Okay, so, Crumbl Cookies, right? They’re EVERYWHERE. And seriously, who hasn’t been tempted by those giant, gooey cookies staring back at you? But let’s be real, sometimes you just wanna whip something up at home, you know? That’s where this Spiced Crumbl Carrot Cake Cookies copycat recipe comes in clutch.
I remember the first time I tried a carrot cake cookie. Wow! It was like a flavor explosion – the warm spices, the creamy frosting, the crunchy pecans… I was hooked! So, of course, I HAD to try making my own version. And trust me, this recipe? It’s a winner. It’s got that same amazing spiced flavor, that dreamy cream cheese frosting, and those perfectly toasted pecans. Plus, it’s super easy to follow, and the results are seriously impressive. Get ready for some seriously delicious homemade cookies!
Why You'll Love This Spiced Crumbl Carrot Cake Cookies Copycat Recipe
Okay, so why should you even bother making these at home? Well, let me tell you!
- Easy to make at home: Seriously, no fancy equipment needed! If I can do it, you can do it.
- Tastes just like the real thing: I’m not kidding! These taste *so* close to the Crumbl version, you won’t believe it.
- Perfect for special occasions: Birthdays, holidays, Tuesdays…any excuse is a good excuse for these cookies!
- Customizable sweetness: You can tweak the sugar to your liking. Not a huge sweet tooth? Just dial it back a bit!
- Impressive dessert: These look and taste like you spent hours in the kitchen. Shhh, I won’t tell if you don’t!
Ingredients for Your Spiced Crumbl Carrot Cake Cookies Copycat Recipe
Alright, let’s gather our goodies! Here’s what you’ll need to make these amazing Spiced Crumbl Carrot Cake Cookies copycat recipe. Don’t worry, it’s mostly stuff you probably already have! I’ve tried to be super specific, so you know exactly what to grab.
- 1 Cup Unsalted Sweet Cream Butter, softened
- 2/3 Cup Light Brown Sugar, packed
- 2/3 Cup Granulated Sugar
- 1 Cup Carrots, finely shredded
- 4 teaspoon Pure Vanilla Extract
- 2 large Egg Yolks
- 6 Tablespoon Heavy Whipping Cream
- 3 1/2 Cups All-purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Allspice
- 1/2 teaspoon Ground Ginger
- 1/4 teaspoon Ground Cloves
- 1/4 teaspoon Kosher Salt
- 8 ounces Cream Cheese, softened
- 1/2 Cup Unsalted Sweet Cream Butter, softened
- 1 teaspoon Pure Vanilla Extract
- 2 tablespoons Heavy Whipping Cream
- 2 Cups Powdered Sugar
- 1 Cup Pecans, chopped
Ingredient Notes for the Spiced Crumbl Carrot Cake Cookies Copycat Recipe
Okay, a few little notes on these ingredients! It’ll make all the difference, trust me!
- Carrots: Go for finely shredded! I use a box grater. Pre-shredded can be dry, and we want that moisture!
- Softened Butter: This is KEY! Seriously, don’t even try if your butter’s cold. It needs to be soft enough to easily cream with the sugar.
- Allspice: Don’t have allspice? No worries! A pinch of extra cinnamon and a tiny bit of nutmeg will do the trick.
- Pecans: I love pecans, but walnuts would also be yummy! And toasting them? Chefs kiss! It brings out so much flavor.
How to Make Spiced Crumbl Carrot Cake Cookies Copycat Recipe: Step-by-Step Instructions
Alright, time to get baking! Don’t be scared, I’ll walk you through it. Just follow these steps, and you’ll have those amazing Spiced Crumbl Carrot Cake Cookies copycat recipe in no time!
Preparing the Spiced Crumbl Carrot Cake Cookies Dough
First, let’s get that dough ready! This is where the magic happens.
- Preheat your oven to 350 degrees F. And line those cookie sheets with parchment paper or silicone mats. Trust me, it saves SO much cleanup!
- Grab your stand mixer (or a big bowl and some muscle!). Cream together the softened butter, brown sugar, and granulated sugar until it’s all smooth and creamy. It should look light and fluffy!
