Description

These Easy Crumbl Pumpkin Pie Cookies combine a soft pumpkin-spiced cookie base with a creamy pumpkin pie filling and a buttery crumb topping, finished with an optional maple glaze. Perfectly balanced with warm autumn spices and rich flavors, these cookies are a must-try fall treat that are simple to make and delightfully indulgent.

Ingredients

Scale

Pumpkin Cookie Dough

2.5 cups (300g) all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
0.5 tsp ground ginger
0.25 tsp ground nutmeg
0.125 tsp ground cloves (optional)
0.5 tsp salt
1 cup (226g) unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
1 large egg, room temperature
1 tsp pure vanilla extract
0.5 cup (120g) canned pumpkin puree (not pie filling)

Creamy Pumpkin Pie Filling

8 oz (226g) cream cheese, softened
0.5 cup (100g) granulated sugar
0.25 cup (60g) canned pumpkin puree
0.5 tsp pure vanilla extract
0.25 tsp ground cinnamon
0.125 tsp ground nutmeg
Pinch ground ginger
1 tbsp milk or heavy cream

Buttery Crumb Topping

0.5 cup (60g) all-purpose flour
0.25 cup (50g) granulated sugar
0.25 tsp ground cinnamon
0.25 cup (56g) cold unsalted butter, cubed

Optional Maple Glaze

1 cup (120g) powdered sugar, sifted
2 tbsp maple syrup
1–2 tbsp milk or heavy cream
0.25 tsp pure vanilla extract

Instructions

Prepare Buttery Crumb Topping: Combine 0.5 cup all-purpose flour, 0.25 cup granulated sugar, and 0.25 tsp ground cinnamon in a bowl. Cut in 0.25 cup cold unsalted butter, cubed, until coarse crumbs form. Set aside for later use.
Prepare Pumpkin Cookie Dough: Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper. In a medium bowl, whisk together the dry ingredients: 2.5 cups flour, 1 tsp baking soda, 1 tsp cinnamon, 0.5 tsp ginger, 0.25 tsp nutmeg, 0.125 tsp cloves (optional), and 0.5 tsp salt. In a large bowl, cream 1 cup softened unsalted butter with 1 cup granulated sugar and 1 cup packed light brown sugar until light and fluffy. Beat in 1 large egg, 1 tsp vanilla extract, and 0.5 cup canned pumpkin puree until just combined. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated.
Prepare Creamy Pumpkin Pie Filling: In a clean bowl, beat 8 oz softened cream cheese with 0.5 cup granulated sugar, 0.25 cup canned pumpkin puree, 0.5 tsp vanilla extract, 0.25 tsp cinnamon, 0.125 tsp nutmeg, and a pinch of ground ginger until smooth and creamy. Add 1 tablespoon milk or heavy cream and beat for an additional 30 seconds to combine. Chill filling in the refrigerator while you proceed.
Assemble and Bake Cookies: Using a spoon, scoop rounded tablespoons of cookie dough (enough for about 24-28 cookies) onto the prepared baking sheets, spacing them about 2 inches apart. Make a small well in the center of each dough ball. Fill each well with 0.5 to 1 teaspoon of the chilled pumpkin pie filling. Generously sprinkle the prepared crumb topping over the filling on each cookie. Bake one sheet at a time in the preheated oven at 375°F (190°C) for 10-12 minutes, or until edges are lightly golden and centers are set. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Add Optional Maple Glaze: While cookies cool, whisk together 1 cup sifted powdered sugar, 2 tablespoons maple syrup, 0.25 teaspoon vanilla extract, and 1 to 2 tablespoons milk or heavy cream until the mixture reaches a drizzling consistency. Once the cookies are completely cool, drizzle the maple glaze over them. Let the glaze set for 15 to 20 minutes before serving to allow it to firm up.

Notes

Use canned pumpkin puree, not pumpkin pie filling, for the best flavor and texture in the dough and filling.
Chilling the filling helps it hold its shape during baking.
Cut the butter cold for the crumb topping to achieve a nice crumbly texture.
For cleaner assembly, you can chill the cookie dough before scooping if desired, but it’s not required.
The optional maple glaze adds a lovely sweetness and compliments the pumpkin spices but can be omitted for a simpler cookie.
Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Prep Time: 25 minutes
Cook Time: 12 minutes per batch
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Pumpkin pie cookies, Crumbl cookies, pumpkin dessert, fall cookies, cream cheese filling, crumb topping, maple glaze