Crumbl Copycat Caramel Pumpkin Cookies bring the sweet taste of fall right into your kitchen. These soft cookies topped with caramel cream cheese frosting remind me of afternoons when the oven stayed busy and family couldn’t wait to grab something sweet off the counter. They’re the kind of cookies that make everyone stop by the kitchen to see when they’ll be ready.
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I love baking these cookies on crisp days when the air feels cooler. They remind me of Southern kitchens where dessert often shows up before supper is even finished.
A Southern food classic
Pumpkin desserts always had a place on our table during the fall. My grandmother kept cans of pumpkin in her pantry year-round, and she never let a holiday pass without something pumpkin-spiced. These Crumbl Copycat Caramel Pumpkin Cookies bring that same memory back to life with every bite.
I still remember sneaking spoonfuls of pumpkin pie filling from the fridge as a child, though these cookies taste even better than that stolen treat. The soft pumpkin base pairs perfectly with a smooth swirl of caramel cream cheese frosting. The best part is that they look fancy without being complicated, which makes them perfect for sharing at potlucks or gatherings. Southern food always reminds me of sharing, and these cookies fit right in.
Ingredients
How to make Crumbl Copycat Caramel Pumpkin Cookies
You start these cookies by making a simple pumpkin dough. Cream the butter and sugars until smooth, then add pumpkin, egg, and vanilla. After that, stir in the dry ingredients until the dough comes together.
Scoop large portions of dough onto lined baking sheets and bake until the edges turn golden. Once they cool, you whip up a caramel cream cheese frosting and swirl it over the top before adding a light dusting of pumpkin pie spice.
Serving suggestions
These cookies shine when you serve them fresh with a drizzle of extra caramel on the plate. They go nicely with a cup of coffee or a tall glass of cold milk.
I like to serve them alongside a bowl of vanilla ice cream for an extra treat. If you’re planning a holiday dessert table, stack them high on a cake stand to make them the centerpiece.
Storage tips
Keep leftover cookies in an airtight container in the fridge for up to a week. If you want to keep them longer, place unfrosted cookies in a sealed freezer bag and freeze for up to a month.
Thaw them in the fridge and then add frosting before serving. To keep the frosting fresh, store any decorated cookies in a single layer or with parchment paper between them.
Southern farewell
Crumbl Copycat Caramel Pumpkin Cookies always remind me of Southern kitchens where dessert feels like the highlight of the day. These cookies mix simple ingredients with a little care, and the result is something worth sharing with people you love.
I hope you’ll take time to bake them and let your kitchen fill with the smell of pumpkin and caramel. There’s nothing quite like seeing friends and family light up when you set a plate of these cookies on the table.
Crumbl Copycat Caramel Pumpkin Cookies
Equipment
- Stand Mixer or Hand Mixer
- 2 Mixing bowls
- Measuring cups
- Measuring Spoons
- Rubber Spatula
- 2 Baking Sheets
- Parchment Paper
- Large ice cream scoop
- Piping Bag
- Round piping tip
Ingredients
For the Cookies
- ½ cup unsalted butter softened
- ⅔ cup sugar
- ⅓ cup brown sugar
- 1 egg
- ⅓ cup pumpkin puree not pumpkin pie filling
- 1 teaspoon vanilla
- 1 ¾ cups flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
For the Frosting
- ½ cup unsalted butter softened
- 4 ounces cream cheese softened
- ⅓ cup caramel sauce
- 1 teaspoon vanilla
- 1 cup powdered sugar
- Pumpkin pie spice to decorate
Instructions
- Set your oven to 350 degrees and line two baking sheets with parchment paper.
- In a stand mixer, beat softened butter, sugar, and brown sugar until smooth and fluffy. Scrape the sides often.
- Mix in the egg, pumpkin puree, and vanilla. Stir until everything blends well.
- Add flour, salt, baking powder, pumpkin pie spice, and cinnamon. Mix until the dough forms.
- Use a large ice cream scoop to portion the dough. Place scoops on the baking sheet, leaving space between each.
- Bake cookies for 10-12 minutes or until the edges start turning golden. Remove and let them cool completely.
- Beat softened butter and cream cheese in a stand mixer until smooth. Add caramel sauce, vanilla, and powdered sugar. Mix on low until blended, then whip on medium until fluffy.
- Transfer frosting to a piping bag with a large round tip. Pipe a spiral of frosting over each cooled cookie.
- Finish by sprinkling pumpkin pie spice lightly over the frosting. Serve and enjoy.
