These Copycat Crumbl Pumpkin Cake Cookies are made with a soft & thick pumpkin cookie base then topped with a delicious cream cheese frosting and then decorated with mini semisweet chocolate chips.
Ingredients For Cookies
1 & 1/2 cup all purpose flour (180g)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1/4 cup unsalted butter softened
1/2 cup light brown sugar packed (90g)
1/4 cup granulated sugar (50g)
1 large egg room temperature
1 teaspoon vanilla extract
1/2 tsp pumpkin spice
1/2 cup pumpkin purée (125g)
Mini chocolate chips for topping
Frosting Ingredients
1/2 cup butter (115g)
1/2 cup cream cheese (120g)
2 cups icing sugar (250g)
1/2 tsp vanilla extract
1/4 tsp salt
Recipe
In the bowl of a stand mixer fitted with the paddle attachment or an electric hand mixer, combine the butter and sugars. Beat on medium speed for 2 to 3 minutes until well combined.
Add the egg and vanilla, then mix on low for 1 minute, until lightened in color and fluffy. Add the pumpkin purée and mix for about 30 seconds to combine. Scrape down the bottom and sides of the bowl with a rubber spatula.
Add the dry ingredients and mix until just combined. Scrape the bowl again. Cover and refrigerate for 1 hour.
Scoop out the cookie dough using a large cookie scoop and leave 2 inches between the cookies on the baking sheet.
Makes 6 large cookie dough balls. Each dough ball weighs about 3.75oz
Bake @350°F for 13-14 minutes.
While the cookies bake, make the frosting. Beat together the butter and cream cheese until smooth. Add 1 cup powdered sugar, vanilla extract and salt. Mix until combined then add the 2nd cup of sugar and mix until smooth and fluffy.
Put the frosting in a piping bag or a ziplock bag with the tip cut off, swirl the frosting in a circle spiral and sprinkle the mini chocolate chips on top.
Each cookie weighs about 4.30oz
Please watch the 2 minute short video for details ➡️ https://youtu.be/xEbFQktGCh4?si=trIamqdtE1BFEhNH
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