Crumbl Caramel Pumpkin cookies
These Crumbl pumpkin caramel cookies are the bestway to start the fall. Made with a thick pumpkin cookie then topped with a caramel frosting, and a light dusting of pumpkin pie spice.
Servings: 8 cookies
Caramel Cream cheese frosting
Preheat the oven to 350F then line a baking sheet with parchement paper.
Cream the butter, brown sugar, and granulated sugar together until smooth, then add in the egg yolk, pumpkin puree, and vanilla extract and mix again to combine.
Add in the flour, salt, baking powder, pumpkin pie spice, cinnamon, and mix just until the flour mixture disappears.
Using a large cookie scooper, scoop out 8 equally sized cookie dough balls. Place them on a baking sheet, gently flatten to about 1 inch in thickness, and bake for 13 minutes. Let the cookies cool down on the baking sheet for 20 then transfer to a cooling rack. Let the cookies cool down to room temperature before frosting.
Make the caramel cream cheese frosting
Cream the butter and cream cheese using a whisk attachment for 3 minutes until smooth.
Add in the vanilla, caramel, and powdered sugar and whip again to combine. You can add the caramel extract in this step if you chose to use that. Whip for another 3-4 minutes or until fluffy.
Using a piping bag or a ziplock bag with the tip cut off, frost each cookie then dust with pumpkin pie spice, and enjoy!
How to store Crumbl pumpkin caramel cookies?
You can store these cookies in an airtight container in the fridge for up to 7 days. Because they have cream cheese frosting it’s better not to leave them out at room temperature.
If you do prefer to leave them out at room temperature though, you can leave them unfrosted in an airtight container, and then whenever you’re ready to enjoy, frost them and enjoy!
Sodium: 690mg | Calcium: 126mg | Vitamin C: 1mg | Vitamin A: 1994IU | Sugar: 39g | Fiber: 1g | Potassium: 150mg | Cholesterol: 90mg | Calories: 521Calories | Trans Fat: 1g | Saturated Fat: 15g | Fat: 28g | Protein: 6g | Carbohydrates: 64g | Iron: 2mg