Pumpkin Cinnamon Roll Cookies Are The Fall Treat You Need

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Soft, spiced, and swirled with cinnamon sugar goodness, these Pumpkin Cinnamon Roll Cookies bring all the cozy fall vibes to your dessert table. They’re part cookie, part cinnamon roll, basically autumn in bite-size form. Perfect for fall parties & potlucks, fall bake sales, lunchbox treats, or your next cozy coffee break.

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Fall’s Favorite Cookie, Rolled into One

Craving pumpkin spice cookies that actually feel like fall?

These Pumpkin Cinnamon Roll Cookies are just so delicious with their sweet, soft, cinnamon swirl twist, and maple glaze drizzle.

With the tender texture of an easy soft pumpkin sugar cookie and the swirl of your favorite pumpkin cinnamon rolls, they’re a must-bake treat for pumpkin lovers. Or cinnamon roll lovers.

Or if you’re like me, someone who just can’t resist a good cookie. Cookies are the one fall finger food treat I crave. Especially with a cup of strong black coffee, a good book and a warm, cozy fall sweater.

And they’re the ultimate easy fall baking recipe.

I also like to bring these into work as a special treat. I mean who can resist a cookie, that’s also a cinnamon roll?

You’ll only have to mix, roll, slice, and drizzle your way into serious cookie bliss.

Best part? They’re freezer-friendly and look way fancier than the effort it takes. Whether you serve them at a fall potluck, as a Thanksgiving snack or just sneak one with your afternoon tea, these cookies hit the spot.

⭐️ Also check out our other favorite Fall treats, like our Pumpkin Spice Walnut Muffins and these easy pumpkin cinnamon rolls with cream cheese icing, or decadent pumpkin pie cheesecake and more fun fall baking recipes.

Pumpkin Cinnamon Roll Cookie Ingredients You’ll Need

For the Dough:

• 2 ¼ cups all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• 1 ½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp nutmeg
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup brown sugar
• ⅓ cup pumpkin purée (not pumpkin pie filling)
• 1 egg yolk
• 1 tsp vanilla extract

For the Filling:

• 2 tbsp melted butter
• ¼ cup brown sugar
• 1 ½ tsp ground cinnamon

For the Glaze (optional)

• ¾ cup powdered sugar
• 1–2 tbsp milk or maple syrup
• ¼ tsp vanilla or maple extract if using milk

Pumpkin Spice Cookie Tips: You can double or triple this fall baking recipe if you need more yummy cookie fall desserts for a crowd.

Equipment You’ll Need

• Mixing bowls (1 large, 1 medium)
• Electric mixer or hand mixer
• Whisk
• Measuring cups and spoons
• Rubber spatula or wooden spoon
• Rolling pin
• Parchment paper
• Baking sheet
• Sharp knife or serrated knife (for slicing dough)
• Pastry brush (for the melted butter)
• Small bowl (for glaze)
• Wire cooling rack
• Plastic wrap (for chilling dough) – optional

⭐️ Also try these fun pumpkin treats, perfect for Thanksgiving, and Fall parties or these Spooky Halloween party desserts.

How to Make Cinnamon Roll Pumpkin Cookies

1. Make the Dough

In a bowl, whisk together flour, baking soda, salt, and spices.

In a separate large bowl, beat the softened butter with both sugars until creamy. Then add in the pumpkin purée, egg yolk, and vanilla, mixing until smooth.

Gradually stir in the dry ingredients, and continue to mix until a soft dough forms.

2. Chill the Dough (Optional but Recommended)

Wrap the dough in plastic wrap and chill for 30 minutes to 1 hour for easier rolling.

3. Roll Out the Dough

Roll the pumpkin cookie dough on a lightly floured piece of parchment paper (or other lightly floured surface) into a rectangle (about a 10″x14” (25 cm x 35cm) sized rectangle shape).

Brush the rectangle with melted butter, then sprinkle the cinnamon sugar filling evenly over the whole dough’s surface.

4. Make a Cinnamon Roll Log

Roll the dough up tightly from the long edge, like you would with cinnamon rolls.

Wrap it in plastic wrap, then place the rolled up cookie dough in the freezer for 10 to 15minutes.

This will help to help firm up the dough for easier cutting, and better shaped cookies. Just make sure you don’t forget it in there!

5. Slice and Bake the Pumpkin Cookie Dough Rolls

Slice the dough into ½ inch thick cookies and place the cookie dough on a lined baking sheet, spaced evenly apart.

Bake at 350°F (175°C) for 10–12 minutes, or until the edges are just set.

Let cool on the pan for 10 to 15 minutes before transferring to a wire rack

6. Make the Glaze (Optional) & Serve

Whisk the glaze ingredients together until smooth. Then using a spoon, drizzle the glaze over the cooled cookies.

Best served slightly warm with a glass of milk, coffee or tea!

Storage Tips: Store cookies in an airtight container at room temperature for up to 3 days, refrigerate up to 1 week. They also freeze well (with or without the glaze). 

• Mini cookie version: Divide the dough in half after mixing. Roll each half into a smaller rectangle, about 6×8 inches. Brush with half the filling mixture and roll up tightly from the long edge, just like the full-size version. Freeze the smaller logs for 10–15 minutes to firm them up. Slice into ¼-inch thick cookies. Bake at 350°F (175°C) for about 8–9 minutes, but watch closely. These will bake up smaller and slightly crispier on the edge.

