Copycat Crumbl Pumpkin Pie Cookies Recipe
Introduction
Indulge in the fall flavors with these Copycat Crumbl Pumpkin Pie Cookies! These soft and chewy cookies capture the essence of pumpkin pie with a delightful blend of spices and a creamy frosting that resembles the classic dessert. Perfect for autumn gatherings or cozy nights at home, these cookies are sure to impress!
Ingredients List
For the Cookies
- Unsalted butter (1 cup, softened): About 2 sticks.
- Granulated sugar (1 cup): For sweetness.
- Brown sugar (1/2 cup): For moisture and flavor.
- Pumpkin puree (1 cup): Not pumpkin pie filling.
- Egg (1 large): For binding.
- Vanilla extract (1 teaspoon): For flavor.
- All-purpose flour (2 1/2 cups): For the base.
- Baking soda (1 teaspoon): For leavening.
- Baking powder (1 teaspoon): For extra lift.
- Pumpkin pie spice (2 teaspoons): For that classic flavor.
- Salt (1/2 teaspoon): To enhance flavor.
For the Cream Cheese Frosting
- Cream cheese (4 oz, softened): For a rich frosting.
- Unsalted butter (1/4 cup, softened): For creaminess.
- Powdered sugar (2 cups): For sweetness.
- Vanilla extract (1 teaspoon): For flavor.
- Milk (1-2 tablespoons): To adjust consistency.
Timing
- Preparation: 15 minutes
- Baking: 12-15 minutes
- Cooling: 10 minutes
- Total: Approximately 45 minutes
Step-by-Step Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper to prevent sticking.
Step 2: Make the Cookie Dough
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Add the pumpkin puree, egg, and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Step 3: Scoop the Cookies
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Flatten each ball slightly with the bottom of a glass or your hand.
Step 4: Bake the Cookies
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Remove from the oven and allow to cool on the baking sheets for about 10 minutes before transferring to wire racks to cool completely.
Step 5: Prepare the Cream Cheese Frosting
- In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, mixing until well combined.
- Stir in the vanilla extract and enough milk to achieve your desired frosting consistency.
Step 6: Frost the Cookies
- Once the cookies are completely cooled, spread a generous amount of cream cheese frosting on top of each cookie.
- Optional: Sprinkle with additional pumpkin pie spice or crushed graham crackers for garnish.
Nutritional Information (per cookie with frosting, based on 24 servings)
| Ingredient | Calories | Protein | Carbs | Fats |
|---|---|---|---|---|
| Copycat Crumbl Pumpkin Pie Cookies | 180 | 2g | 25g | 8g |
Healthier Alternatives for the Recipe
- Use whole wheat flour: For added fiber and nutrients.
- Replace half the butter with applesauce for a lower-fat option.
Serving Suggestions
- Serve with a warm beverage like apple cider or coffee for a cozy treat.
- Package in decorative boxes for fall gatherings or as gifts.
Common Mistakes to Avoid
- Overbaking: Keep an eye on the cookies; they should be soft in the center when you remove them from the oven.
- Using pumpkin pie filling: Make sure to use pure pumpkin puree for the best results.
Storing Tips for the Recipe
- Store cookies in an airtight container at room temperature for up to 5 days.
- Refrigerate leftover frosting for up to a week; it can be used on other desserts.
Conclusion
These Copycat Crumbl Pumpkin Pie Cookies are a delightful way to celebrate the flavors of fall! With their soft texture and creamy frosting, they are perfect for any occasion. Enjoy making and sharing these delicious cookies with family and friends!
FAQs
Can I freeze these cookies?
Yes! You can freeze the cookies before frosting them. Just place them in an airtight container and freeze for up to 3 months.
Can I add chocolate chips?
Absolutely! Adding chocolate chips can give a delicious twist to these pumpkin cookies.
How do I make these cookies gluten-free?
Substitute all-purpose flour with a gluten-free flour blend that measures 1:1.
Copycat Crumbl Pumpkin Pie Cookies Recipe
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Ingredients
- For the Cookies
- Unsalted butter (1 cup, softened): About 2 sticks.
- Granulated sugar (1 cup): For sweetness.
- Brown sugar (1/2 cup): For moisture and flavor.
- Pumpkin puree (1 cup): Not pumpkin pie filling.
- Egg (1 large): For binding.
- Vanilla extract (1 teaspoon): For flavor.
- All-purpose flour (2 1/2 cups): For the base.
- Baking soda (1 teaspoon): For leavening.
- Baking powder (1 teaspoon): For extra lift.
- Pumpkin pie spice (2 teaspoons): For that classic flavor.
- Salt (1/2 teaspoon): To enhance flavor.
- For the Cream Cheese Frosting
- Cream cheese (4 oz, softened): For a rich frosting.
- Unsalted butter (1/4 cup, softened): For creaminess.
- Powdered sugar (2 cups): For sweetness.
- Vanilla extract (1 teaspoon): For flavor.
- Milk (1-2 tablespoons): To adjust consistency.
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper to prevent sticking.
Step 2: Make the Cookie Dough
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Add the pumpkin puree, egg, and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Step 3: Scoop the Cookies
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Flatten each ball slightly with the bottom of a glass or your hand.
Step 4: Bake the Cookies
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Remove from the oven and allow to cool on the baking sheets for about 10 minutes before transferring to wire racks to cool completely.
Step 5: Prepare the Cream Cheese Frosting
- In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, mixing until well combined.
- Stir in the vanilla extract and enough milk to achieve your desired frosting consistency.
Step 6: Frost the Cookies
- Once the cookies are completely cooled, spread a generous amount of cream cheese frosting on top of each cookie.
- Optional: Sprinkle with additional pumpkin pie spice or crushed graham crackers for garnish.
