Cinnamon Roll Pumpkin Cream Cheese Cookies – Easy Fall Dessert Recipe

The scent of freshly baked cinnamon roll pumpkin cream cheese cookies is pure autumn magic—warm, spicy-sweet, and just a little bit nostalgic. Honestly, the first time I made these, my kitchen smelled so good that the neighbors popped by (I swear, it’s impossible to resist!). I’d been craving something that felt a little cozy and special but didn’t require me to roll out dough or fuss with yeast. That’s when the idea for these cookies popped into my head—what if I took all the goodness of a cinnamon roll, added the earthy sweetness of pumpkin, and tucked in a creamy swirl of cheesecake filling?

I’ll confess: I’ve tested this recipe more times than I can count. Every batch has been a hit, from family movie nights to a last-minute Friendsgiving dessert. There’s something about the combo of pumpkin and cinnamon that feels like a hug, and when you add a rich cream cheese center? Game over. These cookies are a total crowd-pleaser, but they’re also secretly easy and perfect for bakers of any skill level. Whether you’re baking with kids, planning a fall potluck, or just want a little treat for yourself, cinnamon roll pumpkin cream cheese cookies are the answer.

What really hooked me was how these cookies hit that sweet spot between soft and chewy, with a gooey, tangy center and a cinnamon sugar swirl that looks as inviting as it tastes. They’re not just another pumpkin cookie—they’re your new favorite fall dessert, trust me. Plus, if you’re anything like me, you’ll appreciate that they use simple ingredients and come together without any fancy equipment. Let’s get baking—you’re about to have your whole house smelling like a bakery!

Why You’ll Love This Recipe

• Quick & Easy: These cinnamon roll pumpkin cream cheese cookies come together in under an hour, making them perfect for busy weeknights or spontaneous baking sessions.
• Simple Ingredients: No need for a special grocery run—if you’ve got pumpkin puree and cream cheese, you’re basically halfway there.
• Perfect for Fall Gatherings: From cozy brunches to Halloween parties and Thanksgiving dessert tables, these cookies always steal the show.
• Crowd-Pleaser: I’ve watched both kids and adults light up after the first bite. There’s just something so comforting and nostalgic about that cinnamon-swirled aroma.
• Unbelievably Delicious: The combination of fluffy pumpkin cookie dough, a decadent cream cheese filling, and that signature cinnamon roll swirl is pure comfort food.

What sets these cookies apart? After baking batch after batch (and eating more than I care to admit), I realized the secret is twofold: blending just the right amount of pumpkin for a super soft, almost cake-like texture, and using a chilled cream cheese filling so you get that perfect gooey center every time. The cinnamon-sugar spiral isn’t just for looks—it infuses each bite with that spicy warmth you expect from a classic cinnamon roll, but without the hassle of proofing dough or sticky frosting. It’s a little shortcut, a little bit genius, and totally worth it.

Honestly, these cookies are the kind that make you pause after the first bite—soft, sweet, and just a touch tangy from the cream cheese. They’re a cozy treat that delivers the best parts of a cinnamon roll and pumpkin cheesecake in one bite-sized package. No stress, no fuss, just pure autumn comfort you’ll want to bake again and again.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver big flavor and the ultimate fall cookie experience. Most of these are pantry staples, and I’ll share a few tips for swaps or upgrades if you’re feeling fancy!

• For the Cookie Dough:
  • All-purpose flour (sifted for best texture; you can swap with a 1:1 gluten-free blend if needed)
  • Baking powder (gives the cookies a gentle lift)
  • Baking soda (balances the acidity from the pumpkin and cream cheese)
  • Salt (just a pinch for flavor contrast)
  • Ground cinnamon (the star spice—if you love it extra spicy, toss in a pinch more!)
  • Ground nutmeg (adds warmth; optional but recommended)
  • Unsalted butter, softened (I like Kerrygold for a richer taste, but any real butter works)
  • Granulated sugar (for sweetness and structure)
  • Brown sugar (adds a little caramel depth and chewiness)
  • Pure pumpkin puree (not pumpkin pie filling—Libby’s is my go-to, but homemade works too)
  • Egg yolk (makes the cookies richer and helps bind everything)
  • Pure vanilla extract (for that classic bakery aroma)
• For the Cream Cheese Filling:
  • Cream cheese, softened (full-fat is best for creaminess; use dairy-free if needed)
  • Powdered sugar (for a smooth, thick filling)
  • Vanilla extract (for flavor)
• For the Cinnamon Sugar Swirl:
  • Ground cinnamon
  • Granulated sugar

Ingredient Tips: If you’re out of brown sugar, you can use all granulated sugar, but the cookies might lose a little chewiness. Almond flour works in a pinch for a gluten-free swap, though the cookies will be a bit more tender. Dairy-free cream cheese and butter substitutes work well for those with allergies—just make sure they’re the block style, not spreadable.

For a little extra flair, sprinkle in some mini chocolate chips or chopped pecans. And if you want to make it extra autumnal, a tiny pinch of ground cloves or ginger takes it over the top. Trust me—these ingredients are flexible and forgiving, so don’t stress if you need to make a swap or two.

