Crumbl Style Pumpkin Spice Cookies Recipe

I perfected a Crumbl-style pumpkin spice cookie that yields pillowy, spice-packed rounds crowned with glossy cinnamon buttercream you won’t believe came from your oven.

I am obsessed with these Crumbl style pumpkin spice cookies because they hit that sweet-then-spiced spot I live for. The dough is chewy thanks to packed light brown sugar and the flavor is all pumpkin spice and cinnamon without being cloying.

I love how a tangy cream cheese frosting cuts through the richness and makes every bite feel slightly reckless. And the size, big enough to share, tempting enough to steal one at midnight.

They crumble? Sometimes.

Worth it? Absolutely.

If you want indulgent fall vibes that actually taste like spice and butter, these are my go-to to eat publicly.

Ingredients

• Butter (dough): makes cookies rich and tender, basically buttery comfort in every bite.
• Sugar (granulated): gives sweetness and slight crisp edges, you’ll like that contrast.
• Brown sugar: adds chewiness and warm caramel notes, plus moist texture.
• Egg: binds everything together, keeps cookies soft and not crumbly.
• Vanilla extract: adds warm, familiar sweetness, it rounds out the spice.
• Pumpkin puree: moist pumpkin flavor and soft texture, basically autumn in a scoop.
• All-purpose flour: structure for the cookies, keeps them from falling apart.
• Cornstarch: helps soften and slightly puff the cookie, very subtle magic.
• Baking powder: gentle lift so cookies aren’t flat and dense.
• Baking soda: helps browning and slight chew, you’ll notice the texture.
• Pumpkin pie spice: classic warm spice mix, brings cozy fall vibes.
• Cinnamon: bright warmth, pairs perfectly with pumpkin and sugar.
• Nutmeg: adds nutty, slightly sweet depth, tiny but important.
• Cloves: pungent warmth, a little goes a long way in spice blend.
• Fine salt: balances sweetness, makes flavors pop so they’re not cloying.
• Cream cheese (frosting): tangy, creamy frosting that cuts through sweetness nicely.
• Butter (frosting): smooths the frosting and adds silky richness, basically dreamy.
• Powdered sugar: sweetens and thickens frosting, gives that classic pipeable texture.
• Vanilla extract (frosting): softens frosting’s sweetness, adds comforting aroma.
• Heavy cream or whole milk: thins frosting if needed, makes it spreadable.
• Pinch of salt (frosting): balances frosting, prevents it from tasting flat.

Ingredient Quantities

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed light brown sugar (cause it makes em chewy)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 2 1/2 cups all purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/2 teaspoon fine salt
• 8 ounces cream cheese, softened (for frosting)
• 1/2 cup unsalted butter, softened (for frosting)
• 3 cups powdered sugar (for frosting)
• 1 teaspoon vanilla extract (for frosting)
• 1 to 2 tablespoons heavy cream or whole milk, if needed to thin frosting
• Pinch of salt, to taste (for frosting)

How to Make this

1. Preheat oven to 350F and line baking sheets with parchment paper or silicone mats.

2. In a large bowl cream together 1 cup softened butter, 1 cup granulated sugar and 1 cup packed light brown sugar until light and fluffy, scraping the bowl now and then so nothing’s left.

3. Beat in 1 large egg, 1 teaspoon vanilla extract and 1 cup canned pumpkin puree until smooth; the batter will be loose but that is okay.

4. Whisk together 2 1/2 cups all purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon pumpkin pie spice, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cloves and 1/2 teaspoon fine salt in a separate bowl.

5. Gradually fold the dry ingredients into the wet mixture until just combined; do not overmix or the cookies will get tough. The dough should be soft and slightly sticky.

6. Chill the dough in the fridge for at least 30 minutes if you can; it helps the cookies keep their shape and get those slightly puffy edges like Crumbl. If short on time you can scoop and bake right away.

7. Scoop 3 to 4 tablespoon-sized mounds of dough onto the prepared sheets, spacing about 2 inches apart, and lightly flatten each mound with your fingers to about 1/2 inch thick because they spread a little.

8. Bake for 10 to 12 minutes until edges are set and centers look slightly underbaked; they will finish cooking on the sheet. Cool on the pan 5 minutes then transfer to a wire rack to cool completely before frosting.

9. For the frosting beat 8 ounces softened cream cheese with 1/2 cup softened butter until smooth, then add 3 cups powdered sugar, 1 teaspoon vanilla extract, a pinch of salt and 1 to 2 tablespoons heavy cream or whole milk as needed to reach a thick but spreadable consistency.

10. Once cookies are fully cool, spread or pipe the cream cheese frosting on top, chill briefly to set if you want cleaner slices, and enjoy. Store leftovers in an airtight container in the fridge for up to 4 days.

Equipment Needed

1. Oven (preheated to 350F)
2. Baking sheets (2) lined with parchment paper or silicone mats
3. Large mixing bowl
4. Electric mixer or stand mixer (or a sturdy whisk and extra elbow grease)
5. Whisk for dry ingredients
6. Rubber spatula for scraping and folding
7. Measuring cups and spoons
8. Cookie scoop or tablespoon for portioning dough
9. Wire cooling rack

FAQ

Crumbl Style Pumpkin Spice Cookies Recipe Substitutions and Variations

• Unsalted butter (1 cup) → use 7/8 to 1 cup lightly packed coconut oil, solid but scoopable. Coconut adds a little coconut flavor and makes cookies spread less, so chill dough 20 minutes before scooping. If you only have salted butter, use it but drop the recipe salt to 1/4 tsp.
• Light brown sugar (1 cup) → make your own by mixing 1 cup granulated sugar with 1 tablespoon molasses for light brown, 2 tbsp for dark. This gives the same chew and deeper caramel notes, just mix well so it’s not clumpy.
• 1 large egg → swap with a flax “egg” for a vegan option: 1 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes. Texture will be a touch denser, so add 1 to 2 tbsp extra pumpkin if dough seems dry.
• Cream cheese (8 oz, frosting) → use 8 oz mascarpone or strained Greek yogurt (well drained) for a tangy but smoother frosting. If using yogurt, drain in a cheesecloth 30–60 minutes so frosting isn’t runny; adjust powdered sugar to taste.

Pro Tips

1) Chill the dough longer if you can. 30 minutes is fine, but an hour or even overnight firms it up and stops the cookies from spreading into thin pancakes. Colder dough also concentrates flavors so they taste richer.

2) Use room temp ingredients but not too warm. Butter and cream cheese should be soft enough to mix, but if butter is greasy or cream cheese is melty your frosting will be runny. If cream cheese is too cold it’ll make lumps, so zap it for 5 to 7 seconds at a time until just soft.

3) Don’t overbake. Pull the cookies when the edges are set and centers look a tad underdone. They continue to cook on the sheet and will stay soft and chewy that way. If you like extra puffy edges, rotate the pan halfway through baking and bake one minute less.

4) Adjust frosting texture with small additions. If the frosting is too thick add milk or cream a teaspoon at a time. If it’s too thin pop it in the fridge for 10 to 20 minutes to firm up before spreading. For less sweet, knock a quarter to half cup off the powdered sugar and add a pinch more salt.