Air Fryer Crumbl Caramel Pumpkin Cookies
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Air Fryer Crumbl Caramel Pumpkin Cookies are soft, pillowy, and loaded with cozy fall flavor, making them my favorite pumpkin cookie recipe. The pumpkin puree keeps them moist and tender, while the caramel cream cheese frosting adds a sweet, tangy swirl that makes them absolutely irresistible!
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I make these every year for Thanksgiving dessert tables and Friendsgiving potlucks, and they always disappear first. They’re perfect for fall bake sales and cookie swaps. Store them in the fridge for up to 3 days or freeze the unfrosted cookies for up to 2 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer 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.
If you follow my simple instructions, you’ll see how easy it is to bake these crumbl cookies, even without the oven or a baking sheet.
Make the Pumpkin Cookie Dough
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar with an electric mixer for about 5 minutes, until pale and fluffy. This helps the cookies rise slightly and stay soft rather than dense.
Add the egg yolk, pumpkin puree, and vanilla extract, then beat again until the mixture is completely smooth and creamy so the cookies turn out soft, tender, and evenly baked.
Combine the Dry Ingredients
Sift together the flour, pumpkin spice, baking powder, and salt right into the wet mixture, then mix just until the dough comes together and looks evenly blended without any streaks of flour.
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This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
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∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Walking Taco Casserole
∙ Chocolate Cake Cookies
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This is the step that makes the cookies rise uniformly and stay soft throughout. Overmixing can make the cookies tough, so be careful not to overwork the dough.
Shape the Cookie Dough
Use a cookie scoop to portion two tablespoons of dough per cookie onto the air fryer basket lined with parchment paper or this silicone air fryer liner. The scoop naturally creates a rounded top for even baking, so no rolling needed.
Gently flatten the tops of each cookie dough ball with your palm or the bottom of a glass to help them bake evenly.
Air Fry the Cookies
Preheat the air fryer to 350°F (180°C). Keep the cookies in a single layer with space between them, so they have room to spread. Air fry for 6 minutes, until set and lightly golden.
Carefully remove them and let them cool completely on a wire rack before adding any frosting to allow proper air circulation, prevent steam, and keep the bottoms crisp.
Make the Frosting
In a bowl, beat the softened cream cheese, butter, caramel sauce, and powdered sugar until they look smooth and glossy, which gives the frosting that rich, velvety texture.
Transfer the frosting into a piping bag and swirl it generously over each cooled cookie. Using a piping bag set like this one helps create that bakery-style swirl and keeps the presentation neat.
Finish and Serve
For an extra bakery-style finishing touch, sprinkle a light dusting of cinnamon on top to enhance the warm pumpkin pie spice flavor and add a little aromatic depth with every bite. Serve and enjoy!
I love setting them out on my tiered porcelain tray stand whenever I’m hosting, because it looks fancy on any spread and makes them much more inviting.
If you’re bringing these cookies to a party or potluck, pack them in a single layer in a hard-sided container to keep them from getting crushed, or with parchment between layers if you need to stack them.
Keep them cool during transport; an insulated food carrier works perfectly for longer trips, keeping the frosting from melting, especially on hot days.
Equipment
- Cookie scoop or ice cream scoop with trigger release
- Piping bag set for frosting
Ingredients
For the Pumpkin Cookies:
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 egg yolk
- ¼ cup pumpkin puree
- 1 tablespoon vanilla extract
- 1 ⅔ cups all-purpose flour
- 1 tablespoon pumpkin spice
- 1 teaspoon baking powder
- ¼ teaspoon salt
For the Caramel Cream Cheese Frosting:
- ½ cup cream cheese softened
- 4 tablespoons butter softened
- 4 tablespoons caramel sauce
- ¾ cup powdered sugar
Instructions
- Line the air fryer basket with parchment paper.
- In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Beat with an electric mixer on medium speed for about 5 minutes, or until light and fluffy. Mix in the egg yolk, pumpkin puree, and vanilla extract until fully 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 into the wet mixture, mixing until a soft dough forms.1 ⅔ cups all-purpose flour, 1 tablespoon pumpkin spice, 1 teaspoon baking powder, ¼ teaspoon salt
- Scoop about 2 tablespoons of dough for each cookie, roll into balls, and gently flatten them with your hands. Arrange them in the prepared air fryer basket, leaving some space between each cookie.
- Air fry at 350°F (180°C) for about 6 minutes, or until the edges are set and the tops look slightly golden. Allow the cookies to cool completely before frosting.
- In a medium bowl, beat together the cream cheese, butter, caramel sauce, and powdered sugar with an electric mixer until smooth and creamy.½ cup cream cheese, 4 tablespoons butter, 4 tablespoons caramel sauce, ¾ cup powdered sugar
- Transfer the frosting to a piping bag and pipe a thick swirl on top of each cooled cookie. Lightly sprinkle cinnamon powder over the top for extra flavor.
Notes
- Soften the butter: Let your butter reach room temperature before mixing. It makes the dough smooth and helps create that fluffy, light texture.
- Use real pumpkin puree, not pumpkin pie filling: The puree is unsweetened and gives you better control over the sweetness and spice level in your cookies.
- Air fry in batches: Give the cookies enough space to bake evenly. Crowding them can make them stick together, causing uneven edges and underbaked centers.
- Cool completely before frosting: Patience is the key here. Frosting warm cookies will cause the topping to melt and slide off.
- Boost the caramel flavor: If you want even more caramel taste in your frosting, add a few drops of caramel flavoring or caramel extract along with the caramel sauce for an extra punch of flavor.
- Chill before packing or stacking: A short chill in the fridge helps set the frosting if you plan to transport or keep them. Frosted cookies store well for up to 3 days, while unfrosted ones can be frozen for up to 2 months.
Nutrition
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Walking Taco Casserole
∙ Chocolate Cake Cookies
...and much more!
How to Store Leftovers
Store your cookies in an airtight container in the refrigerator for up to 3 days. They taste best when you let them sit at room temperature for about 10–15 minutes before eating so the frosting softens again.
If you want to make them ahead, you can freeze the unfrosted cookies for up to 2 months in a freezer-safe container or bag. When ready to serve, thaw them completely and add fresh frosting.
What to Serve With Air Fryer Crumbl Caramel Pumpkin Cookies
These cookies pair beautifully with hot coffee, spiced chai lattes, or warm apple cider for a cozy fall treat. The warm spices complement the drinks perfectly without competing for attention. For an extra indulgent dessert, serve them slightly warm with vanilla ice cream or a drizzle of extra caramel sauce.
More Easy Dessert Recipe for You to Try at Home
I’ve got a delicious air fryer dessert that’s super easy to make.
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.