Equipment Needed

• Mixing bowls: At least two—one for the cookie dough, one for the cream cheese filling (I love using glass so I can see all the swirls forming).
• Electric hand mixer or stand mixer: Either works! If using a stand mixer, the paddle attachment is your friend. A whisk and some elbow grease will do in a pinch, but mixing by hand takes a bit longer.
• Measuring cups and spoons: For accuracy. I’m a fan of metal cups—they last forever and are easy to level off.
• Baking sheet: Standard size, lined with parchment paper or a silicone baking mat for easy cleanup.
• Cookie scoop or tablespoon: Helps portion out the dough evenly, but two spoons and a little patience work just fine.
• Small offset spatula or butter knife: For swirling the cinnamon sugar (optional, but makes it fun and pretty).
• Wire cooling rack: Essential for preventing soggy-bottomed cookies.

Don’t sweat it if you don’t have a mixer—mixing by hand is totally doable, just takes a little more muscle. If you don’t own a cookie scoop, a regular spoon works, though the cookies may be a touch less uniform (honestly, mine rarely look identical—rustic is in!). Keep your parchment paper handy for easy cleanup, and if you don’t have a cooling rack, just slide the parchment with cookies onto your countertop.

How to Make Cinnamon Roll Pumpkin Cream Cheese Cookies

1. Prepare the Cream Cheese Filling:
   • In a small bowl, beat together 4 oz (115g) cream cheese, 1/4 cup (30g) powdered sugar, and 1/2 tsp vanilla extract until smooth and creamy.
   • Scoop out heaping 1/2 teaspoon portions onto a parchment-lined plate. You’ll need about 16-18 mounds.
   • Freeze the cream cheese dollops for at least 30 minutes. This step keeps the filling from oozing out during baking!
2. Mix the Cinnamon Sugar:
   • In a small bowl, stir together 1/4 cup (50g) granulated sugar and 1 tablespoon ground cinnamon. Set aside for swirling later.
3. Make the Pumpkin Cookie Dough:
   • In a medium bowl, whisk together 1 3/4 cups (220g) all-purpose flour, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 2 tsp ground cinnamon, and 1/2 tsp ground nutmeg.
   • In a large bowl, beat 1/2 cup (115g) unsalted butter, 1/2 cup (100g) granulated sugar, and 1/4 cup (50g) brown sugar until light and fluffy (about 2-3 minutes).
   • Add 1/2 cup (120g) pumpkin puree, 1 egg yolk, and 1 tsp vanilla extract. Beat until well combined, scraping down the sides as needed. Don’t worry if it looks a little curdled—totally normal!
   • Gradually add the dry ingredients to the wet, mixing until just combined. Don’t overmix, or the cookies will get dense.
4. Shape and Fill the Cookies:
   • Scoop about 2 tablespoons (30g) of cookie dough and flatten into a disc in your palm.
   • Place a frozen cream cheese dollop in the center, then fold the dough around it, pinching to seal. Roll gently into a ball.
   • Roll each ball in the cinnamon sugar, then place on the prepared baking sheet, spacing at least 2 inches (5cm) apart.
5. Add the Cinnamon Roll Swirl:
   • Using a small offset spatula or butter knife, gently swirl the tops of each cookie with a bit more cinnamon sugar for that classic cinnamon roll look.
6. Bake:
   • Bake at 350°F (175°C) for 12-14 minutes, or until the edges are set but the centers are still slightly soft. Don’t overbake—the cookies will firm up as they cool.
   • If the filling peeks out a bit, that’s totally fine. Imperfect swirls just add to their homemade charm!
7. Cool and Enjoy:
   • Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The centers will stay gooey if you don’t overbake.

Prep Note: If the dough gets sticky, chill it for 10-15 minutes before shaping. If the cream cheese filling softens too much, pop it back in the freezer for a few extra minutes. You’ll know the cookies are done when they’re puffed and just golden at the edges—don’t wait for them to get firm or you’ll miss out on that dreamy, soft texture.

Cooking Tips & Techniques

• Keep the Filling Cold: Freezing the cream cheese filling is non-negotiable—otherwise, it’ll leak out and make a mess. I learned this the hard way (my first batch was more “cream cheese puddle” than cookie!).
• Don’t Overmix: Once you add the dry ingredients, mix until just combined. Overmixing = tough cookies. Trust me, I’ve had a few dense disasters before figuring this out!
• Uniform Size Matters: Use a cookie scoop or measure your dough for even baking. If you go freestyle, keep an eye on the oven—they might bake unevenly.
• Chill the Dough if It Gets Sticky: Pumpkin makes the dough wetter than usual. If it’s too hard to handle, a quick chill in the fridge works wonders.
• Swirl with Care: For a pretty cinnamon roll effect, don’t overdo the swirling—just a few gentle strokes on top do the trick.
• Let Them Cool: These cookies are super soft right out of the oven and can break if moved too soon. Give them those 5 minutes on the tray before transferring.
• Testing Doneness: The cookies should look set at the edges but still a bit underbaked in the center. They’ll finish setting up as they cool (don’t worry, they won’t be raw inside!).
• Batch Baking: If you’re making a double batch for a crowd, keep the extra dough and cream cheese filling chilled between rounds.

