Copycat Crumbl Caramel Pumpkin Cookies Recipe
Add Preferred SourceBaking these Copycat Crumbl Caramel Pumpkin Cookies at home is not just about getting that delicious bakery-quality taste—it’s also a great way to save money. Instead of spending on expensive bakery treats, you can make a whole batch at a fraction of the cost using ingredients you likely already have in your pantry.
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I love the surprised look on my family’s faces when they realize that I didn’t buy these cookies from a bakery. When they hear how much they cost to make, they all want the recipe! These are perfect for the holidays, gifting, and potlucks. They are customizable and are real crowd-pleasers.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Copycat Crumbl Caramel Pumpkin Cookies with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Follow my simple instructions below to see for yourself just how easy it is to make these cookies.
Preheat the Oven and Prepare the Baking Sheet
Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
Prepare the Pumpkin Cookie Dough
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar.
Use an electric mixer to beat the mixture until it becomes creamy and fluffy, which should take approximately five minutes.
Then, add in the egg yolk, pumpkin puree, and vanilla extract. Mix again until everything is fully combined.
Mix Dry and Wet Ingredients
Sift together the flour, pumpkin spice, baking powder, and salt in a separate bowl. Gradually add this mixture to the wet ingredients, mixing until everything is just combined. Be careful not to overmix, as this can affect the cookie texture.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Form and Bake the Cookies
Scoop the dough into 2-tablespoon-sized balls, placing them on a lined baking sheet. Flatten each ball slightly with your hands.
Bake at 350°F (180°C) for 10 minutes. Allow the cookies to cool completely on a wire rack before frosting.
Make the Caramel Cream Cheese Frosting
In a bowl, mix softened cream cheese, butter, and caramel sauce until smooth. Slowly add powdered sugar and continue mixing until the frosting is creamy and thick. Transfer the frosting to a piping bag with a large round tip.
Frost and Serve
Once the cookies have cooled, pipe a thick swirl of caramel cream cheese frosting on top of each cookie. Lightly sprinkle cinnamon powder over the frosting for a finished touch.
Enjoy your delicious Copycat Crumbl Caramel Pumpkin Cookies!
Recipe Notes and Expert Tips
Here are some useful tips to make sure your cookies are perfect each time.
- Creamy Butter Mixture: Make sure your butter is softened before mixing it with the sugars. This helps create a smooth and fluffy cookie base.
- Pumpkin Spice Balance: Adjust the pumpkin spice to suit your taste. If you prefer a stronger spice kick, you can add a bit more.
- Even Baking: Space out your cookies evenly on the baking sheet to ensure they bake uniformly and don’t spread into each other.
- Cooling Time: Let the cookies cool completely before frosting. If they’re too warm, the frosting will melt.
- Frosting Thickness: For a thick, bakery-style swirl, don’t skimp on the frosting. Pipe generously!
- Cinnamon Finishing Touch: A dash of cinnamon powder adds extra warmth and depth to the cookies, enhancing the caramel flavors.
- Caramel Sauce: Use high-quality caramel sauce for a richer frosting. Homemade or store-bought both work well.
How to Store Leftover Copycat Crumbl Caramel Pumpkin Cookies
You can store these cookies in an airtight container at room temperature for up to three days. For longer storage, refrigerate them for up to five days.
Freezing the cookies is not recommended due to the cream cheese frosting, which may not hold up well after thawing. So, if you are going to freeze, do so without the frosting for up to 3 months.
More Easy Cookie Recipes for You to Try at Home
If you are like me and can’t have too many cookies, then give these recipes a try.
- Buttery Shortbread Cookies
- Lemon Glazed Cookies
- Christmas Tree Sugar Cookies
- Apple Spiced Cookies
- Lemon and Blueberry Muffin Cookies
Ingredients
For the Pumpkin cookie:
- ½ cup unsalted butter softened
- ¼ cup brown sugar
- ½ cup granulated sugar
- 1 egg yolk
- ¼ cup pumpkin puree
- 1 tablespoon vanilla extract
- 1 ⅔ cups flour
- 1 tablespoon pumpkin spice
- 1 teaspoon baking powder
- ¼ teaspoon salt
Caramel cream cheese frosting:
- ½ cup cream cheese softened
- 4 tablespoons butter softened
- 4 tablespoons caramel sauce
- ¾ cup powdered sugar
Instructions
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper to prevent sticking.
- In a large bowl, combine softened butter, granulated sugar, and brown sugar. Use an electric mixer to beat until the mixture becomes fluffy and creamy, which takes about 5 minutes. Add the egg yolk, pumpkin puree, and vanilla extract, then mix again until everything is well combined.½ cup unsalted butter, ½ cup granulated sugar, ¼ cup brown sugar, 1 egg yolk, ¼ cup pumpkin puree, 1 tablespoon vanilla extract
- In a separate bowl, sift together the flour, pumpkin spice, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing to maintain a soft cookie texture.1 ⅔ cups flour, 1 tablespoon pumpkin spice, 1 teaspoon baking powder, ¼ teaspoon salt
- Scoop 2-tablespoon-sized balls of dough onto the prepared baking sheet. Gently flatten each ball with your hands. Bake in the preheated oven for 10 minutes. Let the cookies cool completely on a wire rack before frosting.
- To prepare the frosting, beat the softened cream cheese, butter, and caramel sauce together in a bowl until smooth. Gradually add the powdered sugar, mixing until the frosting is thick and creamy. Transfer the frosting to a piping bag.½ cup cream cheese, 4 tablespoons butter, 4 tablespoons caramel sauce, ¾ cup powdered sugar
- Once the cookies are completely cool, pipe a thick swirl of frosting onto each one. Lightly sprinkle with cinnamon powder to finish.
Notes
- Creamy Butter Mixture: Make sure your butter is softened before mixing it with the sugars. This helps create a smooth and fluffy cookie base.
- Pumpkin Spice Balance: Adjust the pumpkin spice to suit your taste. If you prefer a stronger spice kick, you can add a bit more.
- Even Baking: Space out your cookies evenly on the baking sheet to ensure they bake uniformly and don’t spread into each other.
- Cooling Time: Let the cookies cool completely before frosting. If they’re too warm, the frosting will melt.
- Frosting Thickness: For a thick, bakery-style swirl, don’t skimp on the frosting. Pipe generously!
- Cinnamon Finishing Touch: A dash of cinnamon powder adds extra warmth and depth to the cookies, enhancing the caramel flavors.
- Caramel Sauce: Use high-quality caramel sauce for a richer frosting. Homemade or store-bought both work well.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