How to Freeze the Raw Cookie Dough

After rolling the dough into a log (before slicing), wrap it tightly in plastic wrap. Then place the wrapped log in a freezer-safe ziploc bag or airtight container.

Label your bag with the date so you don’t forget, and freeze the dough for up to one or two months.

Alternatively you can cut the dough into slices before freezing, but make sure you put pieces of parchment paper in between so they don’t all freeze and stick together.

How To Bake From Frozen

• Slice the frozen dough into cookies (let the dough roll sit out for ~5 minutes if the roll is too hard to cut).

• Place the cookie rolls on a baking sheet and bake straight from frozen. You may need to add 1–2 extra minutes to the bake time.

Final Thoughts

When you’re in a frightful rush, these quick no bake Halloween desserts will save your ghoul’s night.

From the creepy-cute candy eyes to the white candy melt drizzle, these decorated mummy cookies are just the thing for parties, lunchbox surprises, or cozy movie nights.

Whether you’re feeding a crowd or making a silly snack with your kids, these cute Nutter Butter desserts are guaranteed to disappear, no tricks required.

Pumpkin Cinnamon Roll Cookies

Yield: 19-22 cookies

Prep Time: 25 minutes

Cook Time: 10 minutes

Additional Time: 30 minutes

Total Time: 1 hour 5 minutes

Soft, spiced, and swirled with cinnamon-sugar goodness, these Pumpkin Cinnamon Roll Cookies bring all the cozy fall vibes to your dessert table. They’re part cookie, part cinnamon roll, basically autumn in bite-size form. Perfect for fall parties & potlucks, fall bake sales, lunchbox treats, or your next cozy coffee break.

Print

Ingredients

For the dough:

• 2 ¼ cups all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• 1 ½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp nutmeg
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup brown sugar
• ⅓ cup pumpkin purée (not pumpkin pie filling)
• 1 egg yolk
• 1 tsp vanilla extract

For the filling:

• 2 tbsp melted butter
• ¼ cup brown sugar
• 1 ½ tsp ground cinnamon

For the glaze:

• ¾ cup powdered sugar
• 1–2 tbsp milk or maple syrup
• ¼ tsp vanilla or maple extract if using milk

Instructions

1. Make The Dough

In a bowl, whisk together flour, baking soda, salt, and spices.

In a separate large bowl, beat the softened butter with both sugars until creamy. Then add in the pumpkin purée, egg yolk, and vanilla, mixing until smooth.

Gradually stir in the dry ingredients, and continue to mix until a soft dough forms.

2. Chill the Dough (Optional but Recommended)

Wrap the dough in plastic wrap and chill for 30 minutes to 1 hour for easier rolling.

3. Roll Out the Dough

Roll the pumpkin cookie dough on a lightly floured piece of parchment paper (or other lightly floured surface) into a rectangle (about a 10"x14” (25 cm x 35cm) sized rectangle shape).

Brush the rectangle with melted butter, then sprinkle the cinnamon sugar filling evenly over the whole dough's surface.

4. Make a Cinnamon Roll Log

Roll the dough up tightly from the long edge, like you would with cinnamon rolls.

Wrap it in plastic wrap, then place the rolled up cookie dough in the freezer for 10 to 15minutes.

This will help to help firm up the dough for easier cutting, and better shaped cookies. Just make sure you don't forget it in there!

5. Slice and Bake the Pumpkin Cookie Dough Rolls

Slice the dough into ½ inch thick cookies and place the cookie dough on a lined baking sheet, spaced evenly apart.

Bake at 350°F (175°C) for 10–12 minutes, or until the edges are just set.

Let cool on the pan for 10 to 15 minutes before transferring to a wire rack.

6. Make the Glaze (Optional) & Serve

Whisk the glaze ingredients together until smooth. Then using a spoon, drizzle the glaze over the cooled cookies.

Best served slightly warm with a glass of milk, coffee or tea!

Storage Tips: Store cookies in an airtight container at room temperature for up to 3 days, refrigerate up to 1 week. They also freeze well (with or without the glaze). 

Notes

Tips & Variations

• Make-Ahead Friendly: Freeze the cookie log before slicing so you'll always have some fresh cookies on hand.

• Skip the Glaze: Still delicious without it, or use a light drizzle for less sweetness.

• Add Nuts: Sprinkle chopped pecans in the filling for a little crunch.

• Spice it up: Add a pinch of ground cloves or cardamom to the dough for deeper spice flavor.

• Use Pumpkin Purée Only: Don’t swap in pumpkin pie filling, it changes the texture and flavour.
• Mini cookie version: Divide the dough in half after mixing. Roll each half into a smaller rectangle, about 6x8 inches. Brush with half the filling mixture and roll up tightly from the long edge, just like the full-size version. Freeze the smaller logs for 10–15 minutes to firm them up. Slice into 1/4 inch thick cookies. Bake at 350°F (175°C) for about 8–9 minutes, but watch closely for doneness. These will bake up smaller and slightly crispier on the edge.

Nutrition Information:

Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 183Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 26mgSodium: 113mgCarbohydrates: 29gFiber: 1gSugar: 18gProtein: 2g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from online calculators.