling

1. In a medium bowl, cream together the softened cream cheese and brown sugar until smooth.
2. Add the pumpkin puree and pumpkin pie spice, mixing until well combined.
3. Stir in a little orange gel food coloring (optional) for a festive touch.

3. Whip the Cream

1. In a separate bowl, whip the heavy cream, granulated sugar, and vanilla extract until stiff peaks form.
2. Gently fold the whipped cream into the pumpkin mixture until fully combined.

4. Assemble the Cookies

1. Transfer the pumpkin pie filling to a piping bag fitted with a large tip. Pipe a generous dollop into the center of each cookie.
2. Lightly tap the cookies on the counter to help the filling spread evenly.
3. Top each cookie with whipped cream and a sprinkle of brown sugar for garnish.

Serving Suggestions

These cookies are best enjoyed fresh, but they can also be stored in the refrigerator for up to 3 days. Serve them chilled or let them sit at room temperature for a few minutes before digging in.

Why You’ll Love This Recipe

• Fall Flavors: A perfect blend of pumpkin, spices, and sweetness.
• Showstopper Dessert: These cookies look as good as they taste.
• Easy to Customize: Adjust the sweetness or spice levels to suit your taste.

Treat yourself to the magic of autumn with these Copycat Crumbl Pumpkin Pie Cookies. They’re the ultimate comfort dessert for pumpkin season! 🎃🍪

Did you try this recipe? Let me know in the comments how it turned out, or tag me on social media with your mason jar creations! Looking for more DIY gift inspiration? Check out my White Chocolate Cranberry Mason Jar Cookies and S’mores Cookie Mix Jars for more ideas.

Copycat Crumbl Pumpkin Pie Cookies

Copycat Crumbl Pumpkin Pie Cookies are soft, pumpkin-flavored cookies topped with a creamy pumpkin pie filling and a dollop of whipped cream, perfect for fall.

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Prep Time 25 minutes mins

Cook Time 8 minutes mins

Servings 9 cookies

Calories 117 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 stick butter softened
• ⅓ cup oil vegetable or canola oil
• ½ cup granulated sugar
• ¼ cup powdered sugar
• 1 egg at room temperature
• 1 teaspoon vanilla extract
• 2 & ⅓ cup flour
• ¼ teaspoon salt
• ¾ teaspoon baking powder

Pumpkin pie filling

• 3 oz cream cheese softened
• ½ cup brown sugar
• 5 oz pumpkin puree
• ⅔ cup heavy cream cold
• 1 tablespoon white sugar
• 1 teaspoon vanilla extract
• 2 teaspoon pumpkin pie spice
• orange gel food coloring

Instructions

 

• Preheat the oven to 350F then line a baking sheet with parchement pape and set aside.
• Cream the butter, oil, sugar, and powdered sugar in a large mixing bowl or a stand mixer.
• Add the egg, and vanilla extract, and mix until combined.
• 1 egg,1 teaspoon vanilla extract
• Add the flour, salt, and baking powder and mix until combined, using a large cookie scooper, scoop out 9 equally sized cookie balls, place them on the prepared baking sheet, gently flatten them to about 1 inch in thickness, then using a ¼ measuring cup, press down the center of the cookie to make room for the pumpkin pie filling.
• Bake for 8-9 minutes then cool on the baking sheet.
• Make the pumpkin pie filling.
• In a medium bowl, cream the cream cheese, and brown sugar. Once smooth, mix in the pumpkin puree and the pumpkin spice. Add a little gel food coloring and mix, don’t worry if it’s looking very orange.
• In a separate medium bowl, whip the cold whipped cream, granulated sugar, and vanilla extract until you reach stiff peaks.
• Fold the whipped cream into the pumpkin mixture until fully combined. Transfer to a whipping bag with a large piping tip. Pipe a big dollop of pumpkin pie filling in the center of each cookie. Gently pick up the cookies and tap them on the counter to get the filling to spread. Top with whipped cream and a sprinkle of brown sugar enjoy!

Nutrition

Calories: 117kcalCarbohydrates: 29gProtein: 0.2gFat: 0.1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 105mgPotassium: 53mgFiber: 1gSugar: 28gVitamin A: 2452IUVitamin C: 1mgCalcium: 37mgIron: 0.4mg

Tried this recipe?Let us know how it was!