Pumpkin Cake Cookies (Crumbl Copycat) – Soft, Spiced, and Frosted to Perfection

Why I Love These Pumpkin Cake Cookies

Let’s talk about pumpkin cake cookies, Crumbl-style. These dreamy, bakery-sized cookies are thick, soft, and spiced just right. I remember the first time I tried Crumbl’s version—I was instantly obsessed. But as a mom who’s always baking at home, I knew I could recreate them. And dare I say? They’re even better homemade.

These cookies come together in a snap, are family-friendly, and are ideal for fall potlucks, Halloween parties, or simply curling up with a cup of coffee. Bonus? The frosting is that classic tangy-sweet cream cheese swirl that just screams comfort.

Ingredients You’ll Need for Pumpkin Cake Cookies (Crumbl Copycat)

For the Cookies

• 1 cup butter (not margarine)
• 1 cup brown sugar
• ½ cup white sugar
• ⅓ cup oil (canola or sunflower work great)
• 1 whole egg + 1 egg yolk
• ¾ cup pumpkin puree (not pumpkin pie filling!)
• 2 tsp vanilla extract
• 2 ½ cups all-purpose flour
• 1 Tbsp corn starch
• ½ tsp salt
• ½ tsp baking soda
• ½ tsp baking powder
• 1 ½ tsp pumpkin pie spice
• 1 tsp cinnamon

For the Frosting

• 8 oz cream cheese, softened
• ¼ cup butter, softened
• 2 cups powdered sugar
• ½ tsp salt
• 1 tsp vanilla extract

Let’s Bake! Step-by-Step Instructions to make Pumpkin Cake Cookies (Crumbl Copycat)

1. Mix the Wet Ingredients

In a stand mixer or using a hand mixer, beat the butter, brown sugar, and white sugar together until smooth. Add the oil, vanilla, and pumpkin puree. Mix again until fully combined. Then add in the egg and egg yolk. Mix one last time.

2. Sift and Combine Dry Ingredients

In a separate bowl, sift together:

• Flour
• Corn starch
• Salt
• Baking soda
• Baking powder
• Pumpkin pie spice
• Cinnamon

Slowly add the dry mixture to the wet mixture and mix just until combined. Don’t overwork it!

3. Scoop the Dough

Line a baking sheet with parchment paper. Use a large 3-Tablespoon cookie scoop (or ice cream scoop) to portion the dough. Place each ball on the tray with room to spread.

4. Bake

Bake in a preheated oven at 350°F (175°C) for 15-17 minutes. They should be set on the edges and slightly soft in the middle. Don’t underbake or they’ll be gummy.

5. Cool Before Frosting

Transfer cookies to a wire rack and let them cool completely. If they’re warm, the frosting will melt right off. Trust me—I’ve learned this the hard way!

6. Make the Frosting

In a mixing bowl, beat the cream cheese and butter until fluffy. Add powdered sugar, vanilla, and salt. Mix until smooth. Spoon into a piping bag fitted with a round tip or just use a spoon to swirl it on.

7. Decorate and Serve

Top each cookie with a generous swirl of cream cheese frosting. Add mini chocolate chips or a sprinkle of cinnamon on top for a bakery finish.

Tips for the Best Pumpkin Cake Cookies (Crumbl Copycat)

• Don’t skip the parchment paper: It prevents the cookies from sticking and helps with even baking.
• Room temperature ingredients work best for smooth mixing.
• Use canned pumpkin puree, not pumpkin pie filling. The added spices in the latter can throw off the flavor.
• For smaller cookies, use a smaller scoop and reduce baking time to 10-12 minutes.
• Chill the dough for 15-20 minutes if your kitchen is warm. This helps the cookies keep their shape.

How to Store Pumpkin Cake Cookies

• Store in an airtight container in the fridge for up to 5 days.
• They can be frozen (unfrosted) for up to 3 months. Thaw and frost before serving.

Perfect for Holidays and Parties

These cookies aren’t just delicious—they’re picture perfect. Bring them to Thanksgiving, Friendsgiving, or even Halloween parties. They look impressive and taste like fall in every bite.

Want to switch it up? Try sprinkling chopped pecans, crushed graham crackers, or a dusting of pumpkin pie spice on top of the frosting.

FAQs About Pumpkin Cake Cookies (Crumbl Copycat)

Are these cookies soft or chewy?

These are soft and cakey, just like the original Crumbl version.

Can I use homemade pumpkin puree?

Yes, but be sure it’s well-drained and not watery.

Can I make them gluten-free?

Yes! Swap the all-purpose flour with a 1:1 gluten-free blend.

What’s the best way to frost them?

Use a piping bag with a round tip or dollop and spread with a spoon.

🍪 Internal Linking Suggestions for Pumpkin Cake Cookies

• Pumpkin Dump Cake Recipe
  “If you’re loving pumpkin treats, don’t miss our easy Pumpkin Dump Cake Recipe for another cozy fall dessert.”
• Peach Cobbler Cookies Recipe
  “Fans of fruity cookies will also enjoy these Peach Cobbler Cookies for a twist on classic flavors.”
• Soft and Chewy Cinnamon Roll Sugar Cookies
  “For another bakery-style indulgence, try our Cinnamon Roll Sugar Cookies, soft and gooey with every bite.”

Final Thoughts

There’s something so satisfying about making bakery-style cookies in your own kitchen, especially when they taste like fall. These Pumpkin Cake Cookies (Crumbl Copycat) are a cozy, comforting treat you’ll want to make again and again.

Have you tried this recipe? I’d love to hear how they turned out. Leave a comment below, tag me on Pinterest, or share it with your favorite baking buddy!

Happy baking, friend! 🎃🍪

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