Crumbl PUMPKIN CARAMEL FROSTED COOKIES!!! (Copycat recipe) Ft. Camila

Here is how to make the most AMAZING pumpkin cookies with caramel frosting!! This is a copycat recipe for Crumbl’s cookie. They are super soft, thick cookies with lots of fall flavor.🤌 I have already made them twice since I filmed this lol. Also thanks Camila for trying the cookies! SUBSCRIBE:    / @haileyscontrino   FACEBOOK: @haileyscontrino INSTAGRAM:   / haileyscontrino   TIKTOK: @haileyscontrino SUBSCRIBE TO MY VLOG CHANNEL:    / @haileyscontrinovlogs7709   Pumpkin Caramel Cookies Ingredients: Butter: 1 cup (227 grams), softened Granulated sugar: 1 cup (200 grams) Brown sugar: 2/3 cup (134 grams) Pumpkin puree: 1/2 cup (122 grams) Egg yolks: 2 Vanilla extract: 2 teaspoons All-purpose flour: 3 1/3 cups (400 grams) Salt: 1/2 teaspoon (3 grams) Pumpkin pie spice: 1 1/2 teaspoons Cinnamon: 1/2 teaspoon Baking powder: 2 teaspoons (8 grams) Cinnamon sugar (for rolling) Cream Cheese Caramel Frosting: Cream cheese: 10 oz Butter: ½ cup Powdered sugar: 2 ¼ cups Vanilla extract: 2 teaspoons Homemade or storebought caramel: 6 tbsp Instructions: 1. In a stand mixer, beat together 1 cup of softened butter, 1 cup of granulated sugar, and 2/3 cup of brown sugar until light and fluffy. 2. Add 1/2 cup of pumpkin puree, 2 egg yolks, and 2 teaspoons of vanilla extract to the mixer. Mix until well combined. 3. In a separate bowl, whisk together 3 1/3 cups of all-purpose flour, 1/2 teaspoon of salt, 1 1/2 teaspoons of pumpkin pie spice, 1/2 teaspoon of cinnamon, and 2 teaspoons of baking powder. 4. Gradually add the dry ingredients to the wet ingredients in the mixer, mixing until a smooth dough forms. 5. Cover the dough with plastic wrap and refrigerate for 1 hour or until firm. 6. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Using a cookie scoop, form balls of dough and roll them in cinnamon sugar. Place the dough balls on the prepared baking sheet and flatten slightly. 7. Bake the cookies for 11 to 13 minutes or until golden brown. Allow them to cool completely on a wire rack. 8. To make the cream cheese caramel frosting, beat together softened cream cheese and butter until creamy. 9. Gradually add sifted powdered sugar and vanilla extract to the mixer, mixing until light and fluffy. 10. Optionally, add homemade caramel to the frosting for extra flavor. 11. Transfer the frosting to a piping bag and pipe swirls of frosting onto the cooled cookies. 12. Sprinkle pumpkin pie spice or cinnamon on top of the frosted cookies for decoration. Music: www.bensound.com