These Crumbl chocolate pumpkin cheesecake cookies are made with dark chocolate cookies and cream cookies and topped with a luscious pumpkin cheesecake frosting plus some extra chopped-up Oreos for good measure. So good!
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I received a ton. of messages asking me to remake these Crumbl chocolate pumpkin cookies so I immediately had to hop on it and get to work.
I definitely understand why everyone wanted this recipe, I mean how can you say no to the best dark cocoa powder cookie base packed with Oreos and topped with a smooth cream cheese pumpkin cheesecake frosting?
It’s the best of both worlds!
This is the best pumpkin cheesecake chocolate cookie recipe ever!
Since I have made plenty of dark chocolate cookies or Crumbl Oreo cookie copycats I had an idea of where to begin.
The thing that needed a little more work was the frosting. I wanted it to be perfectly spices, have that right cheesecake frosting texture, and of course, go well with the cookie itself. So without further ado, let’s get baking!
Why you need to make this recipe!
- It is a delicious combo of a recipe. Chocoalte and pumpkin go so well together.
- The cookies are so easy to make!
- With each bite, you’ll get a ton of cookies and cream flavor as well as pumpkin pie flavors.
- You will be able to enjoy your favorite cookie at home without having to wait months for it to come back in stores.
- This recipe will also save you a ton of money!
Ingredients for this Crumbl chocolate pumpkin cheesecake cookie recipe
Here are the ingredients you will need to make this recipe. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Oreos– Make sure to use regular Oreos and not the double stuffed or thin ones.
- Flour– AP flour works great here.
- Black cocoa– In the spirit of keeping this cookie the same as the Crumbl one, we will be using black cocoa.
- Baking soda & baking powder– These will give our cookie a little height.
- Salt– The salt will help balance out the sweetness of this recipe.
- Butter– Make sure to use softened butter. You can use either salted or unsalted.
- Imperial Sugar granulated sugar & Imperial Sugar brown sugar -The combination of sugars will help make this cookie extra soft
- Egg– The egg is our binding agent.
- Vanilla extract– The vanilla extract will add extra depth to the cookies and the frosting as well.
- Cream cheese– USe softened cream cheese for the birthday cake frosting.
- Imperial Sugar powdered sugar
- Pumpkin puree
- Pumpkin spice
Why Imperial Sugar?
When it comes to this recipe, I wanted something I can relly on and the imperial sugar sugars are both extremely reliable and also pack a ton of flavor. Even though this is a chocolate cookie, it will add a great depth of flavor to these cookies!
CAN I USE REGULAR COCOA POWDER INSTEAD OF BLACK COCOA POWDER?
Yes, you can. I prefer using black cocoa to make it really taste like Oreo cookies, but if you are in a pinch and don’t have it, regular will work just fine!
How to make pumpkin cheesecake chocolate cookies
This is how you can make this cookie. Make sure to scroll down to the recipe card for the full detailed instructions!
- Cream the butter and sugar together until smooth.
- Mix in the egg and butter vanilla emulsion.
- Add in the dry ingredients and mix again.
- Scoop out the cookie dough, place it on a baking sheet, gently flatten the cookies to about 1 inch in thickness and freeze for 15 minutes before baking.
MAKE THE CREAM CHEESE FROSTING FOR THE OREO COOKIES
- Cream the butter and the cream cheese together.
- Add in the pumpkin puree, powdered sugar, and vanilla and whip until fluffy.
- Frost each cookie, top with Oreo cookie crumbs, and enjoy!
Frequently asked questions – FAQ
HOW TO STORE THESE chocolate pumpkin cheesecake COOKIES?
You can store these cookies in the fridge for up to 7 days. Once you’re ready to enjoy them, pull them out of the fridge and let them get back to room temp and enjoy!
Can I freeze these cookies?
You can freeze these cookies in an air-tight container for up to 2 months. Make sure to flash-freeze them first on a baking sheet for a few hours before transferring them to an airtight container and separating each cookie with parchment or wax paper.
CAN I USE DOUBLE-STUFFED OREOS OR THIN OREOS FOR THESE COOKIES?
No, make sure to use the regular Oreos to keep the texture of these cookies the same. If you use the double stuffed Oreos, the stuffing will bring too much moisture to these cookies and if you use the thin ones, there won’t be enough cookie or stuffing to make the exact cookie dough that I made for this recipe.
So make sure that you stick with the regular Oreo cookies for this recipe!
HOW TO MAKE MINI CATERING SIZE CRUMBL chocolate pumpkin cheesecake cookies?
Instead of making 8 large cookies, you can also make 16 smaller cookies. Now, instead of baking them for 11 minutes you can bake them for 9 minutes, let them cool down on the baking sheet fully then transfer the mini cookies to a cooling rack.
Once the cookies are cooled down, you can decorate them as you could the larger cookies, then enjoy!
Crumbl chocolate pumpkin cheesecake cookies
Chocolate pumpkin cheesecake cookies – CRUMBL copycat
- 10 oreo cookies crushed for the cookie dough
- 1 & ¼ cup flour
- 1 tablespoon corn starch
- ¼ cup black cocoa
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup butter softened, salted or unsalted
- ¼ cup imperial Sugar granulated sugar
- ½ cup Imperial Sugar brown sugar Dark or light
- 1 large egg
- 1 teaspoon vanilla extract
- 4 Oreos Crushed for rolling
- Preheat the oven to 350F then line a baking sheet with parchement paper and set aside.
- In a food processor, grind the 10 Oreos until finely crushed. In a medium bowl, mix the crushed Oreos, flour, corn starch, cocoa powder, baking soda, baking powder, and salt then set aside.
- In a stand mixer bowl, cream the softened butter, brown sugar, and granulated sugar until light and creamy.
- Add in the egg and the vanilla and mix again until combined. Scrape the bowl when needed.
- Add in the dry mixture and mix until the dry mixture disappears. Then using a large cookie scoop, scoop out 8 equally sized cookie dough balls, roll in the crushed Oreos cookies, place on a baking sheet and flatten to about 1.5 inches in thickness, and bake the cookies for 10 minutes. Let the cookies cool down fully on the baking sheet.
Make the buttercream frosting
- Cream the butter, and cream cheese together until creamy. Add in the powdered sugar, pumpkin puree, and vanilla and whip on medium speed until light and fluffy. This takes a few minutes. Add the orange food coloring and stir if you want the orange color.
- Frost the cookies then top then top each cookie with the crushed Oreos.
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