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Close-up of frosted pumpkin cookies with cream cheese caramel frosting and spice.

Copycat Crumbl Caramel Pumpkin Cookies

Chef Jenn
Copycat Crumbl Caramel Pumpkin Cookies are bakery-style soft pumpkin cookies swirled with caramel cream cheese frosting, bringing all the cozy fall flavors home.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Cookies, Dessert
Cuisine American
Servings 12 cookies
Calories 365 kcal

Equipment

Ingredients
  

For the cookies:

  • ½ cup unsalted butter softened
  • ⅔ cup white sugar
  • ⅓ cup brown sugar
  • 1 egg large
  • ⅓ cup pumpkin puree
  • 1 teaspoon vanilla
  • 1 ¾ cups flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon

For the frosting:

  • ½ cup salted butter softened
  • 4 ounces cream cheese softened
  • ⅓ cup caramel sauce
  • 1 teaspoon vanilla
  • 1 cup powdered sugar
  • Pumpkin pie spice for decorating

Instructions
 

  • Preheat the oven to 350°F and line two baking sheets with parchment paper.
  • Cream the butter, sugar, and brown sugar in a stand mixer until smooth.
  • Beat in the egg, pumpkin puree, and vanilla until the mixture looks fluffy and smells amazing.
  • Add the flour, salt, baking powder, pumpkin pie spice, and cinnamon. Mix until just combined. Don’t overmix or your cookies won’t stay soft.
  • Scoop big, bakery-style mounds of dough with an ice cream scoop and drop them on your sheets, leaving space for spreading. About ¼ cup or a bit less.
  • Bake for 10–12 minutes, until the edges are just turning golden brown. These cookies should be soft, not crispy.
  • Cool completely on a wire rack.
  • Beat the butter and cream cheese together until silky smooth then add the caramel sauce, vanilla, and powdered sugar. Mix on low until combined, then on medium for a couple of minutes until fluffy enough to spoon straight from the bowl.
  • Pipe the frosting in a spiral over each cooled cookie with a piping bag and large round tip.
  • Dust lightly with pumpkin pie spice for that bakery-finished look.

Notes

Chef Jenn’s Tips

  • Use an ice cream scoop for cookies that look like they came straight from Crumbl’s lineup.
  • If your dough feels sticky, chill it for 20 minutes so the cookies don’t spread too much.
  • Warm your caramel sauce just a touch before adding to the frosting, it blends in like a dream.
  • Don’t have a piping bag? Snip the corner off a zip-top bag. Works like a charm.
  • These cookies are big, so don’t crowd the sheet pan. Give them room to breathe.

Nutrition

Calories: 365kcalCarbohydrates: 46gProtein: 3gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 64mgSodium: 253mgPotassium: 72mgFiber: 1gSugar: 31gVitamin A: 1685IUVitamin C: 0.4mgCalcium: 51mgIron: 1mg
Keyword Copycat Crumbl Caramel Pumpkin Cookies, crumbl cookies, pumpkin cookies
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