Pumpkin Cinnamon Swirl Cookies

Pumpkin Cinnamon Roll Cookies are an absolute dream for autumn. Imagine sinking your teeth into a thick, wonderfully chewy cookie bursting with warm pumpkin and fragrant spices, generously crowned with a smooth, creamy pumpkin-spice frosting. This recipe beautifully blends the comforting flavors of fall with the irresistible swirl of a classic cinnamon roll, creating a truly unique and memorable dessert that will become a seasonal favorite.

If you’re a true pumpkin enthusiast, you’ll love exploring some of our other cherished pumpkin creations: Pumpkin Whoopie Pies, a delightful Pumpkin Cheesecake Ball for easy entertaining, or our perfectly spiced Pumpkin Chocolate Chip Cookie Scones.

The Inspiration Behind These Irresistible Pumpkin Cinnamon Roll Cookies

The journey to creating these spectacular Pumpkin Cinnamon Roll Cookies began with a very special request. My sister, planning a beautiful and intimate wedding celebration, asked me to bake her favorite Cinnamon Roll Cookies. However, she envisioned a unique fall twist to perfectly complement her autumn-themed event. It was the perfect challenge: to infuse the beloved cinnamon roll cookie with the quintessential flavors of pumpkin and spice, creating a dessert that was both familiar and excitingly new.

The result? These incredible Pumpkin Cinnamon Roll Cookies! Each cookie is loaded with the comforting essence of real pumpkin and a harmonious blend of warm spices. Before baking, they are lovingly rolled in a mixture of pumpkin pie spice and cinnamon-sugar, creating a delectable crust. Finally, they are generously finished with a sweet and tangy cream cheese frosting, making them utterly irresistible.

These cookies are everything you could wish for in a fall treat: wonderfully soft, delightfully chewy, perfectly dense, and impeccably spiced. “Obsessed” truly is an understatement when it comes to describing how much we adore them. They bring together the best of both worlds – the chewy texture of a perfect cookie and the spiced, creamy goodness of a cinnamon roll – making them an ideal indulgence for any occasion, especially during the crisp days of autumn.

Crafting the Perfect Pumpkin Cookie Base: Key Ingredients Explained

Achieving the ideal texture and flavor for these Pumpkin Cinnamon Roll Cookies starts with selecting and understanding each ingredient in the cookie base. Here’s a closer look at what makes them so special:

• Unsalted Butter: Using unsalted butter is key for controlling the overall saltiness of your cookies. If you only have salted butter, simply omit the extra salt called for in the recipe to maintain balance. Melted butter also contributes to a chewier cookie texture, as opposed to creamed butter which tends to produce a cakier result.
• Brown Sugar: While light brown sugar can be used, using it might result in a less intense, slightly milder flavor. Dark brown sugar, with its higher molasses content, provides a richer, deeper caramel note and helps keep the cookies moist and chewy.
• Canned Pumpkin: This is the star of the show! It provides not only flavor but also moisture and acts as a binder. We’ll delve deeper into pumpkin selection below, but remember to use pure pumpkin, not pie filling.
• Vanilla Extract: A touch of vanilla extract is essential. It enhances and rounds out the other flavors, providing a subtle, aromatic background that makes the pumpkin and spices truly shine.
• All-Purpose Flour: For the best results, it’s crucial to measure your flour correctly. Spoon and level the flour into your measuring cup to avoid packing in too much, which can lead to dry, dense cookies.
• Cornstarch: This secret ingredient is what helps give these pumpkin cookies their wonderfully soft and tender crumb, preventing them from becoming too firm or crumbly.
• Salt: Don’t underestimate the power of salt in baking. It balances the sweetness of the sugars and intensifies all the other flavors, ensuring the cookies aren’t bland.
• Baking Soda: This leavening agent reacts with the acidic pumpkin to help the cookies rise beautifully and spread slightly, contributing to their signature soft and chewy texture.
• Warm Spices (Cinnamon, Nutmeg, Cloves, Allspice): These spices are the heart of the “pumpkin spice” flavor profile. Feel free to adjust the amounts to suit your personal preference for a milder or bolder spice kick. They contribute to the comforting, aromatic essence of fall.

No Eggs? How Pumpkin Acts as a Natural Binder

You might have noticed something unique about this recipe: there are no eggs! And yes, that’s absolutely right. In these Pumpkin Cinnamon Roll Cookies, the pumpkin itself actually replaces the traditional role of eggs. Pumpkin is naturally rich in moisture and pectin, a soluble fiber that acts as a fantastic binder. This makes it an excellent ingredient for creating structure and tenderness in baked goods, effectively taking the place of eggs while imparting its signature flavor and beautiful orange hue.

