Welcome to the ultimate autumn indulgence: these incredible copycat Crumbl gluten-free pumpkin cream pie cookies! Imagine a thick, irresistibly soft sugar cookie base, perfectly spiced and tender, crowned with an uber-fluffy, melt-in-your-mouth pumpkin spice frosting. Every bite is a warm embrace, bringing all the cozy, comforting vibes of fall right into your kitchen. Whether you’re planning a show-stopping dessert for Thanksgiving, looking for a unique treat for a cookie exchange, or simply craving an easy, homemade gluten-free dessert that tastes utterly gourmet, these cookies are an absolute dream come true. They capture the magic of the season in a delightful, shareable form that everyone, gluten-sensitive or not, will adore.
Gluten-Free Pumpkin Cream Pie Cookies – A Crumbl Copycat Masterpiece!
As the air turns crisp and leaves begin to fall, my kitchen transforms into a haven for all things pumpkin spice. This recipe for creamy, pillowy gluten-free pumpkin pie cookies truly arrived like a divine inspiration. With the holiday baking season rapidly approaching, I find myself constantly captivated by the endless array of pumpkin spice desserts that seem to pop up everywhere. My personal collection of gluten-free cookie recipes is a continuous source of inspiration, and it was there I found the perfect foundation to channel those creamy pumpkin dreams into an unforgettable gluten-free cookie experience.
While the initial fervor for Crumbl cookies might be settling, the undeniable deliciousness of a perfectly crafted copycat remains. These pumpkin cream pie cookies, built upon a variation of my beloved gluten-free pink buttercream Crumbl cookies, demonstrate just how versatile and delightful a thick, soft sugar cookie base can be. It’s the ideal canvas for a multitude of toppings, and for a pumpkin enthusiast like myself, a pumpkin pie-inspired topping was an instant, irresistible match. This recipe isn’t just a copycat; it’s an elevated homemade version that ensures every ingredient contributes to an outstanding texture and flavor profile, making them arguably even better than the originals.
Achieving that signature soft, thick, and perfectly tender gluten-free cookie base is key to these Crumbl-style treats. To ensure the cookies bake up without any hint of grittiness or dryness, I’ve incorporated a thoughtful blend of almond flour alongside the gluten-free all-purpose flour. The almond flour isn’t just an addition; it’s a critical component. It provides essential moisture and healthy fats that lovingly coat the gluten-free starches as they bake, preventing them from becoming dry and brittle. Furthermore, it contributes to a robust yet delicate crumb structure, ensuring each cookie holds its shape while melting in your mouth.
For the star of the show – the pumpkin frosting – my goal was to create something truly light, airy, and reminiscent of a classic pumpkin cream pie. I drew delicious inspiration from my popular easy gluten-free pumpkin lush dessert, known for its incredible creaminess. The secret ingredient for achieving this heavenly cloud-like texture and enhanced stability is instant vanilla pudding. It not only amplifies the creamy vanilla flavor but also helps the frosting set beautifully without being overly dense. Mixed generously with luscious canned pumpkin puree, a generous dose of aromatic pumpkin pie spice, and light-as-air Cool Whip whipped topping, this frosting truly delivers an ethereal finish that perfectly complements the rich cookie base.
Essential Ingredient Insights for Perfect Pumpkin Cookies
Crafting exceptional gluten-free baked goods often comes down to understanding your ingredients. Here are some detailed notes to help you achieve the best possible results for your pumpkin cream pie cookies:
- Gluten-Free Flour Blend: The choice of gluten-free flour is paramount to the success of these cookies. I wholeheartedly recommend and personally use Cup4Cup gluten-free flour. Its inclusion of cornstarch in the blend is a game-changer, as cornstarch is known for its ability to tenderize and soften the crumb of gluten-free baked goods, yielding a wonderfully delicate texture that often eludes other GF flours. Using a different blend might alter the texture, so if you do, choose one labeled “cup-for-cup” or “all-purpose” and be prepared for potential minor adjustments to liquid.
- Almond Flour: Given that this copycat Crumbl recipe utilizes a substantial amount of gluten-free flour, there’s a natural concern about the cookies becoming dry or developing a gritty texture. To counteract this, I strategically replace a portion of the all-purpose gluten-free flour with blanched almond flour. Almond flour is rich in fat and moisture, which are exactly what’s needed to keep the cookies incredibly tender, moist, and free from any unwanted dryness, contributing to that desirable soft chewiness.
