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
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Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
