Pumpkin Cinnamon Roll Cookies
As the leaves start to turn and the air gets crisper, the craving for cozy flavors like pumpkin and cinnamon becomes irresistible. These pumpkin cinnamon roll cookies are quick to make, easy to enjoy, and perfect for sharing with friends and family!
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.
Notes
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.