Easy Crumbl Caramel Apple

These Easy Crumbl Caramel Apple Cookies capture the best of fall in every bite. Soft and chewy with warm spices, real apple pieces, and rich caramel cream cheese frosting, they make a perfect seasonal treat that you can bake at home without the wait or cost of the bakery. The combination of tart apples and sweet caramel creates a wonderful balance, and the streusel topping adds just the right crunch to complete the experience.

I first made these cookies during a chilly autumn weekend and they instantly became the favorite at home everyone asks for them every year once the apple season starts

Ingredients

• Softened butter: for richness and tender cookie texture choose unsalted for better control over salt
• Imperial sugar white and dark brown: for sweetness and moisture dark brown adds depth
• Large egg: at room temperature helps bind ingredients and improve structure
• Concentrated apple juice: boosts apple flavor without excess liquid if unavailable reduce apple juice or use applesauce
• Vanilla extract: for mellow sweetness and aroma
• All purpose flour: as the cookie base choose fresh unbleached for best results
• Ground cinnamon nutmeg ginger allspice: for warm fall spice notes use fresh ground if possible for more aroma
• Baking soda and baking powder: for proper rise and lightness
• Salt: enhances flavor balance
• Softened cream cheese and butter: for the frosting rich tangy smoothness makes the frosting irresistible
• Caramel sauce: brings gooey sweetness either homemade or store bought works well
• Powdered sugar: sweetens and thickens the frosting use sifted for smooth texture
• Flour sugar cinnamon salt cold butter: for the streusel topping creates a crunchy crumbly texture
• Green apple cubed: small firm tart apples like Granny Smith stand up well during baking and add freshness

Instructions

Prepare for Baking and Make the Streusel Topping:

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to create an even baking surface and prevent sticking. In a medium skillet melt the cold butter over medium heat then remove from heat and stir in flour sugar cinnamon and salt until dry ingredients are moistened and clumps form. Return to medium heat and stir frequently as streusel browns and becomes fragrant and golden. Transfer to a plate and let cool completely so it crisps up nicely.

Make the Cookie Dough:

In a large bowl cream together softened butter and both sugars with a mixer on medium speed until light and fluffy. Beat in the room temperature egg concentrated apple juice and vanilla just until combined. In a separate bowl whisk together the flour spices salt baking soda and baking powder. Gradually add dry ingredients into wet mixing gently just until flour disappears avoiding overmixing to keep cookies tender.

Shape and Bake the Cookies:

Use a large cookie scoop to form nine equal dough balls spaced well on the baking sheet. Bake for 12 minutes until edges just start to turn golden and centers look slightly underbaked to ensure a soft chewy interior. Let the cookies cool completely on the baking sheet so they set properly and frosting won't melt.

Prepare the Caramel Cream Cheese Frosting:

Beat softened cream cheese and butter until smooth and creamy. Add powdered sugar caramel sauce and vanilla and whip until light and fluffy scraping the bowl to combine all ingredients evenly. This frosting is rich and tangy with just the right amount of caramel sweetness.

Assemble and Decorate the Cookies:

Once cookies are completely cool spread a generous layer of caramel cream cheese frosting on each then top with cubed green apple and a sprinkling of streusel. Drizzle extra caramel sauce if desired and for a cleaner look chill frosted cookies ten minutes before adding toppings so frosting firms and holds everything in place. Enjoy right away for the best texture and flavor contrast.

Granny Smith apples hold up best in this recipe with their tartness balancing the caramel sweetness. I always remember the smile on my kids faces the first time they bit into these warm soft cookies with cold cream cheese frosting a perfect fall treat we now make yearly

Storage tips

Store fully cooled cookies in an airtight container at room temperature for up to five days placing a slice of bread in the container helps keep them moist. Because of the cream cheese frosting refrigeration for up to one week is an option and letting them come to room temperature before serving improves softness. Freeze unfrosted dough or baked cookies for up to three months and make fresh frosting after thawing for best texture.

Ingredient substitutions

If concentrated apple juice is not available reduce regular apple juice by half or swap with applesauce. To simplify spices use one teaspoon apple pie or pumpkin pie spice instead of individual ingredients. Granulated brown or powdered sugar brands other than Imperial Sugar work fine and if caramel sauce is missing melt caramel candies with a splash of milk or try dulce de leche. Cream cheese is best kept as is for authenticity in frosting.

Serving suggestions

These cookies shine on their own but pairing with vanilla ice cream adds a lovely creamy contrast. A glass of cold milk or warm coffee is perfect for dipping and hot apple cider or chai tea enhances the warm spice experience. They also pair well with other fall treats like pumpkin bread or apple cider donuts.

These cookies are best served warm or at room temperature for ideal texture. They freeze well unfrosted for quick make ahead treats.

Common Questions About Recipes

→ What type of apples work best?

Firm apples like Granny Smith hold their shape and provide a tart contrast, while Honeycrisp or Braeburn add a sweeter note without becoming mushy.

→ How do I prevent soggy cookies from the apples?

Dry diced apple pieces with paper towels and lightly toss them in flour before adding to the dough to keep the texture from becoming soggy.

→ Can I substitute the caramel sauce?

Yes, melted caramel candies or dulce de leche work well as alternatives to store-bought caramel sauce in the frosting.

→ Why is it important not to overmix the dough?

Overmixing develops gluten and results in tougher cookies; mixing gently keeps them soft and tender.

→ How should these cookies be stored?

Keep in an airtight container at room temperature for up to 5 days, or refrigerate to preserve frosting for longer. You can also freeze unfrosted cookies for months.