Spiced Crumbl Pumpkin Cookies

Finding the perfect fall cookie that captures all those cozy autumn flavors can feel like an impossible task. After all, most pumpkin cookies either turn out too cake-like, lack that signature spiced flavor, or simply don’t have the soft, chewy texture we’re all craving during sweater weather.

Luckily, these Crumbl-style pumpkin cookies hit every mark: they’re perfectly soft and thick, packed with warm pumpkin spice, and topped with a cream cheese frosting that takes them over the top without being too sweet.

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What Kind of Pumpkin Puree Should I Use?

For these cookies, you’ll want to use plain pumpkin puree, not pumpkin pie filling – there’s a big difference! Pumpkin pie filling already has spices and sugar added, which will throw off your recipe. Look for cans labeled “100% pure pumpkin” or “pumpkin puree” in the baking aisle. Libby’s is probably the most common brand you’ll find, but any pure pumpkin puree will work great. Make sure to give it a good stir before measuring since it can separate in the can, and if you have leftover puree, it keeps in the fridge for about a week or can be frozen for later baking projects.

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Options for Substitutions

These pumpkin cookies are pretty forgiving when it comes to swaps, so here’s what you can do if you’re missing something:

• Pumpkin puree: This is the star of the show, so I wouldn’t recommend skipping it. But if you’re in a pinch, you can try mashed sweet potato or butternut squash puree – just know the flavor will be a bit different.
• Pumpkin pie spice: Don’t have the pre-made blend? Mix together 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon ginger, and a pinch of cloves. You can also just use extra cinnamon if that’s all you have.
• Brown sugar: White sugar works fine here, though you’ll lose a bit of that molasses flavor. You can also make your own brown sugar by mixing 1/3 cup white sugar with 1 teaspoon molasses.
• Egg yolk: A whole egg will work just fine – your cookies might be slightly less rich but still delicious. You can also try 1 tablespoon of applesauce or 1/2 mashed banana.
• Cream cheese frosting: Store-bought frosting saves time, or you can make a simple powdered sugar glaze with milk and vanilla if you want something lighter.
• Butter: You can substitute with vegetable oil (use 3/4 the amount) or coconut oil at room temperature for a slightly different texture.

Watch Out for These Mistakes While Baking

The biggest mistake with pumpkin cookies is overmixing the dough once you add the flour, which can lead to tough, dense cookies instead of the soft, cake-like texture you want. Make sure your butter and cream cheese are properly softened to room temperature before starting – cold ingredients won’t cream together well and can result in lumpy frosting or uneven cookie texture. Don’t skip chilling the dough for at least 30 minutes before baking, as this prevents the cookies from spreading too much and helps them hold their thick, bakery-style shape. Watch your baking time carefully since these cookies can go from perfectly soft to overbaked quickly – they should still look slightly underdone in the center when you pull them out, as they’ll continue cooking on the hot pan.

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What to Serve With Pumpkin Cookies?

These soft pumpkin cookies are perfect on their own, but they really shine when paired with a warm cup of coffee or spiced chai tea that complements all those cozy fall flavors. I love serving them alongside a glass of cold milk for dunking, especially since the cream cheese frosting makes them extra rich and satisfying. For a fun fall gathering, try setting them out with hot apple cider or even a pumpkin spice latte for the full autumn experience. You can also crumble them over vanilla ice cream for an easy dessert that tastes like pumpkin pie in cookie form.

Storage Instructions

Keep Fresh: These pumpkin cookies stay soft and delicious when stored in an airtight container at room temperature for up to 5 days. If you’ve already frosted them, keep them in the fridge in a covered container to prevent the cream cheese frosting from spoiling. Just let them sit out for about 10 minutes before serving so they’re not too cold.

Freeze: You can freeze the unfrosted cookies in a freezer bag for up to 3 months – they thaw perfectly! I like to freeze some without frosting so I can make them feel fresh anytime. The cream cheese frosting doesn’t freeze as well, so I’d recommend making that fresh when you’re ready to serve.

Make Ahead: These cookies are perfect for making ahead since they actually taste better the next day! You can bake the cookies and store them unfrosted, then whip up the cream cheese frosting right before you want to serve them. The flavors really develop nicely overnight.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-4000
• Protein: 18-24 g
• Fat: 190-220 g
• Carbohydrates: 430-500 g

Ingredients

For the cookies:

• 1/2 cup unsalted butter
• 1/2 tsp salt
• 1/2 cup white sugar
• 1/3 cup light brown sugar
• 1 egg yolk
• 1/4 cup pumpkin puree
• 1 tsp vanilla extract
• 1 2/3 cups all-purpose flour
• 1 tsp pumpkin pie spice (plus extra for dusting)
• 1/4 tsp ground cinnamon
• 1 tsp baking powder

For the cream cheese icing:

• 5 tbsp salted butter, softened
• 6 oz softened cream cheese
• 1/2 tsp vanilla extract
• 2 to 3 cups powdered sugar (begin with 2 cups; increase if necessary for desired thickness)

For topping:

• Extra pumpkin pie spice, for sprinkling

Step 1: Prepare for Baking

Preheat your oven to 350°F (175°C).

Line 1-2 baking sheets with parchment paper and set aside to ensure your cookies don’t stick and bake evenly.

