Today I’m kicking off Fall Cookie Week with these Pumpkin Cinnamon Roll Cookies. Grab a glass of milk and your fat pants and let’s do this!
Pumpkin Cinnamon Roll Cookies:
If you’re new to Fall Cookie Week (FCW), this is an annual series I started in 2012 to celebrate fall baking and my favorite flavors of the season. Last year, my pal Julie Blanner joined in on the fun, and we doubled the number of FCW cookie recipes. I am so excited that this tasty week is back and even more thrilled to be teaming up with Julie again. I’m kicking things off with these Pumpkin Cinnamon Roll Cookies!
Each day this week, both Julie and I will share a cookie recipe. That’s a total of 10 new, delicious, and fall-inspired recipes. If you need a new cookie recipe, look no further. Like last year, we are also doing a Fall Cookie Week Giveaway as a thank you to our readers. More details on that will be coming later this week.
Whether you’re new to Inspired by Charm and Fall Cookie Week (FCW) or have been a loyal IBC reader for years, I am so happy to have you. You can find past years’ recipes via my series page here. For newcomers, please know that besides baking, I post home decor ideas, entertaining tips, DIY projects, crafts, and more. Feel free to join the IBC Mailing List or follow IBC on Instagram and Facebook so you don’t miss a thing.
With all of that covered. Let’s bake!
I thought I’d start off this 2017 series with something unique but quintessentially fall: Pumpkin Cinnamon Roll Cookies.
I’ve been wanting to make a cinnamon roll cookie for quite some time, and today felt like the perfect opportunity. And though cinnamon roll cookies are fabulous on their own, I decided to fall-ify mine. Inspiration came from my recipe for Pumpkin Cinnamon Rolls (which are amazing).
How to Make Pumpkin Cinnamon Roll Cookies:
These cookies are made in a similar way to cinnamon rolls. The dough gets rolled up after being sprinkled with cinnamon and sugar to create that classic cinnamon roll spiral.
Then, after some time in the refrigerator, the dough is sliced and baked.
Once cooled, the cookies are dunked in a sweet glaze.
As you can see, this is an easy cookie to make, and because of the pumpkin addition, it’s ideal for fall. The resulting cookie is dense but still soft and rich.
I’d say we have a seasonal winner!
How to Make Pumpkin Cinnamon Roll Cookies:
Aren’t they just the cutest? I think they would go great with my Waffle Cookies with Maple Glaze. How about a breakfast-themed cookie party?
Now, before you click away, the fun continues over at Julie Blanner’s site. For her first FCW cookie, she’s baked up these Frosted Apple Butter Cookies and boy do they look and sound delicious. Frosted cookies are easily my favorite.
I’ll meet you back here tomorrow for more fall baking!
Pumpkin Cinnamon Roll Cookies
- 1/2 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1 1/4 cup unsalted butter softened
- 4 ounces cream cheese softened
- 1 1/2 cups sugar
- 2 eggs
- 2/3 cup pumpkin puree
- 2 teaspoons vanilla extract
- 4 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon active dry yeast
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- In a small bowl, mix together the brown sugar, 2 teaspoons cinnamon, and 2 teaspoons pumpkin pie spice. Set aside.
- With a mixer, cream together the butter, cream cheese, and sugar until light and fluffy. Beat in the eggs, pumpkin puree, and vanilla extract. In another bowl, whisk together the flour, baking powder, dry yeast, cinnamon, nutmeg, cloves, and salt. Gradually add the dry mixture to the wet until just combined.
- Divide the dough into four equal parts. On a lightly floured surface, roll each into an 8×6-inch rectangle. Sprinkle each with about 3 tablespoons of the brown sugar mixture. Roll up tight starting with a long side. Wrap in plastic and refrigerate for 1 hour or until firm.
- Preheat your oven to 350 degrees F. Cut the dough into 3/8-inch slices. Place 1 inch apart on a greased (or parchment-lined) baking sheet. Bake 10-12 minutes or until the bottoms of the cookies are light brown. Remove from the sheet pan and allow to completely cool on a wire rack.
- In a small bowl, whisk together the glaze ingredients. (Add more milk if needed, one teaspoon at a time, to create a thin glaze.) Dip the tops of the cookies into the glaze. Let stand until set. Store in an airtight container.