Crumbl Cookies is one of the most popular cookie making businesses located all over the United States. They are known for their giant size and great taste, but that comes with a downside. They are between 4-6 dollars per cookie. That’s why you can make them at home, a cheaper version of Crumble. These Pumpkin Chocolate Chip Crumbl Cookie Copycats are to die for with a soft and moist texture and the taste of fall. These are perfect in the fall weather and are one of my favorite treats to make.

This recipe is by: Karli Bitner, and you can find her website with Cooking with Karli.

Ingredients:

• ¾ cups of canola oil
• 1 ¾ cups of sugar
• 1 ½ tsp of vanilla extract
• 1 ½ cups of pumpkin puree
• 2 eggs
• 2 ¾ cups of all purpose flour
• 3 tsp of baking powder
• 1 tsp of baking soda
• 1 ½ tsp of salt
• 3 tsp of ground cinnamon
• 2 cups of milk chocolate chips

Instructions:

1. Preheat the oven to 375.
2. In a large bowl mix together until smooth, oil, sugar, vanilla, pumpkin and eggs.
3. Add the flour, baking soda and powder, salt and cinnamon to the mixture.
4. Mix them together until combined, note that the mix will be more of a batter than a dough.
5. Fold in the chocolate chips.
6. Prepare a baking sheet with parchment paper or a silicon baking mat, and spoon out a little less than ½ cup of batter onto it.
7. Bake for 15-17 minutes. The cookies will spread quite a bit, turn a nice golden color and will bounce back when tapped in the center of the cookie when they are ready to come out of the oven.
8. Allow the cookies to cool in the pan for 15-17 minutes before transferring.
9. ENJOY!!!!

By Maryrose Mahoney ‘29, Staff Writer

29mrmahoney@montroseschool.org