Chewy Crumbl Pumpkin Roll Cookies

Why You’ll Love This Recipe

• Autumnal Flavors: A harmonious blend of pumpkin, cinnamon, and pumpkin pie spice creates a warm, seasonal taste.

• Soft & Chewy Texture: The combination of butter, brown sugar, and pumpkin puree results in a tender, melt-in-your-mouth cookie.

• No Chilling Required: Skip the wait—this dough doesn’t need refrigeration, making the baking process quicker.

• Impressive Presentation: The cinnamon-sugar topping and cream cheese frosting add a visually appealing swirl to each cookie.

• Versatile Size Options: Enjoy them as jumbo cookies or make mini versions for gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pumpkin Cookie Base:

• ½ cup unsalted butter, softened

• ½ cup granulated sugar

• ⅓ cup brown sugar, packed

• 1 large egg yolk

• ¼ cup pumpkin puree (not pumpkin pie filling)

• 1 teaspoon vanilla extract

• 1⅔ cups all-purpose flour

• ¼ teaspoon salt

• 1 teaspoon baking powder

• ¾ teaspoon pumpkin pie spice

• ¼ teaspoon ground cinnamon

For the Cinnamon Sugar Mixture:

• 3 tablespoons unsalted butter, softened

• 2 tablespoons granulated sugar

• 2 tablespoons brown sugar, packed

• 2 teaspoons ground cinnamon

• 3 tablespoons all-purpose flour

For the Cream Cheese Frosting:

• 2 ounces cream cheese, softened

• 2 tablespoons unsalted butter, softened

• ½ teaspoon vanilla extract

• ½ cup powdered sugar

Directions

1. Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Prepare the Cookie Dough:

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

   • Add the egg yolk, pumpkin puree, and vanilla extract, mixing until well combined.

   • In a separate bowl, whisk together the all-purpose flour, salt, baking powder, pumpkin pie spice, and ground cinnamon.

   • Gradually add the dry ingredients to the wet mixture, stirring until just combined.

3. Shape the Cookies:

   • Scoop out approximately ⅓ cup of dough for each cookie and roll into a ball.

   • Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.

   • Flatten each dough ball slightly with the back of a spoon.

4. Prepare the Cinnamon Sugar Mixture:

   • In a small bowl, mix together the softened butter, granulated sugar, brown sugar, ground cinnamon, and all-purpose flour until well combined.

   • Divide the mixture into 8 equal portions.

   • Place one portion of the cinnamon sugar mixture on top of each cookie dough ball, gently pressing it down.

5. Bake the Cookies:

   • Bake in the preheated oven for 13–15 minutes, or until the edges are lightly golden.

   • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

6. Prepare the Cream Cheese Frosting:

   • In a medium bowl, beat together the softened cream cheese, unsalted butter, vanilla extract, and powdered sugar until smooth and creamy.

7. Frost the Cookies:

   • Once the cookies have cooled completely, spread a generous amount of cream cheese frosting on top of each cookie.

   • Using a piping bag or a ziplock bag with the tip cut off, pipe a swirl of frosting on each cookie to mimic the appearance of a pumpkin roll.

Servings and Timing

• Yield: Approximately 8 large cookies

• Prep Time: 15 minutes

• Bake Time: 13–15 minutes

• Total Time: Approximately 30 minutes

Variations

• Mini Cookies: Divide the dough into smaller portions to make mini cookies. Adjust the baking time to 9–10 minutes.

• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend.

• Dairy-Free Version: Use dairy-free butter and cream cheese substitutes to make the cookies dairy-free.

• Additional Spices: Add a pinch of ground ginger or nutmeg to the cookie dough for extra warmth.

Storage / Reheating

• Storage: Store the cookies in an airtight container in the refrigerator for up to 7 days.

• Freezing: Freeze baked and frosted cookies in a single layer on a baking sheet, then transfer to an airtight container for up to 1 month. To reheat, thaw in the refrigerator overnight and allow to come to room temperature before serving.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree, as pumpkin pie filling contains added sugars and spices that may alter the flavor and texture of the cookies.

How can I prevent the cookies from spreading too much during baking?

Ensure that the dough is not too warm before baking and that the baking sheet is lined with parchment paper.

Can I make the dough ahead of time?

Yes, you can prepare the dough, wrap it tightly, and refrigerate it for up to 24 hours before baking.

Can I freeze the cookie dough?

Absolutely! Scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer to an airtight container and store for up to 1 month. Bake directly from frozen, adding a couple of extra minutes to the baking time.

Can I use a different type of frosting?

While cream cheese frosting complements the flavors of these cookies, you can substitute with a vanilla buttercream or caramel frosting if preferred.

How do I know when the cookies are done?

The edges should be lightly golden, and the centers should be set but soft. They will continue to cook slightly on the baking sheet after removal from the oven.

Can I add nuts to the cookie dough?

Yes, adding chopped walnuts or pecans can provide a delightful crunch and enhance the flavor.

How should I store leftover frosting?

Store leftover frosting in an airtight container in the refrigerator for up to 3 days. Before using, allow it to come to room temperature and re-whip if necessary.

Can I make these cookies without the cinnamon sugar topping?

While the cinnamon sugar topping adds flavor and texture, you can omit it if desired. The cookies will still be delicious.

Can I use a store-bought frosting?

Yes, you can use store-bought cream cheese frosting as a time-saver. Just ensure it’s softened before spreading on the cookies.

Conclusion

These Chewy Crumbl Pumpkin Roll Cookies are a perfect blend of seasonal spices, soft texture, and creamy frosting, making them an ideal treat for fall gatherings or a cozy dessert at home. With easy preparation and delightful flavors, they’re sure to become a favorite in your baking repertoire. Enjoy every bite!