Pumpkin Cinnamon Swirl Cookies
Pumpkin Cinnamon Swirl Cookies
Scroll to find recipe and step by step instructions.
Servings Size:
makes approximately 14 cookies
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Measurements:
(Recipe in grams below!)
Cookie Dough
1 cup butter
1 & 1/3 cup granulated sugar
1 egg
2 tsp vanilla extract
2 & 1/4 cups All-Purpose Flour
1 tsp baking soda
1/2 tsp baking powder
2 tsp cinnamon
Pumpkin Oreo Spread
5 crushed Oreos
1/4 cup canned pumpkin
1/2 cup brown sugar
Pumpkin Cinnamon Frosting
1/2 cup butter
3 cups powdered sugar
1/2 cup canned pumpkin (drained to 1/4 cup)
1 tsp pumpkin pie spice
1 tsp cinnamon
1 tbsp heavy cream (or 1 tbsp milk)
1 tsp vanilla extract
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.
A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
Food scales are such an amazing and cheap investment to make for your kitchen because they will allow you to copy recipes perfectly because they are far more reliable and allow you to not use as many dishes! Click here to order a food scale!
Measurements In Grams:
Cookie Dough
226 grams butter
270 grams granulated sugar
1 egg
2 tsp vanilla extract
280 grams All-Purpose Flour
1 tsp baking soda
1/2 tsp baking powder
2 tsp cinnamon
Pumpkin Oreo Spread
5 crushed Oreos
60 grams canned pumpkin
1/2 cup brown sugar
Pumpkin Cinnamon Frosting
113 grams butter
360 grams powdered sugar
120 grams canned pumpkin (drained to 90-ish grams)
1 tsp pumpkin pie spice
1 tsp cinnamon
15 grams heavy cream (or milk)
1 tsp vanilla extract
Kitchen Equipment
Stand mixer with paddle attachment OR medium sized bowl with whisk and rubber spatula
oven tray
parchment paper
large cookie scooper (~1/3 cup)
circular cup/cookie cutter (optional)
piping bag
piping tips
Instructions:
Step 1 - Preheat Oven
Preheat oven to convection 350 degrees Fahrenheit and line baking trays with parchment paper.
Step 2 - Make Cookie Dough
In a stand mixer fitted with the paddle attachment, beat butter and granulated sugar on medium speed until light and fluffy (1–2 minutes).
Mix in egg and vanilla extract until smooth.
Step 3 - Add Dry Ingredients
In a separate bowl, whisk together flour, baking soda, baking powder, and cinnamon.
Gradually fold dry ingredients into the wet mixture until dough forms.
Step 4 - Make Pumpkin Oreo Spread/Filling
Crush Oreos by hand or in a food processor.
In a small bowl, mix together brown sugar, crushed Oreos, and canned pumpkin until combined.
Step 5 - Assemble Swirl Cookies
Scoop ~⅓ cup of cookie dough and flatten slightly in your hand. Add 1 tsp of the Pumpkin Oreo mixture into the center, then fold dough around it and roll into a ball.
Place cookie dough balls on the prepared tray, leaving space between each.
Step 6 - Bake Cookies
Bake for 12-13 minutes, until edges are lightly golden.
Optional: For perfectly round cookies, use a circular cookie cutter or glass to gently swirl around each fresh cookie as soon as it comes out of the oven.
Let cookies sit on the tray for 10 minutes before transferring to a cooling rack.
Step 7 - Make Frosting
In a stand mixer, beat butter until creamy and pale. Add powdered sugar gradually until incorporated.
Mix in drained pumpkin (drain using a cheesecloth), pumpkin pie spice, salt, cinnamon, and heavy cream. Whip on high speed until light and fluffy.
Step 8 - Decorate Cookies
Swirl pumpkin spice frosting on top.
Optional: sprinkle with extra crushed Oreos for garnish.
Step 9 - Store
Enjoy fresh or store in an airtight container in the fridge for up to 8 days.
