This recipe is part of our ongoing collaboration with Whisk & Wunder. Together, we’re bringing you cozy autumn recipes in English and German — perfect for chilly afternoons, weekend baking days, or whenever the scent of cinnamon and pumpkin feels just right.
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As summer fades and the crisp air of autumn starts to settle in, there’s something undeniably comforting about baking. The warm aroma of cinnamon, nutmeg, and clove wafting through the kitchen is like an instant hug. These fluffy pumpkin pie cookies are everything we love about the season—soft, melt-in-your-mouth, and topped with the dreamiest chai cream cheese frosting.

Think of them as the perfect hybrid between a bakery-style Crumbl cookie and your grandma’s homemade pumpkin pie. They’re big enough to feel indulgent, but soft enough that they practically dissolve the moment you take a bite. And that frosting? It’s a swirl of creamy, spiced perfection that takes each cookie from delicious to downright irresistible. Whether you’re baking them for a cozy night in, a weekend gathering, or to sneak into lunchboxes for a sweet surprise, these cookies are bound to become a seasonal favorite.

Are these Crumbl Dupes Budget Friendly?

Absolutely. This recipe calls for simple, affordable pantry staples like flour, sugar, butter, and spices you probably already have on hand. The most “specialty” item here is pumpkin puree—and with half a can doing the trick, you might even have enough left over to make a quick pumpkin bread or a spiced latte.

The chai cream cheese frosting is equally cost-conscious, using everyday ingredients like cream cheese, butter, powdered sugar, and a blend of chai spices. There’s no need for fancy extracts or expensive baking tools—just a mixing bowl, a whisk, and a little autumn spirit.

If you’re planning to bake a big batch for a gathering, this recipe scales up beautifully. You could easily double it for minimal extra cost and freeze any extras (if they last long enough to make it to the freezer!). In short—these cookies are proof that cozy fall baking doesn’t have to be expensive.

Why you’ll love it ❤️

If you’re the kind of person who counts down the days until pumpkin spice season, this recipe will feel like a warm welcome into autumn. Here’s what makes these cookies so special:

Bakery-Level Fluffiness: These cookies are big, soft, and pillowy—think the texture of Crumbl cookies, but even better because they’re fresh from your oven.
Cozy Autumn Flavors: Cinnamon, nutmeg, and clove combine to give that familiar pumpkin pie taste, perfectly balanced so no single spice overpowers the others.
The Frosting Factor: Our chai cream cheese frosting is smooth, tangy, and delicately spiced—an elegant topping that enhances, not overpowers.
Perfect for Sharing: Big enough to impress on a dessert table but approachable enough for an after-school snack, these cookies are the definition of a crowd-pleaser.
Foolproof for Any Skill Level: Even beginner bakers will nail this recipe, thanks to straightforward steps and forgiving dough.

If you love this, you’ll love…

If these fluffy pumpkin pie cookies have you craving even more spiced, cozy bakes, you’ll fall head-over-heels for these other pumpkin-perfect creations from TastyCue:

Copycat Starbucks Mini Pumpkin Loaves – Cozy Fall Baking Delights – Imagine the smell of fresh pumpkin bread drifting from your oven, laced with cinnamon, nutmeg, and cloves. These mini loaves capture all the charm of your favorite coffee shop treat—tender, moist, and topped with a sweet glaze—without the drive or the long lines. Perfect for gifting, sharing, or enjoying with a cup of chai.
Fall-Inspired Gluten-Free Pumpkin Breakfast Bars – Soft, chewy, and filled with wholesome goodness, these breakfast bars are the perfect way to start a crisp autumn morning. They’re spiced just right, naturally gluten-free, and sturdy enough to grab on your way out the door. Think cozy pumpkin bread meets energy bar—comfort and fuel in every bite.
Pumpkin Cupcakes – How to Make the Perfect Autumn Treat – Moist, fluffy, and kissed with pumpkin pie spice, these cupcakes are pure autumn joy in handheld form. Each one is crowned with a swirl of creamy frosting that perfectly complements the warm flavors beneath. Bake them for a fall party, a bake sale, or just because—it’s impossible not to smile when you take a bite.

📌 Pin Me!

Pumpkin pie cookies are the dessert you didn’t know you needed—but will want every fall from now on. Save this recipe to Pinterest so you can bake them whenever pumpkin cravings hit. And if you try them let us know on our Pinterest account!

