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crumbl pumpkin cookies on a wooden plate on parchment paper with a few white mini pumpkins scattered

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 weekend baking list!
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Prep Time 1 hour 15 minutes
Cook Time 12 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

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

Method
 

Make the cookies
  1. In a medium bowl, whisk together the flour, cornstarch, cream of tartar, cinnamon, salt, baking soda, and pumpkin pie spice. Set aside.
  2. 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.
  3. Preheat oven to 350° F and line two large baking sheets with parchment paper.
  4. 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.
  5. 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
  1. 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.
  2. Fill a piping bag full of the frosting, and carefully pipe onto the top of each cookie.
  3. 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.