- Cool Whip Whipped Topping: Pay close attention when purchasing your Cool Whip. This recipe specifically calls for the larger 12-ounce container, not the more common 8-ounce size, to ensure ample frosting. Remember to thaw it thoroughly in the refrigerator before you begin baking; a partially frozen or unthawed Cool Whip will not incorporate properly and will result in a lumpy, inconsistent frosting.
- Canned Pumpkin Puree: For the most vibrant flavor and optimal frosting consistency in gluten-free pumpkin desserts, I highly recommend opting for Libby’s brand canned pumpkin. It is consistently thicker and boasts a more concentrated pumpkin flavor compared to many other brands. A looser, more watery pumpkin puree could potentially lead to a runny frosting that struggles to hold its fluffy shape, so consistency here is key.
- Instant Vanilla Pudding: I typically use Jell-O brand instant vanilla pudding mix. While Jell-O brand is generally considered gluten-free based on its ingredients, it is not always explicitly labeled as such due to potential cross-contamination during manufacturing. If you have severe celiac disease, a heightened sensitivity to gluten, or concerns about cross-contamination, it would be prudent to choose a brand that is specifically certified and labeled gluten-free, such as Simply Delish. Always read labels carefully to ensure it meets your dietary needs.
Let’s Bake These Delicious Cookies Together!
Get ready to embark on a delightful baking adventure! These step-by-step instructions, accompanied by helpful photos below, will guide you through creating these irresistible gluten-free pumpkin cream pie cookies. For precise ingredient measurements and the full printable recipe, simply scroll down to the detailed recipe card at the end of this post. Let’s make some magic!
Crafting the Soft Sugar Cookie Base
The foundation of these magnificent cookies is a rich, tender sugar cookie base. Begin by ensuring your unsalted butter and large eggs have reached proper room temperature. This crucial step allows the ingredients to emulsify and blend together cohesively, resulting in a smooth, uniform dough and a superior cookie texture. Cold ingredients resist mixing and can lead to a lumpy batter and a denser final product.
In a large mixing bowl, using either a stand mixer fitted with the paddle attachment or a hand mixer, cream together the softened butter and granulated sugar. Beat them on medium-high speed until the mixture transforms into a very light, pale, and incredibly fluffy consistency. This usually takes about 3 minutes in a stand mixer, but you might need a little longer, around 5 minutes, if you’re using a hand mixer. The texture should resemble the inviting image you see below – airy and voluminous.
Once your butter and sugar are perfectly creamed, incorporate the eggs one at a time, beating well after each addition until fully combined. Stir in the vanilla and almond extracts, ensuring they are evenly distributed. Then, gradually add your sifted dry ingredients: the gluten-free flour blend, almond flour, baking powder, baking soda, and salt. These cookies are designed to have a slightly more cakey, plush texture, which is why they call for a generous amount of baking powder compared to a typical thin and crispy cookie.
After the dough comes together and no streaks of dry flour remain, cover the bowl tightly with plastic wrap and chill it in the refrigerator for a minimum of 1 hour. This chilling period is not just for convenience; it’s essential for the dough’s structure and flavor. It allows the gluten-free starches to fully hydrate and relax, preventing the cookies from spreading too much during baking and resulting in a more tender, flavorful, and uniformly baked cookie.
Divide, Roll, and Perfectly Shape Your Cookies
Once your cookie dough has been adequately chilled, it’s time to prepare for baking. Preheat your oven to 350ºF (175ºC) and line two large baking sheets with parchment paper. This prevents sticking and makes for easy cleanup. For true Crumbl-style cookies, they should be generously sized! Use a 1/4 cup measuring cup (yes, they’re big!) or a 4 tablespoon trigger scoop to portion the dough into 12 equal, large mounds. Gently roll each portion between your palms until it forms a uniform, smooth ball. Place 6 cookie dough balls on each prepared baking sheet, ensuring they are evenly spaced to allow for proper spreading during baking.
Next, prepare a small shallow dish with some granulated sugar. Dip the flat bottom of a 1/4 cup measuring cup into the sugar to prevent sticking. Use this sugar-coated measuring cup to gently but firmly press down on the center of each cookie dough ball. This action flattens the cookie slightly and creates a small indentation, or “well,” in the center. While this indentation might not remain perfectly defined as the cookies bake, it’s an important step that helps them bake more evenly and creates the perfect cavity to hold that generous dollop of pumpkin cream frosting later.
