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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.

Ingredients

Scale

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

Find it online: https://dinewithlily.com/pumpkin-cinnamon-roll-cookies-recipe/