When autumn rolls around, my kitchen becomes a wonderland of warm spices and cozy treats. There’s something magical about the aroma of pumpkin baking that instantly makes a house feel like home. Today, I’m sharing one of my absolute favorite fall recipes: Roly Poly Pumpkin Cookies with Cinnamon Maple Frosting. These aren’t your average pumpkin cookies – they’re pillowy soft with swirls of cinnamon and pumpkin spice throughout, topped with a frosting so delicious you might be tempted to eat it by the spoonful (I won’t judge!).
I’ve been perfecting this recipe for years, tweaking ingredients and methods until I found the perfect balance of flavors and textures. What makes these cookies special is the unique “roly poly” technique – we’ll roll the dough with cinnamon sugar to create beautiful swirls in each cookie. It’s a simple step that adds both visual appeal and an extra burst of flavor.
What Makes These Cookies Special
These pumpkin cookies stand out from traditional recipes for several reasons:
- The texture is incredibly soft and cake-like, yet they hold their shape beautifully
- The rolling technique creates gorgeous cinnamon swirls throughout each cookie
- Real maple syrup in both the dough and frosting adds depth of flavor
- Brown butter gives the cookies a nutty, caramelized undertone
- The frosting sets just enough to not be messy while staying creamy
Ingredients You’ll Need
For the Cookie Dough:
- 2¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- ½ cup unsalted butter
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- ¾ cup pumpkin puree (not pumpkin pie filling)
- 1 large egg, room temperature
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
For the Cinnamon Filling:
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons melted butter
For the Maple Cinnamon Frosting:
- ½ cup unsalted butter, softened
- 2½ cups powdered sugar, sifted
- 3 tablespoons pure maple syrup
- ½ teaspoon ground cinnamon
- 1-2 tablespoons heavy cream
- Pinch of salt
- ½ teaspoon vanilla extract
Essential Equipment
- Stand mixer or hand mixer
- Mixing bowls (various sizes)
- Measuring cups and spoons
- Rubber spatula
- Baking sheets
- Parchment paper or silicone baking mats
- Wire cooling racks
- Small offset spatula (for frosting)
Step-by-Step Instructions
Preparing the Brown Butter (A Game-Changer!)
- Place ½ cup unsalted butter in a light-colored saucepan over medium heat.
- Melt the butter completely, then continue cooking, swirling occasionally.
- Watch carefully as the butter foams, then turns clear, and finally begins to turn amber with brown specks.
- When the butter smells nutty and has amber-brown flecks, immediately remove from heat and transfer to a heat-proof bowl.
- Allow to cool for about 10 minutes (it should still be liquid but not hot).
Making the Cookie Dough
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), combine the cooled brown butter, brown sugar, and granulated sugar. Beat on medium speed until well combined, about 2 minutes.
- Add pumpkin puree, egg, maple syrup, and vanilla. Beat until smooth and fully incorporated, scraping down the sides as needed.
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to overnight). This step is crucial for the right texture!
Creating the Roly Poly Effect
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- In a small bowl, mix together ¼ cup granulated sugar and 1 tablespoon cinnamon for the filling.
- Remove the chilled dough from the refrigerator and divide it in half.
- Working with one half at a time, place the dough on a lightly floured surface and roll it into a rectangle about ¼-inch thick.
- Brush the dough with 1 tablespoon of melted butter, then sprinkle evenly with half of the cinnamon-sugar mixture.
- Starting from the long edge, tightly roll the dough into a log (like making cinnamon rolls).
- Using a sharp knife, cut the log into ½-inch thick slices.
- Place the slices on the prepared baking sheets, about 2 inches apart.
- Repeat with the remaining dough, butter, and cinnamon-sugar mixture.
Baking to Perfection
- Bake the cookies for 12-14 minutes, or until the edges are set but the centers still appear slightly soft. They should not brown much.
- Allow cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
Making the Cinnamon Maple Frosting
- In a large bowl, beat the softened butter with an electric mixer until creamy, about 1 minute.
- Add the sifted powdered sugar, 1 cup at a time, mixing on low speed until incorporated.
- Add the maple syrup, cinnamon, salt, and vanilla. Beat on medium speed until smooth.
- Add heavy cream, 1 tablespoon at a time, until desired consistency is reached. The frosting should be thick but spreadable.
- Beat on high speed for 2 minutes until light and fluffy.
Frosting and Finishing
- Once the cookies are completely cooled, spread a generous amount of frosting on each cookie using an offset spatula.
- For an extra touch, sprinkle a tiny bit of cinnamon on top of the frosted cookies.
