Pumpkin Cake Cookies (Crumbl Copycat)

These crumbl copycat pumpkin cake cookies are so good you'll think you are eating the real deal! They have a soft pumpkin cake texture inside and are topped with a swirl of cream cheese frosting and mini chocolate chips.

This recipe was published on September 20, 2021.

You are going to go wild for these crumbl copycat pumpkin cake cookies! Each bite is better than the last, they are so delicious.

The cookie itself is a pumpkin cookie with a cake like texture, but they aren't overly pumpkin. I think it's the perfect amount.

The cookie is more like a cake than an actual cookie. They have a super soft cake like texture.

So even the pumpkin nay-sayers will love these!

They have a silky smooth thick cream cheese frosting swirled on top with mini chocolate chips. Have you ever had pumpkin with chocolate? It's really good! Just like in these pumpkin chocolate chip muffins.

The cookie itself isn't overly sweet, and the frosting is the perfect balance.

Save yourself a trip to crumbl because these will be your new favorite! And you can make so many of them for a fraction of the cost.

Also, you can freeze them for later. So even if you don't want an entire batch you could share a few and freeze the others.

I also have this recipe for Crumbl chilled pink sugar cookies! They are perfection.

Jump to:

• Ingredients
• How To Make
• More Pumpkin Inspired Recipes
• Pumpkin Cake Cookies (Crumbl Copycat)

Ingredients

• butter - opt for butter not margarine
• brown sugar
• white sugar
• oil - you could use canola or sunflower oil, flavorless oil will work best
• eggs - one whole egg and one egg yolk
• pumpkin puree - this is not the same as pumpkin pie filling, you want plain canned pumpkin puree (no added spices)
• vanilla extract
• all purpose flour
• corn starch - adds to the softness and cake like texture
• salt
• baking soda
• baking powder
• pumpkin pie spice
• cinnamon
• cream cheese

How To Make

Wet ingredients. In a stand mixer or a bowl using a hand mixer, beat together the softened butter, brown sugar and white sugar. Then mix in the oil, vanilla extract and pumpkin puree.

Once those are fully mixed stir in the egg and egg yolk.

Dry ingredients. Sift together the flour, corn starch, salt, baking soda, baking powder, pumpkin pie spice and cinnamon.

Mix the dry ingredients in to the wet.

Forming cookies. To prevent cookies from sticking to your baking tray, I always suggest using parchment paper. Use a 3 tbsp cookie scoop (this is the size of an ice cream scoop) to scoop out the cookie dough.

Lay them all out on the parchment paper, making sure to give them space.

Baking. Bake for 15-17 minutes. If you don't bake them long enough then the top of the cookie will still be gummy.

Cooling. Transfer them to a wire rack to cool completely before frosting. If they are warm, the frosting will slip right off!

Frosting. To make the frosting, beat together softened cream cheese, butter, powdered sugar, salt and vanilla extract. Spoon this in to a piping bag fitted with a round tip.

Alternatively if you don't have a piping bag you can use a ziploc bag, and snip the tip off.

Start in the middle of the cookie, so the tip of the piping bag is vertical and in a circular motion swirl on the frosting. Use a generous amount!

Sprinkle with the mini chocolate chips.

More Pumpkin Inspired Recipes

• Pumpkin Cream Cheese Muffins
• Soft Pumpkin Cheesecake White Chocolate Cookies
• Best Pumpkin Swirl Cheesecake
• Pumpkin Cream Cheese Cinnamon Rolls
• Pumpkin Loaf With Pie Crust Crumble
• Pumpkin Cinnamon Rolls