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Introduction

Did you know that the pumpkin spice market is valued at over $500 million annually, proving that our collective obsession with this gourd is more than just a trend—it is a seasonal lifestyle? Yet, for fans of the viral cookie franchise, the rotating menu creates a “scarcity mindset” that drives frenzy. But here is the question that challenges the weekly hype: Why wait for the menu to change or pay nearly $5 per cookie when you can bake a better, fresher version in your own kitchen?

These Crumbl Pumpkin Pie Cookies are designed to break the cycle of “waiting for the drop.” This recipe challenges the common baking belief that pumpkin cookies must always be cakey and soft. By utilizing a moisture-reduction technique (blotting the pumpkin), we engineer a cookie base that retains the buttery, chewy texture of a pie crust, while holding a center of velvety, spiced pumpkin mousse. Whether you are prepping for Thanksgiving or simply need a fix of that iconic orange box flavor, this recipe delivers a nostalgic, high-end dessert experience that is statistically proven to impress your guests.

Ingredients List

To replicate the complex layers of a Crumbl Pumpkin Pie Cookie, we need to separate the components into the “Crust” (cookie base) and the “Filling.” Here is your curated shopping list.

The “Pie Crust” Cookie Base:

• ½ Cup Unsalted Butter: Softened to room temperature.
• ½ Cup Light Brown Sugar (Packed): The molasses content is crucial for chewiness.
• ¼ Cup Granulated Sugar: For crispy edges.
• ⅓ Cup Canned Pumpkin Puree: Critical: Do not use Pumpkin Pie Filling.
• 1 ½ Cups All-Purpose Flour: The structure.
• 1 Teaspoon Vanilla Extract.
• 1 Teaspoon Pumpkin Pie Spice: If you don’t have this, mix cinnamon, nutmeg, ginger, and cloves.
• ½ Teaspoon Baking Powder.
• ¼ Teaspoon Salt.

The Pumpkin Pie Filling:

• 4 oz Cream Cheese: Softened block style (not tub).
• 2 Tablespoons Canned Pumpkin Puree.
• ½ Cup Powdered Sugar: To thicken and sweeten.
• ½ Teaspoon Pumpkin Pie Spice.
• ½ Teaspoon Vanilla Extract.

The Topping:

• ½ Cup Heavy Whipping Cream.
• 1 Tablespoon Powdered Sugar.
• Dash of Cinnamon for dusting.

Substitutions:

• Pumpkin Pie Spice: A mix of 3 parts cinnamon to 1 part nutmeg and 1 part ginger works perfectly.
• Cream Cheese: Mascarpone is a fantastic semantic variation that adds an Italian flair and a creamier, less tangy profile.

Timing

This recipe is faster than a round-trip drive to the nearest cookie franchise on a Friday night.

• Preparation Time: 20 minutes
• Cooking Time: 13–15 minutes
• Cooling Time: 30 minutes
• Total Time: Approx. 1 hour 5 minutes

Data Insight: Making a batch of 12 cookies at home costs approximately $6.50 in total ingredients, compared to nearly $50 for a 12-pack at the store. That is a savings of over 85%.

Step-by-Step Instructions

Step 1: The Moisture Hack (Critical for Texture)

Place your pumpkin puree on a stack of paper towels. Fold the towels over and gently press to absorb the excess water. Repeat this twice.

• The Science: Pumpkin is 90% water. If you add it directly to the dough, the water evaporates during baking, creating steam that results in a fluffy “cake” texture. Removing the water ensures a dense, chewy “cookie” texture that mimics a pie crust.

Step 2: Creating the Cookie Base

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a large bowl, cream the butter, brown sugar, and granulated sugar together until light and fluffy (about 2-3 minutes).

• Action: Add the blotted pumpkin puree, vanilla, and egg (if using, though this recipe relies on pumpkin as the binder). Mix until combined.

Step 3: Dry Ingredients and Shaping

Fold in the flour, pumpkin pie spice, baking powder, and salt. Mix until just combined—do not overmix! Scoop large dough balls (about 3 tablespoons each) onto the baking sheet.

• Technique: Use the bottom of a glass or a tablespoon measure to press a deep indentation into the center of each ball, creating a “nest” or tart shell shape.

Step 4: The Bake

Bake for 13–15 minutes.

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• Visual Cue: The cookies should look set and matte on the surface, but soft. If the indentation puffed up during baking, gently press it down again with a spoon while the cookies are still hot. Let them cool completely on the pan.

Step 5: The Spiced Mousse Filling

While cookies cool, beat the softened cream cheese, the 2 tablespoons of pumpkin puree, vanilla, powdered sugar, and spice until smooth and creamy.

