These Crumbl Pumpkin Pie Cookies are soft and full of fall flavors like pumpkin, cinnamon, and nutmeg. They’re like a hug in cookie form—perfectly cozy for cooler days!
Who can resist a cookie that tastes like pumpkin pie? I love how they fill the kitchen with such a lovely scent while baking. They’re an easy treat that always impresses!
Key Ingredients & Substitutions
Pumpkin Puree: Make sure you use pure pumpkin puree, not pumpkin pie filling. The filling is sweetened and spiced, which would alter the flavor. If you can’t find pumpkin puree, homemade mashed pumpkin works great as a substitute!
Spices: Ground cinnamon is essential for that cozy flavor, but you can adjust the spices based on your preference. If you don’t have nutmeg or cloves, you can skip them or replace with allspice for a different flavor boost.
Butter: Using unsalted butter is best as it allows you to control the salt level. If you need a dairy-free option, try using a vegan butter substitute for a similar texture!
Flour: All-purpose flour is the standard here, but if you’re looking for a gluten-free option, you can use a 1:1 gluten-free flour blend. The cookies might turn out slightly different, but they’ll still be delicious!
How Can I Successfully Mix the Cookie Dough?
Mixing the dough properly is key to achieving the right cookie texture. When combining wet and dry ingredients, mix just until they come together. Overmixing can lead to tough cookies.
- Start by creaming the butter and sugars until they’re light and fluffy. This step incorporates air, which helps your cookies rise.
- Add in the egg, vanilla, and pumpkin puree until you have a smooth mixture.
- In a separate bowl, whisk the dry ingredients together before adding them to the wet mix gradually. This helps distribute the baking soda and spices evenly.
- When everything is mixed, the dough should be slightly sticky—this is perfect for soft cookies! If it seems too wet, you can chill it for 30 minutes before scooping.
These tips will help you make perfectly soft and flavorful pumpkin pie cookies that everyone will love! Enjoy your baking!
The Best Crumbl Pumpkin Pie Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
For the Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 15 minutes to bake. You’ll want to allocate about 5 minutes for cooling before frosting the cookies. All in all, plan for about 45 minutes from start to finish, plus any additional cooling time if desired.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheets:
Start by preheating your oven to 350°F (175°C). While it heats up, line two baking sheets with parchment paper to prevent sticking. This makes cleanup a breeze too!
2. Cream the Butter and Sugars:
In a large mixing bowl, use an electric mixer to cream the softened butter with the granulated and brown sugars. Mix until the mixture is light and fluffy—it should take about 2-3 minutes. This step is crucial for a perfect cookie texture!
3. Add Wet Ingredients:
Next, add in the egg, vanilla extract, and pumpkin puree. Mix well until everything is nicely combined and smooth. This mixture should look creamy and inviting!
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. This ensures that the spices and leaveners are evenly distributed, which helps your cookies rise properly.
5. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing just until everything is incorporated. Be careful not to overmix, as this can lead to tough cookies. You want a soft, slightly sticky dough.
6. Shape the Cookies:
Scoop about 2 tablespoons of dough for each cookie and place them on the prepared baking sheets, leaving about 2 inches of space between each scoop. This allows the cookies to spread while baking!
7. Bake the Cookies:
Pop the baking sheets into the preheated oven and bake for 12-15 minutes. You’re looking for the edges to be set while the centers remain soft. They might not look done, but trust me—they’ll firm up as they cool!
8. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool on the sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely. This step is critical for the frosting to stick later on!
9. Make the Frosting:
While the cookies are cooling, it’s time to prepare the frosting! In a medium bowl, beat together the softened cream cheese and butter until smooth. Then add the sifted powdered sugar, vanilla extract, cinnamon, and nutmeg. Mix until fluffy—a perfect topping for your cookies!
10. Frost the Cookies:
Once your cookies are completely cooled, generously frost each cookie with the cream cheese frosting. Feel free to get creative with how much you want to add—more frosting equals more deliciousness!
11. Serve and Enjoy:
These cookies are best enjoyed fresh but can be stored in an airtight container for up to 5 days in the fridge. Enjoy your cozy pumpkin pie cookies with a warm drink or share with friends and family!
This recipe yields soft, moist cookies with classic pumpkin pie spice flavors, topped with luscious spiced cream cheese frosting that tastes just like the beloved Crumbl treat! Happy baking!
FAQ for Crumbl Pumpkin Pie Cookies
Can I Use Canned Pumpkin Pie Filling Instead of Pumpkin Puree?
No, it’s best to use pure pumpkin puree for this recipe. Pumpkin pie filling contains added sugars and spices, which could alter the flavor and texture of the cookies. If pumpkin puree is unavailable, you can make your own by cooking and mashing fresh pumpkin.
How Can I Make These Cookies Gluten-Free?
To make gluten-free pumpkin pie cookies, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure the blend includes xanthan gum for the best texture. The cookies may have a slightly different texture but will still be delicious!
What’s the Best Way to Store Leftover Cookies?
Store any leftover cookies in an airtight container in the fridge for up to 5 days. If you prefer, you can freeze the cookies for up to 3 months. Just make sure to layer them between parchment paper to prevent sticking!
Can I Make the Cookie Dough Ahead of Time?
Absolutely! You can prepare the cookie dough in advance and store it in the refrigerator for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze it. When ready to bake, let it thaw in the fridge overnight and scoop as directed!
