Copycat Crumbl Pumpkin Cookie
These Copycat Crumbl Pumpkin Cookies are soft, chewy, and bursting with the perfect blend of pumpkin spice, making them an ideal treat for fall. Topped with a luscious cream cheese frosting, they’re a homemade take on the popular Crumbl version, bringing all the cozy flavors of autumn straight to your kitchen. Whether you're serving them at a fall gathering or enjoying them as a cozy afternoon snack, these cookies are sure to impress!
Equipment
- Mixing Bowls (2 medium-sized)
- Hand mixer or stand mixer – for beating the butter, sugars, and wet ingredients
- Baking sheets – 2, lined with parchment paper
- Cookie scoop – or tablespoon for portioning dough
- Measuring cups and spoons – for accurate ingredient measurements
- Cooling rack – for cooling cookies after baking
- Whisk – for dry ingredients
- Spatula – for mixing and spreading frosting
Ingredients
For the Pumpkin Cookie Dough:
- 1 cup 226g unsalted butter, softened
- 1 cup 200g granulated sugar
- 1/2 cup 100g brown sugar, packed
- 1 cup 240g pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 3 cups 360g all-purpose flour
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/4 tsp salt
For the Cream Cheese Frosting:
- 8 oz 226g cream cheese, softened
- 1/2 cup 115g unsalted butter, softened
- 3 cups 360g powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Make the cookie dough:
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes). Add the pumpkin puree, egg, and vanilla extract, and mix until combined. In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
Shape the dough:
- Use a cookie scoop or tablespoon to portion the dough into 2-inch balls and place them on the prepared baking sheets. Gently flatten each cookie with the back of a spoon or your fingers, creating a thicker shape.
Bake the cookies:
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden and the centers are set but soft. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire cooling rack to cool completely.
Make the frosting:
- While the cookies are cooling, prepare the frosting. Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, 1 cup at a time, until fully incorporated. Stir in the vanilla extract. If the frosting is too thick, add a teaspoon of milk to reach your desired consistency.
Frost the cookies:
- Once the cookies have cooled completely, spread a generous amount of frosting on top of each cookie. Optionally, sprinkle with a little extra cinnamon or pumpkin pie spice for added flair.
Serve and enjoy:
- Your Copycat Crumbl Pumpkin Cookies are now ready to enjoy! Perfect with a warm drink or shared with loved ones during fall celebrations.
Notes
- Chill the dough: For thicker cookies, chill the dough for 30 minutes before baking. This helps the cookies maintain their shape and prevents excessive spreading.
- Frosting alternatives: If you prefer a less sweet frosting, you can reduce the amount of powdered sugar or try a simple glaze instead.
- Storage: Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months.
- Make it gluten-free: Use a gluten-free all-purpose flour blend to make these cookies gluten-free. Ensure you use a suitable flour blend for baking.