- Now, beat in those shredded carrots, vanilla extract, egg yolks, and heavy whipping cream. Mix it all up until it’s just combined. Don’t overmix!
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, ginger, cloves, and salt. This makes sure everything’s evenly distributed.
- Gradually add the dry ingredients to the wet ingredients, mixing until *just* combined. Again, don’t overmix! You want a nice, smooth dough, not tough cookies.
Baking Your Spiced Crumbl Carrot Cake Cookies
Time to bake! Almost there!
- Using a weight scale (yes, it helps!), measure out 2.5 ounces of cookie dough for each cookie. Place them onto your prepared cookie sheet.
- Gently press each cookie into a thick disk. They don’t need to be perfect!
- Bake for 12-14 minutes. Keep an eye on them! You want them to be lightly golden around the edges.
- Remove from the oven and let them cool *completely* on the baking sheet. This is important! They’ll firm up as they cool.
Frosting and Finishing Your Spiced Crumbl Carrot Cake Cookies Copycat Recipe
The best part! Frosting makes everything better, right?
- In your mixer, beat together the softened cream cheese, butter, powdered sugar, vanilla, and heavy whipping cream until it’s creamy and has stiff peaks. Yum!
- Scoop that frosting into a piping bag. If you don’t have one, a Ziploc bag with the corner snipped off works great too!
- Starting in the middle of each cookie, pipe a thick spiral of frosting until the whole cookie is covered.
- Sprinkle with those chopped pecans. And then… try not to eat them all at once! Let the frosting firm up a bit before serving. Enjoy!
Tips for the Best Spiced Crumbl Carrot Cake Cookies Copycat Recipe
Okay, so you’ve got the recipe, but wanna make *sure* these Spiced Crumbl Carrot Cake Cookies copycat recipe are absolutely perfect? Here are a few extra tips and tricks I’ve learned along the way!
- Room Temperature is Key: Seriously, softened butter and room temp cream cheese are your best friends! It makes everything mix so much easier and gives you a smoother batter and frosting.
- Don’t Overbake! I know it’s tempting to leave them in a little longer, but trust me, slightly underbaked is better than dry and crumbly.
- Chill Out (the Dough): If you’re having trouble handling the dough (it can be a bit sticky), pop it in the fridge for 30 minutes. It’ll make rolling and shaping so much easier.
- Piping Perfection: Using a piping bag (or a Ziploc!) gives you that perfect, even frosting swirl. But hey, even if it’s messy, it’ll still taste amazing!
- Toast Those Pecans! Okay, this is optional, but toasting the pecans for a few minutes in a dry pan really brings out their flavor. So good!
Spiced Crumbl Carrot Cake Cookies Copycat Recipe Variations
Want to switch things up a bit? I get it! Here are a few fun variations on this Spiced Crumbl Carrot Cake Cookies copycat recipe. Don’t be afraid to get creative!
- Raisins or Walnuts: Throw in a handful of raisins or chopped walnuts to the dough for extra texture and flavor.
- Spice It Up: Try adding a pinch of nutmeg or cardamom along with the cinnamon and allspice for a warmer, more complex flavor.
- Brown Butter Frosting: Ooh la la! Brown the butter before making the cream cheese frosting for a nutty, decadent twist.
- Caramel Drizzle: Drizzle some warm caramel sauce over the frosted cookies. Salty and sweet? Yes, please!
- Orange Zest: Add a teaspoon of orange zest to the cream cheese frosting for a bright, citrusy kick. So yummy!
Storing Your Spiced Crumbl Carrot Cake Cookies
Okay, so you made these amazing Spiced Crumbl Carrot Cake Cookies…and somehow you have leftovers?! Here’s how to keep ’em fresh! Unfrosted cookies can be stored in an airtight container at room temp for a few days. Frosted ones? Gotta keep ’em in the fridge! And you can totally freeze these, frosted or unfrosted, for longer storage. Just wrap ’em well!
Spiced Crumbl Carrot Cake Cookies Copycat Recipe Nutritional Information Disclaimer
Okay, a little disclaimer: nutritional info can vary, like, *a lot*, depending on the brands you use. So, just keep in mind that any numbers here are just an estimate!
