Description
These Pumpkin Spice Cinnamon Roll Cookies combine the warm, cozy flavors of pumpkin pie spice and cinnamon sugar filling with a soft, tender cookie base. Topped with a luscious cream cheese frosting, they deliver the comforting taste of cinnamon rolls in an easy-to-eat cookie form, perfect for fall or any cozy occasion.
Ingredients
Scale
Dry Ingredients
- 2 cups All-Purpose Flour (Consider a gluten-free blend as a substitute.)
- 1 cup Cake Flour (If unavailable, substitute with half all-purpose flour.)
- 2 tablespoons Cornstarch (If omitted, slightly reduce the all-purpose flour.)
- 1 teaspoon Baking Soda (Ensure it’s fresh for best results.)
- 1 teaspoon Baking Powder (Ensure it’s fresh for best results.)
- 1/2 teaspoon Salt (Kosher or sea salt works perfectly.)
- 2 teaspoons Pumpkin Pie Spice (You can mix your own using cinnamon, nutmeg, and ginger.)
Filling
- 3/4 cup Brown Sugar (Use packed brown sugar for optimal sweetness.)
- 1/4 cup Butter (Softened for easy blending with sugar and spices.)
- 2 tablespoons Ground Cinnamon (Essential for that warm flavor.)
- 2 teaspoons Pumpkin Pie Spice
Wet Ingredients
- 1 cup Cold Unsalted Butter (Keep cold to prevent spreading during baking.)
- 3/4 cup Granulated Sugar (Brown sugar is a delicious alternative.)
- 1/4 cup Canned Pumpkin (blotted to remove excess moisture)
- 2 Eggs
- 1 teaspoon Vanilla Extract
Frosting
- 8 oz Cream Cheese (Ensure it’s softened for easy mixing.)
- 1/4 cup Butter (Softened)
- 2 cups Confectioners Sugar (Adjust to achieve your desired thickness.)
- 1 pinch Salt (Balances sweetness.)
Instructions
- Preparation: Preheat your oven to 400°F (205°C) and line baking sheets with silicone mats or parchment paper for easy cleanup and to prevent sticking.
- Prepare Pumpkin: Blot the excess moisture from your canned pumpkin using a paper towel; measure out 1/4 cup of the blotted pumpkin to use in the dough to avoid soggy cookies.
- Make Filling: In a small bowl, mix together the brown sugar, softened butter, pumpkin pie spice, and ground cinnamon until well combined. Set this cinnamon sugar filling aside to spread over the dough later.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, cake flour, cornstarch, baking soda, baking powder, salt, and pumpkin pie spice until evenly combined.
- Cream Butter and Sugar: In a large mixing bowl, cream the cold unsalted butter and granulated sugar together using an electric mixer until the mixture is smooth and fluffy, about 2-3 minutes.
- Add Wet Ingredients: To the creamed butter and sugar, add the blotted pumpkin, eggs, and vanilla extract. Mix well until fully incorporated.
- Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients, mixing gently until a cohesive dough forms. Avoid overmixing to keep dough tender.
- Assemble Cinnamon Roll Cookies: Spread the prepared cinnamon sugar filling evenly over the dough. Carefully roll the dough up tightly into a log shape, similar to a cinnamon roll. Using a sharp knife, cut the dough log into 16-18 equal pieces.
- Bake: Place the cut cookie slices flat side down on the prepared baking sheet, spacing them evenly. Bake in the preheated oven for 9-11 minutes, or until the edges are lightly golden and the centers appear set but still soft.
- Make Frosting: While the cookies bake and cool, beat together the softened cream cheese and softened butter in a bowl until smooth and creamy. Gradually mix in the confectioners’ sugar and a pinch of salt, adjusting the sugar quantity to reach your preferred frosting consistency.
- Frost Cookies: Once the cookies have cooled completely, generously spread or pipe the cream cheese frosting on top of each cookie to finish.
- Serve and Enjoy: Serve these pumpkin spice cinnamon roll cookies with a warm drink for a perfect cozy treat.
Notes
- Blotting excess moisture from the canned pumpkin is crucial to prevent soggy dough and ensure proper texture.
- Using cold butter in the dough helps prevent excessive spreading during baking, keeping the cookies thick and soft.
- You can substitute the cake flour with a mix of all-purpose flour and cornstarch if cake flour is unavailable.
- Ensure baking soda and baking powder are fresh for optimal leavening and texture.
- Adjust the cream cheese frosting sugar to your taste; for a thinner frosting, add a little milk or cream.
- Store cookies in an airtight container in the fridge for up to 5 days, as they contain cream cheese frosting.
- For a gluten-free version, use a gluten-free all-purpose flour blend in place of the flours.
