Pumpkin Cinnamon Roll Cookies

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Pumpkin Cinnamon Roll Cookies

Prep Time: 25 minutes (plus optional 30–60 minutes chill time)
Cook Time: 10–12 minutes
Total Time: 35–40 minutes (excluding chill time)
Yield: ~19–22 cookies

Estimated Nutrition Facts (per cookie, based on 20 cookies and including glaze):

Calories: 160
Fat: 7g
Saturated Fat: 4g
Carbohydrates: 23g
Sugar: 14g
Protein: 1.5g
Fiber: 0.5g
Sodium: 80mg

A plate of cinnamon rolls topped with white icing is placed on a light-colored surface.
A stack of glazed cookies with a bite taken out of the top one, placed on a white wooden surface with cinnamon sticks in the background.

How To Make Pumpkin Cinnamon Roll Cookies

Various baking ingredients, including flour, sugars, pumpkin puree, spices, butter, an egg, milk, vanilla, and baking powder, are arranged in small glass bowls on a marble surface.

Dough Ingredients:

  • 2 ¼ cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 ½ tsp 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 pie filling)
  • 1 egg yolk
  • 1 tsp vanilla extract

Filling:

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

Glaze (optional):

  • ¾ cup powdered sugar
  • 1–2 tbsp milk or maple syrup
  • ¼ tsp vanilla extract or maple extract
A plate of cinnamon rolls topped with white icing, with one roll showing a bite taken out of it.
A hand holds a bitten iced cookie with a cinnamon swirl; other similar cookies are scattered on a white surface in the background.

Step-by-Step Guide

1. Make the Dough:

In a bowl, whisk together flour, baking soda, salt, and spices.

  • A white bowl filled with flour sits on a marble countertop, with small glass bowls of pumpkin puree and brown sugar nearby.
  • A hand holds a bowl of spices above a bowl of flour; another bowl with orange pumpkin puree is visible on the side, all on a marble surface.
  • A bowl of flour with ground spices on top sits on a marble surface next to a whisk and a small bowl of orange pumpkin puree.
  • A white bowl filled with flour sits on a marble countertop, with a glass bowl of pumpkin puree partially visible in the upper left corner.

In another bowl, beat butter with sugars until creamy.

  • A white mixing bowl contains creamed butter and two scoops of brown sugar. A small glass bowl with pumpkin puree is placed beside the mixing bowl on a marble surface.
  • A white bowl with creamed butter and brown sugar, a glass measuring cup with granulated sugar above it, and a small bowl of pumpkin puree on a marble surface.
  • A white mixing bowl with softened butter, brown sugar, and granulated sugar, next to a small bowl of pumpkin puree on a marble countertop.
  • A white bowl with cookie dough mixture on a marble surface, with a small glass bowl of pumpkin puree in the background.

Mix in pumpkin purée, egg yolk, and vanilla.

  • A hand holds a small bowl of pumpkin puree above a white mixing bowl containing a creamed mixture on a marble countertop.
  • A white mixing bowl on a marble surface contains a partially mixed dough and a dollop of pumpkin puree on top.
  • A glass bowl of vanilla extract being added to a white mixing bowl containing creamed butter, sugar, and pumpkin puree on a marble countertop.
  • A glass bowl with a cracked egg is being poured into a white mixing bowl containing cookie dough and pumpkin puree on a marble countertop.
  • A white mixing bowl containing creamed butter and sugar, with a scoop of pumpkin puree and an egg on top, on a marble countertop.
  • A white bowl containing mixed orange cookie dough sits on a white marble countertop.

Gradually add dry ingredients and mix until a soft dough forms.

  • A white mixing bowl with partially mixed pumpkin batter and flour on top, next to a small bowl of flour, on a marble countertop.
  • A white mixing bowl containing a portion of unbaked cookie dough sits on a white marble surface.

2. Chill (optional but recommended):

Wrap dough in plastic and chill 30 minutes to 1 hour.

3. Roll & Fill:

On lightly floured parchment, roll dough into a rectangle (~10×14”).

  • A round ball of raw dough sits on a lightly floured marble surface.
  • A rectangular sheet of dough on parchment paper, with melted butter, flour, and a pastry brush nearby on a marble surface.

Brush with melted butter and sprinkle with brown sugar + cinnamon.

  • Two small glass bowls on a marble surface, one containing ground cinnamon and the other filled with light brown sugar.
  • A small glass bowl containing a mixture of ground cinnamon and sugar on a white marble surface.
  • Three glass bowls on a marble surface: one with flour, one with milk, and one with brown sugar and a spoon.
  • A rectangular sheet of dough on parchment paper is being brushed with melted butter using a pastry brush. A small bowl of melted butter sits nearby.
  • A rectangular sheet of dough is rolled out on parchment paper, with visible brush marks on its surface, on a marble countertop.
  • A rectangular sheet of dough spread with butter, topped with piles of brown sugar, sits on parchment paper next to a bowl of brown sugar with a spoon.
  • A rectangular sheet of dough topped evenly with a layer of brown sugar and cinnamon, placed on parchment paper next to a metal spoon.

Roll up tightly from the long end, like cinnamon rolls.

Rolled dough with cinnamon sugar filling being prepared on parchment paper atop a marble surface.

Freeze roll 10–15 minutes to firm up for clean slicing.

A log of cookie dough wrapped tightly in plastic wrap rests on a marble countertop near a wooden spoon and a bowl of flour.

4. Slice & Bake:

Slice into ~½” thick cookies.

