Crumbl Pumpkin Cookie Copycat Recipe
Crumbl pumpkin cookies are thick, soft-baked sugar cookies topped with a generous layer of cinnamon cream cheese frosting, and this copycat gets you there with pantry staples in about 35 minutes.
They show up on the Crumbl menu only when fall rolls around, which means making them at home is the only way to get that fix in July.
Why I Love This Recipe
The cookie itself is dense and pillowy, not cakey, because the recipe uses more fat than a standard sugar cookie. The pumpkin flavor is real but restrained, which lets the warm spice actually come through.
The frosting is the part I keep coming back to. It’s tangy from the cream cheese, sweet enough to feel like a treat, and thick enough to hold a swirl without sliding off.
Recipe Ingredients
- 2 1/4 cups all-purpose flour – Spoon and level it; packing the cup makes the cookies dry
- 1/2 tsp baking soda – Gives just a little lift without making them cakey
- 1/2 tsp baking powder – Works with the soda for that thick, soft center
- 1 1/2 tsp pumpkin pie spice – Use store-bought or mix your own with cinnamon, nutmeg, ginger, and cloves
- 1/2 tsp cinnamon – Goes into both the cookie and the frosting
- 1/2 tsp salt – Balances the sweetness
- 1/2 cup (1 stick / 113g) unsalted butter, softened – Room temperature so it creams properly
- 3/4 cup granulated sugar – Gives the edges a slight crisp
- 1/4 cup light brown sugar, packed – Adds a little depth and keeps the center moist
- 1/3 cup pumpkin puree – Canned, not pumpkin pie filling; blot off extra moisture with a paper towel
- 1 large egg yolk – Yolk only makes the texture richer and less puffy
- 1 tsp vanilla extract – Standard, but don’t skip it
- 8 oz (226g) cream cheese, softened – Full-fat block cream cheese, not the tub kind
- 1/4 cup (57g) unsalted butter, softened – For the frosting
- 1 1/2 cups (180g) powdered sugar, sifted – Sift it so the frosting stays smooth
- 1/2 tsp cinnamon – Stirred into the frosting for that warm finish
- 1 tsp vanilla extract – For the frosting
Variations / Substitutions
- Gluten-free flour – A 1:1 gluten-free baking blend works here; the texture will be slightly more tender and a touch crumblier at the edges.
- Brown butter – Brown the 1/2 cup cookie butter before cooling and using it; the nutty undertone deepens the spice flavor noticeably.
- Maple cream cheese frosting – Replace 1 tsp of the vanilla in the frosting with 1 tsp pure maple extract for a maple-forward version that works really well in fall.
- Dairy-free – Vegan butter and dairy-free cream cheese (block-style, not spread) both work in a 1:1 swap; the frosting will be a little softer, so chill it for 10 minutes before piping.
- Extra heat – Add a pinch of cayenne (about 1/8 tsp) to the cookie dough if you like a faint warm finish underneath the spice.
- Reduced sugar – Cut the granulated sugar to 1/2 cup; the cookies spread a little less and the edges won’t get that faint golden ring, but the flavor holds up fine.
If you like this flavor profile, the Crumbl Snickerdoodle Cupcake Copycat Recipe is worth making next.
How To Make Crumbl Pumpkin Cookies
Step 1: Cream the Butter and Sugars
Preheat your oven to 375°F (190°C) and line 2 baking sheets with parchment. Add the 1/2 cup softened butter, 3/4 cup granulated sugar, and 1/4 cup brown sugar to a large bowl, then beat with a hand mixer or stand mixer on medium speed for about 3 minutes.
The mixture should look pale and fluffy, not grainy. If it still looks dense and yellow after 3 minutes, keep going another 30 to 60 seconds. Proper creaming is what gives these cookies their structure, so don’t rush it.
Undermixing at this stage is the most common reason the cookies turn out flat. You want the butter to hold air before anything else goes in.
Step 2: Blend In the Pumpkin and Egg Yolk
Add the 1 large egg yolk, 1/3 cup blotted pumpkin puree, and 1 tsp vanilla extract to the creamed butter mixture. Mix on low for about 30 seconds, then medium for another 30 seconds, until fully combined.
The batter will look a little broken or curdled at first. That’s fine. It comes together once the flour goes in, so don’t panic and don’t add extra flour at this point.
Step 3: Fold In the Dry Ingredients
Whisk together the 2 1/4 cups flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1 1/2 tsp pumpkin pie spice, 1/2 tsp cinnamon, and 1/2 tsp salt in a separate bowl. Add this to the wet ingredients and mix on low just until no dry streaks remain, about 45 seconds.
The dough will be soft but not sticky. It should hold its shape when you scoop it. Overmixing past this point develops the gluten and makes the cookies tough instead of tender, so stop as soon as the flour disappears.
Step 4: Bake the Cookies
Scoop the dough into 8 large balls, about 3 tbsp each, and place them on the prepared baking sheets at least 3 inches apart. Flatten each ball gently with the palm of your hand until they’re about 3/4 inch thick.
