21 Secrets to Crumbl Pumpkin Pie Cookies That Taste Heavenly

Name: 21 Secrets to Crumbl Pumpkin Pie Cookies That Taste Heavenly
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 1 tsp cinnamon; 1/2 tsp nutmeg; 1/2 tsp ginger; 1/2 cup unsalted butter, softened; 1 cup brown sugar; 1/2 cup granulated sugar; 1 egg; 1 tsp vanilla extract; 1 cup pumpkin puree

Author: lia

Published: August 8, 2025

Updated: August 8, 2025

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Every fall, my kitchen transforms into a pumpkin spice wonderland, and these Crumbl Pumpkin Pie Cookies have become our family’s absolute favorite. They capture all the cozy flavors of pumpkin pie in soft, chewy cookie form – trust me when I say they disappear faster than you can say “seconds please!” After years of testing pumpkin cookie recipes (I may have gone through twenty pounds of pumpkin puree last season), I’ve perfected this version that rivals the famous Crumbl cookies. As a baker who’s supplied treats to our local farmers market for five seasons, I can promise these cookies deliver that perfect balance of warm spices, pumpkin goodness, and melt-in-your-mouth texture that makes autumn baking so magical.

Table of Contents

Why You’ll Love The Best Crumbl Pumpkin Pie Cookies

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Let me tell you why these cookies have become my fall baking obsession:

The texture is absolute perfection – soft and chewy with just the right amount of crisp edges (I call it the “golden halo” effect)
The spice blend hits every nostalgic pumpkin pie note without being overpowering – cinnamon leads but lets nutmeg and ginger sing backup
They’re easier than making an actual pie but give you all those cozy dessert vibes in portable cookie form
The pumpkin flavor shines through beautifully – not too subtle, not too strong, just like that first perfect bite of Thanksgiving pie

Honestly? These cookies make my whole house smell like autumn magic while they bake.

Ingredients for The Best Crumbl Pumpkin Pie Cookies

Here’s everything you’ll need to make these heavenly pumpkin cookies (and yes, I’ve learned the hard way that substitutions can change the texture – more on that below!):

2 cups all-purpose flour (spooned and leveled – no packing!)
1 tsp baking soda (make sure it’s fresh!)
1/2 tsp salt (I use fine sea salt)
1 tsp cinnamon + 1/2 tsp nutmeg + 1/2 tsp ginger (my holy trinity of pumpkin spices)
1/2 cup unsalted butter, softened to room temperature (about 65°F – touch test: it should indent slightly when pressed)
1 cup packed brown sugar (dark brown gives richer flavor)
1/2 cup granulated sugar
1 large egg (straight from the fridge is fine)
1 tsp pure vanilla extract (the real stuff makes a difference)
1 cup pumpkin puree (NOT pie filling – see notes below)

Ingredient Notes & Substitutions

After burning one too many batches with the wrong pumpkin product, let me save you the heartache:

Pumpkin puree vs pie filling: This is crucial! Puree is just cooked pumpkin (Libby’s is my go-to), while pie filling has added sugars and spices. Using pie filling will make your cookies way too sweet and alter the texture. If you only have pie filling, reduce the sugar and skip the added spices.

Butter alternatives: For dairy-free, I’ve had success with Earth Balance sticks, but coconut oil makes cookies spread more. If using margarine, choose sticks with at least 80% fat content.

Flour options: For gluten-free, King Arthur Measure for Measure works beautifully – no other adjustments needed. Whole wheat pastry flour can substitute half the AP flour for a nuttier flavor.

Egg replacement: 1 flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 mins) works in a pinch, though cookies may be slightly denser.

Pro tip: Don’t skip packing that brown sugar! The molasses helps balance the pumpkin’s earthiness.

Equipment You’ll Need for The Best Crumbl Pumpkin Pie Cookies

You probably already have most of these basics in your kitchen (no fancy gadgets required!):

2 mixing bowls (one large, one medium – I like glass so I can see when everything’s fully mixed)
Hand mixer or stand mixer (though a strong arm and wooden spoon works in a pinch!)
Baking sheets (light-colored, rimmed ones bake most evenly)
Parchment paper (trust me, it’s worth it for easy cleanup and no stuck cookies)
Cookie scoop or tablespoon (for perfect portioning – I use a #40 scoop)
Wire rack (lets cookies cool without getting soggy bottoms)

That’s it! No cookie cutters, rolling pins, or special pans needed for these easy pumpkin treats.

How to Make The Best Crumbl Pumpkin Pie Cookies

Alright, let’s dive into the fun part – baking these heavenly pumpkin cookies! Follow these steps closely, and you’ll have perfect cookies every time. I’ve included all my little tricks that took me years to figure out.

