These Crumbl-style pumpkin pie cookies are soft, chewy, and bursting with fall flavors. Each bite is like a hug from your favorite pumpkin pie!
Honestly, these cookies are so good that sharing might be hard. I like to enjoy them warm with a scoop of ice cream on top—pure bliss! 🍂
Key Ingredients & Substitutions
Unsalted Butter: Softened unsalted butter is best for a rich cookie flavor. If you’re in a pinch, use margarine or coconut oil, but it may change the texture slightly.
Pumpkin Puree: Always opt for pure pumpkin puree rather than pumpkin pie filling for better control over sweetness and spices. If you can’t find it, homemade puree works well too—just roast and blend fresh pumpkin.
Ground Spices: The mix of cinnamon, nutmeg, ginger, and cloves creates that classic pumpkin spice flavor. If you’re missing one, consider using a pumpkin pie spice blend instead, though adjust the quantity to taste.
Cream Cheese: This is crucial for the frosting’s tangy flavor. If you’re dairy-free, you can substitute with a vegan cream cheese alternative, which works just as well!
How Do I Ensure My Cookies Are Soft and Chewy?
Getting soft and chewy cookies can be tricky, but here are some tips to help:
- Don’t overmix the dough; stop mixing as soon as you don’t see dry flour.
- Chill the dough for 20-30 minutes before scooping it. This helps the cookies hold their shape better.
- Keep an eye on your cookies in the oven. They should look set but soft in the middle—remove them while they’re still a bit underbaked for that chewy texture.
Following these steps will help you achieve that perfect, soft bite reminiscent of Crumbl cookies! Enjoy making them!
The Best Crumbl-Style Pumpkin Pie Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup (1/2 stick) unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon (optional, for extra pumpkin spice flavor)
How Much Time Will You Need?
This delicious recipe takes about 15 minutes of prep time and around 10-11 minutes of baking time. You’ll want to let the cookies cool for a bit afterward. Overall, expect to spend about 30-45 minutes from start to finish, plus cooling time for the best results!
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheets:
Preheat your oven to 350°F (175°C). While it warms up, line your baking sheets with parchment paper or silicone baking mats. This will help prevent the cookies from sticking.
2. Make the Cookie Dough:
In a large bowl, beat the softened butter and granulated sugar with a mixer on medium speed for about 3 minutes until the mixture is light and fluffy. Next, add the egg, pumpkin puree, and vanilla extract. Mix everything together until well combined.
3. Combine Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. This step helps evenly distribute the baking powder and spices.
4. Mix Wet and Dry Ingredients:
Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; it’s okay if there are a few lumps!
5. Shape the Cookies:
Using a cookie scoop or a spoon, drop rounded tablespoon-sized portions of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie so they can spread while baking.
6. Bake the Cookies:
Bake the cookies in the preheated oven for 9-11 minutes. You’ll know they’re ready when the edges look set but the tops are still soft and slightly cracked. Remember, they will continue to cook a bit as they cool!
7. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely.
8. Prepare the Cream Cheese Frosting:
While your cookies are cooling, it’s time to make the frosting! In a mixing bowl, beat together the softened cream cheese and butter until they are creamy and smooth. Gradually add the sifted powdered sugar, mixing on low speed, and then beat in the vanilla extract and optional ground cinnamon until fluffy.
9. Frost the Cookies:
Once your cookies are completely cool, it’s time to frost! Spread or pipe a generous amount of cream cheese frosting on top of each cookie. You can use a piping bag for a decorative finish if you like!
10. Garnish and Serve:
If you wish, sprinkle a pinch of cinnamon or nutmeg on top for an extra touch of flavor and presentation. Enjoy your cookies right away, or store them in an airtight container in the refrigerator for up to 4 days. Just let them come to room temperature before serving for the best flavor and texture!
Enjoy your soft, spiced pumpkin pie cookies topped with luscious cream cheese frosting—just like from Crumbl! 🍪🎃
FAQ for Crumbl-Style Pumpkin Pie Cookies
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! You can make your own pumpkin puree by roasting and blending fresh pumpkin. Just make sure to remove excess moisture, as too much water can affect the cookie texture.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container in the refrigerator for up to 4 days. For best flavor and texture, allow them to come to room temperature before serving.
Can I Freeze These Cookies?
Absolutely! You can freeze unbaked cookie dough balls or baked cookies. For dough, scoop and freeze on a baking sheet, then transfer to a bag for up to 3 months. For baked cookies, place them in a single layer in an airtight container or freezer bag. Thaw them overnight in the fridge before eating or baking!
What Can I Substitute for Cream Cheese in the Frosting?
If you prefer a dairy-free option, you can use a vegan cream cheese substitute. Traditional frosting can also be made with butter and powdered sugar for a simpler flavor without cream cheese, but it will lack that lovely tanginess.
