These copycat Crumbl Pumpkin Cookies are a delicious step up from regular pumpkin cookies. They're soft, rich with fall flavor, and topped with a tasty cream cheese frosting sprinkled with pumpkin pie spice.
These cookies taste like pumpkin pie or perhaps pumpkin cupcakes, and have the well-loved and enticing swirled frosting design that Crumbl cookies are known for. These pumpkin cookies with cream cheese frosting are just begging to be eaten.
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What are Crumbl Cookies?
Crumbl cookies are a national cookie franchise. They make a variety of gourmet cookies and offer home delivery. People love the enticing flavors they create. Crumbl cookies are often beautifully decorated too, with lots of frosting or toppings. My pumpkin cookies recipe has the same stunning toppings and decoration - it's a nearly-perfect copycat.
In the fall, there's nothing better than delicious pumpkin desserts! Baked pumpkin donuts are perfect for breakfast. Pumpkin cheesecake brownies are perfect for chocolate-lovers, and pumpkin pecan pie is a rich, decadent dessert that is eye-rollingly delicious. And, of course, I can't forget these perfect-for-fall pumpkin cookies.
Why You'll Love Pumpkin Cookies With Cream Cheese Frosting
This pumpkin spice cookies recipe is easy enough for beginners, but it looks so fancy people will swear you bought them at Crumbl!
The soft and moist pumpkin cookie is sure to make you fall in love.
The cinnamon cream cheese frosting is rich without overpowering the cookie.
The dusting of pumpkin pie spice makes these pumpkin spice cookies the perfect fall dessert!
Pumpkin Spice Cookies Ingredients
Ingredients you'll need for the pumpkin spice cookies:
- All-purpose Flour
- Granulated Sugar
- Light Brown Sugar
- Egg Yolk
- Baking Powder
- Pumpkin Puree
- Salt
- Vanilla Extract
- Pumpkin Pie Spice
- Butter
Ingredients you'll need for the cream cheese frosting:
- Cream Cheese
- Salted Butter
- Vanilla Extract
- Powdered Sugar
How to Make Copycat Crumbl Cookies
- Place butter, both sugars, and salt in a medium bowl.
- Cream them until well blended.
- Add egg, pumpkin puree, and vanilla extract.
- Beat until smooth.
- Mix flour, pumpkin pie spice, cinnamon, and baking powder. Add the mixture to the cookie batter.
- Mix until smooth and forms a dough.
- Scoop enough batter to create a large cookie ball. You will get 10 cookies from this recipe. Place 6 cookie dough balls on each parchment-lined baking sheet. Flatten slightly.
- Bake for 15 minutes at 350°F. Let cool on the cookie sheet.
- Whip up cream cheese frosting (see instructions in the recipe card) and place it in a piping bag or a plastic bag with the corner cut off. Pipe the frosting onto each cookie in a Crumbl swirl pattern.
- Sprinkle with pumpkin pie spice.
Homemade Pumpkin Cookies for Fall
Beautiful rich cookies that are the epitome of fall. You might even want to lick all that frosting off and then dive into the soft cookie. Whatever way you eat it, it's dee-licious!
Recipe Variations - Flavors and Size
- Caramel Pumpkin Cookies - Add 3 tablespoons of caramel sauce and ½ teaspoon caramel extract to the frosting.
- Halloween Pumpkin Cookies - Divide the frosting into 3 equal portions. Use food coloring to color the frosting with Halloween colors (orange, green, and purple).
- Pumpkin Chocolate Chip Cookies - Add ½ cup of mini chocolate chips to the dough and sprinkle mini chocolate chips on top instead of the pumpkin pie spice.
- Pumpkin Ginger Cookies - Substitute the pumpkin pie spice with ½ teaspoon of ground ginger. These make great pumpkin Christmas cookies.
- Mini Pumpkin Cookies - Use a smaller cookie scoop and bake the cookies for 9 to 11 minutes.
- Gluten Free Pumpkin Cookies - Substitute the regular flour with a 1:1 gluten-free baking flour.
How to Store Crumbl Cookies
Storing Crumbl cookies with cream cheese frosting at room temperature is not recommended because the frosting will spoil.
Place the cookies in an airtight container in the refrigerator for up to 7 days. Put parchment paper between the layers of cookies.
How to Freeze Crumbl Cookies
It is best to freeze the cookies and frosting separately. You can freeze the cookies in a plastic freezer bag or freezer-safe container. Freeze the frosting in a freezer-safe container.
Thaw the cookies and frosting in the refrigerator overnight. Set out the frosting at room temperature for about an hour then whip it again before piping it on the cookies.
More Delicious Cookies
- Almond Cloud Cookies are nutty and naturally gluten-free.
- Apple Cider Cookies full of fall flavors complete with maple frosting.
- Gingersnap Cookies from Edible Mosaic
- Peanut Butter Banana Cookies are the perfect combo and irresistible when drizzled with chocolate.
- Pumpkin Chocolate Chip Bars are flavored with pumpkin pie spices and chocolate.
Find lots of easy recipes for cookies here on 2CM!
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CopyCat Crumbl Pumpkin Cookies
Ingredients
Pumpkin Cookies
- ½ cup butter
- ½ teaspoon salt
- ½ cup granulated sugar
- ⅓ cup brown sugar
- 1 egg yolk
- ¼ cup pumpkin puree
- 1 teaspoon vanilla
- 1 ⅔ cup flour
- 1 teaspoon pumpkin pie spice + extra for garnish
- ¼ teaspoon cinnamon
- 1 teaspoon baking powder
- 1 ½ cups cream cheese frosting
- Garnish: Pumpkin Pie Spice
Cream Cheese Frosting
- 5 Tablespoons salted butter, softened
- 6 oounces cream cheese, softened
- ½ teaspoon vanilla extract
- 2-3 cups powdered sugar (start with 2 cups and add more if needed to attain piping consistency)
Instructions
Pumpkin Cookies
- Preheat oven to 350 degrees. Prepare 1-2 baking sheets by lining with parchment paper.
- In a medium bowl, cream the butter, salt, and sugars together.
- Add the egg yolk, pumpkin puree and vanilla extract and blend until smooth.
- In a separate bowl, whisk the flour, pumpkin pie spice, cinnamon and baking powder together then add to the liquid ingredients and beat until a cookie dough consistency is reached.
- Use a spoon or large cookie scoop and drop large balls of dough onto prepared cookie sheet. Flatten slightly with your hands or the bottom of a glass. You should have 10 cookies. I like to bake 6 per cookie sheet.
- Bake in the oven for 13 minutes or until the edges are slightly browned.
- Let the cookies cool on the baking sheet for 15 minutes then remove to a wire rack to cool completely.
- While the cookies are cooling, fill a piping bag with cream cheese frosting and cut a hole in the bag or use a 1A circular piping tip.
- Pipe a large swirl of icing starting from the center of the cookie outwards to make the signature Crumbl cookie look.
- Garnish the top of the frosting by lightly dusting with extra pumpkin pie spice.
Cream Cheese Frosting
- Cream together butter and cream cheese until creamy and lump-free.
- Continue beating while adding vanilla extract.
- Turn mixer to low and gradually add in powdered sugar. Add up to 2 cups and check consistency. Add more as needed.
- Note: If the frosting gets too thick, add a little milk to thin.
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