Crumbl Pumpkin Pie Cookies-Velvety Frosting

Crumbl pumpkin pie cookies are the autumnal dream you didn’t know you were craving! As the leaves turn golden and a crisp chill fills the air, my taste buds start singing for all things pumpkin spice. And let me tell you, these Crumbl pumpkin pie cookies hit every single note of cozy, festive perfection. They’re not just cookies; they’re miniature edible celebrations of fall, capturing the essence of a classic pumpkin pie in every delightful bite. What makes them so utterly irresistible? It’s that perfect balance of soft, chewy cookie infused with warm pumpkin pie spices, topped with a swirl of luscious, creamy frosting that tastes just like the real deal. They’re the ideal treat for a cozy afternoon, a gathering with friends, or simply when you need a little bit of seasonal magic in your life.

Crumbl Pumpkin Pie Cookies

Get ready to experience the ultimate fall indulgence with these Crumbl-inspired Pumpkin Pie Cookies! Imagine a soft, cakey cookie bursting with warm pumpkin spice flavor, all topped with a luscious, velvety cream cheese frosting. These aren’t just cookies; they’re little edible slices of autumnal bliss. Perfect for sharing (or not!), these cookies are sure to become a seasonal favorite. Let’s dive into creating these delightful treats!

Ingredients:

• 1 stick butter (softened)
• 1/3 cup oil (vegetable or canola oil)
• 1/2 cup granulated sugar
• 1/4 cup powdered sugar
• 1 egg (at room temperature)
• 1 tsp vanilla extract
• 2 & 1/3 cup flour
• 1/4 tsp salt
• 3/4 tsp baking powder
• 3 oz cream cheese (softened)
• 1/2 cup brown sugar
• 5 oz pumpkin puree
• 2/3 cup heavy cream (cold)
• 1 tbsp granulated sugar
• 1 tsp vanilla extract

Cookie Dough Preparation

First things first, let’s get our cookie dough ready to bake. In a large mixing bowl, cream together the softened butter, oil, granulated sugar, and powdered sugar. You want this mixture to be light and fluffy, so don’t skimp on the creaming time. This step is crucial for a tender cookie texture. Next, beat in the room-temperature egg until it’s fully incorporated, followed by the 1 teaspoon of vanilla extract. In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can lead to tough cookies. The dough will be soft and a little sticky, which is exactly what we’re aiming for to achieve that signature Crumbl texture.

Chill the Dough

To ensure our cookies bake up beautifully and don’t spread too much, it’s essential to chill the dough. Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes, or up to 2 days. Chilling allows the fats in the dough to solidify, which helps maintain the cookie’s shape during baking and deepens the flavors.

Baking the Cookies

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop generous portions of the chilled dough onto the prepared baking sheets, leaving about 2 inches between each cookie. I like to use a large cookie scoop or even an ice cream scoop for that impressive, bakery-style size. Gently press down on the tops of the cookies to slightly flatten them; this helps them bake more evenly and creates a good surface for the frosting. Bake for 10-12 minutes, or until the edges are set and lightly golden, but the centers still look slightly soft. They will continue to bake slightly on the hot baking sheet after you remove them from the oven. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Cream Cheese Frosting

While the cookies are cooling, let’s whip up the glorious cream cheese frosting. In a medium bowl, beat the softened cream cheese until it’s smooth and creamy. Add the brown sugar and mix until well combined. Now, for the magical part: gradually add the cold heavy cream and the remaining 1 teaspoon of vanilla extract. Beat on high speed until the frosting is thick, fluffy, and holds stiff peaks. This is a delightful, rich frosting that perfectly complements the spiced cookie base. If the frosting seems too thin, you can try adding a tablespoon of powdered sugar and beating again.

