Hey there, friends! I’ve gotta tell ya, I stumbled upon something magical a few years back when I first tried recreating those iconic Copycat Crumbl Pumpkin Cake Cookies at home. My family flipped out over these soft, spiced treats, and honestly, I’ve been tweaking my recipe ever since to get that perfect balance of pumpkin-y goodness and cakey texture.
These Copycat Crumbl Pumpkin Cake Cookies are now a fall staple in my house, and I can’t wait to share the love with you!
I remember the first time I baked a batch of these Copycat Crumbl Pumpkin Cake Cookies; I was a bit of a hot mess in the kitchen, with flour everywhere and a slightly overbaked edge or two. But when my husband took one bite and said, “Babe, these are better than the real thing,” I knew I was onto something. So, let’s dive into this recipe for Copycat Crumbl Pumpkin Cake Cookies and get your kitchen smelling like autumn heaven!
Why You’ll Love This Recipe
I’ve found over the years that these Copycat Crumbl Pumpkin Cake Cookies aren’t just a dessert; they’re a full-on mood. There’s something about that warm pumpkin spice hitting your senses that screams cozy nights and crisp fall days. In my kitchen, they’ve become the go-to treat for everything from after-school snacks to holiday parties.
Plus, these Copycat Crumbl Pumpkin Cake Cookies are way easier to whip up than you might think. You don’t need fancy equipment or chef-level skills to nail ‘em. Trust me, if I can make these with two kids running around and a dog begging for scraps, you’ve got this!
Ingredients List
Alright, let’s chat about what you’ll need to make these Copycat Crumbl Pumpkin Cake Cookies. I’m super particular about a few of these ingredients because, in my experience, quality makes a huge difference.
I usually buy my pumpkin puree from a local market for that fresh vibe, but canned works just fine too. Here’s everything you’ll need to create your own batch of Copycat Crumbl Pumpkin Cake Cookies.
For the Cookies
- 1 cup (225g) unsalted butter, softened to room temperature for that perfect creaming action
- 3/4 cup (150g) granulated sugar, for sweetness
- 3/4 cup (165g) brown sugar, packed tight for a chewy depth
- 1 large egg, at room temp so it blends like a dream
- 3/4 cup (180g) pumpkin puree, not pie filling, for authentic flavor
- 1 teaspoon vanilla extract, for a warm undertone
- 2 1/2 cups (310g) all-purpose flour, spooned and leveled to avoid a dense cookie
- 1 teaspoon baking soda, for that cakey lift
- 1/2 teaspoon salt, to balance the sweetness
- 1 1/2 teaspoons pumpkin pie spice, or mix your own for a personal touch
- 1/2 teaspoon ground cinnamon, because I’m a cinnamon fiend
For the Frosting
- 1/2 cup (115g) unsalted butter, softened
- 4 oz (115g) cream cheese, at room temp for smoothness
- 2 cups (240g) powdered sugar, sifted to avoid lumps
- 1 teaspoon vanilla extract, for extra yum
- Pinch of cinnamon, optional but I love the hint it adds
I’ve learned a few tricks with these ingredients for Copycat Crumbl Pumpkin Cake Cookies, like making sure the butter isn’t too melty or you’ll get flat cookies. Stick with me, and I’ll walk ya through it!
Variations
One of the best things about baking these Copycat Crumbl Pumpkin Cake Cookies is how easy they are to switch up. I’ve played around with tons of twists over the years, and my family always has a new favorite. Whether you’re catering to picky eaters or just wanna experiment, here are some variations of Copycat Crumbl Pumpkin Cake Cookies that I’ve tried and loved.
Honestly, they keep the baking adventure fresh every time!
- Chocolate Chip Pumpkins: Toss in 1 cup of semi-sweet chocolate chips to the dough for a melty surprise. My kids go nuts for this one!
- White Chocolate Drizzle: After frosting, drizzle melted white chocolate over the top for a fancy touch. I did this for a party once, and it was a total showstopper.
- Nutty Crunch: Mix in 1/2 cup of chopped pecans or walnuts for texture. I’m a sucker for that extra bite.
- Maple Glaze Twist: Add 1 tablespoon of maple syrup to the frosting for a fall-inspired sweetness. I tried this on a whim, and wow, it’s cozy!
- Gluten-Free Option: Swap the flour for a 1:1 gluten-free baking mix. It works surprisingly well, though the texture’s a tad different.
- Extra Spiced: Bump up the pumpkin pie spice to 2 teaspoons if you’re spice-obsessed like me. It’s bold but delish in Copycat Crumbl Pumpkin Cake Cookies.
