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These Crumbl pumpkin cake cookies are made with a soft and thick pumpkin cookie base then topped with a luscious cream cheese frosting then decorated with mini chocolate chips. It pretty much tastes just like a frosted pumpkin cake.
Since you’re here, I know you’ll also enjoy, these Chewy Crumbl Pumpkin Roll Cookies, Crumbl Pumpkin Chocolate Chip Cookies | Muffin Top Cookies, Small batch pumpkin biscuits as well as the Frosted Crumbl Caramel Pumpkin Cookies Copycat Recipe.
This is the best Crumbl pumpkin cake cookie recipe
Anyone else going in full throttle on anything and everything pumpkin because it is technically the last month of it being socially acceptable? Well, don’t worry you’re not alone.
Alongside all the other pumpkin recipes I’ve been sharing, I decided to add this beauty to the mix. This Crumbl pumpkin cake cookie is very resemblant to these Crumbl Pumpkin Chocolate Chip Cookies in texture but instead of having chocolate chips mixed in the dough, it is frosted with a lightly sweetened, super creamy cream cheese frosting then topped with mini chocolate chips.
If you’re looking for a different dessert to make this Thanksgiving season, these are for you then!
Why you need to make this recipe!
- It tastes just like a pumpkin cake.
- This recipe is so easy to make.
- It embodies fall in the most perfect way!
- These cookeis are frosted with the. most luscious homemade cream cheese frosting.
Table of Contents
- This is the best Crumbl pumpkin cake cookie recipe
- Why you need to make this recipe!
- Ingredients for this Crumbl pumpkin cake cookies
- How to make Crumbl pumpkin cake cookies
- Frequently asked questions – FAQ
- Crumbl pumpkin cake cookies
- The best Crumbl pumpkin cake cookies Recipe
- Shop this recipe
- If you enjoyed this Crumbl pumpkin cake cookie recipe make sure to pin it for later!
Ingredients for this Crumbl pumpkin cake cookies
Here are the ingredients you will need to make this fall cookie. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Pumpkin puree– Make sure to use canned pumpkin puree and not pumpkin pie filling. Those are two different things.
- Butter– You will need melted butter, it can be either salted or unsalted.
- Egg– One large egg at room temperature will bind everything together.
- Vanilla extract– The vanilla will add extra depth of flavor to the cookies.
- Dark brown sugar & granulated sugar– This cookie recipe combines two sweeteners to add extra spice and depth of flavor.
- Flour– All purpose flour works great for this recipe.
- Baking powder– The baking powder will add a little height to the cookies.
- Pumpkin pie spice, cinnamon, ginger– To make these cookies spiced just like the Crumbl cookies, we will be using a blend of spices.
- Salt– Always use a little salt to balance out the flavor of your cookies.
- Mini chocolate chips- The mini chocolate chips are optional but highly recommended! Make sure to use really good quality chocolate.
How to make Crumbl pumpkin cake cookies
This is how you can make these cookies Make sure to scroll down to the recipe card for the full detailed instructions!
- Mix the pumpkin puree, egg, melted butter, brown sugar, and granulated sugar together until smooth.
- Add in the flour, baking powder, and salt and mix just until combined.
- Fold in the chocolate chips evenly.
- Scoop out 12 equally sized cookie dough balls, place them on the prepared baking sheet, gently flatten, and bake in the preheated oven.
- Let the cookies cool down for 10 minutes on the baking sheet then transfer to a cooling rack to cool down fully before frosting.
Cream cheese frosting
- In a stand mixer, cream the softened cream cheese and butter until smooth. Add in the vanilla and powdered sugar and continue whipping for 4-6 minutes or until the frosting is light and fluffy.
- Place the frosting in a piping bag with a round piping tip and pipe the frosting on top of the cooled-down cookies. Decorate each cookie with mini chocolate chips and enjoy!
Frequently asked questions – FAQ
HOW TO STORE THESE PUMPKIN cake COOKIES?
You can store these cookies in an air-tight container in the fridge for up to 5 days. Make sure to bring them down to room temperature before enjoying the cookies again.
CAN I USE HOMEMADE PUMPKIN PUREE INSTEAD OF CANNED PUMPKIN PUREE?
I don’t recommend using homemade pumpkin puree because it will be wetter and will change the texture of these cookies. The best option is the solid-packed pumpkin that you find in stores in cans.
CAN I MAKE MINI CATERING SIZED CRUMBL PUMPKIN cake COOKIES?
