These Crumbl pumpkin roll cookies are inspired by the pumpkin cinnamon roll that we all love around this time of the year. They are made with a thick pumpkin cookie, topped with a brown sugar cinnamon mixture then decorated with swirls of homemade cream cheese frosting.
If you like these cookies, you’ll also enjoy the Crumbl Pumpkin Chocolate Chip Cookies | Muffin Top Cookies, Frosted Crumbl Caramel Pumpkin Cookies Copycat Recipe, Small batch pumpkin biscuits and even this Easy pumpkin bread recipe.
One of my absolutely favorite Crumbl cookies is the Cinnamon Swirl one, so obviously, I had to recreate their version of that cinnamon roll cookie but in pumpkin. A cookie that they had last year but haven’t brought back yet. Fingers crossed it comes back soon because it’s amazing!
This Crumbl copycat recipe consists of a chewy pumpkin cookie base that is topped with cinnamon brown sugar streusel-topped then baked to perfection before getting a generous swirl of homemade cream cheese frosting on top.
This is the best pumpkin roll cookie recipe ever!
The beauty of this recipe here is that you can enjoy these cookies anytime you want. No need to wait for Crumbl bakery to release them again during the fall holiday season.
I know I am not the only one that craves pumpkin things in the summer and spring too!
Why you need to make this recipe!
- It’s a play on cinnamon roll if that’s your favorite treat.
- This recipe will allow you to get in the fall mood and get cozy while baking.
- These cookies have a cinnamon brown sugar topping baked with the cookie dough, infusing them with so much more flavor.
- If you love cream cheese frosting, then this is the cookie for you.
- They are perfectly spices and can be made both jumbo or in small sizes.
Ingredients for these Crumbl pumpkin roll cookies
Here are the ingredients you will need to make this pumpkin cinnamon roll cookie recipe. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Butter- You can use salted or unsalted butter for this recipe.
- Granulated and brown sugar– The combination of granulated sugar and brown sugar will make this cookie extra soft and chewy. You will also need both of these to make the cinnamon sugar topping and frosting.
- Egg yolk– Instead of using a whole egg, we’re using an egg yolk remove some of the moisture and balance out th epumpkkin puree.
- Pumpkin puree– You will have to use a little pumpkin puree on the cookie dough. Make sure it’s pumpkin puree and not pumpkin pie filling.
- Vanilla extract– The vanilla will give these cookies some extra depth of flavor.
- Pumpkin pie spice– This will give the cookies a warm fall flavor.
- Cinnamon– The cinnamon will take the cookies to the next levek. It is also used to make the cinnamon topping.
- Salt– Always use a little salt in your baked goods to balance out the sweetness.
- Flour– You will need AP flour for this recipe.
- Baking powder– The baking powder wil add extra leavening to these cookies.
- Cream cheese– The cream cheese will need to be softened to make the cream cheese frosting.
- Powdered sugar– You will need some powdered sugar to make
How to make Crumbl pumpkin cinnamon roll cookies?
This is how you can make these cookies at home. Make sure to scroll down to the recipe card for the full detailed instructions!
- Cream the butter, granulated sugar, and brown sugar together until light and fluffy.
- Mix in the egg yolk, vanilla extract, and pumpkin puree.
- Add in the flour, cinnamon, pumpkin pie spice, salt, baking powder, and mix to combined.
- Scoop the cookie dough, palce it on the prepared baking sheet and bake.
HOW TO MAKE CINNAMON SUGAR MIXTURE FOR Pumpkin rolls cookies
- Mix the softened butter, brown sugar, granulated sugar, flour, and cinnamon together in a small bowl then divide into 8 little balls.
- Top the cookies with the cinnamon-sugar mixture and gently press on top.
- Bake the cookies in the preheated oven.
HOW TO MAKE CREAM CHEESE FROSTING FOR Pumpkin CINNAMON ROLLS
- Cream the butter, cream cheese, powdered sugar, and vanilla together until smooth and creamy .
- Pipe the cream cheese frosting on top of the cookie to create a swirl look and enjoy!
Frequently asked questions – FAQ
How to store pumpkin cinnamon roll cookies?
You can store these cookies in an air-tight container in the fridge for up to 7 days. Cream cheese frosting can be left outside for a little while because the sugar content will help preserve it but if the temperature gets too hot, it can spoil so it is preferable not to risk it.
If you would like to keep your cookies at room temperature, keep them unfrosted and frost them whenever you’re ready to enjoy them!
Can I freeze Crumbl pumpkin roll cookies?
You sure can!
You can place these on a baking sheet and freeze them for a few hours before transferring them to an airtight container and freezing them again for up to 1 month. Make sure to let them thaw in the fridge overnight before enjoying them.
Can I make catering sized pumpkin cinnamon roll cookies?
Absolutely!
I totally understand that not everyone wants to make giant cookies and that’s why I have a plan of action for you.
Instead of making 8 cookies, you will need to split each cookie dough ball in half, making 16 smaller cookies.
