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Pumpkin Cinnamon Roll Cookies

Thick and chewy, spiced Pumpkin Cinnamon Roll Cookies start with a sweet pumpkin cookie that is topped with a creamy pumpkin-spice frosting.
Course Dessert, Snack
Cuisine American
Keyword pumpkin cinnamon roll cookies
Prep Time 35 minutes
Cook Time 12 minutes
Chilling Time 1 hour
Total Time 1 hour 47 minutes
Servings 20 cookies
Calories 300kcal
Author Chelsea Lords
Cost $4.12


Cookie Base

  • 16 tablespoons (1 cup) unsalted butter, melted
  • 2/3 cup white sugar
  • 2/3 cup light brown sugar, packed
  • 6 tablespoons solid-pack pumpkin (I recommend Libby's)
  • 1/2 tablespoon pure vanilla extract
  • 2 and 3/4 cups all-purpose white flour (See Note 1)
  • 1 and 1/2 teaspoons cornstarch
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon EACH: nutmeg, ground cloves
  • 1/2 teaspoon allspice
  • 1 and 1/2 teaspoons pumpkin pie spice

Cinnamon Sugar Coating

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


  • 4 ounces full-fat 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 fine sea salt
  • 2 cups powdered sugar


  • WET INGREDIENTS: Place the melted butter in a large bowl and allow it to fully cool to room temperature. This is very important or the cookies will end up greasy and spread. Once the butter is cooled to room temperature, add in the white and brown sugars. Whisk briskly until combined and smooth. Add in the pumpkin and the vanilla extract. Whisk again until combined.
  • DRY INGREDIENTS: In another bowl, stir together the flour (See Note 1), cornstarch, salt, baking soda, cinnamon, nutmeg, cloves, allspice, and pumpkin pie spice. Stir to combine.
  • COMBINE: Add all of the dry ingredients into the wet ingredients and mix until JUST combined. Do not over mix the dough.
  • FORM COOKIE BALLS: Roll tall cylindrical balls of dough that are 2 tablespoons in size. If you have a kitchen scale, the balls of dough should be about 45 grams. In a small bowl, stir together the cinnamon-sugar coating -- the white sugar, pumpkin pie spice, and cinnamon. Roll the balls of dough to coat them in the cinnamon-sugar mixture.
  • CHILL: Cover cookie balls with plastic wrap and place in the fridge for 1 hour. When cookie dough balls have almost finished chilling, preheat the oven to 325 degrees F.
  • BAKE: Place dough balls on a parchment or Silpat-lined sheet pan with plenty of space (I only add 6 cookie balls at a time) and bake for 10-14 minutes. Watch carefully, being sure to not over-bake. We like our cookies slightly under-baked best!
  • COOL: Remove from the oven and, working quickly, immediately press the edges of each cookie slightly inwards with the back of a spoon. Let stand on the cookie sheet for 5 minutes before removing to a cooling rack.
  • FROSTING: Meanwhile, prepare the frosting by beating the room-temperature butter and cream cheese until completely smooth. Mix in the pumpkin pie spice, vanilla, and salt. Add in the powdered sugar and then beat until the frosting is smooth. It will seem like you need more liquid, but just keep beating; it will come together!
  • DECORATE: Transfer the frosting to a plastic bag or piping bag and cut off the tip. Frost each cooled cookie by piping the frosting in a swirl on top. Sprinkle the tops of the cookies with leftover cinnamon-sugar mixture.



Note 1: If you press a measuring cup into a bag of flour, you will pack in way too much flour; instead, use a spoon to scoop it into a measuring cup and then level the top with the back of a table knife.
STORAGE: Because of the cream cheese frosting, these cookies don't store or freeze well once they're frosted. If you're going to have extra cookies that won't be enjoyed the same day, I recommend storing the frosting and cookies separately and frosting right before serving. The frosting needs to be stored in an airtight container in the fridge, while the cookies do best when stored in an airtight container at room temperature. Allow the frosting to soften/come to room temperature for about 30 minutes before frosting the cookies; it's very stiff right out of the fridge.
FREEZING: While the cream cheese frosting doesn't freeze and thaw as nicely, the unbaked cookie dough freezes beautifully. So, instead of freezing already-baked cookies, freeze the dough! Drop the cookie dough balls on a large sheet pan and freeze until solid. Once solid, transfer the frozen cookie dough balls into an airtight container or bag and freeze for up to 3 months. You can bake the cookies straight from the freezer. There is no need to thaw, but you may need to add an extra minute or two onto the baking time. Bake until the edges are lightly browned and the center is still soft.


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