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To make these amazing cookies, gather these must-have items: - 1 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 1 cup pumpkin puree (not pumpkin pie filling) - 2 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 2 teaspoons ground cinnamon - 1 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/4 teaspoon salt - 1 cup white chocolate chips - 1/2 cup chopped pecans (optional) These ingredients work together to create a rich, spiced flavor that reminds you of fall. The pumpkin puree adds moisture and makes them soft. If you want to take your cookies to the next level, consider these extras: - 1/2 teaspoon of ground cloves for warmth - 1/2 cup of dried cranberries for a tart twist - A pinch of sea salt on top for contrast These additions can enrich the taste and make each bite special. Feel free to mix and match! Before you start baking, make sure you have these tools ready: - Mixing bowls for combining ingredients - A whisk for dry ingredients - A cookie scoop or spoon for even portions - Baking sheets lined with parchment paper - An oven to bake your cookies Having the right tools will make the process smoother and more fun. You will be ready to bake the Best Crumbl Pumpkin Pie Cookies with these ingredients and tools at hand. For the full recipe, check out the detailed instructions above. To make the best Crumbl pumpkin pie cookies, start by gathering your ingredients. You will need: - 1 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 1 cup pumpkin puree (not pumpkin pie filling) - 2 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 2 teaspoons ground cinnamon - 1 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/4 teaspoon salt - 1 cup white chocolate chips - 1/2 cup chopped pecans (optional) Next, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Take a large mixing bowl and cream the softened butter, brown sugar, and granulated sugar. Mix until it is light and fluffy. This should take about 2-3 minutes. Add one egg and one teaspoon of vanilla extract to the bowl. Mix until combined. Now, fold in one cup of pumpkin puree. This adds moisture and flavor. In another bowl, whisk together the dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Slowly add this mixture to the pumpkin mixture. Stir until just combined to avoid tough cookies. Carefully fold in the white chocolate chips and pecans if you choose to use them. Using a cookie scoop or spoon, drop large balls of dough onto the prepared baking sheets. Space them about 2 inches apart. Bake in the preheated oven for 12-15 minutes. You want the edges to be lightly golden. The centers may look slightly underbaked, but they will firm up as they cool. Once baked, remove the cookies from the oven. Let them cool on the baking sheets for about 5 minutes. Then, transfer them to wire racks to cool completely. This cooling step is important for the perfect texture. To enjoy these cookies, serve them on a festive platter. You can sprinkle a little extra cinnamon on top for a nice touch. For a seasonal look, garnish with miniature pumpkins or colorful fall leaves. These cookies are perfect for sharing at parties or enjoying with a warm drink. If you want to follow along with the full recipe, you can find it [here](#). To keep your cookies soft and chewy, use room temperature butter. Cream it well with sugars until fluffy. This step adds air and helps make them soft. Use fresh pumpkin puree, not the canned pie filling. It gives a rich taste and keeps them moist. Avoid overmixing your dough. Mix just until combined. Overmixing can make the cookies tough. Store your cookies in an airtight container. This keeps them soft and fresh longer. You can add a slice of bread to the container. The bread helps keep the cookies moist. Keep them at room temperature for up to a week. If you want them to last longer, freeze them. Place them in a freezer bag and remove as much air as possible. One common mistake is skipping the chilling step. Chilling the dough for 30 minutes helps the flavors blend. It also makes the cookies less spread out while baking. Another mistake is using old spices. Fresh spices enhance the flavor of your cookies. Lastly, don’t bake them too long. Slightly underbaked cookies will firm up as they cool. Follow the [Full Recipe] for best results! {{image_2}} You can easily change the flavor of these cookies. Add-ins make them fun! Try mixing in dried cranberries or raisins for a fruity twist. You might also add a cup of chopped apples for a fresh crunch. If you like nuts, swap pecans for walnuts. You can even add spices like cardamom for a unique flavor profile. If you’re not a fan of white chocolate, consider dark chocolate or even butterscotch chips. Toppings can elevate your cookie game. A simple glaze made from powdered sugar and milk adds sweetness. Drizzle this over the cooled cookies for a