Copycat Crumbl Caramel Apple Cookies
If fall had a flavor, it would taste just like these Copycat Crumbl Caramel Apple Cookies. Inspired by the popular Crumbl bakery, these giant gourmet cookies are soft, spiced, and layered with apple pie goodness. Each cookie starts with a chewy base flavored with apple pie spice and cinnamon chips, then gets dressed up with a swirl of cinnamon cream cheese frosting, a gooey caramel center, a heaping spoonful of apple pie filling, a drizzle of caramel sauce, and a crunchy sprinkle of granola. They’re the ultimate fall dessert, and now you can make them at home!
Why You’ll Love These Caramel Apple Cookies
These cookies aren’t just a dessert, they’re an experience. Every bite is packed with cozy fall flavors, from the warm apple pie spice in the soft cookie base to the gooey caramel and spiced apple topping. The cinnamon cream cheese frosting adds a tangy sweetness, while the granola sprinkle gives just the right amount of crunch. If you love caramel apples, apple pie, or bakery-style cookies, this recipe combines all of those favorites into one show-stopping treat.
- Bakery-style at home – No need to wait for Crumbl’s rotating menu; enjoy this seasonal favorite anytime.
- Full of fall flavors – Apple, caramel, cinnamon, and warm spices make these cookies taste like apple pie in cookie form.
- Perfectly layered – Every bite has cream cheese frosting, caramel, spiced apples, and a little crunch from granola.
- Great for gatherings – These oversized cookies are a show-stopper for fall parties, bake sales, or holiday dessert tables.
- No High Price Tag – Say goodbye to high prices at Crumbl! Now, you can bake your favorite cookies at home for a fraction of the cost.
Ingredients You’ll Need
Here’s a quick look at what makes these cookies so irresistible: full printable recipe below in recipe card
- Cookie Base: Vegetable shortening, butter, cream cheese, sugar, eggs, vanilla, flour, apple pie spice, and cinnamon chips.
- Frosting: Cream cheese, powdered sugar, cinnamon, and milk.
- Caramel Layer: Store-bought or homemade caramel spread.
- Apple Topping: Apple pie filling, either canned or homemade.
- Finishing Touch: Extra caramel drizzle and granola for crunch.
How to Make Copycat Crumbl Caramel Apple Cookies
Making these caramel apple cookies is easier than you might think; it’s all about layering flavors and textures. You’ll start with a soft, spiced cookie base baked with apple pie spice and cinnamon chips. Once cooled, a ring of cinnamon cream cheese frosting gets piped around the edges to create the perfect barrier for the filling. Inside that ring, you’ll spoon in creamy caramel spread, top it with a generous scoop of apple pie filling, drizzle on more caramel, and finish with a sprinkle of crunchy granola. The result is a bakery-style cookie that looks impressive, tastes incredible, and captures all the flavors of a caramel apple in every bite.
CINNAMON COOKIE RECIPE INSTRUCTIONS-full printable recipe below in recipe card
CINNAMON COOKIE DOUGH
- Line 2 cookie sheets with parchment paper and set aside.
- Add the shortening, butter, cream cheese, sugar, eggs, and vanilla extract to a large mixing bowl. Mix until light and fluffy.
- Whisk together the flour, salt, and baking powder in a medium bowl.
- Add dry ingredients to the wet ingredients, and blend until combined.
- Fold in cinnamon chips.
- Divide the dough into 13 (4.3-ounce) balls.
- Place six balls on one cookie sheet and seven on the other, refrigerate for 2 to 2½ hours.
- Preheat the oven to 350°F. NOTE THAT THESE COOKIES WERE BAKED IN A CONVECTION OVEN. YOU MAY NEED TO ADJUST THE BAKING TIME FOR AN ELECTRIC OR GAS OVEN. Bake for 14 minutes. Using the back of a wooden spoon, gently press the hot cookie to flatten it. Turn the cookie sheets so the front cookies are now on the back, then continue baking for an additional 4 minutes.
- Slide the cookies, still on the parchment paper, onto the counter to cool completely. NOTE: I like my cookies soft and a little doughy. If you want a crispier cookie, continue baking for 2 minutes.
CINNAMON CREAM CHEESE FROSTING
- Add the butter, cream cheese, and cinnamon to a large mixing bowl, and beat until combined.
- Add the powdered sugar and milk, and continue beating until the mixture is light and fluffy (about 3 minutes). TIP: You don’t have to use milk; water will work too.
- Transfer to a large piping bag fitted with a round piping tip.
- Pipe the frosting around the outer edge of each cookie, leaving the center empty. This will create a border for the apple pie filling.
