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Crumbl Copycat Pumpkin Pie Cookies

Indulge in Crumbl Copycat Pumpkin Pie Cookies for Autumn Bliss

Course: Cookies
Cuisine: American
Keyword: autumn treats, Crumbl Copycat, easy recipes, fall desserts, Pumpkin Pie Cookies, Thanksgiving Cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Chilling Time: 30 minutes
Total Time: 57 minutes
Servings: 12 cookies
Calories: 180kcal
Delight in these Crumbl Copycat Pumpkin Pie Cookies, combining classic pumpkin pie flavors with the convenience of cookies.
Print Recipe

Equipment

  • mixing bowl
  • Baking sheet
  • Parchment Paper
  • Refrigerator

Ingredients

For the Cookie Base

  • 1 cup Butter Provides richness and moisture; substitute with plant-based butter for a dairy-free option.
  • 1 cup Granulated Sugar Adds sweetness and texture; can be replaced with brown sugar for a deeper flavor.
  • ½ cup Brown Sugar Contributes moisture and slight molasses flavor; substitute with more granulated sugar or coconut sugar if needed.
  • 1 large Egg Binds ingredients and helps maintain cookie structure; use a flax egg as a vegan alternative.
  • 2 cups All-Purpose Flour Gives structure to the cookies; can be swapped with a gluten-free flour blend.
  • 1 cup Pumpkin Puree Delivers moisture and that beloved pumpkin flavor; ensure to use plain puree, avoiding pumpkin pie filling.
  • 1 teaspoon Baking Soda Aids in rising and fluffiness; no substitution is necessary.
  • 2 teaspoons Pumpkin Pie Spice A delightful blend of cinnamon, nutmeg, and ginger; feel free to mix your own spices if you lack this staple.
  • ½ teaspoon Salt Enhances sweetness and balances flavors; omit only if using salted butter.

For Decorating (Optional)

  • 1 cup Cream Cheese Frosting Adds a sweet, creamy finish; it's perfect for those wanting a bit more indulgence!
  • 1 teaspoon Extra Pumpkin Pie Spice Sprinkle on top for a beautiful touch and added flavor.

Instructions

How to Make Crumbl Copycat Pumpkin Pie Cookies

  • Cream together softened butter, granulated sugar, and brown sugar until the mixture is fluffy and light in color. Then, beat in the egg and pumpkin puree until completely smooth.
  • Gradually add in the all-purpose flour, baking soda, pumpkin pie spice, and salt. Mix until just combined, ensuring not to overmix for the best texture.
  • Cover the dough and refrigerate it for at least 30 minutes. Chilling helps maintain the shape of your cookies while baking.
  • Preheat your oven to 350°F (175°C) while the dough chills, so it's ready to bake when you're done.
  • Scoop tablespoons of dough onto baking sheets lined with parchment paper, leaving space between them. Bake for 10-12 minutes until the edges are firm, but the centers should remain slightly soft.
  • Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Top with cream cheese frosting or a sprinkle of extra pumpkin pie spice if desired.

Notes

For an extra festive finish, consider drizzling with caramel before serving.

Nutrition

Serving: 1cookie | Calories: 180kcal | Carbohydrates: 24g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Monounsaturated Fat: 2g | Cholesterol: 30mg | Sodium: 150mg | Potassium: 70mg | Fiber: 1g | Sugar: 12g | Vitamin A: 200IU | Calcium: 10mg | Iron: 0.6mg