Prep your station: Preheat oven to 350°F (175°C) – no rushing this step, we want even heat! Line baking sheets with parchment paper (no greasing needed).
Whisk dry ingredients: In your medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger. Get those spices evenly distributed – no clumps!
Cream butter and sugars: In your large bowl, beat the softened butter with brown and granulated sugars for 2-3 minutes until light and fluffy. Scrape the bowl halfway – those sneaky unmixed bits love to hide at the bottom.
Add wet ingredients: Beat in the egg and vanilla until fully incorporated. Then mix in the pumpkin puree – it’ll look a bit separated at first, but keep mixing until smooth.
Combine everything: Gradually add the dry ingredients to the wet, mixing on low speed (or by hand) until just combined. The dough will be soft and slightly sticky – perfect!
Portion dough: Use a tablespoon or cookie scoop to drop dough onto prepared sheets, spacing them 2 inches apart. I like to slightly flatten each mound with damp fingers for even baking.
Bake to perfection: 12-14 minutes is the sweet spot! Look for lightly browned edges and centers that look set but still soft (they’ll firm up as they cool). Rotate pans halfway for even browning.
Cool properly: Let cookies rest on baking sheets for 5 minutes (this prevents breakage), then transfer to wire racks. Try not to eat them all straight from the pan – though I won’t judge if you sneak one!

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Pro Tips for Perfect Cookies

Avoid overmixing! Once you add flour, mix just until no dry streaks remain – overworked dough makes tough cookies.

Pumpkin moisture varies: If dough seems too wet (sticks to hands), chill 30 minutes. Too dry? Add 1 tbsp milk.

For even baking: Use middle oven rack and bake one sheet at a time. If you must bake two sheets, swap their positions halfway.

Cookie doneness test: Edges should be golden, centers slightly puffed but not wet-looking. They’ll firm up perfectly as they cool.

Serving Suggestions for The Best Crumbl Pumpkin Pie Cookies

Oh, the possibilities with these cookies! While they’re absolutely heavenly all on their own (I may or may not eat half the batch straight from the cooling rack), here are my favorite ways to serve them:

Classic: Warm with a dollop of fresh whipped cream – it melts into the cookie like a dream
Fancy: Sandwich two cookies around vanilla ice cream for pumpkin cookie ice cream sandwiches
Brunch-worthy: Dunked in spiced chai or pumpkin spice latte – pure autumn bliss
Next level: Drizzled with caramel sauce and sprinkled with toasted pecans

Pro tip: Warm them for 10 seconds in the microwave before serving – it’s like getting them fresh from the oven all over again!

Storing and Freezing The Best Crumbl Pumpkin Pie Cookies

Here’s how to keep these pumpkin cookies tasting fresh – because let’s be real, you’ll want to savor every last one (if they last more than a day in your house!). At room temp, store them in an airtight container with a slice of bread – the bread keeps them soft while absorbing excess moisture. They’ll stay perfect for up to 5 days this way.

For longer storage, freeze baked cookies in a single layer before transferring to freezer bags. They’ll keep for 3 months! When the craving hits, just pop a frozen cookie straight into a 300°F oven for 5 minutes – you’d swear it was fresh-baked. The dough also freezes beautifully – portion it first, then freeze the scoops to bake straight from frozen (just add 1-2 extra minutes).

Nutrition Information

Just so you know, these nutrition facts are estimates based on the exact ingredients I use – your cookies might vary slightly! Each delicious pumpkin cookie contains about 120 calories, with that perfect balance of warm spices and pumpkin goodness. Remember, homemade treats are always about enjoying the flavors, not counting every gram!

FAQs About The Best Crumbl Pumpkin Pie Cookies

Can I freeze the cookie dough? Absolutely! I always keep some dough balls in the freezer for spontaneous cookie cravings. Just scoop the dough onto a parchment-lined sheet, freeze solid (about 2 hours), then transfer to freezer bags. When you’re ready to bake, no need to thaw – just add 1-2 extra minutes to the baking time. They come out just as soft and delicious!

Why are my cookies spreading too much? Oh, I’ve been there! Usually it’s because the butter was too soft or the dough wasn’t chilled enough. Next time, try popping the dough in the fridge for 30 minutes before baking. Also, make sure you’re using proper measuring techniques – too much sugar can cause spreading. And never skip that parchment paper – it helps regulate the heat!

Can I make these cookies crispier? If you prefer a crispier texture, try baking at 375°F for 10-12 minutes instead. The higher temp gives more caramelization. Or, leave them in the oven a minute longer after turning it off – the residual heat dries them out slightly without burning. Just know they’ll lose that signature Crumbl-like softness!

Can I double this recipe? You bet! I double it all the time for holiday gifts. Just mix in batches if your bowl isn’t big enough – overfilled bowls lead to uneven mixing. The dough keeps well in the fridge for 3 days too, so you can bake fresh cookies throughout the week!

For more delicious recipes and baking inspiration, check out our Pinterest page!