Copycat Crumbl Pumpkin Cookies
Make these cake-like, utterly delicious Copycat Crumbl Pumpkin Cookies for fall. Lay them out and share them with friends. You can even slice them up and enjoy them!
Servings: 16
Equipment
- 1 bowl
- 1 mixing spoon
- 1 baking sheet
- 1 parchment paper sheet
- 1 cookie scooper
Ingredients
- 2 1/4 cups flour gluten free
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup sugar coconut sugar
- dash salt
- 1/4 cup coconut oil melted
- 1/4 cup olive oil
- ⅓ cup pumpkin puree
- 1 tbsp pumpkin spice plus extra for dusting
- 1 tsp vanilla extract
- 1 egg or flax egg
- 1 package vanilla frosting
Instructions
- Gather your ingredients and preheat oven to 350°F.
- Add dry ingredients to a bowl.
- Stir in wet ingredients.
- Refrigerate dough for 15-20 minutes.
- Scoop 1 1/2-2 inch cookie dough balls onto greased baking sheet lined with parchment paper. Gently flatten with a spoon before baking in the oven for 15-17 minutes, or until edges are golden brown.
- Let cookies cool completely before frosting. To make pink frosting, combine pitaya powder with vanilla frosting. Sprinkle with extra pumpkin spice, if desired!