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Pumpkin cookies with creamy frosting and cinnamon are on a white plate and wooden tray. A bowl of caramel sauce and cinnamon sticks are nearby. Cozy autumn vibe.

Crumbl Copycat Caramel Pumpkin Cookies

Mandy Applegate
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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Prep Time 20 minutes
Bake Time 12 minutes
Total Time 32 minutes
Course Dessert
Cuisine American
Servings 12 Servings
Calories 366 kcal

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.

Nutrition

Serving: 1ServingCalories: 366kcalCarbohydrates: 45gProtein: 3gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 64mgSodium: 192mgPotassium: 64mgFiber: 1gSugar: 30gVitamin A: 1685IUVitamin C: 0.4mgCalcium: 46mgIron: 1mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword Caramel pumpkin treats, Crumbl caramel pumpkin cookies, Crumbl copycat caramel pumpkin cookies
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