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Mini Crumbl Pumpkin Cake Cookies Copycat Recipe

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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.

Crumbl Pumpkin Cookies

If you’d like to try one of our other Crumbl cookie copycat recipes, may we suggest:  Peanut Butter and Jelly Cookies, Cookie Dough CookiesBlue Monster CookiesDark Dream CookiesSea Salt Toffee CookiesCarrot Cake CookiesRocky Road CookiesPeanut Butter Oreo CookiesCornbread CookiesLemon Glaze CookiesFunfetti Milkshake CookiesCrumbl Turtle CookiesChocolate 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 Cookies

PUMPKIN CAKE COOKIE INGREDIENTS

Pumpkin Cake Cookie Ingredients

1/2 cup Butter – salted or unsalted

1 cup Pumpkin Puree 

2/3 cup Sugar

1/2 cup Brown Sugar

Egg

1 tsp Vanilla Extract – use the REAL extract and not the imitation

2 1/4 cups Flour – all-purpose works best

1 1/2 tsp Baking Powder

1 tsp Pumpkin Pie Spice

1 tsp Cinnamon

1/4 tsp Ginger

1/4 tsp Salt

1/4 cup Mini Chocolate Chips

CREAM CHEESE FROSTING

4 TBSP Butter

4 oz Cream Cheese

1 1/4 cup Powdered Sugar

1 tsp Vanilla Extract

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.

Pumpkin Cake Cookies Steps

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.

Pumpkin Cake Dough Balls

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.

Pumpkin Cake Cookies on Cooling Rack

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.

Crumbl Pumpkin Cake Cookies
Pumpkin Cake Cookies on Orange Plate
Crumbl Pumpkin Cake Cookies Stack
Crumbl Pumpkin Cake Cookies

Mini Crumbl Pumpkin Cake Cookies

Hollie Schultz
This recipe is a soft, pumpkin cookie topped with a creamy, cream cheese frosting and sprinkled with chocolate chips.
No ratings yet
Prep Time 10 mins
Cook Time 12 mins
Frosting Time 15 mins
Total Time 32 mins
Course Dessert
Cuisine American
Servings 36 cookies
Calories 132 kcal

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

Calories: 132kcalCarbohydrates: 18gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 21mgSodium: 48mgPotassium: 35mgFiber: 0.4gSugar: 11gVitamin A: 1266IUVitamin C: 0.3mgCalcium: 22mgIron: 1mg
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Pumpkin Cake Cookies

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