Crumbl Pumpkin Cinnamon Roll Cheesecake Cookies
These cookies combine delightful pumpkin and cinnamon flavors, topped with a rich cheesecake frosting, perfect for autumn treats.
Ingredients
For the cookie dough
- 170 g unsalted butter, softened Make sure the butter is softened for easier mixing.
- 150 g light brown sugar
- 75 g granulated sugar
- 120 g pumpkin puree Blot away excess moisture for best results.
- 1 large egg yolk Can be replaced with a flax egg for a vegan option.
- 2 teaspoons vanilla extract
- 250 g all-purpose flour Accurate measurements are crucial.
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon fine salt
For the cinnamon swirl
- brown sugar
- cinnamon
- g butter Softened
- g flour
For the cheesecake frosting
- 115 g cream cheese Room temperature for easier mixing.
- 85 g butter Softened
- 2 teaspoons vanilla extract
- 1 pinch salt
- 200 g powdered sugar Sifted as needed.
- cream or milk To adjust thickness.
Instructions
Preparation
- Prepare the pumpkin puree by blotting away excess moisture with a paper towel.
- In a mixing bowl, beat the softened butter with light brown sugar and granulated sugar until creamy.
- Add in pumpkin puree, egg yolk, and vanilla extract, mixing until smooth and well combined.
- In a separate bowl, whisk together all-purpose flour, cornstarch, baking soda, baking powder, ground cinnamon, pumpkin pie spice, and fine salt.
- Gradually incorporate the dry ingredients into the pumpkin mixture until a soft dough forms.
Cinnamon Swirl Preparation
- In a mixing bowl, combine brown sugar, cinnamon, softened butter, and flour to form a thick paste.
Dough Chilling
- Chill the dough in the refrigerator for about 30 minutes.
- While chilling, preheat the oven to 175°C / 350°F and line two baking trays with parchment paper.
Forming Cookies
- Divide the chilled dough into portions. Add a teaspoon of cinnamon swirl to the center of each portion.
- Fold the dough over the filling and roll it into a ball.
Baking
- Bake the cookies for 11–14 minutes until edges look set and centers remain slightly soft.
- Allow cookies to cool on the tray for about 10 minutes before transferring to a wire rack.
Frosting
- Beat together cream cheese and softened butter until smooth and creamy.
- Add vanilla extract, a pinch of salt, and sifted powdered sugar. Gradually incorporate cream or additional powdered sugar to adjust thickness.
- Frost the cooled cookies generously with the cream cheese mixture.
- Optional: Add a sprinkle of cinnamon or pumpkin pie spice and chopped pecans for extra flavor.
Notes
Store cookies in an airtight container at room temperature for up to 3 days. They can be refrigerated for about a week.