Since it is officially September, I am starting off the month with Fall Week, and we are starting Fall Week with these copycat Crumbl pumpkin roll cookies! They are soft pumpkin cookies, topped with a cinnamon streusel and a cream cheese frosting!
I know it is not “officially” fall, but it is September so we are going to ease ourselves in! And what better way to do that with pumpkin flavored cookies? I’m sure Crumbl will bring back all their pumpkin flavors soon, but if you can’t wait or don’t live by a Crumbl, this recipe is for you!
These cookies are incredibly soft because we’re adding 1 cup of pumpkin puree to the dough. The pumpkin puree gives the dough a lot of moisture that makes them so soft. On their own, these cookies aren’t very sweet. But, before we bake each cookie we top it with cinnamon streusel, which helps balance out the sweetness. Then, we top each one with a swirl of cream cheese frosting! So just like a pumpkin roll, we have soft pumpkin cake, with pumpkin spice / cinnamon flavor, and cream cheese frosting. It is an ideal combination that makes one incredible cookie.
how to store these cookies?
This recipe makes about 18 cookies, so if you can’t eat them all at once, you want to keep them very fresh. If these cookies are left out the pumpkin puree will dry and the cookies will harden. So, it is very important to keep these cookies in an airtight container or completely wrapped up. Then your cookies will be totally fresh! Since they have cream cheese frosting on top as well, I would keep them in the fridge.
If you love these copycat Crumbl pumpkin roll cookies, check out my other Crumbl copycat recipes:
- copycat Crumbl cinnamon fry bread cookies
- copycat Crumbl waffle cookies
- copycat Crumbl cookies and cream milkshake cookies
- copycat Crumbl snickerdoodle cupcake cookies
- copycat Crumbl cornbread cookies
copycat Crumbl pumpkin roll cookies
- 1 cup butter slightly softened
- 1 cup sugar
- 1/2 cup brown sugar
- 1 cup pumpkin puree
- 2 eggs
- 1 tsp vanilla
- 3 1/2 cups flour
- 1 tbsp pumpkin pie spice
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup brown sugar
- 2 tbsp butter softened
- 1 tsp cinnamon
- pinch of salt
cream cheese frosting
- 1/4 cup butter room temp
- 4 oz cream cheese room temp
- 1 1/2 cups powdered sugar
- 1/2 tsp vanilla
- Preheat the oven to 350.
- Add butter, sugar, and brown sugar to a stand mixer or large bowl. Mix for 2 minutes until smooth. Add pumpkin puree, eggs, and vanilla. Mix until just combined.
- Add flour, pumpkin pie spice, baking soda, baking powder, and salt. Mix until just combined.
- To make the streusel, add brown sugar, butter, cinnamon, and salt to a small bowl. Stir with a spoon until well combined.
- Using a large cookie scoop (at least 1/4 cup), scoop the dough onto a lined or greased baking sheet. Using your fingers, flatten each dough ball slightly. The dough will be slightly sticky, so wetting your fingers first works best.
- Scoop a small dollop (about 1/2 tsp) of cinnamon streusel onto each cookie. Using your finger, spread the streusel evenly across the top of each cookie.
- Bake the cookies for 11-13 minutes, until they are just set.
- While the cookies cool slightly, make the frosting. Combine butter and cream cheese and mix for 2 minutes. Add powdered sugar and vanilla and mix again until smooth. Transfer frosting to a piping bag and pipe a swirl of frosting onto each cookie. Enjoy!