Pumpkin Cinnamon Roll Cookies
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 Butter: Using unsalted butter allows you to fully control the amount of salt going into your cookies.
Granulated Sugar: It ensures a crispy cookie on the outside and a chewy center.
Brown Sugar: This recipe uses brown sugar for the filling.
Vanilla Extract: Will give the cookies a depth of flavour.
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: The all-purpose flour is perfect for these cookies, it creates a tender cookie.
Cinnamon: The cinnamon is used in both the cookies and the filing.
Baking powder: It’s a leavening agent.
Salt: Any baked goods need salt. Salt is used to balance out the sweetness of any dessert.
Cream Cheese: Using room temperature cream cheese will create smooth and rich cream cheese 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!
