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Crumbl Pumpkin Pie Cookies

Soft, chewy pumpkin cookies with a creamy frosting, perfect for fall and holiday treats.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Cookie Batter
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp cloves optional
  • 0.5 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 1 egg large
  • 1 tsp vanilla extract
  • 0.75 cup pumpkin puree
Frosting
  • 0.5 cup unsalted butter softened
  • 1.5 cups powdered sugar
  • 1 tsp vanilla extract
  • 2-3 tbsp cream or milk

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In another bowl, cream butter and brown sugar until light and fluffy. Add egg and vanilla extract, mixing well.
  4. Mix in pumpkin puree, then gradually add dry ingredients until a soft dough forms.
  5. Drop dough onto baking sheets, spacing 2 inches apart. Flatten slightly.
  6. Bake 12–15 minutes until lightly golden. Cool completely on wire racks.
  7. Beat softened butter with powdered sugar and vanilla. Add cream to reach desired frosting consistency.
  8. Frost cooled cookies and serve immediately or store in airtight container.

Notes

For extra flavor, sprinkle a pinch of cinnamon or pumpkin spice on top of the frosting.