Crumbl Style Pumpkin Spice Cookies

Soft, thick, and irresistibly spiced, these Crumbl Style Pumpkin Spice Cookies are a perfect way to capture the cozy flavors of fall. Topped with a creamy pumpkin glaze, every bite is a celebration of warmth and comfort.

Why You’ll Love This Recipe

I love how these cookies combine the perfect balance of soft texture and warm spices. The creamy pumpkin glaze adds an extra layer of flavor that makes them irresistible. Whether for a festive gathering or a quiet fall evening, these cookies always feel special.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cookies:

1 cup unsalted butter, softened

1 cup granulated sugar

1/2 cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

1 cup canned pumpkin puree

2 3/4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

For the glaze:

1 cup powdered sugar

2 tablespoons canned pumpkin puree

1/4 teaspoon cinnamon

2-3 tablespoons milk (adjust for consistency)

Directions

Prepare the dough:

In a large mixing bowl, I cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

I add the eggs, one at a time, mixing well after each addition, then stir in the vanilla extract and pumpkin puree until the mixture is smooth.

Combine the dry ingredients:

In a separate bowl, I whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

Gradually, I add the dry ingredients to the wet mixture, mixing until just combined. I make sure not to overmix.

Chill the dough:

I cover the dough and refrigerate it for at least 30 minutes to help the cookies retain their shape during baking.

Bake the cookies:

I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

Using a scoop, I place 2-tablespoon-sized balls of dough onto the prepared sheets, spacing them 2 inches apart.

I bake the cookies for 12-14 minutes, until the edges are set and the centers appear slightly soft. After baking, I let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Make the glaze:

In a small bowl, I whisk together powdered sugar, pumpkin puree, cinnamon, and milk until smooth and drizzle-worthy. I adjust the milk to achieve the desired consistency.

Decorate the cookies:

Once the cookies are completely cool, I spread or drizzle the glaze over the tops and let it set before serving.

Servings and Timing

Servings: Makes 24 cookies

Prep Time: 20 minutes

Chill Time: 30 minutes

Cooking Time: 14 minutes

Total Time: 1 hour 4 minutes

Calories: 180 kcal per cookie

Variations

Nutty Twist: I add chopped pecans or walnuts to the dough for added crunch.

Spice it Up: A pinch of cloves or allspice enhances the fall spice profile.

Dairy-Free Option: Replace the butter with plant-based alternatives and use almond milk for the glaze.

Chocolate Addition: Mixing in white chocolate chips adds a sweet, creamy contrast.

Mini Cookies: Use a smaller scoop to create bite-sized versions; adjust the baking time to 8-10 minutes.

Storage/Reheating

Storage: I store the cookies in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week.

Freezing: Both baked cookies and raw dough freeze well. For baked cookies, I layer them with parchment paper in a freezer-safe container for up to 3 months. Raw dough balls can be frozen for up to 3 months and baked directly from frozen (add 2-3 minutes to the baking time).

Reheating: I let frozen cookies thaw at room temperature or microwave them for 10-15 seconds for a warm, freshly-baked feel.

Related Recipes:

• Crumbl Sugar Cookies
• Crumbl Pumpkin Pie Cookies
• Crumbl Red Velvet Cupcake Cookies

FAQs

How do I prevent the cookies from spreading too much?

Chilling the dough for at least 30 minutes helps the cookies retain their shape during baking.

Can I use fresh pumpkin puree instead of canned?

Yes, fresh pumpkin puree works well. Make sure it’s well-drained to avoid adding extra moisture.

Why is my glaze too runny or too thick?

Adjust the milk in small increments. Add more powdered sugar if it’s too runny or a few drops of milk if it’s too thick.

Can I make these cookies gluten-free?

Yes, substituting with a 1:1 gluten-free flour blend should work. However, the texture may vary slightly.

What’s the best way to decorate these cookies?

I prefer spreading the glaze for full coverage, but a simple drizzle also looks elegant and saves time.

Conclusion

These Crumbl Style Pumpkin Spice Cookies are a delightful way to enjoy the essence of fall. With their tender crumb and luscious pumpkin glaze, they make any occasion feel special. Whether you stick to the classic recipe or try one of the variations, I’m sure these cookies will quickly become a favorite.

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