Copycat Crumbl Caramel Pumpkin Cookies Recipe
Add Preferred SourceThis Copycat Crumbl Caramel Pumpkin Cookies recipe brings the taste of your favorite bakery straight to your kitchen. If you’ve ever splurged on Crumbl’s giant, soft cookies, you know they can add up fast, especially if you’re buying for a crowd. Making them at home isn’t just about recreating that warm, cozy, bakery-fresh flavor—it’s about doing it without the hefty price tag.
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I love this recipe because it’s quick, easy, and perfect for when you want a special treat without spending hours in the kitchen. With only a short baking time, you’ll have warm, soft cookies ready in 25 minutes. It’s my go-to when I need a last-minute dessert for a fall potluck or even just a cozy weekend baking project.
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, and you’ll have soft, perfectly spiced cookies topped with rich frosting in no time!
Preheat the Oven
First, preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper or silicone baking sheet. This makes sure your cookies won’t stick and bake evenly.
Mix the Cookie Dough
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture turns light and fluffy—about 5 minutes. This step is crucial for getting that classic cookie texture.
Then, add the egg yolk, pumpkin puree, and vanilla extract. Mix well until everything is fully combined and smooth.
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.
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∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
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Combine the Dry Ingredients
In another bowl, sift together the flour, pumpkin spice, baking powder, and salt. This makes sure everything is evenly mixed and prevents clumps.
Gradually add the dry ingredients to the wet mixture, stirring gently just until you don’t see any more flour. Be careful not to overmix—you want the cookies to stay soft and tender.
Shape and Bake the Cookies
Usig a cookie scoop or spoon, scoop out about 2 tablespoons of dough for each cookie and place them on your lined baking sheet.
Gently press down each dough ball with your hands to flatten them slightly—they’ll spread a bit while baking.
Pop them in the preheated oven and bake for 10 minutes. The cookies might look slightly underdone when you pull them out, but they’ll set up as they cool. Let them cool completely on a wire rack before frosting.
Prepare the Caramel Cream Cheese Frosting
While the cookies cool, get started on the frosting. In a medium bowl, beat the softened cream cheese, butter, and caramel sauce together until it’s smooth and creamy.
Slowly add the powdered sugar, mixing until the frosting is thick and luscious. Transfer the frosting to a piping bag for easy application.
Frost the Cooled Cookies
Once the cookies are completely cool, pipe a generous swirl of frosting on each one. Go for that thick, bakery-style swirl!
For a finishing touch, dust the tops with a light sprinkle of cinnamon powder to enhance the fall flavors.
Enjoy your awesome Copycat Crumbl Caramel Pumpkin 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 your oven to 350°F (180°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric mixer until light and fluffy, about 5 minutes. Add the egg yolk, pumpkin puree, and vanilla extract, and continue mixing until well combined and smooth.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. Slowly incorporate the dry mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this will keep the cookies soft.1 ⅔ cups flour, 1 tablespoon pumpkin spice, 1 teaspoon baking powder, ¼ teaspoon salt
- Using a spoon or cookie scoop, measure out about 2 tablespoons of dough for each cookie and place them on the prepared baking sheet. Flatten each dough ball slightly with your hand.
- Bake for 10 minutes, then remove from the oven even if they look a bit underbaked—they’ll set up as they cool. Transfer the cookies to a wire rack and allow them to cool completely.
- For the frosting, beat together the softened cream cheese, butter, and caramel sauce in a medium bowl until smooth and creamy. Gradually mix the powdered sugar until you get a thick, spreadable frosting. Transfer the frosting to a piping bag for easy application.½ cup cream cheese, 4 tablespoons butter, 4 tablespoons caramel sauce, ¾ cup powdered sugar
- Once the cookies are cool, pipe a thick swirl of frosting onto each one. Sprinkle a little cinnamon powder over the top to finish them off. Serve and enjoy!
Notes
- Room-Temperature Ingredients: Use softened butter and cream cheese. Cold ingredients don’t blend well, leading to lumps in your dough or frosting. Let them sit at room temperature for about 30 minutes before starting.
- Measure Flour Carefully: Spoon the flour into your measuring cup and level it off with a knife. Too much flour can make your cookies dense and dry, so accurate measuring is key.
- Avoid Overmixing: Mix the dough just until the dry ingredients are combined. Overmixing can develop too much gluten, leading to tough cookies instead of soft and tender ones.
- Cool Completely Before Frosting: Let the cookies cool down entirely on a wire rack before adding the frosting. This ensures the frosting holds its shape and doesn’t melt, giving you that bakery-perfect finish.
- Use Fresh Pumpkin Spice: If you haven’t refreshed your pumpkin spice recently, consider buying a new bottle or mixing your own. Fresh spices can make a huge difference in flavor, adding more depth and warmth to the cookies.
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.
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Includes ad-free recipes like:
Recipe Notes and Expert Tips
Here are some useful tips to make sure your cookies are perfect each time.
- Room-Temperature Ingredients: Use softened butter and cream cheese. Cold ingredients don’t blend well, leading to lumps in your dough or frosting. Let them sit at room temperature for about 30 minutes before starting.
- Measure Flour Carefully: Spoon the flour into your measuring cup and level it off with a knife. Too much flour can make your cookies dense and dry, so accurate measuring is key.
- Avoid Overmixing: Mix the dough just until the dry ingredients are combined. Overmixing can develop too much gluten, leading to tough cookies instead of soft and tender ones.
- Cool Completely Before Frosting: Let the cookies cool down entirely on a wire rack before adding the frosting. This ensures the frosting holds its shape and doesn’t melt, giving you that bakery-perfect finish.
- Use Fresh Pumpkin Spice: If you haven’t refreshed your pumpkin spice recently, consider buying a new bottle or mixing your own. Fresh spices can make a huge difference in flavor, adding more depth and warmth to the cookies.
How to Store Leftover Copycat Crumbl Caramel Pumpkin Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to 3 days.
If you prefer to extend their shelf life, refrigerate them for up to a week. The cookies will stay soft, but make sure they’re in a sealed container to prevent them from drying out.
If you want to freeze them, it’s best to do so before adding the frosting. Freeze the unfrosted cookies in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or container. They’ll keep well in the freezer for up to 2 months.
When you’re ready to enjoy, thaw them at room temperature, and frost them fresh for the best texture.
Our Top 3 Money-Saving Tips for Copycat Crumbl Caramel Pumpkin Cookies
Here are some budget-friendly tips to make this recipe without breaking the bank:
- Make Your Own Pumpkin Purée: Use fresh pumpkin if it’s in season—it’s often cheaper, and you can control the texture.
- Bulk Spices: Purchase spices like cinnamon and pumpkin spice in bulk. They’re pantry staples you’ll use in other fall recipes too!
- Watch for Cream Cheese Deals: Keep an eye out for sales on cream cheese, as it’s a key ingredient in many desserts.
More Easy Cookie Recipes for You to Try at Home
I’ve got plenty more simple and tasty recipes that I think you’ll love!
Great Flavor
Thanks Jp! I’m so glad you liked it!