Copycat Crumbl Pumpkin Cookies (Gluten Free)

My Copycat Crumbl Pumpkin Cookies are incredibly soft, chewy and perfectly moist. They are the ultimate fall cookie and I know they are going to become your new favorite. Crumbl cookie who?! I have actually never had a Crumbl cookie since I am gluten free and dairy free and honestly they have not-so-great ingredients anyways. These cookies have MUCH better ingredients. My Crumbl Pumpkin Cookies have the smooth, luscious flavor of real pumpkin puree and the warmth of pumpkin pie spice. These cookies are thick, cake-like and mouthwatering, with just the perfect amount of sweetness and moisture in every bite. Whether you love a warm cookie fresh from the oven or a fun frosting swirl for a beautifully decorated, decadent dessert, these bakery-style cookies are the real deal!

Dusted with extra pumpkin spice, they are the perfect fall treat. When the leaves change and the temperature cools down, I always get excited to bake some fall goodies. These cookies are so fun and faster to whip up than you'd think. They're ideal with a swirl of frosting or on their own. Get ready for a perfectly moist, thick, beautifully decorated and delicious treat that's enticing, tasty and simply the real deal for all your fall dessert cravings. If you're looking for more Gluten Free Fall Desserts, I have tons! If you love this treat, you should also try my Pumpkin Chocolate Chip Muffins and this Frosted Pumpkin Bread!

Why You'll Love This Recipe

These cookies are perfect for fall!

Thanks to pumpkin puree and oils, these Copycat Crumbl Pumpkin Cookies stay soft for days!

They are thick and cake-like and I'm here for it!

Pumpkin puree and pumpkin pie spice make them taste like autumn in every bite.

These are also really fun and easy to decorate.

Chocolate chips, caramel drizzle, or s'mores style; there are so many ways to change these up!

Guys, this copycat recipe is all the yum of a Crumbl cookie, right in your own kitchen.

Equipment Needed

Here's everything I used for this recipe:

• Large mixing bowl
• Whisk or spoon for mixing dry ingredients
• Measuring cups and spoons
• Baking sheet
• Parchment paper or silicone baking mat
• Cookie scoop

Ingredients Needed

Gluten free flour: You can easily create the soft, chewy base while keeping the cookies celiac-friendly with a gluten free flour. I use Bob's Red Mill Paleo Flour.

Baking powder and baking soda: These two will give your Copycat Crumbl Pumpkin Cookies a little lift.

Coconut sugar: A natural sweetener that gives a warm, caramel-like sweetness.

Salt: Adding some salt balances the flavors and really brings out the pumpkin spice flavor.

Coconut oil (melted): I love baking with melted coconut oil as it adds moisture and a little bit of richness without dairy.

Olive oil: This keeps the cookies soft and adds a little fruit flavor. You could also use avocado oil.

Pumpkin puree: Adding in real pumpkin flavor and natural moisture.

Pumpkin spice: A cozy blend of cinnamon, nutmeg, ginger and cloves for fall flavor. You can also blend your own if you like.

Vanilla extract: Optional but I personally never leave it out of these fall cookies.

Egg (or flax egg): Binds the dough and adds structure; flax keeps it vegan-friendly.

Vanilla frosting: The finishing touch for that classic Crumbl-style treat.

Step By Step Instructions

Step 1: Preheat the oven to 350°F and prepare a baking sheet with parchment paper. Get your ingredients together.

Step 2: In a large bowl, whisk together the dry ingredients.

Step 3: Mix in the wet ingredients until a dough forms. Chill the dough in the refrigerator for 15-20 minutes.

Step 4: Scoop out 1 ½-2-inch portions, roll into balls, and place on the lined baking sheet. Lightly flatten each one with the back of a spoon. Bake for 15-17 minutes, or until the edges are golden brown.

Step 5: Leave the cookies to cool completely before frosting them. Finish with a dusting of pumpkin spice, if you like.

Storage

I store these Copycat Crumbl Pumpkin Cookies in an airtight container for 2-3 days on my counter (they never last that long anyway) or refrigerated in an airtight container.

To freeze the dough, use these freezer storage trays!

Variations

Vegan: Swap the egg for a flax egg to keep them fully plant based and vegan.

Pumpkin and chocolate: Sometimes I'll stir in chocolate chips for a rich, melty pop of chocolate.

Maple glaze: Go ahead and drizzle the Copycat Crumbl Pumpkin Cookies with a simple maple glaze instead of vanilla frosting.

Pumpkin streusel: Sprinkle with a buttery streusel topping before baking for extra texture.

Caramel drizzle: Sometimes I'll take them to another level and top them with caramel sauce for a gooey goodness.

S'mores style: Add chocolate chips and mini marshmallows for campfire cookies.

Chai spice blend: Swap pumpkin spice for chai spices for a cozy, aromatic variation of my Copycat Crumbl Pumpkin Cookies.

Cookie sandwiches: Use two cookies to sandwich ice cream or extra frosting for an over-the-top treat.

How To Serve 

Here's how I serve and pair up these Copycat Crumbl Pumpkin Cookies:

• I love serving these at a party, warmed up and sliced for sharing.
• Try them on a tiered tray as part of a home cafe.
• Pair them with apple cider and warm beverages.
• Sometimes I'll create a fun fall cookie board and mix and match them.

Recipe FAQ

What is the best way to store these cookies? 

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the fridge for up to a week.

Can I make these cookies vegan? 

Yes! Replace the egg with a flax egg and use a plant based frosting for a fully vegan treat.

Can I make mini cookies with this recipe? 

Absolutely. Just reduce the baking time slightly by around 10-12 minutes; keeping an eye on the edges until lightly golden.

Does it mess the recipe up to double, triple, etc?

Not at all! Just make sure your mixing bowls and baking sheets are large enough, and keep the dough chilled before scooping.

Can you use different oils?

Yes. Olive and coconut oils work beautifully, but you could also use avocado or light vegetable oil for a slightly different flavor.

How to freeze Crumbl cookies?

Once cooled, place cookies in a single layer on a tray, freeze until firm, then transfer to an airtight container or freezer bag for up to 3 months.

Do I have to flatten these cookies before baking?

Yes, gently flattening ensures even baking and the classic soft, slightly chewy texture.

Why do I need to refrigerate the dough?

Chilling the dough firms it up, which helps prevent spreading and keeps the cookies soft and thick.

Can I freeze this dough to bake later?

Yes! I store mine in the freezer storage trays to keep them safe and from breaking.

Related Recipes

Be sure to try these fun fall recipes next:

Gluten Free Copycat Caramel Apple Crumbl Cookie

Pumpkin Oatmeal Cookies

Fall Simmer Pot

Dairy Free Pumpkin Spice Creamer

Pumpkin Banana Chocolate Chip Muffins

If you make these Copycat Crumbl Pumpkin Cookies and love them, I would really appreciate a 5 star review! I also love seeing your creations so please tag me on Instagram or TikTok.