Crumbl Pumpkin Chocolate Chip Cookies
Hey there, fellow baking enthusiasts! I’ve gotta tell you, I’m absolutely obsessed with Crumbl Pumpkin Chocolate Chip Cookies, and I just had to share my take on this fall favorite with you. The first time I tried whipping up a batch of Crumbl Pumpkin Chocolate Chip Cookies at home, I was a bit nervous, but let me tell ya, the warm, spiced aroma that filled my kitchen was worth every second of doubt. My family couldn’t get enough of these Crumbl Pumpkin Chocolate Chip Cookies, and now they’re a seasonal must-have in our house.
I remember one chilly October evening when I decided to surprise my kids with these treats after a long day. They came barreling through the door, sniffed the air, and immediately knew I’d been baking Crumbl Pumpkin Chocolate Chip Cookies.
Their smiles? Priceless.
So, let’s dive into this recipe and get those ovens preheated!
Why You’ll Love This Recipe
I’ve found that there’s something downright magical about Crumbl Pumpkin Chocolate Chip Cookies, and I’m betting you’ll feel the same. They’ve got that perfect balance of cozy pumpkin spice and melty chocolate chips that just screams autumn, and honestly, they’re a cinch to make even if you’re not a pro baker.
In my kitchen, these cookies are a go-to for everything from after-school snacks to holiday parties.
Seriously, who doesn’t love a cookie that’s soft, chewy, and bursting with flavor? I’m telling you, once you nail these Crumbl Pumpkin Chocolate Chip Cookies, you’ll have folks begging for the recipe. They’re my little secret weapon for impressing guests!
Ingredients List
Alright, let’s chat about what you’ll need to make these drool-worthy Crumbl Pumpkin Chocolate Chip Cookies. I’m super picky about my ingredients because, in my experience, quality really shines through in the final bite. I usually buy organic pumpkin puree for that rich, earthy flavor, and I prefer semi-sweet chocolate chips for just the right sweetness.
Here’s the full rundown for a batch of Crumbl Pumpkin Chocolate Chip Cookies that’ll make your taste buds dance. I’ve tested this combo a bunch of times, so trust me, these measurements are spot-on for about two dozen cookies.
- 1 cup (225g) unsalted butter, softened to room temperature for easy mixing
- 3/4 cup (150g) granulated sugar, for that sweet base
- 3/4 cup (165g) packed brown sugar, light or dark, for depth and chewiness
- 1 large egg, at room temp to blend smoothly
- 1 cup (240g) canned pumpkin puree, not pie filling, for authentic flavor
- 1 teaspoon vanilla extract, for a hint of warmth
- 2 1/2 cups (310g) all-purpose flour, spooned and leveled for accuracy
- 1 teaspoon baking soda, to help ‘em rise just right
- 1/2 teaspoon salt, to balance the sweetness
- 2 teaspoons pumpkin pie spice, for that quintessential fall vibe
- 1 1/2 cups (270g) semi-sweet chocolate chips, for gooey goodness in every bite
Variations
One thing I adore about Crumbl Pumpkin Chocolate Chip Cookies is how easy they are to tweak based on your mood or pantry stash. I’ve played around with this recipe more times than I can count, and let me tell you, some of these twists are pure gold. Whether you’re craving extra spice or catering to a picky eater, there’s a variation of Crumbl Pumpkin Chocolate Chip Cookies for everyone.
Here are some of my favorite spins on this classic. I’ve tried most of these myself, and they’ve all gotten a thumbs-up from my crew. So, don’t be shy about experimenting with Crumbl Pumpkin Chocolate Chip Cookies in your own kitchen!
- White Chocolate Twist: Swap out half the semi-sweet chips for white chocolate chips for a creamy, sweeter contrast.
- Nutty Crunch: Toss in 1/2 cup of chopped pecans or walnuts for some texture; my husband goes nuts for this one.
- Extra Spiced: Bump up the pumpkin pie spice to 3 teaspoons if you’re a spice fiend like me.
- Oatmeal Add-In: Mix in 1/2 cup of rolled oats for a heartier bite; I tried this once and it felt so rustic!
- Cinnamon Swirl: Sprinkle a pinch of cinnamon sugar on top before baking for an extra cozy touch.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend; I’ve made these for a friend with great results.