This characteristic of pumpkin not only simplifies the ingredient list but also contributes to the cookies’ incredibly soft and chewy texture, preventing them from becoming dry or crumbly. It’s a wonderful example of how natural ingredients can serve multiple purposes in baking, showcasing the versatility of pumpkin beyond just flavor.

The Secret to Perfect Pumpkin Cookies: Understanding Your Canned Pumpkin

The quality and type of pumpkin you use can significantly impact the final outcome of your Pumpkin Cinnamon Roll Cookies. Here’s what you need to know to ensure your cookies turn out perfectly every time:

• Opt for Solid-Packed Pumpkin: Always choose solid-packed pumpkin, commonly found under brands like Libby’s®. This type of canned pumpkin is thick, rich, and has a robust pumpkin flavor. Its denser consistency is crucial for these cookies, as it contributes to their chewy texture without adding excessive moisture that could make them cakey or overly wet.
• Steer Clear of Pumpkin Pie Filling: This is a common mistake that can ruin your cookies. Pumpkin pie filling is pre-sweetened and pre-spiced, containing ingredients like sugar, cinnamon, nutmeg, and cloves. Using it in this recipe would make your Pumpkin Cinnamon Roll Cookies overly sweet and intensely spiced, throwing off the carefully balanced flavors we’re aiming for. Always double-check the label to ensure you’re grabbing plain, pure canned pumpkin.
• Measure Carefully and Mind Moisture: Precise measurement of pumpkin is vital. Too much pumpkin introduces excess moisture, which can transform your chewy cookies into a cake-like texture. Always level your measurement. If, upon opening the can, the pumpkin appears watery, don’t worry. You can easily remove the extra moisture by dabbing it gently with a paper towel or pressing it through a cheesecloth-lined sieve. This small step ensures your cookie dough has the ideal consistency, leading to perfect chewy centers and crisp edges.

The Perfect Topping: Creamy Pumpkin Cinnamon Roll Cookie Frosting

No cinnamon roll cookie, pumpkin-flavored or not, would be complete without a generous dollop of velvety cream cheese frosting. This frosting is the crowning glory of our Pumpkin Cinnamon Roll Cookies, providing a tangy sweetness that perfectly complements the spiced cookie base. Here are essential tips for creating a flawless frosting:

• Room Temperature Ingredients Are a Must: This is perhaps the most crucial tip for any cream cheese frosting. Remember to take your butter and cream cheese out of the fridge at least an hour before you plan to start mixing. Cold ingredients, especially butter and cream cheese, will not emulsify properly, leading to a lumpy, inconsistent frosting with unmixed chunks. For a quicker method if you’re short on time, you can gently microwave butter for a few seconds until slightly softened (but not melted) and cut cream cheese into smaller cubes to speed up warming.
• Add Powdered Sugar Slowly and Adjust to Taste: Gradually incorporate the powdered sugar, beating it in stages. This prevents a powdery mess and allows you to control the consistency and sweetness of your frosting. You can adjust the amount of powdered sugar based on your preference for sweetness and firmness. Want a thicker, sweeter frosting? Add more. Prefer it a bit tangier and softer? Use less.
• Ensure Cookies Are Completely Cooled: Patience is a virtue when it comes to frosting! It’s absolutely vital that your Pumpkin Cinnamon Roll Cookies are cooled down entirely before you even think about applying the frosting. If the cookies are still warm, even slightly, the heat will melt your beautiful frosting, turning it into a runny, unappetizing mess. A cooling rack is your best friend here, ensuring air circulates around the cookies to cool them evenly and quickly.
• Master the Spiral for that Classic Cinnamon Roll Look: To truly capture the aesthetic of a cinnamon roll, piping the frosting in a spiral is the way to go. Transfer your prepared frosting into a resealable plastic bag (snip a small corner off) or a dedicated piping bag fitted with a round tip. Starting from the center of each cooled cookie, gently squeeze and swirl the frosting outwards, creating that iconic cinnamon roll design. This not only looks professional but also ensures an even distribution of frosting with every bite.