Assembling Your Pumpkin Pie Cookies

Once the cookies are completely cool, it’s time to frost them. Generously spread or pipe the cream cheese frosting onto the top of each cookie. You want a good, thick layer of frosting – this is what truly elevates these cookies to that Crumbl-level indulgence. For an extra touch of autumn, you can sprinkle a little extra cinnamon or a pinch of pumpkin pie spice over the frosting. The combination of the soft, spiced cookie and the tangy, sweet cream cheese frosting is simply divine. Serve immediately and enjoy the applause! These cookies are best enjoyed the day they are made, but can be stored in an airtight container at room temperature for up to 2 days.

Conclusion:

There you have it! This Crumbl pumpkin pie cookie recipe is an absolute triumph, capturing all the cozy, spiced essence of a traditional pumpkin pie in a delightful cookie format. The rich, chewy cookie base perfectly complements the creamy pumpkin filling and the signature buttercream frosting. It’s the ultimate autumn treat that’s surprisingly easy to whip up, making it perfect for both novice bakers and seasoned pros looking for a show-stopping dessert. Imagine serving these warm, fragrant cookies at your next fall gathering or simply enjoying one (or two!) with a hot cup of cider. They are sure to become a seasonal favorite!

For serving, these cookies are divine on their own, but I love them paired with a scoop of vanilla bean ice cream for an extra decadent experience. They also make a fantastic addition to any dessert board, alongside other fall-themed treats. If you’re feeling adventurous, consider adding a sprinkle of chopped pecans to the frosting or a pinch of extra cinnamon to the cookie dough for a delightful variation.

I truly encourage you to give this Crumbl pumpkin pie cookie recipe a try. It’s a wonderfully rewarding baking project that delivers incredible flavor and joy. Don’t be intimidated by the components; each step is straightforward, and the result is so worth it. Get ready to impress yourself and everyone lucky enough to taste them!

Frequently Asked Questions:

Can I make these cookies ahead of time?

Yes, you absolutely can! You can bake the cookies and store them in an airtight container at room temperature for up to 2 days. The frosting can also be made ahead and stored in the refrigerator. Just allow it to soften slightly and re-whip it before frosting the cooled cookies.

What kind of pumpkin puree should I use?

For the best flavor and texture, it’s crucial to use 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains added spices and sweeteners, which would alter the flavor profile of your cookies.

How can I store leftover cookies?

Store any leftover Crumbl pumpkin pie cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, you can refrigerate them, but be aware that the cookie might firm up slightly. Gently warming them before serving can revive their chewiness.

Crumbl Pumpkin Pie Cookies

A delightful cookie replicating the flavors of a classic pumpkin pie, with a soft, chewy cookie base and a rich cream cheese frosting.

Prep Time
20 Minutes

Cook Time
11 Minutes

Total Time
31 Minutes

Servings
24 cookies

Ingredients

• 1 stick butter (softened)
• 1/3 cup oil (vegetable or canola oil)
• 1/2 cup granulated sugar
• 1/4 cup powdered sugar
• 1 egg (at room temperature)
• 1 tsp vanilla extract
• 2 & 1/3 cup flour
• 1/4 tsp salt
• 3/4 tsp baking powder
• 3 oz cream cheese (softened)
• 1/2 cup brown sugar
• 5 oz pumpkin puree
• 2/3 cup heavy cream (cold)
• 1 tbsp granulated sugar
• 1 tsp vanilla extract

Instructions

1. Step 1
   In a large bowl, cream together softened butter, oil, granulated sugar, and powdered sugar until light and fluffy.
2. Step 2
   Beat in the egg and vanilla extract until well combined.
3. Step 3
   In a separate bowl, whisk together flour, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
4. Step 4
   In another bowl, beat softened cream cheese and brown sugar until smooth. Stir in pumpkin puree and 1 tsp vanilla extract.
5. Step 5
   Whip cold heavy cream with 1 tbsp granulated sugar until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture to create the frosting.
6. Step 6
   Drop rounded scoops of cookie dough onto a baking sheet lined with parchment paper. Bake at 375°F (190°C) for 9-11 minutes, or until edges are lightly golden.
7. Step 7
   Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Once cooled, frost generously with the pumpkin cream cheese frosting.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.