Why You’ll Love This Recipe
These Chewy Crumbl Pumpkin Roll Cookies offer everything you love about pumpkin desserts with an added twist. The thick, soft cookie base made with pumpkin puree is spiced just right with pumpkin pie spice and cinnamon. Topping these cookies is a cinnamon-brown sugar streusel that adds sweetness and texture. But the real star is the creamy cream cheese frosting swirled on top, giving each bite a rich, tangy finish. They’re the perfect combination of flavors and textures, and the cookies are easy to make, so you’ll have a warm, autumn-inspired dessert in no time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cookies
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ⅓ cup brown sugar, packed
- 1 large egg yolk
- ¼ cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1⅔ cups all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ¾ teaspoon pumpkin pie spice
- ¼ teaspoon ground cinnamon
For the Cinnamon Sugar Mixture
- 3 tablespoons unsalted butter, softened
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar, packed
- 2 teaspoons ground cinnamon
- 3 tablespoons all-purpose flour
For the Cream Cheese Frosting
- 2 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- ½ teaspoon vanilla extract
- ½ cup powdered sugar
Directions
- Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the cookie dough: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg yolk, pumpkin puree, and vanilla extract, mixing until well combined.
- Combine the dry ingredients: In a separate bowl, whisk together the all-purpose flour, salt, baking powder, pumpkin pie spice, and ground cinnamon. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Shape the cookies: Scoop out approximately ⅓ cup of dough for each cookie and roll into a ball. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each dough ball slightly with the back of a spoon.
- Prepare the cinnamon sugar mixture: In a small bowl, mix together the softened butter, granulated sugar, brown sugar, ground cinnamon, and all-purpose flour until well combined. Divide the mixture into 8 equal portions and place one portion of the cinnamon sugar mixture on top of each cookie dough ball, gently pressing it down.
- Bake the cookies: Bake for 13–15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the cream cheese frosting: In a medium bowl, beat together the softened cream cheese, unsalted butter, vanilla extract, and powdered sugar until smooth and creamy.
- Frost the cookies: Once the cookies have cooled completely, spread a generous amount of cream cheese frosting on top of each cookie. Use a piping bag or a ziplock bag with the tip cut off to pipe a swirl of frosting on each cookie to mimic the appearance of a pumpkin roll.
Servings and Timing
- Prep time: 15 minutes
- Cook time: 13–15 minutes
- Total time: 30 minutes
- Servings: Approximately 8 large cookies
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 4-5 days. To keep them fresh, refrigerate if you’re not planning to eat them within a couple of days. When ready to serve, let the cookies come to room temperature. If you want to store them for a longer period, you can freeze the cookies (without frosting) for up to 3 months. Frost them after thawing.
FAQs
1. Can I use pumpkin pie filling instead of pumpkin puree?
It’s best to use pumpkin puree for this recipe, as pumpkin pie filling contains added spices and sugar, which could alter the flavor and texture of the cookies.
2. Can I use a different frosting for these cookies?
Yes! If you prefer, you can use a different frosting like a cinnamon buttercream or even a glaze. However, the cream cheese frosting complements the pumpkin flavors wonderfully.
3. Can I make these cookies ahead of time?
Yes, you can prepare the dough ahead of time and refrigerate it for up to 2 days. When you’re ready, scoop and bake the cookies as directed. You can also freeze the dough and bake them later.
4. Can I use all-purpose gluten-free flour in this recipe?
Yes, you can use a gluten-free all-purpose flour blend in place of regular flour. Make sure it contains xanthan gum, or add it to help with texture and structure.
5. Can I make mini cookies instead of large ones?
Absolutely! If you want to make mini cookies, divide the dough into smaller portions and bake for about 9–10 minutes, checking for doneness.
6. How can I prevent the cookies from spreading too much?
Chill the dough for about 30 minutes before baking. This will help the cookies maintain their shape while baking and prevent excessive spreading.
