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- 1 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon pumpkin spice - 1/2 teaspoon salt - 1 cup canned pumpkin puree - Optional ingredients: - 1/2 cup chopped pecans or walnuts - 1/2 cup chocolate chips When making Pumpkin Spice Cinnamon Roll Cookies, you need a mix of rich and flavorful ingredients. Each one plays a key role in making these cookies taste amazing. First, the unsalted butter adds a creamy texture. It also helps the cookies rise nicely. Brown sugar gives a deep, caramel-like flavor. It keeps the cookies moist too. Granulated sugar balances sweetness well. Next, you’ll want a large egg. It binds the dough and adds more richness. Vanilla extract brightens the flavor and makes them smell great. Now let's talk about the dry ingredients. All-purpose flour is the main base. It gives structure to your cookies. Baking powder and baking soda help them rise. Pumpkin spice brings in that warm, fall flavor we love. Salt enhances all the other tastes. The star of the show is canned pumpkin puree. It adds moisture and a soft texture. If you want to mix things up, consider adding chopped nuts or chocolate chips. They add extra crunch and flavor. Gather these ingredients, and you'll be ready to bake some delicious cookies that everyone will love! 1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. 2. In a large bowl, cream together 1 cup of softened butter, 1 cup of brown sugar, and 1/2 cup of granulated sugar. Mix until it is light and fluffy. 3. Add 1 large egg and 1 teaspoon of vanilla extract to the mix. Beat this until well combined. 1. In a separate bowl, sift together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon of pumpkin spice, and 1/2 teaspoon of salt. 2. Gradually add this dry mix to the wet mixture. Alternate with 1 cup of canned pumpkin puree until just combined. 1. In a small bowl, mix 1/2 cup of brown sugar and 2 tablespoons of ground cinnamon. This will be your cinnamon-sugar swirl. 2. On a lightly floured surface, roll out the dough into a rectangle, about 1/2 inch thick. Sprinkle the cinnamon-sugar mix evenly over the dough. 3. From one long edge, carefully roll the dough into a log. Seal the edges as you go. Cut the log into 1-inch thick slices. 4. Place these slices on the prepared baking sheets. Bake for 12-15 minutes, or until the edges are lightly golden. To get the best texture for your cookies, start with the butter. Use softened butter. It helps create a light and fluffy base. Cold butter can make your cookies dense. Let it sit at room temperature for about 30 minutes. Measuring flour can be tricky. Use a spoon to scoop flour into your measuring cup. Avoid scooping directly from the bag. This method prevents packing too much flour, which can lead to hard cookies. Level off the top with a knife for accuracy. Spices can make a big difference in your cookies. Besides pumpkin spice, try adding a pinch of nutmeg or allspice. Both give a warm flavor. You can also add vanilla extract for a sweet note. Using high-quality pumpkin puree is key. Look for 100% pumpkin without additives. This ensures your cookies taste rich and full of pumpkin flavor. Canned is fine, just make sure it's pure pumpkin. Drizzling cream cheese glaze can be an art. Transfer the glaze to a zip-top bag and cut a small tip off one corner. This lets you create pretty patterns over the cookies. Serve your cookies warm for the best taste. Warm cookies melt in your mouth. You can place them on a decorative plate or a cake stand. Add a sprinkle of extra cinnamon on top for flair. This makes them look even more inviting. {{image_2}} You can make these cookies even more fun! Try adding different nuts, like pecans or walnuts. They add a nice crunch. You can also toss in chocolate chips for a sweet surprise. Each bite will be a mix of flavors! Another idea is to experiment with spices. Cinnamon is great, but you can add nutmeg or ginger for a twist. These changes can make the cookies unique! If you need gluten-free cookies, swap all-purpose flour for a gluten-free blend. Many brands work well in baking. This way, everyone can enjoy these treats! For a vegan version, replace the egg with a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes to thicken. Use coconut oil instead of butter for a creamy texture. These cookies shine during the holidays! You can mix in spices like cloves or allspice for a festive flair. Adding fruits like dried cranberries or apples can give a nice autumn taste. You can even top the cookies with chopped nuts or seasonal sprinkles. Each of these ideas makes the cookies perfect for any gathering! To keep your Pumpkin Spice Cinnamon Roll Cookies fresh, store them at room temperature. Use an airtight container to lock in moisture and flavor. This will help them stay soft and tasty for a few days. You can layer the cookies with parchment paper to prevent sticking. If you want to enjoy these cookies later, freezing is a great option. Place the cooled cookies in a single layer on a baking sheet. Freeze for about an hour. Once firm, transfer them to a freezer bag or container. This way, you can enjoy them for up to three months. To thaw, simply leave them at room temperature for about 30 minutes. For a warm treat, pop them in the microwave for a few seconds. These cookies will stay fresh for about five days at room temperature. If stored in the fridge, they can last a week longer. However, they taste best when fresh. So, plan to share or enjoy them quickly! Yes, you can make these cookies without nuts. Just leave out the pecans or walnuts. The cookies will still taste great. If you want some crunch, try adding extra chocolate chips or oats. These options keep the texture nice. If you don't have pumpkin puree, use sweet potato puree. It gives a similar flavor and texture. You can also use butternut squash puree. Both options work well in this recipe. Just make sure they are smooth and not chunky. To check if the cookies are done, look for golden edges. They should be set in the middle, not too soft. You can also insert a toothpick in the center. If it comes out clean, your cookies are ready. This blog post details how to make delicious pumpkin cookies. We covered the key ingredients, from butter to pumpkin puree, and shared step-by-step instructions. You learned tips for the perfect texture and flavor, along with fun variations and storage options. These cookies bring warmth and joy to any season. Whether you stick to the classic recipe or try new twists, you’ll enjoy every bite. Happy baking!

