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.
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!
Why you’ll love this cinnamon swirl pumpkin cookie recipe
- Easy to follow recipe and comes together quickly.
- Perfect blend of fall-inspired flavors of pumpkin and cinnamon.
- Perfect if you have leftover pumpkin puree from other fall recipes.
- Ready to eat in under an hour.
- Satisfy your pumpkin craving without committing to a large batch of cookies.
- Perfect for a cozy afternoon baking session with a cup of tea.
- The cinnamon swirl adds a lovely, visual appeal that makes each cookie look like a little work of art.
Ingredients needed for cookie
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.
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 the wet and dry ingredients, mix just until everything is incorporated.
- Be sure to use pumpkin puree and not pumpkin pie filling. Pumpkin pie filling contains added sugar and spices, which can throw off the balance of the recipe.
- Chill your dough faster by spreading the dough up the sides of your bowl before placing in the refrigerator. You’ll only need to chill it for about 15 minutes.
- For extra flavor, roll each ball into cinnamon sugar before baking them. It will help enhance the warm cinnamon flavor.
- As soon as the cookies come out of the oven, gently scoot them together using a cookie cutter to shape them into a perfect circle. There may be some cinnamon leakage, but gently scoot it back to the cookie. These crispy, cinnamon-y edges will be the best!
Looking for more fall recipes?
Storing and freezing instructions
These cookies are best fresh, but can be kept in an air tight container in the refrigerator for up to 5 days.
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.
DID YOU MAKE THIS RECIPE? ❤️
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!
Cinnamon Swirl Pumpkin Cookies
- Total Time: 55 minutes
- Yield: 12 cookies 1x
Description
These small batch cinnamon swirl pumpkin cookies are the perfect treat for fall! Each soft, pumpkin spiced cookie is swirled with a hint of cinnamon for a cozy, comforting flavor in every bite.
Ingredients
For the cookie
- 5 tablespoons (71g) unsalted butter (melted)
- 1/4 cup (55g) dark brown sugar
- 3 tablespoons (39g) granulated sugar
- 1 large egg (room temperature)
- 1/2 teaspoon vanilla extract
- 1/4 cup (60g) pumpkin puree (water removed)
- 3/4 cup + 2 tablespoons (112g) all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 teaspoon pumpkin pie spice
For the cinnamon filling
- 1 tablespoon (14g) unsalted butter (melted)
- 2 tablespoons (28g) dark brown sugar
- 1/4 teaspoon ground cinnamon
Instructions
For the cinnamon filling
- Melt butter in a small heatproof bowl. Add dark brown sugar and cinnamon and mix until fully combined. Set aside.
For the cookies
- 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 so it requires less chilling time.
- 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 using a #40 (1.5 tablespoon) cookie scoop. Preheat oven to 350° F. Bake for 10-12 minutes. Enjoy!
Notes
I started out with about 143 grams of pumpkin puree, squeezed out about 39 grams of water, and was left with 60g that fit in the 1/4 cup.
If cinnamon filling oozes out, use a cookie cutter to shape them back into a circle as soon as they come out of the oven.
- Prep Time: 45 minutes
- Bake Time: 11
- Category: Dessert
- Cuisine: American
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