CARAMEL, APPLE PIE FILLING, AND GRANOLA TOPPINGS
- Spoon one heaping teaspoon of the caramel dip into the center of each cookie. Use the back of the measuring spoon to spread.
- Remove the apples from the can and chop them into smaller pieces. Add a heaping tablespoon of the apple pie filling over the caramel layer.
- Transfer ½ cup of the caramel from the caramel dip container to a microwave-safe bowl. Heat in 15-second increments, stirring between each addition, until the caramel is melted but not boiling (approximately 30 seconds in total).
- You can use a spoon or fork for the drizzle, but I found it easier to transfer the warm caramel to a small piping bag, snip the end, and drizzle it over the apples and cookie in a back-and-forth motion.
- Sprinkle granola on top.
Watch How to Make Caramel Apple Cookies Video
SOFT, CHEWY, AND PACKED WITH FLAVOR. Some treats bring the comfort of a classic… in one perfect bite.
Tips for Success
- Chill the dough before baking to help the cookies keep their shape.
- Use thick caramel spread (not thin caramel sauce) for the filling to avoid runny cookies.
- Make-ahead friendly – Bake the cookie bases ahead of time, then frost and top them before serving for the freshest taste.
HOW TO REPLACE CINNAMON CHIPS IN BAKING RECIPES
The closest “copycat” option is white chocolate chips tossed with cinnamon, since they mimic the sweetness and melt factor of cinnamon chips. GET ALL THE DETAILS HERE → HOW TO MAKE 2-INGREDIENT CINNAMON-FLAVORED BAKING CHIPS
THE IMPORTANCE OF EACH INGREDIENT: TIPS AND TRICKS
Each ingredient in a strawberry crunch cookie plays a key role in achieving the perfect balance of texture, flavor, and structure:
- SHORTENING: Shortening traps more air bubbles and has a higher melting point than butter. As a result, shortening recipes tend to produce an end product that rises slightly higher, retains its shape during baking, and has a softer or lighter interior texture.
- UNSALTED BUTTER: For flavor, a little fat and a tiny bit of liquid.
- CREAM CHEESE: (secret ingredient) Swapping out some of the butter for cream cheese will create a soft, cloud-like cookie.
- BAKING POWER: Baking soda can make cookies crisper, but we want thick, soft cookies, so omit it and use baking powder instead.
- HANDLING THE DOUGH: Avoid pressing the dough too tightly when forming the cookie ball. Try to keep it airy. Press it together just enough to hold.
- CHILL THE DOUGH BEFORE BAKING: Once the dough is formed into balls and placed on a cookie sheet lined with parchment paper, slide the cookie sheet into the refrigerator for 2½ hours.
BUTTER VS MARGARINE
Don’t skimp on this ingredient….YOU MUST USE REAL BUTTER. WHY? There are several reasons for choosing butter over margarine.
- FLAVOR: Butter provides a rich flavor. BAKER’S TIP: Always use unsalted butter when baking. You want to control the amount of salt in your recipe.
- FAT CONTENT: Margarine contains more water and less fat, resulting in thin cookies that spread out during baking.
Can I make Smaller Cookies with This Recipe?
This recipe is designed to yield 13 large, thick, gooey cookies, similar to those at a bakery.
However, this same dough can be used to make smaller cookies. They will puff up beautifully and thickly. Please remember to adjust the baking time. The serving size will also change.
HERE’S HOW TO TRANSFORM THESE LARGE BAKERY COOKIES INTO SMALL COOKIES
- LEAVE THE DOUGH IN THE MIXING BOWL and refrigerate for 2 hours. Use a cookie or ice cream scoop (about 2 ounces) to scoop the cookie dough onto cookie sheets lined with parchment paper. Form into balls. You should get close to twice as many cookies.
- Bake in a preheated oven at 350°F for 11 minutes. Use the back of a wooden spoon to gently flatten the cookies, and continue baking for an additional 2 minutes.
CAN THE CINNAMON COOKIE DOUGH BE MADE IN ADVANCE?
YES! You can easily make this dough ahead of time and store it in the refrigerator or freezer.
REFRIGERATOR: The sugar cookie dough can be chilled in the refrigerator for up to 4 days.
FREEZER (BAKED COOKIES): Place baked cookies in a freezer-safe airtight container. They will stay fresh in the freezer for up to three months.
FREEZER (COOKIE DOUGH BALLS): Cookie dough balls will stay fresh in the freezer for up to 3 months. HOW TO FREEZE: Place the balls on a cookie sheet for a few hours before storing them in a freezer bag or an airtight container. BAKE FROZEN COOKIE DOUGH FOR AN EXTRA MINUTE; there is no need to thaw.
