Crumbl Pumpkin Pie Cookies: 5-Min Decadent, Quick, Cozy.

Crumbl Pumpkin Pie Cookies are my cozy, fall-inspired answer for busy moms and professionals who crave the nostalgia of pumpkin pie in a quick, comforting bite. As a chef who’s nosedived into weeknights and long kitchen hours, I designed these cookies to deliver the warmth of autumn without the wait. This guide walks you through a fast 33-minute bake, practical substitutions for a hectic schedule, and smart tips to keep the texture soft and the flavors vivid. You’ll learn a simple method, how to print a handy ingredients list, and presentation ideas to wow your family or coworkers. Read on to bake with confidence, even on your busiest days.

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what make this Crumbl Pumpkin Pie Cookies special

I reach for Crumbl Pumpkin Pie Cookies when a busy day needs a cozy finish. This little cookie carries pumpkin pie warmth in a soft, sugar-cookie shell. It’s a quick fix for weeknights, and it still feels like a treat from a bakery. I love how the pumpkin center stays tender, and the whipped topping brings a bright finish. Best of all, this recipe keeps the kitchen calm while delivering big flavor. It’s my go-to for colleagues, homework crammers, and bedtime ritual moments. Let me show you why this recipe feels like a hug in an oven mitt.

A cozy fall cookie that tastes like pumpkin pie

On busy days, I crave comfort, not chaos. A cozy fall cookie that tastes like pumpkin pie is a gentle, confident finale. The creamy pumpkin center meets a soft sugar cookie, like a warm scarf around a sweet afternoon.

Texture, balance, and flavor in one bite

Texture, balance, and flavor come together in one bite. The sugar cookie provides a delicate sweet base, the pumpkin center adds cozy spice, and a cloud of whipped topping crowns it. It’s light, not cloying, and totally crave-worthy.

Why You’ll Love This Crumbl Pumpkin Pie Cookies

I reach for Crumbl Pumpkin Pie Cookies on busy weeknights. They bring bakery flavors in under 33 minutes. They fit a hectic schedule, yet feel comforting. Pumpkin spice in a soft sugar cookie is autumn in a bite. The texture stays forgiving and light. They’re easy to double and share with coworkers or hungry kids. They also adapt well to crowds. And cleanup is gentle on weeknights.

Quick, weeknight-friendly dessert concept

This concept keeps steps minimal: mix a few pantry staples, form wells, fill, bake, and top. In about 30 minutes, you’ll have warm cookies ready to share.

A crowd-pleaser with a chef-tested balance

The combo of tender cookie, pumpkin center, and whipped topping sings. It balances sweetness with spice so no bite feels flat. That’s what makes it a crowd-pleaser at gatherings, classrooms, and teams.

Ingredients

Here are the exact measurements you’ll need to bring this cozy treat to life. I like to line up everything on the counter; it makes weeknights feel calmer. If you’d prefer a printable list, the exact quantities are at the bottom of the article.

For the sugar cookie base

Butter and sugars blend till fluffy, then I whisk in the egg and vanilla. The dry mix—flour, baking powder, baking soda, and salt—folds in until a soft, scoopable dough forms. Optional: dairy-free butter can be used for a dairy-free version.

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

For the pumpkin pie filling

The pumpkin center comes together with pumpkin puree, brown sugar, warm spices, cream, and a yolk. I stir it until silky, then spoon into the cookie wells.

• 1/2 cup pumpkin puree
• 3 tablespoons brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/4 cup heavy cream or evaporated milk
• 1 egg yolk

For the topping and finishing

A cloud of whipped cream crowns each cookie, with a light dusting of cinnamon for a warm finish.

• Whipped cream or whipped topping
• A sprinkle of cinnamon for garnish

How to Make Crumbl Pumpkin Pie Cookies

Step 1 — Prep and dough foundation

I start by preheating the oven to 350°F and lining a sheet with parchment.

In a large bowl, I cream butter with granulated sugar and brown sugar until fluffy.

Then I whisk in the egg and vanilla, watching the mixture shine.

In a separate bowl, I whisk together flour, baking powder, baking soda, and salt.

I blend the dry into the wet until a soft dough forms.

If the dough sticks, I chill it for 15 minutes.

This is Crumbl Pumpkin Pie Cookies in action—cozy, quick, delicious.

Step 2 — Make the pumpkin center

For the pumpkin center, I whisk pumpkin puree with brown sugar and warming spices.

Those spices—cinnamon, nutmeg, and a hint of ginger—bring the pie-like warmth.

I whisk in heavy cream and the egg yolk until the mixture is silky.

It should be thick enough to hold its shape in a well.

If the filling looks too loose, chill it a few minutes and test again.

Taste and adjust with a pinch more spice if you crave.

Step 3 — Assemble and bake

Scoop the dough into nine large mounds on the parchment-lined sheet, about 3 tablespoons each.

Flatten each mound slightly and press your thumb to create a shallow well.

Fill each well with a small amount of pumpkin center; don’t overfill.

Bake for 13–15 minutes, until the edges are set and centers stay soft.

Let the cookies rest on the sheet for 5 minutes, then move to a rack to cool completely.

For extra flair, drizzle a little maple if you like; it’s optional.

Step 4 — Finish and serve

Top each cookie with a swirl of whipped cream and a pinch of cinnamon.

Serve warm or at room temperature for best texture.

Leftovers can be stored in an airtight container for a few days.

For extra flair, drizzle a little maple if you like; it’s optional.

