Frosted Pumpkin Cinnamon Roll Cookies
These frosted pumpkin cinnamon roll cookies are the ultimate fall twist on a classic cinnamon roll. Soft, buttery cookies are topped with a spiced pumpkin cinnamon spread and finished with a swirl of creamy vanilla frosting, giving you all the cozy, comforting flavors of autumn in a fun, handheld treat. Inspired by the classic cinnamon roll, these cookies bring the perfect balance of sweet, spicy, and creamy, making them a seasonal favorite for snacking, gifting, or enjoying with a warm cup of coffee!
Choose Your Swirl
One of the best parts about these pumpkin cinnamon roll cookies is how customizable they are. You can place the pumpkin cinnamon spread right into the center of the cookie as a filling, or you can spread it on top for a bold cinnamon roll look or do both! Each option gives a slightly different bite, but they are all equally delicious and fun to make. It’s one of those recipes where you really can’t go wrong, so you get to choose your own cinnamon pumpkin ratio and make each cookie your own!
These pumpkin cinnamon roll cookies are the perfect way to give a fall twist to a beloved classic. Swirled with the spiced pumpkin cinnamon spread and finished with a creamy frosting, they’re cozy, flavorful, and a wonderful flavor combination! For a fun finishing touch, you can always drizzle a bit for frosting on top or add a sprinkle of cinnamon sugar for extra flair. They are festive, delicious, and guaranteed to be a standout treat on any autumn dessert table!
Why I Measure in Grams (and You Might Want To, Too)
If you’ve ever made the same recipe twice and gotten two totally different results, the measuring method is often the reason.
Professional bakeries almost always measure by weight, not volume. Measuring cups leave room for inconsistency—especially with ingredients that pack differently depending on how you scoop or pour them. A scale removes all of that guesswork.
One of the biggest offenders is sugar. Different sugars (and even the same sugar measured by different people) can vary wildly in volume, but 100 grams is always 100 grams. Measuring by weight gives you repeatable, bakery-consistent results and cuts down on extra dishes at the same time.
A food scale is one of the best (and most affordable) investments you can make for your kitchen if you love baking and want your recipes to turn out exactly the same every time.
Ingredients To Prepare
Before baking, take a few minutes to gather the ingredients below and to ensure that they are soft, chewy, and perfect for fall!
Once you have all of the ingredients ready to go, you’re officially set up for pumpkin cinnamon roll cookie success. I always recommend measuring everything out ahead of time so the process is smoother, and you can focus on making the best cookies possible!
Frosted Pumpkin Cinnamon Roll Cookies
Ingredients
- 1 cup butter
- 1 1/3 cup granulated sugar
- 1 egg
- 2 tsp vanilla extract
- 2 1/2 cups All-Purpose Flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup brown sugar
- 2 tsp cinnamon
- 1/2 cup canned pumpkin
- 2 tsp pumpkin pie spice
- 1 cup butter
- 3 cups powdered sugar
- 3 tbsp heavy cream or milk
- 2 tsp vanilla extract
Method
- Preheat the oven to 350°F (convection). Line a baking sheet with parchment paper and set aside.
- In a large bowl or stand mixer fitted with the whisk or paddle attachment, beat the room-temperature butter and granulated sugar until light and off-white in color, about 1–2 minutes.
- Add the egg and vanilla extract, mixing until fully combined.
- Add the all-purpose flour, baking powder, and baking soda. Gently fold the dry ingredients into the dough until no dry spots remain.
- Scoop ⅓ cup portions of cookie dough and place onto the prepared baking sheet, spacing evenly apart.
- Bake for 11–12 minutes, until the edges are set and the centers look slightly underbaked.
- For perfectly round cookies, use a round bowl, cup, or cookie cutter to gently swirl around the cookies immediately after removing them from the oven.
- Allow the cookies to rest on the baking sheet for about 10 minutes before transferring.
- Strain the canned pumpkin using a cheesecloth or paper towels until very little liquid remains.
- In a bowl, mix together the brown sugar, cinnamon, drained pumpkin, and pumpkin pie spice to create the pumpkin brown sugar mixture.
- For the frosting, beat the butter until light and off-white. Add the powdered sugar and mix until fully incorporated and slightly thick. Add the heavy cream and extracts, then whip until light and fluffy.
- Spread about 1 tablespoon of the pumpkin brown sugar mixture onto each cookie, then pipe or swirl the frosting on top.
- Enjoy fresh, or store cookies in an airtight container in the refrigerator for up to 8 days.
Nutrition
Private Notes
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