Easy Crumbl Caramel Apple

These Crumbl-style caramel apple cookies bring all the cozy flavors of fall right into your kitchen. Soft and chewy with pockets of real apple and gooey caramel they satisfy that bakery craving without the hassle of lines or high prices. The warm spices paired with fresh apples make them a seasonal treat you’ll want to bake again and again.

I first made these cookies during an impromptu fall bakeoff and was amazed how the simple ingredients transformed into something so decadent. Now they are a weekend staple when I want that warm comforting taste of the season.

Ingredients

• Butter: Half a cup of softened butter provides the rich tender base for the cookie dough
• White sugar: Three quarters cup of white sugar for balanced sweetness
• Dark brown sugar: A quarter cup of dark brown sugar for moisture and deeper flavor
• Egg: One large egg at room temperature for binding and softness
• Concentrated apple juice: Two tablespoons to add apple flavor without excess moisture
• Vanilla extract: One teaspoon to round out flavors
• All-purpose flour: Two cups to form the structure make sure it is fresh and sifted for even texture
• Spices: Ground cinnamon nutmeg ginger and allspice for warm autumn aroma and taste
• Leavening and salt: Baking soda and baking powder for lift and a quarter teaspoon of salt to balance sweetness
• Cream cheese for frosting: Five ounces softened cream cheese for a creamy tangy base
• Butter for frosting: Four tablespoons softened butter to enrich the frosting
• Caramel sauce: Three tablespoons for gooey sweetness in the frosting and for drizzling
• Powdered sugar: Three quarters cup to sweeten and thicken the frosting
• Streusel: A quarter cup of flour one tablespoon of white sugar a quarter teaspoon of cinnamon a quarter teaspoon of salt and one and a half tablespoons of cold cubed butter for a crunchy contrast
• Apple: Use a crisp firm green apple chopped into small cubes for bright tart bursts of flavor

Instructions

Sauté the Streusel Topping:

Preheat your oven to 350 degrees Fahrenheit and line your baking sheet with parchment paper. In a medium skillet melt the cold cubed butter over medium heat carefully so it doesn’t brown too fast. Once melted remove from the heat and quickly mix in the flour sugar cinnamon and salt until you see small clumps forming and everything is fully moistened. Return the skillet to medium heat and keep stirring frequently as the streusel cooks until it becomes golden brown and fills your kitchen with a toasty aroma. Transfer this mixture to a plate and let it cool completely to maintain its crispness.

Cream the Cookie Dough:

In a large mixing bowl beat the softened butter along with the white and dark brown sugars on medium speed until the texture turns light and fluffy. Add the room temperature egg concentrated apple juice and vanilla extract mixing just until they combine evenly. In a separate bowl whisk together the flour cinnamon nutmeg ginger allspice salt baking soda and baking powder to distribute the dry ingredients well. Slowly add these dry ingredients to the wet mixture stirring gently just until no flour streaks remain being careful not to overmix to keep the cookies tender and soft.

Shape and Bake the Cookies:

Use a large cookie scoop about a quarter cup size to portion out nine dough balls. Place them spaced out on your prepared baking sheet so they have room to spread slightly but not touch. Bake for twelve minutes in the preheated oven. The cookies should have light golden edges but still feel slightly soft in the center when you take them out. Let them cool completely on the baking sheet to help them set perfectly and keep their chewy texture.

Make the Caramel Cream Cheese Frosting:

In a medium bowl beat the softened cream cheese and butter until perfectly smooth and creamy. Gradually add the powdered sugar caramel sauce and vanilla extract whipping everything together until fluffy and light. Scrape down the sides of the bowl to incorporate every bit evenly to ensure a silky frosting that is easy to spread.

Assemble and Garnish the Cookies:

Once the cookies are fully cooled spread a generous layer of the caramel cream cheese frosting on each one using a spatula or piping bag for precision. Sprinkle the cubed green apple over the frosting then add a pinch of the cooled streusel topping for delightful crunch and texture. Drizzle extra caramel sauce if you want a more indulgent finish. These cookies are best enjoyed immediately for the perfect balance of creamy soft tangy and sweet.

I love the blend of spices in the dough cinnamon and nutmeg always remind me of cozy family gatherings where everyone gravitates toward the kitchen for fresh baked treats. Adding the fresh apple cubes keeps the flavors bright and refreshing making each bite feel special and homemade.

Storage Tips

Keep cookies in an airtight container at room temperature up to five days with a slice of bread inside to maintain moisture. Alternatively store in the refrigerator if you want the frosting to firm up and enjoy chilled cookies for up to a week. Freeze any unfrosted cookies in a well sealed container with parchment paper between layers for up to three months and thaw before frosting to maintain the best flavor and texture.

Ingredient Substitutions

If you cannot find concentrated apple juice replace it with two tablespoons of applesauce or reduce regular apple juice by half to intensify flavor without extra liquid. Use apple pie or pumpkin pie spice blend if you do not have all the individual spices on hand. Caramel sauce can be replaced with melted caramel candies mixed with a splash of milk or by using dulce de leche. Softened cream cheese is crucial for frosting texture and tang so make sure it is properly softened before whipping.

Serving Suggestions

These cookies shine on their own but pairing with cold milk or warm coffee creates a lovely balance. For a richer dessert serve with vanilla ice cream or alongside seasonal goodies like pumpkin bread or apple cider donuts. Enjoy them with hot apple cider or chai tea to highlight the warming spices.

These cookies capture all the season's flavors in a soft chewy bite topped with creamy caramel frosting and crisp apple. They are ideal for fall gatherings and holiday bake sales.

Your Recipe Questions Answered

→ What type of apples work best?

Firm apples like Granny Smith hold their shape well during baking and provide a nice tart contrast to the sweet caramel.

→ Can I use store-bought caramel sauce?

Yes, store-bought caramel sauce works well, but homemade caramel adds a richer flavor to the frosting.

→ How do I keep the apples from making the dough soggy?

Pat diced apples dry with paper towels and lightly toss in flour before mixing into the dough to prevent sogginess.

→ What’s the best way to achieve chewy cookies?

Mix dough just until combined and avoid overbaking to maintain a soft, chewy texture.

→ How should I store these cookies?

Store at room temperature in an airtight container for up to 5 days, or refrigerate to preserve the cream cheese frosting for up to a week.