Copycat Crumbl Pumpkin Square Cookie
This cookie is autumn in edible form — a buttery, spiced pumpkin base topped with creamy frosting and a sprinkle of warmth. It’s cozy and familiar, like your favorite pumpkin loaf turned handheld. This copycat keeps the same rich spice blend and texture Crumbl is known for, while fixing the balance so the crust doesn’t overpower the creamy pumpkin center.
Ingredients
For the Pumpkin Cookie Base:
¾ cup unsalted butter, softened
1 cup light brown sugar
½ cup granulated sugar
1 large egg yolk
1 tsp vanilla extract
½ cup pumpkin purée (not pumpkin pie filling)
2½ cups all-purpose flour
1½ tsp pumpkin pie spice
½ tsp cinnamon
½ tsp baking soda
¼ tsp salt
For the Frosting:
4 oz cream cheese, softened
2 tbsp butter, softened
1½ cups powdered sugar
½ tsp vanilla extract
1 tbsp heavy cream (for consistency)
Instructions
Cream Butter & Sugars — Beat butter, brown sugar, and granulated sugar until light and fluffy. Add egg yolk, vanilla, and pumpkin purée.
Combine Dry Ingredients — In a separate bowl, whisk together flour, pumpkin spice, cinnamon, baking soda, and salt.
Mix & Chill — Add dry to wet and mix until just combined. Chill for 30 minutes for thicker, bakery-style cookies.
Bake — Scoop dough (about ¼ cup each) and bake at 350°F (177°C) for 10–12 minutes until just set and lightly golden.
Cool & Frost — Beat frosting ingredients together until smooth. Spread generously once cookies are fully cooled.
Pro Tips
For stronger pumpkin flavor, use ½ tsp ground ginger and a dash of nutmeg in addition to pumpkin spice.
Chill the frosting slightly before spreading if you want crisp edges like Crumbl’s version.
Dust a pinch of cinnamon or brown sugar on top right before serving for that bakery finish.