Go Back
To make Crumbl Pumpkin Pie Cookies, you need the following key ingredients: - 1 cup unsalted butter, softened to room temperature - 1 cup packed brown sugar - 1/2 cup granulated sugar - 1 large egg, at room temperature - 1 teaspoon pure vanilla extract - 1 cup pure pumpkin puree (not pumpkin pie filling) - 3 1/4 cups all-purpose flour - 1 teaspoon baking soda - 2 teaspoons pumpkin pie spice - 1/2 teaspoon salt - 1 cup white chocolate chips These ingredients create a soft, chewy cookie with rich pumpkin flavor. You can add a few optional ingredients to enhance the taste: - 1/2 cup chopped pecans (for added crunch) - A pinch of cinnamon or nutmeg (for extra warmth) These options elevate the flavor profile and add texture to your cookies. If you have dietary needs or run out of an ingredient, you can make substitutions: - Use coconut oil instead of butter for a dairy-free option. - Swap granulated sugar with coconut sugar for a lower glycemic index. - Substitute all-purpose flour with a gluten-free blend if needed. These swaps help you customize the recipe while keeping the essence of Crumbl Pumpkin Pie Cookies. For the full recipe, check out the detailed instructions above. To make Crumbl Pumpkin Pie Cookies, start by preheating your oven to 350°F (175°C). Prepare two baking sheets with parchment paper for easy removal. In a large mixing bowl, add 1 cup of softened butter, 1 cup of packed brown sugar, and 1/2 cup of granulated sugar. Use a mixer to beat these together until the mix is light and fluffy, about 2 to 3 minutes. Next, crack in 1 large egg and pour in 1 teaspoon of pure vanilla extract. Mix until it looks smooth. Now, gently fold in 1 cup of pure pumpkin puree. It should blend well and have no lumps. In another bowl, whisk together 3 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, 2 teaspoons of pumpkin pie spice, and 1/2 teaspoon of salt. Gradually add this dry mix to the wet mix. Use a spatula to fold it in gently until just combined. Be careful not to overmix. Finally, fold in 1 cup of white chocolate chips and 1/2 cup of chopped pecans if you want some crunch. Using a cookie scoop or a tablespoon, drop rounded balls of dough onto your prepared baking sheets. Space them about 2 inches apart. Place the sheets in your preheated oven. Bake for 10 to 12 minutes. Keep an eye on them! The edges should be lightly golden, and the centers might look slightly underbaked. This is normal and adds to the chewiness of the cookies. After baking, take the sheets out of the oven. Let the cookies cool on the sheets for 5 minutes. After that, carefully move them to wire racks to cool completely. For serving, arrange the cookies on a festive platter. Dust them with powdered sugar for a nice touch. You can also serve them with a small bowl of cream cheese frosting for dipping. This adds even more autumn flavor to your treat. Enjoy your Crumbl Pumpkin Pie Cookies! For the full recipe, check out the details above. To get soft and chewy Crumbl Pumpkin Pie Cookies, focus on mixing. After you combine the wet and dry ingredients, stop mixing when just combined. Overmixing can lead to tough cookies. Also, let the dough chill for 30 minutes before baking. This helps the cookies hold their shape and stay soft. The pumpkin puree adds moisture, so don’t worry if they look a bit underbaked. Many people make mistakes that can ruin these cookies. One common error is using pumpkin pie filling instead of pure pumpkin puree. The filling has added sugar and spices, which can throw off the balance. Another mistake is not measuring flour correctly. Too much flour can lead to dry cookies. I recommend spooning flour into the measuring cup and leveling it off with a knife for accuracy. You can boost the flavor of your cookies in several ways. Try adding a pinch of nutmeg for warmth or some cinnamon for extra spice. You can also mix in some chopped nuts, like pecans or walnuts, for added crunch. For a creamy finish, serve the cookies with a side of cream cheese frosting or drizzle some over the top. These enhancements can elevate your cookies and make them truly special. For the full recipe, check out the details above. {{image_4}} You can make these cookies gluten-free! Just swap regular flour for a gluten-free blend. Many brands offer great mixes that work well in cookies. Look for a blend that includes xanthan gum. This will help the cookies hold together and stay soft. Follow the same steps in the recipe, and you’ll have tasty gluten-free cookies. To make vegan Crumbl Pumpkin Pie Cookies, replace the egg with flaxseed meal. Mix one tablespoon of flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. You can also use vegan butter instead of regular butter. The rest of the recipe remains the same, and you still get that delicious fall flavor! Think about adding fun ingredients! Dried cranberries give a tart twist. They also add a pop of color. Chopped walnuts or pecans can increase crunch. You can also try mixing in white chocolate chips with dark chocolate ones for a rich flavor combo. Just make sure not to overdo it; keep the balance of flavors in check. To keep your Crumbl Pumpkin Pie Cookies fresh, store them in an airtight container. This helps maintain their soft and chewy texture. Place a slice of bread in the container. This slice helps the cookies stay moist. Make sure to keep the cookies at room temperature. They can stay fresh for about one week. If you want to save some cookies for later, freezing works well. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer the cookies to a freezer-safe bag or container. They can last for up to three months in the freezer. When you want to enjoy them, just thaw at room temperature. To bring back that fresh-baked taste, gently reheat the cookies. Preheat your oven to 350°F (175°C). Place the cookies on a baking sheet. Heat them for about 5-7 minutes. Keep an eye on them to avoid overbaking. Enjoy your warm and gooey cookies just like they came out of the oven! Crumbl Pumpkin Pie Cookies are a warm blend of sweet and spicy. You will taste rich pumpkin and cozy spices like cinnamon and nutmeg. The white chocolate adds a creamy sweetness that balances the spices. Each bite is like a hug from fall, making it a perfect treat for the season. To make sure your cookies are chewy, do not overmix the dough. Mix just until the dry and wet ingredients combine. Also, take them out of the oven when they are slightly underbaked. The centers should look soft, but the edges should be lightly golden. Letting them cool on the baking sheets helps them stay soft and chewy. You can find Crumbl Pumpkin Pie Cookies at any Crumbl store. They often offer a rotating menu of cookies, so check their website for the latest flavors. If you want to enjoy these cookies at home, follow the Full Recipe to bake your own batch. Yes, you can customize this recipe for dietary needs. For a gluten-free version, use a gluten-free flour blend. If you need it vegan, substitute the butter with a plant-based option and use a flax egg instead of a real egg. You can also leave out the white chocolate for a lower-sugar option. Crumbl Pumpkin Pie Cookies can last up to a week when stored properly. Keep them in an airtight container at room temperature. If you want them to last longer, you can freeze them. Make sure to wrap them well to prevent freezer burn. When ready to eat, thaw them at room temperature. This post covered key ingredients, step-by-step directions, and helpful tips for Crumbl Pumpkin Pie Cookies. I shared variations for gluten-free and vegan options, plus storage tips to keep cookies fresh. Remember, baking is both fun and rewarding. You can customize your cookies to fit your needs or tastes. With these guidelines, you're now ready to bake delicious cookies that will impress everyone. Enjoy your baking adventure!

