Chocolate Chip Pumpkin Crumbl Cookies

Chocolate chip pumpkin Crumbl cookies bring the classic flavors of fall. The dough is the same as a classic chocolate chip cookie, but with a fall twist as the recipe uses pumpkin puree and cinnamon. The cookies come out fluffy with just the right amount of pumpkin flavor to bring that autumn feeling to your mouth. This recipe, while requiring a few extra ingredients, was quick and fun to make. I recommend people try making them if they are looking for a fall-themed treat.

Ingredients:

• 3/4 cup canola oil
• 1 3/4 cup granulated sugar
• 1 1/2 tbsp vanilla extract
• 1 1/2 cups pumpkin puree
• 2 eggs
• 2 3/4 cup all purpose flour
• 3 tsp baking powder
• 1 tsp baking soda
• 1 1/2 tsp salt
• 3 tsp ground cinnamon
• 2 cups semi sweet chocolate chips

Step 1: Preheat the oven to 375 degrees.
Step 2: Blend together the oil, vanilla, sugar, eggs and pumpkin while the oven is preheating.
Step 3: After whisking the ingredients together, add the dry ingredients and mix with a spoon until completely combined.
Step 4: Add in the chocolate chips.
Step 5: Spoon out ½ cup of cookie dough and put it onto a silicon lined cookie sheet. Space out the scoops so they can flatten out.
Step 6: Bake at 375 degrees for 15-17 minutes. The cookies will turn golden brown when they are ready to take out.

Cinnamon Roll Crumbl Cookies

Chilled sugar cookies have been a classic Crumbl cookie since the business was established. While the cookie is excellent by itself, the frosting elevates its flavor with a touch of sweetness. This cookie is more on the firm side, and as the name suggests, crumbly. While a little too sweet for me, if you are looking for an alternative Crumbl cookie that is simple to make, this cookie is the perfect choice.

Ingredients:

For the Sugar Cookies

• 3 cups (390g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup (168g) unsalted butter, room temperature
• 1 cup (207g) sugar
• 1 large egg
• 1 tbsp vanilla extract

For the Cinnamon Filling

• 6 tbsp (84g) unsalted butter, room temperature
• 1/2 cup (112g) light brown sugar
• 2 tbsp ground cinnamon
• 1/4 cup (33g) all-purpose flour

For the Maple Buttercream

• 1/2 cup (112g) unsalted butter, room temperature
• 2 cups (230g) powdered sugar
• 1/2 tsp vanilla extract
• 1/2 tsp maple extract
• 2–3 tbsp maple syrup

Step 1: Preheat the oven to 350 degrees and place parchment paper on two baking sheets.
Step 2: Mix together flour, baking soda and salt in a separate bowl.
Step 3: In another bowl, blend the butter and sugar together for about two to three minutes.
Step 4: Add the eggs and mix until well combined. After, add in the vanilla extract.
Step 5: Take the already prepared dry ingredients and mix it into the rest of the ingredients until consistency is even.
Step 6: Make the filling by adding brown sugar, butter, flour and cinnamon into a bowl, whisking it all together.
Step 7: Divide the dough into 8 cookie dough balls (about 6 tablespoons each)
Step 8: Space the dough balls evenly onto the already prepared baking sheets. Flatten the cookie dough out for best results.
Step 9: Add the cinnamon mixture evenly between the 8 cookies. Spread it close to the edge without overflowing.
Step 10: Bake the cookies for about 12-15 minutes until they are golden brown.
Step 11: Let the cookies cool down before adding the frosting.
Step 12: Make the buttercream by adding butter into a bowl and beating it until it becomes creamy.
Step 13: Add the powdered sugar and mix until smooth.
Step 14: Into the same bowl, add in vanilla extract, maple extract and one tablespoon of maple syrup.
Step 15: Add the buttercream onto the cookies and enjoy!

Chilled Sugar Crumbl Cookies

Cinnamon roll Crumbl cookies are the perfect mix of fall and classic Crumbl. The base cookie is made as usual, but the unique part is the cinnamon topper. Made with butter, both granulated and brown sugar, flour and a hint of cinnamon, this mix will be used as a coating on top of the cookie. Once baked and chilled, the cookies come out cakey with the right amount of sweetness. This recipe was my favorite one out of the three, and it is one I highly recommend people make if they are looking to replicate the actual Crumbl cookie.

Sugar Cookie

• ½ cup butter softened
• ¼ cup oil
• ½ cup granulated sugar
• 2 tablespoon powdered sugar
• 1 egg at room temperature
• ½ teaspoon vanilla extract
• ¼ teaspoon almond extract
• 2 & ⅓ cup flour
• ¼ teaspoon cream of tartar optional, so if you don’t have it no worries!
• ¼ teaspoon salt
• 1 teaspoon baking powder

Pink sugar cookie almond icing

• ½ cup butter softened
• 2 cup powdered sugar
• 2 tablespoon heavy cream Cold
• ¼ teaspoon almond extract Use another ¼ teaspoon if you want more almond flavor
• 1 teaspoon vanilla extract
• Pink gel food coloring

Step 1: Preheat the oven to 350F then line a baking sheet with parchement pape and set aside
Step 2: Mix together the butter, oil and sugar until the consistency of the mixture is light and fluffy.
Step 3: Into the same mixture, add the eggs, vanilla extract and almond extract until even.
Step 4: Mix the flour, salt, cream of tartar and baking powder as well.
Step 5: Spoon out equal sizes of cookie dough balls and place them on the prepared baking sheets.
Step 6: Flatten the scoops until they are ½ inch in thickness
Step 7: Bake the cookies in the preheated oven and let the cool down completely before adding the frosting.
Step 8: To make the frosting, blend together butter, powdered sugar and almond extract.
Step 9: Whisk in the heavy cream as well.
Step 10: Add the food coloring into the mixture and whisk once again.