It’s been a hot minute but we are back to making our own Crumbl cookies at home. As we are heading straight into Pumpkin Spice season, we thought it only made sense to start with Mini Crumbl Pumpkin Cake Cookies. This recipe is a soft, pumpkin cookie topped with a creamy, cream cheese frosting and sprinkled with chocolate chips. These cookies are everything that is good about Autumn. We just know you’ll love them too.
If you’d like to try one of our other Crumbl cookie copycat recipes, may we suggest: Peanut Butter and Jelly Cookies, Cookie Dough Cookies, Blue Monster Cookies, Dark Dream Cookies, Sea Salt Toffee Cookies, Carrot Cake Cookies, Rocky Road Cookies, Peanut Butter Oreo Cookies, Cornbread Cookies, Lemon Glaze Cookies, Funfetti Milkshake Cookies, Crumbl Turtle Cookies, Chocolate Ft. York Cookies, Crumbl Dirt Cake Cookies, Muddy Buddies, Mini Twix, or the Churro Cookies.
MINI CRUMBL COOKIES ARE OUR JAM
Sure, you can use this recipe to make full-size, big-as-your-head, Crumbl-sized cookies. But you know us, we do mini. Yes, it’s so that we can have 3 cookies instead and never have to share a cookie but that is neither here nor there.
Crumbl is known for their GIANT cookies. They are so big, in fact, they list each cookie as 3-4 servings in their stores. I don’t know about you, but we don’t share our cookies well.
This Pumpkin Cake Cookies recipe makes 36 cookies because I recommend making them MUCH smaller than Crumbl would. Instead of a “shareable cookie”, this is a bite-sized cookie that you won’t feel so guilty eating. Three bites and it’s gone. I would assume Crumbl uses at least 1/4-1/3 of a cup of cookie dough for each cookie and I suggest about 1 tablespoons of dough in order to make these a more manageable (and adorable!) size.
PUMPKIN CAKE COOKIE INGREDIENTS
For full information on ingredients and quantities, please see the recipe card below.
CREAM CHEESE FROSTING
For full information on ingredients and quantities, please see the recipe card below.
HOW TO MAKE CRUMBL PUMPKIN CAKE COOKIES
1. Preheat oven to 350 degrees. Use parchment paper or a silpat mat to line a baking sheet.
2. Cream the butter, pumpkin, sugar and brown sugar in a stand mixer until light and fluffy (about 2-3 minutes). Scrape the sides of the bowl to make sure all ingredients are blended.
3. Add in the egg and vanilla and beat until combined.
4. Hand stir (or fold) in flour, baking powder, cinnamon, ginger, pumpkin pie spice and salt. Stir until all combined.
5. Scoop out dough into equal size balls. (Note: the dough will be soft.) Scoop out about 1 TBSP of dough for smaller cookies (or 1/4 cup dough for BIG cookies). Place dough balls on prepared pan (12 cookies to a pan if smaller cookies) and slightly flatten.
6. Bake for about 12 minutes. Remove from oven. Cool cookies on cookie sheet for 10 minutes before removing to cooling rack. NOTE: If you decide to make the bigger cookies, you’ll need to bake them for 15-16 minutes.
7. While cookies are cooling, make the cream cheese frosting.
HOW TO MAKE CREAM CHEESE FROSTING
1. In stand mixer, cream butter and cream cheese for about 2-3 minutes until smooth.
2. Add in the vanilla and powdered sugar and mix on high for about 3 minutes until smooth. If the frosting is too thick, add milk a teaspoon at a time to get the consistency you are looking for. If frosting is too thin, add more powdered sugar.
3. Put the frosting in a piping bag with a round tip OR you can put the frosting in a gallon size Ziploc bag and cut off one corner of the bag. Use the frosting bag to pipe frosting in a spiral on top of the cooled cookies. Sprinkle each cookie with mini chocolate chips.
Mini Crumbl Pumpkin Cake Cookies
Ingredients
COOKIES
- 1/2 cup butter melted
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 2/3 cup sugar
- 1 egg
- 2 1/4 cups flour
- 1 1/2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/4 tsp ginger
- 1/4 tsp salt
CREAM CHEESE FROSTING
- 4 oz cream cheese
- 4 oz butter
- 1 1/4 cup powdered sugar
- 1 tsp vanilla
Instructions
PUMPKIN CAKE COOKIES
- Preheat oven to 350 degrees. Use parchment paper or a silpat mat to line a baking sheet.
- Cream the butter, pumpkin, sugar and brown sugar in a stand mixer until light and fluffy (about 2-3 minutes). Scrape the sides of the bowl to make sure all ingredients are blended.
- Add in the egg and vanilla and beat until combined.
- Hand stir (or fold) in flour, baking powder, cinnamon, ginger, pumpkin pie spice and salt. Stir until all combined.
- Scoop out dough into equal size balls. (Note: the dough will be soft.) Scoop out about 1 TBSP of dough for smaller cookies (or 1/4 cup dough for BIG cookies). Place dough balls on prepared pan (12 cookies to a pan if smaller cookies) and slightly flatten.
- Bake for about 12 minutes. Remove from oven. Cool cookies on cookie sheet for 10 minutes before removing to cooling rack. NOTE: If you decide to make the bigger cookies, you’ll need to bake them for 15-16 minutes.
- While cookies are cooling, make the cream cheese frosting.
CREAM CHEESE FROSTING
- In stand mixer, cream butter and cream cheese for about 2-3 minutes until smooth.
- Add in the vanilla and powdered sugar and mix on high for about 3 minutes until smooth. If the frosting is too thick, add milk a teaspoon at a time to get the consistency you are looking for. If frosting is too thin, add more powdered sugar.
- Put the frosting in a piping bag with a round tip OR you can put the frosting in a gallon size Ziploc bag and cut off one corner of the bag. Use the frosting bag to pipe frosting in a spiral on top of the cooled cookies. Sprinkle each cookie with mini chocolate chips.
Nutrition