To bake these catering-sized Crumbl cookies, you’ll have to reduce the baking time to 9-10 minutes!
Crumbl pumpkin roll cookies
If you made these Crumbl pumpkin roll cookies and enjoyed them, don’t forget to leave a 5-star review by clicking on the 5 stars under the title and description. It would help me a ton
The Best Crumbl Pumpkin Roll Cookies Ever!!
Ingredients
Pumpkin cookie
- ½ Cup Butter Salted or unsalted, softened
- ½ Cup Granulated sugar
- ⅓ Cup Brown sugar
- 1 Egg yolk
- ¼ cup Pumpkin puree
- 1 teaspoon Vanilla extract
- 1 & ⅔ Cup AP flour
- ¼ teaspoon Salt
- 1 teaspoon Baking powder
- ¾ teaspoon Pumpkin pie spice
- ¼ teaspoon Cinnamon
Cinnamon sugar mixture
- 3 tablespoon butter softened, salted or unsalted
- 2 tablespoon granulated sugar
- 2 tablespoon brown sugar
- 2 teaspoon cinnamon
- 3 tablespoon AP flour
Caramel Cream cheese frosting
- 2 oz Cream cheese Softened
- 2 tablespoon Butter Unsalted, softened
- ½ teaspoon vanilla extract
- ½ cup powdered sugar
Instructions
- Preheat the oven to 350F then line a baking sheet with parchement paper.
- Cream the butter, brown sugar, and granulated sugar together until smooth, then add in the egg yolk, pumpkin puree, and vanilla extract and mix again to combine.
- Add in the flour, salt, baking powder, pumpkin pie spice, cinnamon, and mix just until the flour mixture disappears.
- Using a large cookie scooper, scoop out 8 equally sized cookie dough balls. Place them on a baking sheet, top with the cinnamon-sugar mixture (( Read make the cinnamon-sugar mixture below to see how to make it and top your cookies), then gently flatten to about 1 inch in thickness, and bake for 15 minutes. Let the cookies cool down on the baking sheet for 20 then transfer to a cooling rack. Let the cookies cool down to room temperature before frosting.
Make the cinnamon sugar mixture
- Mix the softened butter, brown sugar, granulated sugar, flour, and cinnamon together in a small bowl then divide into 8 little balls.
- Top the cookies with the cinnamon-sugar mixture and gently press on top before freezing the cookie dough balls.
Make the cream cheese frosting
- Cream the butter, cream cheese, powdered sugar, and vanilla together until smooth and creamy. Fill a piping bag or a ziplock bag with the cream cheese frosting and pipe the frosting all around to create a beautiful swirl design and enjoy.
Notes
How to store pumpkin roll cream cheese cookies?
You can store these cookies in an airtight container in the fridge for up to 7 days. Because they have cream cheese frosting it’s better not to leave them out at room temperature. If you do prefer to leave them out at room temperature though, you can leave them unfrosted in an airtight container, and then whenever you’re ready to enjoy them frost them and enjoy!Nutrition
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Chelsea
Personally, I liked the pumpkin caramel copycat cookies better but these were still delish. I had fun making these cookies and they were so easy. The family loved them for our Christmas dessert!
kay rodriquez
Last cookie of the day ( yes today was baking day lol) these tasted just like a pumpkin roll loved the cinnamon flavor on top of the nice smooth pumpkin cookie very delicious cookie. This were actually my husbands favorite cookie out of all of the ones I tried today. His favorite dessert is pumpkin roll so I would say your recipe is spot on ..
Jackie
Some of the most addicting cookies I’ve made yet! Can’t wait to make more this month, I think I’ll try splitting them in half!
Chahinez
I’m so glad to hear that!!!
Erica
Just finished these and the texture is perfect, but the flavoring fell flat as far as pumpkin goes 🙁 I followed the recipe exactly and although it has a great flavor overall, it is more of a basic sugar cookie flavor with a HINT, and I mean, just a hint of pumpkin… like, it showed up to the party, but wasnt sure it was invited so it stood across the street instead of going to the door, hint of pumpkin.
As the recipe was easy to follow along and the texture very good, I am going to try this recipe again, but at least doubling up the pumpkin puree AND the spice, and will adjust flour as needed to get correct texture.
Chahinez
Thank you for trying out the recipe!
Alexa
So good and so quick and easy! Great recipe and will definitely make again 🙂
Chahinez
So happy to hear that!
Chahinez
Mary
So yummy! Glad I tried this recipe.
Chahinez
So glad to hear you enjoyed it!
Chahinez
Ellen
This is even better than making cinnamon rolls because you don’t have to mess with yeast, etc. (yeast scares me)😜
Chahinez
haha!! That’s very true!
Chahinez
Tanya
This definitely sounds cozy for a fall treat. Looks delicious and I will plan to make it soon with the kiddos!
Michelle
So delicious! Thank you for this recipe. I am a fan of all things pumpkin. This tops ‘em all!
Chahinez
You’re so welcome! Pumpkin is the best!