These tips come from a lot of trial and error (and more than a few “test” cookies eaten for research). Don’t stress if your first try isn’t bakery-perfect—the homemade look is part of their charm. And honestly, the gooey, soft centers are what makes these cinnamon roll pumpkin cream cheese cookies irresistible!

Variations & Adaptations

• Gluten-Free Version: Swap the all-purpose flour for a 1:1 gluten-free baking blend. The cookies come out a bit more tender, but the flavor is just as dreamy.
• Dairy-Free Adaptation: Use dairy-free cream cheese and butter alternatives. I’ve tested with Miyoko’s and Earth Balance—both work beautifully.
• Chocolate Twist: Add mini chocolate chips to the dough or sprinkle a few on top before baking. Pumpkin and chocolate are unexpectedly great together!
• Nutty Crunch: Fold in chopped pecans or walnuts for a little crunch. If you love that classic cinnamon roll-with-pecans vibe, this is a must-try.
• Maple Drizzle: Whisk together powdered sugar, a splash of milk, and a few drops of maple extract for a sweet glaze to drizzle on top after baking.
• For Smaller Cookies: Use a smaller cookie scoop and reduce the bake time by 2-3 minutes. Perfect for parties or lunchbox treats.

I’ve personally tried the chocolate chip version, and it’s a hit every time—especially with kids. If you’re baking for someone with nut allergies, just skip the nuts (the cookies are plenty flavorful on their own). And for those who like things extra sweet, a drizzle of maple glaze is the cherry on top!

Serving & Storage Suggestions

These cookies are best enjoyed slightly warm, when the cream cheese filling is soft and luscious. Serve them on a pretty platter with a dusting of extra cinnamon sugar for a little sparkle—honestly, they look straight out of a bakery window!

• Serving Temperature: Warm is best, but room temp is still amazing. If you want to reheat, pop them in the microwave for 10-15 seconds.
• Pairing Ideas: These cookies are made for fall drinks—think hot chai, pumpkin spice lattes, or apple cider. For a dessert spread, serve alongside a fruit platter or a scoop of vanilla ice cream.
• Storage: Store leftovers in an airtight container in the fridge for up to 5 days. The cream cheese filling means these should stay chilled if not eaten right away.
• Freezing: Freeze baked cookies in a single layer, then transfer to a freezer bag. Thaw at room temp, then gently rewarm in the oven at 300°F (150°C) for 5-7 minutes.

The flavors deepen after a day in the fridge—the cinnamon gets a little spicier, and the pumpkin really shines. Don’t be surprised if they disappear before you get a chance to store them, though!

Nutritional Information & Benefits

Each cinnamon roll pumpkin cream cheese cookie contains approximately:

• Calories: 170
• Fat: 8g
• Carbohydrates: 23g
• Protein: 2g
• Sugar: 13g

Pumpkin brings more than just flavor—it’s full of beta-carotene, fiber, and vitamin C. Cream cheese adds some calcium and a little protein, while the spices (especially cinnamon and nutmeg) are linked to antioxidants and a cozy sense of well-being. For those following a gluten-free or dairy-free diet, this recipe adapts easily with simple swaps. Just be mindful of allergens like dairy and wheat if you’re sharing these with friends. I love these cookies because they satisfy my sweet tooth without going overboard, and the pumpkin keeps them moist and a bit lighter than classic cream cheese desserts.

Conclusion

Cinnamon roll pumpkin cream cheese cookies are the fall treat you never knew you needed—soft, gooey, and packed with all the flavors of a pumpkin spice latte and a cinnamon roll, minus the fuss. They’re easy enough for a weekday bake, but special enough for any holiday table. I’m totally obsessed, and I hope you will be too!

Don’t be afraid to get creative—tweak the spices, try a new filling, or go wild with toppings. The best part about baking is making it your own. If you try these cookies (and I hope you do!), let me know how they turn out. Drop a comment, share your photos, or tell me your favorite variation. Happy baking—and may your kitchen always smell this good!

Frequently Asked Questions

Can I use pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling has added sugar and spices, so it’ll throw off the texture and flavor. Stick with pure pumpkin puree for best results.

What if I don’t have a cookie scoop?

No worries! Just use a tablespoon or your hands to portion out the dough. The cookies might look a little more “homemade,” but they’ll taste just as great.

Can I make the dough ahead of time?

Absolutely! You can chill the dough (and the frozen cream cheese filling) overnight. Just let the dough soften a bit before shaping and baking.

How do I know when the cookies are done?

The edges should look set and lightly golden, but the centers will still be soft. Don’t overbake—they’ll finish setting as they cool.

Can I freeze the unbaked cookies?

Yes! Assemble the cookies with the cream cheese filling, then freeze on a tray. Once solid, transfer to a freezer bag. Bake straight from frozen—just add 2-3 minutes to the bake time.

Print