Crumbl Caramel-Pumpkin Cookies
Crumbl Caramel-Pumpkin Cookies are soft bakery-style pumpkin cookies topped with caramel cream cheese frosting and spice, giving you cozy fall flavor in every bite.
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 your oven to 350°F and line two baking sheets with parchment paper.
- Cream together the butter, sugar, and brown sugar in the bowl of a stand mixer until smooth and light. Scrape the sides as needed so everything blends evenly.
- Beat in the egg, pumpkin puree, and vanilla. Keep mixing until the batter looks fluffy and fully combined.
- Add the flour, salt, baking powder, pumpkin pie spice, and cinnamon. Stir until just blended. Don’t overmix.
- Scoop the dough using a cookie scoop and place them on the prepared baking sheets, leaving enough space for them to spread.
- Bake the cookies for 10–12 minutes, until the edges are just starting to turn golden brown. They should be set in the middle but still soft. Rotate the pans halfway through for even baking.
- Cool the cookies completely on a wire rack. Hold off on frosting until they’re fully cooled or the frosting will melt.
- Beat the softened butter and cream cheese together in a stand mixer until smooth and creamy.
- Add the caramel sauce, vanilla, and powdered sugar. Start mixing slowly, then increase to medium speed until the frosting is fluffy and spreadable.
- Pipe the frosting onto each cooled cookie in a spiral pattern using a piping bag with a large round tip.
- Dust the tops lightly with pumpkin pie spice for that bakery-style finish.
Notes
Chef Jenn’s Tips
- A large cookie scoop makes the cookies look bakery-sized and uniform.
- If the dough is sticky, a quick 20-minute chill helps them bake evenly.
- Warm the caramel slightly before mixing it into frosting so it blends smoothly.
- No piping bag? A zip-top bag with the corner snipped does the trick.
- Don’t crowd the baking sheet, these cookies need space to spread properly.
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
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.
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