Go Back
–+ servings

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
Print
Dipping a Pumpkin Cinnamon Roll Cookie into a glass of dairy-free milk
4.86 from 14 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24 (cookies)
Course Dessert
Cuisine Vegetarian
Freezer Friendly 1 Month (cookies only)
Does it keep? 2-3 Days

Ingredients

DOUGH

  • 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

FILLING

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

Instructions

  • Preheat oven to 375 degrees F (190 C).
  • Cream sugars and butter with mixer; add egg and beat until combined.
  • Add dry ingredients to a sifter. Alternate adding milk and dry ingredients to the butter mixture while mixing. Then add vanilla and stir.
  • 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.
  • Carefully and tightly roll into a log, then use floss or a serrated knife to cut into equally thin slices.
  • 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.

Notes

*Nutrition information is a rough estimate.

Nutrition (1 of 24 servings)

Serving: 1 cookies Calories: 145 Carbohydrates: 20 g Protein: 2 g Fat: 6 g Saturated Fat: 3 g Sodium: 71 mg Fiber: 1 g Sugar: 8.5 g