7. How do I know when the cookies are done?
The cookies should be lightly golden around the edges but still soft in the center. They’ll firm up as they cool, so don’t overbake them.
8. Can I make these cookies dairy-free?
Yes, to make them dairy-free, you can substitute the butter and cream cheese with dairy-free alternatives like vegan butter and non-dairy cream cheese.
9. How thick should the frosting be?
The cream cheese frosting should be smooth and spreadable but not too runny. If it’s too thick, add a tiny bit of milk; if it’s too thin, add a little more powdered sugar.
10. Can I add nuts to these cookies?
If you like, you can add chopped pecans or walnuts to the cookie dough or sprinkle them on top of the frosting for extra texture and flavor.
Conclusion
Chewy Crumbl Pumpkin Roll Cookies are an irresistible fall treat that brings together the best of pumpkin desserts in a fun, easy-to-make cookie format. With their soft, spiced cookie base, cinnamon-brown sugar streusel topping, and creamy frosting, these cookies are perfect for autumn gatherings, holiday celebrations, or just as a cozy treat to enjoy with a warm beverage. Their delightful flavors and textures will make them a staple for your fall baking repertoire.
Chewy Crumbl Pumpkin Roll Cookies
Chewy Crumbl Pumpkin Roll Cookies bring the flavors of fall into a delicious and easy-to-make treat. With a soft, spiced pumpkin cookie base, cinnamon-brown sugar streusel topping, and creamy cream cheese frosting, these cookies offer the perfect balance of sweet and savory. Inspired by pumpkin cinnamon rolls, these cookies are ideal for autumn celebrations, cozy snacks, or gifting to loved ones. A must-try for pumpkin lovers looking to enjoy the essence of fall in every bite!
- Prep Time: 15 minutes
- Cook Time: 13–15 minutes
- Total Time: 30 minutes
- Yield: 8 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cookies:
½ cup unsalted butter, softened
½ cup granulated sugar
⅓ cup brown sugar, packed
1 large egg yolk
¼ cup pumpkin puree (not pumpkin pie filling)
1 teaspoon vanilla extract
1⅔ cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
¾ teaspoon pumpkin pie spice
¼ teaspoon ground cinnamon
For the Cinnamon Sugar Mixture:
3 tablespoons unsalted butter, softened
2 tablespoons granulated sugar
2 tablespoons brown sugar, packed
2 teaspoons ground cinnamon
3 tablespoons all-purpose flour
For the Cream Cheese Frosting:
2 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
½ teaspoon vanilla extract
½ cup powdered sugar
Instructions
-
Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
-
Prepare the cookie dough: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg yolk, pumpkin puree, and vanilla extract, mixing until well combined.
-
Combine the dry ingredients: In a separate bowl, whisk together the all-purpose flour, salt, baking powder, pumpkin pie spice, and ground cinnamon. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
-
Shape the cookies: Scoop out approximately ⅓ cup of dough for each cookie and roll into a ball. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each dough ball slightly with the back of a spoon.
-
Prepare the cinnamon sugar mixture: In a small bowl, mix together the softened butter, granulated sugar, brown sugar, ground cinnamon, and all-purpose flour until well combined. Divide the mixture into 8 equal portions and place one portion of the cinnamon sugar mixture on top of each cookie dough ball, gently pressing it down.
-
Bake the cookies: Bake for 13–15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
-
Prepare the cream cheese frosting: In a medium bowl, beat together the softened cream cheese, unsalted butter, vanilla extract, and powdered sugar until smooth and creamy.
-
Frost the cookies: Once the cookies have cooled completely, spread a generous amount of cream cheese frosting on top of each cookie. Use a piping bag or a ziplock bag with the tip cut off to pipe a swirl of frosting on each cookie to mimic the appearance of a pumpkin roll.
Notes
Pumpkin puree is recommended over pumpkin pie filling to keep the flavor authentic.
If you prefer a different frosting, try a cinnamon buttercream for a twist.
These cookies can be made ahead of time; just chill the dough or freeze the baked cookies for later enjoyment.