Expert Tips for Baking Flawless Pumpkin Cinnamon Roll Cookies

Baking the perfect batch of Pumpkin Cinnamon Roll Cookies involves a few key techniques that can make all the difference. Follow these expert tips for cookies that are consistently soft, chewy, and perfectly shaped:

• Measure Flour Accurately: This cannot be stressed enough. Scooping your measuring cup directly into a bag of flour can compact it, leading to significantly more flour than intended. This excess flour results in dry, dense, and cakey cookies. Instead, use a spoon to lightly scoop flour into your measuring cup, then use the flat side of a table knife or a straight edge to level off the top. This method ensures you have the correct amount for a tender, chewy cookie.
• Roll Tall Dough Balls, Not Round: When shaping your cookie dough, resist the urge to make perfectly round spheres. Instead, roll them into tall, somewhat cylindrical balls. This unique shaping technique encourages the cookies to spread beautifully while baking, creating crisp edges and a wonderfully chewy, soft center. It’s a small detail that makes a big impact on texture.
• Chill the Dough Thoroughly: Don’t skip the chilling step! Chilling the dough for at least an hour (or even longer) is crucial for preventing your cookies from spreading too much during baking. Cold dough holds its shape better, allowing the butter to firm up and solidify. This results in thicker, chewier cookies that don’t flatten excessively in the oven, maintaining that desirable plump shape.
• Bake at 325°F (162°C) with a Liner: Baking at a slightly lower temperature (325°F compared to a standard 350°F) helps ensure the cookies bake evenly without over-browning the edges too quickly. Always use parchment paper or a silicone baking mat to line your baking sheets. This prevents the cookie bottoms from getting too dark or sticking, ensuring a golden, perfectly baked underside.
• Press Edges Immediately After Baking: This is a game-changer for achieving that perfect chewy-crisp balance. As soon as the cookies come out of the oven, while they are still hot and pliable, use the back of a spoon to gently press their edges inward. This quick action helps to define their shape, creating beautifully crisp outer rings while pushing the soft center slightly inward, reinforcing its chewy texture. Work quickly as they cool down fast!

Delicious Ways to Use Leftover Canned Pumpkin

Often, a recipe won’t use an entire can of pumpkin. Don’t let that precious leftover pumpkin go to waste! There are countless delightful ways to incorporate it into other fall-inspired treats. Here are some fantastic ideas to make the most of your leftover canned pumpkin:

• Soft Pumpkin Cookies with rich chocolate chips – a classic combination for a reason!
• A warm and cozy Pumpkin Spice Latte Steamer – a kid-friendly fall beverage perfect for chilly evenings (no coffee needed!).
• Wholesome and Healthy Pumpkin Muffins made without flour, perfect for a guilt-free breakfast or snack.
• Irresistible (not cake-y, with crisp edges) Pumpkin Chocolate Chip Cookies that deliver on texture and flavor.
• Decadent 7 Layer Pumpkin Bars enhanced with crunchy toffee bits for an extra layer of sweetness and texture.

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5 from 3 votes

Pumpkin Cinnamon Roll Cookies

By

Chelsea Lords

Pumpkin Cinnamon Roll Cookies are thick, chewy, and packed with fall flavor. A sweet pumpkin cookie topped with creamy pumpkin-spice frosting makes them irresistible!

Prep Time:

35
minutes

Cook Time:

12
minutes

Chilling Time:

1
hour

Total Time:

1
hour
47
minutes

Servings:

20
cookies

Video Overview

A helpful video demonstrating the steps for making these delicious Pumpkin Cinnamon Roll Cookies can be found here.

Equipment

• Sheet pan (15″ x 10″)
• Parchment paper or silicon baking mat
• Cooling rack
• Resealable plastic bag or piping bag

Ingredients

Cookie Base

• 16 tablespoons unsalted butter melted
• 2/3 cup granulated sugar
• 2/3 cup light brown sugar firmly packed
• 6 tablespoons canned pumpkin I recommend Libby’s
• 1/2 tablespoon vanilla extract
• 2-3/4 cups flour see note 1
• 1-1/2 teaspoons cornstarch
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon allspice
• 1-1/2 teaspoons pumpkin pie spice

Cinnamon Sugar Coating

• 1/3 cup granulated sugar
• 2 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon

Frosting

• 4 ounces cream cheese at room temperature
• 4 tablespoons unsalted butter at room temperature
• 1/2 teaspoon vanilla bean paste or 1 teaspoon pure vanilla extract
• 1/2 teaspoon pumpkin pie spice
• 1/8 teaspoon salt
• 2 cups powdered sugar

