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Gluten-Free 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 holiday season, bake a batch (or two) of these amazing cookies to enjoy!

Gluten-free pumpkin crumbl cookies on a towel.

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It’s Pumpkin Season!

I don’t know about you, but each time fall rolls around, and pumpkins start appearing everywhere (at the grocery store, at the farmers’ markets, and on the front porch of practically every house), I get all tingly inside.

Pumpkin season is a glorious time, because we get to indulge in everything pumpkin along with everyone else. From savory pumpkin recipes to sweet treats made with pumpkin puree, it’s the time of year that pumpkin steals the limelight from literally every other food.

Top down view of gluten-free crumbl cookies on linen towel.

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.

cornbread in a cast iron skillet
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Does Crumbl Have Gluten-Free Cookies?

Unfortunately, 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 of crumbl cookies in pumpkin flavor! These delicious cookies make a great dessert to satisfy your sweet tooth.

Why This Recipe Works:

  • Simple Ingredients: The main ingredients required for these easy copycat gluten-free crumbl cookies are easily accessible at the grocery store (nothing fancy required)!
  • Easy to Make: While these pumpkin crumbl cookies may look like elaborate gourmet cookies, they’re actually simple to create! Making the cookie dough and shaping it into balls is a cinch, and then using storebought (or homemade) frosting, you can pipe the frosting in a jiffy!
  • Totally Gluten-Free and Dairy-Free: The good news is that these copycat crumbl cookies are 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten intolerances can enjoy these copycat Crumbl cookies without worries!
Holding up a half-eaten gluten-free crumbl cookie.

Ingredients You’ll Need:

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

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

Ingredients required for making gluten-free crumbl cookie recipe.

Make Your Own Pumpkin Puree

While you can easily buy canned pumpkin puree at the store, I honestly prefer to make my own fresh pumpkin puree during the fall when pumpkins abound.

It’s really simple to make, is way cheaper, and a large pumpkin can yield various jars of puree!

Here’s how to make homemade pumpkin puree (trust me, you’ll want to make your own from now on)!

Hand holding a jar of homemade pumpkin puree.

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 Blend: 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, and helps to cookie dough to rise, so 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 spice really brings out the fall flavors in this gluten-free pumpkin crumbl cookies. Alternatively, if you don’t have it, you can use ground cinnamon powder instead.
  • Frosting: I used a dairy-free cream cheese frosting to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use normal cream cheese frosting instead.

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.

A glass bowl with sugar and butter.

3. Add Egg, Pumpkin and Vanilla

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

Cookie dough in large glass bowl.

4. Mix in Dry Ingredients

Mix in the flour, pumpkin pie spice, cinnamon and baking powder and blend with a stand mixer or mix by hand until a cookie dough is formed (the dough will have a soft, sticky texture).

Flour and pumpkin pie spice over cookie dough in bowl.

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).

A glass bowl with gluten-free cookie dough and a cookie scoop.

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.

Copycat crumbl cookie dough balls on parchment-lined baking sheet.

7. Bake Until Golden

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

Freshly baked gluten-free pumpkin cookies with a piping bag filled with frosting.

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.

Pumpkin cookies topped with frosting.

10. Dust with Pumpkin Spice

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

Gluten-free crumbl cookies sprinkled with pumpkin pie spice on a white sheet.

Dish by Dish Tips/Tricks:

  • No Pumpkin Puree? If you want to make these cookies but don’t have pumpkin puree on hand, simply substitute the pumpkin puree with equal amounts of butternut squash or sweet potato puree!
  • Use Any Cookie: You can also use your favorite cookie (such as our gluten-free sugar cookies, flourless peanut butter cookies or gluten-free chocolate cookies) as the base and then pipe the frosting on top if you prefer!
  • Piping the Frosting: For best results, I recommend using a 1A circular piping tip, but if you don’t have one, simply transfer the frosting to a piping bag and cut off the corner before piping.

Recipe FAQs:

How to Store Crumbl Cookies?

Storing: To store, place the gluten-free crumbl cookies in a single layer in a large airtight container and store in the refrigerator for up to 3 days.

Up close shot of a gluten-free pumpkin crumbl cookie.

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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Gluten-Free Crumbl Cookies (Dairy-Free)


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Felicia Lim
  • Total Time: 28 minutes
  • Yield: 6 cookies 1x
  • Diet: Gluten Free

Description

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 holiday season, bake a batch (or two) of these amazing cookies to enjoy!


Ingredients

Units Scale

For the Gluten-Free Pumpkin Cookies:

For the Frosting:


Instructions

  1. Preheat and Line: Preheat oven to 350F and line a large baking sheet with parchment paper.
  2. Cream Butter, Salt and Sugar: In a large mixing bowl cream together the 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 Dough: Use a spoon or a large cookie scoop to create large balls of dough (you should get 6 large balls).
  6. Flatten Dough Balls and Bake: Flatten slightly with your hands before putting in the oven to bake for 13 minutes or until the edges are slightly browned.
  7. Cool Cookies Completely: Let the cookie cool for 15 minutes once out of the oven.
  8. Pipe Frosting: While those 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 icing starting from the center of the cookie outwards.
  9. Dust with Pumpkin Pie Spice: Lightly dust the top of the cookies with extra pumpkin pie spice and enjoy!

Notes

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, and helps to cookie dough to rise, so 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 recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use normal cream cheese frosting instead.

Storing: To store, place these copycat gluten-free Crumbl cookies in a single layer in a large airtight container and store in the refrigerator for up to 3 days.

  • Prep Time: 15 mins
  • Cook Time: 13 mins
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

4 Comments

  1. Hi Felicia,
    It is a great idea to make these crumbl cookies with many different cookie bases and different colour frosting to give varieties especially for little children’s birthday parties!
    Thanks again for sharing your ideas with us!

    Have a blessed weekend !
    Mum






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