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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Carmel Pumpkin Cookie Crumbl Copycat Recipe

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This recipe for Carmel Pumpkin Cookie Crumbl Copycat is from The Cline-Yochum Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ Cup Butter Salted or unsalted softened
½ Cup Granulated sugar
⅓ Cup Brown sugar
1 egg yolk
¼ cup pumpkin puree
1 teaspoon vanilla extract
1 2/3 cup all purpose flour
¼ teaspoon salt
1 teaspoon baking powder
¾ teaspoon pumpkin pie spice
¼ teaspoon cinnamon

Carmel Cream Cheese Frosting
5 oz cream cheese Softened
4 tablespoon butter Unsalted softened
3 tablespoon caramel homemade or store bought
1 teaspoon vanilla extract
¾ cup powdered sugar
½ teaspoon caramel extract optional for stronger caramel flavor
pumpkin pie spice for dusting
Directions:
Directions:
1. Preheat the oven to 350F then line a baking sheet with parchment paper.
2. 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.
3. Add in the flour, salt, baking powder, pumpkin pie spice, cinnamon, and mix just until the flour mixture disappears.
4. 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.
5. 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.
6. Make the caramel cream cheese frosting
7. Cream the butter and cream cheese using a whisk attachment for 3 minutes until smooth.
8. 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.
9. Using a piping bag or a ziplock bag with the tip cut off, frost each cookie then dust with pumpkin pie spice, and enjoy!
Number Of Servings:
Number Of Servings:
8 Cookies

 

 

 

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