Pumpkin cinnamon roll cookies

Pumpkin cinnamon roll cookies

Technically Vegan MoFo is over, but pumpkin recipes are still piled up in my post box. It’s laughable considering that when I decided I was going to do a pumpkin theme, I freaked out about how I was going to come up with enough pumpkin recipes to keep me busy all month. And now I’ve got twice as many. I’m not going to share them all (yet), but I figured it wouldn’t hurt to introduce you to the one cookie that’s absolutely worth writing home about. Because it’s just that good.

And sorry for the short post today – we’re dealin’ with some business around here. And I figured it wasn’t fair to keep this recipe from you any longer than I already have.


1/2 cup vegan butter
1/2 cup powdered cane sugar
1 tsp unsulphured molasses
1 1/2 tsp pure vanilla extract
2 tbsp almond milk
1/4 cup pumpkin puree
1/4 tsp baking soda
1/2 tsp fine sea salt
1 1/2 cups unbleached flour

1 tbsp butter, melted
1/4-1/2 cup brown sugar
2 tsp ground cinnamon

1/2 cup powdered cane sugar
1/4 tsp pure vanilla extract
2 tsp almond milk

In a stand mixer fitted with the paddle attachment, beat the butter, sugar, molasses, vanilla extract and milk on high speed for 1-2 minutes. Add the pumpkin puree and continue beating for an additional 30-45 seconds. Add the baking soda and salt; mix until combined. Add the flour, 1/2 cup at a time, scraping down the sides as needed. Mix until all of the flour is incorporated then pinch the dough to test the consistency; it should be smooth and have a bit of elasticity. If it’s too dry, add additional milk, or if it’s too sticky, add additional flour.

Line a flat surface with parchment paper and sprinkle with flour. Roll the dough out into a 10×18 rectangle (approximately 1/4″ thick). Brush with butter then sprinkle with brown sugar (up to 1/2 cup) and cinnamon. Roll dough tightly, starting at the long end, into a log. Transfer to a baking sheet and freeze for 15 minutes, or until firm.
Preheat oven to 350˚F. Line a large baking sheet with a silicon mat or parchment paper. Using a sharp knife, cut the dough into 1/2″ segments and line on baking sheet. Bake at 350˚F for 9-10 minutes then transfer to a cooling rack. While the cookies are cooling, prepare the glaze by mixing the sugar, vanilla extract and milk. Once the cookies have cooled, drizzle with glaze. Store in an air tight container for up to three days.
Yield: 2-3 dozen cookies


  • Reply Cara 3 November 2011 at 2:16 PM

    I cannot tell you how giddy I got when I saw that there was a new post from you…and it was still on the pumpkin theme! Did Christmas come early for me or what??! Thank you Santa. I’m un-glutening these bad boys. Man, you are my go-to for all baked needs, you know that? :)

  • Reply Julia 3 November 2011 at 4:25 PM

    Magic huh? What’s ALSO magic, is I have NO pumpkin cookies on the horizon. Did we FINALLY break our chain of posting the same thing?? I think so! But after seeing these, yep, gonna have to add them to the list, pumpkin cookies WILL be made!

  • Reply jess 3 November 2011 at 4:30 PM

    mmm, you know what would be magic? if i closed up the record shop today and these were waiting for me, warm from the oven. wishful thinking?

  • Reply Alicia 3 November 2011 at 4:40 PM

    I’ll be bookmarking these magical cookies. They just look too good. And fun to eat. Cookies should be fun. Yum!

  • Reply Richa 3 November 2011 at 6:16 PM

    the cookies look fabulous! i agree with jess.. i am dreaming of waking up to pumpkin cookies, breads, scones, pies.. and more everyday… u should be santa this year and grant us all our wishes!

  • Reply Yadsia @ShopCookMake 3 November 2011 at 6:55 PM

    This post makes me wish I wasn’t in a sugar free diet. Pumpkins and Cinnamon Rolls are two of my favorite things in the world.

  • Reply Caitlin 3 November 2011 at 7:25 PM

    these look amazing! at first i thought they were cinnamon buns. they are just so damn cute. i will definitely be de-glutenizing them ;)

  • Reply Cadry 3 November 2011 at 7:54 PM

    These cookies are so beautiful! I love the idea of cinnamon roll cookies to bring some closer-to-instant gratification!

  • Reply Anonymous 3 November 2011 at 8:59 PM

    You. are. amazing.

    If I ever hit the lottery, can I pay you to bake for me every day?

  • Reply Earthy Veg 3 November 2011 at 9:47 PM

    Bless you and your ongoing Pumpkin theme. That is the main reason I look forward to this time of year. I love pumpkin. These cookies look amazing.

  • Reply xvavaveganx 3 November 2011 at 10:20 PM

    These look so good! I love that you are still posting pumpkin recipes :) Thanks for sharing all of them!!

  • Reply Carrie 4 November 2011 at 4:52 AM

    These look so neat!

  • Reply Mayavienn 4 November 2011 at 5:33 PM

    i have to try this recipe out… looks so yummi :)

  • Reply Isobelle 4 November 2011 at 11:24 PM

    Ashlae, do you sell your baked goods at all?
    If you don’t, it would be really great if you considered it because I think you would do incredibly well. Your food is just so awesome.

    I would love to be able to buy vegan treats like these around here.

  • Reply Vanessa 5 November 2011 at 1:08 PM

    I’m all over these.

  • Reply Lauren 6 November 2011 at 12:26 AM

    I made these today with 1/4 cup of sugar in the filling, they were SOOOO GOOD so smooth and delicious, my grandparents loved them too thank you!

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