- Cream Cheese Swirl: Drop dollops of extra cream cheese into the batter before baking for little creamy pockets. My husband begs for this version!
These ideas for Copycat Crumbl Pumpkin Cake Cookies let you make the recipe your own. I’m always tinkering, so let me know if you come up with a cool twist!
Servings and Timing
Let’s talk logistics for whipping up these Copycat Crumbl Pumpkin Cake Cookies. In my experience, timing can vary a smidge based on your oven or how fast you work, but I’ve got the averages down pat. Here’s what you’re looking at to get these Copycat Crumbl Pumpkin Cake Cookies on the table.
- Prep Time: 20 minutes
- Cook Time: 12-14 minutes
- Total Time: About 35 minutes, plus cooling
- Servings: 12-14 large cookies
I usually double the batch of Copycat Crumbl Pumpkin Cake Cookies because they disappear fast at my house. Plan accordingly if you’ve got a crowd!
Step-by-Step Instructions
Alright, let’s roll up our sleeves and make these Copycat Crumbl Pumpkin Cake Cookies step by step. I’ve made these so many times, I’ve got a few little tricks to share that’ll save you headaches. Follow along, and you’ll have a batch of Copycat Crumbl Pumpkin Cake Cookies that’ll impress everyone.
Step 1: Preheat and Prep
First things first, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. I’ve skipped the parchment before, and trust me, scraping stuck cookies is no fun. Get your ingredients measured out now so you’re not scrambling mid-mix.
Step 2: Cream the Wet Stuff
In a big bowl, beat the softened butter, granulated sugar, and brown sugar together until it’s fluffy—takes about 2 minutes with a mixer. Add the egg, pumpkin puree, and vanilla, and mix until it’s smooth as silk. I’ve rushed this step and ended up with grainy dough, so take your time here for Copycat Crumbl Pumpkin Cake Cookies.
Step 3: Mix the Dry Ingredients
In another bowl, whisk together the flour, baking soda, salt, pumpkin pie spice, and cinnamon. I like to give it a good stir to make sure the spices aren’t clumpy. Nothing’s worse than biting into a spice bomb!
Step 4: Combine and Scoop
Gradually add the dry mix to the wet mix, stirring just until combined—don’t overdo it or your Copycat Crumbl Pumpkin Cake Cookies will get tough. Scoop out hefty 3-tablespoon portions onto your baking sheet, spacing them 3 inches apart. I use an ice cream scoop for uniform cookies; it’s a game-changer.
Step 5: Bake ‘Em Up
Pop ‘em in the oven for 12-14 minutes until the edges are set but the centers are still soft. They’ll firm up as they cool, so resist the urge to overbake like I did my first time with Copycat Crumbl Pumpkin Cake Cookies. Let them cool on the tray for 5 minutes before moving to a wire rack.
Step 6: Frost and Enjoy
While they cool, whip up the frosting by beating butter and cream cheese until creamy, then add powdered sugar and vanilla. Spread a generous dollop on each cookie once they’re cool. I sometimes sneak a taste of the frosting straight from the bowl—don’t judge me! Your Copycat Crumbl Pumpkin Cake Cookies are ready to devour.
Nutritional Information
I’m not gonna lie, these Copycat Crumbl Pumpkin Cake Cookies aren’t exactly health food, but they’re worth every indulgent bite. I’ve calculated the basics for you (per cookie, assuming 12 per batch), though I’m no dietitian, just a curious baker. Here’s the nutritional scoop for Copycat Crumbl Pumpkin Cake Cookies.
- Calories: 380 per cookie
- Fat: 20g
- Protein: 4g
- Carbohydrates: 48g
- Sodium: 220mg
Enjoy these as a treat, not an everyday snack, and you’ll be golden!
Healthier Alternatives
If you’re looking to lighten up these Copycat Crumbl Pumpkin Cake Cookies, I’ve got some swaps I’ve tried when I’m watching my waistline. They won’t taste exactly the same, but they’re still pretty darn good. Here are a few tweaks for healthier Copycat Crumbl Pumpkin Cake Cookies that don’t skimp on flavor.
- Lower Sugar: Cut the granulated sugar to 1/2 cup and use a natural sweetener like honey for part of it. I’ve done this and barely noticed a difference.
- Less Butter: Swap half the butter in the cookies with unsweetened applesauce. It keeps ‘em moist, though a tad less rich.
- Whole Wheat Flour: Replace half the all-purpose flour with whole wheat for extra fiber. I’ve found it makes Copycat Crumbl Pumpkin Cake Cookies a bit heartier.