Bake the cookies in your preheated oven for 13-15 minutes, rotating the baking sheets halfway through for even cooking. You’ll know they’re done when the tops are no longer shiny and have just started to show faint cracks around the edges, with the centers appearing slightly puffed. Avoid overbaking, as this can lead to dry cookies. Once removed from the oven, immediately use the same sugar-dipped 1/4 cup measuring cup to gently press down in the center of each warm cookie again, re-establishing that essential well for the frosting. Allow them to cool completely on the baking sheets or on a wire rack before you even think about frosting them. A warm cookie will simply melt your beautiful frosting!
The Heavenly Pumpkin Cream Pie Frosting (It’s as Good as It Sounds!)
Now, prepare yourself for the truly glorious part – creating the pumpkin cream pie frosting that makes these cookies legendary! This frosting is unbelievably delicious and surprisingly simple to whip up. In a large bowl, combine the canned pumpkin puree, the instant vanilla pudding mix, and the fragrant pumpkin pie spice. Stir these ingredients together until they are completely smooth and well-incorporated. The mixture will be thick and wonderfully aromatic.
Next, gently fold in about a cup of the thawed Cool Whip whipped topping to loosen the pumpkin mixture. Once it’s a bit softer, add the remaining Cool Whip and continue to gently fold until the frosting is uniformly blended, light, and beautifully fluffy. Try your absolute best not to eat the entire bowl before it even makes its way onto the cookies – it’s that good! The texture should be airy and stable, ready to be piled high.
Once your cookies are completely cooled, and your frosting is prepared, it’s time for assembly. If the indentation in the cookies has slightly puffed up during cooling, gently press the 1/4 cup measuring cup into the center again to re-create a defined well for the frosting. Use a large cookie scoop or a 4 tablespoon trigger scoop to dollop a generous amount of frosting onto the center of each cookie. Use the back of a spoon or a small offset spatula to spread the frosting evenly across the top, creating those signature Crumbl-style swirls or simply a smooth, inviting layer. Once frosted, these cookies are ready to be savored! Dig right in and experience the ultimate taste of fall.
Storage Tips and Flavor Boosters for Your Cookies
You’ve just created a batch of divine gluten-free pumpkin cream pie cookies! To keep them fresh and delicious, it’s important to store them properly. Because of the cream-based frosting, these cookies must be refrigerated. Store them in an airtight container in the refrigerator for up to 3-4 days. For optimal texture, allow them to come to room temperature for about 15-20 minutes before serving. You can also freeze unfrosted cookies for up to 2 months; just thaw and frost when ready to serve. For frosted cookies, freeze individually on a baking sheet, then transfer to an airtight container. Thaw in the refrigerator.
But the fun doesn’t stop with this perfect recipe! Even after perfecting this version of gluten-free pumpkin frosted sugar cookies, my mind is always buzzing with more creative possibilities. A pumpkin cream pie cookie is truly just the beginning. Here are some fantastic ways to customize and boost the flavor of your cookies:
- Pumpkin Cream Cheese Frosting: If you’re looking to truly channel the rich tanginess often found in Crumbl cookies, consider swapping out the Cool Whip-based frosting for a luxurious pumpkin cream cheese frosting. The combination of sweet pumpkin and tangy cream cheese creates an incredibly decadent and balanced flavor profile that many adore.
- Cinnamon Sugar Swirl: To infuse even more autumn spice directly into the cookie base, try rolling the shaped cookie dough balls in a generous mixture of cinnamon sugar before flattening and baking. This adds a delightful crunchy texture and a burst of warm spice to every bite, complementing the pumpkin frosting beautifully.
- Flavor the Cookie Dough: Don’t limit the pumpkin spice to just the frosting! For an extra layer of flavor, add 1 teaspoon of pumpkin pie spice along with the dry ingredients when mixing your cookie dough. This will create a subtly spiced cookie base that perfectly harmonizes with the pumpkin cream topping.
- Smaller Cookie Portions: While the large Crumbl-style cookies are impressive, you can easily make smaller cookies for a different serving size. Use a 2-tablespoon cookie scoop to portion the dough, and adjust the baking time to 10-13 minutes, keeping an eye on them to prevent overbaking.