Crumbl Pumpkin Pie Cookies

Bake a batch of delicious Crumbl Pumpkin Pie Cookies that perfectly capture the essence of fall! These soft and chewy cookies, made with pumpkin puree, white chocolate chips, and optional crunchy pecans, are joyfully easy to make. Get ready to impress your friends and family with every bite. Dive into this mouthwatering recipe today and bring some autumn magic into your kitchen—click to explore the full recipe!
Print Recipe Pin Recipe

Ingredients
  

1 cup unsalted butter, softened to room temperature

1 cup packed brown sugar

1/2 cup granulated sugar

1 large egg, at room temperature

1 teaspoon pure vanilla extract

1 cup pure pumpkin puree (not pumpkin pie filling)

3 1/4 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons pumpkin pie spice

1/2 teaspoon salt

1 cup white chocolate chips

1/2 cup chopped pecans (optional, for added crunch)

Instructions
 

Preheat your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper, ensuring an easy release for the cookies.

    In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Using a hand mixer or stand mixer, beat the ingredients together on medium speed until the mixture is light and fluffy, approximately 2-3 minutes.

      Crack in the large egg and pour in the vanilla extract; continue to beat until fully incorporated and the mix appears smooth.

        Gently fold in the pumpkin puree, mixing until the batter is smooth and free of lumps.

          In a separate bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt until evenly combined.

            Gradually fold the dry ingredients into the wet ingredients using a spatula or wooden spoon. Mix only until just combined; be careful not to overmix, as this will affect the cookie texture.

              Carefully fold in the white chocolate chips for a creamy sweetness and the chopped pecans if you choose to add them for delightful crunch.

                Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.

                  Place the baking sheets in the preheated oven and bake for 10-12 minutes. Keep an eye on the cookies; they should be lightly golden around the edges while the centers may look slightly underbaked. This moisture from the pumpkin is perfectly normal and adds to the chewiness!

                    Once baked, remove the sheets from the oven and allow the cookies to cool on the baking sheets for 5 minutes. After that, carefully transfer the cookies to wire racks to cool completely.

                      Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 24 cookies

                        - Presentation Tips: For a festive touch, arrange the cookies in a decorative platter and lightly dust them with powdered sugar. For an extra special treat, serve a small bowl of cream cheese frosting on the side for dipping, enhancing the autumn flavors there!