best Crumbl pumpkin cake cookies



  • ½ cup butter melted and cooled down
  • 1 cup pumpkin puree
  • ½ cup dark brown sugar
  • ⅔ cup granulated sugar
  • 1 egg at room temperature
  • 1 tsp vanilla extract
  • 2 cup AP flour
  • 2 teaspoon baking powder
  • 1 & ½ teaspoon pumpkin pie spice
  • ¼ teaspoon ginger
  • ½ tsp cinnamon
  • ¼ tsp salt
  • mini chocolate chips optional for decoration

For Cream cheese frosting:

  • 4 oz cream cheese softened
  • 3 tablespoon butter softened
  • ¾ cup powdered sugar
  • 1 teaspoon vanilla extract


For Pumpkin cookie base:

  • Preheat the oven to 350F/180C then line a baking sheet with parchment paper or a silicone mat and set it aside.
  • In a large bowl, whisk the melted butter, pumpkin puree, brown sugar, granulated sugar, egg, and vanilla until smooth.
  • Gently fold in the flour, baking powder, pumpkin pie spice, ginger, cinnamon, and salt until the dry mixture disappears.
  • Using a large cookie scooper, scoop out 12 equally sized cookie dough balls and place them on the prepared baking sheet.
  • Gently spray the back of a spoon, or your hands with non-stick cooking spray and flatten the cookies a little to about ⅔ inch in thickness.
  • Bake in the preheated oven for 15-16 minutes, then let the cookies cool down on the baking sheet before transferring to a cooling rack.

For Cream cheese frosting:

  • In a stand mixer, cream the softened cream cheese and butter until smooth. Add in the vanilla and powdered sugar and continue whipping for 4-6 minutes or until the frosting is light and fluffy.
  • Place the frosting in a piping bag with a round piping tip and pipe the frosting on top of the cooled-down cookies. Decorate each cookie with mini chocolate chips and enjoy!


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