Frequently Asked Questions About This Spiced Crumbl Carrot Cake Cookies Copycat Recipe
Got questions? I got answers! Here are a few things folks often ask about this Spiced Crumbl Carrot Cake Cookies copycat recipe. Don’t be shy – if you’ve got a burning question, just ask!
Can I make these Spiced Crumbl Carrot Cake Cookies ahead of time?
Absolutely! You can totally make the dough a day or two in advance. Just wrap it tightly in plastic wrap and keep it in the fridge. You can also bake the cookies ahead of time and store them in an airtight container at room temperature. Just wait to frost them until you’re ready to serve! That way, they’re super fresh.
Can I freeze the Spiced Crumbl Carrot Cake Cookies?
Yep! You can freeze these Spiced Crumbl Carrot Cake Cookies. If you’re freezing them unfrosted, just let them cool completely, then wrap them individually in plastic wrap and store them in a freezer-safe bag or container. If you’re freezing them frosted, pop them in the freezer for about an hour to let the frosting harden, then wrap them individually. This helps prevent the frosting from getting smushed! They’ll keep in the freezer for up to 2-3 months.
What if I don’t have allspice for my Spiced Crumbl Carrot Cake Cookies?
No allspice? No problem! Allspice is kind of a unique flavor, but you can get pretty close by using a mix of cinnamon, nutmeg, and cloves. I’d suggest using about 1/2 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and a tiny pinch (like, 1/8 teaspoon) of cloves. It won’t be *exactly* the same, but it’ll still give you that warm, spiced flavor we’re going for!
Rate This Spiced Crumbl Carrot Cake Cookies Copycat Recipe
Okay, you made ’em, you ate ’em…now tell me what you think! Leave a comment, rate this Spiced Crumbl Carrot Cake Cookies copycat recipe, and share it with your friends! I wanna know what you think!
Print
Fail-Proof Spiced Crumbl Carrot Cake Cookies Copycat Recipe
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Total Time: 1 hour
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Make these Spiced Crumbl Carrot Cake Cookies with cream cheese frosting and pecans.
Ingredients
- 1 Cup Unsalted Sweet Cream Butter, softened
- 2/3 Cup Light Brown Sugar
- 2/3 Cup Sugar
- 1 Cup Carrots, finely shredded
- 4 teaspoon Pure Vanilla Extract
- 2 large Egg Yolks
- 6 Tablespoon Heavy Whipping Cream
- 3 1/2 Cups All-purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Allspice
- 1/2 teaspoon Ground Ginger
- 1/4 teaspoon Ground Cloves
- 1/4 teaspoon Kosher Salt
- 8 ounces Cream Cheese, softened
- 1/2 Cup Unsalted Sweet Cream Butter, softened
- 1 teaspoon Pure Vanilla Extract
- 2 tablespoons Heavy Whipping Cream
- 2 Cups Powdered Sugar
- 1 Cup Pecans, chopped
Instructions
- Preheat oven to 350 degrees F and line two cookie sheets with parchment paper or silicone baking mats.
- Using a stand mixer, beat the butter, brown sugar, and sugar until smooth and creamy.
- Beat in the shredded carrots, vanilla extract, egg yolks and heavy whipping cream until combined.
- In a large bowl, whisk the flour, baking powder, baking soda, ground cinnamon, allspice, ground ginger, ground cloves, and kosher salt.
- Gradually beat in the dry ingredients into the wet ingredients until combined and smooth.
- Using a weight scale, measure out 2.5 ounces cookie dough and place onto the cookie sheet.
- Gently press the cookies into a thick disk.
- Bake for 12-14 minutes.
- Remove from oven and let cool completely.
- Using the mixer, beat the cream cheese, butter, powdered sugar, vanilla and heavy whipping cream until creamy with stiff peaks.
- Scoop the frosting into a piping bag.
- Starting in the middle of the cookie, pipe a thick rope of frosting in circles until covered.
- Sprinkle with chopped pecans.
- Allow the frosting to firm up before serving.
Notes
- Let the cookies cool completely before frosting.
- Allow the frosting to firm up before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
