Crumbl Copycat Pumpkin Pie Cookies

Why You’ll Love This Recipe

I like this recipe because it gives me that bakery-style cookie texture right at home. The combination of butter, sugar, and oil makes the cookies soft yet rich, while the vanilla brings a warm flavor that pairs perfectly with pumpkin. I also enjoy how versatile they are I can serve them plain as sugar cookies or turn them into pumpkin pie cookies with a dollop of filling and whipped cream on top.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Cookie Ingredients:
½ cup unsalted butter, softened
⅓ cup oil
½ cup sugar
½ cup powdered sugar
1 egg
2 teaspoons vanilla extract
2 ½ cups flour
½ teaspoon salt
1 teaspoon baking powder

Directions

1. I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, I cream together the butter, oil, sugar, and powdered sugar until smooth and fluffy.
3. I beat in the egg and vanilla extract until well combined.
4. In another bowl, I whisk together the flour, salt, and baking powder.
5. I gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
6. I scoop out dough balls and place them on the baking sheet, leaving space between each.
7. I gently flatten each cookie slightly with my palm or the bottom of a glass.
8. I bake for 10–12 minutes, or until the edges are just set but the centers are still soft.
9. I let the cookies cool completely before topping them with pumpkin pie filling and a swirl of whipped cream if I want the full Crumbl-style effect.

Servings and Timing

This recipe makes about 18–20 cookies, depending on size. I usually spend 15 minutes preparing and 10–12 minutes baking, so the cookies are ready in under 30 minutes (not including cooling and decorating).

Variations

Sometimes I add pumpkin spice to the dough for extra flavor. I also like to swap the vanilla for maple extract for a fall twist. If I don’t want pumpkin pie cookies, I simply frost them with cream cheese frosting or glaze them with spiced icing.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days if topped with pumpkin filling. I don’t usually reheat them, but I sometimes warm them slightly in the microwave for 10 seconds to soften.

FAQs

Do I have to add pumpkin filling to these cookies?

No, they taste great as soft vanilla sugar cookies on their own.

Can I make the dough ahead of time?

Yes, I can refrigerate the dough for up to 24 hours before baking.

Can I freeze the cookies?

Yes, I freeze the baked cookies without filling for up to 2 months, then thaw and decorate later.

How do I get perfectly round cookies?

I use a cookie scoop to portion the dough evenly and smooth the edges before baking.

Can I make these gluten-free?

Yes, I substitute a 1:1 gluten-free flour blend with good results.

Do I need to chill the dough?

No, but if the dough feels too soft, I chill it for 20 minutes to make shaping easier.

What topping works best besides pumpkin?

I like using cream cheese frosting, caramel drizzle, or even Nutella.

How do I know when the cookies are done?

I check that the edges look set but the centers are still soft they firm up as they cool.

Can I double the recipe?

Yes, I often double it when baking for a crowd.

Can kids help make these?

Yes, kids love helping roll the dough and add pumpkin topping or whipped cream.

Conclusion

These Crumbl Copycat Pumpkin Pie Cookies are one of my favorite fall bakes. I love how soft and buttery the cookies are, and when I add pumpkin filling, they taste just like mini pumpkin pies. Whether I serve them for a holiday gathering or make a batch just for myself, they always bring cozy autumn flavor in every bite.

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