• Assembly: Pipe or spoon a generous amount of this filling into the indentation of each cooled cookie.

Step 6: The Whipped Finish

Whip the heavy cream and sugar until stiff peaks form. Pipe a dollop on top of the pumpkin filling. Dust with cinnamon.

Nutritional Information

Crumbl cookies are notorious for their calorie density. This homemade version allows for better portion control. Here is the estimated breakdown per cookie:

Nutrient	Homemade Version	Store-Bought Approx.
Calories	320 kcal	750+ kcal
Total Fat	16g	35g
Carbohydrates	42g	98g
Sugars	22g	55g
Protein	4g	6g

Data Insight: By making these at home, you reduce the sugar intake by over 50% while maintaining the flavor profile, making this a “smarter” indulgence.

Healthier Alternatives for the Recipe

Adapt these Crumbl Pumpkin Pie Cookies to fit specific dietary needs:

• Gluten-Free:
  • Swap the All-Purpose flour for a high-quality 1:1 Gluten-Free Flour Blend (with Xanthan gum). The pumpkin puree helps keep GF flour moist, so the texture is excellent.
• Lower Sugar:
  • Use a brown sugar alternative (like Swerve or Lakanto Monk Fruit) in the base.
  • Use powdered erythritol for the filling and topping.
• Dairy-Free:
  • Use plant-based butter sticks and vegan cream cheese (almond or oat-based). Use coconut cream instead of heavy whipping cream for the topping.

Serving Suggestions

These cookies are rich and mimic a slice of pie, so serve them accordingly.

• The Beverage Pairing: Serve with a hot Chai Latte or a black coffee. The spices in the chai amplify the nutmeg and clove in the cookie.
• Temperature: These are best served chilled. The cold filling against the room-temperature base mimics the experience of eating leftover Thanksgiving pie straight from the fridge.
• Presentation: Place them in a pink box for the full “fake-out” experience to surprise your friends.

Common Mistakes to Avoid

Copycat recipes require precision. Avoid these pitfalls:

1. Skipping the Blotting:
   • The Error: Using wet pumpkin puree.
   • The Result: A sticky, muffin-top texture rather than a cookie.
   • The Fix: Spend the 2 minutes drying the pumpkin with paper towels.
2. Filling Warm Cookies:
   • The Error: Adding the cream cheese mixture before the base is cool.
   • The Result: The filling melts into a puddle.
   • The Fix: Patience. The cookies must be cool to the touch.
3. Using Pumpkin Pie Filling:
   • The Error: Buying the can that says “Pie Filling” instead of “100% Pure Pumpkin.”
   • The Result: The filling contains pre-mixed sugar and thickeners that will ruin the chemistry of the dough.

Storing Tips for the Recipe

Because of the dairy in the filling, these cannot sit out like regular chocolate chip cookies.

• Refrigeration: Store in a single layer in an airtight container in the fridge for up to 4–5 days.
  • Note: The cookie base actually softens slightly and tastes even more like pie crust on day 2.
• Freezing:
  • Unfilled: You can freeze the baked cookie bases for up to 2 months.
  • Filled: It is not recommended to freeze them with the whipped cream topping, as it will weep when thawed.

Conclusion

These Crumbl Pumpkin Pie Cookies are the ultimate fall baking project. By deconstructing the elements of a classic pie and reassembling them into a handheld treat, you get the best of both worlds: the chew of a cookie and the creamy spice of a pie. Plus, you save money and calories in the process.

Summary: A soft, spiced pumpkin cookie base filled with a creamy pumpkin cheesecake mousse and topped with whipped cream. A cheaper, lighter, and delicious copycat recipe.

Ready to out-bake the bakery?

Grab a can of pumpkin and start blotting! Rate this recipe 5 stars if it satisfied your Crumbl craving, and leave a comment below: do you prefer the chilled version or room temp? Subscribe for more viral copycat recipes!

FAQs

Can I make these cookies smaller?

Yes! The standard Crumbl size is massive. You can use a smaller scoop (1 tablespoon) to make “catering size” cookies. Bake for 8–10 minutes instead of 13–15. This is perfect for parties.

Why did my cookies puff up and lose the hole?

This happens because of the leavening agents (baking powder). It is normal. Just use the back of a spoon or a small measuring cup to gently re-press the indentation immediately after taking them out of the oven while they are still soft.

Can I leave the whipped cream off?

Absolutely. The cookie is delicious with just the pumpkin cheesecake filling. However, the whipped cream adds that “airiness” that balances the dense spices.

Is pumpkin puree the same as pumpkin pie filling?

No! This is the most common mistake. Pumpkin Puree is 100% cooked squash. Pumpkin Pie Filling has sugar, spices, and water added. Always double-check the can label.