Go Back

Crumbl Pumpkin Pie Cookies

Delightful cookies that combine the comforting flavors of pumpkin pie with the soft and chewy texture of a cookie.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup butter, softened Ensure butter is at room temperature.
  • 1 cup granulated sugar
  • 1 cup brown sugar Packed.
  • 1 cup pumpkin puree
  • 2 large eggs
Dry Ingredients
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
Optional Ingredients
  • 1 cup white chocolate chips Optional, for added sweetness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until it becomes light and fluffy (about 3-4 minutes).
  3. Beat in the pumpkin puree and eggs until well-combined.
  4. In another bowl, whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. If using, gently fold in the white chocolate chips with a spatula.
  7. Using a cookie scoop or spoon, drop dough onto a lined baking sheet, spacing them about 2 inches apart.
Baking
  1. Bake for 12-15 minutes, or until the edges are light golden brown and the centers look set.
  2. Let them cool on the baking sheet for a few minutes before transferring to wire racks.

Notes

These cookies can be stored in an airtight container at room temperature for up to one week. For longer storage, refrigerate for up to two weeks or freeze for up to three months.