Copycat Crumbl Pumpkin Cake Cookies
Indulge in the delightful flavors of fall with these Copycat Crumbl Pumpkin Cake Cookies. Soft, moist, and bursting with pumpkin goodness, these cookies are perfect for cozy evenings or festive gatherings. With a creamy icing that adds a sweet touch, they are sure to impress family and friends. Whether it’s Halloween, Thanksgiving, or just a regular day, this easy recipe will fill your home with the warm aromas of cinnamon and spice. You won’t be able to resist making these treats over and over again.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Makes about 16 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ginger
- ¼ teaspoon salt
- ½ cup butter
- ½ cup brown sugar
- ½ cup white sugar
- 1 cup pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
- 3 oz. cream cheese
- 3 tablespoons butter
- ⅔ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons mini chocolate chips (optional)
Instructions
- Preheat your oven to 350ºF (175ºC).
- In a bowl, mix flour, baking powder, cinnamon, cloves, ginger, and salt.
- In another bowl, cream butter with brown and white sugars until fluffy.
- Add pumpkin puree, egg, and vanilla; mix well.
- Gradually combine dry ingredients into the wet mixture until just mixed.
- Scoop dough onto a baking sheet and flatten each scoop slightly.
- Bake for 10-12 minutes until set but soft.
- Cool on a wire rack before icing.
- Mix cream cheese, butter, powdered sugar, and vanilla until smooth.
- Ice the cooled cookies and sprinkle mini chocolate chips on top if desired.
Nutrition
- Serving Size: 1 cookie (40g)
- Calories: 160
- Sugar: 12g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg