Copycat Crumbl Pumpkin Cake Cookies
Looking for the softest, most decadent pumpkin cake cookies ever? You’ve found them with this incredible Copycat Crumbl Pumpkin Cake Cookies recipe! These cookies are not just a treat; they’re an experience that will fill your kitchen with warmth and delightful aromas. They remind me of cozy family gatherings and crisp autumn days when everything feels just right. Whether it’s a busy weeknight or a weekend gathering with friends, these cookies are perfect for any occasion.
Baking these Copycat Crumbl Pumpkin Cake Cookies will not only satisfy your sweet tooth but also create lasting memories with those you love. So roll up your sleeves and let’s get started on this delicious journey together!
Why You’ll Love This Recipe
- Easy to Make: With simple steps and common ingredients, you can whip these up in no time!
- Perfectly Soft: Each bite offers a soft and chewy texture, making them irresistible.
- Family Favorite: Kids and adults alike will love the flavors of pumpkin and spices—perfect for sharing!
- Make Ahead Convenience: Bake a batch ahead of time and enjoy them fresh throughout the week.
- Customizable Toppings: Get creative with icing and toppings to suit everyone’s taste!

Ingredients You’ll Need
For these delightful cookies, you’ll need some simple, wholesome ingredients that you likely already have in your pantry. Here’s what you’ll gather:
For the Cookies
- 2 cups flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ginger
- ¼ teaspoon salt
- ½ cup butter
- ½ cup brown sugar
- ½ cup white sugar
- 1 cup pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
For the Icing
- 3 oz. cream cheese
- 3 Tablespoons butter
- ⅔ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 Tablespoon mini chocolate chips (optional)
Variations
One of the best parts about this recipe is its flexibility! Feel free to experiment and make these cookies your own.
- Add Nuts: Toss in some chopped walnuts or pecans for added crunch.
- Mix in Spices: If you love spice, consider adding nutmeg or allspice for a deeper flavor.
- Swap the Sweetener: Use coconut sugar or maple syrup for a different sweetness profile.
- Try Different Mix-Ins: Experiment with dried fruit like cranberries or raisins instead of chocolate chips.
How to Make Copycat Crumbl Pumpkin Cake Cookies
Step 1: Preheat Your Oven
Start by preheating your oven to 350ºF. This step is crucial because you want your cookies to bake evenly and come out perfectly soft.
Step 2: Combine Dry Ingredients
In a smaller mixing bowl, whisk together the flour, baking powder, cinnamon, cloves, ginger, and salt. Mixing these dry ingredients first ensures even distribution of flavors throughout your dough.
Step 3: Cream Butter and Sugars
In a larger mixing bowl, cream together the butter, brown sugar, and white sugar until fluffy. This process incorporates air into the mixture, which helps create that deliciously light texture we all crave in our cookies.
Step 4: Add Wet Ingredients
Now it’s time to add the pumpkin puree, egg, and vanilla extract to the creamed mixture. Beat everything together until fully incorporated—this helps infuse all those wonderful flavors into your cookie batter!
Step 5: Combine Dry and Wet Mixtures
Gently stir in the dry ingredients until just combined. Be careful not to overmix; we want those cookies to stay tender!
Step 6: Shape Your Cookies
Using a tablespoon, scoop out balls of dough about 1½ tablespoons each. Place them on a baking sheet lined with parchment paper, leaving space between each ball for air circulation.
Step 7: Flatten Cookies
Gently flatten each cookie dough ball into discs about ⅓ inch thick. This helps them bake evenly and gives that signature Crumbl look!
Step 8: Bake Them Up
Bake in the center of the oven for 10-12 minutes or until set but still soft. Remember that they will continue cooking slightly after being removed from the oven.
Step 9: Cool Down
Once baked, transfer your cookies to a wire rack to cool completely before icing. This step prevents soggy cookies—nobody wants that!
Step 10: Prepare Your Icing
While your cookies cool down, beat together cream cheese, butter, powdered sugar, and vanilla until smooth. This creamy icing is what makes these cookies extra special!
Step 11: Ice Your Cookies
Once cooled, ice each cookie using a piping bag or an icing knife. Top with mini chocolate chips or a sprinkle of cinnamon if desired—this adds an extra touch of sweetness!
And there you have it! These Copycat Crumbl Pumpkin Cake Cookies are sure to become a favorite in your home just like they are in mine. Enjoy every last bite!
Pro Tips for Making Copycat Crumbl Pumpkin Cake Cookies
Making these cookies is a breeze, and with a few simple tips, you’ll ensure they turn out perfectly every time!
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Use room temperature ingredients: Allowing your butter and egg to reach room temperature helps them blend more easily, creating a smoother cookie dough that results in soft and fluffy cookies.
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Don’t overmix the dough: Mixing just until the dry ingredients are incorporated will keep the cookies tender. Overmixing can lead to tough cookies, so be gentle!
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Chill the dough: If you have the time, chill your cookie dough for about 30 minutes before baking. This helps the cookies maintain their shape and prevents spreading while baking.
