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Cinnamon Roll Pumpkin Cream Cheese Cookies

cinnamon roll pumpkin cream cheese cookies - featured image
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These soft, chewy cookies combine the cozy flavors of cinnamon rolls and pumpkin cheesecake, featuring a gooey cream cheese center and a cinnamon sugar swirl. They’re easy to make, perfect for fall gatherings, and guaranteed to fill your kitchen with irresistible autumn aromas.

Ingredients

Scale
  • 1 3/4 cups (220g) all-purpose flour, sifted
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg (optional)
  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) brown sugar
  • 1/2 cup (120g) pure pumpkin puree (not pumpkin pie filling)
  • 1 egg yolk
  • 1 teaspoon pure vanilla extract
  • 4 ounces (115g) cream cheese, softened
  • 1/4 cup (30g) powdered sugar
  • 1/2 teaspoon vanilla extract (for filling)
  • 1/4 cup (50g) granulated sugar (for cinnamon sugar swirl)
  • 1 tablespoon ground cinnamon (for cinnamon sugar swirl)

Instructions

  1. In a small bowl, beat together cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  2. Scoop heaping 1/2 teaspoon portions of the cream cheese mixture onto a parchment-lined plate (about 16-18 mounds) and freeze for at least 30 minutes.
  3. In another small bowl, mix 1/4 cup granulated sugar and 1 tablespoon ground cinnamon for the cinnamon sugar swirl. Set aside.
  4. In a medium bowl, whisk together flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg.
  5. In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes).
  6. Add pumpkin puree, egg yolk, and vanilla extract to the butter mixture and beat until well combined.
  7. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  8. Scoop about 2 tablespoons of dough and flatten into a disc in your palm. Place a frozen cream cheese dollop in the center, fold the dough around it, and roll gently into a ball.
  9. Roll each dough ball in the cinnamon sugar mixture and place on a parchment-lined baking sheet, spacing 2 inches apart.
  10. Using a small offset spatula or butter knife, gently swirl the tops of each cookie with a bit more cinnamon sugar.
  11. Bake at 350°F (175°C) for 12-14 minutes, until edges are set but centers are still slightly soft.
  12. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Freeze the cream cheese filling to prevent it from leaking during baking. Don’t overmix the dough to keep cookies soft. If the dough is sticky, chill it for 10-15 minutes before shaping. For gluten-free or dairy-free adaptations, use a 1:1 gluten-free flour blend and dairy-free cream cheese and butter. Cookies are best enjoyed slightly warm and can be stored in the fridge for up to 5 days.

Nutrition

Keywords: cinnamon roll cookies, pumpkin cream cheese cookies, fall dessert, easy pumpkin cookies, cream cheese filling, cinnamon sugar swirl, autumn baking, Thanksgiving cookies, Halloween cookies, pumpkin spice cookies

Find it online: https://bitematrix.com/cinnamon-roll-pumpkin-cream-cheese-cookies-easy-fall-dessert-recipe/