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Like many of you, I adore cinnamon rolls. What’s not to love about pillowy dough swirled with cinnamon sugar and baked up until golden? Drawing inspiration from cinnamon rolls and pumpkin cookies, these slice-and-bake pumpkin cinnamon roll cookies are the best of both worlds! Recipe makes 34 cookies.
Once chilled, the pumpkin spice dough is rolled out and topped with a brown sugar-cinnamon filling, then rolled into a tight log and sliced into rounds.
Baked and finished with a sweet vanilla drizzle, the taste of cinnamon rolls wrapped up in pumpkin spice cookies is truly irresistible!
Pumpkin Cinnamon Roll Cookies
- Prep Time: 45 minutes
- Chill Time: 7 hours
- Cook Time: 14 minutes
- Total Time: 7 hours 59 minutes
- Yield: 34 cookies
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Slice and bake pumpkin cinnamon roll cookies with a brown sugar-cinnamon filling and drizzle of sweet vanilla glaze!
Ingredients
Cookies
- 2 cups flour
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/8 tsp cloves
- 1/8 tsp ginger
- 1/8 tsp nutmeg
- 3/4 cup unsalted butter, at room temperature
- 2/3 cup sugar
- 1 large egg
- 1/3 cup pure pumpkin
- 2 tsp vanilla extract
Filling
- 1 Tbsp unsalted butter, melted
- 1/2 cup light brown sugar
- 1 tsp cinnamon
Glaze
- 1 Tbsp unsalted butter, melted
- 2/3 cup powdered sugar, sifted
- 1/8 tsp salt
- 1/8 tsp cinnamon
- 1 Tbsp plus 1 tsp milk
- 1 tsp vanilla extract
Instructions
- Whisk together flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg in a medium bowl. Beat butter and sugar in a large mixer bowl at medium speed until light and fluffy. Beat in egg, pumpkin, and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Wrap dough in plastic and flatten to form a disc; chill in the refrigerator until easy to handle, at least 6 hours but preferably overnight.
- Roll dough out on a floured board to a 16 x 12-inch rectangle. Brush dough with melted butter, leaving a 1/4-inch border. Combine brown sugar and cinnamon and sprinkle over dough, pressing gently into dough with rolling pin. Roll dough up into a tight log, pinching edges to seal. Wrap log in waxed paper or parchment and twist ends to secure, then transfer to a baking sheet and freeze 1 hour, or until very firm.
- Line two baking sheets with parchment paper and use a sharp knife to cut dough into 1/2-inch slices (rotate roll as you cut to keep it from flattening). Place slices two inches apart on prepared baking sheets and chill for 15 minutes while preheating oven to 350°F.
- Bake, rotating pans halfway through, for 14 minutes, until tops and edges are set. Cool for 4 minutes on baking sheets, then transfer cookies to a wire rack to cool completely. For the glaze, whisk together melted butter, powdered sugar, salt, cinnamon, milk, and vanilla in a small bowl. Transfer to a small piping bag and drizzle over cookies; let set before serving.
Notes
Make ahead: Dough log can be wrapped well and frozen up to 1 month. When ready to bake, let dough thaw in the refrigerator for 30 minutes before slicing and baking.
