Pumpkin Crumble Cookies are a delectable combination of pumpkin pie, cheesecake, and cookies! Their soft pumpkin cream cheese center is surrounded by pumpkin spice cookie and topped with a cream cheese glaze. All of this comes together to work some serious cookie magic! This post contains affiliate links. Please see my disclosure for more information.
When it comes to fall, one of the most popular flavors in my house is pumpkin. My family can’t get enough! Pumpkin cakes, cookies, candy… pumpkin everything!
Because I bake so many pumpkin desserts I like to change things up a bit. I don’t want to keep making the same few things. I love these cookies because they are decadent yet easy to grab on the go.
These cookies were inspired by a Betty Crocker recipe using their sugar cookie mix. My family enjoyed it when I made it for them years ago, but I wanted to change it up a bit. Make it from scratch and incorporate some of my favorite ingredients. I know one doesn’t usually take a delicious and easy recipe and make it harder but trust me, it’s worth the extra work. (And I’m not usual, haha!)
If you’d rather go with the original, you can find it here. It’s definitely a winner either way you go!
All of the components of these cookies complement each other so perfectly. You have the chewy cookie texture, creamy pumpkin cream cheese filling, and sweet cream cheese glaze.
Assembling Your Cookies
I have a preferred order of assembly when it comes to preparing the Pumpkin Crumble Cookies you can read about bellow. Before you get started check out my easy DIY Pumpkin Spice recipe because you will be using a lot of it for these cookies. Then, you can watch my video below to see how I prepared the cookies.
The Filling
The first thing I prepare is the pumpkin filling. To make your filling the most important thing to keep in mind is room temperature cream cheese. If your cream cheese is too cold your filling won’t be smooth. It is really easy to make the filling. I beat the cream cheese first to ensure it’s light and soft enough and then just add everything but the flour. The flour will be the last thing you add so it’s not over mixed. When everything is combined, I just set the bowl aside while I work on the rest.
The Cookie
When it comes to the cookie crumbs you are going to need to use a little elbow grease to prepare the dough. It’s totally worth it though! Just get yourself a pastry blender if you don’t have one. All of the dry ingredients will go into the bowl and then you will need to add your butter and cream cheese. The key to success here is cold butter and cold cream cheese! Use your pastry blender to help you work everything together until you have little crumbs. Think peas. See my video to get a visual of what you want to look for.
Into The Oven
Once the filling and cookie dough is done you are ready to build and bake your cookies.
First, you will need to spray two mini muffin tins liberally with non-stick baking spray. Take one tablespoon of dough and drop it into each cavity in your pans then press the dough down with the back of your tablespoon.
Then, pipe or spoon cream cheese filling over the cookie dough.
Lastly, sprinkle your crumbs of dough over the cream cheese.
Bake your cookies until set and let them cool while still in the muffin tins for about 20 minutes. After the cookies have cooled, carefully remove them and drizzle with your cream cheese glaze.
Cream Cheese Glaze
While your cookies are cooling off, you can prepare your cream cheese glaze. It’s simple to mix together and adds a lot to your cookies.
Leave the cookies out until the glaze sets to the touch and then store the cookies in an airtight container.
Happy Baking! xoxo, Katie
Pumpkin spice cookie, pumpkin cream cheese, crumb topping, and cream cheese glaze blend together to make the most delicious and decedent cookie you will ever taste! Perfect for fall but you'll be tempted to make them year round.
- 1 package cream cheese room temperature
- 5 tbsp sugar
- 7 tbsp pumpkin puree
- 5 tbsp flour
- 1 1/2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 3 cups flour
- 3 tbsp corn starch
- 1 tbsp pumpkin spice
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 8 ounces unslated butter cold and cubed
- 8 ounces cream cheese cold and cubed
- 1 tbsp vanilla extract
- 1 1/2 ounces cream cheese room temperature
- 1 tbsp corn syrup
- 2 cups sifted powdered sugar You can add more to thicken the icing.
- 1 1/2 tsp vanilla
- 1/8 cup milk You can add more to thin the icing.
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Spray 2 mini muffin tins with non-stick baking spray and preheat your oven to 350 dgrees.
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Beat the cream cheese and sugar until light and fluffy.
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Add pumpkin puree, pumpkin spice, and vanilla. Beat until combined. Scrape the bowl down occasionally.
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Add the flour and beat until combined and smooth.
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Set mixture aside.
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In a large mixing bowl add sugar, flour, pumpkin spice, cornstarch, baking powder, and salt. Whisk until fully combined.
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Add cubed butter, cubed cream cheese, and vanilla. Using a pastry blender or your clean hands, combine all the ingredients until you have pea-sized crumbs. I prefer to start with a pastry blender and finish using my hands. Using the pastry blender alone can result in too dry of a mixture.
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Using a tablespoon, scoop the cookie dough mixture into the mini muffin tin cavities and then press the mixture down firmly with the back of the tablespoon. Make sure you have cookie crumbs left in the mixing bowl for the topping.
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Pipe or scoop the cream cheese mixture ontop of the packed-down cookie dough. About a couple of teaspoons. Don't overflow your muffin cavities.
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Sprinkle each cookie with the remaing cookie dough crumbs.
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Bake for 17-18 minutes.
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Place the pans on cooling racks and cool the cookies in the muffin tins until completely cool. About 30 minutes. Carefully remove the cookies with an offset spatula or butter knife.
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While your cookies are cooling you can prepare the cream cheese glaze.
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Beat together the cream cheese and corn syrup.
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Slowy add the powdered sugar.
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Beat in the vanilla.
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Slowy beat in the milk until you reach the desired consistency.
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Store the icing in a closed off piping bag until ready to use.
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Once your cookies have cooled drizzle the glaze over each cookie.
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Leave the cookies out until the glaze sets.
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