nice touch. You can also sprinkle crushed graham crackers on top for a pie-like texture. For a festive look, add candy corn or fall-themed sprinkles right before baking. This makes each cookie a delight in every bite! These cookies fit any season with a few tweaks. For Halloween, add orange and black sprinkles. For Thanksgiving, top them with a dollop of whipped cream to mimic pumpkin pie. In winter, mix in peppermint extract for a refreshing twist. You can even shape the cookies into festive forms, like leaves or pumpkins, during the fall. Whatever the occasion, these cookies can shine! For more on making these delicious treats, check out the Full Recipe. To keep your cookies fresh, store them in an airtight container. Line the container with a paper towel. This helps absorb moisture and keeps cookies from getting soggy. Place a layer of cookies in the container, then add another paper towel on top. This method helps maintain their soft texture and keeps them tasty for days. You can freeze these cookies for later. First, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. After that, transfer the cookies to a freezer bag or container. Make sure to remove as much air as possible. They can last up to three months in the freezer. When stored well, the cookies last about one week at room temperature. If you freeze them, they stay good for about three months. Always check for any signs of spoilage. If they look dry or smell off, it’s best to toss them. Enjoy the best Crumbl pumpkin pie cookies fresh for a delightful treat! For the full recipe, check out [Full Recipe]. The Best Crumbl Pumpkin Pie Cookies stand out due to their rich flavor. They have a moist texture thanks to the pumpkin puree. The blend of spices adds warmth and comfort. These cookies also feature white chocolate chips for a sweet touch. This mix of flavors brings the essence of fall into each bite. Yes, you can make these cookies gluten-free! Just swap the all-purpose flour for a gluten-free blend. Make sure the blend has a good texture and flavor. You can also use almond flour or oat flour as alternatives. These options work well and keep the cookies soft and tasty. To get the best texture, cream the butter and sugars well. This helps create air pockets, making the cookies light. Be careful not to overmix the dough when adding dry ingredients. Let the cookies cool on the baking sheet before moving them. This helps them set properly. For a chewy result, slightly underbake them. They will firm up as they cool. For the full recipe, you can check the section above. You now have all you need to bake perfect Crumbl Pumpkin Pie Cookies. Start with the right ingredients and tools, and follow the step-by-step instructions. Remember the tips for soft, chewy cookies and avoid common mistakes. Explore fun variations and toppings to make each batch unique. Store them well so they stay fresh and tasty. With practice, your cookies will impress everyone. Baking can be fun and rewarding, so enjoy the process. Happy baking!

The Best Crumbl Pumpkin Pie Cookies

Indulge in the delicious flavors of fall with The Best Crumbl Pumpkin Pie Cookies! These soft and chewy cookies are made with real pumpkin puree, rich spices, and sweet white chocolate chips. Perfect for gatherings or cozy days at home, this recipe is easy to follow and yields 24 delightful treats. Click through to discover the full recipe and make these scrumptious cookies today – your taste buds will thank you!
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Ingredients
  

1 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 cup pumpkin puree (not pumpkin pie filling)

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon salt

1 cup white chocolate chips

1/2 cup chopped pecans (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

    In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.

      Add the egg and vanilla extract to the bowl, mixing thoroughly until combined. Then, fold in the pumpkin puree until well mixed.

        In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.

          Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined. Be careful not to overmix.

            Fold in the white chocolate chips and chopped pecans (if using).

              Using a cookie scoop or spoon, drop large balls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.

                Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers may still look slightly underbaked; they will firm up as they cool.

                  Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.

                    Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 24 cookies

                      - Presentation Tips: Serve the pumpkin pie cookies on a festive platter and sprinkle a little extra cinnamon on top for an added touch! You can also garnish with miniature pumpkins or fall leaves for seasonal decor.