Bakery Style Crumbl Pumpkin Pie Cookies

Bakery Style Crumbl Pumpkin Pie Cookies are the ultimate fall treat, featuring a thick, soft sugar cookie base topped with a cloud of light, whipped pumpkin pie mousse. This copycat recipe allows you to enjoy that signature bakery flavor at home year-round, without the long lines or the high price tag.

Why You Will Love This Recipe

You will love these cookies because they capture the essence of a classic pumpkin pie in a convenient, handheld form that requires no fork. Making nine of these at home costs significantly less than buying just three at a bakery, and because they are so easy to prepare, you can enjoy them in the middle of summer or the heart of autumn. The base is perfectly thick and soft, and the mousse topping is light enough that you can easily finish a whole cookie without feeling weighed down. It is the perfect project for anyone who loves recreating popular bakery treats in their own kitchen.

Ingredients

• 1 stick unsalted butter, softened
• 1/3 cup vegetable or canola oil
• 1/2 cup granulated sugar
• 1/4 cup powdered sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 2 1/3 cups all-purpose flour
• 1/4 tsp salt
• 3/4 tsp baking powder
• 3 oz cream cheese, softened
• 1/2 cup brown sugar
• 5 oz pumpkin puree (not pumpkin pie filling)
• 2/3 cup heavy cream, cold
• 1 tbsp granulated sugar (for the whipped cream)
• 1 tsp vanilla extract (for the whipped cream)
• 2 tsp pumpkin pie spice
• Orange gel food coloring (optional)

Step-by-Step Instructions

1. Preheat your oven to 350F and line a large baking sheet with parchment paper.
2. In a large mixing bowl or stand mixer, cream together the softened butter, oil, granulated sugar, and powdered sugar until smooth.
3. Add the egg and vanilla extract, mixing until fully combined.
4. Stir in the flour, salt, and baking powder just until the flour disappears into the dough.
5. Using a large cookie scoop, form nine equally sized balls and place them on the baking sheet. Flatten them slightly to about 1 inch in thickness.
6. Use the bottom of a 1/4 cup measuring cup to press a deep well into the center of each cookie.
7. Bake for 8 to 9 minutes. The cookies will look slightly underdone, which is exactly what you want; they will firm up as they cool on the pan.
8. While the cookies cool, cream the softened cream cheese and brown sugar in a medium bowl until smooth. Mix in the pumpkin puree, pumpkin pie spice, and a drop of orange gel food coloring.
9. In a separate cold bowl, whip the heavy cream, 1 tbsp granulated sugar, and vanilla extract until stiff peaks form.
10. Gently fold the whipped cream into the pumpkin mixture until combined. Be careful not to over-mix or you will lose the airy mousse texture.
11. Pipe the mousse into the center of each cooled cookie. Tap the cookies gently on the counter to help the filling spread to the edges, then chill in the fridge for 30 minutes before serving.

Expert Tips / Pro Tips

The most important rule for this recipe is to fold, not stir, your mousse. If you stir too vigorously, you will knock the air out of the whipped cream and end up with a dense frosting instead of a light mousse. When baking the base, do not be tempted to overbake the cookies to make them look golden brown. They are meant to be pale and will finish setting as they cool on the baking sheet. Finally, ensure your heavy cream is very cold before whipping to ensure it reaches stiff peaks quickly.

Variations & Substitutions

If you prefer a more natural look, you can skip the orange gel food coloring; the cookies will have a soft, natural squash color that is just as beautiful. For a gluten-free version, swap the all-purpose flour for a high-quality 1-to-1 gluten-free baking blend that contains xanthan gum. If you want to make smaller, bite-sized cookies for a party, reduce the bake time to 6 to 7 minutes and halve the mousse filling recipe.

Serving Suggestions

These cookies are best served chilled, straight from the refrigerator. For the perfect presentation, you can add a tiny dollop of extra whipped cream on top of the mousse just before serving. They pair beautifully with a hot cup of coffee or a spiced chai tea, making them an ideal dessert for cool autumn evenings.

Storage, Freezing & Reheating

Store your finished cookies in an airtight container in the refrigerator for up to 4 days. Because they contain cream cheese, they must be kept cold. If you wish to freeze them, flash-freeze the filled cookies on a sheet pan until firm, then layer them in an airtight container with parchment paper between each cookie for up to 3 months. Thaw them flat in the refrigerator overnight before serving.

Nutrition Information

Calories	498
Carbohydrates	55g
Protein	5g
Fat	29g
Saturated Fat	13g
Sugar	29g
Sodium	227mg

FAQ

Can I use pumpkin pie filling instead of pumpkin puree?

No, you should stick to plain pumpkin puree. Pumpkin pie filling is pre-sweetened and pre-spiced, which will make the mousse cloying and too loose to hold its shape.

How far ahead can I make these cookies?

You can bake the cookie bases up to 2 days in advance and store them at room temperature. The mousse can also be made 2 days ahead and kept in the fridge. For the best texture, fill the cookies on the day you plan to serve them.

Why are my cookies still soft in the middle after baking?

That is intentional! These cookies set as they cool. Only add extra baking time if the cookies are so fragile that they break when you try to move them after they have fully cooled.