Crumbl inspired Pumpkin Chocolate Chip Cookies are perfectly moist and delicious cookies studded with chocolate chips.
Crumbl Pumpkin Chocolate Chip Cookies
More than changing leaves or changing temperatures, the real signal of fall is the advent of pumpkin spice EVERYTHING! Unpopular opinion, pumpkin spice…not my favorite thing in the world. But give me a nice, soft and preferably warm pumpkin chocolate chip cookie and it’s GAME. OVER! I’ll eat them for breakfast until they are gone! (read: I did eat them all for breakfast every day for almost a week. 🙂 )
And this pumpkin chocolate chip cookie is done the right way!
I call it a Crumbl copycat because I make them HUGE like Crumbl, but there has been serious criticism of Crumbl’s pumpkin chocolate chip recipe. Mainly, that they were too airy with not enough pumpkin flavor.
So I fixed all the issues with the recipe and give you the Crumbl sized pumpkin chocolate chip cookie that you deserve!
Ingredients In Crumbl Pumpkin Chocolate Chip Cookies
- Oil- Yes, oil! This is one reason the texture of these cookies is different than a traditional chewy cookie.
- Granulated Sugar
- Vanilla
- Pumpkin- Make sure to use canned pumpkin, not canned pumpkin pie mix- those two are not interchangeable.
- Eggs
- Flour- Just plain all purpose flour works perfectly!
- Baking Powder
- Baking Soda
- Salt
- Cinnamon
- Semi-sweet Chocolate Chips- Technically, you could use milk chocolate if you don’t like semi sweet, but classic pumpkin chocolate chip cookies use semi sweet.
How To Make Crumbl Pumpkin Chocolate Chip Cookies
Start by preheating the oven to 375 degrees.
While your oven is preheating, whisk together the oil, sugar, vanilla, pumpkin and eggs. Once those ingredients are thoroughly combined together, add the dry ingredients and stir with a wooden spoon. Stir until the dry ingredients are completely mixed in. Fold in the chocolate chips.
NOTE: It will be more of like the texture of a thick cake batter rather than a traditional cookie dough.
Scoop out a scant 1/2 cup of cookie dough (so, just under 1/2 cup!) and spoon it onto a silicone lined cookie sheet. Put 6 cookies on each cookie sheet. The cookies will spread and flatten as they bake. I use a giant scoop to portion out my dough- think the type of scoop that lunch ladies use to serve mashed potatoes with.. one of those!
Make sure you use a silicone lined or parchment lined cookie sheet. There is nothing worse than cookies that get stuck to the pan!
Bake at 375 degree for 15-17 minutes. You will know they are done when they turn a slight golden brown and will bounce bake when you tap in the center of the cookie.
Allow the cookies to cool on the pan for 15- 20 minutes before transferring them to a plate.
Serve warm.
How to Store Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip cookies will actually get softer and chewier over time, I actually prefer to eat mine after a few hours or even days! I feel like the flavor really develops. I just warm them in the microwave for a few seconds to get it nice and melty again.
You’ll want to store your cookies at room temperature in an air tight container for 3-4 days. You can also store them in the fridge for up to 1 week. If you’d like your pumpkin cookies to last even longer, consider freezing them in and airtight container. They will stay fresh for about 3 months. When you are ready to eat them, just pull the cookie or cookies out of the freezer and allow them to sit at room temperature for about 30 minutes before serving.
Making Smaller Cookies
Yes, you could definitely make these cookies smaller if you’d like! When making the cookies smaller, you won’t have to bake them for quite as long and you may find that the cookies don’t flatten like the larger cookies do. That is okay though- the taste will still be the same!
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More Fall Recipes
Don’t forget to check out all of my Crumbl Copycat Recipes!
Crumbl Pumpkin Coccolate Chip Cookies
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
Instructions
- Preheat oven to 375°.
- In a large bowl, whisk together the oil, sugar, vanilla pumpkin and eggs.
- Using a wooden spoon, add in the flour, baking powder, baking soda, salt and cinnamon.
- Mix until thoroughly combined. It will be more of a batter than cookie dough. Similar to a thick pancake mix.
- Fold in the chocolate chips.
- Scoop out a little less than 1/2 cup of batter and gently spoon it onto a silicone baking mat lined cookie sheet. Place 6 cookies on each pan, you should be able to make 12 cookies.
- Bake at 375° for 15-17 minutes. The cookies will spread quite a bit, turn a nice golden color and will bounce back when tapped in the center of the cookie when they are ready to come out of the oven.
- Allow the cookies to cool on the pan for 15-20 minutes before transferring.
- Serve warm.
Brooke L Hammes says
You don’t specify what size can of pumpkin to use.