Instructions

• Place melted butter in a large bowl and let it cool to room temperature (this step is crucial to prevent greasy cookies). Then, add granulated sugar and brown sugar. Whisk thoroughly until the mixture is smooth. Next, incorporate the pumpkin and vanilla extract, whisking again until all ingredients are well combined.
• In a separate bowl, combine the flour (refer to note 1 for proper measurement), cornstarch, salt, baking soda, ground cinnamon, nutmeg, ground cloves, allspice, and pumpkin pie spice. Stir these dry ingredients together thoroughly to ensure an even distribution.
• Gradually add the prepared dry ingredients to the wet ingredients. Mix gently until they are just combined. Be careful not to overmix the dough, as this can lead to tougher cookies.
• Roll the cookie dough into tall, somewhat cylindrical balls, with each ball measuring approximately 2 tablespoons in size (about 45 grams). In a small separate bowl, mix together the ingredients for the Cinnamon-Sugar Coating. Roll each dough ball in this mixture, ensuring they are evenly coated.
• Cover the formed cookie dough balls tightly with plastic wrap and place them in the refrigerator to chill for at least 1 hour. This chilling step helps prevent the cookies from spreading too much during baking. Approximately 15 minutes before the chilling time is complete, preheat your oven to 325℉ (162°C).
• Arrange the chilled dough balls on a sheet pan lined with parchment paper or a silicone baking mat. To ensure even baking and prevent crowding, we recommend baking only about 6 cookie balls at a time. Bake for 10–14 minutes. For softer, chewier cookies, it’s best to slightly underbake them.
• Once baked, immediately remove the cookies from the oven. While they are still hot, use the back of a spoon to gently press the edges of each cookie slightly inward. This helps create a beautifully crisp edge and keeps the center chewy. Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a cooling rack to cool completely.
• For the frosting, beat the room-temperature butter and cream cheese together in a medium bowl until the mixture is completely smooth and free of lumps. Add the pumpkin pie spice, vanilla extract (or paste), and salt, mixing well. Gradually add the powdered sugar, beating until the frosting is smooth and creamy. It might initially seem too thick or like it needs more liquid, but continue beating; it will come together beautifully.
• Transfer the prepared frosting to a resealable plastic bag and snip off one corner (or use a piping bag with a round tip). Once the cookies have cooled completely, pipe the frosting in a swirl on top of each cookie to achieve that classic cinnamon roll look. For an extra touch of flavor and visual appeal, sprinkle with any leftover cinnamon-sugar mixture from earlier.

Recipe Notes

Note 1: Accurate Flour Measurement: To avoid dense, dry cookies, it’s essential to measure flour correctly. Do not pack flour into your measuring cup by pressing it directly into the bag. Instead, use a spoon to lightly scoop the flour into the measuring cup until it overflows, then level off the excess with the straight edge of a table knife. This ensures you use the precise amount of flour needed for a perfectly tender cookie.

Storage Best Practices: Due to the cream cheese frosting, these Pumpkin Cinnamon Roll Cookies do not store or freeze well once they are frosted. For optimal freshness, if you anticipate having leftover cookies that won’t be enjoyed on the same day, store the frosting and cookies separately. Keep the frosting in an airtight container in the refrigerator and the unfrosted cookies in an airtight container at room temperature. Before serving, allow the frosting to soften and come to room temperature for about 30 minutes before frosting the cooled cookies.

Freezing for Future Enjoyment: While the delicate cream cheese frosting doesn’t freeze and thaw as beautifully, the unbaked cookie dough is incredibly freezer-friendly. To freeze the dough, simply form the dough into balls as directed in the recipe, then place them on a large baking sheet and freeze until they are completely solid. Once frozen, transfer these solid dough balls into an airtight freezer-safe container or bag. They can be stored in the freezer for up to 3 months. When you’re ready to bake, you can place the frozen dough balls directly onto a lined baking sheet and bake straight from the freezer. You may need to add an extra minute or two to the typical baking time. Bake until the edges are lightly browned and the centers remain soft and slightly underbaked for the best chewy texture.

Nutrition

Serving: 1cookie
| Calories: 300kcal
| Carbohydrates: 43g
| Protein: 2.3g
| Fat: 13.6g
| Cholesterol: 36.3mg
| Sodium: 22.2mg
| Fiber: 0.5g
| Sugar: 29.5g

Nutrition information is automatically calculated and should be used as an approximation.