Pumpkin Spice Cinnamon Roll Cookies

Indulge in the warm flavors of the season with these Pumpkin Spice Cinnamon Roll Cookies! Soft, gooey, and topped with a delicious cream cheese glaze, these cookies are the perfect treat for any fall gathering. With simple ingredients and easy steps, you'll have 24 mouthwatering cookies ready in no time. Click through for the full recipe and delight your taste buds today! #PumpkinSpice #FallBaking #CinnamonRollCookies #CookieRecipes
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Ingredients
  

1 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon pumpkin spice

1/2 teaspoon salt

1 cup canned pumpkin puree

1/2 cup chopped pecans or walnuts (optional)

1/2 cup chocolate chips (optional)

For the Cinnamon Swirl:

1/2 cup brown sugar, packed

2 tablespoons ground cinnamon

For the Cream Cheese Glaze:

4 oz cream cheese, softened

1 cup powdered sugar

2 tablespoons milk

Instructions
 

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

    In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

      Add the egg and vanilla extract to the mixture and beat until well combined.

        In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, pumpkin spice, and salt. Gradually add this dry mixture to the wet mixture, alternating with the pumpkin puree, until just combined.

          If using, fold in the chopped pecans or walnuts and chocolate chips.

            In a small bowl, mix together the brown sugar and ground cinnamon for the swirl.

              On a lightly floured surface, roll out the cookie dough into a rectangle (approximately 1/2 inch thick). Sprinkle the cinnamon-sugar mixture evenly over the top of the dough.

                From the long edge, carefully roll the dough into a log, sealing the edges as you go. Cut the log into 1-inch thick slices and place them on the prepared baking sheets.

                  Bake for 12-15 minutes or until the edges are lightly golden.

                    While the cookies are baking, prepare the cream cheese glaze by whisking together the softened cream cheese, powdered sugar, and milk until smooth.

                      Once the cookies have cooled slightly, drizzle the cream cheese glaze over the top.

                        Prep Time: 20 minutes | Total Time: 40 minutes | Servings: Approximately 24 cookies

                          - Presentation Tips: Arrange the cookies in a decorative glass or on a cake stand, and garnish with a sprinkle of extra cinnamon for an inviting display. Serve warm for the best experience!