STORING BAKED COOKIES ON THE COUNTER: Before placing the cookies in an airtight container, ensure the glaze has hardened. This step should only take about 30 minutes. The cookies will stay fresh and chewy on the kitchen counter for at least a week. With some care and attention, your bakery-size lemon cookies will stay irresistibly delicious for days. So indulge in these delightful treats, knowing each bite is a burst of citrusy goodness.
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LATEST POSTS
These Copycat Crumbl Caramel Apple Cookies are everything you love about fall desserts wrapped into one over-the-top treat. With layers of apple pie spice, cinnamon cream cheese frosting, gooey caramel, spiced apples, and crunchy granola, they’re guaranteed to be a crowd favorite. Skip the long bakery lines and enjoy these gourmet cookies fresh from your own oven! Sheryl
WHY DO THESE COOKIES LOOK “RAW”?
If you’re wondering why the inside of these cookies looks a little “doughy,” don’t worry—they’re fully baked! That’s the magic of a true bakery-style cookie. These cookies are made to be extra thick and chewy, so the centers stay soft while the edges are set and golden. The result is a melt-in-your-mouth texture that might look underdone at first glance but is actually perfectly baked.
Pro Tip: The cookies will continue to set as they cool, so resist the urge to overbake—otherwise, you’ll lose that irresistible soft and chewy center.
Copycat Crumbl Caramel Apple Cookies
Ingredients
For the Caramel Apple Cookie Dough:
- ½ cup vegetable shortening
- ½ cup unsalted butter, softened
- 3 ounces cream cheese, softened
- 1¼ cups light brown sugar, packed
- ¾ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract or vanilla paste
- 3 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 ½ teaspoons baking powder
- 1 teaspoon apple pie spice
- 1 (10 ounce) bag cinnamon chips
For the Cinnamon Cream Cheese Frosting:
- ½ cup unsalted butter, softened
- 4 ounces cream cheese, softened
- ½ teaspoon ground cinnamon
- 3 ½ cups powdered sugar
- 1 tablespoon milk
For the Toppings:
- 1 (20 ounce) can apple pie filling
- 1 (16 ounce) container of caramel dip (I used Litehouse)
- ½ cup oatmeal based granola ( I used Nature's Path and picked out the pumpkin seeds)
Instructions
For the Cinnamon Cookie Dough:
- Line 2 cookie sheets with parchment paper and set aside.
- Add the shortening, butter, cream cheese, sugar, eggs, and vanilla extract to a large mixing bowl. Mix until light and fluffy.
- Whisk together the flour, salt, and baking powder in a medium bowl.
- Add dry ingredients to the wet ingredients, and blend until combined.
- Fold in cinnamon chips.
- Divide the dough into 13 (4.3-ounce) balls.
- Place six balls on one cookie sheet and seven on the other, refrigerate for 2 to 2½ hours.
- Preheat the oven to 350°F. NOTE THAT THESE COOKIES WERE BAKED IN A CONVECTION OVEN. YOU MAY NEED TO ADJUST THE BAKING TIME FOR AN ELECTRIC OR GAS OVEN. Bake for 14 minutes. Using the back of a wooden spoon, gently press the hot cookie to create a flat surface. Turn the cookie sheets so that the front cookies are now in the back and continue baking for an additional 4 minutes.
- Slide the cookies, still on the parchment paper, onto the counter to cool completely. NOTE: I like my cookies soft and a little doughy. If you want a crispier cookie, continue baking for 2 minutes.
For the Cinnamon Cream Cheese Frosting:
- Add the butter, cream cheese, and cinnamon to a large mixing bowl, and beat until combined.
- Add the powdered sugar and milk, and continue beating until the mixture is light and fluffy (about 3 minutes). TIP: You don't have to use milk; water will work too.
- Transfer to a large piping bag fitted with a round piping tip.
- Pipe the frosting around the outer edge of each cookie, leaving the center empty. This will create a border for the apple pie filling.
For the Toppings:
- Spoon one heaping teaspoon of the caramel dip into the center of each cookie. Use the back of the measuring spoon to spread.
- Remove the apples from the can and chop them into smaller pieces. Add a heaping tablespoon of the apple pie filling over the caramel layer.
- Transfer ½ cup of the caramel from the caramel dip container to a microwave-safe bowl. Heat in 15-second increments, stirring between each addition, until the caramel is melted but not boiling (approximately 30 seconds in total).
- You can use a spoon or fork for the drizzle, but I found it easier to transfer the warm caramel to a small piping bag, snip the end, and in a back-and-forth motion, drizzle the warm caramel over the apples and cookie.
- Sprinkle granola on top.
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