Caramel Pumpkin Cookies: Crumbl Copycat

These caramel pumpkin cookies are soft, pillowy, and full of warm spice: everything you want in pumpkin desserts and cozy fall treats. The pumpkin keeps them extra tender, and the texture is more cake-like than chewy, which makes them the perfect base for a generous swirl of frosting.

If you’ve had the seasonal pumpkin cookies from Crumbl, these will feel familiar. They’re an easy Crumbl cookie copycat recipe you can bake at home, and one of those pumpkin recipes you’ll want to make again and again. Since they’re not overly heavy, no one will judge if you grab more than one.

What makes this recipe really stand out is the caramel cream cheese frosting. It’s rich without being too sweet and pipes on smoothly so the cookies look bakery-perfect with very little effort. The tangy cream cheese paired with caramel is the kind of flavor combo that takes simple cookie recipes to the next level.

Let’s make some pumpkin caramel cookies!

Ingredients

Cookie Ingredients

• 1/2 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1/3 cup brown sugar
• 1 egg
• 1/3 cup pumpkin puree
• 1 teaspoon vanilla
• 1¾ cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon cinnamon

Frosting Ingredients

• 1/2 cup unsalted butter, softened
• 4 oz cream cheese, softened
• 1/3 cup caramel sauce
• 1 teaspoon vanilla
• 1 cup powdered sugar
• Extra pumpkin pie spice for dusting

How to Make Pumpkin Cookies:

1. Heat oven to 350°F and line baking sheets with parchment paper.

2. Cream softened butter with both sugars in stand mixer until smooth, scraping bowl sides frequently.

3. Add egg, pumpkin puree, and vanilla. Mix well, scraping sides as needed.

4. Add flour, salt, baking powder, pumpkin pie spice, and cinnamon. Mix thoroughly until combined, scraping bowl sides often.

5. Use large ice cream scoop to portion dough onto prepared baking sheets, leaving plenty of space between cookies.

6. Bake 10-12 minutes until edges just begin to brown. Cool completely before frosting.

7. For frosting, beat softened butter and cream cheese until smooth. Add caramel sauce, vanilla, and powdered sugar. Mix on low until combined, then beat on medium 2 minutes until fluffy.

8. Transfer frosting to piping bag with large round tip. Pipe spirals on cooled cookies and dust with pumpkin pie spice.

Makes 10-12 cookies. Store covered in refrigerator up to 1 week.

Read More:

• 7 Pumpkin Desserts Perfect for Fall
• 23 Cozy Fall Treats