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Check for doneness: Keep an eye on your cookies during the last few minutes of baking. They should look set but slightly soft in the center; they will continue to firm up as they cool.
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Experiment with toppings: Feel free to get creative! Try adding nuts or drizzling caramel sauce on top instead of chocolate chips to personalize your cookies.
How to Serve Copycat Crumbl Pumpkin Cake Cookies
These delicious pumpkin cake cookies are perfect for any occasion! Whether you’re hosting a cozy fall gathering or just enjoying them on a quiet afternoon, here are some delightful serving suggestions.
Garnishes
- Sprinkle of cinnamon: A light dusting of cinnamon adds an extra layer of warmth and enhances the pumpkin flavor beautifully.
- Whipped cream: A dollop of dairy-free whipped cream on top can make these cookies feel like a special dessert.
Side Dishes
- Apple cider: Serve these cookies alongside a warm glass of apple cider for a comforting fall treat that pairs perfectly with pumpkin flavors.
- Vanilla ice cream: A scoop of dairy-free vanilla ice cream complements the spices in the cookies and creates a delightful contrast in textures.
- Hot chocolate: Enjoying these cookies with a mug of rich hot chocolate makes for a cozy snack experience during chilly days.
- Fruit salad: A refreshing fruit salad can balance out the sweetness of the cookies while providing a burst of freshness.
Now that you have all these tips and serving ideas, it’s time to get baking! Enjoy every bite of your Copycat Crumbl Pumpkin Cake Cookies!

Make Ahead and Storage
These Copycat Crumbl Pumpkin Cake Cookies are perfect for meal prep! You can whip up a batch ahead of time and store them for later enjoyment. Here’s how to keep them fresh:
Storing Leftovers
- Store cookies in an airtight container at room temperature for up to 3 days.
- For longer freshness, place cookies in the fridge, where they will last about a week.
Freezing
- Allow cookies to cool completely before freezing.
- Place cookies in a single layer on a baking sheet and freeze until solid.
- Transfer frozen cookies to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking.
- Enjoy them within 2-3 months for the best flavor and texture.
Reheating
- To enjoy warm cookies, preheat your oven to 350ºF.
- Place the cookies on a baking sheet and heat for about 5 minutes or until warm.
- Alternatively, you can microwave a single cookie for about 10-15 seconds for a quick treat!
FAQs
If you have any questions about making these delicious pumpkin cake cookies, you’re in the right place!
How do I make Copycat Crumbl Pumpkin Cake Cookies gluten-free?
To make the Copycat Crumbl Pumpkin Cake Cookies gluten-free, simply substitute regular flour with a 1:1 gluten-free flour blend. This will help maintain the texture while keeping it gluten-free!
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes! You can absolutely use fresh pumpkin. Just ensure it is cooked and pureed until smooth. This will add a lovely flavor to your Copycat Crumbl Pumpkin Cake Cookies.
What can I use instead of cream cheese for icing?
If you’re looking for an alternative to cream cheese in the icing, try using vegan cream cheese or even a thick dairy-free yogurt. Both options can provide a creamy consistency without compromising on taste.
How should I store my Copycat Crumbl Pumpkin Cake Cookies?
Store your Copycat Crumbl Pumpkin Cake Cookies in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week.
Final Thoughts
I hope this recipe brings you as much joy as it has brought me! These Copycat Crumbl Pumpkin Cake Cookies are not just delicious; they’re also so easy to make and share with loved ones. Whether you’re enjoying them with your morning coffee or as an afternoon snack, I know you’ll fall in love with their soft texture and spiced flavor. Happy baking, and don’t forget to savor every bite!
Copycat Crumbl Pumpkin Cake Cookies
Indulge in the delightful flavors of fall with these Copycat Crumbl Pumpkin Cake Cookies. Soft, chewy, and bursting with warm spices, these cookies are perfect for cozy gatherings or a sweet treat any day of the week. With an easy-to-follow recipe that combines simple pantry staples, you’ll find yourself baking these irresistible cookies again and again. Topped with a rich cream cheese icing, they are sure to become a family favorite! Whether you’re enjoying them fresh out of the oven or sharing them at a gathering, these cookies will fill your home with comforting aromas and memories.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 2 cups flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ginger
- ¼ teaspoon salt
- ½ cup butter
- ½ cup brown sugar
- ½ cup white sugar
- 1 cup pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
- 3 oz. cream cheese
- 3 tablespoons butter
- ⅔ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons mini chocolate chips (optional)
Instructions
- Preheat your oven to 350ºF.
- In a bowl, whisk together flour, baking powder, cinnamon, cloves, ginger, and salt.
- In another bowl, cream butter with brown and white sugar until fluffy.
- Beat in pumpkin puree, egg, and vanilla until well combined.
- Gradually mix in dry ingredients until just blended.
- Scoop tablespoon-sized balls of dough onto parchment-lined baking sheets.
- Flatten each ball slightly and bake for 10-12 minutes until set but soft.
- Cool on a wire rack before icing with cream cheese frosting.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg