Gluten-Free Pumpkin Crumbl Cookies (Dairy-Free)

These copycat gluten-free crumbl cookies are perfect for the fall season! Filled with pumpkin flavor and topped with a sweet delicious frosting and sprinkled with pumpkin pie spice, these pumpkin crumbl cookies are totally dairy-free too, but no one would care! This pumpkin season, bake a batch (or two) of these amazing cookies to enjoy!

What are Crumbl Cookies?

If you haven’t already heard of or tasted the trend that is Crumbl cookies, then you’re in for a treat! Basically, Crumbl Cookies is a cookie bakery franchise that make cookies with rotating weekly flavors.

Oftentimes, the cookies sold are topped with a frosting that is piped in a circular pattern, one that has become highly associated with the Crumbl brand.

The company often transforms cakes into cookie versions, and there are so many different flavors of cookies to try.

Gluten-Free Crumbl Cookies

The only problem is that the Crumbl bakery does not offer gluten-free options, which is why I wanted to share this copycat Crumble cookie that is completely free of gluten!

And in line with the fall season and pumpkin harvest, I’m making us a homemade version pumpkin crumbl cookies! These delicious cookies make a great dessert to satisfy your sweet tooth.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for these gluten-free pumpkin crumbl cookies recipe.

(For exact measurements and quantities, please scroll down to the recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Vegan Butter: I used vegan butter to keep this gluten-free crumbl cookies recipe dairy-free, but you can also use coconut oil instead. Alternatively, if you are not lactose-intolerant, feel free to use equal amounts of normal butter instead.
• Sugar: I used a mix of white sugar and brown sugar in this recipe, but you can use all white sugar or all brown sugar too. You may also use coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic-index and will not raise your blood sugar).
• Egg Yolk: The egg yolk helps to bind the ingredients together. Alternatively, if you are allergic to eggs or simply want to keep this recipe egg-free, you may use acquafaba or an egg-replacer instead.
• Pumpkin Puree: During pumpkin season, I prefer using my own homemade pumpkin puree, but feel free to used canned pumpkin puree instead (just make sure it’s pumpkin puree and NOT pumpkin pie filling).
• Vanilla Extract: I like using vanilla extract for extra flavor, but if you don’t enjoy the taste of vanilla, feel free to leave it out.
• Gluten-Free Flour: For best results, I recommend using a gluten-free measure for measure flour (which means the gluten-free flour can be used in exact quantities as normal wheat flour).
• Baking Powder: Since baking powder is the only leavening agent in this recipe, make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use gluten-free baking powder.
• Pumpkin Pie Spice: Adding pumpkin pie spice really brings out the fall flavors in this gluten-free pumpkin crumbl cookies. Alternatively, if you don’t have pumpkin pie spice, you can use ground cinnamon powder instead.
• Frosting: I used a dairy-free cream cheese frosting to keep this amazing cookie recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use normal cream cheese frosting instead, or cinnamon buttercream frosting if you like a stronger cinnamon flavor.

How to Make Gluten-Free Crumbl Cookies (Step by Step)

1. Preheat and Line

Preheat oven to 350F and line a large baking sheet with parchment paper.

2. Cream Vegan Butter, Salt and Sugar

In a large mixing bowl cream together the vegan butter, salt, brown sugar and granulated sugar.

3. Add Egg, Pumpkin and Vanilla

Add the egg yolk, pumpkin puree and vanilla and blend until smooth.

4. Mix in Dry Ingredients

Mix in the flour, pumpkin pie spice, cinnamon and baking powder and blend with a mixer Until a cookie dough is formed.

5. Scoop Balls of Cookie Dough

Use a spoon or large cookie scoop to create large balls of dough (you should get 6 large balls).

6. Place Dough Balls on Cookie Sheet and Flatten

Place dough balls in a single layer on parchment-lined cookie sheet and flatten slightly with your hands before putting in the oven.

7. Bake Until Golden

Bake dough for 13 minutes or until the edges are slightly browned.

8. Cool Cookies Completely

Let the cookie cool for 15 minutes at room temperature on a wire rack once they are out of the oven.

9. Pipe Frosting

While the cookies cool, fill a piping bag with dairy-free frosting and cut a hole (or use a 1A circular piping tip).

Make the signature Crumbl cookie look by piping a large swirl of frosting on top of each cookie, starting from the center of the cookie outwards.

10. Dust with Pumpkin Pie Spice

Lightly dust the top of the cookies with extra pumpkin pie spice (or cocoa powder if you prefer) and enjoy!

Other Cookie Recipes You’ll Love:

Pumpkin Recipes to Enjoy:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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