- Mini Chips: Opt for mini chocolate chips if you want that chocolatey goodness in every single nibble of your Crumbl Pumpkin Chocolate Chip Cookies.
- Maple Glaze: Drizzle with a quick maple glaze (just powdered sugar and maple syrup) after baking; my kids always ask for this fancy finish.
Servings and Timing
Let’s talk numbers for making Crumbl Pumpkin Chocolate Chip Cookies, ‘cause I know you’re itching to get started. In my experience, this recipe is pretty straightforward timing-wise, and it yields a nice batch for sharing (or hoarding, no judgment here). Here’s how it breaks down when I whip up these Crumbl Pumpkin Chocolate Chip Cookies.
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes
- Total Time: About 30 minutes, plus cooling
- Servings: 24 cookies, perfect for a crowd or sneaky snacking
Step-by-Step Instructions
I’m so excited to walk you through making Crumbl Pumpkin Chocolate Chip Cookies! I’ve made these a ton, so I’ve got a few tricks up my sleeve to ensure they come out perfect every time. Let’s get started, shall we?
Step 1: Preheat and Prep
First things first, crank your oven to 350°F (175°C) and line a baking sheet with parchment paper. I learned the hard way that skipping the parchment can lead to stuck cookies, and ain’t nobody got time for that mess when you’re craving Crumbl Pumpkin Chocolate Chip Cookies.
Step 2: Cream the Wet Ingredients
In a big ol’ mixing bowl, beat the softened butter with both sugars until it’s fluffy as a cloud, about 2 minutes. Add the egg, pumpkin puree, and vanilla, and mix ‘til it’s smooth. I always scrape down the sides with a spatula to make sure everything’s blended nice and even for these Crumbl Pumpkin Chocolate Chip Cookies.
Step 3: Mix the Dry Stuff
In another bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. I’m a stickler for sifting if my flour looks clumpy, just to avoid any weird lumps in my Crumbl Pumpkin Chocolate Chip Cookies. It’s a small step, but it makes a difference, trust me.
Step 4: Combine and Add Chips
Slowly mix the dry ingredients into the wet ones until just combined—don’t overdo it or you’ll end up with tough cookies. Fold in those chocolate chips with a gentle hand. I like to sneak a few extra chips on top of each cookie later for that picture-perfect look with Crumbl Pumpkin Chocolate Chip Cookies.
Step 5: Scoop and Bake
Using a cookie scoop or spoon, drop heaping tablespoons of dough onto your baking sheet, spacing ‘em about 2 inches apart. Bake for 12-14 minutes until the edges are just golden but the centers are still soft. That’s the sweet spot for Crumbl Pumpkin Chocolate Chip Cookies in my book!
Step 6: Cool and Enjoy
Let the cookies cool on the tray for 5 minutes before moving ‘em to a wire rack. I know it’s tempting, but don’t dive in right away or they’ll fall apart. Once they’re cool enough, dig into these Crumbl Pumpkin Chocolate Chip Cookies and savor every bite!
Nutritional Information
Okay, let’s get real about what’s in these Crumbl Pumpkin Chocolate Chip Cookies nutrition-wise. I’m not gonna lie, they’re a treat, not a health food, but I think it’s good to know what you’re munching on. Here’s the breakdown per cookie for a batch of Crumbl Pumpkin Chocolate Chip Cookies, based on my calculations.
- Calories: 180 per cookie
- Fat: 9g
- Protein: 2g
- Carbohydrates: 24g
- Sodium: 110mg
Healthier Alternatives
If you’re looking to lighten up these Crumbl Pumpkin Chocolate Chip Cookies, I’ve got your back with a few swaps I’ve tried myself. I’m all about indulging, but sometimes I wanna cut back on the guilt without sacrificing that yummy factor. Here are some tweaks for healthier Crumbl Pumpkin Chocolate Chip Cookies that still hit the spot.
- Less Sugar: Cut the granulated sugar by 1/4 cup and add a touch of stevia or monk fruit sweetener.
- Lower Fat: Replace half the butter with unsweetened applesauce; I’ve done this and it keeps ‘em moist.
