Description
These Pumpkin Roll Pudding Cookies are a delightful seasonal treat combining the warm flavors of pumpkin spice with a soft, moist texture enhanced by instant pumpkin spice pudding mix. Topped with a creamy cinnamon cream cheese frosting, they offer a perfect balance of spice and sweetness in every bite, ideal for fall celebrations or cozy dessert cravings.
Ingredients
Cookie Dough
- 1 cup unsalted butter
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 3.4 oz instant pumpkin spice pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Optional: 1 cup cinnamon chips
Cream Cheese Frosting
- 4 oz cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 1/2 teaspoon vanilla extract
- 2 cups powdered sugar (more or less for consistency)
- Dash of cinnamon powder
- 2–3 tablespoons milk (add more if needed)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure the cookies bake evenly and don’t stick.
- Cream Butter and Sugars: In a large mixing bowl, beat together the unsalted butter, brown sugar, and granulated sugar until the mixture becomes creamy and smooth, which helps create a tender cookie texture.
- Add Pudding Mix, Eggs, and Vanilla: Incorporate the instant pumpkin spice pudding mix, eggs, and vanilla extract into the creamed butter and sugars, mixing until the ingredients are fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and salt throughout the flour.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until everything is combined to avoid overmixing. Fold in the optional cinnamon chips if desired for extra texture and flavor.
- Scoop and Bake Cookies: Using a cookie scoop or spoon, place the dough onto the prepared baking sheets. For medium-sized cookies, use 2 tablespoons of dough per cookie and bake for 10–12 minutes. For larger cookies, use 1/4 cup dough and bake for 13–15 minutes, until edges are set but centers remain soft.
- Cool Cookies: Allow the cookies to cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely, which prevents them from breaking and helps them set properly.
- Prepare Cream Cheese Frosting: In a mixing bowl, beat together the softened butter and cream cheese until smooth and creamy. Add vanilla extract, powdered sugar, cinnamon powder, and milk, mixing until the frosting reaches a creamy, spreadable consistency. Adjust the milk quantity if needed for desired thickness.
- Frost Cookies: Once the cookies are completely cool, use an offset spatula or piping bag to frost them evenly. Allow the frosting to set before storing or serving to avoid messiness.
Notes
- You can substitute cinnamon chips with white chocolate chips for a different flavor profile.
- Ensure cookies are completely cool before frosting to prevent melting.
- Store frosted cookies in an airtight container in the refrigerator for up to 5 days.
- For added texture, consider sprinkling a light dusting of cinnamon or nutmeg on top of the frosting.
- If you prefer, the frosting can be made a day ahead and refrigerated; bring to room temperature and rewhip before using.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
