While we’re pumpkining all the things (yes, I just created a new word and made pumpkin a verb simultaneously… just roll with it), let’s throw in some amazing Crumbl cookies without the million dollar markup and insane lines. I adapted this recipe from Cooking with Karli. I modified the recipe a bit to make the dough a little thicker so they wouldn’t spread so much and added suggestions if you don’t want gigantic Crumbl-sized cookies. But, who DOESN’T want a giant Crumbl-sized cookie, really?
- 3/4 cup canola oil
- 1 3/4 cup granulated sugar
- 1 1/2 Tbsp vanilla extract
- 1 1/2 cups pumpkin puree
- 2 eggs
- 2 3/4 cup all purpose flour
- 3 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp salt
- 3 tsp ground cinnamon
- 2 cups semi-sweet chocolate chips
- Preheat oven to 375 degrees Fahrenheit.
- Whisk together the oil, sugar, vanilla, pumpkin, and eggs in a large mixing bowl.
- Use a wooden spoon to add in the flour, baking powder, baking soda, salt, and cinnamon.
- Mix all ingredients until well combined. The batter will have a thin consistency, don’t be alarmed!
- Fold in the chocolate chips until evenly distributed through the batter.
- Refrigerate the batter for approximately 10-15 minutes. This will thicken the batter and create cookies that spread a little less and will puff up nicely.
- Line a large baking sheet with parchment paper. Spoon slightly less than 1/2 cup of cookie dough onto the sheet. Place only 6 spoonfuls of dough per sheet, as these cookies tend to spread. **Note**: If you prefer smaller cookies, use less dough per spoonful and adjust the cooking time accordingly.
- Bake at 375 degrees Fahrenheit for 15-17 minutes. Cookies should bounce back when tapped in the center.
- Allow the cookies to cool completely before transferring to a place or container.
- Serve warm or store in air tight container, although, I’m sure there won’t be any left to store for later! Enjoy!