If you love the cozy flavors of pumpkin pie but crave a bakery-style cookie, these Crumbl-inspired Pumpkin Pie Cookies are your fall dream. Buttery graham cookie cups cradle silky pumpkin custard and a swoosh of whipped cream. They look fancy, taste nostalgic, and come together with simple pantry ingredients.
The Best Crumbl Pumpkin Pie Cookies
Buttery graham cookie cups filled with silky stovetop pumpkin custard and finished with a swoosh of whipped cream. All the cozy pumpkin pie vibes in a handheld, bakery-style cookie—perfect for make-ahead fall gatherings.
Equipment
- 2 Baking Sheet
- 1 Parchment Paper for lining
- 1 1/4 cup scoop
- 1 Small saucepan
- 1 Whisk
Ingredients
Graham Cookie Base
- 0.5 cup unsalted butter softened
- 0.5 cup granulated sugar
- 0.25 cup light brown sugar
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1.5 cups all-purpose flour
- 0.75 cup graham cracker crumbs finely ground
- 1 teaspoon pumpkin pie spice
- 0.5 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.5 teaspoon kosher salt
Pumpkin Custard Filling
- 1 cup pure pumpkin puree
- 0.5 cup whole milk
- 0.33 cup brown sugar
- 1.5 tablespoons cornstarch to thicken
- 1.5 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 pinch fine salt to balance sweetness
Whipped Cream Topping
- 0.75 cup heavy cream very cold
- 2 tablespoons powdered sugar
- 0.5 teaspoon vanilla extract
Makes: 2.75inch round, 1inch height
Instructions
Make the Pumpkin Custard Filling
- In a small saucepan, whisk pumpkin, milk, brown sugar, cornstarch, pumpkin pie spice, salt, and vanilla until smooth.
- Cook over medium heat, whisking constantly, until thick, glossy, and just bubbling at the edges, 3 to 5 minutes.
- Transfer to a bowl, press plastic wrap directly on the surface, and cool to room temperature, then chill while you bake the cookies.
Mix the Graham Cookie Dough
- Heat oven to 350°F (175°C). Line baking sheets with parchment.
- Cream butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2 minutes. Beat in egg and vanilla until combined.
- In a separate bowl, whisk flour, graham crumbs, pumpkin spice, baking powder, baking soda, and salt. Add to the wet ingredients and mix on low just until no dry streaks remain.
Shape and Indent the Cookies
- Scoop 1/4 cup portions of dough and roll into balls. Arrange 6 per sheet, spacing well.
- Use the bottom of a 1/4 cup measuring cup to gently press each ball into a thick disc about 2 3/4 inches wide, creating a shallow well in the center. Smooth cracked edges with your fingers.
Bake the Cookie Cups
- Bake 10 to 12 minutes until the edges are set and just starting to color. Centers will look soft.
- Right out of the oven, use the measuring cup again to press the wells back down so there is space for filling. Cool on the sheet 10 minutes, then transfer to a rack to cool completely.
Fill and Chill
- Spoon or pipe cooled pumpkin custard into each cookie well, about 1 1/2 tablespoons per cookie.
- Chill 20 to 30 minutes to set for the cleanest slices and bites.
Whip and Top
- Beat cold cream, powdered sugar, and vanilla to soft peaks.
- Pipe a swirl or add a dollop to each cookie. Sprinkle with extra graham crumbs or a pinch of cinnamon if you like.
Notes
Refrigerate filled cookies up to 3 days (keep whipped cream separate if storing over 24 hours). Freeze unfrosted cookie bases up to 2 months; thaw, then fill and top. Best served slightly chilled or at cool room temperature; do not reheat.
Tried this recipe?Let us know how it was!
Why You’ll Love This The Best Crumbl Pumpkin Pie Cookies
- Bakery-quality at home with simple, reliable steps.
- Silky stovetop pumpkin filling that sets perfectly for clean bites.
- Buttery graham cookie base for true pumpkin pie vibes.
- Make-ahead friendly for holidays, parties, and bake swaps.
- Customizable with gluten-free or dairy-free swaps.
The Best Crumbl Pumpkin Pie Cookies Ingredients & Substitutions
- Unsalted butter: 1/2 cup (113 g), softened. Substitute plant-based butter for dairy-free.
- Granulated sugar: 1/2 cup (100 g) for that classic cookie texture.
- Light brown sugar: 1/4 cup (50 g) for moisture and caramel notes.
- Large egg: 1, room temperature. For egg-free, use a flax egg, though texture will be more tender.
- Pure vanilla extract: 1 teaspoon.
- All-purpose flour: 1 1/2 cups (180 g). Use a quality 1:1 gluten-free baking blend to make it GF.
- Graham cracker crumbs: 3/4 cup (75 g), finely ground. Use GF grahams if needed.
- Pumpkin pie spice: 1 teaspoon. Swap with 3/4 tsp cinnamon + 1/8 tsp ginger + 1/8 tsp nutmeg + pinch clove.
- Baking powder: 1/2 teaspoon.
- Baking soda: 1/4 teaspoon.
- Kosher salt: 1/2 teaspoon.
Pumpkin Custard Filling
- Pure pumpkin puree: 1 cup (240 g). Do not use pumpkin pie filling.
- Whole milk: 1/2 cup (120 ml). Substitute evaporated milk for richer flavor or almond milk for dairy-free.
- Brown sugar: 1/3 cup (67 g). Adjust to taste.
