These pumpkin cinnamon roll cookies take the delicious flavours of a warm cinnamon roll and then there is both pumpkin and warm pumpkin spice flavours added. To finish it off, these cookies are drizzled with a smooth cream cheese icing.

Ingredients For Pumpkin Cinnamon Roll Cookies

Unsalted Butte
Granulated Sugar
Brown Sugar
Vanilla Extract
Pumpkin Puree: I recommend using a firmer pumpkin purée, because when it contains too much water, it will lead to cakier cookies.
All Purpose Flour
Cinnamon: The cinnamon is used in both the cookies and the filing.
Baking powder
Salt
Cream Cheese: Using room temperature cream cheese for icing.

Tips for make Pumpkin Cinnamon Roll Cookies?

Drying The Pumpkin Puree: Place the pumpkin puree on a thick paper towel and squeeze out all the excess moisture.

Whisk wet ingredients until fluffy.

Add the pumpkin puree using a spatula to mix in the dough.

Mix dry Ingredients together.

Note that : This dough is a little more tough than normal.

Assembling Filling : don’t forget to flour your work surface and place the dough on a sheet of plastic wrap.

Baking : Bake cookies for 11–12 minutes, or until the bottom turns slightly golden brown.

Icing: for successful icing, use room temperature cream cheese.

How To Store Pumpkin Cinnamon Roll Cookies?

To store pumpkin cinnamon roll cookies, place in an airtight container for up to 4 days. They can also be stored covered in the fridge for up to around 1 week.

Serving size

Around 12 to 16 cookies

Ingredients

2/3 cup butter, room temperature
2/3 cup granulated sugar
2 tsp vanilla extract
1/3 cup pumpkin puree
2 cup All-purpose flour
1/4 tsp baking powder
1/2 tsp cinnamon
1/4 tsp ginger
1/2 tsp salt

Filling

2.5 tbsp butter, room temperature
1/4 tsp cinnamon
0.5 tsp cloves
3 tbsp brown sugar

Icing

3 tbsp cream cheese, room temperature
3/4 cup powdered sugar
1 to 2 tbsp milk
1 tsp vanilla extract
Pinch of salt

Instructions

Step 1

Preheat oven to 350°F (177C). Line a baking pan with parchment paper and set aside.

Step 2

Place the 1/3 cup pumpkin puree on a thick paper towel and gently dry it out. (I like to wrap the pumpkin and squeeze out all the excess moisture.

Step 3

With a whisk, beat butter, and granulated sugar together until fluffy and mixture turns a golden brown colour (about 2 minutes). Add the vanilla extract and mix until a smooth consistency. Next, add the pumpkin puree and use a spatula to mix in the dough.

Step 4

Add the flour, cinnamon, ginger, baking powder and salt. Mix until just combined.

Step 5

Flour your work surface and place the dough on a sheet of plastic wrap. Roll the dough into an 10 x 8 inch rectangle.

Step 6

For the filling, combine the room temperature butter, brown sugar, cinnamon and cloves and mix until a paste forms. Spread the filling into an even layer over the dough. Roll the dough into a tight log starting from the long side. Use a sharp knife to cut into 1/2 inch thick. Bake cookies for 11–12 minutes, or until the bottom turns slightly golden brown.

Step 7

While the cookies cool, make the icing. Beat the room temperature cream cheese until fluffy (about 2 minutes). Next mix in the powdered sugar, milk, vanilla and salt. Add more milk if needed to thin it out. Drizzle the icing on the warm cookies. Enjoy!

Pumpkin Cinnamon Roll Cookies