Pumpkin Cinnamon Roll Cookies Recipe

Introduction

These Pumpkin Cinnamon Roll Cookies combine the warmth and spice of a classic cinnamon roll with the chewy texture of a soft cookie. Perfectly spiced with pumpkin and cozy fall flavors, they make an irresistible treat for the season.

Ingredients

• 2 ¼ cups all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• 1 ½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp nutmeg
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup brown sugar
• ⅓ cup pumpkin purée (not pumpkin pie filling)
• 1 egg yolk
• 1 tsp vanilla extract

• For the Filling:
• 2 tbsp melted butter
• ¼ cup brown sugar
• 1 ½ tsp ground cinnamon

• For the Glaze (optional):
• ¾ cup powdered sugar
• 1–2 tbsp milk or maple syrup
• ¼ tsp vanilla or maple extract (if using milk)

Instructions

1. Step 1: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
2. Step 2: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Mix in the pumpkin purée, egg yolk, and vanilla extract until well combined.
3. Step 3: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the dough tender.
4. Step 4: On a lightly floured surface, roll out the dough into a rectangle about ¼ inch thick.
5. Step 5: Brush the melted butter evenly over the dough. In a small bowl, combine the brown sugar and cinnamon for the filling, then sprinkle it over the buttered dough.
6. Step 6: Starting at one long edge, carefully roll the dough into a log. Use a sharp knife to slice the log into ½-inch thick rounds.
7. Step 7: Place the cookie rounds on a parchment-lined baking sheet, spacing them about 2 inches apart.
8. Step 8: Chill the cookies in the refrigerator for at least 30 minutes before baking to help them hold their shape.
9. Step 9: Preheat the oven to 350°F (175°C). Bake the cookies for 10–12 minutes, until the edges are set and lightly golden.
10. Step 10: Remove the cookies from the oven and let them cool on a wire rack.
11. Step 11 (optional): To make the glaze, whisk the powdered sugar with milk or maple syrup and extract until smooth. Drizzle over cooled cookies before serving.

Tips & Variations

• You can double or triple the recipe if you want to make a larger batch for gatherings or bake sales.
• For a stronger pumpkin flavor, try adding a pinch of cloves or allspice to the dough spices.
• If you prefer a more gooey filling, increase the brown sugar in the filling by a tablespoon or two.
• The glaze is optional but adds a wonderful sweet finish – try using pure maple syrup for a rich autumn touch.
• Freeze the rolled dough log before slicing to make baking fresh cookies easy whenever you want.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. They also freeze well; place in a freezer-safe container or bag for up to 3 months. Reheat gently in a warm oven or microwave for a fresh-baked feel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin purée?

It’s best to use plain pumpkin purée because canned pumpkin pie filling contains added spices and sugars that can alter the flavor and texture of the cookies.

How can I make these cookies dairy-free?

Substitute the butter with a dairy-free margarine or coconut oil, and use a plant-based milk for the glaze if you choose to add it.

Pumpkin Cinnamon Roll Cookies Recipe

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4.7 from 104 reviews

These Pumpkin Cinnamon Roll Cookies combine the warm, cozy flavors of a cinnamon roll with the soft, chewy texture of a cookie, perfect for fall. Featuring pumpkin purée, brown sugar, and spices like cinnamon and nutmeg, these cookies deliver all the seasonal flavors you crave. The dough can be made ahead and frozen, making them a convenient treat for bake sales, potlucks, or sharing with friends. An optional sweet maple glaze adds a delightful finishing touch, though the cookies are delicious on their own.

• Author: Lily
• Prep Time: 20 minutes
• Cook Time: 12-15 minutes
• Total Time: 32-35 minutes (not including chilling/freezing time)
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Dough:

• 2 ¼ cups all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• 1 ½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp nutmeg
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup brown sugar
• ⅓ cup pumpkin purée (not pumpkin pie filling)
• 1 egg yolk
• 1 tsp vanilla extract

For the Filling:

• 2 tbsp melted butter
• ¼ cup brown sugar
• 1 ½ tsp ground cinnamon

For the Glaze (optional):

• ¾ cup powdered sugar
• 1–2 tbsp milk or maple syrup
• ¼ tsp vanilla or maple extract (if using milk)

Instructions

1. Prepare the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground ginger, and nutmeg until well combined. This ensures even distribution of the spices and leavening agent.
2. Cream Butter and Sugars: Using an electric mixer or hand mixer, beat the softened unsalted butter with the granulated sugar and brown sugar until light and fluffy, about 2-3 minutes. This step incorporates air for a tender cookie texture.
3. Add Wet Ingredients: Mix in the pumpkin purée, egg yolk, and vanilla extract into the creamed butter and sugar mixture until fully combined. The pumpkin purée adds moisture and flavor without making the dough too wet.
4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet ingredients, mixing at low speed until a soft dough forms. Avoid overmixing to keep cookies tender.
5. Prepare the Filling: In a small bowl, combine the melted butter, brown sugar, and ground cinnamon, stirring until smooth and well blended. This will create the classic cinnamon roll swirl flavor.
6. Roll Out Dough: Lightly flour your work surface and roll the dough into a rectangular shape approximately ¼ inch thick using a rolling pin. Try to keep the edges even for uniform cookie slices.
7. Spread the Filling: Use a pastry brush to evenly coat the surface of the rolled-out dough with the cinnamon sugar butter mixture. Spread it all the way to the edges for consistent flavor in every bite.
8. Roll up the Dough Log: Starting from one long edge, carefully roll the dough tightly into a log shape. Use a sharp or serrated knife to slice the log into ½ to ¾ inch thick rounds, resembling cinnamon roll spirals.
9. Chill Dough (Optional): For cleaner slices and easier handling, wrap the sliced dough in plastic wrap and chill in the refrigerator for at least 30 minutes or freeze the dough logs to bake later.
10. Bake the Cookies: Preheat your oven to 350°F (175°C). Place the cookie slices onto a parchment-lined baking sheet about 2 inches apart. Bake for 12-15 minutes or until the edges are lightly golden but the centers remain soft.
11. Prepare the Glaze (Optional): While the cookies bake, whisk together powdered sugar with 1-2 tablespoons of milk or maple syrup, adding vanilla or maple extract if using milk, until smooth and pourable.
12. Cool and Glaze: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Drizzle the glaze over the cookies once they have cooled slightly for a sweet finishing touch.

Notes

• You can double or triple the recipe to make more cookies for large gatherings or bake sales.
• The pumpkin purée should be plain pumpkin, not pumpkin pie filling, to avoid extra sweetness and spices.
• If freezing, wrap the dough log tightly and slice from frozen when ready to bake.
• Use a serrated knife to get cleaner cuts on the dough slices.
• The optional maple glaze adds sweetness and moisture but can be omitted if preferred.

Keywords: pumpkin cookies, cinnamon roll cookies, fall desserts, pumpkin spice cookies, pumpkin cinnamon cookies, soft cookie recipe, holiday baking