Each bite is filled with ooey-gooey brown sugar, pumpkin spice filling and plenty of luscious brown butter infused cream cheese frosting. Yes, you read that correctly. Brown.Butter.Cream.Cheese.Frosting. !!! <— You’ll see why I’m so excited. After making my famous blueberry cinnamon rolls, I knew I had to make a version for Fall that involved pumpkin! And also I’ve been swooning over these pumpkin spice cinnamon roll cookies so I was craving the real deal. My recipe has just the right amount of pumpkin flavor, it’s not overpowering but you still get plenty of warm and cozy hints of pumpkin and cinnamon in each bite. Get ready to unravel the best, flaky, epic pumpkin cinnamon roll of your life. ?
Milk: Whole milk works best for this recipe since fat adds a rich mouth-reel. But 2% will also work fine! Pumpkin puree: be sure to use 100% pumpkin puree, and not the pumpkin pie mix. Bread flour: I’ve found bread flour yields a moist and soft roll compared to all-purpose flour. This is due to the liquid bread flour can absorb. I highly recommend bread flour, but all-purpose will work OK if you’re in a bind! Active dry yeast: Using active dry yeast makes the rise time a little bit longer (~20 minutes). But good news is, you can use instant yeast too and follow the directions the same! Egg: be sure to use a room temperature egg. 1 is all you’ll need! Sugar and Brown sugar: I love using a combination of both sugars to feed the yeast and activate the dough. Light or dark brown sugar works. (I usually use dark!) Spices: pumpkin pie spice, cinnamon and salt. Feel free to use fresh nutmeg, cloves, etc. if you’d like to add more warming, cozy vibes! Softened butter: be sure to use softened butter, not melted butter, when making the brown sugar filling. For the brown butter cream cheese frosting: be sure to use softened cream cheese. You’ll also need powdered sugar, brown butter that’s been chilled in the fridge to a solid state (see video for guidance on making this), vanilla extract, pumpkin pie spice and a pinch of kosher salt.