- Allow the frosting to set for about 30 minutes before serving or storing.
Texture and Flavor Profile
Here’s what makes these cookies truly special:
| Feature | Description | What Makes It Work |
|---|---|---|
| Texture | Soft, cake-like interior with slightly crisp edges | Brown butter adds richness, while proper chilling ensures cookies don’t spread too much |
| Sweetness | Perfectly balanced – not too sweet | Using both brown and white sugar creates depth, while maple syrup adds complex sweetness |
| Spice Level | Warm and aromatic without overwhelming | Pumpkin pie spice in the dough and cinnamon in the swirl create layers of flavor |
| Moisture | Tender and moist without being soggy | Precise ratio of pumpkin puree to dry ingredients; don’t be tempted to add more pumpkin! |
| Frosting | Creamy, maple-forward with subtle cinnamon | Using real maple syrup is key; the pinch of salt balances sweetness |
Storage and Make-Ahead Tips
These cookies stay fresh and delicious for several days when stored properly:
| Storage Method | Duration | Notes |
|---|---|---|
| Room Temperature | 3-4 days | Store in airtight container with parchment between layers |
| Refrigerated | Up to 1 week | Bring to room temperature before serving for best texture |
| Frozen (unfrosted) | Up to 3 months | Freeze on baking sheet until solid, then transfer to freezer container |
| Frozen (frosted) | Up to 2 months | Freeze on baking sheet until frosting is solid, then layer with parchment in container |
| Dough (refrigerated) | Up to 3 days | Keep tightly wrapped in plastic wrap |
| Dough (frozen) | Up to 2 months | Thaw overnight in refrigerator before rolling and cutting |
Troubleshooting Common Issues
| Problem | Possible Cause | Solution |
|---|---|---|
| Cookies spread too much | Butter too warm or dough not chilled enough | Make sure dough is thoroughly chilled before baking |
| Dough too sticky to roll | Not enough flour or not chilled enough | Refrigerate longer and use light dusting of flour when rolling |
| Cookies too dry | Overbaked or too much flour | Measure flour precisely and watch baking time carefully |
| Frosting too runny | Too much liquid or butter too soft | Add more powdered sugar gradually; chill frosting briefly if needed |
| Filling falls out during rolling | Dough rolled too thin or filling applied too thickly | Roll dough to ¼-inch thickness and spread filling in thin, even layer |
Serving Suggestions
These cookies are wonderful on their own, but here are some serving ideas to take them to the next level:
- Pair with a steaming mug of chai tea or spiced apple cider
- Serve slightly warm with a small scoop of vanilla ice cream between two cookies for a seasonal ice cream sandwich
- Arrange on a platter with other fall treats like maple fudge and spiced nuts for a dessert board
- Package in decorative boxes or bags for a heartfelt homemade gift
- Serve alongside hot cocoa with a cinnamon stick garnish for an autumn dessert pairing
Variations to Try
While the classic recipe is divine, here are some variations I’ve experimented with over the years:
Mix-In Options
Add up to ½ cup of any of these to the dough:
- Chopped toasted pecans or walnuts
- White chocolate chips
- Dried cranberries
- Toffee bits
Flavor Twists
- Orange zest in the dough and a touch of orange extract in the frosting
- Cardamom added to the cinnamon swirl for a chai-inspired flavor
- Dark rum instead of vanilla in the frosting (adults only!)
- Cream cheese frosting instead of maple for a tangier topping
Dietary Adaptations
| Substitution | For | Notes |
|---|---|---|
| Cup-for-cup gluten-free flour blend | All-purpose flour | Add ¼ teaspoon xanthan gum if not included in the blend |
| Coconut oil (solid) | Butter | Results in slightly different texture and flavor profile |
| Flax egg (1 Tbsp ground flax + 3 Tbsp water) | Egg | Allow to gel for 15 minutes before using |
| Coconut cream | Heavy cream | In frosting only; refrigerate coconut cream first and use only the solid portion |
The Science Behind Perfect Pumpkin Cookies
Understanding why certain techniques matter can help you achieve the best results:
| Technique | Purpose | Science Behind It |
|---|---|---|
| Browning the butter | Enhances flavor | Milk solids caramelize, creating nutty, complex flavors |
| Chilling the dough | Prevents spreading | Allows flour to hydrate and fats to solidify |
| Room temperature egg | Better incorporation | Emulsifies more evenly with fats for proper structure |
| Not overmixing | Tender texture | Prevents overdevelopment of gluten which can make cookies tough |
| Using both baking powder and soda | Perfect rise | Baking soda reacts with acids in brown sugar and pumpkin; powder provides additional lift |
Season and Occasion Pairings
These cookies are perfect for so many fall and winter occasions:
- Halloween parties (add orange and black sprinkles to the frosting)
- Thanksgiving dessert tables
- Autumn birthday celebrations
- Holiday cookie exchanges
- Cozy weekend baking projects
- Fall bake sales (they’re always the first to sell out!)
