Copycat Crumbl Pumpkin Cake Cookies | Easy Cookie Recipes (2024)

Looking for the softest, most decadent pumpkin cake cookies ever? You’ve found them with this incredible Crumbl pumpkin cookie recipe!

It just doesn’t get more fall-infused than this! With seasonings like cinnamon, cloves and ginger, these pumpkin cake cookies are so filled to the brim with the fall flavors you love.

Top all that deliciousness with the tangy sweetness of a decadent cream cheese frosting, and you’ve got a cookie you’ll be dreaming about all autumn long.

When I tell you that I love these cookies, I really mean it! Truthfully, I’m not the biggest pumpkin fan… so I was prepared to be less than impressed.

Luckily, these cookies check all the boxes. They are soft, perfectly sweet, filled with the perfect fall spices. And bonus? They are topped with the most delicious cream cheese frosting!

These pumpkin cake cookies are a Crumbl copycat, but they can also stand on their own. You can customize them with decorating, or even leave the frosting off. (But why would you want to do that?)

We’ve shared a deliciously soft and chewy pumpkin cookie before – but this one is a little different. I hope you try them both this fall so you can taste test and compare!

Let’s learn how to make these beauties! They are sure to be a huge winner at every fall or Halloween party this year.

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Why You’ll Love these Copycat Crumbl Pumpkin Cookies

• So Soft
• Sweet, but not Too Sweet
• Easy to Make
• Great for Cookie Trays
• Just like Crumbl (Maybe Better!)

Helpful Tools

• Mixer– Stand mixer or hand mixer.
• Cookie Dough Scoop – Read more about Cookie Dough Scoops here.
• Cookie Sheetor Flat Baking Sheet – A traditional cookie sheet has no sides, allowing you to slide cookies off without ruining their shape after baking. A flat baking sheet works too.
• Parchment Paper– Use parchment or a silpat for easy clean-up.
• Cooling Rack– While not required, it’s nice to remove your cookies to a cooling rack so air can circulate and they won’t continue to cook on the sheet!

Ingredients for Pumpkin Cake Cookies

• All Purpose Flour – The flour gives the structure to these cookies. Ensure that you’re measuring with thespoon and level techniqueso you don’t end up with dense cookies.
• Baking Powder – Helps the cookies rise slightly, while staying chewy and crisp.
• Ground Cinnamon
• Ground Cloves
• Ground Ginger
• Salt
• Butter – I like salted butter with my baking, but you can use salted or unsalted, your preference! Make sure it’s softened to room temperature. Read more about salted vs unsalted butter here.
• Brown Sugar
• White Sugar
• Pumpkin Puree – Keeps the cookies moist and provides the signature pumpkin flavor and color.
• Egg – For binding and rise.
• Vanilla Extract – Adds fragrance and flavor.

For the Icing

• Cream Cheese – Room temperature!
• Butter – Unsalted, room temperature
• Powdered Sugar – Learn how to make Powdered Sugar here, just in case you’re ever short!
• Vanilla Extract – For fragrance and flavor.
• Mini Chocolate Chips – optional

Variations

• Chocolate chips –These are wonderful in combination with the pumpkin flavor, but not necessary! Equally good without.
• Craisins –Add a cup of Craisins for a little cranberry flavor and texture in the dough.
• Color –Use a little food coloring to make the cream cheese icing any color you want – perfect for Halloween!
• Candies –Top the icing with a fall candy, such as a candy corn, for a festive touch.

How to Make these Pumpkin Cake Cookies in Six Steps

The full printable recipe is below.

1. Preheat oven to 350º. In a small mixing bowl, combine dry ingredients and set aside.
2. In a larger mixing bowl, cream wet ingredients as directed. Stir in dry ingredients until combined.
3. Scoop cookie dough onto baking sheet, and flatten cookies as directed.
4. Bake according to directions and remove from oven onto wire rack.
5. While cookies are cooling, combine icing ingredients.
6. Ice cooled cookies, and top with chocolate chips and cinnamon if desired.

Frequently Asked Questions

How to Store

• Room Temperature– Because the frosting on these cookies has cream cheese, they shouldn’t sit out at room temperature for more than two hours.
• Refrigerate– Store in an airtight container for up to 2-3 days.
• Freeze– You can freeze these cookies for up to two months in an airtight container or sealed Ziploc freezer bag. Separate layers with parchment paper.
• Freeze the Dough –Form dough into balls and freeze on a baking sheet for 1 hour. Transfer dough balls into an airtight container or Ziploc freezer bag, separating layers with parchment paper. Store for up to 2 months. Let thaw and bake as directed, or bake from frozen by adding 1 – 2 minutes to the bake time.