Indulge in the ultimate autumn treat with these Crumbl-inspired Pumpkin Pie Cookies. These soft, thick cookies capture the essence of pumpkin pie in every bite, featuring warm spices, a buttery texture, and a sweet frosting. Perfect for cozy gatherings or a personal indulgence, these cookies are guaranteed to become a seasonal favorite.
Ingredients:
For the Cookies:
1 ½ cups all-purpose flour
1 tsp baking soda
½ tsp ground ginger
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
½ tsp salt
½ cup unsalted butter, softened
¾ cup brown sugar, packed
½ cup canned pumpkin puree
1 large egg
1 tsp vanilla extract
For the Frosting:
½ cup unsalted butter, softened
1 ½ cups powdered sugar
¼ cup canned pumpkin puree
½ tsp ground cinnamon
½ tsp vanilla extract
Pinch of salt
Directions:
Preheat the Oven:
Set your oven to 350°F (175°C) and prepare a baking sheet with parchment paper or a silicone mat.
Prepare Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
Make the Cookie Dough:
In a large bowl, cream softened butter and brown sugar until light and fluffy. Mix in the pumpkin puree, egg, and vanilla extract. Gradually combine the dry ingredients into the wet mixture, stirring until just incorporated.
Shape the Cookies:
Use a cookie scoop or tablespoon to drop dough balls onto the baking sheet, spacing them 2 inches apart. Gently flatten each dough ball with the back of a spoon.
Bake the Cookies:
Bake for 10-12 minutes, or until the edges turn golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Prepare the Frosting:
Beat softened butter until creamy, then mix in powdered sugar, pumpkin puree, cinnamon, vanilla, and a pinch of salt. Whip until smooth and fluffy.
Frost the Cookies:
Once completely cooled, spread a generous layer of frosting on each cookie.
Serve and Enjoy!:
Enjoy these cookies fresh, paired with coffee or tea. Store leftovers in an airtight container for up to 3 days.
Serving Tips:
Warm with Beverages: These cookies pair wonderfully with a hot cup of coffee, tea, or pumpkin spice latte.
Seasonal Desserts: Serve alongside other fall favorites like apple cider or spiced hot chocolate for a cozy spread.
Festive Plating: Sprinkle a touch of cinnamon on the frosting or garnish with a small dollop of whipped cream to elevate presentation for gatherings.
Storage Tips:
Room Temperature: Store cookies in an airtight container at room temperature for up to 3 days. Keep them in a cool, dry place away from direct sunlight.
Refrigeration: If your environment is warm or humid, refrigerate cookies to prevent the frosting from melting. Use an airtight container, and let the cookies come to room temperature before serving.
Freezing:
Unfrosted Cookies: Place the cookies in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container. Store for up to 2 months. Thaw at room temperature before frosting.
Frosted Cookies: Freeze frosted cookies on a tray until the frosting hardens, then layer them in a freezer-safe container with parchment paper between layers. Allow them to thaw in the refrigerator before serving.
Related Recipes:
FAQs:
Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free 1:1 baking flour blend. Make sure the blend includes xanthan gum for structure. Double-check that all other ingredients, like baking soda and spices, are gluten-free.
How do I make the frosting thicker?
If the frosting feels too thin, gradually add more powdered sugar, 1 tablespoon at a time, until you achieve your desired consistency. Alternatively, chill the frosting in the refrigerator for 10-15 minutes before spreading.
Can I skip the frosting?
Absolutely! These cookies are delicious on their own. For a lighter option, sprinkle the cookies with powdered sugar or a mix of cinnamon and sugar instead of frosting.
What’s the best way to transport these cookies?
To transport frosted cookies, place them in a single layer in a sturdy, airtight container. If stacking is necessary, use parchment paper between layers to prevent smudging. Keep the container flat and cool to maintain the frosting’s shape.
Conclusion:
These Crumbl Pumpkin Pie Cookies are a delightful way to embrace the flavors of fall. Whether you’re baking for family, friends, or just yourself, this easy-to-follow recipe is sure to impress. Try them today and savor the taste of the season!
📖 Recipe:
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The Best Crumbl Pumpkin Pie Cookies
- Total Time: 25-27 minutes
- Yield: 12 cookies
- Diet: Vegetarian
Description
Delight in the ultimate fall treat with these Crumbl Pumpkin Pie Cookies. Made with warm spices, canned pumpkin, and topped with a luscious frosting, this recipe is easy to follow and perfect for the season. Ideal for festive gatherings or a sweet indulgence, these cookies capture the flavors of autumn in every bite.
Ingredients
For the Cookies:
1 ½ cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
½ tsp salt
½ cup unsalted butter, softened
¾ cup brown sugar, packed
½ cup canned pumpkin puree
1 large egg
1 tsp vanilla extract
For the Frosting:
½ cup unsalted butter, softened
1 ½ cups powdered sugar
¼ cup canned pumpkin puree
½ tsp ground cinnamon
½ tsp vanilla extract
Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
- In a large bowl, cream softened butter and brown sugar until light and fluffy. Add pumpkin puree, egg, and vanilla extract, mixing until combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just incorporated.
- Scoop dough onto the baking sheet, spacing each about 2 inches apart. Flatten slightly with the back of a spoon.
- Bake for 10-12 minutes, or until edges are golden. Let cookies cool on the sheet for a few minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat softened butter until creamy. Gradually mix in powdered sugar, pumpkin puree, cinnamon, vanilla, and a pinch of salt until smooth.
- Frost cooled cookies and enjoy!
Notes
For thicker frosting, add extra powdered sugar or refrigerate before spreading.
Unfrosted cookies can be frozen for up to 2 months. Thaw and frost before serving.
Fresh pumpkin puree can replace canned puree but should be well-drained.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cookies
- Calories: 220 kcal (per cookie)
