Crumbl Copycat Caramel Pumpkin Cookies Course
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.
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
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.
Nutrition
Calories: 376kcalCarbohydrates: 49gProtein: 3gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 64mgSodium: 98mgPotassium: 76mgFiber: 1gSugar: 34gVitamin A: 1685IUVitamin C: 0.4mgCalcium: 54mgIron: 1mg
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.