These Pumpkin Pie Cinnamon Rolls are soft, fluffy, and filled with creamy pumpkin pie filling, warm spices, and topped with homemade cream cheese frosting. Perfect for Thanksgiving breakfast or a cozy fall dessert.

Pumpkin Pie Cinnamon Rolls Recipe (Easy Soft Gooey Fall Dessert)

August 9, 2026

Easy Pumpkin Pie Cinnamon Rolls (Soft Gooey Fall Recipe)

These Pumpkin Pie Cinnamon Rolls combine everything you love about pumpkin pie and homemade cinnamon rolls into one unforgettable fall dessert. Soft, fluffy cinnamon roll dough is filled with buttery pumpkin pie filling, rolled with warm spices, baked until golden, and topped with rich cream cheese frosting.

They're perfect for Thanksgiving breakfast, Christmas morning, fall brunches, or whenever you're craving pumpkin season.

Prep Time: 35 minutes
Rise Time: 1½–2 hours
Bake Time: 25–30 minutes
Servings: 12 rolls

Ingredients

For the Dough

1 cup whole milk, warmed (110°F)

2¼ teaspoons active dry yeast (1 packet)

¼ cup granulated sugar

2 large eggs

¼ cup unsalted butter, melted

1 teaspoon vanilla extract

4 cups all-purpose flour

1 teaspoon salt

Pumpkin Pie Filling

1 cup pumpkin puree

¼ cup brown sugar

2 tablespoons granulated sugar

3 tablespoons unsalted butter, softened

1½ teaspoons pumpkin pie spice

1 teaspoon cinnamon

¼ teaspoon nutmeg

½ teaspoon vanilla extract

Pinch of salt

Cinnamon Sugar Layer

¼ cup softened butter

½ cup brown sugar

1 tablespoon cinnamon

Cream Cheese Frosting

8 ounces cream cheese, softened

4 tablespoons butter, softened

2 cups powdered sugar

1 teaspoon vanilla

2–3 tablespoons heavy cream

Optional Toppings

Crushed pecans

Caramel drizzle

Cinnamon

Pumpkin pie spice

White chocolate drizzle

Instructions

Step 1: Activate the Yeast

Pour the warm milk into a large bowl.

Add the yeast and one tablespoon of the sugar.

Allow it to sit for 5–10 minutes until foamy.

Step 2: Make the Dough

Whisk in:

Remaining sugar, Eggs, Melted butter, and Vanilla.

Add the flour and salt.

Knead for 8–10 minutes until smooth and elastic.

Transfer to a greased bowl.

Cover and let rise for 1 hour, or until doubled.

Step 3: Make the Pumpkin Pie Filling

Mix together:

Pumpkin puree, Brown sugar, Granulated sugar, Softened butter, Pumpkin pie spice, Cinnamon, Nutmeg, Vanilla, and Salt.

The mixture should resemble thick pumpkin pie filling.

Step 4: Roll Out the Dough

Punch down the risen dough.

Roll into a 12 x 18-inch rectangle.

Spread the softened butter across the dough.

Sprinkle evenly with the cinnamon sugar mixture.

Spread the pumpkin filling over the cinnamon sugar, leaving about a ½-inch border around the edges.

Step 5: Roll

Starting with the long side, tightly roll the dough into a log.

Using unflavored dental floss or a sharp knife, cut into 12 rolls.

Arrange in a greased 9x13 baking dish.

Cover.

Let rise another 30–45 minutes.

Step 6: Bake

Bake at 350°F for 25–30 minutes.

The tops should be lightly golden while the centers remain soft.

Step 7: Make the Frosting

Beat together:

Cream cheese and Butter.

Add:

Powdered sugar and Vanilla.

Slowly mix in heavy cream until smooth.

Step 8: Frost

Spread the frosting over the warm cinnamon rolls.

Finish with:

Pumpkin pie spice

Cinnamon

Pecans

Caramel drizzle (optional)

Serve warm.

Tips for the Best Pumpkin Pie Cinnamon Rolls

Easy Pumpkin Pie Cinnamon Rolls (Soft Gooey Fall Recipe)

Use 100% pumpkin puree, not pumpkin pie filling.

Don't overfill the rolls or the filling may leak during baking.

Let the rolls rise until puffy before baking.

Frost while they're still warm so the icing melts slightly into the rolls.

Chill leftovers and warm individual rolls for 20–30 seconds before serving.

Pumpkin Cheesecake Cinnamon Rolls

For an extra decadent version, beat together:

8 ounces cream cheese

¼ cup sugar

1 egg yolk

1 teaspoon vanilla

Spread this over the dough before adding the pumpkin filling.

The finished rolls taste like pumpkin cheesecake and cinnamon rolls combined.

Maple Pumpkin Cinnamon Rolls

Replace the vanilla in the frosting with:

2 tablespoons pure maple syrup

This gives the frosting a rich maple flavor that's perfect for fall.

Can I Make These Overnight?

Yes. After cutting the rolls, place them in the baking dish.

Cover tightly. Refrigerate overnight.

The next morning, allow them to sit at room temperature for 45–60 minutes before baking.

Storage

Store covered in the refrigerator for 4 days.

Reheat individual rolls in the microwave for 20–30 seconds.

Freezing

Freeze unfrosted rolls for up to 3 months.

Thaw overnight in the refrigerator.

Warm in the oven before adding fresh cream cheese frosting.

Frequently Asked Questions

Can I use canned pumpkin pie filling?

No. Pumpkin pie filling contains added sugar and spices that will make the rolls overly sweet and affect the texture. Use 100% pumpkin puree.

Why are my cinnamon rolls dense?

Dense rolls are usually caused by adding too much flour or not allowing enough rise time. The dough should be soft and slightly tacky before the first rise.

Can I add pecans?

Yes. Chopped toasted pecans make a delicious addition to the filling or as a topping after frosting.

Can I make these with store-bought cinnamon roll dough?

Yes. For a quicker version, use refrigerated cinnamon roll dough, spread on the pumpkin filling, reroll if possible, and bake according to the package directions.

What's the best frosting for pumpkin cinnamon rolls?

Cream cheese frosting is the classic choice because its tangy flavor balances the sweetness of the pumpkin filling. Maple cream cheese frosting is another delicious option.