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fall pumpkin cinnamon roll cookie cups - featured image

Fall Pumpkin Cinnamon Roll Cookie Cups

  • Author: Elena
  • Total Time: 45 minutes
  • Yield: 12 servings 1x

Description

These easy holiday dessert cookie cups combine the flavors of pumpkin spice and cinnamon rolls in a convenient muffin tin format. Featuring a soft, chewy cookie base and a rich brown butter icing, they are perfect for making ahead and sharing.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup pumpkin puree (not pie filling)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter (for icing)
  • 1 1/2 cups confectioners’ sugar, sifted
  • 2–3 tablespoons heavy cream
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • Optional: 1/4 cup white chocolate chips
  • Optional: 1/4 cup chopped pecans or walnuts

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with silicone liners or grease well.
  2. In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes).
  3. Add pumpkin puree and vanilla extract; beat on low until combined.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
  5. Gradually add dry ingredients to wet mixture, mixing on low until just combined. Fold in optional add-ins if using.
  6. Divide dough evenly among muffin cups, pressing into a cup shape.
  7. Bake for 12-14 minutes until edges are set but centers look soft. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. While cookies cool, melt 1/4 cup butter in a small saucepan over medium heat until golden brown and nutty smelling. Let cool slightly.
  9. Whisk brown butter, confectioners’ sugar, heavy cream, vanilla, and salt until smooth. Adjust cream for desired consistency.
  10. Drizzle or spoon icing over cooled cookie cups. Let set for 10 minutes before serving.

Notes

Ensure you use 100% pure pumpkin puree, not pumpkin pie filling. Do not skip the cooling step, as icing warm cookies will cause it to melt. Brown butter happens quickly, so watch it closely. These can be made gluten-free using a 1:1 gluten-free flour blend or dairy-free using vegan butter and coconut cream.

  • Prep Time: 15 minutes
  • Cook Time: 14 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie cup with ic
  • Calories: 280
  • Sugar: 24
  • Fat: 14
  • Saturated Fat: 8
  • Carbohydrates: 38
  • Fiber: 1
  • Protein: 3

Keywords: pumpkin cookies, cinnamon roll cookies, holiday dessert, fall baking, easy cookies, brown butter icing, make-ahead dessert

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Find it online: https://plateku.com/fall-pumpkin-cinnamon-roll-cookie-cups-best-easy-holiday-dessert/