Of course! Instead of using a large cookie scooper you can use a smaller cookie scooper or about 2 tbsp of cookie dough batter, place it on a baking sheet, gently flatten, and bake for 9-10 minutes.
This way you will have 24 smaller pumpkin cookies rather than 12 large ones.
Crumbl pumpkin cake cookies
If you made these Crumbl pumpkin cake cookies and enjoyed them, don’t forget to leave a 5-star review by clicking on the 5 stars under the title and description. It would help me a tonÂ
The best Crumbl pumpkin cake cookies
Ingredients
- 1/2 cup butter melted and cooled down
- 1 cup pumpkin puree
- 1/2 cup dark brown sugar
- 2/3 cup granulated sugar
- 1 egg at room temperature
- 1 tsp vanilla extract
- 2 cup AP flour
- 2 tsp baking powder
- 1 & 1/2 tsp pumpkin pie spice
- 1/4 tsp ginger
- 1/2 tsp cinnamon
- 1/4 tsp salt
- mini chocolate chips optional for decoration
Cream cheese frosting
- 4 oz cream cheese softened
- 3 tbsp butter softened
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions
Pumpkin cookie base
- Preheat the oven to 350F/180C then line a baking sheet with parchment paper or a silicone mat and set it aside.
- In a large bowl, whisk the melted butter, pumpkin puree, brown sugar, granulated sugar, egg, and vanilla until smooth.
- Gently fold in the flour, baking powder, pumpkin pie spice, ginger, cinnamon, and salt until the dry mixture disappears.
- Using a large cookie scooper, scoop out 12 equally sized cookie dough balls and place them on the prepared baking sheet. Gently spray the back of a spoon, or your hands with non-stick cooking spray and flatten the cookies a little to about 2/3 inch in thickness. Bake in the preheated oven for 15-16 minutes, then let the cookies cool down on the baking sheet before transferring to a cooling rack.
Cream cheese frosting
- In a stand mixer, cream the softened cream cheese and butter until smooth. Add in the vanilla and powdered sugar and continue whipping for 4-6 minutes or until the frosting is light and fluffy.
- Place the frosting in a piping bag with a round piping tip and pipe the frosting on top of the cooled-down cookies. Decorate each cookie with mini chocolate chips and enjoy!
Notes
How to store these pumpkin cake cookies?
You can store these cookies in an air-tight container in the fridge for up to 5 days. Make sure to bring the cookies down to room temperature before enjoying them.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you for making it all the way down here 🙂
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If you enjoyed this Crumbl pumpkin cake cookie recipe make sure to pin it for later!
I haven’t made these yet, but I am definitely going to be making them. My question is what size cookie scoop do you use to make these. The biggest scoop I have is 1 1/2 tablespoons.
The Crumbl cookies are pretty large as I am sure you know! I use a 4 tbsp scoop for these!
these came out *delicious*, but i was wondering, how did you get the shape so perfectly round and puffy? (mine were a bit more misshapen with very sloped sides vs the vertical sides you achieved!)
I place a large, round, metal cookie cutter over the cookie and gently swirl the cookie around the inner sides of the cutter a few times. It really is a cool little trick to make them perfectly shaped. Here’s an amazon link where you can find them: https://amzn.to/43nkqbG
Pumpkin is my favorite flavor I can eat it all year not just during fall! These cookies are perfect for breakfast with coffee (my preference is lightly or even unfrosted for the morning), great as dessert or even just a sweet snack! They are fluffy and delicious and def going to be a regular in my house!
Awesome Jessie!
The directions state you should fold in chocolate chips….they aren’t in the picture or listed in the ingredients. Are the chips frosting only?
Hi Amy,
So sorry about the confusion! No need to fold in chocolate chips in the cookie dough, just sprinkle them on top of the frosting.
Chahinez
Loved how soft these were. Totally different base compared to the pumpkin caramel and both are delicious. So good. Great for breakfast with some coffee too!
These disappeared quickly…I think it was the chocolate chips on top that reeled the family in, then the delicious taste that kept them nibbling away until the pumpkin cookies were all gone!
I am so glad to hear these were gonna so fast!
Chahinez
Soft thick and great pumpkin flavor these cookies are heaven. I never grow tired of pumpkin and this will be a new favorite cookie that goes in the rotation. Thank you.
These are SO good! Flavorful, soft, and just perfect. Thanks!
Glad you enjoyed them!
Chahinez