- Friendsgiving gatherings
Nutritional Information
While these are definitely a treat, here’s an approximate nutritional breakdown per cookie:
| Nutrient | Amount per Cookie |
|---|---|
| Calories | Approximately 245 |
| Fat | 11g (7g saturated) |
| Carbohydrates | 35g |
| Fiber | <1g |
| Protein | 2g |
| Sugar | 24g |
| Sodium | 95mg |
Note: This is an estimate based on standard ingredients. Actual values may vary based on specific brands and any substitutions made.
Q&A Section
Q: Can I use canned pumpkin pie filling instead of pure pumpkin puree?
No, I don’t recommend this substitution. Pumpkin pie filling already contains sugar and spices, which would throw off the balance of flavors and sweetness in the recipe. Stick with pure pumpkin puree (just pumpkin, nothing else added) for the best results.
Q: Why do I need to chill the dough? Can I skip this step if I’m in a hurry?
Chilling the dough is crucial for these cookies! The pumpkin makes the dough quite soft, and chilling helps firm it up so you can roll it properly. It also prevents the cookies from spreading too much during baking. If you absolutely must speed things up, you can place the dough in the freezer for about 30 minutes instead of an hour in the refrigerator.
Q: Can I make these cookies ahead of time for a party?
Absolutely! You have several options: 1) Make the dough up to 3 days ahead and keep it refrigerated until ready to roll and bake, 2) Bake the cookies but leave them unfrosted, storing in an airtight container for up to 3 days, then frost the day of serving, or 3) Make and frost them completely up to 2 days ahead – they actually taste even better on day 2 as the flavors meld.
Q: My frosting seems too sweet. How can I balance the flavor?
The maple syrup helps cut the sweetness, but if you find the frosting too sweet, try adding an extra pinch of salt or a squeeze of lemon juice. Both will help balance the sweetness without altering the texture. You can also reduce the powdered sugar slightly, but you may need to use less cream to maintain the proper consistency.
Q: What’s the best way to get perfectly even swirls?
The key to beautiful swirls is starting with properly chilled dough and rolling it to an even thickness. Use a ruler to check your ¼-inch thickness, and try to roll the dough into a neat rectangle with straight edges. When applying the cinnamon-sugar, go all the way to the edges except for about ½-inch on one long side (this helps seal the roll). Roll tightly and evenly, and use a very sharp knife to make clean cuts.
Q: Can I freeze the frosted cookies?
Yes! Place the frosted cookies in a single layer on a baking sheet and freeze until the frosting is solid (about 1-2 hours). Then layer them in an airtight container with parchment paper between layers. They’ll keep for up to 2 months. Thaw them at room temperature for about an hour before serving.
Q: My cookies didn’t turn out as soft as expected. What went wrong?
The most common reason for dry pumpkin cookies is overbaking. These cookies won’t brown much, so don’t use color as your guide. They should look just barely set at the edges but still slightly soft in the center when you take them out. They’ll continue to set up as they cool. Another possibility is too much flour – make sure you’re measuring correctly by spooning flour into your measuring cups and leveling off, rather than scooping directly from the bag.
Q: What type of maple syrup should I use?
For the best flavor, use pure maple syrup (not pancake syrup). Grade A Dark Amber or Grade B maple syrups have the strongest flavor and work beautifully in this recipe. The deeper flavor of real maple is worth the splurge here!
Final Thoughts
These Roly Poly Pumpkin Cookies with Cinnamon Maple Frosting have become my signature fall treat. They’re the cookies my friends and family request most often when the leaves start to change, and I’m always happy to oblige. There’s something deeply satisfying about creating these swirled beauties – watching the transformation from simple ingredients to impressive cookies that taste like they came from a high-end bakery.
What I love most about this recipe is how it fills my home with the quintessential aromas of autumn. The combination of brown butter, warm spices, pumpkin, and maple creates a sensory experience that simply can’t be matched. Even better, these cookies actually improve with a day of rest as the flavors meld together, making them perfect for make-ahead entertaining.
Whether you’re an experienced baker or trying your hand at more elaborate cookies for the first time, I hope you’ll give these a try. The rolling technique might seem intimidating at first, but I promise it’s simpler than it looks – and the gorgeous swirl pattern is worth the small extra effort. Happy baking!
