Crumbl Pumpkin Cookies with Caramel
Nothing says fall baking quite like these Crumbl Pumpkin Cookies with Caramel. Oversized, soft, and spiced just right, they’re finished with a swirl of caramel cream cheese frosting that makes them bakery-worthy. If you’ve tried the pumpkin cookies at Crumbl, you already know why this recipe deserves a spot in your kitchen
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Fall always has me leaning into warm flavors, cozy spices, and the smell of pumpkin treats coming out of the oven. These cookies hit that note perfectly: soft, sweet, and just a little indulgent. Whether they’re for a weekend bake, a school event, or simply to make your house smell like autumn, they check every box for a seasonal cookie.
The best part? You don’t need fancy equipment or a bakery box. Just a mixing bowl, some pantry basics, and the willpower to let them cool before piling on that silky caramel frosting. Waiting for the frosting step is honestly the toughest part of this recipe.
Ingredients
For the cookies:
- Unsalted butter – Salted butter works too, just skip the extra salt in the dough.
- White sugar
- Brown sugar – No need to pack; the cookies are sweet enough.
- Egg – Extra large works fine too.
- Pumpkin puree – Pure pumpkin only, not pie filling. Freeze the rest for another recipe.
- Vanilla – I usually use artificial vanilla extract. It works perfectly here.
- Flour – Measure and level; no sifting needed.
- Salt
- Baking powder – Be sure it’s fresh so the cookies rise.
- Pumpkin pie spice – Fresh spice gives the best flavor.
- Ground cinnamon
For the frosting:
- Salted butter – Make sure it’s very soft, not melted.
- Cream cheese – A quick microwave soften works, just don’t let it get runny.
- Caramel sauce – I use ice cream caramel topping.
- Vanilla
- Powdered sugar – Lumps will smooth out as it mixes.
- Pumpkin pie spice – For dusting.
How to Make Crumbl Pumpkin Cookies with Caramel
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 350°F and line two baking sheets with parchment paper. I always use a sturdy rimmed baking sheet because it distributes heat evenly and stops the edges from getting too dark.
Cream the butter, sugar, and brown sugar together in the bowl of a stand mixer until smooth. I rely on my stand mixer because it handles the heavy mixing without wearing me out, though a hand mixer works in a pinch. A silicone spatula makes it easy to scrape the bowl clean so nothing gets left behind.
Beat in the egg, pumpkin puree, and vanilla until fluffy. A flex-edge beater attachment is my go-to here because it scrapes as it mixes, saving me from stopping every minute to clear the sides.
Add the flour, salt, baking powder, pumpkin pie spice, and cinnamon. Mix just until combined. I use a stainless steel measuring cup to measure flour accurately, too much and the cookies lose their soft, bakery-style texture.
Scoop large portions of dough with a #16 cookie scoop (about ¼ cup each) and drop onto the prepared sheets. Using a scoop keeps the cookies uniform, which helps them bake evenly and match up nicely.
Bake for 10–12 minutes, rotating the pans halfway through for even results. The edges should be just turning golden while the centers stay soft.
Cool completely on a wire cooling rack. Skipping this step is a mistake, warm cookies will melt the frosting right off.
Beat the butter and cream cheese together in a stand mixer until smooth and creamy.
Add the caramel sauce, vanilla, and powdered sugar. Start mixing on low, then increase to medium until fluffy. If the sugar looks clumpy, a fine-mesh sieve is a simple way to smooth it out.
Transfer the frosting to a piping bag fitted with a large round tip. A zip-top bag with the corner cut off works in a pinch, but a proper piping bag gives the clean bakery spiral you want.
Pipe the frosting in spirals over each cooled cookie, then finish with a light dusting of pumpkin pie spice using a small spice shaker for that bakery touch.
Chef Jenn’s Tips
- Use a cookie scoop for bakery-size cookies.
- If the dough feels sticky, chill for 20 minutes to keep them from spreading.
- Warm caramel sauce slightly before adding to frosting; it blends easier.
- A zip-top bag with the corner cut makes a fine piping bag substitute.
- Leave plenty of space on the sheet pan since these cookies are big.
Recommendation
Serving Suggestions
Think of these cookies as fall’s take on cupcakes. They go perfectly with mugs of spiced cider, a pot of coffee, or as part of a dessert board with apple slices, pecans, and fudge. If you’re baking for a group, double the batch, they disappear quickly.
Storage
Keep cookies in an airtight container in the fridge for up to one week. Freeze unfrosted cookies for up to two months and frost after thawing.
Crumbl Pumpkin Cookies with Caramel
Equipment
Ingredients
For the cookies:
- ½ cup unsalted butter softened
- ⅔ cup white sugar
- ⅓ cup brown sugar
- 1 egg large
- ⅓ cup pumpkin puree
- 1 teaspoon vanilla
- 1 ¾ cups flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
For the frosting:
- ½ cup salted butter softened
- 4 ounces cream cheese softened
- ⅓ cup caramel sauce
- 1 teaspoon vanilla
- 1 cup powdered sugar
- Pumpkin pie spice for decorating
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Cream butter, sugar, and brown sugar in a stand mixer until smooth.
- Beat in the egg, pumpkin puree, and vanilla until fluffy.
- Add flour, salt, baking powder, pumpkin pie spice, and cinnamon. Mix just until combined. Don’t overmix.
- Scoop large, bakery-style mounds with an ice cream scoop and place on baking sheets, leaving space between cookies.
- Bake for 10–12 minutes until the edges are golden brown. Cookies should stay soft.
- Cool completely on a wire rack.
- Beat butter and cream cheese until smooth, then add caramel, vanilla, and powdered sugar. Start on low, then increase speed until fluffy.
- Pipe frosting spirals on each cookie with a piping bag and round tip.
- Dust lightly with pumpkin pie spice to finish.
Notes
Chef Jenn’s Tips
- Use a cookie scoop for bakery-size cookies.
- If the dough feels sticky, chill for 20 minutes to keep them from spreading.
- Warm caramel sauce slightly before adding to frosting; it blends easier.
- A zip-top bag with the corner cut makes a fine piping bag substitute.
- Leave plenty of space on the sheet pan since these cookies are big.
