The Best Crumbl Pumpkin Cookie Recipe
Thick, soft, rich Crumbl inspired pumpkin cookies topped with a healthy swirl of luscious cream cheese frosting. These cookies are the perfect texture, not too cakey, slightly chewy, and packed with pumpkin flavor. Move these babies to the top of your fall baking list!
This recipe is inspired by the Crumbl pumpkin cookie with caramel cream cheese frosting. I love caramel, but I was craving that classic pumpkin and cream cheese duo, without getting too fancy.
Believe it or not, I tested this cookie recipe EIGHT times. yup. I was that dedicated to nailing the texture. Pumpkin can be tricky to work with, because of the added moisture, so trying to use it in cookies makes the texture very cake-like. But, I was going for something more dense and chewy, and mission accomplished, my friends.
What are Crumbl cookies?
Crumbl is a gourmet cookie bakery that has become incredibly popular over the last couple of years, with a huge following. The obsession is with the soft, thick, cookie dough-like texture and the anticipation for the exciting flavors that are released weekly. Picture a fancy cupcake shop, but cookies. This week Crumbl featured their pumpkin caramel cookie, so if you can’t make it to your local Crumbl, or if you’re a hermit like myself and don’t leave the house on weekends, make these. 🙂
What you’ll love about this Crumbl pumpkin cookie recipe:
Crumbl cookie obsessed?
Check out my other fave Crumbl cookie recipe here! You won’t regret it.
A few notes about the ingredients for recipe success
Coconut oil
An unusual ingredient in cookies, I know, but coconut oil is key to achieve the thick, chewy texture. Be sure to use a “refined” coconut oil, which has a neutral flavor. Do not use “unrefined”, as this will have a strong coconut flavor and aroma. The texture of the coconut oil should be solid, but scoopable with a spoon. It should not be melted.
Flour measurement
Using a food scale is the most accurate way to measure your baking ingredients, especially flour. If you don’t have a scale, use the spoon method for the flour, instead of the scoop method. Spoon the flour into the measuring cup and level off the top with a butter knife. Do not scoop the flour directly out of the bag with the measuring cup, this yields a different measurement.
Room temperature butter
Room temperature butter means your butter is pulled out of the refrigerator just one hour before baking. It should not be soft. The butter should still be cool to the touch and make an indent like the picture below when you push into it. If your finger slides down the butter or pushes right through it, your butter is too soft.
How to make this Crumbl pumpkin cookie recipe
MAKE THE cookie DOUGH
First, in a medium bowl, you will combine all of the dry ingredients for the cookies (except the sugars) and set that aside. I just use a hand whisk for this.
In the bowl of an electric mixer, combine the butter and coconut oil and beat on medium high speed until combined, 1 minute. Add the granulated sugar and brown sugar, and beat until fluffy, 2-3 minutes. Add the pumpkin, and beat until mixed in. Add the egg yolk, molasses, and vanilla, and beat until combined. With the mixer on low, slowly beat in the flour mixture, until combined. Be careful not to over mix!
CHILL THE cookie DOUGH
Cover the bowl and place in the refrigerator for 1 hour. This step is key! If you don’t chill, the cookies will be flat. You can chill the dough for up to 24 hours, just let the dough sit out for 30 minutes before ready to bake so that it’s easier to scoop.
ROLL INTO BALLS & BAKE
Pre-heat the oven to 350 degrees and remove the cookie dough from the refrigerator. Using a 3 tablespoon cookie scoop, or a large ice cream scoop, make 10-12 equal sized balls. Place 5-6 balls on each cookie sheet, and press them down with your fingertips to slightly flatten. They should be about 1-inch tall.
Bake for 10-12 minutes and allow to cool for 5 minutes on the cookie sheet before moving to a wire rack.
Frost the cookies
In the bowl of an electric mixer, cream the butter, vanilla and salt on medium-high speed for 3 minutes, until fluffy. Don’t skimp on the time, beating the butter is important to get the fluffy texture! Add half of the confectioners sugar and mix for 1 minute. Add the remaining powdered sugar and mix for 1 minute. Add the cream cheese, lemon juice, and heavy cream and mix on low for 1 minute, until the cream cheese is completely mixed in. Don’t over mix the cream cheese, as it will break down and make the frosting too soft.
