These Crumbl Pumpkin Pie Cookies are soft, chewy, and bursting with cozy pumpkin flavors. Loaded with spices like cinnamon and nutmeg, they taste just like your favorite fall pie!
Who can resist cookies that remind you of pumpkin pie? I love munching on these while sipping hot cocoa. The smell of them baking fills the house with warmth and happiness!
Making these cookies is super easy too! Just mix, scoop, and bake. They’re perfect for sharing or keeping all to yourself—no judgment here! 😉
Key Ingredients & Substitutions
Butter: Unsalted butter is a must for controlling salt levels. If you’re dairy-free, consider using coconut oil or a dairy-free butter alternative.
Pumpkin Puree: Canned pumpkin is convenient, but if you have fresh pumpkin, roast and puree it for an even fresher taste. Just make sure to drain excess moisture!
Spices: The combination of cinnamon, nutmeg, ginger, and cloves creates that classic pumpkin pie flavor. If you don’t have all, pumpkin pie spice is a perfect substitute. Just use about 2-3 teaspoons!
White Chocolate Chips: While optional, they add a lovely sweetness. You can swap these for dark chocolate if you prefer a richer flavor.
How Do I Ensure My Cookies Are Soft and Chewy?
To make sure your cookies turn out soft and chewy, focus on the mixing and baking time.
- Don’t overmix the dough! Mix just until you see no streaks of flour. This helps keep them tender.
- Watch the bake time! Cookies look underbaked when you take them out but will continue to cook on the sheet. Aim for 10-12 minutes.
- Cooling is essential! Letting them sit on the baking sheet helps set the shape without drying them out.
The Best Crumbl Pumpkin Pie Cookies Recipe
Ingredients You’ll Need:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1/2 cup canned pumpkin puree
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips (optional)
- Cinnamon sugar for sprinkling (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 10-12 minutes for baking. Overall, you’ll be enjoying these delightful cookies in just about 30-35 minutes from start to finish!
Step-by-Step Instructions:
1. Prepping the Oven and Baking Sheets:
First, preheat your oven to 350°F (175°C). This ensures your cookies bake evenly. While it’s heating, line your baking sheets with parchment paper. This helps prevent sticking and makes cleanup easier!
2. Making the Cookie Batter:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar. Beat them with a hand mixer or a whisk until the mixture is light and fluffy—this should take about 2-3 minutes.
3. Adding the Wet Ingredients:
Now, it’s time to add the egg, pumpkin puree, and vanilla extract to the butter and sugar mix. Stir it all together until well combined. You want it to be smooth and creamy!
4. Mixing the Dry Ingredients:
In a separate bowl, whisk together the flour, ground cinnamon, nutmeg, ginger, cloves, baking soda, and salt. This step ensures the spices and leavening agent are evenly distributed.
5. Combining Everything Together:
Gradually add the dry ingredients into the wet ingredients. Gently mix until just combined. Be careful not to overmix; you want the cookies to be soft!
6. Adding the Chocolate Chips:
If you’d like to include white chocolate chips, fold them into the dough now. They add a lovely sweetness that pairs perfectly with the pumpkin spices.
7. Scooping the Cookies:
Use a cookie scoop or a spoon to drop heaping tablespoons of dough onto your prepared baking sheets, making sure to space them about 2 inches apart. This gives them room to spread while baking.
8. Sprinkling the Cinnamon Sugar:
If you want an extra touch, sprinkle a little cinnamon sugar on top of each cookie. This gives them a delightful sparkly finish and an extra hint of sweetness!
9. Baking the Cookies:
Bake your cookies in the preheated oven for 10-12 minutes. You’ll know they’re done when the edges are set but the centers still look slightly underbaked. They will continue to cook on the hot baking sheet!
10. Cooling:
Once baked, allow the cookies to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. This helps them set perfectly!
11. Enjoying Your Cookies:
Now for the best part—serve your delicious pumpkin pie cookies to friends and family (or enjoy them all by yourself!). They’re perfect for the fall season and are sure to impress!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Absolutely! If you prefer fresh pumpkin, roast it until tender, then scoop out the flesh and puree it until smooth. Just make sure to drain any excess moisture before using it in the recipe!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. You can also freeze them! Just place them in a freezer-safe container, and they will keep for up to 3 months. Thaw at room temperature when you’re ready to enjoy them!
Can I Substitute Different Types of Sugar?
Yes! If you prefer a less sweet cookie, you can reduce the granulated sugar slightly and replace part of the brown sugar with coconut sugar for a different flavor profile. Just keep in mind that this may alter the texture a bit.
What Should I Do If My Dough Is Too Sticky?
If your dough is too sticky, you can add a tablespoon of flour at a time until it’s manageable. Keep in mind that a slightly stickier dough will yield softer cookies, so avoid adding too much flour!