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Ingredients

Here’s what you’ll need to create these scrumptious cookies:

1 cup or 200g creamed butter
1/2 cup or 120g granulated sugar
1/2 cup or 80g packed brown sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp clove
1 egg
1 tsp vanilla extract
1/2 can pumpkin (about 1 cup or 225g)
2 cups or 370g all-purpose flour

FOR THE CHAI CREAM CHEESE FROSTING:
Find the full recipe here or make your own using cream cheese, powdered sugar, butter, and our very own Chai Spice mix.

Instructions

Now that we have our ingredients ready, let’s get baking! Follow these simple steps for fluffy pumpkin pie cookies.

Preheat the Oven: Start by preheating your oven to 350°F (175°C) so it’s hot and ready for those delicious cookies.
Mix Wet Ingredients: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Then, mix in the egg, vanilla extract, and pumpkin puree.
Add the Spices: To ensure the spices meld beautifully with the flavors, mix in the cinnamon, nutmeg, and clove right into the wet ingredients. This helps carry the flavors through the fat of the butter, resulting in a more flavorful cookie.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix; we want to keep that fluffy texture!
Chill the Dough: For the best results, cover the cookie dough and chill it in the refrigerator for about 30 minutes. This step helps the cookies maintain their shape and enhances the flavors.
Scoop and Bake: Once chilled, use a cookie scoop or spoon to drop rounded tablespoons of dough onto a unlined, ungreased, baking sheet. Bake for 10-12 minutes, or until the edges are lightly golden. The centers should look soft—they will firm up as they cool.
Cool and Frost: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Once cool, it’s time to frost them with the delightful chai cream cheese frosting!

Chai Cream Cheese Frosting

Now, let’s elevate our cookies with a creamy chai cream cheese frosting. This luscious topping adds a delightful richness that perfectly complements the fluffy pumpkin pie cookie. You can find the recipe for the chai cream cheese frosting here. We recommend piping it on the cookies but you can spread if you don’t have a piping bag!

FAQ – Pumpkin Pie Cookies

Can I make pumpkin pie cookies ahead of time?
Yes! These pumpkin pie cookies are a great make-ahead dessert. You can bake them a day or two in advance, store them in an airtight container at room temperature (unfrosted), and frost them just before serving. This keeps the cookies fresh and prevents the chai cream cheese frosting from making them too soft.

What’s the best frosting for pumpkin cookies?
Our chai cream cheese frosting is a perfect match—it’s creamy, tangy, and spiced to complement the pumpkin. If you prefer something lighter, a maple glaze or simple vanilla buttercream also works beautifully. You can find our chai cream cheese frosting recipe here.

Do I have to chill the cookie dough?
Yes—chilling the dough for at least 30 minutes is important for this recipe. It prevents the cookies from spreading too much while baking, helps maintain their fluffy shape, and allows the pumpkin and spices to meld for a richer flavor.

Can I freeze pumpkin pie cookies?
Absolutely! Bake and cool the cookies completely (without frosting), then store them in an airtight container or freezer bag for up to 3 months. When ready to serve, thaw at room temperature and frost with fresh chai cream cheese frosting.

Can I make these pumpkin cookies gluten-free?
Yes—you can substitute a 1:1 gluten-free baking flour blend. Look for one that contains xanthan gum for structure. If you’re looking for a dedicated gluten-free pumpkin treat, try our Fall-Inspired Gluten-Free Pumpkin Breakfast Bars.

How do I get my cookies extra soft and fluffy?
Start with room temperature butter, don’t overmix your dough, and measure your flour correctly (spoon and level, don’t scoop). Also, remove the cookies from the oven when the edges are set but the centers still look slightly soft—they’ll continue to cook on the tray.

Can I use fresh pumpkin instead of canned?
Yes, but make sure to roast and puree the pumpkin until smooth, then blot it with paper towels to remove excess moisture. Too much liquid can make the dough sticky and cause the cookies to spread more than desired.

The Final Forkful

These fluffy pumpkin pie cookies topped with chai cream cheese frosting are sure to become a cherished addition to your fall baking repertoire. With their soft, pillowy texture and the warm spices of autumn, they are a treat that everyone will adore. So, gather your ingredients, put on your favorite playlist, and enjoy the delightful process of baking.

We hope you enjoy every bite, and may your kitchen be filled with warmth and joy this season!

If you try these out be sure to give us a shout at @tastycue on all socials!

Much love,

Sidney & Thomas

Sidney & Thomas Johnson-Quesnelle