Copycat Crumbl Pumpkin Cake Cookies
Indulge in the cozy flavors of fall with these Copycat Crumbl Pumpkin Cake Cookies. Soft, fluffy, and delicately spiced with cinnamon and ginger, each cookie is a delightful treat that captures the essence of autumn. Topped with a luscious cream cheese icing, these cookies are not just delicious; they are perfect for any occasion—be it a family gathering or a weeknight dessert. With easy-to-follow steps and simple ingredients, you’ll want to bake them time and again. Add your favorite nuts or spices for a personalized touch!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 15 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ginger
- ¼ teaspoon salt
- ½ cup butter (softened)
- ½ cup brown sugar
- ½ cup white sugar
- 1 cup pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
- 3 oz. cream cheese (softened)
- 3 tablespoons butter (softened)
- ⅔ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons mini chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix flour, baking powder, cinnamon, ground cloves, ginger, and salt.
- In another bowl, cream together softened butter, brown sugar, and white sugar until fluffy.
- Add pumpkin puree, egg, and vanilla extract; beat until combined.
- Gradually mix in dry ingredients until just combined.
- Scoop dough onto parchment-lined baking sheets and flatten slightly.
- Bake for 10-12 minutes or until set yet soft in the center.
- Cool on wire racks before icing with the cream cheese mixture.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Find it online: https://prrecipe.com/copycat-crumbl-pumpkin-cake-cookies/