If you love the soft, cake-like texture of Crumbl’s pumpkin cake cookies, you’re going to love this copycat recipe. These pumpkin cake cookies are tender, lightly spiced, and topped with a generous swirl of silky cream cheese frosting and mini chocolate chips. They have just the right amount of pumpkin flavor without being overly sweet, making them the perfect fall treat.
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.
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
Pumpkin Cake Cookies (Crumbl Copycat)
If you love the soft, cake-like texture of Crumbl’s pumpkin cake cookies, you’re going to love this copycat recipe. These pumpkin cake cookies are tender, lightly spiced, and topped with a generous swirl of silky cream cheese frosting and mini chocolate chips. They have just the right amount of pumpkin flavor without being overly sweet, making them the perfect fall treat.
Ingredients
Cookie Dough
- ½ c butter, softened
- 1 c brown sugar, packed
- ¼ c white sugar
- 1 egg
- 1 egg yolk
- ¼ c sunflower oil (about 56 grams)
- 1 ¼ c pumpkin puree
- 1 tsp vanilla extract
- 2 ¼ c all purpose flour
- 1 tsp corn starch
- ¾ tsp kosher salt
- ¾ tsp baking soda
- ¾ tsp baking powder
- 1 ½ tsp pumpkin pie spice
- ½ tsp cinnamon
Cream cheese frosting
- 3 tbsp butter
- 6 oz cream cheese
- 2 c powdered sugar
- ¼ tsp vanilla
- Pinch of salt
- ¼ c mini chocolate chips
Instructions
- Preheat the oven to 350.
- Beat together the butter, salt, brown sugar and white sugar. Mix in the pumpkin puree, oil and vanilla. Add the egg and egg yolk, mixing until combined. Add the flour, corn starch, baking soda, baking powder, pumpkin pie spice and cinnamon, mix until combined.
- Line a cookie sheet with parchment paper.
- Scoop out the cookie dough using a 3 tbsp cookie scoop and leave 2 inches between for expansion.
- Bake for 15-17 minutes.
- While the cookies bake, make the frosting. Beat together the butter, cream cheese, powdered sugar, vanilla extract and a little pinch of salt. Chill the frosting in the fridge while the cookies cool.
- Pull the cookies from the oven and transfer to a wire rack, let these cool completely.
- Once the cookies are cool you can frost them. Spread the frosting with a knife or use a piping bag (alternatively a ziploc bag with the end cut off). Swirl the frosting in a circle spiral and sprinkle with mini chocolate chips.
- Store in the fridge.
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Nutrition Information:
Yield: 17 Serving Size: 1Amount Per Serving: Calories: 204Total Fat: 8gSaturated Fat: 4gUnsaturated Fat: 3gCholesterol: 38mgSodium: 251mgCarbohydrates: 31gFiber: 1gSugar: 16gProtein: 3g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.
Kinga
I don’t have cream cheese
Will buttercream + pumpkin pulp do?
Carla Beasley
Can you use a different type of oil besides sunflower oil
Tara Moore
Yes, any neutral oil will work like canola or vegetable.
Alli
Does it matter if we use salted or unsalted butter? Thanks!
Tara Moore
Not at all 🙂
Alli
Can this recipe be frozen or refrigerated for a few days prior to baking? Can't wait to try- thanks!
Tara Moore
Hi Alli, great question, so I haven't tried freezing prior to baking, but I can attest to freezing after they've been baked.
Rosalia Q. Figueroa
I tried this recipe, and it was delicious, but I have questions I want to ask; how can I reach you?
Tara Moore
Hi Rosalia, if you head over to the contact page you can get in touch there.
Iqra
THE BEST RECIPE! Just like Crumbl and everyone was in LOVE
Michelle M.
Made these and they are delicious! It’s a great cake cookie without being too cake-y! Half way through the bake I smashed them a little with the end of a cup and they were more of a cookie shape and not a mound. Didn’t affect the texture at all. Will definitely be making these again!
Jean
Can I use unsweetened applesauce instead of oil?
Tara Moore
Hi Jean, I have not tested that substitute out so I wouldn't be able to speak on if that would be successful or not. I don't want to steer you in the wrong direction but if you try it, I hope you will report back on the outcome 🙂 -Tara