Crumbl Pumpkin Cinnamon Roll Cheesecake Cookies
As the leaves turn golden and a crispness fills the air, there’s nothing quite like indulging in a warm, delightful treat that embodies the flavors of fall. Enter the Crumbl Pumpkin Cinnamon Roll Cheesecake Cookies—a fabulous fusion of everything we love about autumn desserts. These cookies are not only soft and chewy but also boast a luscious cheesecake center that brings a rich creaminess to every bite. The warm spices of cinnamon coupled with the comforting presence of pumpkin make these cookies the perfect addition to any cozy gathering, holiday celebration, or simply as a comforting treat at home.
With their stunning appearance and mouthwatering flavors, these cookies will surely impress your family and friends. The combination of a cinnamon roll filling with a cheesecake swirl provides an irresistible texture and taste that keeps everyone coming back for more. Whether you’re hosting a fall-themed party or simply craving something sweet, these cookies are sure to become a seasonal favorite!
This is what the finished dish looks like when perfectly baked.
Ingredients
- Pumpkin puree
- All-purpose flour
- Brown sugar
- Granulated sugar
- Baking powder
- Salt
- Cinnamon
- Eggs
- Vanilla extract
- Butter
- Cream cheese
- Powdered sugar
- Cinnamon roll filling
- Cream cheese icing
Here’s a glimpse of the fresh ingredients you’ll need for this delightful recipe.
Directions
- Begin by preheating your oven to 350°F (175°C). This will ensure your cookies bake perfectly.
- In a large mixing bowl, combine the pumpkin puree, brown sugar, and granulated sugar. Stir until well blended.
- Add in the eggs and vanilla extract. Mix thoroughly until the mixture is smooth and well combined.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, salt, and cinnamon until well mixed.
- Gradually mix the dry ingredients into the wet ingredients, stirring until just combined. Avoid overmixing to keep the cookies tender.
- Gently fold in the cinnamon roll filling to add a delicious surprise to your cookies.
- In another bowl, beat the cream cheese and powdered sugar together until smooth. This will be your creamy filling.
- Use a cookie scoop to drop dough onto a parchment-lined baking sheet. Create a small indent in the center of each cookie with your thumb or the back of a spoon.
- Spoon the cream cheese mixture into the indent of each cookie, swirling the edges slightly for a marbled effect.
- Sprinkle a pinch of cinnamon sugar over the top of each cookie for a sweet touch.
- Bake in the oven for 12–15 minutes or until the edges are lightly golden and the cookies are set.
- Allow the cookies to cool on the baking sheet for a few minutes before drizzling with cream cheese icing just before serving.
Tips & Variations
- Ingredient substitutions: Use maple syrup instead of brown sugar for a different sweetness profile. Gluten-free all-purpose flour can be used for a gluten-free option.
- Optional variations: Add chocolate chips or nuts to the dough for added texture and flavor. You can also replace the cream cheese filling with a butterscotch drizzle for a playful twist.
- Storage or reheating tips: Store any leftover cookies in an airtight container at room temperature for up to three days. You can reheat them in the microwave for about 10 seconds if you prefer them warm.
Recipe Information
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
- Servings: 24 cookies
- Difficulty level: Easy
Crumbl Pumpkin Cinnamon Roll Cheesecake Cookies
Ingredients
Cookie Base
- 1 cup Pumpkin puree
- 1/2 cup Brown sugar
- 1/2 cup Granulated sugar
- 2 large Eggs
- 1 tsp Vanilla extract
- 2 cups All-purpose flour
- 1 tsp Baking powder
- 1/2 tsp Salt
- 2 tsp Cinnamon
- 1/2 cup Butter, melted
- 1 cup Cinnamon roll filling
Cheesecake Filling
- 8 oz Cream cheese, softened
- 1/2 cup Powdered sugar
- 1 cup Cream cheese icing For drizzling on top
For Sprinkling
- 1 tbsp Cinnamon sugar To sprinkle on top
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the pumpkin puree, brown sugar, and granulated sugar. Stir until well blended.
- Add in the eggs and vanilla extract. Mix thoroughly until the mixture is smooth and well combined.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, salt, and cinnamon until well mixed.
- Gradually mix the dry ingredients into the wet ingredients, stirring until just combined to avoid overmixing.
- Gently fold in the cinnamon roll filling.
Cream Cheese Filling
- In another bowl, beat the cream cheese and powdered sugar together until smooth.
Assembly and Baking
- Use a cookie scoop to drop dough onto a parchment-lined baking sheet.
- Create a small indent in the center of each cookie with your thumb or the back of a spoon.
- Spoon the cream cheese mixture into the indent of each cookie, swirling the edges slightly.
- Sprinkle a pinch of cinnamon sugar over the top of each cookie.
- Bake in the oven for 12–15 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet before drizzling with cream cheese icing.