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Crumbl Pumpkin Pie Cookies

Crumbl-style pumpkin pie cookies with an oversized, thick sugar cookie base and swirled cream cheese frosting. Bake until the edges set and the centers stay soft, then finish with a cinnamon dusting for a classic pie-spice flavor.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

For the cookie base
  • 3 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 lb 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
For 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
  1. Preheat the oven to 350F, then line baking sheets with parchment for easy release and clean edges.
  2. Blot the pumpkin puree dry thoroughly so the cookie dough thickens and bakes without excess moisture.
Make the cookie dough
  1. Beat the softened unsalted butter, granulated sugar, brown sugar, and blotted pumpkin puree until fluffy and well combined.
  2. Add the egg and vanilla extract, then beat until the mixture looks smooth and lighter in color.
  3. Whisk the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice together, then fold into the butter mixture until no dry streaks remain.
Shape and bake
  1. Scoop the dough into large 3-tablespoon balls and press slightly flat on the parchment for a thick Crumbl-style cookie shape.
  2. Bake for 13-14 minutes at 350F until the edges are set but the centers still look soft.
  3. Cool completely before frosting so the cream cheese swirl holds its shape.
Frost and finish
  1. Beat the cream cheese, softened butter, powdered sugar, vanilla, and cinnamon until smooth and pipeable.
  2. Pipe a generous swirl of frosting onto each fully cooled cookie for a thick, bakery-style finish.
  3. Dust the tops lightly with cinnamon for a warm pumpkin pie look.

Notes

Pro tip: blotting the pumpkin puree dry is key for thick cookies with a soft center. Store baked, unfrosted cookies airtight in the fridge up to 4 days, and frosted cookies up to 3 days in the fridge; freeze cookies unfrosted up to 2 months and thaw overnight, then frost before serving. For a dairy-light option, use lactose-free cream cheese and lactose-free butter in the frosting.