Crumble Pumpkin Cake Cookies Recipe

So you’re craving pumpkin, but also cookies, and maybe a nap? Same. Enter the Crumbl pumpkin cake cookies—basically fall in cookie form, with all the cozy vibes and none of the effort of making a full cake. These bad boys are soft, fluffy, and packed with pumpkin spice goodness, perfect for sneaky midnight snack raids or impressing your brunch squad.

Why This Recipe is Awesome

Let’s be real—this recipe is idiot-proof. Even if your last attempt at baking ended in charcoal, these cookies have your back. They’re soft, cakey, pumpkin-y, and topped with the most glorious cream cheese frosting that basically screams, “You deserve this.” Bonus points: the whole house smells like a pumpkin spice dream.

• No weird ingredients you can’t pronounce.
• Super forgiving, so overmixing won’t make you cry.
• Perfect texture—crispy edges, soft middle.

Basically, it’s your fall dessert soulmate.

Ingredients You’ll Need

• 1 cup unsalted butter, softened (because we love richness)
• 1 cup granulated sugar
• 1 cup brown sugar, packed (caramel vibes, hello!)
• 1 large egg
• 1 tsp vanilla extract
• 1 cup pumpkin puree (canned works perfectly)
• 3 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ginger (spice it up!)
• Optional: 1 cup chocolate chips or walnuts
  For frosting:
• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract

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Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Rookie mistake: skipping this step. Don’t.
2. Cream butter and sugars until fluffy. Use a hand or stand mixer. Don’t skip the fluff—it matters.
3. Add egg, pumpkin, and vanilla. Mix until smooth. Admire your already orangey, happy dough.
4. Mix dry ingredients (flour, baking soda, powder, salt, and spices) in a separate bowl. Then fold into wet mixture. Do not overmix—we’re going for fluffy, not hockey puck.
5. Optional add-ins: chocolate chips or walnuts—because life’s better with texture.
6. Scoop dough onto prepared sheet, about 2 tablespoons each. Leave space—they puff a bit.
7. Bake 12–15 minutes until edges are lightly golden. Centers may look underdone—that’s perfect.
8. Cool completely before frosting. Patience, young padawan.
9. Frost with cream cheese frosting, swirl dramatically, or just slop it on. No judgment.

Common Mistakes to Avoid

• Skipping preheating: Rookie move, cookie tragedy incoming.
• Overmixing flour: Congrats, you made hockey pucks.
• Not letting cookies cool: Frosting melts into chaos—flavor chaos.
• Ignoring spice balance: Too little cinnamon? Sad vibes. Too much? Fire hazard (okay, not literally, but close).

Alternatives & Substitutions

• Butter → coconut oil (for a slightly tropical twist).
• Pumpkin puree → sweet potato puree (similar texture, slightly different flavor).
• All-purpose flour → gluten-free blend (cookies still win).
• Cream cheese frosting → vanilla glaze if you want something lighter.
  FYI, I’m partial to cream cheese—it’s basically the crown jewel.

FAQs

Can I use canned pumpkin?

Absolutely! Fresh pumpkin works, but canned is easy and consistent. Plus, lazy bakers unite.

Can I freeze the dough?

Yes! Scoop onto a tray, freeze, then bake later. Cookies on demand. Genius, right?

Can I make them smaller?

Sure, but baking time drops to 8–10 minutes. Watch them—tiny cookies cook fast.

What if my cookies spread too much?

Chill the dough 30 minutes before baking. Problem solved.

Can I skip the frosting?

Yep, but why would you? Frosting = joy in sugar form.

Can I use margarine instead of butter?

Technically yes, but your soul deserves butter.

How long do they stay fresh?

About 3–4 days in an airtight container. If they last that long… wow, impressive self-control.

Final Thoughts

Now go show off your baking prowess—or just hide in the kitchen and eat them all yourself. Either way, you’ve earned it! These Crumbl pumpkin cake cookies are soft, cozy, and basically fall in edible form. So grab your mixing bowl, crank up your favorite playlist, and let the pumpkin magic happen. Trust me, your taste buds will thank you.