- Homemade Whipped Cream Alternative: For a truly from-scratch experience, you can absolutely swap the store-bought Cool Whip in the frosting with homemade whipped cream. To do this, beat 2 1/2 cups of heavy cream with 5 tablespoons of granulated sugar (or to taste) in a chilled bowl until stiff peaks form. Gently fold this into your pumpkin and pudding mixture for an equally delicious and even richer frosting.
Don’t Forget to Pin This Irresistible Recipe!
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Have you made this delightful recipe? I absolutely love hearing from you and seeing your creations! Please take a moment to leave a star rating and a comment below the recipe card. Your feedback is incredibly valuable, as it not only helps others in our community discover fantastic recipes but also lets me know what you think. I always strive to respond to every comment! -Melissa
Gluten-Free Pumpkin Cream Cookies (Crumbl-Style)
Melissa ErdelacPin
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Ingredients
For the Soft Sugar Cookies
- 1 cup (226 g) unsalted butter, softened to room temperature
- 1 cup (200 g) granulated sugar
- 2 large large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 ¼ cups (327 g) gluten free all purpose flour, highly recommend Cup4Cup for best texture
- ¾ cup (69 g) blanched almond flour
- 1 ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- granulated sugar, for dipping cookie press
For the Fluffy Pumpkin Cream Frosting
- 1 ½ cups (360 g) pumpkin puree, canned (not pumpkin pie filling)
- 1 3.4 ounce box instant vanilla pudding, ensure label indicates gluten-free
- 2 teaspoons pumpkin pie spice
- 12 ounces Cool Whip whipped topping, fully thawed in the refrigerator
Equipment
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Large Trigger Scoop (4 tablespoon size)
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Cup4Cup Gluten Free Flour
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Baking Sheets
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Stand Mixer or Hand Mixer
Instructions
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In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is very light, pale, and fluffy, which usually takes about 3-5 minutes, depending on your mixer.1 cup unsalted butter, 1 cup granulated sugar
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Add the room temperature large eggs one at a time, mixing well after each addition. Stir in the vanilla extract and almond extract until fully incorporated. At first, the mixture may appear slightly curdled, but it will come together smoothly with continued mixing.2 large large eggs , 1 teaspoon vanilla extract, ½ teaspoon almond extract
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In a separate bowl, whisk together the gluten-free all-purpose flour, blanched almond flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, beating on low speed until just combined and no pockets of flour remain. Be careful not to overmix.2 ¼ cups gluten free all purpose flour, ¾ cup blanched almond flour, 1 ¾ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
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Cover the cookie dough tightly with plastic wrap and chill in the refrigerator for 1-2 hours. Alternatively, you can freeze it for about 45 minutes, stirring the dough halfway through. While the dough chills, preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
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Once chilled, use a ¼ cup measuring cup or a large 4 tablespoon cookie scoop to divide the dough into 12 equal portions. Roll each portion into a smooth, uniform ball and place 6 cookies on each prepared baking sheet, ensuring they are evenly spaced.
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Pour a small amount of granulated sugar onto a plate. Dip the bottom of a 1/4 cup measuring cup into the sugar to prevent sticking. Use the sugar-coated bottom of the measuring cup to gently press down in the center of each cookie dough ball, flattening it slightly and creating a small well.granulated sugar
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Bake for 13-15 minutes, rotating the baking sheets halfway through for even cooking. The cookies are done when the tops are set, no longer shiny, and show slight cracks around the edges. Immediately after removing them from the oven, use the same sugar-dipped 1/4 cup measuring cup to gently press down into the center of each warm cookie again, re-shaping the well for the frosting. If the cup sticks, re-dip it in sugar. Allow the cookies to cool completely on a wire rack before frosting.
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While the cookies cool, prepare the pumpkin cream frosting. In a medium bowl, combine the canned pumpkin puree, instant vanilla pudding mix, and pumpkin pie spice. Stir thoroughly until smooth. Then, gently fold in about 1 cup of the thawed Cool Whip to gradually loosen the mixture. Finally, fold in the remaining Cool Whip until the frosting is uniformly blended, light, and fluffy.1 ½ cups pumpkin puree, 1 3.4 ounce box instant vanilla pudding, 2 teaspoons pumpkin pie spice, 12 ounces Cool Whip whipped topping
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Once the cookies are completely cool, use the large 4 tablespoon trigger scoop to generously divide the pumpkin cream frosting among the cookies. Spread the frosting evenly across the tops, filling the wells you created. Serve immediately or refrigerate leftovers in an airtight container for up to 3-4 days.