  • A log of rolled dough with a visible spiral cut slice sits on a piece of plastic wrap on a white marble surface.
  • A rolled log of dough with a cinnamon filling is partially sliced on a sheet of plastic wrap, showing spiral layers inside each slice.
  • A rolled log of cinnamon dough with two slices cut, showing swirls of cinnamon filling on a white surface.

Place on lined baking sheet with space between.

A baking tray lined with parchment paper holds six evenly spaced unbaked cinnamon rolls on a marble surface.

Bake at 350°F (175°C) for 10–12 minutes until edges are set.

A baking tray lined with parchment paper holds six baked cinnamon rolls arranged in two rows on a marble surface, with a white cloth nearby.

5. Glaze:

Whisk glaze ingredients until smooth. Drizzle over cooled cookies.

  • Six cinnamon rolls on a cooling rack, viewed from above on a white marble surface.
  • A bowl of powdered sugar with a spoon, next to a glass of milk, a bowl of orange puree, and cinnamon rolls on a cooling rack.
  • A glass container of milk held above a white bowl filled with powdered sugar and a spoon on a marble countertop.
  • A spoon holding white icing above a bowl, with a cooling rack of cinnamon rolls and a small bowl of orange puree nearby on a marble surface.
  • A spoon with white icing is held above pumpkin cinnamon rolls cooling on a wire rack, with a bowl of icing and a small dish of pumpkin nearby.
  • Iced cinnamon rolls arranged on a cooling rack with a striped towel and cinnamon sticks visible to the side.

Best served slightly warm with a glass of milk!

Three stacked iced cinnamon rolls and several others cooling on a black wire rack, with a drizzle of white icing on each roll.
Three pumpkin cinnamon rolls drizzled with icing are stacked on a table, with a bite taken from the top roll. More rolls and cinnamon sticks are visible in the background.
Iced cinnamon swirl cookies arranged on a white surface, with a plate of cookies and a bundle of cinnamon sticks in the background.

FAQ:

Q: Can I make the dough ahead of time?

A: Yes! You can refrigerate the dough overnight or freeze the rolled log for up to 1 month.

Slice and bake directly from frozen, adding 1–2 minutes to baking time.

Q: Can I use pumpkin pie filling instead of pumpkin purée?

A: No, pumpkin pie filling contains added sugars and spices that will affect the texture and flavor.

Use plain pumpkin purée.

Q: Do I need to chill the dough?

A: It’s optional, but chilling helps the dough firm up for easier rolling and neater slices.

Q: Can I skip the glaze?

A: Yes, the cookies are delicious without it.

Or try just a light drizzle if you want to keep them less sweet.

Q: How do I store them?

A: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.

They also freeze well (with or without glaze).

A stack of four glazed cookies, with the top cookie missing a bite, sits on a light wooden surface. Additional cookies and cinnamon sticks are in the background.
Close-up of three iced cinnamon rolls on a white surface, with one roll partially bitten and two cinnamon sticks visible on the side.

Pumpkin Cinnamon Roll Cookies

Print Recipe
A plate of round cinnamon roll cookies drizzled with white icing, with one cookie on top showing a bitten edge. Other cookies are visible in the background.
Prep Time:25 minutes
Cook Time:12 minutes
Total Time:37 minutes

Ingredients

Dough Ingredients:

  • 2 ¼ cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 ½ tsp 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 pie filling
  • 1 egg yolk
  • 1 tsp vanilla extract

Filling:

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

Glaze (optional):

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

Instructions

1. Make the Dough:

  • In a bowl, whisk together flour, baking soda, salt, and spices.
  • In another bowl, beat butter with sugars until creamy.
  • Mix in pumpkin purée, egg yolk, and vanilla.
  • Gradually add dry ingredients and mix until a soft dough forms.

2. Chill (optional but recommended):

  • Wrap dough in plastic and chill 30 minutes to 1 hour.

3. Roll & Fill:

  • On lightly floured parchment, roll dough into a rectangle (~10×14”).
  • Brush with melted butter and sprinkle with brown sugar + cinnamon.
  • Roll up tightly from the long end, like cinnamon rolls.
  • Freeze roll 10–15 minutes to firm up for clean slicing.

4. Slice & Bake:

  • Slice into ~½” thick cookies.
  • Place on lined baking sheet with space between.
  • Bake at 350°F (175°C) for 10–12 minutes until edges are set.

5. Glaze:

  • Whisk glaze ingredients until smooth. Drizzle over cooled cookies.
  • Best served slightly warm with a glass of milk!

Notes

Q: Can I make the dough ahead of time?

A: Yes! You can refrigerate the dough overnight or freeze the rolled log for up to 1 month. Slice and bake directly from frozen, adding 1–2 minutes to baking time.

Q: Can I use pumpkin pie filling instead of pumpkin purée?

A: No, pumpkin pie filling contains added sugars and spices that will affect the texture and flavor. Use plain pumpkin purée.

Q: Do I need to chill the dough?

A: It’s optional, but chilling helps the dough firm up for easier rolling and neater slices.

Q: Can I skip the glaze?

A: Yes, the cookies are delicious without it. Or try just a light drizzle if you want to keep them less sweet.

Q: How do I store them?

A: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. They also freeze well (with or without glaze).
Servings: 20 cookies
Calories: 160kcal
Overhead view of iced cinnamon rolls on a light wooden surface, with a bundle of cinnamon sticks nearby.
Iced cinnamon rolls are arranged on a light wooden surface, with one partially eaten roll on top and cinnamon sticks placed nearby.

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