Fill a piping bag full of the frosting, and carefully pipe onto the top of each cookie. If you don’t have a piping back, you can try using a large ziplock bag and cutting off one tip, or, you can simply spread the frosting on with a utensil.
Be sure to refrigerate the cookies for at least 30 minutes before serving! They are best served chilled.
Crumbl pumpkin cookie recipe FAQs & concerns
Can i use fresh pumpkin?
I recommend using canned 100% pure pumpkin here, not pumpkin pie filling. I have not tried this recipe with fresh pumpkin, but if you plan to use your own puree, keep in mind that the water and sugar content will vary in fresh pumpkin, so I cannot promise that the final product will be the same.
Do i need to frost these cookies?
Absolutely not. They are so delicious on their own as well. Another idea, is to roll the dough balls in cinnamon sugar just before baking and skip the frosting altogether!
How to store
Keep the cookies in an air tight container stored in the refrigerator for up to 5 days.
Handy tip: Prepare Ahead!
Chill the dough for up to 24 hours, just let the dough sit out for 30 minutes before ready to bake so that it’s easier to scoop.
Crumbl Pumpkin Cookie Recipe
Ingredients
Pumpkin Cookies
- 2½ cups (318 grams) flour *measured correctly
- 1 tsp cornstarch
- 1 tsp cream of tartar
- ½ tsp ground cinnamon
- ½ tsp salt
- ¼ tsp baking soda
- 1 tsp pumpkin pie spice
- ½ cup butter salted, *room temperature
- ½ cup (99 grams) refined coconut oil solid, but soft like butter
- 1 cup (200 grams) granulated sugar
- ¼ cup (50 grams) dark brown sugar
- ¾ cup (183 grams) canned pumpkin 100% pure pumpkin
- 1 egg yolk
- 1 tbsp molasses
- 1 tsp vanilla extract
Cream Cheese Frosting
- 4 oz cream cheese (half a block) room temperature
- 1 stick unsalted butter room temperature
- 1 tsp vanilla extract
- 2¼ cup confectioners sugar
- 1 tbsp heavy cream
- ¼ tsp salt
- 1 tsp lemon juice fresh squeezed
Instructions
Make the cookies
- In a medium bowl, whisk together the flour, cornstarch, cream of tartar, cinnamon, salt, baking soda, and pumpkin pie spice. Set aside.
- In the bowl of an electric mixer combine the butter and coconut oil and beat on medium high speed until combined, 1 minute. Add the granulated sugar and brown sugar, and beat until fluffy, 2-3 minutes. Add the pumpkin, and beat until mixed in. Add the egg yolk, molasses, and vanilla, and beat until combined. With the mixer on low, slowly beat in the flour mixture, until combined. Do not over mix. Cover the bowl with plastic wrap, and refrigerate for 1 hour.
- Preheat oven to 350° F and line two large baking sheets with parchment paper.
- Using a large 3 tablespoon scoop (or ice cream scoop), place 5-6 equal sized balls on each cookie sheet, spread apart as much as possible. Using your fingertips, lightly press down the tops of each ball to slightly flatten.
- Bake for 10 to 12 minutes, until cookie centers are set. Let the cookies cool on the baking sheet for 5 minutes, then move to a wire cooling rack.
Make the frosting
- In the bowl of an electric mixer, cream the butter for 2-3 minutes on medium-high speed until fluffy. Add the vanilla and salt on beat for another minute. Add half of the confectioners sugar and mix for 1 minute. Add the remainnig powdered sugar and the heavy cream, and beat for 1 minute. Add the cream cheese, lemon juice, and mix on medium-low for 1 minute, until the cream cheese is completely mixed in. Don't over mix the cream cheese, as it will break down and make the frosting too soft.
- Fill a piping bag full of the frosting, and carefully pipe onto the top of each cookie.
- Keep cookies in the refrigerator for up to days. Best enjoyed chilled!
Notes
- Be sure to refrigerate the cookies for at least 30 minutes before serving! They are best served chilled, especially because of the cream cheese frosting.
- Room temperature butter means your butter is pulled out of the refrigerator just one hour before baking. It should not be soft.