- Cornstarch: 1 1/2 tablespoons to thicken.
- Pumpkin pie spice: 1 1/2 teaspoons.
- Vanilla extract: 1 teaspoon.
- Fine salt: pinch to balance sweetness.
Whipped Cream Topping
- Heavy cream: 3/4 cup, very cold. Use coconut cream for dairy-free.
- Powdered sugar: 2 tablespoons.
- Vanilla extract: 1/2 teaspoon.
Yield: 12 large cookies. Equipment: 2 baking sheets, parchment, 1/4 cup scoop, small saucepan, whisk.
Step-by-Step Instructions to Make The Best Crumbl Pumpkin Pie Cookies
Make the Pumpkin Custard Filling
- In a small saucepan, whisk pumpkin, milk, brown sugar, cornstarch, pumpkin pie spice, salt, and vanilla until smooth.
- Cook over medium heat, whisking constantly, until thick, glossy, and just bubbling at the edges, 3 to 5 minutes.
- Transfer to a bowl, press plastic wrap directly on the surface, and cool to room temperature, then chill while you bake the cookies.
Mix the Graham Cookie Dough
- Heat oven to 350°F (175°C). Line baking sheets with parchment.
- Cream butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2 minutes. Beat in egg and vanilla until combined.
- In a separate bowl, whisk flour, graham crumbs, pumpkin spice, baking powder, baking soda, and salt. Add to the wet ingredients and mix on low just until no dry streaks remain.
Shape and Indent the Cookies
- Scoop 1/4 cup portions of dough and roll into balls. Arrange 6 per sheet, spacing well.
- Use the bottom of a 1/4 cup measuring cup to gently press each ball into a thick disc about 2 3/4 inches wide, creating a shallow well in the center. Smooth cracked edges with your fingers.
Bake the Cookie Cups
- Bake 10 to 12 minutes until the edges are set and just starting to color. Centers will look soft.
- Right out of the oven, use the measuring cup again to press the wells back down so there is space for filling. Cool on the sheet 10 minutes, then transfer to a rack to cool completely.
Fill and Chill
- Spoon or pipe cooled pumpkin custard into each cookie well, about 1 1/2 tablespoons per cookie.
- Chill 20 to 30 minutes to set for the cleanest slices and bites.
Whip and Top
- Beat cold cream, powdered sugar, and vanilla to soft peaks.
- Pipe a swirl or add a dollop to each cookie. Sprinkle with extra graham crumbs or a pinch of cinnamon if you like.
Tips for Success
- Measure accurately. For flour, fluff, spoon, and level or weigh at 180 g to avoid dry cookies.
- Do not overbake. Pull cookies when edges set but centers remain soft for a tender bite.
- Re-press the wells while warm to ensure room for filling.
- Let the custard fully cool before filling so it does not melt the cookie center.
- Chill for at least 20 minutes after filling for that signature neat bite.
Variations of The Best Crumbl Pumpkin Pie Cookies
- Cream cheese swirl: Whisk 3 oz softened cream cheese with 1 tablespoon sugar and ripple through the pumpkin before piping.
- Maple pumpkin: Replace 2 tablespoons brown sugar with pure maple syrup and add 1/4 teaspoon maple extract.
- Chocolate-dipped rim: Dip cooled cookie edges in melted white chocolate, then graham crumbs.
- Gluten-free: Use a 1:1 GF flour blend and GF graham crumbs. Bake an extra 1 to 2 minutes if needed.
- Dairy-free: Use plant butter, almond milk in the filling, and coconut whipped cream.
Serving Suggestions: What to Pair with The Best Crumbl Pumpkin Pie Cookies
- Hot drinks: Chai latte, cinnamon coffee, or a vanilla steamer.
- Holiday dessert board: Add apple slices, candied pecans, and dark chocolate squares.
- A la mode: Serve chilled cookies with a scoop of vanilla bean or cinnamon ice cream.
Storage & Reheating Instructions
- Refrigerate filled cookies in an airtight container up to 3 days. Keep whipped cream separate if storing longer than 24 hours.
- Freeze unfrosted cookie bases up to 2 months. Thaw at room temp, then fill and top.
- Do not reheat. These cookies are best enjoyed slightly chilled or at cool room temperature.
Memories Made Around the Table
The first time I brought these to a Friendsgiving, they vanished long before the pie made its entrance. Everyone loved getting their own little slice of pumpkin pie in cookie form, and the recipe card was passed around like a treasured secret.
FAQs
Can I use canned pumpkin pie filling? Use pure pumpkin puree. Pumpkin pie filling is presweetened and spiced, which will throw off the flavor and texture.
My custard is runny. What happened? It likely did not cook long enough. Simmer until thick and glossy, and remember it thickens more as it cools. A touch more cornstarch can help if needed.
Can I make these ahead? Yes. Bake cookie bases up to 2 days ahead. Fill the day of serving and top with whipped cream just before serving for the freshest look.
How do I get perfect wells? Press gently before baking and again immediately after baking with the same measuring cup. Smooth cracks with slightly damp fingers.
Can I use store-bought whipped topping? Absolutely. It is a quick shortcut. For best flavor, stabilize real whipped cream with a spoonful of powdered sugar.
Final Thoughts
These Crumbl-style Pumpkin Pie Cookies deliver all the cozy pie flavors in a handheld, party-ready dessert. Bake a batch for your next fall gathering and watch them disappear one creamy, spiced bite at a time.