Single Serve Jumbo Pumpkin Cookie (Copycat Crumbl Recipe)
This fluffy and chewy giant cookie is simple to make take less than 20 minutes to mix and bake. It is coated in cinnamon sugar to give the cookie a snickerdoodle flavor vibe.
Equipment
- Small mixing bowls
- Rubber spatula
- Baking tray
- Parchment paper
Ingredients
- 1 tbsp brown butter
- 2 tbsp pumpkin puree
- 2 tbsp brown sugar
- 1/4 tsp vanilla
- 3 tbsp flour
- 1/8 tsp baking soda
- 1/8 tsp pumpkin spice
- Pinch of salt
- Cinnamon sugar: 1 tbsp castor sugar + 1/2 tsp cinnamon powder
Instructions
- Preheat the oven to 350℉ and line a baking tray with parchment paper, set aside.
- In a small mixing bowl add the brown butter, pumpkin puree, brown sugar, vanilla and stir until smooth.
- Add the flour, baking soda, salt, pumpkin spice and stir until combined. The dough will seem sticky which is fine.
- In another bowl add the cinnamon powder and sugar, stir until combined. Scoop the soft dough into your hands and create a rough ball, drop into he cinnamon sugar and roll around until coated.
- Transfer to the lined baking tray and bake in the oven for 14 minutes or until risen, dry to the touch on the outside and if you press it - the cookie is still soft.
- Allow to cool on a wire rack and serve warm with a glass of cold milk.
Notes
- Browning 1 tbsp butter can be a little stressful as it can burn easily, so I wouldn’t take my eye off the pan while doing it.
- Do not over mix the dough or else it will make the cookie dense and tough
- Do not over bake the cookie as it will firm up as it cools down. No longer than 15 minutes.
- You do not have to coat the cookie in cinnamon sugar but I think it adds a delicious snickerdoodle flavor.