These Crumbl Pumpkin Pie Cookies are soft, chewy, and packed with cozy pumpkin flavors! They’re topped with a delicious cream cheese frosting to make them even more special.
Every bite reminds me of fall and Thanksgiving. I can’t resist stealing one (or two!) fresh out of the oven. It’s like a hug in cookie form! 🍂
Making these cookies is a breeze! Just mix, scoop, and bake. Perfect for sharing—or keeping all to yourself, no judgment here! 😉
-free, you can use a 1:1 gluten-free flour blend as a substitute. Just check that it’s a good quality blend suitable for baking.
Brown Sugar: Dark brown sugar offers a deeper flavor, but light brown sugar works just as well. If you’re out of brown sugar, you can substitute with granulated sugar, adding a bit of molasses for color and sweetness.
Cream Cheese: For the frosting, cream cheese gives that classic taste. If you want a lighter option, whipped cream cheese or Greek yogurt can be lighter alternatives, though they will change the texture slightly.
How Do You Get the Right Texture for These Cookies?
The texture of your Crumbl Pumpkin Pie Cookies is key to their deliciousness. Here’s how to get it just right:
- **Creaming Butter and Sugars:** Make sure to cream the softened butter and sugars until fluffy. This adds air and keeps your cookies soft.
- **Don’t Overmix:** When adding the dry ingredients, mix until just combined. Overmixing can make the cookies tough!
- **Watch the Baking Time:** Baking time can vary slightly based on your oven. Pull them out when the edges are golden and centers are set for that perfect chewy bite.
- **Cool Properly:** Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to ensure they hold their shape.
With these tips and insights, making your Crumbl Pumpkin Pie Cookies will be a fun and satisfying experience! Enjoy the baking process and the wonderful aroma filling your kitchen.
Key Ingredients & Substitutions
Unsalted Butter: Softened butter gives these cookies a rich flavor. If you need a dairy-free option, try using vegan butter. Just ensure it’s also softened for easy mixing!
Pumpkin Puree: Canned pumpkin puree is key for that authentic taste. Don’t use pumpkin pie filling, as it has added spices and sugar. If you don’t have canned, you can make your own by roasting and pureeing fresh pumpkin.
Flour: All-purpose flour is the base, but if you’re looking to go gluten
The Best Easy Crumbl Pumpkin Pie Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3-4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of ground cinnamon (optional, for garnish)
How Much Time Will You Need?
You’ll need about 20 minutes to prepare the cookies and frosting, plus an additional 12-15 minutes for baking. Overall, plan for around 40-45 minutes until you can enjoy your delicious pumpkin pie cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Cream the Butter and Sugars:
In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar. Use a mixer and beat until the mixture is light and fluffy. This will take about 2-3 minutes.
3. Add Egg and Pumpkin:
Next, add in the large egg, vanilla extract, and canned pumpkin puree. Mix everything until well combined. The pumpkin will make the mixture look a bit orange—this is just fine!
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. This ensures that all your dry ingredients are evenly distributed.
5. Mix Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet ingredients. Mix gently until everything is just combined. Be careful not to overmix to keep your cookies soft!
6. Scoop the Dough:
Using a large tablespoon or cookie scoop, dollop the dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
7. Bake the Cookies:
Pop the baking sheets into the oven and bake for about 12-15 minutes. You want the edges to be lightly golden while the centers remain soft and a little puffy.
8. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely.
9. Make the Frosting:
While the cookies cool, prepare the cream cheese frosting. In a bowl, combine the softened cream cheese and unsalted butter. Beat until creamy and smooth.
10. Add Sugar and Vanilla:
Mix in the vanilla extract and gradually add the powdered sugar, one cup at a time. Beat until the frosting is light and fluffy and reaches your desired sweetness and consistency.
11. Frost the Cookies:
Once the cookies are completely cooled, spread or pipe the cream cheese frosting generously on top of each cookie. Make them look pretty!
12. Garnish (Optional):
If you’d like, sprinkle a pinch of ground cinnamon over the frosting for an extra touch of flavor and decoration.
13. Serve and Enjoy!
Your delicious, soft, and flavorful pumpkin pie cookies are now ready to enjoy! These treats are perfect for any fall gathering or just when you’re craving something sweet.
These cookies capture all the warm spices and moist texture of classic pumpkin pie, topped with delightful cream cheese frosting—just like Crumbl’s famous version!
Frequently Asked Questions (FAQ)
Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes, you can use fresh pumpkin! Just roast it until tender, then scoop out the flesh and puree it until smooth. Make sure to measure out 1 cup of pureed fresh pumpkin to match the recipe.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. If you prefer, you can refrigerate them, but allow them to come to room temperature before enjoying for the best flavor and texture.
Can I Freeze These Cookies?
Absolutely! To freeze, let the cookies cool completely, then place them in an airtight container with parchment paper between layers. They can be frozen for up to 3 months. Thaw them in the fridge overnight before serving.
How Can I Make These Cookies Gluten-Free?
To make gluten-free pumpkin pie cookies, substitute all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the blend contains xanthan gum or add it separately according to the package instructions for the best texture.
