Crumbl Caramel Pumpkin Cookies - if you've had the real thing, you already know exactly what we're working toward. That big, soft, slightly cakey pumpkin cookie with a swirl of caramel cream cheese frosting and a dusting of pumpkin spice to finish. These are that cookie, made at home, and they're close enough to the real thing that you might stop making the Crumbl run. One batch costs a fraction of what a box from the store runs, and you get 10 to 12 cookies.
The cookies bake up soft in the center with just-set edges - the pumpkin puree keeps them moist and gives them a slight density that's more satisfying than a standard drop cookie. They're large (use a big ice cream scoop to get the right size) and they spread more than you'd expect because of the pumpkin, so leave plenty of room on the baking sheet. Prep time is 20 minutes, bake time is 10-12 minutes. The caramel cream cheese frosting is piped in a spiral using a round tip, which is exactly how Crumbl does it. They keep in the fridge for a week and honestly taste excellent cold.
The caramel sauce is doing most of the heavy lifting in the frosting - use a good quality jarred caramel here, not ice cream topping. The flavor difference is noticeable. If you love Crumbl-style cookies, also check out these Crumbl Copycat Pink Velvet Cookies and these Crumbl Red Velvet Cookies for more bakery-style cookies to add to your fall baking lineup.
Baking These for a Fall Party? Big cookies deserve a big party to go with them. The Fall Games Bundle has 37 fall-themed printable games all in one instant download - print the night before and you're set for the whole event.
Ingredients
For the cookies
- Unsalted Butter
- Sugar
- Brown Sugar
- Egg
- Pumpkin Puree
- Vanilla
- Flour
- Salt
- Baking Powder
- Pumpkin Pie Spice
- Cinnamon
For the frosting
- Unsalted Butter
- Cream Cheese
- Caramel Sauce
- Vanilla
- Powdered Sugar
- Pumpkin Pie Spice, for dusting
See recipe card for quantities.
Instructions
How to Make Crumbl Copycat Caramel Pumpkin Cookies
Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
Step one: Cream together softened butter, sugar, and brown sugar until smooth. Add egg, pumpkin puree, and vanilla and mix well, scraping the sides often. Add flour, salt, baking powder, pumpkin pie spice, and cinnamon and mix thoroughly.
Step two: Using a large ice cream scoop, portion the dough onto parchment-lined baking sheets, leaving plenty of room between each cookie. Bake for 10-12 minutes until edges just begin to brown. Cool completely before frosting.
Step three: For the frosting, beat together softened butter and cream cheese until smooth. Add caramel sauce, vanilla, and powdered sugar. Mix on low until combined, then increase to medium and whip for about 2 minutes until smooth and fluffy.
Step four: Transfer frosting to a piping bag fitted with a large round tip. Pipe a spiral over each fully cooled cookie. Dust with pumpkin pie spice.
Hint: These cookies must be completely cooled before frosting - the caramel cream cheese frosting is soft and will melt and slide right off a warm cookie.
Recipe Tips for Success
- The large ice cream scoop is not optional - these are meant to be big, Crumbl-style cookies. A small scoop gives you thin cookies with wrong texture. • Leave at least 3 inches between dough balls on the sheet - these spread more than a standard cookie because of the pumpkin puree
- Use a good quality jarred caramel sauce, not ice cream topping. The flavor is the whole point of the frosting and a flat caramel gives you flat-tasting results.
- These taste excellent cold from the fridge - the frosting firms up slightly and the caramel flavor becomes more pronounced. No need to bring them to room temperature before serving.
Storage
Store in an airtight container in the fridge for up to one week. Cookies taste great cold - no need to bring to room temperature before serving. Do not use pumpkin pie filling in place of pumpkin puree. Cookies must be completely cooled before frosting - caramel cream cheese frosting will melt off a warm cookie.
Crumbl Copycat Caramel Pumpkin Cookies Course
Ingredients
For the cookies
- ½ c unsalted butter
- ⅔ c sugar
- ½ c brown sugar
- 1 egg
- ⅓ c pumpkin puree not pumpkin pie filling
- 1 t vanilla
- 1 & ¾ c flour
- 1 t baking powder
- 2 t pumpkin pie spice
- ½ t cinnamon
For the frosting
- ½ c unsalted butter softened
- 4 oz cream cheese softened
- ⅓ c caramel sauce
- 1 t vanilla
- 1 c powdered sugar
- pumpkin pie spice for dusting
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer, combine the softened butter, sugar, and brown sugar. Cream until smooth, scraping the sides often.
- Add the egg, pumpkin puree, and vanilla. Mix well, scraping the sides often.
- Add the flour, salt, baking powder, pumpkin pie spice, and cinnamon. Mix thoroughly, scraping down the sides often.
- Using a large ice cream scoop, portion the dough onto the parchment-lined baking sheets, leaving plenty of room between each cookie.
- Bake for 10-12 minutes or until the edges just begin to brown. Allow to cool completely before decorating.
- For the frosting - combine the softened butter and cream cheese in a stand mixer and cream until smooth.
- Add the caramel sauce, vanilla, and powdered sugar. Mix on low until combined. Scrape down the sides, then mix on medium for about 2 minutes until smooth and fluffy.
- Transfer the frosting to a piping bag fitted with a large round tip.
- Once cookies are completely cool, pipe a spiral of frosting over the top of each cookie.
- Dust with additional pumpkin pie spice to decorate.
Notes
Nutrition
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
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