Cinnamon Swirl Pumpkin Cookies

These small batch cinnamon swirl pumpkin cookies are the perfect fall cookie! Each soft, pumpkin spiced cookie is swirled with a hint of cinnamon for a cozy, comforting flavor in every bite. Made for small batch baking, this recipe is ideal for when you’re craving just a few seasonal treats. Enjoy the rich, warm blend of pumpkin and cinnamon that makes these cookies irresistible, and let them fill your home with the aromas of autumn.

There’s nothing quite like the smell of pumpkin and cinnamon baking together to make a house feel like fall. I wanted to take my classic soft pumpkin cookie and give it a little something extra, so I swirled in a simple cinnamon filling that creates these gorgeous ribbons of cinnamon sugar throughout the dough. It’s a small step that makes a big difference, adding an extra layer of warmth and those irresistible crispy, cinnamon-y edges once they’re baked. Keeping this recipe small batch means you get all that cozy fall flavor without ending up with more cookies than you know what to do with.

Whether you’re baking for yourself or sharing with a friend, these cookies deliver the flavors of pumpkin, cinnamon, and a touch of sweetness that pair beautifully with a warm cup of coffee or tea. Make these your go to seasonal cookie for cozy fall days! I find myself reaching for this recipe every year once the weather starts to cool down, whether I’m baking on a quiet Sunday afternoon or want something simple to bring to a fall gathering. If you love the flavors of pumpkin spice season but want a cookie that feels a little more special than the usual, this one is exactly what you’re looking for.

Close up shot of pumpkin cinnamon swirl cookie with a bite in it on a white counter

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Ingredients

6 tablespoons unsalted butter
1/4 cup +2 tablespoons dark brown sugar
3 tablespoons granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/4 cup pumpkin puree
3/4 cup + 2 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
3/4 teaspoon pumpkin pie spice
1/4 teaspoon ground cinnamon

Step by step instructions

Note: Find the full ingredient measurements and instructions in the recipe card at the bottom of this page.

Prepare cinnamon swirl mixture. Melt butter in a small heatproof bowl. Add dark brown sugar and cinnamon and mix until fully combined. Set aside.
Microwave butter in heatproof bowl for 30 seconds on high until melted. Set aside to cool for a couple minutes. Add brown sugar and granulated sugar and mix until combined.
Stack a few paper towels on top of each other on your counter. Add about 1/2 cup of pumpkin puree in the middle. Fold up the sides and gently squeeze out the water. You’ll want enough leftover to fill the 1/4 cup.
Add egg, vanilla, and pumpkin puree and mix until combined.
Add salt, baking soda, pumpkin pie spice, and flour and mix until just combined.
Use your spatula to spread the dough up the sides of the bowl.
Using a spatula, add the cinnamon mixture over the pumpkin dough. Gently spread it so it covers a majority of the pumpkin too. Refrigerate the dough for 15 minutes.
Line a baking sheet with parchment paper. Scoop out 12 cookies. Preheat oven to 350° F. Bake for 10-12 minutes.

4 step by step instructions of pumpkin cinnamon swirl cookies on a pink backdrop

Tyler, author of Schmidty Bakes, cooking in kitchen.

Why you’ll love these cinnamon swirl pumpkin cookies

Quick and easy – an easy-to-follow recipe that comes together fast.
Perfect fall flavor combo – pumpkin and cinnamon come together for that classic autumn taste.
A great way to use leftover pumpkin puree – perfect if you have extra from other fall recipes.
Ready in under an hour – from start to finish, these come together quickly.
Small batch, big pumpkin flavor – satisfy your pumpkin craving without committing to a large batch of cookies.
Perfect for a cozy baking session – ideal for a relaxing afternoon with a cup of tea.
Beautiful cinnamon swirl – adds lovely visual appeal, making each cookie look like a little work of art.

Frequently asked questions

Why didn’t my cookies spread?

If your cookies didn’t spread, you probably added too much flour. If you don’t have a kitchen scale, you can use the scoop and level method. Even an extra tablespoon of flour will make a huge difference!

Why do I need to remove water from the pumpkin puree?

Removing water from pumpkin puree when baking is important because it helps to improve the texture and consistency of baked goods. Pumpkin puree naturally contains a lot of moisture. By removing excess water, the puree becomes thicker and more concentrated, which helps baked goods like cookies hold their shape and maintain a fluffy or chewy texture. Reducing the moisture content ensures the pumpkin flavor shines without compromising the overall balance of the recipe.

Why does my dough seem more wet than normal?

Even though you remove a decent bit of water from the pumpkin puree, it still has water content in it which will make the dough more moist than normal.

What cookie scoop do you use?

My favorite for this recipe is a 1.5 tablespoon cookie scoop. I use this one here.

What pumpkin puree did you use?

Libby’s is my favorite. Their flavor is great and the consistency is always reliable year after year.

Can I use homemade pumpkin puree?

Yes, absolutely. Just make sure you squeeze out excess water since homemade pumpkin puree will have a much higher water content than canned pumpkin puree.

Tips for the best cinnamon swirl pumpkin cookies

Don’t overmix the dough – When combining wet and dry ingredients, mix just until everything is incorporated for the softest texture.
Use pumpkin puree, not pie filling – Pumpkin pie filling contains added sugar and spices that can throw off the balance of the recipe, so stick with plain pumpkin puree.
Roll in cinnamon sugar for extra flavor – Coating each dough ball before baking enhances that warm cinnamon flavor even more.
Scoot cookies into shape right out of the oven – Use a cookie cutter to gently shape them into a perfect circle as soon as they come out. Some cinnamon may leak out, but just scoot it back onto the cookie — those crispy, cinnamon-y edges are the best part!

Pumpkin cinnamon swirl cookie dough on a pink plate on a pink backdrop

Storing and freezing instructions

Storing

These cookies are best fresh, but can be kept in an air tight container in the refrigerator for up to 5 days.

Freezing

To freeze the cookie dough, place the cookie dough on a plate and set in the refrigerator for 30 minutes to firm up. Then transfer them to a freezer safe ziploc bag and freeze for up to 3 months. Remember to label the dough with what it is, the date you made the batch, and the baking time as well. Thaw an hour to allow the cookie dough to come to room temp before baking.

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Did you make this?

Please rate the recipe and leave a comment below. This helps other readers decide if this is a great recipe to bake. Be sure to tag me on Instagram using @schmidtybakes so I can see. I love to see what you’re baking!

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