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Pumpkin Cinnamon Roll Cookies

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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 (~10x14”).
  • 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