Pumpkin Roll Pudding Cookies
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Soft, chewy, and full of cozy fall flavor. These pumpkin roll cookies bake with instant pudding for an ultra-tender bite and get finished with a swirl of cream cheese frosting that gives pumpkin roll vibes in cookie form.
More pudding cookies? Check out these Pistachio Pudding Cookies, these Easy Banana Cream Pudding Cookies and these Homemade Chocolate Chip Pudding Cookies.
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Why You’ll Love These Pumpkin Roll Pudding Cookies
Each cookie brings classic pumpkin spice flavors with a beautiful cream cheese swirl, making them ideal for seasonal gatherings or cozy nights in. They’re simple to prepare and bring a bakery-style touch to your table. Make your next baking session even sweeter with this delicious recipe.
- Soft and thick with that pudding-cookie chew.
- Warm pumpkin spice flavor in every bite.
- Easy cream cheese frosting that pipes into a cute “roll” swirl.
- No chill time. Straight from bowl to oven.
- These are a fun spin on the bakery-style pumpkin roll Crumbl cookie, made simple for home bakers.
Ingredients You Need
Pumpkin Spice Pudding Cookies Recipe
- 1 cup unsalted butter
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 (3.4 oz) package 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
Creamy Cream Cheese Frosting
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 2 cups powdered sugar (adjust for thickness)
- Dash of cinnamon
- 2–3 tablespoons milk, as needed
Instructions How to Make Pumpkin Pudding Cookies
- Preheat oven to 350°F. Line 2 baking sheets with parchment.
- Beat butter, brown sugar, and granulated sugar until creamy.
- Mix in pudding mix, eggs, and vanilla until combined.
- Whisk flour, baking soda, and salt. Add to the bowl and mix just until a dough forms. Fold in cinnamon chips if using.
- Portion dough with a medium scoop (about 2 tablespoons) onto sheets.
- Bake 10–12 minutes for medium cookies. For 1/4 cup scoops, bake 13–15 minutes. Cookies should look set and puffy.
- Cool on the sheet 2 minutes, then move to a rack to cool completely.
How to Make the Creamy Cream Cheese Frosting
- Beat butter and cream cheese until smooth.
- Add powdered sugar, vanilla, cinnamon, and milk. Beat until creamy and pipeable.
- Frost cooled cookies with an offset spatula or pipe a spiral to mimic a pumpkin roll.
How to Store Pumpkin Roll Cookies
- Room temperature: Unfrosted cookies keep 3 days in an airtight container.
- Refrigerator: Frosted cookies keep 4–5 days. Bring to room temp before serving.
- Freezer: Freeze unfrosted cookies up to 2 months. Thaw, then frost.
More Variations for Pumpkin Spice Cookies
- Maple twist. Swap vanilla for maple extract in the frosting.
- Nutty crunch. Add chopped pecans or walnuts to the dough.
- Chocolatey. Mix in white chocolate chips or drizzle melted white chocolate over the frosting.
FAQs
Can I use vanilla pudding instead? Yes. Add 1–2 teaspoons pumpkin spice to the dough to keep the flavor.
My cookies puffed but fell a little. That’s normal for soft pudding cookies. They stay chewy.
How do I get the bakery-style pumpkin roll crumbl cookie look? Pipe a tight spiral of frosting from center to edge and dust with a pinch of cinnamon.
These pumpkin roll pudding cookies bring together the best of a soft, chewy cookie with the cozy flavor of pumpkin spice and the classic cream cheese swirl of a pumpkin roll. They’re simple to make, fun to decorate, and always a hit with anyone who loves fall baking.
For more sweet inspiration, follow along on Pinterest, Instagram, and Facebook where I share recipe updates, baking tips, and seasonal dessert ideas.
More Pumpkin Desserts
- Ultimate Pumpkin Bars
- Pumpkin Oat Chocolate Chip Bars
- Pumpkin Cheesecake Swirl Brownies
- Pumpkin White Chocolate Chip Bars
- 50 Easy Pumpkin Dessert Recipes
- Easy Pumpkin Cheesecake Bars
- Awesome Chocolate Chip Pumpkin Cookies
Pumpkin Roll Pudding Cookies
Ingredients
- 1 cup unsalted butter
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 3.4 oz instant pumpkin spice pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Optional: 1 cup cinnamon chips
Cream Cheese Frosting
- 4 oz cream cheese softened
- ¼ cup unsalted butter softened
- ½ 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 to 350°F and line two baking sheets with parchment paper.
- In a large bowl, beat butter, brown sugar, and granulated sugar until creamy.
- Mix in pudding mix, eggs, and vanilla until combined.
- In a separate bowl, whisk flour, baking soda, and salt. Add dry ingredients to wet mixture and mix until just combined. Stir in cinnamon chips if using.
- Scoop dough onto baking sheets. Bake medium cookies (2 tbsp dough) for 10–12 minutes or large cookies (1/4 cup dough) for 13–15 minutes.
- Cool cookies on the sheet for 2 minutes, then transfer to a wire rack to cool completely.
- For frosting: beat butter and cream cheese until smooth. Add vanilla, powdered sugar, cinnamon, and milk. Mix until creamy.
- Frost cooled cookies with an offset spatula or piping bag. Let set before storing.
Notes
- Frosting can be piped in a spiral to mimic a pumpkin roll design.
- Store cookies in an airtight container at room temperature up to 2 days, or refrigerate up to 5 days.
- Add more pumpkin spice or cinnamon for stronger flavor.
- These cookies freeze well (frost after thawing).
Nutrition
