Air Fryer Crumbl Caramel Pumpkin Cookies

I love making these Air Fryer Crumbl Caramel Pumpkin Cookies, as they're incredibly soft, perfectly spiced, and ready in less than 30 minutes. The pumpkin puree keeps them incredibly moist, and the caramel cream cheese frosting adds just the right amount of sweetness without being too heavy. Store leftovers in an airtight container for up to 3 days or freeze unfrosted cookies for up to 2 months, and add the frosting fresh for the best result.

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Prep Time: 15

Cook Time: 6

Total Time: 21

Course: cookies, Dessert

Cuisine: American

Keyword: Air Fryer Crumbl Caramel Pumpkin Cookies

Servings:

Calories: 363kcal

Author: Mandy Applegate

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

US Customary - Metric

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

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