Pumpkin Spice Cinnamon Roll Cookies
If you love my Cinnamon Roll Cookies then you will fall head over heels for these Pumpkin Spice Cookies. Get all of the thick, chewy, cinnamon-y flavor of cinnamon roll cookies coupled with pumpkin and pumpkin pie spice in each bite. Goodbye summer and hello Fall!!
Servings 16 cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups cake flour
- 2 tsp. cornstarch
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 1 tsp. pumpkin pie spice
- 1 cup cold, unsalted butter, cubed (16 Tbsp.)
- 1 1/4 cup granulated sugar
- 1/4 cup 100% pumpkin, blotted*
- 2 large eggs
- 2 large egg yolks
- 1 tsp. vanilla extract
For the cinnamon sugar filling
- 1 cup brown sugar, packed (light or dark)
- 6 Tbsp. unsalted butter, softened
- 1 Tbsp. pumpkin pie spice
- 1 Tbsp. ground cinnamon
For the cream cheese frosting
- 8 oz. cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 1/2 cups confectioners sugar
- 1 tsp. vanilla extract
- 1 tsp. pumpkin pie spice
- pinch of salt
Instructions
- Preheat the oven to 400°F. Line 2 baking sheets with silicone baking mats or parchment paper and set aside.
- Blot out some of the excess moisture in the pumpkin using paper towels. You don't have to get all of the moisture since we still want the pumpkin flavor in the cookies. Measure out 1/4 cup pumpkin AFTER moisture is removed. (see video or photos for reference).1/4 cup 100% pumpkin, blotted*
- Make the cinnamon sugar filling. In a small bowl, combine the brown sugar, softened butter, pumpkin pie spice, and cinnamon together until smooth. Set aside.1 cup brown sugar, packed (light or dark), 6 Tbsp. unsalted butter, softened, 1 Tbsp. ground cinnamon, 1 Tbsp. pumpkin pie spice
- In a large bowl, combine the dry ingredients: flour, cake flour, corn starch, baking soda, baking powder, salt and pumpkin pie spice. Set aside.2 1/2 cups all-purpose flour, 1 1/2 cups cake flour, 2 tsp. cornstarch, 1 tsp. baking soda, 1 tsp. baking powder, 1 tsp. salt, 1 tsp. pumpkin pie spice
- Place the butter and sugars into the bowl of a stand mixture and secure the paddle attachment. Turn the mixer on and cream on medium speed for about 2-3 minutes or until smooth and fluffy.1 cup cold, unsalted butter, cubed (16 Tbsp.), 1 1/4 cup granulated sugar
- Add in the blotted pumpkin, eggs, egg yolks and vanilla extract and blend until mixed.2 large eggs, 2 large egg yolks, 1 tsp. vanilla extract
- Gradually add in the dry ingredients, about 1/4 cup at a time until all dry ingredients are added and cookie dough comes together.
- On a clean, lightly floured surface, press the cookie dough into a long rectangle. Be sure to use enough flour, and flour on your hands too, so the dough is easier to work with. (For sizing, you can use a 9×13 inch dish for reference.) Flatten out using your hands or a rolling pin.
- Spoon the cinnamon sugar filling onto the dough and into an even layer, leaving about an inch around the boarder.
- Roll the dough up, starting on the long edge, being careful not to tear the dough. (If you floured your surface enough this shouldn't be an issue!) ?
- Cut the cookie dough into ~16-18 cookies. Roll cookies into balls, being sure to seal the filling inside so it doesn't ooze out. Bake for 9-11 minutes or until edges are lightly golden brown. Cool cookies on baking sheet for ~10-15 minutes then transfer to cooling rack.
- Make the cream cheese frosting. In a medium sized bowl, mix together the softened cream cheese and butter using a hand mixer. Then add in the powdered sugar, vanilla and salt. Mix until smooth. Add more powdered sugar as desired for a thicker frosting.8 oz. cream cheese, softened, 1/2 cup unsalted butter, softened, 2 1/2 cups confectioners sugar, 1 tsp. vanilla extract, pinch of salt
- Spread frosting on top of cooled cookies (I like to use a piping bag) and sprinkle the frosting with more pumpkin pie spice, as desired. Store cookies in the fridge for up to 5 days.1 tsp. pumpkin pie spice
Video
Notes
- When rolling the dough in a dough ball, be sure the cinnamon sugar filling inside doesn’t escape by pinching the edges of the dough around the filling. If it oozes out, it can cause the cookies to loose shape/look a little wonky but it's ok! To get cookies perfectly circular: Immediately after the cookies come out of the oven, place a circular cookie cutter or a circular drinking glass around one of the cookies (it should be larger than the cookie so you don’t cut off any edges) and give the cookies a spin. Swirling the cookie should help to smooth out any uneven edges.