Step 2: Make the Pumpkin Cookie Dough

• 1/2 cup unsalted butter
• 1/2 tsp salt
• 1/2 cup white sugar
• 1/3 cup light brown sugar
• 1 egg yolk
• 1/4 cup pumpkin puree
• 1 tsp vanilla extract
• 1 2/3 cups all-purpose flour
• 1 tsp pumpkin pie spice (plus extra for dusting)
• 1/4 tsp ground cinnamon
• 1 tsp baking powder

In a medium bowl, cream together the unsalted butter, salt, white sugar, and light brown sugar until the mixture is light and fluffy.

Add in the egg yolk, pumpkin puree, and vanilla extract, blending well until smooth.

In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, ground cinnamon, and baking powder.

Gradually add the dry ingredients to the wet ingredients, mixing until a cookie dough forms.

I like to make sure not to overmix at this stage for a tender cookie.

Step 3: Shape and Bake the Cookies

Using a spoon or a large cookie scoop, drop large balls of cookie dough onto the prepared baking sheets.

Flatten each ball slightly with your hands or the bottom of a glass.

You should have about 10 cookies—bake 6 per cookie sheet for best results.

Bake in the preheated oven for about 13 minutes, or until the edges are lightly browned.

Let the cookies cool on the baking sheet for 15 minutes, then transfer to a wire rack to cool completely before frosting.

Step 4: Prepare the Cream Cheese Frosting

• 5 tbsp salted butter, softened
• 6 oz softened cream cheese
• 1/2 tsp vanilla extract
• 2 to 3 cups powdered sugar (begin with 2 cups; increase if necessary for desired thickness)

While the cookies are cooling, beat together the softened salted butter and cream cheese in a bowl until creamy and lump-free.

Add in the vanilla extract and continue beating.

Gradually add powdered sugar while mixing on low speed, using at least 2 cups and adding more as needed until a thick frosting forms.

If the frosting becomes too thick, add a splash of milk to thin it out—I find this tip helpful for getting a perfectly spreadable consistency.

Step 5: Frost and Garnish the Cookies

• cream cheese frosting (from Step 4)
• extra pumpkin pie spice, for sprinkling

Fill a piping bag with the cream cheese frosting (from Step 4) and trim the tip or use a 1A circular piping tip.

Pipe a large swirl of icing onto each cooled cookie, starting from the center and working outward to mimic the signature Crumbl cookie look.

Sprinkle the tops lightly with extra pumpkin pie spice to garnish.

For a pretty presentation, I like to dust the spice directly over the frosting right before serving.

Spiced Crumbl Pumpkin Cookies

Delicious Spiced Crumbl Pumpkin Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 22 minutes mins

Total Time 32 minutes mins

Servings 4

Calories 3750 kcal

Ingredients

  

For the cookies:

• 1/2 cup unsalted butter
• 1/2 tsp salt
• 1/2 cup white sugar
• 1/3 cup light brown sugar
• 1 egg yolk
• 1/4 cup pumpkin puree
• 1 tsp vanilla extract
• 1 2/3 cups all-purpose flour
• 1 tsp pumpkin pie spice (plus extra for dusting)
• 1/4 tsp ground cinnamon
• 1 tsp baking powder

For the cream cheese icing:

• 5 tbsp salted butter, softened
• 6 oz softened cream cheese
• 1/2 tsp vanilla extract
• 2 to 3 cups powdered sugar (begin with 2 cups; increase if necessary for desired thickness)

For topping:

• extra pumpkin pie spice, for sprinkling

Instructions

 

• Preheat your oven to 350°F (175°C). Line 1-2 baking sheets with parchment paper and set aside to ensure your cookies don't stick and bake evenly.
• In a medium bowl, cream together the unsalted butter, salt, white sugar, and light brown sugar until the mixture is light and fluffy. Add in the egg yolk, pumpkin puree, and vanilla extract, blending well until smooth. In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, ground cinnamon, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until a cookie dough forms. I like to make sure not to overmix at this stage for a tender cookie.
• Using a spoon or a large cookie scoop, drop large balls of cookie dough onto the prepared baking sheets. Flatten each ball slightly with your hands or the bottom of a glass. You should have about 10 cookies—bake 6 per cookie sheet for best results. Bake in the preheated oven for about 13 minutes, or until the edges are lightly browned. Let the cookies cool on the baking sheet for 15 minutes, then transfer to a wire rack to cool completely before frosting.
• While the cookies are cooling, beat together the softened salted butter and cream cheese in a bowl until creamy and lump-free. Add in the vanilla extract and continue beating. Gradually add powdered sugar while mixing on low speed, using at least 2 cups and adding more as needed until a thick frosting forms. If the frosting becomes too thick, add a splash of milk to thin it out—I find this tip helpful for getting a perfectly spreadable consistency.
• Fill a piping bag with the cream cheese frosting (from Step 4) and trim the tip or use a 1A circular piping tip. Pipe a large swirl of icing onto each cooled cookie, starting from the center and working outward to mimic the signature Crumbl cookie look. Sprinkle the tops lightly with extra pumpkin pie spice to garnish. For a pretty presentation, I like to dust the spice directly over the frosting right before serving.