A cinnamon roll pumpkin oatmeal cookie combines the warm, sweet, and spicy flavors of a cinnamon roll with pumpkin spice, making it the ultimate fall treat!
Earlier this year, I made you these cinnamon roll pumpkin spice muffins, which turned out amazing! I used the same concept and turned it into a cookie recipe! These pumpkin oatmeal cookies baked with a cinnamon roll swirl turned out incredible! They have a soft, chewy texture and are crispy on the outside.
Don’t forget to chill your dough! This recipe contains a lot of moisture. It is important to chill your dough before baking; otherwise, your cookies will turn out moist—still delicious, but make sure you chill your dough to achieve the texture you want.
Cinnamon Roll Pumpkin Oatmeal Cookies
Ingredients:
For the Cookies:
½ cup unsalted butter, softened
1 cup brown sugar
One large egg
1 tsp vanilla extract
¾ cup canned pumpkin puree (not pumpkin pie filling)
1 cup all-purpose flour
2 cups old-fashioned rolled oats
1 tsp baking soda
1 tsp ground cinnamon
Pumpkin Pie Spice
½ tsp ground nutmeg
½ tsp ground ginger
¼ tsp ground cloves
¼ tsp salt
For the Cinnamon Swirl:
3 tbsp unsalted butter, melted
¼ cup granulated sugar
2 tsp ground cinnamon
For the Glaze:
1 cup powdered sugar
1 tbsp milk (or more for desired consistency)
½ tsp vanilla extract
Optional Additional Ingredients:
These cookies have a rich flavor and require no additional ingredients. However, nuts, white chocolate chips, dried cranberries, and pecans would taste great with these pumpkin cookies. In place of this glaze, you can use cream cheese frosting.
Equipment Needed
Sheet Pan or Baking Sheet
Cooking Spray, Parchment Paper, or Silicone baking mat
Electric Mixer, hand mixer, or whisk
Instructions:
- In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Mix the egg, vanilla extract, and pumpkin puree until well combined.
- Whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Stir in the rolled oats until evenly incorporated.
- Chill the dough. Refrigerating the dough for at least 30 minutes before baking can help the ingredients firm up and make the cookies less moist.
- Make Cinnamon Swirl. Combine the melted butter, granulated sugar, and ground cinnamon in a small bowl.
- Drop two tablespoons of cookie dough in a cookie scoop onto a baking sheet. Place about ½ teaspoons of the cinnamon-sugar mixture in the center. Use a toothpick to swirl the cinnamon swirl into the cookie.
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Place the filled dough balls onto the baking sheets, spacing them about 2 inches apart. Flatten each ball slightly with your hand or the back of a spoon.
- Bake for 10-12 minutes or until the cookies are golden brown around the edges but still soft in the center.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. If needed, add more milk to reach your desired drizzling consistency.
- Once the cookies are completely cooled, drizzle the glaze over the top of each cookie in a swirl pattern to resemble cinnamon rolls.
Cinnamon Roll Pumpkin Oatmeal Cookies
A cinnamon roll pumpkin oatmeal cookie combines the warm, sweet, and spicy flavors of a cinnamon roll with pumpkin spice, making it the ultimate fall treat!
Ingredients
Cookies
- 1/2 cup softened butter
- 1 cup brown sugar
- 1 large egg
- 1 tsp vanilla
- 1/2 cup canned pumpkin
- 1 cup all-purpose flour
- 2 cups rolled oats
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Cinnamon Swirl
- 3 tablespoons melted butter
- 1/4 cup brown sugar
- 2 teaspoon ground cinnamon
Glaze
- 1 cup powdered sugar
- 1 tbsp milk
- 1/2 teaspoon vanilla
Instructions
-
In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
-
Mix the egg, vanilla extract, and pumpkin puree until well combined.
-
Whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt in a separate bowl.
-
Gradually add the dry ingredients to the wet ingredients, mixing until combined.
-
Stir in the rolled oats until evenly incorporated.
-
Chill the dough. Refrigerating the dough for at least 30 minutes before baking can help the ingredients firm up and make the cookies less moist.
-
Preheat your oven to 350°F and line two baking sheets with parchment paper.
-
Make Cinnamon Swirl. Combine the melted butter, granulated sugar, and ground cinnamon in a small bowl.
-
Drop two tablespoons of cookie dough in a cookie scoop onto a baking sheet. Place about ½ teaspoons of the cinnamon-sugar mixture in the center. Use a toothpick to swirl the cinnamon swirl into the cookie.
-
Bake for 10-12 minutes or until the cookies are golden brown around the edges but still soft in the center.
-
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
-
Whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. If needed, add more milk to reach your desired drizzling consistency.
-
Once the cookies are completely cooled, drizzle the glaze over the top of each cookie in a swirl pattern to resemble cinnamon rolls.
Storage: These cookies can be stored at room temperature for up to 3 days, in the refrigerator, or frozen.
If you like this recipe, you should also try:
Butter Pecan Protein Bites
Cinnamon Roll Pumpkin Spice Muffins
Pride of Iowa Cookies
Sweet Potato Brownies
Did you make these pumpkin cinnamon roll cookies? I would love to hear how this recipe turned out for you! Please comment below this post or tag me on social media and let me know how these turned out for you! You can find me on Facebook, Instagram, Twitter, and Pinterest.