These Easy Crumbl Pumpkin Pie Cookies are soft, sweet, and bursting with pumpkin flavor! They have a nice sprinkle of spices that make them super cozy for fall.
Making these cookies feels like a hug in the form of a treat! I love enjoying them with a warm drink. Fall treats just hit differently, don’t you think? 😊
The best part? They’re so easy to whip up! Just mix, scoop, and bake. Perfect cookie for sharing or enjoying all by yourself!
Key Ingredients & Substitutions
Butter: Unsalted butter is best for this recipe, as it allows you to control the salt content. If you’re looking for a dairy-free option, try using coconut oil or a plant-based butter substitute for similar results.
Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices. If you’re in a pinch, you could use applesauce for a different twist, but it will change the flavor.
Flour: All-purpose flour is perfect for these cookies, but you can use a gluten-free blend if needed. Just check that it includes xanthan gum for the right texture.
Spices: The mix of cinnamon, ginger, nutmeg, and cloves gives these cookies that classic pumpkin pie flavor. Feel free to adjust quantities or use pumpkin pie spice instead for convenience.
Mix-ins: I love adding white chocolate chips for a sweet contrast. If you prefer a bit of crunch, chopped pecans or walnuts work wonderfully instead!
How Do I Get My Cookies Soft and Chewy?
To achieve soft and chewy cookies, it’s important to not overmix the dough once you combine the wet and dry ingredients. This keeps your cookies tender!
- Make sure to cream the butter and sugars until light and fluffy; this adds air, making them softer.
- Don’t skip the chilling step; if you have time, refrigerate the dough for 30 minutes before baking to help them keep their shape.
- Don’t overbake! Keep an eye on them; they should be set at the edges but still soft in the center.
These little tips can make a big difference in your baking. Happy cookie making!
Easy Crumbl Pumpkin Pie Cookies
Ingredients You’ll Need:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 1 large egg
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Optional: 1 cup white chocolate chips or chopped nuts for mix-ins
How Much Time Will You Need?
This delightful cookie recipe takes about 15 minutes to prep and another 12-15 minutes to bake. After baking, let the cookies cool for about 5 minutes on the baking sheet. In total, you’ll spend roughly 30-40 minutes creating these tasty treats!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating, line two baking sheets with parchment paper to prevent the cookies from sticking.
2. Cream the Butter and Sugars:
In a large bowl, mix together the softened unsalted butter, granulated sugar, and packed light brown sugar. Use an electric mixer or a whisk to combine until the mixture is light and fluffy. This usually takes about 2-3 minutes. It’s important for adding air into the batter!
3. Add Egg, Pumpkin, and Vanilla:
Beat in the large egg into the mixture, followed by the pumpkin puree and vanilla extract. Mix until everything is smooth and well combined. The pumpkin adds moisture and makes the cookies deliciously soft!
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. This will help evenly distribute the baking agents and spices.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, stirring gently just until combined. Remember, overmixing can make the cookies tough, so mix only until you can’t see any dry flour!
6. Add Optional Mix-Ins:
If you wish, fold in the white chocolate chips or chopped nuts into the batter. This adds a lovely texture and flavor!
7. Scoop and Shape the Cookies:
Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto the lined baking sheets. Make sure to space them about 2 inches apart to allow for spreading while baking.
8. Bake the Cookies:
Place the baking sheets in your preheated oven and bake for 12-15 minutes. You want the edges to be set but the centers to stay soft and chewy. They will continue to cook a bit after you take them out!
9. Cool Before Enjoying:
After baking, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up a bit and makes them easier to handle.
10. Time to Enjoy!
Once completely cooled, dig in and enjoy your warm, pumpkin-spiced cookies. They’re perfect with a cup of coffee or tea. Don’t forget to store any leftovers in an airtight container at room temperature for up to 4 days!
FAQ for Easy Crumbl Pumpkin Pie Cookies
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you have fresh pumpkin, you can roast it, pureé it, and use it in place of canned pumpkin puree. Just make sure to drain any excess moisture to keep your cookies from getting too wet.
How Do I Make These Cookies Gluten-Free?
You can substitute all-purpose flour with a gluten-free flour blend. Look for a blend that contains xanthan gum, or add 1/2 teaspoon of xanthan gum to the mix to help with texture and binding.
Can I Freeze the Cookie Dough?
Yes! You can scoop the cookie dough onto a baking sheet and freeze it until solid, then transfer the frozen dough balls to a resealable plastic bag and store them in the freezer for up to 3 months. Bake them straight from the freezer, adding an extra minute or two to the baking time.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 4 days. To keep them even fresher, you can place a slice of bread in the container, which helps to retain moisture!