Copycat Crumbl Pumpkin Cake Cookies Recipe
Oct 25, 2024
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Get ready to savor the flavors of fall with these delightful Copycat Crumbl Pumpkin Cake Cookies! Soft, spiced, and topped with a creamy icing, these cookies are perfect for cozy gatherings or as a seasonal treat. With this easy homemade recipe, you can enjoy the taste of Crumbl’s famous cookies right in your own kitchen!
Why You’ll Love This Recipe
- Deliciously Soft: These cookies have a cake-like texture that melts in your mouth.
- Fall Flavors: Packed with pumpkin and warm spices, they capture the essence of Autumn.
- Easy to Make: Simple ingredients and straightforward steps make these cookies a breeze to whip up.
- Impressive: If you have to bring a treat to a potluck this fall, take these cookies! You’ll want to double or triple the recipe, because they are sure to be a hit!
But wait! There’s more! More cookie recipes that is!
- Copycat Crumbl Lemon Blackberry Cookie
- Homemade Copycat Crumbl Blueberry Muffin Cookies
- Copycat Apple Crumbl Cookie
- Thumbprint Cookies
- Blueberry Cookies
- Oatmeal Raspberry Cookies
- Cherry Bonbon Cookies
- Dried Cherry and Chocolate Chip Cookies
Ingredients For Crumbl Pumpkin Cake Cookies
For the Pumpkin Cake Cookies:
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- 1½ teaspoons cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- ½ cup butter, softened
- ½ cup brown sugar
- ½ cup white sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
For the Cream Cheese Icing:
- 3 oz. cream cheese, softened
- 3 tablespoons butter, softened
- ⅔ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons mini chocolate chips (optional)
How To Make Crumbl Pumpkin Cake Cookies
Step 1: Prepare the Cookie Dough
Preheat Oven: Preheat your oven to 350°F (175°C).
Mix Dry Ingredients: In a small bowl, combine the flour, baking powder, cinnamon, cloves, ginger, and salt. Set aside.
Cream Butter and Sugars: In a larger mixing bowl, cream together the softened butter, brown sugar, and white sugar until fluffy.
Add Pumpkin Mixture: Beat in the pumpkin puree, egg, and vanilla extract until well incorporated.
Related: Instant Pot Pumpkin Puree
Combine Ingredients: Gradually stir in the dry ingredients until just combined.
Step 2: Shape and Bake the Cookies
Scoop the Dough: Using a cookie scoop or tablespoon, scoop out 1½ tablespoon-sized balls of dough and place them on a baking sheet lined with parchment paper, leaving a few inches of space between each.
Flatten the Cookies: Gently flatten each ball into a ⅓-inch thick disc.
Bake: Bake in the center of the oven for 10-12 minutes, or until the cookies are set.
Cool: Remove from the oven and transfer to a wire rack to cool completely.
Step 3: Make the Cream Cheese Icing
Mix Icing Ingredients: In a mixing bowl, combine the softened cream cheese, softened butter, powdered sugar, and vanilla extract. Beat until smooth.
Ice the Cookies: Once the cookies are completely cool, ice them using a piping bag or an icing knife.
Add Toppings: Sprinkle mini chocolate chips and a dash of cinnamon on top, if desired.
Enjoy Your Cookies!
These Copycat Crumbl Pumpkin Cake Cookies are sure to impress your family and friends! Serve them at your next gathering, or enjoy them as a cozy treat with a warm drink.
How to Store the Cookies
- At Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days.
- In the Refrigerator: For longer freshness, keep them in the fridge for up to a week. Make sure they are stored in an airtight container to prevent drying out.
- Freezing: To freeze, place the cooled cookies in a single layer on a baking sheet, freeze until solid, then transfer them to a freezer-safe bag. They can be frozen for up to 3 months. Thaw at room temperature before enjoying.
Crumbl Pumpkin Cake Cookies
Ingredients
For the Pumpkin Cake Cookies
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- 1½ teaspoons cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- ½ cup butter softened
- ½ cup brown sugar
- ½ cup white sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
For the Cream Cheese Icing:
- 3 oz. cream cheese softened
- 3 tablespoons butter softened
- ⅔ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons mini chocolate chips optional
Instructions
Step 1: Prepare the Cookie Dough
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Mix Dry Ingredients: In a small bowl, combine the flour, baking powder, cinnamon, cloves, ginger, and salt. Set aside.
- Cream Butter and Sugars: In a larger mixing bowl, cream together the softened butter, brown sugar, and white sugar until fluffy.
- Add Pumpkin Mixture: Beat in the pumpkin puree, egg, and vanilla extract until well incorporated.
- Combine Ingredients: Gradually stir in the dry ingredients until just combined.
Step 2: Shape and Bake the Cookies
- Scoop the Dough: Using a cookie scoop or tablespoon, scoop out 1½ tablespoon-sized balls of dough and place them on a baking sheet lined with parchment paper, leaving a few inches of space between each.
- Flatten the Cookies: Gently flatten each ball into a ⅓-inch thick disc.
- Bake: Bake in the center of the oven for 10-12 minutes, or until the cookies are set.
- Cool: Remove from the oven and transfer to a wire rack to cool completely.
Step 3: Make the Cream Cheese Icing
- Mix Icing Ingredients: In a mixing bowl, combine the softened cream cheese, softened butter, powdered sugar, and vanilla extract. Beat until smooth.
- Ice the Cookies: Once the cookies are completely cool, ice them using a piping bag or an icing knife.
- Add Toppings: Sprinkle mini chocolate chips and a dash of cinnamon on top if desired.
Notes
- At Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days.
- In the Refrigerator: For longer freshness, keep them in the fridge for up to a week. Make sure they are stored in an airtight container to prevent drying out
- Freezing: To freeze, place the cooled cookies in a single layer on a baking sheet, freeze until solid, then transfer them to a freezer-safe bag. They can be frozen for up to 3 months. Thaw at room temperature before enjoying.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
