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pumpkin cinnamon roll cookie

Brown Butter Pumpkin Cinnamon Roll Cookies (The Perfect Fall Cookie Mashup)

These Brown Butter Pumpkin Cinnamon Roll Cookies are soft, spiced, and swirled with cream cheese frosting. Stuffed with gooey cinnamon sugar bites, they’re the ultimate cozy fall cookie you’ll bake again and again.
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Recipe Type: Dessert
Prep Time: 1 hour
Cook Time: 12 minutes
Total Time: 1 hour 12 minutes
Servings: 18 cookies

Video

Ingredients

  • ¼ cup unsalted butter, melted
  • ½ cup brown sugar, packed
  • 1 tsp ground cinnamon
  • ¾ cup unsalted butter, browned
  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • 2 large egg yolks only the yolks
  • ½ cup pumpkin puree, patted dry
  • 1 tsp vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tbsp cornstarch
  • 1 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • ½ tsp salt
  • 4 oz cream cheese, room temperature
  • 4 tbsp unsalted butter, room temperature
  • ½ tsp vanilla extract
  • 1 cup powdered sugar

Instructions

  • Make Cinnamon Sugar Bites: In a small bowl, whisk melted butter, brown sugar, and cinnamon. Scoop teaspoon-sized balls onto parchment and freeze 1–2 hours until solid.
  • Dry the Pumpkin: Spread pumpkin puree on paper towels and pat dry to remove excess moisture. This step prevents cakey cookies.
  • Brown the Butter: In a saucepan, cook butter over medium heat until foamy, golden, and nutty. Remove from heat, cool 10 minutes.
  • Mix Wet Ingredients: In a large bowl, beat cooled brown butter with both sugars until smooth. Add egg yolks, pumpkin, and vanilla. Mix until fully combined.
  • Mix Dry Ingredients: In another bowl, whisk flour, baking powder, cornstarch, cinnamon, pumpkin pie spice, and salt. Slowly fold into wet ingredients until just combined.
  • Add Cinnamon Sugar Bites: Gently fold in the frozen bites so they don’t break apart.
  • Scoop & Bake: Scoop about 2 tbsp dough balls onto lined sheets. Bake at 375°F (190°C) for 10–12 minutes until edges are golden but centers look slightly underbaked.
  • Cool Completely: Rest cookies on the sheet for 5 minutes, then transfer to a cooling rack.
  • Make Frosting: Beat cream cheese and butter until creamy. Mix in vanilla, then powdered sugar until fluffy.
  • Frost: Once cookies are fully cooled, pipe a swirl of frosting on top for the cinnamon roll look.