These Crumbl Pumpkin Roll Cookies capture the essence of the beloved pumpkin cinnamon roll, perfect for the fall season. Featuring a thick, soft pumpkin cookie base, they’re topped with a sweet brown sugar cinnamon layer and finished with swirls of homemade cream cheese frosting for the ultimate autumn treat.
Crumbl Pumpkin Roll Cookie
These Crumbl pumpkin roll cookies are made with a thick pumpkin cookie, topped with cinnamon brown sugar, and decorated with cream cheese frosting.
For Pumpkin Cookie
Cinnamon sugar mixture
caramel cream cheese frosting
Instructions
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Preheat the oven to 350F, then line a baking sheet with parchment paper
Make the Cinnamon Sugar Mixture
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Mix the softened butter, brown sugar, granulated sugar, flour, and cinnamon in a small bowl then divide into 8 little balls. Set This aside.
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For the Cookie Base
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Cream the butter, brown sugar, and granulated sugar together until smooth. Then, add the egg yolk, pumpkin puree, and vanilla extract and mix again to combine.
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Add in the flour, salt, baking powder, pumpkin pie spice, and cinnamon, and mix just until the flour mixture disappears.
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Scoop out eight equally sized cookie dough balls using a large cookie scooper. Place them on a baking sheet,Â
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Top with the cinnamon-sugar mixture, gently flatten to about 1 inch thick and bake for 15 minutes.Â
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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 Cream Cheese Frosting
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Cream the butter, cream cheese, powdered sugar, and vanilla together until smooth and creamy.
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Fill a piping bag or a Ziploc bag with the cream cheese frosting. Pipe the frosting all around to create a beautiful swirl design, and enjoy.