- Whole Wheat: Swap half the all-purpose flour for whole wheat flour for extra fiber in your Crumbl Pumpkin Chocolate Chip Cookies.
- Dark Chocolate: Use dark chocolate chips (70% or higher) for less sugar and more antioxidants.
Serving Suggestions
I’ve got some fun ideas for serving up these Crumbl Pumpkin Chocolate Chip Cookies that’ll make ‘em even more irresistible. At my house, we’ve tried ‘em every which way, and I love getting creative with presentation. Check out these ideas for enjoying Crumbl Pumpkin Chocolate Chip Cookies at their best.
- With Hot Cocoa: Pair with a mug of creamy hot chocolate for the ultimate cozy treat.
- Ice Cream Sandwich: Sandwich a scoop of vanilla ice cream between two cookies; it’s messy but divine!
- Party Platter: Stack ‘em on a cute tray with fall-themed napkins for gatherings.
- Morning Treat: Dunk Crumbl Pumpkin Chocolate Chip Cookies in your coffee for a sweet breakfast kick.
Common Mistakes to Avoid
I’ve flubbed my fair share of batches of Crumbl Pumpkin Chocolate Chip Cookies over the years, so let me save you some heartache with a few pitfalls to dodge. Trust me on this, I’ve learned the hard way what not to do. Here are the big no-nos when baking Crumbl Pumpkin Chocolate Chip Cookies.
- Overbaking: Pull ‘em out when the centers are still soft; they firm up as they cool.
- Too Much Pumpkin: Stick to 1 cup of puree, or they’ll get soggy; I’ve ruined a batch this way.
- Skipping Chilling: If the dough’s too sticky, chill it for 30 minutes before baking for better shape.
- Wrong Flour Measure: Don’t pack your flour—spoon and level it, or your Crumbl Pumpkin Chocolate Chip Cookies will be dense.
Storing Tips
I’ve found these Crumbl Pumpkin Chocolate Chip Cookies keep surprisingly well if you store ‘em right. In my experience, a little prep goes a long way to keep that fresh-baked vibe. Here’s how I stash my Crumbl Pumpkin Chocolate Chip Cookies for later munching.
- Room Temp: Keep in an airtight container for up to 5 days.
- Freezer: Freeze baked cookies or dough balls for up to 2 months; just thaw and enjoy.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Totally! I’ve used fresh pumpkin puree for Crumbl Pumpkin Chocolate Chip Cookies, and it works great if you cook and mash it yourself. Just make sure it’s not too watery—strain it if needed.
Why are my cookies flat?
Ugh, been there. If your Crumbl Pumpkin Chocolate Chip Cookies are flat, your butter might’ve been too soft, or the dough wasn’t chilled. Pop the dough in the fridge for 30 minutes next time.
Can I make the dough ahead?
Yes, you can! I often prep the dough for Crumbl Pumpkin Chocolate Chip Cookies a day ahead and refrigerate it. Just bake when you’re ready.
Do I need pumpkin pie spice?
Not really, if you’ve got the basics. Mix cinnamon, nutmeg, and cloves to mimic it for Crumbl Pumpkin Chocolate Chip Cookies.
Can I double the recipe?
Absolutely, I do it all the time for parties. Just double everything evenly and bake in batches.
How do I know they’re done?
Look for golden edges but a soft center. They’ll set as they cool, I promise.
Are these cookies vegan-friendly?
Not as is, but swap the egg for a flax egg and use vegan butter. I’ve tried it, and it’s pretty close!
Why do my cookies stick to the pan?
Oh, I hate that! Always use parchment paper or a silicone mat; it’s a game-changer.
Conclusion
I hope you’re as pumped as I am to bake up a batch of Crumbl Pumpkin Chocolate Chip Cookies! They’re honestly one of my favorite fall treats, and I’m betting they’ll become a staple in your kitchen too. So, grab your apron, preheat that oven, and let’s make some Crumbl Pumpkin Chocolate Chip Cookies magic happen—your family will thank you!
Conclusion
I hope you enjoyed this recipe for Crumbl Pumpkin Chocolate Chip Cookies! It’s truly one of my favorites, and I’m confident you’ll love it too.
Remember to follow the steps carefully for the best results. Don’t hesitate to experiment with your own variations and make this recipe your own. Happy cooking!
