Pumpkin Pie Crumble Cookies

These Pumpkin Pie Crumbl Cookies are a homemade copycat made with a soft pumpkin pie spice cookie base and a thick cream cheese frosting dusted with cinnamon sugar.

They’re big, bakery-style cookies, closer to a slice of pie in cookie form than a regular drop cookie.

Serve these cookies for Thanksgiving, fall parties, potlucks, bake sales, or cozy weekend baking.

They’re easy to share, easy to pack, and a fun alternative to traditional pumpkin pie when you want something handheld and crowd-friendly.

If you love pumpkin cookies, pumpkin pie desserts, and fall baking recipes, these crumble-topped cookies are a great seasonal treat to add to your autumn baking list.

Since you’re already deep into pumpkin season, these are worth trying too:

• Pumpkin Pie Protein Balls
• Pumpkin Casserole with Toasted Marshmallow
• Pumpkin Oatmeal Cookies
• Pumpkin Whoopie Pie

Ingredients You’ll Need

Cornstarch is the trick behind that soft, bakery-style texture Crumbl cookies are known for (it keeps the crumb tender instead of crisp).

The cream cheese frosting is what actually makes these taste like pumpkin pie, so don’t skimp on the pumpkin pie spice in it.

Important Recipe Notes

• Let the cookies cool all the way. Frosting a warm cookie melts the frosting into a puddle instead of a thick layer. Thirty minutes on the pan is usually enough, but a fully cool cookie is worth the wait.
• Don’t skip the cornstarch. It’s a small amount, but it’s the ingredient that keeps these soft instead of crisp days later. Skipping it gives you a fine cookie, just not the bakery-style texture these are known for.

• Go big on the dough balls. The bakery-style look comes from making these cookies larger than a standard drop cookie, closer to 3 ounces each. Smaller portions bake faster and won’t have the same soft, thick middle.
• Chill the dough if it’s too soft to handle. Warm kitchens can make this dough stickier than usual. Fifteen minutes in the fridge firms it up enough to scoop and roll without it sticking to your hands.
• The frosting can be made ahead. Make the cream cheese frosting up to 2 days ahead and keep it covered in the fridge. Let it sit at room temperature for 15 minutes and give it a quick stir before frosting the cookies.
• Storage keeps them soft, not the frosting pretty. Once frosted, these are best stored in a single layer in the fridge so the frosting doesn’t smear. Bring them to room temperature for 15 minutes before eating for the best texture.

How to Serve, Store & Customize This Recipe

Serving:

Serve these at room temperature, ideally within a day of frosting them, so both the cookie and the frosting are at their best texture. They pair well with a cup of coffee or spiced tea for an afternoon treat.

Storage:

Store frosted cookies in a single layer in an airtight container in the fridge for up to 4 days. Unfrosted cookies keep at room temperature for 3 days, or in the freezer for up to 2 months.

Customization:

Add a small piece of graham cracker or a sprinkle of crushed graham crumbs on top of the frosting for a pie-crust effect.

Swap the cream cheese frosting for a simple vanilla buttercream if you want something less tangy.