As the leaves start to turn and the air gets crisper, the craving for cozy flavors like pumpkin and cinnamon becomes irresistible. There’s something so comforting about the smell of freshly baked cookies, especially when they are as delightful as these pumpkin cinnamon roll cookies. They are quick to make, easy to enjoy, and perfect for sharing with friends and family!
Why You’ll Love Pumpkin Cinnamon Roll Cookies
- Fast: You can have the main components prepped and in the oven in about 20 minutes.
- Easy: It’s a simple “mix and bake” method that even beginner cooks can master.
- Giftable: These cookies make a delightful gift, perfect for potlucks or as a sweet surprise for someone special.
- Crowd-pleasing: Everyone loves the warm, spiced flavor of pumpkin and cinnamon, making these cookies a hit at any gathering!
Ingredients
- 2 cups all-purpose flour – the foundation of our cookie dough.
- 1 tsp baking powder – to help our cookies rise and stay fluffy.
- 1/2 tsp baking soda – a little extra lift for our treats.
- 1/2 tsp salt – to enhance all the flavors.
- 2 tsp ground cinnamon – because what’s a cinnamon roll cookie without it?
- 1/2 tsp ground nutmeg – for that warm, cozy flavor.
- 1/2 cup unsalted butter, softened – to make our cookies rich and buttery.
- 1 cup brown sugar, packed – adds moisture and a deep caramel flavor.
- 1/2 cup granulated sugar – for sweetness and a slight crunch.
- 1 large egg – binds everything together.
- 1 cup pumpkin puree – the star of the show, adding flavor and moisture.
- 1 tsp vanilla extract – for an extra layer of deliciousness.
How to Make Pumpkin Cinnamon Roll Cookies
Let’s get started on these delicious pumpkin cinnamon roll cookies!
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will help prevent sticking and make cleanup a breeze.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set this aside while we work on the wet ingredients.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
- Beat in the egg, pumpkin puree, and vanilla extract until everything is well combined. The batter should look smooth and inviting!
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this can make your cookies tough.
- Using a spoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden. You’ll want to keep an eye on them so they don’t overbake!
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This is the hardest part—waiting to taste them!
Substitutions & Additions
If you’re looking to switch things up or work with what you have, here are some great ideas:
- Swap the pumpkin puree for applesauce for a different fruit flavor.
- Add chopped nuts or chocolate chips for extra texture and sweetness.
- For a spicier kick, include some ginger or cloves in your spice mix.
Tips for Success
Here are some helpful tips to ensure your pumpkin cinnamon roll cookies turn out perfectly:
- Make sure your butter is softened to room temperature for easy creaming.
- Don’t skip the cooling step! This helps the cookies set properly.
- Feel free to chill your dough for 30 minutes before baking if you prefer a thicker cookie.
How to Store Pumpkin Cinnamon Roll Cookies
These cookies can be stored in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them for up to three months. Just make sure to wrap them well!
FAQs
Can I use fresh pumpkin instead of canned? Yes, just make sure to cook and puree it until smooth.
What can I do if my dough is too sticky? Add a little more flour, a tablespoon at a time, until it reaches a workable consistency.
Can I make these cookies vegan? Absolutely! Substitute the egg with a flax egg and use coconut oil instead of butter.
For more delicious recipes, check out my favorite fall treats or simple cookies that you will love!
If you enjoyed this recipe, don’t forget to follow my Pinterest account for more tasty ideas!
Pumpkin Cinnamon Roll Cookies
Equipment
- baking sheet
- medium bowl
- Large bowl
- Whisk
- Spoon or Cookie Scoop
Ingredients
For the Cookie Dough
- 2 cups all-purpose flour the foundation of our cookie dough.
- 1 tsp baking powder to help our cookies rise and stay fluffy.
- 1/2 tsp baking soda a little extra lift for our treats.
- 1/2 tsp salt to enhance all the flavors.
- 2 tsp ground cinnamon because what’s a cinnamon roll cookie without it?
- 1/2 tsp ground nutmeg for that warm, cozy flavor.
- 1/2 cup unsalted butter softened to make our cookies rich and buttery.
- 1 cup brown sugar packed, adds moisture and a deep caramel flavor.
- 1/2 cup granulated sugar for sweetness and a slight crunch.
- 1 large egg binds everything together.
- 1 cup pumpkin puree the star of the show, adding flavor and moisture.
- 1 tsp vanilla extract for an extra layer of deliciousness.
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Step 3: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This should take about 2-3 minutes.
- Step 4: Beat in the egg, pumpkin puree, and vanilla extract until everything is well combined.
- Step 5: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
- Step 6: Using a spoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Step 7: Bake for 12-15 minutes, or until the edges are lightly golden.
- Step 8: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.