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Cinnamon Roll Pumpkin Cookies with Maple Cream Cheese Filling

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Soft, cakey pumpkin cookies swirled with cinnamon sugar and filled with a gooey maple cream cheese center. These easy fall treats combine the best of cinnamon rolls and pumpkin desserts, perfect for cozy gatherings or holiday tables.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3/4 cup pumpkin puree
  • 1/2 cup unsalted butter, melted and cooled
  • 1 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1/3 cup brown sugar, packed (for swirl)
  • 1 1/2 teaspoons ground cinnamon (for swirl)
  • 4 ounces cream cheese, softened
  • 1/3 cup powdered sugar
  • 2 tablespoons pure maple syrup
  • 1/2 teaspoon vanilla extract (for filling)

Instructions

  1. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats.
  2. Make the maple cream cheese filling: In a medium bowl, beat cream cheese, powdered sugar, maple syrup, and vanilla extract until smooth and fluffy. Scoop 1/2 teaspoon-sized dollops onto a plate and freeze for 20–30 minutes.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. In another bowl, whisk together pumpkin puree, melted butter, brown sugar, granulated sugar, egg, and vanilla extract until well combined.
  5. Pour the wet mixture into the dry ingredients and gently fold until just combined. Do not overmix.
  6. Prepare the cinnamon sugar swirl: In a small bowl, mix brown sugar and cinnamon.
  7. Assemble the cookies: Use a medium cookie scoop or heaping tablespoon to portion dough. Flatten each ball, make an indentation, and place a frozen dollop of filling in the center. Fold dough around filling, sealing edges. Place seam-side down on baking sheet, 2 inches apart.
  8. Sprinkle cinnamon sugar swirl on top of each cookie and gently swirl with a small offset spatula or butterknife.
  9. Bake one sheet at a time for 11–13 minutes, until edges are set and tops look just dry.
  10. Cool cookies on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Freeze the cream cheese filling before stuffing to prevent leaks. Don’t overmix the dough for soft cookies. If dough is sticky, chill before assembling. Cookies are best slightly warm and can be made gluten-free or dairy-free with appropriate swaps.

Nutrition

Keywords: cinnamon roll cookies, pumpkin cookies, maple cream cheese, fall dessert, easy pumpkin cookie, stuffed cookies, autumn baking, Thanksgiving dessert

Find it online: https://magnetmeal.com/cinnamon-roll-pumpkin-cookies-recipe-easy-fall-dessert-with-maple-cream-cheese-filling/