These super soft and tasty Better Than Crumbl Pumpkin Cookies are tantalizingly good! Who’d have thought the strands from the inside of a pumpkin could be magically turned into something so delicious!?

This Pumpkin Cookie recipe is the second installment of our Fall Flavors! If you haven’t checked out the first installment, our Ultimate Rich and Creamy Pumpkin Alfredo, you totally should! It’s down right delicious!

Tell Me How They Taste?

Great! Oh, you need more info? Okay, here it goes… The texture is spot on with a slightly crisp outside, but cake-like inside. With just the right amount of pumpkin spices, it warms you from the inside out, but the frosting adds the perfect sweetness to make you want to finish the entire thing. Truly, this is a wonderfully balanced cookie! Like a mad scientist, I threw in a concoction of spices in order to nail that pumpkin spice flavor, but if I were a little more organized, I would have just borrowed this wonderful Pumpkin Spice recipe from Cafe Sucre Farine!

Where Did This Recipe Originate?

This recipe came about while I was hollowing out the pumpkin shells for the aforementioned Pumpkin Alfredo recipe! As I scooped out the strands and cleaned the inside of the pumpkins, I thought, “Look at all this beautiful orange mush! So much potential.” Normally, I dispose of these insides by tossing the pumpkin guts into our forest (by forest, I mean minuscule tree patch), but this time I had a “gut” feeling that I could make something wonderful with them, there became the Better Than Crumbl Pumpkin Cookies recipe.

It’s So Easy, Even a Child Could Do It!

The first step, after cutting the pumpkin, is deseeding… It’s actually the perfect job for kids, what child wouldn’t love squeezing the seeds out of a slimy, gooey glob? And realistically, you’re going to blend the strands anyways, a few leftover seeds are perfectly acceptable.

I Know…These Aren’t the Most Beautiful Cookies You’ve Ever Seen

While I’m great at cooking, I’m awful at frosting… Seriously, how do bakers do it? Anything I frost, no matter what method or tools I use initially looks a bit like 5 year old’s impressionist art project. By the way, if you have a little more hand-eye coordination than I have, the Taste of Home website has a great guide to frosting. Lets just go with the old adage, “Beauty is in the eye of the beholder,” just as long as it tastes great!

Tips and Tricks For Making Better Than Crumbl Pumpkin Cookies

• There are tons of pre-made Halloween sprinkles, but I got mine from Walmart! You can always buy a combination of orange, yellow and brown/black and mix them on your own!

• You can buy pumpkin pie spice, but you can also make your own. Here is a great recipe from Cafe Sucre Farine. It also tends to be a little cheaper to make your own!

• If you are making two cookie sheets at the same time, don’t forget to switch pans halfway through so they are evenly baked.

• Don’t forget or skip refrigerating the dough! It helps the cookies hold their shape and also invites the crispiness on the outside while maintaining the softness on the inside.

Better Than Crumbl Pumpkin Cookies

5 from 3 votes

Course: DessertDifficulty: Easy

Servings

24

servings

Prep time

30

minutes

Cooking time

18

minutes

These super soft and tasty Better Than Crumbl Pumpkin Cookies are tantalizingly good! Who’d have thought the strands from the inside of a pumpkin could be magically turned into something so delicious!?

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Ingredients

• Pumpkin Cookies

• 2 Cups 2 Pumpkin Strands (mostly deseeded or canned pumpkin puree)

• 3/4 Cups 3/4 Salted Butter-softened

• 1/2 Cup 1/2 Molasses

• 2 Large 2 Eggs

• 1 tsp 1 Ground Cinnamon

• 3/4 tsp 3/4 Ground Ginger

• 1 tsp 1 Ground Cloves

• 2 Cups 2 Granulated White Sugar

• 3 Cups 3 King Arthur Measure for Measure

• 1 tsp 1 Baking Soda

• 1 tsp 1 Vanilla Extract

• 3/4 tsp 3/4 Himalayan Pink Salt

• Pumpkin Spiced Cream Cheese Frosting

• 1/2 Cup 1/2 Salted Butter-softened

• 8 oz 8 Cream Cheese Brick

• 1 tsp 1 Vanilla Extract

• 1/2 tsp 1/2 Himalayan Pink Salt

• 5 Cups 5 Powdered Sugar

• 2 tsp 2 Pumpkin Spice

• Food Coloring to Preference

Directions

• Pumpkin Cookies
• Preheat your oven to 375°F.
• Place pumpkin strands in a blender or food processor with your eggs, softened butter, and molasses. *If you are using canned pumpkin, you can just use a hand mixer.
• Blend until the batter is smooth.
• Pour the batter into a large mixing bowl and combine the rest of the ingredients.
• Whisk for a minute until the ingredients are thoroughly mixed.
• Place the pumpkin cookie dough in the fridge for 30 minutes.
• On a parchment lined baking sheet, give the parchment a quick spray of Canola Oil.
• Place 2 Tbsp sized dollops of cookie dough on your baking sheet with approximately 2.5in of spacing between each dollop.
• Bake for approximately 18-20 minutes or until the bottoms slightly brown.
• Remove from the oven and let the cookies cool on cooling rack.
• Pumpkin Spiced Cream Cheese Frosting
• Place the cream cheese and butter in a medium mixing bowl.
• Mix using a handmixer until the mixture is smooth.
• Add the pumpkin spice, salt, and vanilla and continue to mix.
• Gradually pour in the powdered sugar until its full combined.
• Add fooding coloring to your desire. (Optional)
• Frost and decorate the cooled cookies!

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