Description
Indulge in the cozy essence of autumn with these Pumpkin Cinnamon Roll Cookies. Perfectly capturing the magic of a soft cinnamon roll in a convenient cookie form, these treats combine pumpkin, cinnamon, and ginger into a tender, swirled masterpiece. They are a delightful, beginner-friendly alternative to yeasted rolls, offering the complex flavor profile of a bakery project without the long wait times. Ideal for festive gatherings or a quiet morning coffee, these bite-sized treats are guaranteed to disappear quickly from your cooling rack.
Ingredients
2 ¼ cups all-purpose flour
½ tsp baking soda
½ tsp salt
1 ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar, packed
⅓ cup pumpkin purée
1 tsp vanilla extract
For filling: 2 tbsp melted butter, 1/4 cup brown sugar, 1 tsp cinnamon
Instructions
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the pumpkin purée and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Roll the dough out onto a floured surface into a rectangular shape.
Brush with melted butter and sprinkle with the cinnamon-sugar filling mixture.
Carefully roll the dough into a tight log and wrap it in plastic wrap.
Chill the dough log in the refrigerator for at least 30 minutes to firm up.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Slice the log into 1/2-inch thick discs and place them on the prepared baking sheet.
Bake for 12-15 minutes until edges are set and golden.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Store the cookies in an airtight container at room temperature for up to 3 days. The dough log can be frozen for up to 1 month; just slice and bake directly from frozen, adding an extra minute or two to the baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3.5g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 15mg