I can’t get enough of Crumbl cookies, but recently, I tried their Pumpkin Cake Cookie, and I was hooked! The combination of soft pumpkin goodness with the perfectly spiced frosting was irresistible. Naturally, I decided I had to recreate these at home, and that’s how my Crumbl Copycat Pumpkin Cake Cookies came to be. Now, I can enjoy this fall favorite any time I want, and it’s just as delicious as the original!

What is so funny with Crumbl and me is that I usually end up liking the cookies from there that I don’t think I will like. That was the case with this cookie. I wasn’t overly excited about the cookie but decided to try it. I was pleasantly surprised at how much I loved it.

Now, the Crumbl is darker in color than my cookie. This could be due to the pumpkin brand used. I used Libby pumpkin, which is a pretty bright orange color. However, I have noticed that store-brand pumpkin tends to have a deeper, almost orange-brown color. So, the color of the cookie can vary depending on the canned pumpkin used.

I also found the Crumbl original to be a little more dry. This copycat is a little more moist than the Crumbl original, and I actually like it better. The great thing about making your own version at home is that you can change up the cookie. My husband wanted some with chocolate chips on the inside. This was a simple enough change. We also decided you can mix in the chocolate chips AND top them with the frosting for a super decadent cookie.

Ingredients to Make Crumbl Copycat Pumpkin Cake Cookies

• BUTTER
• PUMPKIN PUREE
• DARK BROWN SUGAR
• SUGAR
• EGG
• VANILLA EXTRACT
• FLOUR
• CORNSTARCH
• BAKING POWDER
• PUMPKIN SPICE
• GINGER
• CINNAMON
• SALT
• CREAM CHEESE
• POWDERED SUGAR

How to Make Crumbl Copycat Pumpkin Cake Cookie Recipe

Preheat your oven to 350°F and line two cookie sheets with parchment paper or silicone baking mats. Set aside while you prepare the dough.

Mix the Cookie Dough
In a large mixing bowl, whisk together the melted butter, pumpkin puree, brown sugar, granulated sugar, egg, and vanilla extract until smooth and well combined. This will be the base for your pumpkin cake cookies.

In the same bowl, gently fold in the flour, cornstarch baking powder, cornstarch, pumpkin pie spice, ground ginger, cinnamon, and salt. Mix just until the dry ingredients are fully incorporated, and no streaks remain. Be careful not to overmix to keep the cookies soft and tender.

Scoop and Shape Cookies
Using a large cookie scoop, portion out 12 equally-sized balls of cookie dough. Place six cookies on each prepared baking sheet, spacing them evenly apart. Lightly spray the back of a spoon or your hands with non-stick spray, then gently flatten each cookie to about ⅔ inch thickness.

Bake the Cookies
Bake the cookies in the preheated oven for 15-16 minutes or until they are set but still soft. Remove the baking sheets from the oven and allow the cookies to cool on the sheets for a few minutes before transferring them to a wire rack to cool completely.

While the cookies are cooling, make the frosting. In a medium bowl, beat the softened cream cheese and butter together with a hand mixer until smooth. Add the vanilla extract and powdered sugar, and continue beating for 4-6 minutes until the frosting is light and fluffy.

Frost and Decorate
Transfer the cream cheese frosting to a piping bag fitted with a round tip. Pipe the frosting in a circular motion on top of each cooled cookie, starting from the center and working outward. For a fun finishing touch, sprinkle mini chocolate chips over the frosted cookies. Enjoy your Crumbl Copycat Pumpkin Cake Cookies, perfect for any fall occasion!

Frequently Asked Questions

Can I make the frosting ahead of time?
Absolutely! You can prepare the cream cheese frosting ahead of time and store it in the refrigerator for up to 3 days. Just make sure to bring it to room temperature before piping it onto the cookies.

How do I store the pumpkin cake cookies?
Store the cookies in an airtight container in the refrigerator for up to 4-5 days due to the cream cheese frosting. They taste best when allowed to come to room temperature before serving.

Can I freeze these cookies?
Yes, you can freeze the unfrosted cookies. Once they are completely cooled, store them in an airtight container or freezer bag for up to 3 months. When you’re ready to serve, thaw them in the fridge overnight, then frost before serving.

Why are my cookies turning out flat?
If your cookies are turning out flat, it may be because the butter was too warm when mixed or the dough was overworked. To avoid this, make sure the melted butter has cooled slightly before adding it to the batter, and mix the dough just until the dry ingredients are incorporated.

Can I use a different frosting instead of cream cheese frosting?
Yes! If you’re not a fan of cream cheese frosting, you can try a buttercream frosting, cinnamon glaze, or even a maple-flavored frosting to complement the pumpkin flavors.

Can I make mini versions of these cookies?
Definitely! To make smaller cookies, simply reduce the size of the dough balls and adjust the baking time to around 10-12 minutes, keeping an eye on them to ensure they don’t overbake.

FOR MORE RECIPES LIKE THIS, TRY:

• Eggless Pumpkin Chocolate Chip Cookies
• Chewy Pumpkin Ginger Cookies
• Pumpkin Chocolate Chip (or Cinnamon Chip) Cookies
• Melt in Your Mouth Pumpkin Cookies

Recipe adapted from Lifestyle of a Foodie.