Alisha says
Can you make copycat recipes from Sweet Delight Cheesecakes and Nothing Bundt Cakes please? Also can you make Cheesecake Factory’s: Factory nachos, Spicy Crispy Chicken Sandwich, and Oreo Dream Extreme Cheesecake please? Also, could you make a recipe for cheesecake ice cream? Like maybe trying to make a formula of cheesecake batter ice cream please? I have literally been DYING to find a recipe for a cheesecake batter ice cream!!! Hopefully you can be the one to make a recipe for it! Thanks!! 😅👍😁😬😀
And could you make these cookies from Crumbl?:
Original ft. Golden OREO® Cookie Pieces ( from this week)
Funfetti Milkshake ( from this week)
Brownie Batter ( from this week)
ORIGINAL FT. PEANUT BUTTER M&M’S® CANDIES
OLD FASHION Doughnut ( PLEASE MAKE THIS ONE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!)
BANANA BREAD
CEREAL MILK SANDWICH FT. PEBBLES® CEREAL
CHOCOLATE MALLOW CUPCAKE ( PLEASE MAKE THIS ONE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!)
HONEY BUN ( PLEASE MAKE THIS ONE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!)
ORANGE CREAMSICLE ( I WILL DIE IF YOU DO NOT MAKE A RECIPE FOR THIS ONE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!)
CONFETTI CAKE
MACADAMIA NUT
WATERMELON
BROWNIE SUNDAE (PLEASE MAKE THIS ONE PLEASE PLEASE PLEASE PLEASE PLEASE PLEASE PLEASE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!)
KITKAT
ORIGINAL FT. M&Ms
MALLOW SANDWICH FT. OREO
STRAWBERRY SHORTCAKE
RED VELVET CREAM CHEESE
LUCKY CHARMS
SNICKERS
MINT BROWNIE
RAINBOW SUGAR
BIRTHDAY CAKE FT. OREO
PEANUT BUTTER FT. BUTTERFINGER
MOLTEN LAVA
STRAWBERRY POP-TART
STRAWBERRY POP-TART
CHILLED PEPPERMINT OREO®
CHRISTMAS BIRTHDAY CAKE
S’MORES
ANDES® MINT
S’MORES BROWNIE
DOUBLE TROUBLE
SOUR PATCH KIDS
LEMON CHIFFON
COOKIES & CREAM
CINNAMON TOAST
ALMOND JOY
M&M® (PASTEL)
CHILLED SUGAR (CADBURY® MINI EGGS)
GERMAN CHOCOLATE CAKE
Karli Bitner says
This is amazing. haha LOVE the dedication. I have a recipe for a handful of these already and 3 or 4 are done, just needing them to hit the blog so keep your eyes peeled! You can check out all of the recipes that I already have done here. 🙂 https://cookingwithkarli.com/crumbl-cookies-copycat-recipes/
Karli Bitner says
You’ll need 1 1/2 cups of pumpkin which is slightly less than the 15 oz can of pumpkin.
Jay says
Hey Can you make a recipe for cotton candy and funfetti cake?
Inga says
Hey Can you make a recipe for cotton candy and funfetti cake?
Inga says
Yes!
Mrs C says
These were tasty! I actually haven’t tried this flavor at Crmble, but I’m sure it’s delicious. I did the entire can of pumpkin and inky had white chocolate chips but everyone really liked them. Thanks for the recipe. I will be keeping an eye out for maybe a cornbread copycat recipe.
Erick says
Made these awhile ago but they were so soft and fluffy, So GOOD!!! Thank you Karli
Sherry Nadeau says
Made these today and they are outstanding!!! So easy and so pretty! I couldn’t believe I did it. I substituted Cinnamon chips instead of chocolate chips and so good!
Jamie says
I made this cookie today! it was absolutely wonderful and taste so delightful it was just like Crumbl cookies. Thank you for sharing your recipe.
Alvaro Torres says
Hi Karli. I am Alvaro from Costa Rica in Central America. I Love love your recipes, they’re awesome. With the pumpkin cookies, I wonder if adding more flour and oil and keeping the amount of pumpkin purée could get us closer to the texture of the chocolat chips. I understand that the purée is adding much more moist and that is why they end up like pancakes instead of a cookie (at least as the other I have tried). I would appreciate your thoughts… thanks in advance 🙂
Karli Bitner says
I am so glad you enjoyed the cookies, Jamie! 🙂
Cooking with Karli says
Such a great idea, thanks Jay. I will need to put that on my list of cookies to recreate.
Cooking with Karli says
I will add it to the list of cookies to recreate. Thanks for the suggestions.
Karli Bitner says
That sounds so tasty!!
Karli Bitner says
❤️❤️
Karli Bitner says
Hi Alvaro- The pumpkin puree in the cookies really change the texture in comparison to the classic chocolate chip cookie. Having pumpkin in the recipe will make the final cookie more fluffy, like a pancake instead of thick and chewy like a chocolate chip cookie. There isn’t much we can do about that pumpkin texture from what I’ve tried. I am glad that you enjoy my cookie recipes. 🙂
Andrea says
These are a favorite! They freeze extremely well. Also great as a muffin!
Mari says
I made these today; thank you for a fantastic recipe!