Dipping a Pumpkin Cinnamon Roll Cookie into a glass of dairy-free milk
4.86 from 14 votes

Pumpkin Cinnamon Roll Cookies

Delicate sugar cookies prepared in one bowl with a pumpkin butter-brown sugar center and topped with a rich caramel glaze.
Author: Minimalist Baker
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 (cookies)
Category: Dessert
Cuisine: Vegetarian
Freezer Friendly 1 Month (cookies only)
Does it keep? 2-3 Days



  • 1 stick butter (slightly softened)
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 cup whole-wheat pastry flour
  • 2 tsp baking powder
  • 1/2 cup milk
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 4 Tbsp pumpkin butter


  • 1 tsp each cinnamon and pumpkin pie spice
  • 4 Tbsp brown sugar
  • 4 Tbsp butter (slightly softened)


  1. Preheat oven to 375 degrees F (190 C).
  2. Cream sugars and butter with mixer; add egg and beat until combined.
  3. Add dry ingredients to a sifter. Alternate adding milk and dry ingredients to the butter mixture while mixing. Then add vanilla and stir.
  4. Chill for 30 minutes before rolling out. Roll out into a rectangle on floured surface, spread with butter, pumpkin butter and top with brown sugar, cinnamon and pumpkin pie spice.
  5. Carefully and tightly roll into a log, then use floss or a serrated knife to cut into equally thin slices.
  6. Transfer to a baking sheet (they won't spread much) and bake for 14-15 minutes, being careful not to over-bake. They will be a little tender looking, but take them out, let them rest for 3-4 minutes on the baking sheet, and then transfer them to a cooling rack.


*Nutrition information is a rough estimate.

Nutrition Per Serving (1 of 24 cookies)