Play around with these ideas and find what works for you. I’m all about balance, so a little tweak here and there keeps me happy!
Serving Suggestions
I love getting creative with how I serve these Copycat Crumbl Pumpkin Cake Cookies, and I’ve got a few ideas to make ‘em extra special. Whether it’s a casual snack or a holiday spread, they shine in so many ways. Check out these serving vibes for Copycat Crumbl Pumpkin Cake Cookies that I’ve tried at my table.
- With Hot Cocoa: Pair with a steamy mug of cocoa for the ultimate fall comfort. My kids beg for this combo!
- Ice Cream Sandwich: Sandwich a scoop of vanilla ice cream between two cookies. I did this at a BBQ, and it was a hit.
- Party Platter: Arrange on a cute tray with other fall treats like apple slices. It’s my go-to for gatherings.
- Morning Treat: Enjoy with coffee for a sneaky breakfast dessert. Don’t tell anyone, but I do this more than I should with Copycat Crumbl Pumpkin Cake Cookies!
Common Mistakes to Avoid
I’ve flubbed my fair share of batches of Copycat Crumbl Pumpkin Cake Cookies over the years, so let me save you some grief with mistakes I’ve made. Trust me on this one, a little attention goes a long way. Here are pitfalls to dodge when baking Copycat Crumbl Pumpkin Cake Cookies.
- Overbaking: Don’t wait for them to look fully cooked in the oven; they’ll harden as they cool. I learned this after a batch of hockey pucks!
- Too Much Pumpkin: Stick to the measured amount or your dough gets soggy. I overdid it once, and it was a gooey disaster.
- Skipping Chilling: If your dough’s too soft, chill it for 30 minutes before scooping. I skipped this and got flat pancakes, not cookies.
- Cold Ingredients: Use room-temp butter and egg, or your batter won’t cream right. I’ve rushed this and regretted it with Copycat Crumbl Pumpkin Cake Cookies.
Storing Tips
Let’s talk about keeping these Copycat Crumbl Pumpkin Cake Cookies fresh because they’re too good to waste. I’ve found they hold up well if you store ‘em right. Here are my go-to tips for storing Copycat Crumbl Pumpkin Cake Cookies.
- Room Temperature: Keep in an airtight container for up to 3 days on the counter.
- Refrigerator: Store frosted cookies in the fridge for 5-7 days; just let ‘em warm up a bit before eating.
- Freezer: Freeze unfrosted cookies for up to 2 months in a freezer bag; frost after thawing.
Frequently Asked Questions
I get a bunch of questions about Copycat Crumbl Pumpkin Cake Cookies, so I’ve rounded up the most common ones. Let’s tackle ‘em!
Can I use fresh pumpkin instead of canned?
Absolutely, you can! Just cook and puree it yourself, but make sure to drain excess water so your Copycat Crumbl Pumpkin Cake Cookies aren’t soggy. I’ve done it both ways, and canned is easier, I’ll admit.
Can I make these smaller?
Sure thing! Scoop smaller portions and bake for 9-11 minutes. They’re cute as mini treats.
Do I have to frost them?
Nah, they’re tasty plain too, though the frosting takes ‘em over the top. I sometimes skip it for a quick snack.
Can I double the recipe?
Yup, it doubles like a charm. Just don’t overcrowd your baking sheet!
What if my cookies spread too much?
That usually means the dough’s too warm. Chill it for 30 minutes before baking next time.
Can I make the dough ahead?
Totally, store it in the fridge for up to 2 days. Let it soften a bit before scooping.
Are these Copycat Crumbl Pumpkin Cake Cookies kid-friendly?
Oh yeah, my kiddos devour ‘em! No weird ingredients, just pure fall fun.
What’s the best way to reheat them?
Pop ‘em in the microwave for 10 seconds to get that soft texture back. Works like magic for Copycat Crumbl Pumpkin Cake Cookies!
Conclusion
So there ya have it, my tried-and-true guide to making Copycat Crumbl Pumpkin Cake Cookies that’ll make your kitchen the coziest spot around. I’ve poured my heart (and a lotta pumpkin) into perfecting these, and I hope you’ll love baking ‘em as much as I do. Give these Copycat Crumbl Pumpkin Cake Cookies a whirl, and drop a comment if you’ve got questions or fun twists—I’m all ears!
Conclusion
I hope you enjoyed this recipe for Copycat Crumbl Pumpkin Cake Cookies! It’s truly one of my favorites, and I’m confident you’ll love it too. Remember to follow the steps carefully for the best results.
Don’t hesitate to experiment with your own variations and make this recipe your own. Happy cooking!