Bake at 375°F (190°C) for 11 to 13 minutes, until the edges are just set and the tops look matte rather than shiny. Pull them out even if the centers look underdone — they firm up as they cool, and a 12-minute cookie beats a 14-minute one every time with this recipe.
Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack. They need to reach room temperature before the frosting goes on, or the cream cheese will melt right off.
Step 5: Whip the Cream Cheese Frosting
Beat the 8 oz softened cream cheese and 1/4 cup softened butter together on medium-high speed for about 2 minutes, until the mixture is completely smooth with no lumps. Add the 1 1/2 cups sifted powdered sugar, 1/2 tsp cinnamon, and 1 tsp vanilla extract, then mix on low until the sugar is incorporated, about 30 seconds. Raise the speed to medium and beat for 1 more minute.
The frosting should be thick enough to hold a soft peak when you lift the beater. If it looks too loose, refrigerate it for 10 minutes before using.
Step 6: Frost and Serve
Spoon a generous dollop of frosting onto each cooled cookie, about 3 tbsp per cookie, and use the back of the spoon or a small offset spatula to swirl it out to the edges in a circular motion. Dust the tops lightly with a pinch of cinnamon or pumpkin pie spice.
Set the finished cookies on a board or platter and serve at room temperature, where the frosting is creamy and soft and the cookie has just a little give when you press the edge.
Recipe Tips
- Blot the pumpkin puree. Spoon the 1/3 cup pumpkin onto a few layers of paper towel and press gently before measuring it into the dough. Excess moisture in canned pumpkin makes the cookies spread too thin and take longer to set.
- Use block cream cheese, not spreadable. Tub-style cream cheese has more water and stabilizers in it, which makes the frosting runny and hard to swirl.
- Room temperature everything. Cold butter and cold cream cheese both lead to lumpy frosting. Pull them out of the fridge at least 45 minutes before you start.
- The cookies will look underdone when you pull them. That’s right for this style. The matte top and set edges are your cue, not a golden brown color. They continue to cook on the hot pan for those 5 resting minutes.
Bake times by cookie size (all at 375°F / 190°C):
| Cookie Size | Dough Weight | Bake Time |
|---|---|---|
| Standard (this recipe) | ~55g / 3 tbsp | 11 to 13 min |
| Smaller | ~35g / 2 tbsp | 9 to 10 min |
| Mini | ~20g / 1 tbsp | 7 to 8 min |
How To Store
- Refrigerate – Store frosted cookies in an airtight container in the fridge for up to 4 days. The frosting sets firm when cold, so stack them only with a sheet of parchment between layers.
- Serve Cold – These are actually great straight from the fridge. The cold cream cheese frosting firms up into something closer to a thick glaze, which is a different but genuinely good texture.
- Reheating – Don’t reheat the frosted cookies. If you want a warm cookie, bake and store the dough balls unfrosted, reheat a bare cookie at 300°F (150°C) for 5 minutes, then add fresh frosting.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes. Roll the dough into balls and refrigerate them uncovered for up to 24 hours, or freeze them for up to 1 month. Bake straight from the fridge without changing the time; add 2 minutes if baking from frozen.
Why did my cookies spread flat?
The most likely cause is butter that was too warm or pumpkin puree that wasn’t blotted. If your kitchen is warm, chill the shaped dough balls for 20 minutes before baking.
Can I double this recipe?
Yes, it doubles cleanly. Mix the dough in two batches if your bowl is smaller than 5 quarts, since the volume gets unwieldy and harder to mix evenly in one go.
Do I have to use only the egg yolk, or can I use the whole egg?
A whole egg adds too much moisture and makes the cookies puff up instead of staying dense and chewy. Stick with just the yolk for the right texture.
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Crumbl Pumpkin Cookie Recipe
Ingredients
Method
- Preheat oven to 375°F (190°C) and line 2 baking sheets with parchment. Beat the 1/2 cup butter, 3/4 cup granulated sugar, and 1/4 cup brown sugar on medium speed for 3 minutes until pale and fluffy.
- Add the 1 large egg yolk, 1/3 cup blotted pumpkin puree, and 1 tsp vanilla extract. Mix on medium for 30 to 60 seconds until combined.
- Whisk together the 2 1/4 cups flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1 1/2 tsp pumpkin pie spice, 1/2 tsp cinnamon, and 1/2 tsp salt. Add to the wet ingredients and mix on low just until no dry streaks remain, about 45 seconds.
- Scoop the dough into 8 balls (about 3 tbsp each), flatten to 3/4 inch thick, and bake at 375°F (190°C) for 11 to 13 minutes until edges are set and tops are matte. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Beat the 8 oz cream cheese and 1/4 cup butter on medium-high for 2 minutes until smooth. Add the 1 1/2 cups sifted powdered sugar, 1/2 tsp cinnamon, and 1 tsp vanilla. Mix on low 30 seconds, then medium for 1 minute until thick and creamy.
- Swirl about 3 tbsp frosting onto each cooled cookie with a spoon or offset spatula, dust with a pinch of cinnamon or pumpkin pie spice, and serve at room temperature.