Tips for Success

Dough handling tips

• I chill dough 15 minutes if sticky; it firms up for easy scooping.
• I use a 3 Tbsp scoop for uniform mounds; lightly flour hands if needed.
• If still sticky, rest dough on parchment 5–10 minutes before scooping.

Filling tips

• I fill wells only halfway to avoid overflow.
• If filling looks loose, chill 5–10 minutes to set.
• I taste and adjust spice in small increments.

Baking and cooling

• I bake until edges set and centers stay soft; don’t overbake.
• I rest cookies 5 minutes on the pan, then move to a rack.
• I cool completely before topping to keep whipped cream stable.

Equipment Needed

These tools keep Crumbl Pumpkin Pie Cookies fast, neat, and doable on busy days. I rely on them daily in my kitchen.

Essential tools

Essential tools: mixing bowls, a mixer or sturdy spoon, parchment or silicone mat, baking sheet, and measuring spoons.

Alternatives for a small kitchen

Alternatives for a small kitchen: whisk, spoon, silicone mat, small baking sheet, and a compact scoop.

Variations

Exploring easy adaptations keeps Crumbl Pumpkin Pie Cookies delightful for every diet and craving. I love how small tweaks can make a big difference, especially on busy days when flavor is non-negotiable and time is scarce.

Gluten-free option

Gluten-free Crumbl Pumpkin Pie Cookies? Use a 1:1 gluten-free all-purpose flour blend. Make sure your baking powder is gluten-free too. Because gf blends vary, you may need a touch more liquid; add 1 tablespoon milk if the dough seems dry. Chill as usual.

Dairy-free version

To make dairy-free Crumbl Pumpkin Pie Cookies, swap in dairy-free butter and a dairy-free cream or coconut cream. The pumpkin center stays silky; just ensure the filling has enough moisture with the dairy-free option. If the dough feels different, add a splash of plant milk.

Flavor twists

Try adding a pinch of cloves for deeper spice, a drizzle of maple into the pumpkin center, or a handful of toasted pecan pieces on top after baking. Maple adds warmth; pecan crunch contrasts with creamy filling. Or swap in chocolate chips.

Serving Suggestions

I love presenting Crumbl Pumpkin Pie Cookies on a cozy autumn platter. A warm drink beside them turns a weeknight treat into a small moment of comfort.

Plating ideas

• Dust with cinnamon, set on a rustic autumn platter, and crown each with a dollop of whipped cream.
• Arrange with mini gourds or maple leaves for festive flair.
• Offer small cups of pumpkin-spice coffee or chai to dip or sip alongside.

Quick party serving

• Make-ahead: bake cookies, cool, and store; keep whipped cream separate until serving.
• Set up a mini dessert board with cookies, whipped cream, and spice toppings for easy grabbing.

Make-Ahead Tips for Busy Weeks with Crumbl Pumpkin Pie Cookies

I love a tidy prep day that saves weeknights. With Crumbl Pumpkin Pie Cookies, you can split tasks and bake later. A little planning keeps flavor bright and fatigue low. Let me walk you through smart make-ahead tricks. I reserve a half hour on Sunday for dough and filling. I label bags clearly so everything snaps into place. The payoff is warm cookies on busy evenings with minimal chaos.

Make-ahead dough and filling

Prepare the dough in advance and chill it until firm. Mix the pumpkin center separately, then store it chilled. Freeze both components in labeled bags for up to three months. When ready, thaw dough, assemble, and bake as directed.

Freezing and thawing

For best results, freeze baked cookies unfrosted. Wrap tightly and keep for up to 1 month. Thaw at room temperature or reheat gently to restore softness. You can also freeze the assembled wells with filling for even quicker weeknights.

Printable shopping list

Print a clean, concise ingredients list from the recipe card. Check off items as you shop to stay organized. Keep it handy on the fridge for quick weekly use.

FAQs

Can I make this ahead and freeze the cookies?

Yes. Make-ahead is easy. Freeze baked cookies unfrosted, or freeze the dough and centers separately. Thaw in the fridge overnight, then re-warm gently. Bake wells as needed for Crumbl Pumpkin Pie Cookies texture.

Can I substitute pumpkin pie filling from a can?

Yes, Crumbl Pumpkin Pie Cookies can use canned pumpkin pie filling. If using filling, cut back on brown sugar and spices a touch; if thick, loosen with cream.

How do I keep the centers soft after baking?

Keep centers soft in Crumbl Pumpkin Pie Cookies by not overbaking. Bake until edges set; centers stay soft. Rest 5 minutes on pan, then cool completely. Store airtight; re-warm before serving to revive softness.

Are these cookies suitable for a pumpkin pie flavor only in fall?

Not just fall. Crumbl Pumpkin Pie Cookies fit year-round cravings. Keep spices warmer in cooler months or lighten them for spring. A touch of orange zest brightens flavor.

How to adjust sweetness for sensitive palates?

To suit sensitive palates, cut sugar. Start with 1/3 cup granulated and 2 tablespoons brown sugar in the dough, reduce the filling’s brown sugar a touch, tweaking spices for balance.

Final Thoughts

I keep Crumbl Pumpkin Pie Cookies in my weeknight rotation because they’re a warm hug on a busy day. When the to-do list seems endless, this 33-minute bake delivers cozy flavors fast. The pumpkin-spice aroma makes the kitchen feel calmer, and the soft centers disappear quickly from plates at home, the office, and classroom snack tables.

A fall favorite you can rely on

I want you to feel confident grabbing ingredients and letting the oven do the cozy magic. This fall favorite lights up weeknights without stealing them. Give Crumbl Pumpkin Pie Cookies a try, share them with someone you love, and watch how a simple dessert becomes a small celebration.

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